Savory Ginisang Sitaw (Sauteed String Beans) Recipe

Ginisang Sitaw Ingredients:

2 to 2-1/2 cup of string beans
1 cup cubed pork
1 cup shrimp
1 tbsp minced garlic
2 to 3 tbsp chopped onion
2 to 3 tbsp chopped tomato
2 tbsp cooking oil
2 pcs beef or pork broth cubes
Salt or fish sauce to taste
2 to 3 tbsp of oyster sauce

Ginisang Sitaw Procedure:

Heat some cooking oil in a saucepan.
Saute the garlic, onion and tomato.
Saute the pork and let it cook.
When the pork is cooked, put in the shrimp. Let it cook for a few minutes.
Add the broth cubes. Let it dissolved.
Add the string beans.
Add the oyster sauce and give it a good mix.
Let it simmer for 5 to 10 minutes.
Season it with salt or fish sauce if needed.
When the string beans is cooked according to your preference, then its done.
Serve with steamed rice.

Superb Inihaw na Liempo (Grilled Pork Belly) Recipe

Inihaw na Liempo Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice

Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil

Inihaw na Liempo Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Fresh Steamed Lapu-Lapu Recipe

STEAMED LAPU-LAPU INGREDIENTS

1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

SALSA BLACA:

1/4 cup butter
1/4 cup all purpose flour
1-2 cup fish stock
Salt and pepper to taste
Chopped kinchay
Hard-boiled egg, sliced
Dayap, sliced

STEAMED LAPU-LAPU PROCEDURE

Rub the fish with soy sauce and kalamansi juice. Prepare a steamer. In the bottm pan, put the tanglad leaves, onions, leeks, spring onions, and ginger. Add enough water. Steam the fish until done. Cool then arrange on serving platter. Strain the fish stock.
Prepare Salsa Blanca: In a saucepan, heat the butter until melted then add the flour. Stir until blended but do not brown. Gradually whisk in the fish stock. Add just enough to make a slightly thick consistency. Season to taste. Pour over the steamed fish. Top with chopped kinchay, sliced egg, and dayop.