Laing

INGREDIENTS:

Gabi leaves

Garlic

Onion

Ginger

Pork, cut into small cubes

Shrimps, shelled but leaving the last tail segment intact

Bagoong alamang

Siling labuyo

Salt and vetsin to taste

PROCEDURE:

Mix together all ingredients  except gabi leaves and seasoning, in a wok, then bring to a boil. Then add gabi leaves. Simmer until cooked. Season with salt and vetsin to taste.  

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Ham And Vegetable Platter Asian Style

INGREDIENTS

2 bundles pechay (bok choy)

1 (200g) can straw mushroom

2 bundles fresh asparagus

200 grams ham, cubed

Cooking oil

Sesame seeds

Sauce:

1 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon sesame oil

PROCEDURE

Steam or blanch vegetables until crisp-tender.

Saute ham and straw mushroom in oil. Arrange on serving platter together with vegetables and set aside.

Prepare sauce: Combine all ingredients, except sesame oil, in saucepan. Cook over moderate heat until slightly thick. Remove from heat and stir in sesame oil. Mix well and pour some of the sauce on ham and vegetables. Serve remaining sauce on the side. Sprinkle with sesame seeds.

Bamboo Shoot Yum

INGREDIENTS

1/2 bottle bamboo shoots, shredded

2 pieces green onion, sliced

1 teaspoon fish sauce

1 teaspoon ground dried chili pepper

1/2 piece lime, juiced

2 tablespoons toasted rice

PROCEDURE

Boil shredded bamboo shoots in water or its juice. Remove from heat.

Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on serving plate. Sprinkle remaining toasted rice. Add more chili pepper, if desired. Serve with sticky rice.

Eggplant And Rice Scallop

INGREDIENTS

Fried eggplant slices to make 2 layers

1-1/2 cup cooked rice

1 cup finely cut leftover meat

1 egg

1 cup water

Salt to taste

PROCEDURE

In casserole, place a layer of fired eggplant slices. Spread cooked rice over evenly, then meat, and top with remaining fried eggplant slices. Beat egg, add a little water and pour over the top. Add remaining water around the sides. Season with salt. Bake for 30 minutes at 350F oven. Serve hot.