Sauteed Mung Beans for the Win!

This is definitely another feeling foodie post. Yeah.. I’m a frustrated cook. Haha! It was my rest day when I decided to cook this dish because this is one of our many favorite Filipino dishes. For a traditional Filipino family, sautéed Mung Beans is usually served during Fridays since Filipinos are mostly catholic and we abstain from eating pork on Fridays though it’s not the Lenten season. Nowadays, Filipinos are serving this even if it’s not a Friday and with different added ingredients. I once read an article of a female oriented website (I forgot what it was..) and they’re sharing their own recipes or ways on how to cook Sauteed Mung Beans. I forgot to bookmark some of it so I had to just used my instinct to come up with my own recipe.

GINISANG MONGGO (Sauteed Mung Beans)

Ingredients

  • 1 small onion
  • 1 small tomato
  • 4 cloves of garlic
  • 2 tbsp cooking oil
  • 1 cup of Mung Beans
  • 3 cups of water
  • 1/2 kilo of pork, rib part
  • 2 Knorr pork cubes
  • 2 tbsp Fish Sauce (patis)
  • Chicharon for toppings

Procedure

  1. In a casserole, boil the Mung beans until soft then set aside.
  2. In a separate skillet, heat the oil and saute onion and garlic.
  3. Add the pork then tomato, saute until the pork is lightly brown.
  4. Add the Mung beans together with the stock.
  5. Season with fish sauce and add the pork cubes.
  6. Boil until pork is tender then top with chicharon.
  7. Serve while hot.

Some put ampalaya leaves to top it but I don’t want it bitter so I skipped that part. It depends on how you like it basically. There are so many variations of this recipe. Some preferred to put shrimp and malunggay leaves. For added flavor, some put Tinapa or Daing for that salty taste. I’m so proud of myself that it tasted so good (according to my Hubby Ü) considering that it’s my first time to do it. More feeling foodie posts for me! Ü

*Note: The photo is not mine! I forgot to take a photo of my masterpiece so I googled one. Just wanted you guys to see how it look like.

Pork Adobo in 2 Easy Steps!

It was a lovely Sunday morning when I woke up too early so I decided to think about cooking lunch. I want to try the famous Pork Adobo of the Philippines. Searched Google for a perfect recipe and found the easiest from Luto Ni Lola. Here’s the recipe I got from the site.

INGREDIENTS:

  •     oil
  •     6 cloves garlic, minced
  •     1/2 kilo pork, cut into cubes
  •     salt and ground pepper
  •     1/2 cup water
  •     1/3 cup white vinegar
  •     1/3 cup soy sauce
  •     3-4 bay leaves (aka laurel)
  •     1/2 tspn peppercorn

PROCEDURE:

1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until half-cooked, about 15 minutes.

2. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up. Serve with rice.

NOTE: You should not stir the mixture right after adding the vinegar while cooking. This also goes with other vinegar-based food such as Paksiw (a stew in vinegar). The vinegar will not be cooked properly. Hence, the result would be sour and all you can taste is the raw vinegar. Unless if that’s what you prefer. Stir the food a few minutes after it started to simmer. That’s why it’s important to turn the heat down to avoid burning and to make the meat tender.

It was quite easy when you will be reading it but when I tried doing it already.. Boom. Semi fail! It tasted good but the meat was like so soak on oil. I think I’ve put too much on it. My hubby told me that the instructions is so easy. It’s just my first time and maybe that’s the reason why I’m having troubles with it. I’m really looking forward in perfecting this dish since this is one of my favorites. Specially if my Dad cooked it. Ü

My 1st Tinola Ü

Yehaaaa! After my 1st successful Pork Sinigang, I was so inspired to try new dishes and here’s my second masterpiece. Tinola indeed. Same thing, I have searched Google for the recipe and how to of this Filipino dish. If you are a regular reader of my blog, you’ll notice that I just recently had this urge to learn how to cook and of course I’ve started with famous dishes from our country.

This is the simple recipe I got from PinoyMix

Chicken Tinola

Ingredients

  • 1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).
  • 2 1/2 cups young papaya or sayote
  • 1/2 cup dahon ng sili
  • 5 cups water
  • 2 tablespoons ginger (roughly chopped)
  • 1/2 head garlic (minced)
  • 1 medium onion (diced)
  • 3 tablespoons oil
  • 2 tablespoons patis
  • pinch of salt and pepper

Procedure

  1. In a casserole, heat oil and saute’ garlic, onion and ginger.
  2. Add the chicken and water.
  3. Bring to a boil and lower fire, let simmer until chicken is cooked.
  4. Pour in patis, salt and pepper to taste.
  5. Add in papaya or sayote, allow to cook.
  6. When ready to serve, put in dahon ng sili.
  7. Serve hot.

I’m so proud of this dish that I have cooked for it was a success. Tasted good for an amateur like me. I’m not saying it tasted good because I cooked it.. Haha!  ‘Cause I’d let my Hubby do the tasting and also one of our housemates so I’m pretty sure that I did great! More recipes to come for me. Cheers!

My First Ever Pork Sinigang Ü

I know this is long overdue but I just felt the need to blogged about this since I would consider it as one of my achievements. After I have failed to perfect a pancake not long ago, I came back with a humongous confidence that I’m gonna make it this time. For a woman my age who doesn’t know how to cook, I have all the rights to brag about this right? Haha!

Since we recently had this cute miniature kalan at home, I’ve come up to this idea of cooking something way out of usual. Usual meaning to say.. Frying hotdogs, frying eggs, frying bacon or just merely frying anything.

Pork Sinigang it is! My personal favorite and Hubby too. It is a traditional Filipino dish that’s mainly tamarind based so it is sour in nature. Oldies use fruits to have that sour taste on it but it was replaced by powdered soup based or bouillon cubes nowadays. Vinegar is not being use to make the soup sour though for it would be a different dish already. The dish usually has veggies such as kangkong (river spinach), horse radishes, string beans and gabi (taro) but since I am not really into these veggies.. I decided just to put Kangkong so it would look like a Sinigang for the record. Others put shrimp, fish and beef on it and I think shrimp and pork would be the best because Beef Sinigang would be greasy and I don’t want my fish wet.. If you know what I meant by that! Haha!

Pork Sinigang

Shrimp Sinigang

Fish Sinigang

Beef Sinigang

Everything was perfect.. I may say.. but.. there is one thing odd about it.. I put potatoes which was supposed to be for a dish called Nilaga and that’s a totally different thing. Hahaha! Well at least, I’ve learned my lessons not to mixed up recipes now. Too bad I was not able to take pictures of my masterpiece though. I’ll keep my blog updated on new dishes that I would learn how to cook so keep hanging there Ü