"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, October 30, 2010

Ampalaya con Chorizo

Ampalaya also known as Bitter Gourd or Bitter Melon is a fruit packed with nutritional benefits.
And this is another favorite filipino family meal. But instead of using the usual beef strips, i am using chinese chorizo with this menu..i love the salty-sweety taste flavor it gives, It subdues the bitter taste of ampalaya, even the kids will surely eat this.

1 ampalaya (large)
2 pcs tomatoes (med)
2 cloves garlic(minced)
onion (chopped)
2 pcs chinese chorizo (thinly sliced)
2 eggs (beaten)
1/2 cup beef broth

How to prepare:

1.) Saute onion, garlic, tomatoes and chorizo  in a pan over medium heat.
2.) Add the broth.
3.) Add the ampalaya (seeded and sliced). Add salt and pepper to taste (as desired).
4.) Slowly stir. Cook for about 3-5 minutes. then add the eggs. Stir. Serve.

>It is better to use freshly harvested ampalaya.
>To lessen the bitter taste, soak the sliced ampalaya in cold water (others add a dash of salt). Let it sit for about 5-10 minutes before cooking.
>Do not overcook.


Pochero is a delicious stew made from beef, chicken or pork.
This is my version of pochero. I used pork tenderloin.Sauce is thicker than the usual visayan version, but tasted good as well...


750 g pork tenderloin (cubed)
2 pcs chinese chorizo
1 small cabbage (cut into 4 quarters)
3 potatoes ( quartered)
5pcs saba bananas
250mg tomato sauce
2 tbsp tomato paste
1 can chick peas
1 beef bouillon
 fish sauce (to taste)
1 onion (chopped)
2 gloves garlic (minced)
3 cups water

How to prepare:
1.)In a separate pan, fry potatoes and saba until golden brown. Set aside.
2.) In a separate pan, saute onion and garlic, then add the pork, cook until slightly brown, add chorizos, then add tomato sauce. Cover pan for 5 minutes.
3) Add tomato paste, water, beef bouillon,chick peas, pepper and  fish sauce to taste. Simmer for 10 minutes. Then add cabbage and bokchoy. Simmer for another 2 minutes.
4.) Add fried potatoes and saba to the stew, then serve!


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