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Family
Recipes
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Appetizers | Salads
| Main Courses | Breads
| Desserts and Candy | Beverages
Appetizers
Lelang's water spinach (tangkong )
with Brown Bean Sauce
by: Lelang Oligo Fernan
1 bunch water spinach (tangkong)
2 tbsp vegetable oil
1 tbsp chopped garlic
1 small onion, sliced
1 tbsp brown bean sauce
2 tbsp fish sauce
1 tbsp sugar
Trim and discard the woody end of the water spinach, keep
the leaves separated from the stems
Heat the oil in a frying pan, toss garlic for 10
seconds
Add the stem part of the water spinach and cook for 1-2
minutes before adding the leafy parts
Stir in the brown bean sauce, fish sauce, sugar and
pepper
Continue stirring until it begins to wilt, about 3-4
minutes
Serve hot
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Salads
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Main Courses
Mytit's Mussel Soup
Contributed by: Senpa
Patalinjug MacHare
2 lb mussels, still in
shell
Medium sized piece of ginger root, peeled and sliced into
julienne strips
1 medium size onion, sliced
1 clove garlic, crushed
2 c (16 oz each) chicken broth or water
2 tsp olive oil
salt and pepper
Wash mussels very well. Put the mussels in a large
pot. Add chicken broth or water just enought to cover
them. Bring to a boil. In a pan, saute ginger, onions and
garlic. Once the shells are opened, add the sauteed
vegetables. Add salt and pepper to taste. Serve hot
Mongo Soup
Contributed by Senpa Patalinjug
MacHare
1 cup mong beans
1 c (16 oz) coconut milk
1 c (16 oz) chicken broth
1 medium size tomatoes
1 small onion
2 stalks of green onions
2 tsp olive oil
salt, clove garlic-crushed
water
Put mong beans ina medium size sauce pan. Put enough
water to cover beans. Boil until beans are tender. Mash
beans into pulp. In a medium size saucepan saute
tomatoes, onion, garlic and the green onions. Add the
mashed beans with the vegetables and stir them together.
Add chicken broth and the coconut milk. Bring to a boil.
Salt to taste
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Bread & Rice
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Beverages
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