Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
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Ginisang Baguio Beans
Basic Ingredients
1/2 kilo Baguio beans (green beans), sliced diagonally
1/4 kilo Lean ground beef or pork
1/4 tsp. ground black pepper
1 medium Red Bell pepper, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 medium tomato, diced
2 tbsp. Patis (fish sauce)
Salt to taste
3 tablespoons Canola cooking oil
Cooking Methods
Pour the oil in a saucepan then apply heat.
Add the garlic and onion then saute for 2 minutes and add the tomato, continue cooking for another 2 minutes.
When the tomato is already soft, add the ground pork or beef and continue to saute until the meat turns light brown.
Add the Baguio Beans (green Beans), ground black pepper and Patis (fish sauce), stir well, continue to saute for 3 minutes.
Add the sliced carrots and bell pepper then toss and continue to saute for 3 minutes.
Transfer to a serving plate. Serve.
Filipino Chicken Curry
Basic Ingredients
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
Cooking Methods
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.
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