OTAN PAKBET

This Pinakbet recipe is comprised of different vegetables such as eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya (bitter melon), okra, and others. Since there are quite a number of ingredients required, I usually carry a shopping list and buy the freshest produce from a nearby market on the day that I’ll cook them. When it comes to the Shrimp paste, I always buy an extra bottle from the Asian store so that I won’t run out of stock.

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 4

Ingredients

• ¼ lb pork, thinly sliced
• 1 large egg plant, sliced
• 1 medium-sized bitter melon, chopped
• ¼ lb squash, chopped into 2x1 inch cubes
• 3 pieces large tomato, sliced
• 1 piece onion, chopped
• 1 tbsp ginger, minced
• 3 cloves garlic, crushed
• 6 to 8 pieces okra
• 1 bunch string beans, cut in 3 inches length
• 4 tbsp shrimp paste
• 1 cup water
• 3 tbsp cooking oil
• salt and pepper to taste

Instructions

1. Heat the pan and put the cooking oil.
2. When oil is hot enough, saute the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!

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OTAN LAW-OY

              It’s perfect season for soups once again! Although Filipinos eat our hot soups all-year round, from where I am at (Northern California), the colder weather calls for some really comfort soups to warm the tummy everyday. So I am getting ready my slow cooker and stock pots to make our family’s favorite soup recipes all throughout the season.

            For today, I’d like to share with you guys a fish and vegetable soup known as “law-uy”. It’s very popular in the Visayas and Mindanao region in the Philippines, particularly in Cebu where I grew up.

Also goes by the name “utan Bisaya“, it is a local favorite for its ease of preparation and delicious taste. You can get most of the ingredients for cheap or almost free if you grow vegetables in your backyard.

Ingredients:

• 1 1/2 cup of water
• 2 stalks lemongrass
• 200g squash
• 3 pcs tomatoes
• 200g eggplant
• 200g okra
• 100g alugbati
• 1 cup malunggay
• 1 tsp patis
• 2 pcs mackerel
• oil for deep frying

Cooking Instructions:

1.  Fry fish in hot oil and set aside.
2.  In a pot, bring water to a boil. When boiling, add the fish and lemongrass and simmer for a few minutes till broth becomes flavorful.
3. Add vegetables except malunggay and simmer till vegetables are cooked.
4.  Season to taste with fish sauce then add the malunggay leaves last. Serve while hot.

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Tinonuang Nangka

Filipino Style Recipe: Tinunoang Nangka or jackfruit in coconut milk is another easy yet healthy food. Normally the jackfruit sliced and boiled. Then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper.

Estimated time of preparation: 20 minutes

Estimated time of cooking: 30-40 minutes

Good for 5 persons

Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba)
200 grams medium shrimp or shredded salted dried fish(daing)
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add fried fish and green chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

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