Water Spinach Cooked in Vinegar, Soy Sauce and Garlic

INGREDIENTS

• 1 bunch Kangkong leaves, stalks cut in 2" length and leaves separated
• 1/2 pound Pork Loin, pre-boiled and cubed
• 1/2 can Canned Broth, Pork, Chicken or Vegetable
• 4 cloves Garlic, minced
• 1 medium Onion, chopped
• 1/4 cup Soy Sauce
• 1/4 cup Vinegar
• 1/4 teaspoon Ground Black Pepper
• 2 teaspoon Cornstarch or Tapioca Starch, dissolved in 1 tablespoon water
• Cooking Oil for sauteing

PREPARATION TIME : 5 minutes

COOKING TIME : 15 minutes

1. Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

2. Add the soy sauce and vinegar and bring to a boil. Do not stir.

3. Add in the the Kangkong stalks and let it cook for a minute, then mix in the leaves.

4. Thicken the sauce with the starch dissolved in water and bring to a boil.

5. Serve with rice.

Kare-Kare Recipe

Ingredients Ingredients


1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
METHOD 1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.