Tag Archive | "bok choy"

Leafy Vegetable Soup with Meatballs Recipe

Leafy Vegetable Soup with Meatballs Recipe

...  Needed: 2 bundle Baguio pechay or Chinese white cabbage sliced 1 bundle pechay or bok choy sliced 1 bundle spring onion sliced 5 cups water 2 onions sliced 3 cloves garlic chopped 10 pcs pork and shrimp siomai 10 pcs beef meatballs 10 pcs crab meatballs 10 pcs chicken meatballs Salt and ground pepper to taste Directions: In a casserole, boil water with onion and garlic for 3 to 5 minutes. Add all the meatballs and spring onions; simmer for 2 to 3 minutes. Put in the leafy vegetables and cover the casserole. Let it boil for 3 to 5 minutes over a low heat. Remove from heat. ...

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Ginataang Tilapia Recipe (Tilapia in Coconut Milk)

Ginataang Tilapia Recipe (Tilapia in Coconut Milk)

...  Needed: ½ kilo medium sized fresh tilapia or any fish 3 cups coconut milk 2 bundles pechay (bok choy) 3 tbsp cooking oil 2 onions sliced 5 cloves garlic chopped 1 thumb ginger strips 2 pcs long green chili pepper Salt and ground pepper to taste Directions: Saute garlic, ginger and onion in cooking oil. Pour the coconut milk; simmer for 3 to 5 minutes. Put in the fish and the vegetable. Boil for 3 to 5 minutes in medium fire. Add salt and pepper to taste. Put in the green chili and simmer for a while. Remove from heat. Serve with rice. Share and ...

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Kusidong Isda Recipe (Fish Soup with Calamansi Juice)

Kusidong Isda Recipe (Fish Soup with Calamansi Juice)

...  Needed: ½ kilo kabalyas or any fresh fish 1 bundle pechay (bok choy) 1 onion chopped 3 pcs tomatoes quartered 5 cups of water ¼ cup calamansi juice 5 tbsp of fish sauce 5 pcs red chili pepper chopped Salt to taste Directions: In a casserole with water, put in the tomatoes and onion. Let it boil for 3 to 5 minutes. Add the calamansi juice and fish sauce. Put in the fresh fish and red chili. Add the pechay and salt to add more taste. Simmer for 2 to 3 minutes. Serve while it’s hot with rice. Share and ...

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Nilagang Isda (Fish soup with Veggies)

Nilagang Isda (Fish soup with Veggies)

...  Needed: 1 kilo fresh tilapia or any fish cut into serving pieces 5 pcs banana plantain chopped into 2 pieces each 3 pcs potato quartered sliced 1 bundle of pechay or bok choy cleaned 2 onions sliced 2 tomatoes sliced 1 thumb size ginger sliced ¼ tsp of peppercorn ½ tsp of salt 5 to 8 cups water (depends on your preference) Directions: In a casserole, boil the water together with ginger, onion and tomatoes for 3 to 5 minutes. Add the potato and banana plantain. Simmer for another 2 to 3 minutes. Put in the fish. Let it boil for a while. Add the peppercorn and salt to taste. Put in the bok choy, cover and simmer for a minute. Don’t overcook the fish. Remove from heat. Best served while it’s hot. Share and ...

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Kare Kare

Kare Kare

...  is a delicious and meaty Filipino stew that is served on special occasions. It is normally made with oxtails, but you can use other types of meat like pork and beef. Ingredients Needed: 1 kilo pig’s leg cut in 2 inch slices (or you can use oxtail, cow’s face, beef tripe and beef sirloin cut) 3 medium size egg plants cut into 2 inch length 1 cup string beans cut into 2 inch length 1 small banana flower bud sliced 1 bundle of pechay or bok choy 1 cup of ground peanuts 1 small bottle of peanut butter 1 cup of toasted ground rice ½ cup of water ½ tbsp of annatto powder 2 pcs onions sliced 1 head garlic chopped 2 tbsp cooking oil Salt to taste Directions: In a big casserole, pour 1 liter of water and put the pig’s leg. Cover and simmer. Boil for 2 to 3 hours using medium heat until the meat is tender. You can use a pressure cooker to save time. Remove the scum from the boiling water. Mix the coloring annatto powder. While waiting until the meat is tender, make the sauce for kare-kare. In a sauce pan, heat the cooking oil. Sauté the garlic, onion and ground peanut. Put in the peanut butter. Add ½ cup of water and stir. Add the toasted ground rice. Put in the string beans, eggplant, bok choy and sliced banana flower. Simmer for 5 to 7 minutes. Remove from the heat. When the meat is tender, transfer the mixed sauce to the casserole. Simmer for 3 to 5 minutes. Mix until the mixture is a bit thickened. Add salt to taste. Serve the kare-kare with sautéed bagoong (shrimp paste). ...

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