Chop Suey with Tenderloin

Chop Suey with Tenderloin

This is Chop Suey with Tenderloin. Chop Suey is a mixture of several different vegetables in a thick, clear sauce that
sometimes also includes a meat, although not always. In this version we included pork tenderloin in combination with a
variety of vegetables. The result is a very light, savory dish that is rich in flavor, but not in fat. This can be eaten with
or without rice. Enjoy this recipe from us at Filipino Chow.

Ingredients

 1 cup of chicken loin, cut into strips

 4 cloves of garlic, peeled then minced
 1 medium-sized onion, chopped
 2 tablespoons of cooking oil
 2 pieces of chayote, peeled and cut into strips
 1 cup of snow peas, ends trimmed
 1 cup of carrots, julienned
 1
⁄2 napa cabbage, cut into 1⁄4 inch thick
 1 small green bell pepper, cut into strips
 1 small red bell pepper, cut into strips
 15 ounce can of baby corn
 8 ounce can of mushroom
 8 ounce can of water chestnuts
 2 tablespoons of fish sauce or soy sauce
 2-3 tablespoons of oyster sauce
 1 piece of pork bouillon cube
 1 cup of water
 12 quail eggs, hard boiled with shells removed (optional)
 1 tablespoon of cornstarch, dispersed in 1⁄2 cup of water
 1 teaspoon of salt
 1
⁄4 teaspoon of black pepper powder

Instructions

1. In a large pan over medium heat saute the pork, garlic, and onion in the cooking oil.
2. Cook for 2 minutes or until the pork is just partially cooked.
3. Add the chayote and carrots and saute until they are half cooked.
4. Add the baby corn, mushrooms, water chestnuts, red and green bell peppers and snow peas then saute for 3
minutes.
5. Add the oyster sauce.
6. Pour in the water and add the pork boullion cube together with the fish sauce or soy sauce.
7. Cover and simmer for 10-12 minutes while stirring occasionally.
8. Add the napa cabbage then stir it together with other ingredients for 2 minutes.
9. Stir in the pre-cooked quail eggs.
10. Thicken the sauce with the cornstarch dispersed in water mixture.
11. Season with salt and pepper.
12. Serve hot with rice or alone.
Ginisang Munggo

Ginisang Munggo

This is Ginisang Munggo . Ginisang Munggo or Monggo are sauteed mung beans. This is a favorite food among
Filipinos. You can use different types of meat with this recipe. Enjoy this recipe from us at Filipino Chow.

Ingredients

 1 1⁄2 cups Mung beans (Munggo)

 1
⁄2 pound of pork, thinly sliced
 2 to 3 cloves garlic, peeled and minced
 1 medium-sized onion, peeled and chopped
 1 medium-sized tomato, chopped
 2 cups of fresh spinach
 6 cups of water
 2 tablespoons of fish sauce
 1 teaspoon of salt and more to taste
 1 tablespoon of vegetable oil

Instructions

1. Combine the dried mung beans, water and 1 teaspoon salt in a pot then bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer the soup while covered until the beans becomes soft (about 35 to 50
minutes).
3. While it boils, occasionally skim the froth and beans that accumulate on top of the liquid.
4. In another pot, heat the cooking oil over medium-high heat.
5. Saute the garlic followed by onions until they become tender and aromatic.
6. Add the tomatoes and cook for another 2 minutes.
7. Next add the pork and cook for 5 minutes.
8. Add fish sauce to taste.
9. Saute for 10 minutes or until the meat is tender.
10. Pour in cooked mung bean mixture, including the liquid it was cooked with.
11. Stir this until it is well blended, then let it simmer for 10 minutes.
12. Season with additional salt to taste if desired.
13. Add the spinach then turn off heat and cover pot for about 2 minutes or until spinach are wilted.
14. Serve hot and enjoy!

Tips: You may add water if desired to help make the meat tender but make sure to also add more time to
simmer.
Spinach Laing

Spinach laing

This is Spinach Laing. Laing is a Filipino dish native to Bicol. In this recipe, we substituted the gabi leaves with
spinach. Laing is a dish from the Bicol region and is made up of dried gabi leaves (taro leaves), plenty of ginger and
then cooked in coconut milk and generously sprinkled with hot chili peppers. Enjoy this recipe from us at Filipino
Chow.

Ingredients

 16 ounces of spinach, shredded

 1
⁄2 pound of pork, diced or thinly sliced
 1 – 1 1⁄2 cups of coconut milk
 1 piece of onion, minced
 1 tablespoon of minced garlic
 1 piece of ginger, sliced thinly
 2-3 tablespoons of Bagoong (Shrimp Paste)
 2 pieces of red chili peppers, chopped
 cooking oil

Instructions

1. Heat a wok over high heat then add some cooking oil.
2. Add the garlic followed by onions and cook for a minute or two.
3. Now add the ginger and saute until fragrant.
4. Then add the pork to the wok and cook over medium heat for about 5 minutes.
5. Add the shrimp paste and chillies then stir to blend the ingredients together.
6. Stir in 1 cup of coconut milk then bring to a boil.
7. Add the spinach then stir to mix it all together.
8. Cover and simmer over low heat for 20 minutes or until liquid is almost gone and the spinach has wilted. Stir
occasionally.
9. Remove from the heating element and transfer to a serving dish.
10. Serve hot with steamed rice.

Tips: You can add the other 1⁄2 cup of coconut milk if you want more sauce.
Spinach & Mushroom Omelette with Hollandaise Sauce
Posted June 18, 2017 | By Pandora Dawn

Spinach & Mushroom Omelette with Hollandaise Sauce

This is Spinach & Mushroom Omelette with Hollandaise Sauce. Spinach & Mushroom Omelette is a healthy breakfast
and favorite to those who love spinach, mushrooms and tomatoes. This omelette is then topped with rich home-made
hollandaise sauce. Enjoy this recipe from us at Filipino Chow.

Ingredients

Omelette

 2 eggs (or egg whites from the hollandaise sauce)

 1 cup of baby spinach, cleaned
 5 pieces of baby portabella mushrooms, sliced
 1
⁄2 cup of swiss cheese, shredded
 1 small tomato, seeds removed then diced
 Cooking oil
 Salt and pepper to taste

Hollandaise Sauce

 4 egg yolks
 1
⁄2 cup of butter, melted
 1 teaspoon of water
 2 teaspoons of lemon juice
 Pinch of sugar
 Pinch of cayenne pepper
 Pinch of salt

Instructions

Hollandaise Sauce

1. Fill a saucepan a little less than halfway with water then place it over over medium heat.
2. Bring the water to a simmer then once it’s simmering, reduce the heat to low.
3. Combine 1 teaspon of water and the sugar with the egg yolks in a medium-size metal mixing bowl.
4. Vigorously stir the mixture with a whisk for about 1 to 2 minutes, or until the mixture has a lighter color and
more airy texture.
5. Place the bowl on top of the saucepan, over the simmering water, but be sure that the mixing bowl is not
touching the simmering water.
6. Continue to stir the mixure with the whisk while it sits over the simmering water.
7. While stirring the mixture, slowly pour the melted butter into mixture.
8. Continue stir the mixture over the sauce begins to thicken, which usually takes between 3 to 5 minutes.
9. Once the sauce begins to thicken, remove the mixing bowl from over the saucepan.
10. Add the lemon juice, salt, and cayenne pepper to the sauce and mix with the whisk for about 30 seconds until it
is well blended.
 11. Cover the mixing bowl and set the sauce aside until your omelette is prepared.
12. Before using the sauce, reheat it briefly over the simmering water while stirring again.

Omelette

1. Break 2 eggs into medium-sized mixing bowl or add the egg whites to the mixing bowl.
2. Add salt and pepper to the eggs then beat the eggs with a whisk for about 30 seconds or until the eggs are well
blended.
3. Add 1 tablespoon of cooking oil to a medium-sized pan over medium heat.
4. When the oil is hot, add the mushroom.
5. Saute the mushrooms for about 2 minutes or until they begin to become tender.
6. Next add the spinach to the pan and season with salt and pepper to taste.
7. Stir the mixture for 1 to 2 minutes as it cooks.
8. Transfer this mixture to a plate and set it aside.
9. Add 2 tablespoons of cooking oil to a medium-sized pan over medium heat.
10. Pour the eggs into the pan, but do not stir them.
11. Shake the pan back and forth a little bit to get the egg to spread out into a circular shape, if needed.
12. When the eggs are halfway cooked, add the mushrooms, cheese and spinach on top of half the egg.
13. Fold the other half of the egg over on top of the spinach and mushroom using a spatula.
14. Let this cook for about 1 minute.
15. Then carefully flip the omelette over by turning it over the folded edge.
16. Let it cook for another minute.
17. Gently slide the omelet onto a serving plate.
18. Pour the prepared hollandaise sauce on top of the omelette.
19. Top this with the chopped tomatoes and the leftover mushrooms and spinach if you have some left.
20. Serve and enjoy.

Tips: Another way of preparing the spinach before you add it to the omelette is to blanch it. Also before you add the
egg to the pan to prepare the omelette, make sure you clean the pan if you use the same pan that you prepared the
mushrooms and spinach with.
Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry

This is Shrimp and Vegetable Stir Fry. A good stir fry involves a lot of stirring and high heat. That’s really why it’s
called a stir fry. So just keep stirring. The rest takes care of itself. For this stir fry we use fresh shrimp and a mix of
vegetables. Enjoy this recipe from us at Filipino Chow.

Ingredients

 1 pound of medium-sized shrimp, shelled and deveined

 1 medium-sized red bell pepper
 1 medium-sized green bell pepper
 1 medium-sized onion, sliced
 8 ounces of shiitake mushrooms
 5-10 pieces of baby corn
 3 cloves of garlic, peeled then minced
 1
⁄2 cup of shrimp broth
 1 tablespoon of soy sauce
 1 tablespoon of cornstarch
 1 tablespoon of oyster sauce
 pinch of salt
 pinch of black pepper powder
 pinch of sugar
 garlic, minced
 dash of sesame oil
 cooking oil

Instructions

1. Combine the shrimp broth, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a bowl.
2. Stir the mixture together until it is well blended then set it aside.
3. In a large pan or wok, heat the cooking oil over medium-high heat.
4. When the pan is hot, carefully add the shrimp to the pan and immediately begin to toss and stir it.
5. Cook the shrimp briefly until the outside begins to turn to a pink color.
6. Transfer the cooked shrimp to a plate and set aside.
7. Add 2 tablespoons of oil to the same pan.
8. Add the carrots to the pan then sauté for a few minutes.
9. Then add the garlic and onion to the pan and stir to mix everything together.
10. Sauté for a couple minutes until the onions have softened.
11. Add the mushrooms and baby corn then continue to sauté.
12. Now add the red and green bell peppers and stir to blend.
13. Continue to stir and toss the mixture for a few more minutes.
14. Add the shrimp we have set aside earlier and mix with the rest of the ingredients.
15. Pour the liquid mixture into the pan then stir to mix it all together.
16. Simmer for a few minutes until the sauce thickens.
17. Add salt and pepper to taste.
18. Remove the pan from the heating element and transfer the stir fry to a serving dish.
19. Serve hot over steamed rice.
Ginataang Langka (Jackfruit in Coconut Milk)

Ginataang Langka (Jackfruit in Coconut Milk)

This is Ginataang Langka (Jackfruit in Coconut Milk). This is a vegetable dish made mainly with Langka (Jackfruit)
and few other ingredients. This dish can be cooked without any meat if you are vegetarian. Enjoy this recipe from us at
Filipino Chow.

Ingredients

 1 pound of unripe langka, seeded and sliced

 1
⁄2 pound of shrimp
 1 onion, diced
 4 cloves of garlic, crushed then peeled
 1 thumb-sized ginger, sliced then crushed
 3 cups of coconut milk
 2 tablespoons of bagoong alamang (shrimp paste), optional
 2 pieces of green or red chili peppers
 1
⁄2 cup of water
 salt to taste

Instructions

1. Heat a little cooking oil in a pan over medium heat.

2. Sauté the garlic until it turns golden brown then add the ginger, followed by onion.
3. Add the coconut milk and bring to a boil while continuously stirring.
4. Now add the bagoong alamang, chillies and jackfruit.
5. Pour in water and continue to stir.
6. When the jackfruit is tender, add the shrimp.
7. Cook for about 10 minutes or until the shrimp is fully cooked.
8. Serve with steamed white rice.
9. Enjoy!

Tips: You can substitute the shrimp with blue crabs or fried dilis if you want to try something different.
Pinakbet
Posted February 22, 2017 | By Pandora Dawn

Pinakbet

This is Pinakbet. Pinakbet or pakbet is an indigenous Filipino dish from the northern regions of the Philippines. The
flavors of the vegetables are accentuated with shrimp paste. Pinakbet is made from mixed vegetables simmered in fish
or shrimp sauce. Enjoy this recipe from us at Filipino Chow.

Ingredients

 1 pound of large, whole, head-on shrimp

 1 piece large talong (eggplant), sliced into 1-inch thick diagonal pieces
 1
⁄2 pound of okra, ends trimmed
 1 piece of large ampalaya (bitter melon), halved, deseeded and sliced into 1-inch thick diagonal pieces
 1
⁄2 pound of sitaw (string beans) stalks, ends trimmed and cut in 3 inches length
 1 pound of kalabasa (squash), peeled, deseeded and cut into chunks
 1 tablespoon of garlic, minced
 1 medium-sized onion, sliced
 1 piece of large-sized tomato, sliced
 3 tablespoons of oil
 3 tablespoons of bagoong alamang (shrimp paste)
 2 cups of water
 1 teaspoon of sugar
 Ground pepper

Instructions

1. Remove the shells from the shrimp, then devein them.

2. Now remove the heads from the shrimp and set them aside.
3. Put all the shrimp heads in a strainer then crush shrimp heads using a mallet.
4. Put 2 cups of water in a saucepan then bring it to a boil.
5. With the shrimp heads still in the strainer, steep them in the boiling water.
6. Boil the shrimp heads for about 2 minutes or until you have extracted all the juice from the shrimp heads.
7. Then remove the shrimp heads from the broth and discard them.
8. Take the broth off of the heating element then set the broth aside.
9. Heat a skillet with 1 tablespoon oil over medium-high heat.
10. Sauté the shrimps for 2 minutes or until they turn pink in color.
11. Transfer the cooked shrimps to a plate and set aside.
12. Using the same skillet, heat the remaining 2 tablespoons of oil.
13. Saute garlic followed by the onions.
14. Cook until onions are translucent.
15. Add the tomatoes and saute for about 2 minutes.
16. Add the shrimp broth you set aside earlier and bring to a boil.
17. Simmer for 5 minutes.
18. Add the squash and cook for 10 minutes or until texture is soft.
19. Now add the remaining vegetables and stir to mix the ingredients together.
20. Next add shrimp paste and mix again.
 21. Season with sugar and pepper as desired.
22. Simmer for about 10 minutes or until all the vegetables are cooked, but not overcooked.
23. Add more water if desired.
24. Now add the shrimps back to the pan and stir to mix it all together.
25. Transfer the pinakbet to a serving dish to cool.
26. Serve with steamed white rice and enjoy!

Tips: If you want a tender and earthy sweet taste of the squash cook the squash a little longer because the more
overcooked the squash is, the better your sauce will be. Since it is too soft, it will blend in with the sauce and that
makes the sauce tastes better. But do not overcook the rest of the vegetables. I also added fresh shrimp broth to the
sauce by crushing the shrimp heads and then steeping the heads in boiling water
Green Papaya as a Meat Tenderizer?
Posted January 26, 2017 | By Opaw Nako

Unripe Green Papaya

Unripe papaya, also known as green papaya, is a common fruit in southeast Asia. Both the ripe and unripe form of
papaya has a variety of culinary uses. Unripe papaya is probably most well known in Filipino cuisine for being the key
ingredient in the condiment called atchara, which uses pickled green papaya as the primary ingredient. But a lesser
known use for green papaya is as an alternative meat tenderizer.

Unripe papaya contains an enzyme called papain. Even the leaves of the papaya tree contains this enzyme. Papain
works as a meat tenderizer by breaking down the connective tissues of the meat that it comes into contact with. This
works on all types of meat such as chicken, beef, lamb, and pork. So how does it work? It’s actually quite simple to do
if you have a couple common kitchen utensils.

To prepare a meat tenderizer using green papaya, you first take a whole green papaya and peel the skin of the papaya
up to about 1⁄4 inch deep. You will know you have peeled deep enough when the white flesh of the papaya is exposed.
Cut the papaya in half then take a spoon and scoop out the premature seeds, if any are present. Now chop the papaya
into small cubes and mash it into a paste using a sturdy fork or spoon. A food processor would also work well. Now
add 1⁄4 teaspoon of salt for every 2 tablespoons of the papaya paste. Now your green papaya meat tenderizer is
prepared.

Use 2 tablespoons of the green papaya meat tenderizer paste for every pound of meat. Apply the paste to the surface of
the meat. Briefly massage the paste into the meat. You will need to activate the papain enzymes first before the meat
tenderizer will be effective. To activate the enzymes, heat the meat to at least 140 °F, but no higher than 160 °F. Once
the enzyme has been activated, proceed with your food preparation as planned.

This trick can come in handy in a pinch if you have an green papaya available and a tough cut of meat to cook. Just
remember that the enzyme in the papaya that works as the meat tenderizer needs to be activated before it will work. If
done correctly, this is an effective method for tenderizing meats. Enjoy.
Creamy Thick Carrot and Squash Soup

Creamy Thick Carrot and Squash Soup

Ingredients:

300 g squash, cut into cubes

200 g carrots, cut into cubes
1 L water
2 sage leaves
1 bay leaf
1 stalk of lemongrass, white end only, smashed
½ cup NESTLÉ® ALL PURPOSE CREAM 250ml
2 tbsp olive oil
¼ cup pumpkin seeds for garnish
Salt and pepper to taste
Croutons (optional)

Preparation:

1. In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.
2. Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and
simmer for 25 minutes or until vegetables are tender.
3. Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste
for seasoning.
4. Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with
pumpkin seeds and croutons.
Healthy Vegetable Soup Recipe
Ingredients

 1 cup chopped broccoli florets

 1 cup sliced yellow squash
 1 cup sliced zucchini
 1 medium red bell pepper, chopped
 1 cup green beans, sliced into 1 1/2 inches length
 1 medium yellow onion, sliced
 5 to 6 cups vegetable broth
 Salt and pepper to taste

Cooking Procedure

1. Pour vegetable broth in a large cooking pot. Let boil.

2. Add the onion, cook for a minute.
3. Put-in the broccoli, yellow squash, zucchini, green beans, and red bell pepper. Allow the liquid to re-boil and
then cook for 5 to 7 minutes. Note: do not overcook the veggies. You can turn-off the heat if you think that they
are already cooked.
4. Add salt and pepper to taste (if necessary)
5. Transfer in individual serving bowls.
6. Serve. Share and enjoy!
PROJECT IN