LUTONG PINOY RECIPE

Sweet Corn and Mushrooms Ingredients:
1/4 kilo bacon
1 tablespoon chopped garlic
2 tablespoons chopped onions
2 cups whole corn kernel
1 cup button mushrooms, halved cubed carrots (optional)
green peas (optional)
salt and pepper to taste

AMPALAYA SALAD INGREDIENTS:
1 large ampalaya or bitter gourd

For marinade:
1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
pinch pepper

BEEF AMPALAYA CON TUNA INGREDIENTS:
1 tablespoon cooking oil
1/4 cup sliced onions
1/4 kilo beef strips
2 cups water
1/2 cup tomato sauce
1 tablespoon tausi
2 cups sitaw, cut into 1″ length
1 tablespoon oyster sauce                               

Cauliflower Salad Ingredients:

1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice

Dressing:

3 tablespoons vinegar
6 tablespoons salad oil
1/2 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoon soy sauce
3 tablepsoons butter
1/2 tablespoon curry powder                               

LUMPIA NGOYONG INGREDIENTS

½ k shredded coconut ubod
1/k ground pork
½ k shrimps (shelled) and chopped
½ c onions
¼ c garlic
1 tbsp. ngoyong powder
50 pcs. Lumpia wrapper
2 c cornstarch
2 c flour (all purpose flour) 2 eggs
½ gallon oil
1 tbsp. ginisa mix
water enough for a pour better

UTAN BISAYA INGREDIENTS:
1 bundle malunggay leaves, removed from stem
2 c. kalabasa, cut into wedges
1 bundle sitaw, cut around 2” length
3 medium size gabi, cut into wedges
1 bundle okra, cut into wedges
3 small size talong, cut into wedges
1 bundle alugbati (if available)
1 small bundle spring onions, chopped
tanglad or lemon grass (optional)
fried fish flakes
salt

VEGETABLE FILLING:

1 clove garlic, finely minced
1 small onion, finely chopped
2 tablespoons vegetable oil
1/3 lb ground pork
1/3 lb shrimp, peeled, deveined and minced
2 tablespoon fish sauce
1/2 lb green beans, french cut
1 small cabbage shredded, (approx 2 lbs)
1 large carrots, julienned
1 sayote, julienned
10 romaine lettuce leaves, cut into 2 horizontally
1/2 cup water
Salt and Pepper

ADOBONG LABONG INGREDIENTS:
1/2 kilo labong
5 cups of fresh coconut milk
1 cup pork giniling
1 tbsp. diced ginger
1 tbsp. diced garlic
1 small head onion
2 pcs. green pepper
a dash of ground pepper
salt to taste

AMPALAYA WITH EGG INGREDIENTS:
1 big size ampalaya, cut in half deseeded and sliced crosswise
4 pcs. egg, beaten
1/4 head garlic, minced
1 medium size onion, chopped
salt and pepper
vegetable oil

AMPALAYA CON CARNE INGREDIENTS:
4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2″ long pcs
1 Tbsp oyster sauce 1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced