How to cook Munggo Guisado

Munggo Guisado

Basic Ingredients

• 1 cup munggo (mung beans)
• 3 cups water
• 2 tomatoes, chopped
• 2 pcs. Chinese sausage, cubed (optional)
• 2 cups water or broth
• 1 tbsp vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 cup ampalaya leaves or substitute spinach or watercress
• 1 onion, chopped
• 1 tbsp patis (fish sauce)
• salt to taste

Cooking Methods

• Boil munggo beans in water until soft and easily smashed. Set aside.
• In a pan, heat oil. Cook pork until it turns slightly brown.
• Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
• Pour in water or broth and add boiled mung beans.
• Season with patis, salt to taste and chicharon baboy.
• Bring to boil and let it simmer until thick.
• Put the ampalaya leaves or malunggay leaves.

Pinaputok na Tilapya Recipe

Pinaputok na Tilapya

Basic Ingredients

• 1 big tilapia, cleaned
• 2 tsp salt
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 tbsp soy sauce
• butter
• banana leaves

Cooking Methods

• Clean the tilapia and make a slit on the side. Deepen and widen the cut along tilapia belly by using a sharp pointed knife.
• Sprinkle both sides of the fish including the stomach/belly with salt. Set aside.
• Mix the soy sauce, chopped onions and tomatoes in a bowl.
• Fill the mixture to tilapia belly.
• Prepare the banana leaves by greasing it with butter.
• Wrap the fish tightly with the greased banana leaves.
• Grill the fish for about 20 minutes, 10 minutes on each side.
• Serve with rice and toyomansi sauce.

Chicken Sisig Recipe

Chicken Sisig

Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it initially came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig may be served as among the main dish or it could be served as a "Pulutan" or what you contact finger food in English. It is best served on a sizzling plate.

Ingredients:

• 10 pcs of whole Thighs and Legs
• 3 big onions
• 5 pcs of green chilis (mild)
• 100 grams of butter
• Salt and pepper
• Soy sauce
• Lemon juice
• Vinegar

Cooking Procedures:

• Debone the chicken and chop into small pieces
• Chop the onions and green chilis
• Heat up the pan and sauté the onion until it's half cooked then set aside
• Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
• When the chicken is cooked, pour the cooked onions.
• Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
• Lastly pour the chopped chilis.

Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.