The Shy Home Chef » tomato

Ginisang Sayote

Shy Home Chef — Mon, 21 Jan 2013 20:24:02 +0000

Ingredient
2	pieces	medium chayote, peeled, seed removed, and sliced
4	cloves	garlic, minced
1	piece	medium sized onion, sliced
1	piece	medium sized tomatoes, chopped
1/4	pound	ground pork or pork belly chop into small pieces
2	tablespoon	cooking oil
1	teaspoon	salt
1/2	teaspoon	ground black pepper

Procedure

Heat the cooking oil in a pan. Sauté the garlic, onion, and tomato
When the tomato becomes soft, add the ground pork and then cook for 8 minutes.
Put-in the chayote, stir. Cover bring to boil and simmer for 7 to 10 minutes.
Add salt and ground black pepper. Stir.
Serve with hot rice.

Basic Tomato Sauce

Shy Home Chef — Sun, 20 Jan 2013 23:46:19 +0000

Ingredient
1/4	cup	extra-virgin olive oil
1	piece	medium size onion, 1/4-inch dice
4	cloves	cloves, peeled and thinly sliced
3	tablespoon	chopped fresh thyme leaves, or 1 tablespoon dried
1/2	piece	medium carrot, finely grated
2	cans	(28-oz) cans peeled whole tomatoes, crushed by hand & juices reserved
		Salt
		Spaghetti, cooked al dente
		Whole basil leaves, for garnish
		Grated Parmesan, (optional)

Procedure

In a saucepan, heat the olive oil over medium heat.
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until thick.
Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.

Pork Dinuguan

Shy Home Chef — Fri, 18 Jan 2013 03:30:34 +0000

Ingredient
1	pound	pork belly
2	cup	pork’s blood
4	clove	garlic; minced
1	tablespoon	ginger, sliced
1	piece	small onion; chopped
1	Piece	tomato; chopped
3	piece	Siling Mahaba (Finger Peppers)
5	tablespoon	vinegar
3	cup	cold water
1	tablespoon	Salt or fish sauce (patis) to taste
Procedure

In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
Add 2 cup of water and vinegar bring to boil until meat is tender.
Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

Ginisang Munggo

Shy Home Chef — Wed, 16 Jan 2013 02:43:43 +0000

Ingredient
1/2	pound	Pork belly (or pork ribs) cut in small pieces
1	cup	Munggo or Mung bean
3	cloves	garlic
1	piece	medium sized Ampalaya (bitter melon), sliced thinly
1	cup	Spinach
2	pieces	medium sized tomatoes, chopped
1	piece	medium sized onion, chopped
3	tablespoon	fish sauce
8	cup	water
1	piece	Chicken bouillon (to add more flavor, optional)
1/2	tablespoon	ground black pepper
		cooking oil
		salt to taste

Procedure:

While you are preparing for cooking/ ingredients, soak munggo with water for about few minutes remove from water when it is ready to use, this will soften the munggo and will save time in boiling it for hours.
In casserole heat oil over medium heat saute garlic, onion and tomato till fragrant, add the pork and sear till no more pink color. Then add munggo,water,fish sauce and pepper, boil it till munggo is soft/cook. Add bitter melon simmer for 10 minutes. Add more water if needed.
Finally add spinach cover and simmer for 2-3 minutes. Taste it and add salt and pepper if needed. Turn the heat off and it ready to serve.

You can also add other vegetables, chicharon or replace pork with shrimp, chicken or smoked fish if you prefer.

Sinigang na Baboy

Shy Home Chef — Tue, 15 Jan 2013 14:07:34 +0000

Ingredient
2	pound	pork belly, cut in pieces
3	tablespoon	oil
3	cloves	garlic chopped
1	medium	onion sliced thinly
2	pcs	tomatoes chopped
1	cup	radish Chopped
1/2	cup	Tamarind fruit, or 3-4 tablespoon tamarind mix
2	cup	Kangkong leaves (Water Spinach)
2	pcs	Siling Mahaba (Finger Peppers)
1	pc	Eggplant cut diagonally
1	cup	Sitaw cut in 2 in. length (String Beans)
8	cup	water
1/4	cup	Patis (fish sauce)

Procedure
1	Wash pork with hot water, set aside. This is to prevent scum on soup.
2	Heat oil in a casserole over medium heat sauté garlic, onion and tomato. Press tomato to turn it little saucy
3	Add pork sauté it till no more pink color, put in fish sauce and water let it boil for 10 minutes.
4	Then add tamarind mix (or tamarind fruit) and radish let it simmer for another 10 minutes. (if using tamarind fruit boil it till soft, remove from casserole and place in strainer, remove skin and seed, use a cup of water to extract the juice out of tamarind, put the squeezed juice of tamarind back to the casserole and continue with the rest of procedure.
	Add eggplant simmer for 10 minutes then add string beans and finger pepper simmer for 5 mins
5	Finally add the water spinach and add salt if needed. Let it cook for three more minutes (add salt and pepper if needed) and it’s ready.

Oxtail Ragu

Shy Home Chef — Tue, 15 Jan 2013 13:59:35 +0000

Ingredient
3	pounds	Oxtail (Cut into 2″ Thick Pieces)
		Flour (For Dredging)
4	tablespoons	olive oil
1	cup	onion
1	cups	Chicken stock
2	cups	red wine
1	cup	tomato sauce
1	cup	chopped tomato
1	tablespoons	fresh thyme leaves
	dash	salt and pepper

Procedure
1	Trim the excess fat from the oxtails and season liberally with salt and pepper.
2	In a 6 to 8-quart, heavy-bottomed casserole, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, This should take 8 – 10 minutes. Removed the browned oxtails to a plate and set aside.
3	Add the onions to the same pan and stirring constantly with a wooden spoon, cook them until lightly browned. Add the wine, stock, tomato sauce, chopped tomato and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook for 1 ½ – 2 hours, or until the meat is falling off the bone.
4	Carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
5	Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
6	Pour over pasta.