August 30, 2009
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August 28, 2009
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Pinakbet
Native vegetables such as eggplant, okra, string beans, and squash, among others are cooked together in shrimp paste (bagoong) to come up with this exquisite recipe.- 1/4 kilo pork belly, cut into small pieces
- 3 tablespoons oil
- 1 1/2 cup water
- 2 medium ampalaya, cut into serving pieces
- 2 medium eggplants, cut into serving pieces
- 1/4 medium squash, cut into serving pieces
- 5 pieces string beans, cut into serving pieces
- 6 pieces okra, halved
- 6 pieces tomatoes, sliced
- 1 head garlic, minced
- 1 big onion, diced
- 1 small ginger, juliened
- 4 tablespoons sauteed shrimp bagoong
- 1/2 teaspoon pepper
- 1/2 teaspoon monosodium glutamate (MSG)
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Sandara park
Initially, no one in their family was fluent in English or Filipino ( also See Tagalog). However, she learned English and studied Chinese when she began school in the Philippines, and later became quite fluent in Filipino. Her interviews have also shown that she developed Englog and Taglish capabilities.
August 20, 2009
camelback displays
Native recipe of meat cooked in peanut sauce and served with shrimp paste (bagoong).
- 1 kilo oxtail, cut into serving pieces
- 2 eggplants, slice diagonally
- 5 pieces string beans, cut into 4 cm length
- 2 cloves garlic, crushed and peeled
- 1 medium sized onion
- 3 tablespoons cooking oil
- 2 teaspoon salt
- 5 cups water
- 1/2 cup unsweetened peanut butter
- 3 tablespoon sauteed shrimp paste (bagoong)
PROCEDURE : 1. Put the meat, water, and salt in a casserole and simmer for 60 minutes. 2. Remove the meat from the casserole to a plate. 3. Put the string beans and eggplant in the casserole and boil until cooked. 4. Remove the vegetables from the casserole into another plate. 5. In a large skillet, saute the garlic and onion in hot oil until brown. 6. Put in the meat in the skillet and saute. 7. Transfer the meat back to the casserole with the stewing water and simmer for 10 minutes. 8. Stir in the peanut butter and simmer for another 5 minutes. 9. Serve with the cooked vegetables and bagoong on the side.
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Chicken Tinola
- 1 kilo whole chicken, cut into serving pieces
- 1 piece medium-sized unripe papaya, peeled and sliced
- 1/2 cup chili leaves (dahon ng sili)
- 2 tablespoons fish sauce (patis)
- 2 tablespoons ginger, julienned
- 3 cloves garlic, minced
- 1 medium-sized onion, chopped
- 5 cups water
- 3 tablespoons oil
- salt and pepper to taste