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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Vegetable curry

Ingredients:

Vegeterian Main Dishes

healthy and fresh not only for vegeterians

• potato cut into cubes

• 1 tablespoon

vegetable oil

• 1 diced

medium onion

• 4 minced cloves garlic

• 4 teaspoons curry

powder

• 1 teaspoon salt

• 1 teaspoon black

pepper

• 2 centimeter

pieces ginger

• minced 400g tomato

• 4 bellpepper

• a handful green beans

• 1 can green peas

• 2 glass / 1 can

coconut milk

This vegan & vegetarian dish is easy and fast to make

and you can be creative with the choice of vegetable

to add in, whatever you have at home.

Preparation

Place the potatoes into a large pot and cover with

well-salted water. Bring it to boil, then reduce the heat

to simmer, cover and let the potatoes cook until fork

tender–about 12 minutes. Once cooked, drain the potatoes

and set them aside. Return the pot to the stove

and add 1 table spoon of oil. Add onion and garlic and

sauté over medium heat until onion is tender. Add

curry powder, salt, pepper and ginger. Stir to combine

before adding tomatoes, bellpepper, green beans

and peas. Increase heat to medium-high and stir in the

coconut milk. Bring it to a simmer before adding the

potatoes back to the pot.

Eggplant Omelette

Ingredients:

• 3 pieces eggs

• 1 medium eggplant

• 1/4 teaspoon garlic

powder

• 1/4 teaspoon salt

• ground black pepper

• 4 tablespoons

olive oil

Pumpkin in Coconutmilk

One of my favourite traditional dishes in the Philippines.

Sometimes a little different from region to region

but simple and fast and perfect for breakfast or lunch.

Preparation

Beat the eggs in a large bowl. Add salt, ground black

pepper and garlic powder. Continue to beat until all

ingredients are well blended. Set aside. Use a fork to

create tiny holes all over the eggplant. Cook the eggplant

by either baking it in the oven at 400F for 20 to

25 minutes or exposing it in fire over a stove top until

the skin gets burnt and turns black. Let the eggplant

cool down. Peel the skin then cut the stalk off. Arrange

the eggplant flat in a plate. Gently mash using a fork.

Transfer the mashed eggplant to the bowl with beaten

eggs. Beat until the eggplant is well incorporated with

all the ingredients. Meanwhile, heat olive oil in a pan.

Once the oil gets hot, pour the mixture into the pan.

Continue to cook in low to medium heat for 3 to 5

minutes. Flip the eggplant omelette, make sure that

the cooked part is facing down. Continue to cook for

3 minutes on the other side.

Ingredients:

• 500g pumpkin

• 300g topped and

tailed green beans

• 10 chopped cloves

garlic

• 1 medium onion

• 1 can coconut milk

• 2 tablespoon sautéed

shrimp paste

• fish sauce & oil

Preparation

In a pan heat oil then sauté the garlic and onion till

lightly browned, add the green beans and cook for

2-3 minutes, add the chopped pumpkin, coconut milk

and 1/2 can of water. Season with the fish sauce and

shrimp paste.

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