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Philippine-American Society of Austin

In the Great State of Texas

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                                                GUISADONG KINCHAY AT SITSARO
                                                    (CILANTRO AND SNOW PEAS)

                                            1/2 CUP VEGETABLE OIL
                                               8 OUNCES TOFU, CUT INTO 1/4 INCH CUBES
                                               3 CLOVES GARLIC, MINCED
                                               1 SMALL ONION, SLICED
                                               1 SMALL TOMATO, CHOPPED
                                             1/2 POUND SHRIMP, PEELED, DEVEINED & CHOPPED
                                               1 CUP CHICKEN BROTH
                                               1 CUP SNOW PEAS (SITSARO), REMOVE TIPS & STRING
                                               1 CUP CILANTRO, COARSELY CHOPPED
                                            1/2 TEASPOON SALT
                                            1/2 TEASPOON BLACK PEPPER

          Heat the oil in skillet and carefully add the tofu cubes. Be sure not to touch the tofu with a utensil until it has brown
          or it will stick to the utensil.
          Cook the tofu until it is brown on all sides. Remove it from the oil and drain on paper towels. Set aside.
          Drain all but 2 tablespoons of the oil from the skillet and saut� the garlic until it is light brown.
          Add the onions and cook until they are transparent.
          Add the tomatoes and saut� until they are soft.
          Add the shrimp and saut� for 2 minutes.
          Add the broth and bring it to a boil.
          Lower the heat, add the snow peas and cilantro, and simmer for 3-4 minutes, or until the peas are just tender.
          Season with salt and pepper.
          Add the fried tofu and gently mix it in. Simmer for 2 more minutes.
          Makes 4 servings. Enjoy!

          To share a recipe with our members in our newsletters, please submit them to Rina Corona by
           e-mail: pasatexas@ yahoo.com or USPS mail: PO Box 270048 - Austin, TX 78727-0048.
           All recipes must be received by the 20th of each month.

KALABASA AT HIPON
By Rudy Matute, Member and 2006 Treasurer
5 CLOVES GARLIC, CHOPPED
3 TBS.VEGETABLE OIL
� POUND PORK, DICED
1 SMALL ONION, SLICED
1 MEDIUM TOMATO, CHOPPED
� POUND SHRIMP, PEELED, DEVEINED, & CHOPPED
1 TBS. SHRIMP PASTE
� TSP. BLACK PEPPER
1 CUP CHICKEN BROTH
1- � POUND KALABASA, PEELED, SEEDED (slice thin)

BROWN THE GARLIC IN HOT OIL IN A LARGE PAN
ADD THE DICE PORK AND BROWN IT ON ALL SIDES,
ADD THE ONIONS, TOMATOES, SHRIMP, SHRIMP PASTE AND PEPPER. MIX WELL AND SAUT� FOR 5 MINUTES, STIRRING OCCASIONALLY,
ADD THE CHICKEN BROTH AND BRING TO A BOIL.
ADD THE SQUASH, COVER, LOWER THE HEAT, AND
SIMMER FOR 10 MINUTES OR UNTIL THE SQUASH IS TENDER.
CORRECT THE SEASONINGS IF DESIRED BY SALT AND PEPPER.
MAKES 4-6 SERVINGS.
ENJOY!

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