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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