02.01.2023 Views

Amansinaya Cookbook

Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!

Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!

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Onionsoup

Sinigang

Ingredients:

• oil

• 5 sliced medium

onions

• 2 minced garlic

• 1/3 cup dry white

wine

• 6 cups beef stock

• 2 teaspoons white

wine vinegar

• salt & pepper

• 2 tbsp. cornstarch

Mushroom Soup

Ingredients:

• 1 tablespoon oil

• 2 diced onions

• 4 minced cloves garlic

• 2 cans of sliced mushrooms

(fresh mushrooms

if available)

• 4 teaspoons chopped

thyme

• 1 cup white wine

• 6 tablespoons flour

• 4 cups chicken stock

• salt & pepper

• 1 cup all purpose

cream

• chopped fresh parsley

We don’t know how it happened, but a huge percentage

of our guests are French. There is almost no week

without French guests. As we never wanted to serve

the same soup twice a week and as there is never a lack

of onions in the kitchen, we thought lets make onion

soup- not what the French know from home because

of the lack of Cheese and baguettes, but we try to get

close. So here is a simple and quick to serve onionsoup.

Preparation

In a pot with oil add onion, garlic and fry until the

onions are glassy. Season with a healthy pinch of salt

and pepper, then add beef stock and vinegar. In a cup

mix the corn starch with water and add to the mix.

Boil the soup until thickens and add white wine and a

little bit of sugar.

When we kite long and we are short on time - this is

our rescue soup. So if you need something quick on

the table when you have unexpected guests - this is the

right thing to cook.

Preparation

Heat the oil in a large pot, sauté onion for 2 to 3 minutes

until softened. Cook garlic until fragrant, about 1

minute. Add mushrooms and 2 teaspoons thyme, cook

for 5 minutes. Pour in wine and allow to cook for 3

minutes. Sprinkle mushrooms with flour, mix well and

cook for 2 minutes. Add stock, mix again and boil, season

with salt, pepper and allow to simmer for 10-15

minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream. Adjust salt and pepper

to your taste. Mix in parsley and ready to serve.

Ingredients:

• 2 lbs. pork belly

• 1 bunch spinach

or kangkong

• 3 tablespoons

fish sauce

• 12 pieces string beans

or green beans cut in

2 inch length

• 2 pcs. tomato,

quartered

• 3 pcs. chili

• 1 tablespoon

cooking oil

• 2 quarts water

• 1 piece sliced onion

• 2 pieces

quartered gabi

• 1 pack sinigang mix

good for 2 liters

water

Sinigang is a sour soup native to the Philippines.

This recipe uses pork as the main ingredient.

Other proteins and seafood can also be used. Beef,

shrimp, fish are commonly used to cook sinigang.

The chicken version, on the other hand, is called sinampalukang

manok.

Preparation

Heat the pot with cooking oil, sauté the onion until

it's layers are separated from each other. Add the pork

belly and cook until outer part turns light brown. Putin

the fish sauce and mix with the ingredients. Pour

the water and bring it to a boil, then add the gabi and

tomatoes and simmer for 40 minutes or until pork

is tender. Put-in the sinigang mix and chili. Add the

string beans (and other vegetables if there are any) and

simmer for another 5 to 8 minutes. Put the spinach in,

turn off the heat, and cover the pot. Let the spinach

cook using the remaining heat in the pot. Serve hot.

Share and enjoy!

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