BECAUSE FILIPINO MEAL NEED NOT BE EXPENSIVE RECIPE #2

Cooking Ina's Kitchen aims to share and teach healthy, affordable and extravagantly delicious meals which you and your family will enjoy. I came up with the series "Because Filipino Meal Need Not Be Expensive" to give you some tips on how you can prepare good food and inexpensive dish to your family in no time. Check Recipe# 2 and try cooking this to your family. Enjoy cooking!!

GINISANG MONGO AND KIKAY NA GALUNGGONG:

INGREDIENTS: GINISANG MONGO

1/4 Kilo Mongo Beans ( pre soaked and boiled until tender)

Bagoong Alamang

Garlic and Onions

Some shredded meats left over or tinapa flakes

Fish sauce to taste

Chicharon or Pork Crackling 

Ampalaya Leaves or Parsley or Malunggay Leaves 

Procedure:

1. Saute garlic and onions in a pan, add bagoong alamang and mongo. Bring to a boil.
2. Add tinapa flakes or any meat available and season with fish sauce. Simmer for another 2 minutes.
3. Add the greens and topped with crackling upon serving.

Kikay na galunggong:

Procedure:

1. Clean 1/2 Kilo galunggong and give a quick shower of Gin or any alcoholic beverage available in your pantry. Rinse and season with salt and pepper.
2. Roll it over flour or flavored breading mixture and fry until golden brown.
3. Garnish with carrots or any vegetables that you can also serve as salad.

Enjoy!!

Note: Galunggong is 90 to 100 pesos per kilo

You can buy monggo at 20 pesos per 1/4 kilo- this recipe serves 2- 4 person roughly @ 120 pesos or less..  

BECAUSE FILIPINO MEAL NEED NOT BE EXPENSIVE RECIPE#1

I have created some recipes that are unbelievably inexpensive. I made the series "because Filipino meal need not be expensive" so there will be no reason for others out there not to prepare good, delicious and affordable meals for your family. You will find here meat and vegetables that you will be surprised for an amazingly very low price. Check out the ingredients and how it is cooked and you may want to try cooking it at home. 

1. Chicken Feet, Mixed Green Beans, Carrot and Squash 

Ingredients for the Chicken Feet :

1 Kilo of Chicken feet (85php)

Soy Sauce

Bay Leaf

Vinegar

Brown Sugar

Salt and Pepper to taste

Sesame oil and sesame seed

Garlic 

Cup of water/broth

Procedure:

1. Clean the chicken feet by cutting its nails and removing the remaining scales or skin.
2. Put it on a pressure cooker and combine all the ingredients together.
3. Cook for about 20 minutes. Wait until the pressure cooker whistles before the 20 minutes cooking time starts.
4. Once it is cooked, carefully open the lid of the pressure cooker by putting the whole cooker over running water to release the pressure before opening it. DO NOT REMOVE LID UNLESS THE PRESSURE IS RELEASED.
5. Place the chicken fee on a platter and garnish it with sesame seed.

For the mixed vegetable:

• Green beans 1/4 kilo
• Squash sliced 1/4
• Carrots sliced 1 pc medium sized
• Butter
• Salt and pepper too taste

Procedure:

1. In a pan, put a quarter of butter and stir fry the vegetable. Season with salt and pepper and there you have it.

The 2 recipes costs around 120 to 150 ph serving 4 to 6 person.

Enjoy!!

SUMMER SALAD IN COUS COUS

There were times that my plate is full and I don't have enough time to write the recipes and post them right away. It's mostly I am posting photos and images and post the recipes later. Now, I tried  as quickly as possible to write about this wonderful salad recipe that I really fell in love with, literally and figuratively. I call it "Summer Salad in Cous Cous".

Ingredients:

Bunch of parsley

3 medium sized tomatoes chopped 

1 medium size white onion chopped

Celery chopped

Quarter cup Cous Cous 

Meat broth (boiled for Cous Cous)

EVOO or Extra Virgin Olive oil

Lemon or calamansi

Bed of Lettuce for garnishing ( you can actually eat them alongside)

Salt and Pepper to taste

Procedure:

1. Once you have chopped everything, combine it altogther in a bowl and VIOLA!!

Procedure on how to make the cous cous:

Pour in a hot meat broth in a quarter cup of Cous cous and leave for 3 minutes to allow it to expand. Then when its all done, combine it together with the vegetables.

Note: It may have been difficult to find cous cous in groceries like SM, but I was able to find one in UNIMART (San Remo) in Greenhills for 105 per 500grms ( its bit expensive but believe me it goes a long way) it is also available in Rustans and Santis and costs a bit expensive so I wont recommend you to buy from them. I also got another pack from WOPEX (Divella) and its amazingly inexpensive at 85php per 500 grams. The distributor told me that it'll be available in our market soon (SM and other groceries). Or you can order from me but I will put some mark up already by 30% from 85php :) ....

This recipe is so quick and easy to make. You can pair this with the Cumin Beef Steak that I made some days ago and will post the recipe as soon as possible. This salad can also be eaten along with  wheat bread and lean beef cuts for a healthier meal.

Enjoy!!

FUSION DISH - TOM YUM/SINIGANG PORK RIBS SOUP

A lot of people says I always do what is unusual, what is beyond a normal person could think and imagine. Well, maybe because I never liked the stereo type, I was never a bandwagonist and I always play antagonist to some people. It may have some disadvantages on my part but it mostly becomes an advantage in the end. Being creative and innovative in the kitchen is always what I wanted to do. I try to research on recipes that has been enjoyed over the years by other culture and tried to mix it up with us to create a new and delectable recipes. Today I am gonna show you something that is beyond what your normal palette could taste and imagine and let your imagination takes you to Thailand and Philippines by just closing your eyes and let your palette do the talking. Today's featured recipe...Tom Yum/Sinigang Pork Ribs Soup...

INGREDIENTS:

1 kilo Pork Ribs or Sinigang Pork cuts

Bunch of Kangkong or Swamp Cabbage

Petchay

Raddish

String Beans

Okra or lady fingers

Gabi or Taro

Green Chili

Red bell pepper

Bird's eye chili

Onions

Tomatoes

Lemon grass

Celery

Tom Yum paste

Sinigang Mix or fresh sampalok

Kaffir Lime Leaves

Anatto Powder

Fish Sauce

Black pepper 

2 liters of water/broth

PROCEDURE:

1. Arrange the pork ribs into a large pan by putting in the onions, tomatoes, lemongrass and fish sauce and allow to cook until pork is tender. (Pressure cooker, approx 30 minutes, slow cooker about 1 hour)
2. Once the pork is tender, pour in 2 liters of water/broth and wait until it boils. 
3. Once boiling, season with Tom Yum, Anatto powder (for the color), Black pepper to taste. 
4. Then put the vegetables starting with taro, raddish, string beans and allow to cook for sometime but not overcooked. 
5. Followed by leaves and chilies.
6. Pour in the fresh sampalok puree or the Sinigang mix and allow to cook for a few minutes.
7. Serve piping hot.

Enjoy the spicy and sour flavor of Thailand and delicious and comforting taste of Philippines in one bowl!!

PORK WITH TAMAGO AND NORI RAMEN

Its a series of ramen since August is the month of rainy season and its always fun to just stay at home and be with your family. But for those who goes to work even on a heavy rain everyday, why don't you reward yourself to a savory and flavorful noodle after work. My recipes are easy to make and can be done in no time. Let me share to you another noodle soup recipe called "Pork and Nori Ramen".

INGREDIENTS:

500 grams fresh noodles (LINGNAM or Saporro)

250 grams pork kasim

Nori  or seaweeds

Green onion 

Egg (tamago) scrambled

2 liters meat broth

5 cloves garlic minced

1 medium size onion sliced

Cinnamon 

Light soy sauce

Salt and pepper to taste

PROCEDURE:

1. In a pan, saute garlic, onion and pork kasim and season with soy sauce, a pinch of salt and pepper. Add some cinnamon (about 1 tsp). 
2. Put about a half liter of meat broth and simmer in low fire until the meat is cooked and tender.
3. Meanwhile the meat is braising, prepare the noodle by giving it a quick hot 
4. shower and put in a strainer to drain excess water. 
5. On a pan, scramble the egg and slice and prepare other ingredients for garnishing like the Nori and green onions.
6. On another pan, bring the remaining meat broth to a boil and pour unto noodles upon serving.
7. When the meat is tender, place on top of the noodles together with the garnishing and the hot and steamy soup.
8. Enjoy!

PORK AND MUSHROOM SHOYU RAMEN

Its been a wet weekend and I am sure we are all lazy to move around and we just wanted to stay in bed and cuddle a little. That is why its a perfect season for a hot and steamy noodles that you and your family will enjoy. There is nothing more perfect than sharing a bowlful of delicious noodle with your family. I want to share to you this wonderful noodle dish which you can cook anytime because its quick and easy to prepare. And any meal cooked with love will always be delicious and flavorful. Please try this noodle recipe called "Pork and Mushroom Shoyu Ramen"

INGREDIENTS:

500 grams fresh noodles (LINGNAM or Saporro )

1/2 kilo pork blade cuts (or any pork cuts best for braising or brisket)

6-8 pieces shitake mushrooms  (if dried shitake soaked it in water for 10-15 minutes)

1/4 cup dark shoyu - soy sauce

4 minced garlic

1 medium sized onion (chopped)

Green Onion

Cilantro or Celery

Cinnamon Powder

Salt and pepper to taste

2 liters pork broth (home made pork broth is always perfect/use soup bones)

PROCEDURE:

1. Prepare your own pork broth by bringing to a boil some soup bones in 2 liters of water for about an hour for a more flavorful broth.
2. In the meantime, braise the pork by sauteing the garlic and onion, add the pork, season with cinnamon, salt and pepper to taste and add about 1 cup of pork broth and dark shoyu, let it simmer until the meat is tender.
3. While waiting for the meat to become tender, prepare the noodles by giving it a quick hot shower and strain.
4. Prepare the bowl and arrange the noodles.
5. When the meat becomes cooked and tender, add the mushrooms and cook for another 2 minutes to allow the mushrooms to cook.
6. Now prepare to arrange the bowl of noodle by putting some pork and mushrooms on top and garnish with green onions and cilantro.
7. Pour in the pork broth.
8. This noodle soup must be served hot and steamy. 

ENJOY!!

AARON CRAZE "RUDE BOY COOKS" IN MANILA

Guys, I know this is quite outdated, but I need to catch up on all my past events that I haven't written an article yet. I had a lot on my plate lately so please bear with me. And this event is one of the most important as it opens a new door of opportunity and a lifetime experience I cannot forget. Who would you think will ever forget the charming bad boy of AFC kitchen? It was a close encounter with AFC's in house chef and Jamie Oliver's protegee Aaron Craze. And it was double the fun because it was my second time to be with Ms Sabrina Artadi up close and personal. This event never happen that often so I took the opportunity to join the many AFC fans to go and watch at Greenbelt held last June 9, 2013.  The event was hosted by non other than Drew Arellano and the best part of it was, Sandwich and Aaron performed together after the cooking demos. 

I was there early so I can really be able to get a good seat and I did. While the crew were setting up the stage, I got myself some Auntie Anne's Pretzel original and Lemon Juice for a snack. And then, there I spotted Ms Sabrina and got some photos with her. 

And just as always, Ms Sabrina took the stage and presented her recipes and we actually had some of it courtesy of De La Salle Culinary Arts student who were there also to support the event.

Ms Sabrina's recipe, Cayenne spiced Moroccan egg, Rosemary, Thyme, and Oregano Portobello mushroom in salsa verde sauce, there was Rosemary Iced being served along with this.

And now, it's Rude Boy's turn to take the stage for his fun, bad boy style and wonderful recipe. Plus wit and humor you never wanted to miss.

Mexican Beef Tortilla with Tomato salsa and sour cream

This is yummy!!

Unbaked lemongrass Cheesecake with Amoretti Biscuit base

I will make my own version of this recipe and will share to you soon!! Stay connected!

 Over all experience? simply the best!!

Oppps, I forgot we do have photos together.