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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