Pinakbet #StreetFoodCarinderia

Another favorite menu of carinderia with much to offer to Filipinos meal. You can add string beans, squash, or any other vegetables of your choice.

Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Procedures:

1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

2). On the same pan, saute garlic, onion, ginger and tomatoes.

3). In a casserole, boil water and add bagoong.

4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

6) Add Salt and pepper, MSG, if desired, to taste. Best serve hot with plain rice.




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Menudo #StreetFoodCarinderia

Usually served in a carinderia for lunch, dinner or even snack time.

Ingredients:

2 cups pork loin, cubed
1 cup pork liver, diced
1/2 cup potatoes, diced
1/2 cup carrots, diced
1/2 cup red bell pepper, diced
1/4 cup chickpeas (garbanzo beans)
1/2 cup green and red bell peppers, diced
2 tbsp lard
1/2 tsp garlic, minced
1/2 white onions, chopped
1/2 cup red tomatoes, chopped
1/2 cup tomato sauce
salt, pepper and paprika to taste

Procedures:

1. Saute the minced garlic in lard until lightly brown.

2. Add in the chopped onions.

3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes.

4. Add the pork cubes, seasonings and tomato sauce.

5. Cover tightly and simmer until the pork is half-cooked.

6. Add the diced potatoes,carrots, and liver. Cook until the potatoes are done.

7. If the mixture is drying out, add water.

8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving.

9. Served hot.



ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:AMAZON ONLINE MALL Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Milkfish Stew #StreetFoodCarinderia

Milkfish or bangus is a favorite fish of Filipinos usually cooked as stew, or fried.

Ingredients:

1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
1 small ginger, sliced
2 pieces tomatoes, quartered
1 piece raddish, sliced
1 medium onion, sliced
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 small pack tamarind powder
1 teaspoon salt
pinch of MSG

Procedures:

1. In a casserole, bring water to a boil together with the ginger.

2. Add milkfish, tomatoes, and onion and simmer for 10 minutes.

3. Add the tamarind powder, MSG and salt to taste.

4. Add the raddish, eggplant and string beans and simmer for another 5 minutes.

5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.

6. Serve piping hot in a bowl.