Loading...

Follow Casa Baluarte Filipino Recipes on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Ampalaya also known as Bitter Melon is one of my favorite vegetable. Ampalaya is not only delicious but also nutritious and easy to cook. One of my favorite Filipino dish to cook is this Ginisang Ampalaya with Shrimp.


I have few ampalaya recipes in this blog but this one is my favorite! I usually add pork to this dish but have been cutting down on pork lately and I don't see the difference in taste. Best when served with steamed white or brown rice.

Casa Baluarte Filipino Recipes in now in YouTube! Please Visit and Subscribe!


Ginisang Ampalaya with Shrimp - YouTube


The video above will show you how to easily cook a delicious Ginisang Ampalaya with Shrimp. For questions, email me at casabaluarte@yahoo.com, leave me a comment below or on Casa Baluarte Facebook! 


Give this delicious Ginisang Ampalaya with Shrimp recipe a try. Make this and share with family and friends. Save this recipe or Pin It for later.


Check related Ampalaya Recipes below. Click on the name link below to see complete recipe.



Ingredients
  • 2 tbsp cooking oil
  • 3 cloves garlic - sliced
  • 1 small onion - sliced
  • 1 medium onion - diced
  • 1/2 lb shrimp - peeled and deveined
  • 1/2 tsp ground pepper
  • 2 tsp fish sauce
  • 3/4 cup water
  • salt to taste
  • 2 large ampalaya - seeded and sliced
  • 3 eggs - beaten 


Instructions
  1. Heat pan and add cooking oil. Add garlic, onion and tomato. Saute for few minutes until limp and aromatic. 
  2. Add shrimp and stir gently. Allow to cook until shrimp turns pink. 
  3. Season with ground pepper and fish sauce. Stir and cook for a minute. 
  4. Pour-in water and bring into a quick boil. Reduce heat and simmer for 5 minutes. Taste to see if salt is needed. Add accordingly. 
  5. Add ampalaya. Allow to cook for few minutes before stirring. Cover and cook for 5 minutes. 
  6. Pour-in beaten egg. Cover and cook for 3 minutes. 
  7. Transfer in a serving dish and serve with steamed rice. Enjoy! 


RELATED
(click on name link below the picture to see complete recipe)

Monggo with Ampalaya

Pinangat na Bangus with Ampalaya at Talong



Ampalaya with Chicken and Bell Pepper

Ampalaya with Chicken and Oyster Sauce




Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Upo at Sotanghon Soup is a delicious soup made with sotanghon noodles, upo, ground pork and shrimp. Substitute ground pork with chicken for a healthier version. Upo at Sotanghon Soup is easy to make and a healthy vegetable soup.



Upo at Sotanghon Soup can be consumed as a soup or as a main dish with rice. You can also use misua if sotanghon is not available.

CASA BALUARTE is now in YouTube! Please visit and SUBSCRIBE! 

Upo at Sotanghon Soup - YouTube

The video above will show you how to easily cook a delicious Upo at Sotanghon Soup and have it ready before dinner. For questions, email me at casabaluarte@yahoo.com, leave me a comment below or on Casa Baluarte Facebook! 



Upo also known as bottle or white gourd is a common Filipino vegetables that can be cook in so many ways. It is not only delicious but so easy to cook. One of my favorite is Ginisang Upo with Togue (beansprout) and Upo at Hipon.


Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. Enjoy! 


Ingredients
  • 2 tbsp cooking oil
  • 1 medium onion, sliced
  • 5 cloves garlic, sliced
  • 1 lb ground pork (or use half if you want it lesser meat)
  • 1 large tomato, diced
  • 1/2 tsp ground black pepper 
  • 2 tsp fish sauce
  • 1/2 lb shrimp, shelled and deveined
  • 1 large upo, peeled and sliced
  • 4 cups of water or chicken broth
  • 100 grams sotanghon, soaked drained
  • salt to taste


Instructions
  1. Soak sotanghon in warm water for about 10 minutes. Drain and set aside. 
  2. Using a deep pan, heat over medium heat and add cooking oil. Add onion and garlic. Cook until fragrant for about a minute. 
  3. Add ground pork (or chicken). Stir and cook for 10 minutes over medium heat until light brown while stirring occasionally. 
  4. Add chopped tomatoes and stir. Cook for few minutes until limp.
  5. Season with ground pepper and fish sauce. Stir and cook for a minute. 
  6. Add shrimp and stir gently. Cook for few minutes until shrimp turns pink. 
  7. Add upo and stir gently. Cover and cook for few minutes. 
  8. Pour-in water and bring into a quick boil. Reduce heat to simmer for 10 minutes.
  9. Add sotanghon. Stir gently and simmer until sotanghon is fully cooked for about 10 minutes while stirring occasionally. 
  10. Taste to see if salt is needed. Serve hot and Enjoy! 


RELATED
(click on name link below the picture to see complete recipe)

Upo at Togue

Upo at Hipon



Seafood Sotanghon

Chicken and Shrimp Sotanghon


Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Pinangat na Bangus, also called Pangat na Bangus is a traditional dish in the Philippines where fish is stewed in water and souring ingredients. 

Pinangat na Bangus is easy to prepare and very healthy. Pinangat na Bangus is similar to paksiw na bangus and sinigang na bangus but unlike sinigang, pinangat does not have much soup and with paksiw, hardly any soup.



There are many variations of cooking pinangat na isda from different provinces in the Philippines and this one with ampalaya and talong is my favorite. At first, I was hesitant to add ampalaya and talong to this pinangat dish but I turned out so delicious! 

See my step by step YouTube Pinangat na Bangus short video below.


Casa Baluarte Filipino Recipes is now on YouTube! Please VISIT and SUBSCRIBE! 

Pinangat na Bangus - YouTube

Cooking pinangat is pretty straight forward. Another Filipino fish dish that is so simple and so easy to make. There is no particular fish that should be used for this dish but I would suggest using white fish like bangus, sapsap, pompano, hiwas or tilapia.



This recipe is worth a try so make it now and share with family and friend. Save this recipe of Pin It for later. 

Check related recipes below. Click on the name link below the picture to see complete recipe or search my web page for related recipes. 



Ingredients
  • 1 1/2 cup water
  • 1 thumb size ginger, sliced thin
  • 1 medium onion, sliced
  • 2 large tomato, diced
  • 1 large bangus (milk fish) around 1 1/2 lb, sliced into serving pieces
  • 1 large ampalaya, sliced
  • 1/2 tsp ground black pepper 
  • 2 tbsp fish sauce
  • 1 large eggplant, sliced
  • 1 jalapeno chili pepper (optional) 
  • 1/2 cup vinegar or kalamansi juice
  • 1 tsp salt (to taste)
  • 2 stalk green onion, sliced


Instructions
  1. In a deep pan, add water and bring into a boil. Add ginger, onion and tomatoes. Cover and simmer for few minutes. 
  2. Add bangus to the pan and cover. Simmer for 10 minutes. 
  3. Add ampalaya, ground pepper and fish sauce. Cover and simmer for 2 minutes. 
  4. Add eggplant to the pan and simmer for 2 minutes. 
  5. Add jalapeno chili peppers (optional) and pour-in vinegar or kalamansi juice. Simmer for few minutes. Season with salt to taste. Cover and simmer for few minutes. 
  6. Add green onions and cover pan. Simmer for a minute. 
  7. Transfer in a service bowl and serve hot with steamed rice. Enjoy! 


RELATED
(click on name link below the picture to see complete recipe)

Bangus ala Pobre

Paksiw na Bangus



Bangus Sisig

Adobong Bangus



Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Pancit Bihon Guisado is a classic Filipino noodle dish that is easy to make using simple ingredients. Pancit Bihon usually consists of noodles cooked in some variations of vegetables, meat, sausage and seafood. Pancit Bihon Guisado or Stir-Fried Rice Stick noodles is a crowd favorite on the Fiesta table and the other one is Pancit Canton

Pancit Bihon is the most common Filipino noodles also known as rice stick noodles and can easily purchase in any Asian store and at Amazon for a reasonable price. Check it out! 


Pancit Bihon Guisado is easy to make and very affordable. It is a stir-fried rice noodles topped with meat and vegetables. There are a number of Filipino noodles variations and each variations is unique! I typically put chicken and shrimp in my pancit bihon but not when sharing to a crowd. 

The best part in making pancit bihon is, you can use whatever vegetables or meat you happen to have on hand. This comforting dish is very flexible and is well loved by cooks for its simplicity and hassle-free cooking.   . 



*******************************

VISIT my new CASA BALUARTE YOUTUBE CHANNEL and check out my delicious recipes. Please SUBCRIBE to Follow! Thank you!  

Pancit Bihon Guisado - YouTube


Today, I am sharing with you an easy pancit bihon guisado recipe that is great for party or a big gathering using other vegetables that is simple and delicious. This pancit bihon recipe is easy to make and a popular among other nationality. 

Oh yeah, lately I have been cooking big batches of pancit bihon for my son and daughters office potluck so I figure why not share this recipe specially for those who like to host a party. 


My Instagram friend sent me Chorizo (longanisa) de Cebu locally made in New York. Its so good to add when making pancit and specially for breakfast. 

Send me an email or a message if interested or check out Lola Anna's Chorizo de Cebu (text or call @ 518 439 3936) in Facebook or Instagram for more details. 

Aside from mail order for US based customer, Lola Anna's Chorizo de Cebu is now available in Jang Tuh Asian Grocery store in Latham, Asian Food Market in Albany and Delmar Marketplace in Delmar New York, USA market location.


Make this and bring this Pancit Bihon Guisado to your next party or office potluck. Save this recipe and share with family and friends or Pin It for later.



*************************************
Notice my new and beautiful acacia serving dishes? Check out ACACIAWARE website @ pacificmerchants.com for serving bowls, plates, and trays made of sustainable and natural acacia hardwood (also known as monkeypod) in the Philippines. 


Pacific Merchants Trading Company passionately seeks the best and most beautiful products around the globe that enhance enjoying the simple pleasures of life. Whether it's serving at parties using our wonderful Acaciaware® serving trays or wooden salad bowls, or embellishing the dining and patio tables by choosing from a large assortment of stylish placemats, we make entertaining with style easy. We offer a comprehensive assortment of classic professional French tools including hand-carved wooden spoons, spatulas, and wooden tools. In addition, we manufacture “Made In USA” cheese and appetizer leaves.

Let me know how you like it. For question, send me an email @ casabaluarte@yahoo.com or message Casa Baluarte on Facebook. 

Check related Filipino noodle recipe below. Click on the name link below the picture to see complete recipe. 


Ingredients
  • 2 - 16 oz bihon (rice stick noodle)
  • 1/4 cup cooking oil
  • 10 cloves of garlic, chopped
  • 1 large onion, chopped
  • 1 lb pork boneless meat, sliced into thin pieces
  • 1 cup water
  • knorr chicken bouillon (knorr cubes)
  • 1 tsp black ground pepper
  • 3 chorizo de Cebu or longanisa, cut into cubes (optional)
  • 6 Chinese sausage (chorizo de bilbao) sliced thin
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce 
  • 1 tsp achuete powder diluted in 2 tbsp cooking oil
  • 5 stick of celery, julienned
  • 1 small red bell pepper, julienned
  • 1 small green bell pepper, julienned
  • 3 cups of water (add more if needed)
  • 1 lb snow peas, trimmed
  • 3 cups chopped cabbage
  • salt to taste
  • chopped green onions for garnishing 
  • 2 tsp sesame oil


Instructions
  1. Soak dry noodles in warm water for about 10 minutes to soften. Drain in a colander and set aside. 
  2. In a wok, heat and add cooking oil. Saute garlic and onion until fragrant. Add pork slices and 1 cup of water. Bring into a boil and simmer until pork is fork tender and water evaporates. 
  3. Push the pork on the side of the wok and add knorr cubes, stir and combine. Season with ground pepper and cook for a minute. 
  4. Add longanisa and Chinese sausage. Stir and cook for 2 minutes.
  5. Season with soy sauce and oyster sauce. Stir and cook for a minute. Add achuete powder diluted in cooking oil. Stir well to combine. 
  6. Add celery and stir. Add bell peppers and stir. Cook for a minute. 
  7. Add 3 cups of water and stir. Bring into a quick boil. 
  8. Add noodles and stir gently. Reduce heat to the lowest to avoid the noodles from sticking to the bottom of the pan and the noodles to cook evenly. 
  9. Add snow peas and cabbage. Stir gently to combine. Taste to see if salt is needed. Add accordingly. 
  10. Garnish with chopped green onions and stir. Garnish with sesame oil and stir gently to combine. 
  11. Transfer in a serving plate and serve hot with lemon wedges. Enjoy! 

RELATED
(click on name link below the picture to see complete recipe)

Pancit Bam-i

Seafood Pancit



Palabok




Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Lechon Kawali is a crispy deep-fried pork belly. The pork belly is boiled in water to ensure that the meat is cooked through and cooled overnight in the refrigerator before deep frying until golden and crispy. 

It is usually accompanied with papaya achara (pickled papaya) and Mang Tomas lechon sauce or home-made spicy vinegar also known as sinamakan in Ilonggo.  


Boiling the pork first with garlic, lemongrass, bay leaves, whole peppercorns and soy sauce adds flavor and aroma to the meat. 

When draining the meat, I find it much better to leave the boiled pork belly in the refrigerator uncovered overnight.

Turbo Lechon Kawali with Ensaladang Talong for dinner


Note: This is the no-fry version of Lechon Kawali. With this Lechon Kawali recipe, I used a turbo broiler. 

Using a turbo broiler allows the heat to circulate around and it cooks the meat or even a Lechon Manok perfectly. Sort of a healthier version and lot less greasy.



Turbo Broilers are gaining in popularity with many home cook meals specially in Filipino household. Instead of using a regular oven or grilling, I normally uses my turbo broiler when broiling bangus or in making lechon manok. It saves me time and makes my cooking more healthier. 

Check related recipes below. Click on the name link below the picture to see complete recipe. 


Ingredients
  • 4 lbs pork belly or bone-in pork belly
  • 10 cloves garlic, chopped
  • 3 bay leaves
  • 1 stalk lemongrass
  • 1 tsp whole peppercorns
  • 1 tsp salt
  • 2 tsp soy sauce
  • water

Instructions
  1. In a wok, combine water, salt, pork belly, bay leaves, garlic, peppercorns, lemongrass and soy sauce. Pour enough water to cover the pork and bring into a quick boil. Cover wok and lower heat to simmer for at least an hour on each side. Continue to simmer until pork is fork tender but not too soft. 
  2. Drain the boiled pork belly and allow to cool for few hours. Refrigerate overnight uncovered. 
  3. Pre-heat turbo broiler at 375. Place boiled pork belly skin down first and broil for an hour. Flip the pork belly skin side up and broil for another hour. 
  4. Remove the pork belly, set it aside to drain for 10 minutes then cut and serve. Serve with Mang Tomas lechon sauce or some home-made Filipino style spicy vinegar. Enjoy! 


RELATED
(click on name link below the picture to see complete recipe)

Turbo Broiled Lechon Manok

Stuffed and Broiled Tilapia



Turbo Broiled Bangus




    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Shrimp Kinilaw or Kinilaw na Hipon is popular Filipino appetizer. Kinilaw is a method of food preparation which involves cooking in vinegar. Kinilaw na Hipon is the Filipino version of shrimp ceviche, that uses vinegar and kalamansi juice.


    Kinilaw na Hipon is super easy to prepare and the main ingredients is raw shrimp marinated in vinegar, kalamansi juice, peppers, onion, ginger and served fresh without cooking. It can be prepared with various seafood such as tuna, mackerel, oyster, shrimp and meat also known as kilawin. My husband favorite is Kinilaw na Dilis (anchovies).


    Kinilaw dishes are usually eaten as appetizer or a finger food Filipino knows as "pulutan" with alcohol drink. This recipe is super easy to make so make some now. Make some and share with family and friends. I would think this would be a great summer picnic food for friends and family to enjoy! Save this recipe or Pin It for later. 

    You will be seeing a lot of my new dishes served in acacia ware from Pacific Merchants Trading Company. Acaciaware is made from acacia wood which is a hard wood with a tight grain. Acaciaware is so easy to care! The serving bowls, plates, and trays are made of sustainable and natural acacia hardwood, also known as monkey pod in the Philippines. 

    Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. 



    Ingredients
    • 1 lb medium size shrimp, shelled and deveined
    • 1/2 cup white vinegar (preferably datu puti)
    • 1/4 cup kalamansi juice or lemon juice
    • 1 thumb size ginger, grated
    • 1 medium onion, chopped
    • 1 small red bell pepper, julienned (optional)
    • 5 pcs kamias, sliced or grated green mango
    • 1 jalapeno chili pepper
    • 1/2 tsp red chili flakes
    • 1 stalk green onion, chopped
    • salt and ground black pepper to taste


    Instructions
    1. In a bowl, add shrimp and vinegar. Stir gently and let it sit in the refrigerator for at least an hour. 
    2. In a separate bowl, combine kalamansi juice, salt and ground pepper to taste. Stir to combine.
    3. Add ginger, onion, bell peppers, kamias, chili pepper, chili flakes and green onions to the kalamansi mixture. Mix gently and set aside. 
    4. Strain the excess vinegar from the shrimp.
    5. Add the shrimp and kamias to the vegetable mixture and mix gently. 



    RELATED
    (click on name link below the picture to see complete recipe)










    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Ensaladang Talong is a Filipino vegetable salad made with grilled eggplant, tomato and onions. It is a simple eggplant Filipino salad great as a side dish for grilled or fried fish or meat dishes. This Ensaladang Talong is simple to make and very refreshing. 

    Another popular dish Filipinos loves to eat as an appetizer or "pangpagana". The richness of roasted eggplant with a hint of sweetness from onion and tomato plus the saltiness of the salted egg is what you can call a perfect combination.


    This Ensaladang Talong is good when served with fried or grilled fish, chicken or meat. The eggplant can either be boiled or grilled and mixed with chopped tomatoes and onions. 

    With this special ensaladang talong recipe, I added salted egg or itlog na maalat, green onions and cilantro and it tasted so delicious. How I wish I made four eggplant instead of just two.

    Ensaladang Talong at Lechon Kawali

    Give this recipe a try and share with family and friends. Let me know how you like it. Make it or save this recipe. Pin It for later use. Skip the salted eggs if you want it healthier. 

    Don't forget to check related Filipino recipes below. Click on the name link below the picture to see complete recipe.



    Ingredients
    • 2 medium size eggplant
    • 1 small onion, cubed
    • 1 large tomato, cubed
    • 2 stalk green onion, chopped 
    • 2 tbsp chopped cilantro
    • 1 salted egg, cut into cubes
    • 2 tbsp calamansi juice
    • salt and ground pepper to taste


    Instructions
    1. Wash eggplant and pat dry. Grill or cook directly on stove top until the skin breaks and the inside is cooked. 
    2. Peel off the burnt skin and mash lightly using a fork. Arrange in a serving plate. 
    3. In a bowl, combine calamansi juice, salt and ground pepper to taste. 
    4. Add onion, tomato, green onion, cilantro and salted egg to the calamansi mixture. Toss to mix the ingredients. Top with sauteed bagoong (optional)
    5. Top grilled eggplant with tomato-calamansi mixture and serve as a side dish for grilled or fried fish or meat dishes and steamed white rice. Enjoy! 


    RELATED
    (click on name link below the picture to see complete recipe)

    Papaya with Ampalaya Achara

    Labanos Achara



    Papaya Achara

    Inihaw na Liempo




    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Ginataang Sitaw with Hipon is a popular Filipino dish. The sitaw or long beans and shrimp is cooked in coconut milk and other delicious ingredients. Ginataan refers to any Filipino dish cooked in coconut milk. Ginataang Sitaw with Hipon is a stew-like dish cooked in coconut milk commonly served with steamed rice. 


    This Ginataang Sitaw with Hipon is very easy to make and done in less than 30 minutes. You can also add kalabasa or yellow squash to this recipe or just kalabasa and shrimp. It is so easy to make, delicious and it fits perfect the Filipino saying "sauce palang ulam na!'

    Ginataang Sitaw with Hipon
    Give this ginataang sitaw with hipon recipe a try and let me know how you like it. Make some today and share with family and friends. Add kalabasa if you like. Save this recipe or Pin It for later. Don't forget to check related recipes below.



    Ingredients
    • 3 tbsp cooking oil
    • 4 cloves garlic, chopped
    • 1 thumb size ginger, minced
    • 1 small onion, sliced
    • 1 chili (I used jalapeno) pepper, sliced
    • 1 lb shrimp, deveined
    • 2 lbs sitaw (string or long beans) cut into 3"
    • 1 can 13.5 oz coconut milk
    • 1 tsp sauteed bagoong diluted in 2 tbsp water
    • 2 tbsp fish sauce
    • salt to taste


    Instructions
    1. In a wok, heat and add cooking oil. Add ginger, garlic and onion. Cook for a minute until fragrant. Add chili pepper and stir. Cook for a minute. 
    2. Add shrimp and cook for about 3 minutes until color turns to pink. 
    3. Stir in sitaw or long beans and continue cooking for about 3 minutes stirring occasionally. 
    4. Pour in the coconut milk and stir. Simmer for 2 minutes. 
    5. Add bagoong or shrimp paste diluted in water and stir to combine. 
    6. Cover wok and simmer for about 5 minutes. 
    7. Add fish sauce and stir gently. Taste to see if salt is needed. 
    8. Cover wok and simmer until sitaw is cooked and sauce becomes a little thick. 
    9. Turn off the heat and transfer in a serving dish. Serve with steamed rice. Enjoy! 


    RELATED
    (click on name link below the picture to see complete recipe)

    Ginataang Langka at Hipon

    Ginataang Kalabasa at Hipon



    Ginataang Kalabasa, Sitaw at Hipon

    Ginataang Kalabasa with Hipon at Malunggay



    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Bell Pepper Relleno also known as Rellenong Bell Pepper or Stuffed Bell Pepper is so delicious and a healthy Filipino dish. This rellenong bell pepper reminds me of my late mother in law, how I wish I got her recipe but my husband who is a fan of this dish said, I make it just as good as his mom or he just don't have a choice. My husbands favorite and now became mine too!



    Filipinos have varieties of Relleno such as Rellenong BangusRellenong Talong and Rellenong Chicken. The common filling is a mix of ground meat and vegetables. Bell Pepper Relleno is not as popular as Rellenong Bangus but if you like bell peppers then this simple recipe is a must try. You can either bake it or fry but I prefer baking and easier. I personally love the sweetness of the red bell peppers but you can use whatever your prefer most.


    This stuffed bell pepper recipe is amazing! You can use ground beef or pork instead of chicken but using ground chicken makes this dish healthier and I can't taste the difference. Make sure you get bell peppers that are even on the bottom so they don't fall over. Bake it from 25-30 minutes depending on how soft you like it.

    Try this now! Make it and share with family and friends. Let me know what you think of this delicious bell pepper recipe. Save this Bell Pepper Relleno recipe or Pin It for later. Enjoy a delicious homemade Rellenong Bell Pepper. Don't be afraid to change the vegetables ingredients a little as they are very adaptable.



    Ingredients
    • 3 large red bell peppers
    • 3 tbsp canola oil
    • 5 cloves garlic, minced
    • 1 small onion, chopped
    • 1/2 lb ground chicken breast (or any ground meat)
    • 2 tbsp raisins 
    • 1 small potato, chopped
    • 1 small carrot, chopped
    • 3 tbsp chopped red bell pepper
    • 3 tbsp chopped green bell pepper 
    • salt and ground pepper to taste
    • 1 tsp sesame oil
    • 2 eggs
    • 1 tbsp cornstarch
    • cooking oil spray 


    Instructions
    1. Cut the tops of the bell peppers. Scoop out the seeds and membranes. Wash well and pat dry. 
    2. In a wide pan, heat and add cooking oil. Add onion and garlic. Saute for a minute over medium heat until fragrant. 
    3. Add ground chicken and cook until light brown for about 5 minutes. 
    4. Add raisins, carrots and potatoes. Stir and cook for 3-5 minutes or until vegetables are fully cooked. 
    5. Add bell peppers and season with salt and ground pepper to taste. Cook for a minute and turn off the heat. Drizzle with sesame oil and transfer the mixture in a bowl. Allow to cool completely. 
    6. Pre-heat oven to 375 and spray or brush baking pan with oil. 
    7. Beat egg and pour in the meat/vegetables mixture. Add cornstarch and stir well to combine. 
    8. Fill each pepper with the meat/vegetables mixture. Top with grated cheese if you want. 
    9. Place peppers upright in the baking pan and spray or brush with more oil. Bake for 25-30 minutes depending on how soft you like it. 
    10. Transfer in a serving plate and serve warm. Enjoy! 


    RELATED
    (click on name link below the picture to see complete recipe)

    Rellenong Bangus

    Rellenong Talong



    Chicken Embutido

    Pork Embutido


    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Ampalaya with Chicken is a quick and easy dish that is not only nutritious but also delicious. The hoisin sauce compliments the bitter melon and chicken. You can use oyster sauce and sugar if hoisin sauce is not available. This dish can be made with beef or pork instead of chicken but the cooking time will be longer. This Ampalaya with Chicken is so simple and easy to make, ready in less than 30 minutes. This dish is very tasty with a little bitterness.



    Ampalaya also known as Bitter-melon is very high in nutrients and one of my favorite vegetables.
    Avoid stirring the vegetables when cooking as it squeezes more of the bitter flavor of the ampalaya. You can rub the pieces of ampalaya with rock salt and do a quick rinse in running water to make it a less bitter or just slice it thin.


    If you like ampalaya dishes, then this simple recipe is a must try! Make it and share with family and friends. You will be surprised, kids might like it too. Save this recipe or Pin It for later. Also, don't forget related Ampalaya recipes below. Click on the name link below the picture to see complete recipe.



    Ingredients
    • 2 tbsp cooking oil
    • 1 small onion
    • 3 cloves garlic, minced
    • 1 tsp minced ginger
    • 1/2 lb boneless chicken, sliced into thin strips
    • 1 tbsp hoisin sauce (or 1 tbsp oyster sauce + 1/2 tsp sugar
    • 1 tbsp soy sauce 
    • 1 small red bell pepper, julienned
    • 1/2 cup water
    • salt and ground pepper to taste
    • 2 large ampalaya, seeded and sliced into 1/2 inch thin
    • 1 tsp cornstarch diluted in 2 tbsp water
    • 1 tsp sesame oil


    Instructions
    1. In a wide pan, heat and add cooking oil. Add onion, garlic and ginger. Saute for a minute until aromatic. 
    2. Add chicken pieces and stir. Cook for 5 minutes over medium-low heat or until chicken turns light brown and fully cooked. 
    3. Season chicken with hoisin sauce and soy sauce. Stir and cook for 2 minutes. 
    4. Add bell peppers and stir. Cook for a minute. 
    5. Pour-in water and bring into a quick boil. Add salt and ground pepper to taste. 
    6. Add ampalaya (do not stir or cover the pan), Allow ampalaya to cook for about 3-5 minutes or until tender yet crisp. 
    7. Pour-in cornstarch diluted in water and gently stir. Cook for a minute and turn off the heat. 
    8. Pour-in sesame and do a quick stir. 
    9. Transfer in a serving plate and serve hot with steamed white or brown rice. Enjoy! 


    RELATED
    (click on name link below the picture to see complete recipe)

    Ginisang Ampalaya with Shrimp and Egg

    Ginisang Monggo with Ampalaya, Pork and Chicharon



    Chicken Ampalaya with Oyster Sauce

    Paksiw na Bangus with Ampalaya


    Read Full Article

    Read for later

    Articles marked as Favorite are saved for later viewing.
    close
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 

    Separate tags by commas
    To access this feature, please upgrade your account.
    Start your free month
    Free Preview