Ampalaya con Itlog (Bittermelon with eggs)

Ingredients:

2 small ampalaya cut into bite sizes
2 eggs beaten
3 cloves garlic minced
1 small onion chopped
1 small tomato chopped
1/4 kilo pork, cut in bite size (optional)
salt and pepper to taste
1/4 cup water (optional)
cooking oil

Ampalaya con Itlog Cooking Instructions:

Soak ampalaya in salted water for at least 15 - 20 minutes.
Place pork in a hot pan and fry until light brown.
In the same pan. Saute garlic, onion, and tomatoes until soft and fragrant. Stir with the meat for a few minutes.
Place in ampalaya (bitter melon), season with salt and pepper. Stir for a few minutes.
Pour in water and simmer until ampalaya is tender.
When ampalaya is tender, add beaten eggs and allow egg to cook. Stir for a few minutes. Turn off heat.
Serve with steamed rice and fried fish.

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Ginisang Sayote (Sauteed Chayote)

3 pcs sayote peeled and cut into serving pieces
1/2 cup frozen or fresh shrimp
1/4 kilo pork diced
1 small onion chopped
3 cloves garlic minced
2 tomatoes sliced
2 tbsp. fish sauce
salt and pepper to taste
1/2 cup water
cooking oil

Ginisang Sayote Cooking Instructions:

Heat cooking oil in a pot, saute onion, garlic and tomatoes until soft and fragrant.
Place in pork and shrimp. Saute until pork outer parts turn light brown and shrimp changes its color to pink.
Season with fish sauce, stir until well blended.
Pour in water and place in sayote. Mix well. Simmer for few minutes or until tender. Salt and pepper to taste.
Serve with steamed rice!

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Guisadong Upo (Sauteed Gourd or Zucchini)

INGREDIENTS:

2 tablespoons cooking oil 1 tablespoon finely minced garlic
1 tablespoon bagoong or shrimp paste salt to taste
1/2 pound shrimps, shelled and deveined 2 cups upo (or zucchini)



In a medium skillet, heat oil and saute garlic until brown. Add bagoong or shrimp paste
and salt. Add shrimps and bring to a very short boil (about 4 minutes). Add upo or
zucchini, cover pan and stir occasionally. Cook for about 10 minutes until upo or
zucchini is tender.

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Pinakbet {Filipino Vegetable Stew}

Ingredients:

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



In a skillet, saute the pork in oil until lightly browned, set aside. Saute ginger, garlic,
onion, and tomatoes in the skillet and mix in the pork. Add the water and shrimp
bagoong and let boil. Add the ampalaya, eggplant, okra, squash, and string beans
and simmer until cooked. Season with pepper to taste.

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Ginisang Munggo (Sauteed mungbeans)

INGREDIENTS

1 cup munggo, washed 1/4 kilo pork belly, cut into small pieces
5 cups water 1 head garlic, minced
1 small onion, minced 4 pieces tomatoes, sliced
1 cup malunggay leaves 1 Knorr pork cube
1/2 teaspoon black pepper 2 tablespoon cooking oil



In a casserole, put water, munggo, and Knorr pork cube. Bring to a boil and simmer for
30 minutes or until the munggo is cooked. In a skillet, heat the oil and saute the garlic,
onion, and tomatoes.
Add the pork and saute until lightly browned. Add in the munggo and stock. Season
with pepper and add the malunggay leaves.

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