CHILI CON CARNE

I personally love this dish, I don't mind if I suffer from arthritis or gout or whatever they call it but I still want to indulge myself with eating fantastic bean recipes. And that is why I love this dish so much. You can actually eat this along with some nachos or soft tacos or eat it along with rice. For this recipe, I prepared it along side brown rice and salsa. And this dish is just so perfect. 

INGREDIENTS:

250 grams white beans (raw) canned beans can be substituted but I don't recommend (it's still best to have it homecooked)
250 grams red beans
500 grams ground lean beef
3 tbsp minced garlic
3 tbsp minced onion
3 pieces of green chilis
1 medium sized bell pepper
Celery
tomato sauce
salt and pepper to taste
pinch of sugar

Procedure:

1. In a pressure cooker cook the white and red beans with 2 liters of water for about 30-45 minutes or depending on your pressure cooker cooking instruction.
2. Once it is cooked, drain the remaining water and set aside.
3. On a pan, saute garlic, onion ground beef and season with sugar, salt and pepper to taste.
4. Add in the cooked beans, bell pepper, celery and pour over the tomato sauce. 
5. Simmer for 10-15 minutes and add the chilies depending on your preference.

Cooking brown rice:

1. I just cook brown rice in rice cooker but instead of putting water on it, I pour in any meat stock available or I put salt and pepper into the rice just before it is cooked.

Preparing Salsa:

1. In a food processor, put tomatoes, onions and bell pepper and process. Season with salt and pepper and put in the fridge to chill before serving.

I promise, you will never go wrong with this recipe!

BULANGLANG TOMYUM SOUP

Bulanglang is referred to as Vegetable Stew cooked along with alamang (shrimp paste) or fish sauce. This type of dish is popular among Batangeno but were also been cooked predominantly in other parts of the Philippines. While Tomyum is very famous among our neighboring country Thailand. Its taste is mildly sour, mildly spicy and mildly cool. So I thought of combining the rich taste of Tomyum paste ( I used commercial/ prepared bottle as I still need to do a lot of research when I do my version of Tom Yum paste in terms of preservation and shelf life) and the nutritious selection of vegetables in Bulanglang. So what is the result? Look closely into the photo and imagine the coolness of its flavor....because of the lemony and vibrant lemongrass and ginger, refreshing fruity sour taste of tamarind plus the heat and the kick of Thai chillies and other herbs and spices combined in one bowl. So get ready to experience perfection in a bowl.

INGREDIENT
You can actually dunk in all the vegetables that you want to put in, but let us stick to the basic one for this recipe.

2 pieces of Talong (Eggplant)
5-10 pieces of Okra (Lady Finger)
Sitaw or Green Beans
Talbos ng Kamote or Kamote tops
Chilis
3 tbsps alamang (shrimp paste) or fish sauce
1 stalk lemon grass
3 tbsp minced garlic
3 tbsp minced onions
3 tbsp minced ginger
tomatoes 3 pcs medium size
Tom Yum paste (available in any grocery stores and Asian stores)
1 liter of water or soup stock (Chicken/Pork/Beef)

Procedure:

1. In a large pan, put the water, alamang, lemon grass, garlic, onions, ginger and tomatoes and bring to a boil.
2. Once boiling, put all the vegetables in and simmer until vegetables are cooked.
3. Put in the Tom Yum paste according to your taste and season with some salt and pepper.
4. Add the chillies and serve along with any fried fish.
5. Enjoy!!Loveat!