"Pechay & Salmon Guisado"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves of finely minced garlic
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1 medium (35 grams) red ripe tomato, halved & sliced thinly
• 1 small can (7 oz/200 grams) pink salmon in water
• 1/4 tsp fine salt
• 1/4 tsp cracked peppercorns
• 325 grams Chinese white cabbage (pechay tagalog), sliced at 1/2" thick
• 1/2 tsp all-in-one seasoning
• 1/3 cup water

Procedure:

in a pan or wok, over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomato. Stir-fry and mash until limp. Put the pink salmon, reserve the water. Crumble lightly. Sprinkle salt and pepper. Saute for a minute.

Put the pechay tagalog, all-in-one seasoning, water and salmon water. Mix until blended. Cover. Cook for several minutes, until veggie is done but not overcook.

Serve with steamed rice and fried fish or fried meat.

"Ampalaya Con Sardinas"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 medium (35 grams) red onion, peeled & finely minced
• 2 medium (70 Grams) red ripe tomatoes, finely minced
• 1 small can (155 grams) sardines in spicy tomato sauce
• 1/2 tsp fine salt
• 1/2 tsp cracked peppercorns
• 1/2 piece (175 grams) bittermelon (ampalaya)
• 1/2 can water

Procedure:

In a kawali or pan, place over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomatoes. Cook, stirring often, until very soft. Put the rest of the ingredients. Crumble lightly the sardines. Mix. Lid on. Cook for several minutes or until bittermelon is done but not overcook.

Serve with steamed rice.

Nissin's Yakisoba Spicy Chicken & Coke Zero

Though, I'm not a softdrink-fanatic like most Filipinos are... but I 'm crazy about noodles. Definitely, these two make a great combo (",)

"Maling with Oyster Sauce"

"Maling" is a famous brand of canned luncheon meat here in the Philippines.


Good for 4 servings


You'll need:

• 1 big can of Maling
• a tbsp of cooking oil
• 2 cloves garlic
• 2 medium (70 grams) red onion
• 1 large (50 grams) plump tomato
• 3 tbsps water
• 4 tbsps oyster sauce (I used Mama Sita's)
• 1/4 tsp ground black pepper
• 1/4 tsp pepper flakes
• 1 pc of finger chili
• a few drops of sesame oil
• chopped spring onion (optional)

Here's how:

Slice the Maling, 1/4" thick. Pan-fry in oil. Set aside.

Meanwhile, Bruise, then, finely mince the garlic. Finely mince the onion and tomato. Remove the seeds of finger chili and finely mince.

When done frying. Slice the fried Maling into strips.

Back to the pan, use the same oil. Saute garlic until light golden color. Follow with onion and tomato. Cook until soft. Add the water, oyster sauce, pepper, fresh and dried chilis. Put back the Maling. Mix gently until sauce coats the Maling. Remove from fire. Drizzle with sesame oil lightly. If you have chopped spring onion, sprinkle some on top. I had none when I cooked this dish, as you can see in the picture.

Serve over cooked rice.