Wednesday, October 22, 2008

Ginisang Kalabasa at Miki

I've been hearing of Presto Pasta Night from my sister Gay so I decided to try out this dish for the event. It uses squash and dried noodles (miking tuyo). This dish is common in my father's hometown Pila, Laguna.

Ginisang Kalabasa at Miki (Sauteed Squash w/ Noodles)

1/2 k kalabasa (squash),peeled and cut into 1/4" thick
100 gms miking tuyo (dried noodles)
1/4 C shrimps, chopped (you can use ground pork)
1 medium tomato, diced
1 medium onion, minced
3 cloves garlic, crushed
2 Tbps soy sauce
3 Tbps cooking oil
1 C water
pepper to taste

Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Add shrimps, pepper and soy sauce. Add squash, stir-fry for a minute. Pour water and cook until squash is half-cooked. Put dried noodles. Simmer until squash and noodles are tender.

My first time to share this noodles dish with the Presto Pasta Nights community, hosted this week by Ruth of Once Upon a Feast.

Wednesday, October 15, 2008

Pork and Liver Bistek

Bistek is the Filipino style beefsteak. But don't expect to be served with a regular steak and mashed potatoes. This is cooked differently. Meat, Kalamansi or Lime juice, soy sauce and onions are the main ingredients. Our family favorite is the pork and liver bistek.

Pork and Liver Bistek

1/4 kilo Pork Tenderloin, sliced 1/4-inch thick
1/4 kilo pork liver,
sliced 1/4-inch thick
2 pcs. kalamansi (key lime)
1/2 c. soy sauce
2 large red onions, sliced
1/2 C cooking oil for frying

Fry pork and liver until cook. Set Aside. In the same pan,
fry onions until tender. Add back the pork and liver
and cook for about 1 minute. Add soy sauce and simmer
for another minute. Add the juice of kalamansi
before turning off heat. Serve with rice. Enjoy.

Wednesday, October 8, 2008

Ginisang Pechay (Pak Choi) w/ Fried Tilapia

Dad picked some Pechay this morning and of course he wants to cook his favorite dish,

Ginisang Pechay with Fried Tilapia

1 medium size Tilapia, cleaned
1/2 k Pechay
1 medium size onion
3 cloves garlic, crushed
oil for frying and sauteing
salt and pepper to taste
1/2 c water, enough to cook the Pechay

Fry Tilapia and set aside. Saute e garlic and onion. Add water. When boiling, add pechay. Sprinkle salt and cover until Pechay is cooked. Serve on top of Fried Tilapia.

I am submitting this to my sister, Gay of A Scientist in the Kitchen for the Grow Your Own event which she is hosting from Oct 1-15. Check out the round-up on her blog after the 15th for a collection of homegrown tasty dishes.

Wednesday, October 1, 2008

September Harvest

rambutan, Nephelium lappaceum

Lansones, Lansium domesticdum

Paminta, Piper nigrum, pepper

Patola, Luffa acutangula, angled luffa, vegetable sponge


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