kare kare

Ingredients:
300g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay
Procedures:
Sprinkle the ginger juice into fish , add 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.
Sauté the garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.
Add the remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.
source: kitchenomics
Twisted Chicken Pandan Recipe
Ingredients:
chicken breast
soy sauce
tapioca flour
sesame oil
black pepper
roasted sesame seeds
oil (for frying)
pandan leaves
fresh buko
Procedures:
Mix the chicken with soy sauce, tapioca flour, sesame oil, black pepper and roasted sesame seeds.
Wrap the chicken breast fillets in pandan leaves.
Fry.
Top with fresh buko strips before serving for a twist.
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