tag:blogger.com,1999:blog-4665146273149472632011-05-20T08:50:00.156-07:00Manaoag PortalYolinoreply@blogger.comBlogger31100tag:blogger.com,1999:blog-466514627314947263.post-71073016476770250062007-12-29T22:47:00.001-08:002007-12-29T22:47:44.705-08:001 medium onion, coarsely chopped<br />1 lb of pork, thinly sliced<br />200 gms of kidney, thinly sliced<br />200 gms of liver, thinly sliced<br />200 gms of lungs<br />1 large potato, julienned<br />1/2 red pepper, julienned<br />1 small carrots, julienned<br />1/4 cup green peas<br />1/4 cup raisins or dried cranberries<br />5 tbsp of vinegar<br />soy sauce and salt to taste<br /><br />Saute onion in a saucepan until onion becomes translucent. Add pork and simmer for about 10 minutes on medium heat. Add potato. Cook for another 2 minutes. Add carrots, pepper and raisins<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/466514627314947263-7107301647677025006?l=manaoagportalrecipe2.blogspot.com' alt='' /></div>Yolinoreply@blogger.com0tag:blogger.com,1999:blog-466514627314947263.post-74866207588434102232007-12-29T22:45:00.000-08:002007-12-29T22:46:52.799-08:00You'll need:<br /><br /> * a large chunk of ginger, pounded finely<br /> * 3 cloves of garlic, bruised lightly<br /> * 1 pc finger chili<br /> * 3 slices, about 350 grams of milkfish<br /> * 1 small eggplant, quartered then cut at 2" length<br /> * 1 tsp of whole peppercorns<br /> * 1-1/2 tsp of rock salt<br /> * 1/3 cup native white vinegar<br /> * 2/3 cup water<br /><br /><br /><br />Here's how:<br />Place at the bottom of a porcelain or stainless casserole 2/3 of the ginger, garlic and chili. Add the milkfish, eggplant, whole peppercorns, salt and the rest of the ginger.<br /><br />Pour the vinegar and water. Do not mix. Cover. Place over medium fire, bring to boil. Swirl the casserole a little to mix the ingredients.<br /><br />Reduce fire to low, then, simmer for 8 minutes.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/466514627314947263-7486620758843410223?l=manaoagportalrecipe2.blogspot.com' alt='' /></div>Yolinoreply@blogger.com0tag:blogger.com,1999:blog-466514627314947263.post-29044533025208433592007-12-29T16:44:00.000-08:002007-12-29T23:26:13.518-08:003 oz. bitter melon (seeds removed and cut into 1/2-inch by 2-inch strips, then salted, set aside for 20 minutes, and rinsed)<br />1 lb. long eggplants, cut into 2-inch sections<br />salt<br />10 whole okra, trimmed<br />5 oz. long beans, trimmed, cut into 3-inch lengths<br />5 quarter-sized pieces ginger<br />3 cloves garlic, slivered<br />1 med. onion, chopped<br />1 1/2 lbs. ripe tomatoes, chopped<br />4 tsp. Japanese soy sauce<br />1 1/2 cups fresh or frozen Lima beans<br /><br /><ul><li>Brown the ginger, garlic, and onion. </li><li>Add the tomatoes and cook for a few minutes. </li><li>Add two cups of water and the remaining ingredients. </li><li>Simmer vigorously for 20 minutes, stirring often. </li><li>It's done when the liquid is thick and the vegetables are tender. </li><li>Add salt if necessary, remove the ginger, and serve. </li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/466514627314947263-2904453302520843359?l=manaoagportalrecipe2.blogspot.com' alt='' /></div>Yolinoreply@blogger.com0