Cooking Pinoy atbp.

Ginataang Kalabasa at Hipon Ingredients 1 c Peeled Raw Shrimp 1/2 White Onion Chopped 1T Minced Garlic 1T Bagoong Alamang (Shrimp Paste) 1 can Coconut Milk 3 c Kalabasa (Orange Squash) in cubes (3 inches) 1 c Green Beans or Sitaw cute in 3 inches length 1/2 c Spinach or Green leafy vegetable 1 T oil for pan Cooking Directions Heat oil in a deep pot. Saute Onions and Garlic to soften. Add Shrimp until it turns pink, remove shrimp and set aside in a bowl. Add bagoong to the pot and pour coconut milk. Mix. Let boil then simmer to medium low for 5 minutes or until reduced. Add Squash, cover and simmer for 7 minutes or until semi-soft. When done, add the shrimp, green beans and season with Black Pepper (ground) to taste. Cover and simmer for 5 minutes or until tender. Add chopped leafy greens and mix. Cover again and let soften for an...

Ingredients: 1 whole boneless chicken breast (large) cut in 1 inch pcs 1-2 c shrimp cleaned and deveined (no shell) 5 Tablespoon low sodium soy sauce 2 Tablespoon msg free Oyster sauce 1/2 c frozen green peas, thawed chopped yellow onion, medium ground pepper for seasoning 1/2 Tablespoon sesame oil 1 cup Water 1 Tablespoon cornstarch dissolved in 1/2 cup water Directions: 1. Marinate chicken in soy sauce, oyster sauce and sesame oil for about 30 minutes in a bowl. Refrigerate. 2. In a large wok or deep frying pan, add 1 Tablespoon of olive oil and fry onions until soft and then add the chicken pieces. Save the marinade for later. Once chicken pieces are brown but not burnt about 5 minutes, add the shrimp and cook until pink (about 5 minutes) or less if using pre-cooked frozen shrimp. 3. Add 1 cup of water, and the marinade and let boil then cover and simmer for another 10 minutes. 4. Add thawed green peas, and stir in the dissolved corn starch mixture. 5. L...