PINOY FOODS

Filipino's love to eat foods in every occasion and every happening in life, in happiness, in sadness and even in sorrows we serve foods. That is why in different places in the Philippines have their own delicacies.
I'm not a chef cook but I will share to you simple but delicious and nutritious foods and most of the ingredients are affordable and can be found in our surroundings. This is for the people who want to try Filipino foods in a simple way.
 

VEGE LUMPIA
Ingredients:
2pcs. Carrots finely chopped

1pc. Patatas finely chopped
1/4 kl. Baguio Beans finely chopped
1 Onion finely chopped
1 head Garlic finely chopped
15pcs. Lumpia wrapper
Oil
Salt to Taste

Procedure:
1. Saute onion and garlic
2. Add carrots, patatas and baguio beans
3. Season with salt, wait until half cook.
4. Let cool, then put 1 tablespoon of mixture on
    the lumpia wrapper and roll.
    Put small amount of water on the edge of wrapper to hold.
5. Deep fry until golden brown.
6. Serve while hot best with catsup or sauce.

LAW-OY
 
Ingredients:
1 bundle of kalamunggay (horse raddish tree)
2 bundles alugbati
1 small bundle string beans, cut into 1 1/2"
3 pieces okra, cut into 1"
1/2 small ginger, sliced
1 small whole onion, sliced into rings
3 cups of water
salt to taste

Procedure:

1. add ginger to boiling water and simmer for 2 minutes
2. add string beans and okra
3. Season with salt and cook until half done
4. add alugbati and kalamunggay leaves
5. add onion
6. Cover and simmer for 30 seconds.
7. Serve hot.


FRIED SQUASH

Ingredients:
2 cups squash, shredded

1 cup flour
2pcs. eggs
1/2 onion finely chopped
1/2 clove garlic, finely chopped
Oil
salt to taste

Procedure:

1. Mix squash, Eggs, and flour well until it slightly thick. Season with salt.
2. Add onion and garlic.
3. Fry a spoonful of mixture until golden brown.
4. Serve hot with sauce.

Sauce
2 tablespoon soy sauce
1 teaspoon calamansi extract
1/2 clove garlic, chopped

OKRA TEMPURA

Ingredients:

18 pieces okra, blanched
3 eggs, beaten
3 cups water
vegetable oil
Salt to taste

Procedure:




 1. Season beaten eggs with salt. Set aside.
2. Boil okra in water until soft and Drain.
3. Press okra with fork and dip in beaten eggs.
4. Fry until golden brown
5. Serve while hot with catsup.

PAPAYA SQUASH FRIED MIXED

Ingredients:

2 cups green papaya, shredded
2 cups squash, shredded
4 tablespoons margarine, melted
1 cup atsuwete water
1/2 cup flour
vegetable oil
salt to taste

Sauce
2 tablespoons soy sauce
1 teaspoon calamansi extract
1/2 clove onion, chopped
* Mix soy sauce, calamansi extract and onion. Set aside.

Procedure:
 1. Mix papaya and squash well
 2. Mix flour, atsuwete water, and melted margarine. Season with salt. Add water until slightly thick then add to papaya-squash mixture.
 3. Fry a spoonful of of mixed vegetables until golden brown.
 4. Serve hot with prepared sauce.

CREAMY PATOLA

Ingredients:

6 cups patola, cubed
4 tablespoons cream of mushroom powder
1 cup water
salt to taste

Procedure:

* Dissolve cream of mushroom powder in water then boil mixture.
* Add patola and cook until half done.
* Season with salt.
* Serve hot.

GINATAANG MONGGO W/ CAMOTE TOPS

Ingredients:
1 cup monggo beans

1 bundle camote tops
1 cup coco milk (1st extraction)
Spring onion
small ginger
salt to taste

Procedure:
1. Boiled the monggo beans until it soften.
2. Add 3 cups of water, wait until it boil.
3. Add camote tops, spring onion, ginger and salt to taste.
4. Add coco milk.
5. Serve while its hot.


SEAWEED (LATO) SALAD
 
Ingredients:
1 1/2 kilo seaweeds (lato), cleaned, blanched if desired
1/4 cup calamansi extract or natural vinegar
4 tomatoes, ringed
2 onions, ringed
Dash of salt
Dash of sugar

Procedure:

1. Wash seaweeds (lato) thoroughly and arrange on a platter.
2. Mix calamansi extract or vinegar, salt, and sugar thoroughly. Pour evenly over seaweeds.
3. Garnish with tomatoes and onions.
4. Chill before serving.
(also try GOSO Salad)

PECHAY LAING
Ingredients:
1/2 kilo pechay (big leaves), stems cut off and set aside
1/4 kilo tokwa, mashed
1/4 kilo squash, coarsely grated
4 cloves garlic, crushed
1 medium onion, chopped
1/2 cup coconut cream (first extraction)
1 cup coconut milk (second extraction)
1/2 cup tomato sauce
5 pieces red chili
salt to taste

Procedure:

1. Cover casserole bottom with pechay stems. Set aside.
2. Combine the tokwa, squash, garlic, onion, and salt and mix thoroughly
3. Wrap one tablespoon of mixture in pechay leaves.
4. Arrange wrapped mixture on top of pechay stems.
5. Pour in coconut milk and simmer.
6. Add tomato sauce and red chili. Simmer.
7. Add coconut cream and simmer until cooked.