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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Binagoong Kangkong
Basic Ingredients
2 Bunches of water spinach (kangkong)
3 Cloves garlic
1 Teaspoon vinegar
1 Tablespoon shrimp paste
1/4 of pork belly
1 Teaspoon sugar
Cooking Methods
Put pork into a medium pan and add a little bit water to completely cover the fat.
Bring to boil over high heat, then lower to medium and literally boil the oil out of the fat, stirring occasionally.
When pork are golden brown, remove and set aside.
The same pan and pork oil, saute garlic, onion until wilt.
Add the shrimp paste and stir cooking for a few minutes.
Add pork, sugar and vinegar, don’t stir and let it sizzle for a few minutes.
Saute the Kangkong leaves for a few minute or until done.
Chicken Curry
Basic Ingredients
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
2 lbs chicken, cut into serving pieces
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
1 thumb ginger, cut into strips
1 cup water
1 big potato, chopped
1 tbsp garlic, minced
Cooking Methods
Pan-fry the potato and chicken and set aside
In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
Add the pan-fried chicken, fish sauce, and curry powder
Add water and stew until the chicken is tender
Put-in the red stripes bell pepper, celery, and pan fried-potato then stew for 5 minutes
Add the coconut milk and blend well. Simmer for 5 minutes
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