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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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Layered Cabbage

Ingredients:

• cabbage

• oil

• onion

• vegetable stock

• potatoes

• corn starch

• vinegar

• pinch of sugar

• cumin

• salt & pepper

Jackfruit - Ginataang Langka

Young Jackfruit in Coconutmilk

Ingredients:

• 1 kilo sliced unripe

jackfruit (langka)

• oil

• 5 minced cloves garlic

• 1 tablespoon gin

• 1 sliced onion

• 3 cups fresh coconut

milk (gata)

• salt

• 5 pieces sliced red

pepper chilies

(siling labuyo)

This is a recipe of my grandma and has little to do with

the Philippines, but the ingredients are easy to get here

and it’s a simple and fast to make delicious dish, which

makes it perfect for us.

Preparation

Chop the cabbage into stripes. In a big pot heat up

oil and onion and add the cabbage until its really getting

brown and soft. Add pepper, salt, cumin and the

vegetable stock and let it cook for 20 minutes. Mix

cornstarch with a little water and add to the cabbage

until the sauce thickens, add vinegar and sugar for the

sweet and sour taste. Best eaten with boiled potatoes

that can be added in slices and cooked in the same pot.

Preparation

Place the jackfruit in a saucepan and add enough water

to cover it. Boil for 15 minutes or until tender. Drain

and set aside. Add oil to a preheated pan. Sauté garlic,

ginger and onions until soft and fragrant. Cook for 5

minutes. Add boiled jackfruit and coconut milk. Boil

until sauce thickens. Season with salt and pepper. Add

sliced chilies and serve hot.

Green Papaya - Ginataang Papaya

Ingredients:

• 1 small green papaya

• 2 cups coconut milk

• 1 cup malunggay

leaves

• 1 small sliced onion

• 4 miced cloves garlic

• cooking oil

• 1 thumb minced

ginger

• 1/4 teaspoon ground

black pepper

• 3 pcs. chili (optional)

• 1/2 cup water

Bechamel Potatoes

Ingredients:

• 9 small potatoes

• 1 teaspoon cumin

• oil

• 1 sliced onion

• 40g flour

• 250ml

vegetable stock

• 250 ml milk

• salt & pepper

Ginataang Papaya or unripe papaya cooked in coconut

milk is one of my favorite ginataan dishes. Green

papaya has a good distinctive taste, which I really like,

we sometimes add malunggay (moringa) leaves to

make this dish tilt to the healthy side. You can also use

spinach as a substitute for malunggay.

Preparation

Heat the oil in a pan. Saute the garlic and ginger and

add the onion. Continue to cook until the onion

becomes soft. Pour in the coconut milk. Simmer for 5

minutes. Cut the papaya into wedges and add it. Cover

and cook in medium heat for 15 minutes. Add water if

necessary. Put in the malunggay leaves. Stir and cook

for 2 minutes and add the ground black pepper and

chili (chili is optional).

A very German dish, introduced to Asia, easy to

prepare and loved by everyone.

Preparation

Wash the potatoes and boil 20 min in water with cumin.

While potatoes are boiling, fry onions in oil and

add flour – add slowly the vegetable stock and at the

end the milk and salt and pepper- at medium heat simmer

for about 7 min. Slice the potatoes and add in to

the sauce.

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