Champorado with Tuyo

Ginisang Mustasa

Oatmeal with Banana and Milk

Ensaladang Paho

Creamy Ham and Potato Soup

Yield: 6 servings

CREAMY HAM AND POTATO SOUP

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Instructions

Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot.

Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. 

Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Source

Pinaputok na Tilapia

PINAPUTOK NA TILAPIA

Ingredients:

Pla-pla (big tilapia)
Cubed tomatoes
Cooking oil for frying
Cubed onions
Cubed celery
Mayonnaise
Pepper to taste
Salt to taste
Sugar to taste
Aluminum Foil
Margarine

Cooking Procedure:

1. Combine the celery, tomato and onion in a bowl or plate. Sprinkle with salt, pepper and sugar.
2. Deep fry the tilapia. Be careful not to overcook it.
3. Spread some margarine onto the foil.
4. Put the mixture from #1 on the foil with margarine.
5. Get the fish and wrap tightly with the foil. Be sure there’s no opening.
6. Fry each side again for 5 minutes.
Source

Pechay Taiwan in Oyster Sauce

Pechay Taiwan in Oyster Sauce

Ingredients:

2 packs of taiwan pechay
6 cloves garlic, minced
2 tbsp soy sauce
2 tbsp palm or canola oil
1 tbsp of sesame oil
3 tbsp of oyster sauce
1/2 tsp cornstarch
3 tbsp water

Procedure:

1. Wash thoroughly and cut the pechay taiwan according to your preferred size. Blanch the pechay with a tsp of salt in boiling water. Run in cold water, drain and place in a plate.
2. In a wok or pan, heat the oil and sauté garlic until golden brown. Remove the garlic from the pan, set aside.
3. Mix together oyster sauce, water, soy sauce and cornstarch in a bowl. Place in the wok then boil until the sauce thickens.
4. Pour the sauce on top of taiwan pechay then drizzle with sesame oil.

5. Top with fried garlic.

We can also use spinach, kaylan, brocolli, kangkong, bok choy instead of pechay taiwan.

I really love any green, leafy vegetable mixed with oyster sauce and topped with a lot of fried minced garlic. I can eat a whole bunch!