Vitamin A and protein here. A source for good eyesight, strong muscles, and a happy tummy.
INGREDIENTS:
Squash
Pork
Shrimp
Garlic
Onion
Salt
Water
Fish sauce
Cooking oil
DIRECTIONS:
1. Boil the pork with water, salt, and fish sauce.
2. When the meat is tender, drain it, then set aside the meat stock.
3. Fry the pork until it becomes crunchy.
4. For the squash paste, saute garlic, onion, and shrimp. Add salt and meat stock.
5. Put the cube cut squash. Mix and let it Simmer until cooked. Serve with the crunchy pork.
This fried breaded squid dish is popular as an appetizer or pulutan in many places around the country. It can be whole or cut in rings. Just dip in vinegar with spices… Enjoy!
INGREDIENTS:
Squids
Flour
Cooking oil
Vinegar
Salt
Ground black pepper
Garlic
Onion
Red chili
DIRECTIONS:
1. Marinade squids in vinegar, ground black pepper, garlic, and salt.
2. After about 30 minutes, drain the squids then fully cover it with flour.
3. Heat the cooking oil to boil then fry the squids.
3. It will just take a minute to cook and make it crunchy.
4. Mix vinegar, salt, red chili, onion and garlic bits as dip.
Busy people are always on the go. Kids to school, and big guys to work. Luckily, pinoy moms always prepare something to occupy a hungry tummy for a loved one, ready to give energy for a whole day.
INGREDIENTS:
Embotido
Eggs
Tomatoes
Cooking oil
DIRECTIONS:
1. Fry the embotido then slice.
2. Fry eggs sunny side up.
3. Slice tomatoes.
4. Arrange on a plate then serve.
Enjoy the thrill of this sour soup with the goodness of mix vegetables and flavorful meat. Serve hot to the tongue, but cool to the heart.
INGREDIENTS:
Pork lean meat or ribs
Gabi
Tomatoes
Ginger
Okra
Eggplant
Green long chili
Banana heart
Kangkong
Onion
Salt
Fish sauce
Water
Tamarind
DIRECTIONS:
1. Boil the meat then drain to remove dirt. Boil again until tender.
2. Add salt and fish sauce.
3. Put the tomatoes, ginger, onion and green long chili.
4. Use another casserole to boil the tamarind fruit to melt. Filter to get the juice then set aside.
5. Put the gabi before the meat becomes very tender.
6. Add banana heart, eggplant and okra.
7. Lastly, put the kangkong. Bring to boil then pour the tamarind juice.
8. Simmer for a minute then serve.
DIRECTIONS:
1. Boil the chicken in kalamansi juice and soy sauce. Let it simmer until tender, drain then fry. Set aside.
2. Heat the whole corn kernel with butter for few minutes. Set aside.
3. Slice the tomatoes and cucumber in thin cuts.
4. Mix mayonnaise and ketsup in a cup as dip.
5. Arrange all in a plate then serve.
The Pinoy Food Delight showcases the delicious meals from different generations of homemade dishes mostly prepared by moms hands-on to their families.
