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Sunday, 6 July 2014

Ubod Atchara

Here's what you need:

1/4 fresh heart of palm (ubod)
1 medium carrot peeled and cut into strips
1 small red bell pepper slice into strips
1 finger chili
1 cup white vinegar
1 cup sugar
1tsp salt
5 native onions sliced thinly
5 cloves garlic
1 tbsp ginger

Here's How :

1. Cut fresh ubod into uniform thin strips

2. Prepare carrots, red bell pepper and finger chili

3. Combine ubod , carrots red bell pepper and chili.

4. In a sauce pan heat  vinegar and sugar stirring constantly until sugar is dissolve.

5. Add salt, onion, garlic and ginger. turn off  heat.

6. Pour hot mixture of the ubod mixture, toss.

7. Transfer mixture into sterilized bottle.

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Chicken Lasangna

Ingredients :

2 tbsps Vegetable oil
2 tbsps Butter
4-5 cloves garlic, minced
1 Large onion, chopped
4-5 stalks celery, chopped
1 carrot, peeled and chopped
½ kilo groud chicken
1 chicken cubes
½ cup water
   Salt and pepper to taste
1 tbsp patis


1. In a large wok or fraying pan heat cooking oil and butter, saute garlic and onions until soft.
2. Add celery and saute for a minute.
3. Mix in the ground chicken, Do not disturb mixture until chicken is cooked, about 5 minutes. Stir to cook the rest of the groud chicken.
4. Mash in the chicken cubes then add water. Season with salt pepper and patis. Simmer for another 15 minutes. Turn off heat.

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Pork Binagoongan with Eggplant

3 tbsps cooking oil
3 tbsps garlic, minced
1 cup onions,chopped
1 1/2 cups tomatoes , chopped
1 kilo pork liempo, sliced into inch cubes
1/4 kilo fresh salted alamang
    ( for bagoong )

1/2 cup water
2 whole eggplants, sliced 

  rock salt
  a pinch  of sugar
2 pcs finger sili

Here is How :

1. Pour alamang into a bowl and add some water. Remove particles that float. Pour into a sieve and discharge liquid. Set aside.

2. In a pan heat cooking oil, saute garlic and onions together. Add tomatoes and continue cooking until tomatoes get mush, about 7-8 minuts

3. Add pork pieces and cook with tomato-onion mixture. when pork has firmed up, allow to simmer for another 5 minutes. 

4. Add the bagoong to the pork, Pour in 1/2 cup water, Bring to a boil. Cover and simmer for 45 minutes.

5. When pork is tender add eggplant slices and finger sili. Taste and adjust seasoning with rock salt or patis and a pinch of sugar.  Serve with rice.
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