Healthy Banana & Peanut Salad Recipe

Banana & Peanut Salad Ingredients

8 Ripe Bananas

6 tbsps Chopped peanuts

- Mayonnaise (as needed)

1 Iceberg Lettuce



Banana & Peanut Salad Preparation

Chop up the bananas, add nuts and mix in with mayonnaise, serve on lettuce leaves.

Servings: 8

Creamy Ginataang Talong Recipe

Ginataang Talong Ingredients

2 Talong

1 Minced onion

1 cup Coconut cream

2 tbsp Vegetable oil

4 tsp Salt

12 tsp Freshly ground black pepper



Ginataang Talong Preparation

Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.

Servings: 4

Delightful Ampalaya Salad Recipe

Ampalaya Salad Ingredients

1 lbs Ampalaya (bitter melon)

1/4 lbs Cooked shrimp

1 Sliced onion

2 Sliced tomatoes

1 Sliced seedless cucumber

3 tbsp Olive oil

1 cup Raisins

1/2 tsp Sugar

1 tbsp Sea salt (for onion)

1 tbsp Distilled white vinegar



Ampalaya Salad Preparation

Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

Servings:  4

Delicious Sawsawang Kamatis (Tomatoe Dip) Recipe

Sawsawang Kamatis (Tomatoe Dip) Ingredients

3/4 lbs Ripened red tomatoes

2 tbsps Grated fresh ginger

1 Sliced scallion

2 tbsps Chopped peeled mango

1/4 tsp Salt

1/2 tsp Fresh ground pepper



Sawsawang Kamatis (Tomatoe Dip) Preparation

Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

Servings: 1

Classic Adobong Gulay Recipe

Adobong Gulay Ingredients

1/2 lb Talong

1/2 lb Potatoes

1 Chopped onion

2 cloves Minced garlic

- Vegetable oil (as needed)

- Peppercorn (as needed)

2 Bay leaves

- Soy sauce (as needed)

1/2 tsp Sugar

1 tsp Freshly ground pepper



Adobong Gulay Preparation

Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

Servings:  4

Quick Achara Recipe

Achara Ingredients

1 Shredded green papaya

2 Sliced onions

2 Julienned carrots

1 Sliced red pepper (sweet)

3 cups Cider vinegar

1/4 cup Sugar

1 tsp Salt

1 tsp Freshly ground pepper



Achara Preparation

Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

Servings:  4

Traditional Rellenong Gulay Recipe

RELLENONG GULAY INGREDIENTS

2 tbsps. oil
1 tbsp minced garlic
2 medium size onions, chopped
1 piece sayote, diced
100 grams pechay (separate stems from leaves)
50 grams sitaw, diced
50 grams toge, cleansed
2 tbsps. oyster sauce
Gata from 3 coconuts

RELLENONG GULAY PROCEDURE

Heat oil then saute the garlic and onions. Add sayote, chopped pechay stems, sitaw, toge and oyster sauce. Cook until almost done.
Prepare the pechay leaves. Dip the leaves in hot water to warm them then dry with a towel.
Place some filling at the center of each leaf then wrap to enclose.

COOK THE STUFFED PECHAY IN ANY OF THE FOLLOWING WAYS:

In a wok, steam the stuffed pechay in a little amount of oyster sauce and water until done.
Cook the stuffed pechay in gata until tender.
Fry the stuffed pechay until done.