Pork Pata and Peanut Stew

QUESTION: Does my mom put onion and garlic here??? not quite sure can't ask my mom war kami now eh...

Anyways can't find a picture in the web. So, if my mom cook this recipe i'll took some to show you.

1k pork pata, cut into portion size
30 g Fresh peanuts, shelled
Slices peeled ginger, 1 cm thick
Spring onions
2.8 liters Water
1/4 tsp. Salt

Method :

Put the pork pata, peanuts, ginger and spring onions into a large, heavy pot together with the water and bring to the boil over a high heat.
Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring once in a while.
Skim off scum and season with salt to taste.
The meat may be served in chunks or cut into small pieces.

**I don't eat pork skin BUT I love peanuts. *-*

Sa Yang Choi (Beef and Watercress Stew)

I was trying to figure out how to cook "sa yang choi" a beef and watercress stew that my mom cooks... I don't know where she learned it but its one of our favorite.

I came across with this recipe in the web. I was googling watercress and try to get some image of it when I saw this one. Actually, I wasn't expecting that i would find one... i just alter it a bit to show how my mom cooks it (originally, this stew comes with red dates and pork is used instead of beef) I just omitted it!

I really don't know the name of this food but everytime we ask our mom whats for lunch she'll say sa yang choi so I'm gonna call it that way na lang.

Beef
Watercrest
Salt to taste


Wash and separate the watercrest’s sprouts and stems and put them in a different bowl.
Boil water in a stockpot and add in pork ribs once it’s boiling. Then throw in the watercrest stems then boil for 1.5 hours.
Remove the stems from the stockpot and put in the watercrest sprouts and let it boil for another 1/2 hours.
Add salt before serving.

** My mom would normally brown the meat first before stewing. Then, she would add water and put some cloves of garlic.... and knorr beef cubes (her typical flavoring)

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Watercress = Sa Yang Choi (that's how we call it)

I remember... before during our kitchen lab. our professor won't believe me that we have watercress here in the philippines. She keeps insisting that we don't have one... and points out that maybe its a water spinach and not watercress. well, she is wrong this one really looks like our "sa yang choi" a watercress... what do you think? for me it is!

Adobong Kangkong

2 bundles kangkong
2 tbsp. cooking oil
4 cloves garlic, minced
1 piece Maggi Pork Broth Cube
3 tbsp. vinegar
1 tbsp. soy sauce

Cut leaves off stem and slice tender stems to 2 inch lengths. Discard tougher ones.
Heat oil and saute garlic until brown.
Stir in Maggi Pork Broth Cube and stems of kangkong.
Add vinegar, soy sauce and 1/4 cup water. Simmer until almost done before adding the leaves. Continue cooking for 1 more minute.

Adobong Sitaw

Ingredients

2 tbps. vegetable oil
2-3 cloves mashed garlic
1 sliced onion
1 tsp. bagoong alamang or to taste
1/2 cup cubed pork
1/2 cup peeled and deveined shrimp
1 bundle of sitaw (yard long beans) cut in 3-inch length
1/4 cup water if needed

Saute garlic and onion in hot vegetable oil as usual
Add bagoong and stir
Add the pork and stir until slightly brown
Add the sitaw and keep stirring until coated with oil
Add the shrimps (if overcooked, shrimps tend to be tough)
Cover pot so let cook for a couple of minutes
Check if gets too dry and keep stirring
Add 1/4 cup water if it dries up to prevent burning
Cook until veges are tender but still crisp
Serve with hot steamed Jasmine rice.

Sopas

Chicken (preferably breast and neck)

Onions, diced

Garlic, crushed

2 c of elbow macaroni

Carrots, diced

Potatoes, diced

Spring onions

Cabbage, shredded

Hard-boiled eggs

1 cup of evaporated milk

Salt and pepper

Patis (fish sauce)

Add chicken in a pot of boiling water. Bring to boil. Add salt and pepper and simmer until cooked. Remove chicken, de-bone and set aside. Return the bones to the pot. Add onions, potatoes and a tablespoon of diced carrots, and continue simmering for flavorful chicken broth.
Meanwhile, heat oil in a large saucepan. Throw in garlic and sauté until golden brown. Scoop out 2 or more tablespoons of fried garlic and set aside. Add shredded chicken into the saucepan, sprinkle with patis and stir-fry until slightly browned. Transfer more than half of the cooked shredded chicken in a bowl and set aside.

Throw in onions into the saucepan and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth from the other pot. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add elbow pasta when the soup boils and simmer until al dente. Throw in the rest of the diced carrots and shredded cabbage and cook for another 3 minutes. Slowly add milk while stirring to avoid curdling. Adjust the taste with patis or salt. Cook for another minute then serve hot topped with shredded chicken, fried garlic, ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup.

Pinakbet

1/3 kg. yellow squash, sliced into cubes

1 long bitter gourd.

a bunch of string beans

8-10 pcs. okra

4 eggplant

1 ½ cups diced tomatoes

3 long green chillies

2-3 tbsp garlic, finely crushed

2 medium onions, finely sliced

a knob of ginger, roughly crushed

1 cup fresh shrimp extract

½ cup bagoong alamang (shrimp paste)

¼ kg. pork

2 tbsp lard or cooking oil

water

In a deep pan, heat the oil and fry the garlic till golden brown then add the onions till transparent. Add the ginger and then the tomatoes. Simmer till it is a pasty consistency then stir in the shrimps then the bagoong and let dry to ‘toast’ the mixture.

Stir the pan to keep the mixture from burning then pour in the shrimp extract. Again, let it ‘toast’ and pour in a tablespoon or two of water if it gets too dry then add the pork. When the pork has become tender, put in the squash and the chillies. You can add the chillies later if you don’t like the pinakbet spicy or even omit completely.

After around five minutes, add the bitter gourd, let it sweat till half-cooked then add the beans. At this point, the small slices of squash have become very tender and tend to thicken the sauce.

When the bitter gourd and the beans are around 3 minutes from being done, put in the okra. Stir gently, then sweat for a minute then add the aubergine. Pour in a small amount of water if it becomes too dry. Simmer gently then test all the vegetables for doneness. Turn off the heat and cover the pan for a few minutes before serving.

Cheese Bread

2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese

Preheat oven to 350F degrees.
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.
Pour into a greased 9x5" loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.
Bake about 45 minutes.
Serve warm, or sprinkled with cheese and toasted the next day.