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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