AMPALAYA (Bitter Gourd) CON LECHON KAWALI

When we think of cooking ampalaya (bitter gourd), we think of cooking it alongside beef strips which we often call it Amplaya con Carne, meaning stir fried beef strips and ampalaya with oyster sauce. My ampalaya recipe for today makes it a little different because instead of combining it with beef strips, I put Lechon Kawali on it. It's the same nutritional value that you get from ampalaya and goodness and sinful indulgence in lechon. Now check the recipe here.

Ingredient:

1 medium size Amplaya (Bitter Gourd) sliced

1 medium size carrots

2 tbs minced garlic

2 tbs minced onion

1 egg

500 grams Liempo for Lechon Kawali 

Oil for deep frying the Liempo

Salt and pepper to taste

Procedure in cooking Lechon Kawali

1. Bring to a boil 500 grams of Liempo and simmer for 30-45 minutes or until meat is tender, then season with salt and pepper.
2. Once it's tender, remove from the water and prepare for deep frying, once cooked and crunchy, sliced according to your per serving preference, set aside.
3. On another pan, saute garlic, onion followed by ampalaya and egg.
4.  Season with salt and pepper. 
5. Turn off the heat right away to retain the freshness.
6. Prepare to plate it by putting the lechon kawali on top of the ampalaya and some mint herbs on top.
7. Serve and Enjoy! Loveat!

ADOBONG PUSIT IN SUKANG PINAKURAT

Sukang Pinakurat is a famous vinegar from Iligan City. It has a distinct taste because it is made up of fermented coconut nectar and spices grown in the farmlands of Iligan. The unique taste of this vinegar gave me the idea of cooking squid in different variation giving it's fullness in flavor and savory taste. My version of Adobong Pusit using sukang pinakurat is simple and easy to cook. It only takes 20 minutes to cook this dish. Check out the ingredients.

INGREDIENTS:

500 grams Squid, cleaned
3 tablespoons of sukang pinakurat ( you may adjust the acidity by adding according to your preference)
6 cloves of garlic, minced
1 medium size radish or labanos 
green chilies
salt and pepper to taste
1/2  cup of water

PROCEDURE:

1. Mix the squid with the rest of the ingredients in a pan exluding the green chilies.
2. Let it simmer until the liquid becomes thick. 
3. Once cooked....serve and enjoy!

Yield: 3-4 servings