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28 October 2016

Spicy Menudo

In line with keeping our meals healthier, I decided to try and put a new spin on the old menudo recipe.

Normally, we saute the pork and fry the carrots and potatoes separately. This time, what I did was:

In a pot, I put the meat together with minced garlic and onions along with 1 liter of water. I brought it to a boil, waiting until the meat was really tender.

After, I put in the potatoes and carrots; cooked it until the vegetables were half done. 

Got one cup of water and dissolved a small can of liver spread. Then added it to the pot. Added the tomato sauce. 

I let it simmer for about 5 minutes. Added the peas and the bell peppers. And a dash of dried chili peppers. Season with salt and pepper to taste.

Simmered for another minute. 

Serve with bread or rice. 

It still tasted like the menudo that I'm used to.

If you're asking why it doesn't have any fresh liver. Well, my mom taught me to only add ingredients to a dish that you would eat. Since hubby and I both don't eat internal organs, I decided to forego the liver and used a substitute instead. 

I hope that you try it and enjoy eating it.

Brightest Blessings!


11 October 2016

Ampalaya Con Carne

This is how I like my ampalaya (bitter gourd) cooked. It takes out some of the bitterness and makes it taste good.

In a pot, saute 3 cloves of minced garlic with some finely chopped onions in 2 tablespoons of cooking oil. Once the onions have caramelized, add the pork and cook until brown. Add about half a cup of water, soy sauce, salt and pepper to taste. Bring to a boil until the meat is tender. 

Once the pork is cooked, add the carrots and bitter gourd until half cooked. Then add the sliced green bell peppers. 

Simmer for about 3 minutes, add some sugar to taste. Simmer for another minute. 

Serve with rice or eat as is. 

Brightest Blessings!



10 October 2016

Stir Fried Mixed Veggies

Something I whipped up today in my kitchen:

Just saute lean ground pork in 1 tablespoon oil, 3 cloves minced garlic and 2 small onions julienned. Add carrots, thinly sliced, broccoli, young corn, Baguio beans. When half cooked, add cabbages, green bell peppers and kinchay. Simmer for 1 minute or until vegetables are cooked to your desired texture. Serve with rice or eat as is. 

Brightest Blessings!