Ingredients:
- 500 grams medium-sized fresh shrimps
- 1/2 cup cooking oil
- 6 pcs dried mushroom, soaked and diced
- 1/2 cup bamboo shoots, diced
- 2 tsps soy sauce
- a tsp of msg
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- a cup of cooked peas
- 1 tbsp cornstarch, dissolved in 2 tbsps water
Procedure:
- Shell and devein shrimps. Rinse thoroughly, dry on a towel.
- Heat 1/4 cup of oil in a pan. Saute mushrooms and bamboo shoots.
- Season with soy sauce, msg, oyster sauce and rice wine.
- Stir in shrimps and sweet peas. Cook for 2 minutes.
- Thicken with cornstarch mixture.
- Serve hot.
Ingredients:
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 1/2 cup onion, chopped finely
- 1 cup tomato sauce
Procedure:
- Saute garlic and onion in olive oil. Add tomato sauce.
- Simmer gently for at least an hour.
- Let cool. Place in a glass bottle or jar. Cover tightly.
- Put inside the refrigerator until future use.
Ingredients:
- 20 pcs fresh and very young okra
- 1/4 cup water
- 1/4 cup vinegar
- 1/2 pork, diced
- 3 tbsps patis
- 4 cloves garlic, crushed
- 1 onion, chopped
- 1 tsp pepper
Procedure:
- Wash and parboil the okra in water. Set aside.
- Fry the pork. Push to one side of pan. Saute garlic, onion and okra.
- Season with vinegar, patis and pepper.
- Cook until okra is tender crisp.
Ingredients:
- 1 radish
- 3 tbsps rock salt
- 2 tbsps vinegar
- 1 red bell pepper, sliced thinly
- 1/2 tsp msg
- 1/2 tsp sesame oil
- 3 tbsps sugar
Procedure:
- Peel skin of radish thickly and slice paper thin.
- Add rock salt, press down and let stand for overnight.
- Rinse with water until no longer salty. Squeeze out water.
- Add vinegar, msg, sesame oil, sugar and bell pepper. Mix well.
- Place in a glass bottle and seal tightly.
Ingredients:
- 500 grams lean ground pork
- 4 pcs spring onion, minced
- 4 pcs dried mushroom, soaked & chopped
- a tbsp of five-spice powder
- 2 tbsps soy sauce
- 2 tsps sugar
- a good pinch of msg
- 1/2 tsp fine salt
- 1 egg
- 1 tbsp cornstarch, cooked in 1/4 cup water
- 2 sheets of dried soy bean milk skin (tawpe)
- cooking oil for deep frying
Procedure:
- Mix the first-nine ingredients together in a bowl.
- Wet edges of tawpe. Cut into two. Wrap the pork mixture with tawpe and seal with cornstarch mixture.
- Deep fry until golden brown. Drain in lots of paper towels.
- Slice before serving.
- Dip in sweet and sour sauce.
Ingredients:
- 2 cups sliced Burong Pajo
- 1/4-1/2 tsp salt
- 1 large tomato
- 1/2 cup sibuyas tagalog, sliced thinly
- 1.5 tbsps boiled bagoong alamang
- 1/2 tsp patis
Procedure:
- Mix all the above ingredients in a glass or stainless bowl.
- Serve with fish paksiw or fried fish.