TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
brown, remove the pork
from the pan and set aside.
On the same pan, sauté
garlic, onion, ginger and
tomatoes.
In a casserole, boil water
and add bagoong.
Add the pork in the
casserole and mix in the
sautéed garlic, onion, ginger
and tomatoes. Bring to a boil
and simmer for 10 minutes.
Add in all the vegetables
and cook until the
vegetables are done, careful
not to overcook.
Salt and pepper to taste
Serve hot with plain rice.
Ginisang
Petchay - Pak
Choi
Ingredients
800g baby bok choy or
pechay, chopped
200g boneless, rind-less
pork, chopped and thinly
sliced
1 medium-sized tomato,
diced
1 medium-sized onion,
chopped
2 tbsp fish sauce
1 tsp garlic
1 cup water
Preparation Method
Heat the pan and put-in the
cooking oil
Sauté the garlic, onion, and
tomato
Add the pork and cook for 5
minutes
Put-in the fish sauce and
ground black pepper
Add the water and simmer
for 10 to 15 minutes
When the pork is tender
enough, put-in the pechay or
bok choy. Cook for a few
seconds, turn off the heat,
and wait for 5 minutes
before serving.
Sauteed Green
Beans
500g green beans, trimmed
200g of fresh mushrooms,
sliced
1/4 cup butter
1 onion, chopped
3 gloves garlic, minced
1/4 cup water
1/2 teaspoon cornstarch,
mixed in a little water
salt and pepper to taste
1/2 teaspoon sugar
Preparation Method
In a pan, melt the butter
and when foaming hot
sauté, onion, mushrooms
and garlic in that order.
Once these have softened,
add the green beans, water
and soy sauce then simmer
for 4 to 5 minutes.
Pour in the dissolved
cornstarch then season with
sugar, salt and pepper.
Simmer for 2 more minutes
Tang’s Kitchen Filipino recip e-book Page 103