Sautéed Chayote or Ginisang Sayote is a kind of vegetable and usually sauteed with garlic, onion, and tomato, you can add ground pork, beef or chicken if you want and is usually serve with hot steamed rice. This recipe is very simple and easy to prepare and to cook and this is a budget dish that every Filipino wants and is delicious too.
I remember my grandmother when I was 7 years old, she takes care of me and I remember this Sayote vegetable that she always cooked every time I cry for food. This is one of my comfort food when I was young and until now, this is always been my comfort Filipino Food.
This is my version of Ginisang Sayote (Sautéed Chayote) Filipino Recipe!Enjoy!
Ingredients:
4 pcs. chayote squash, pared, seeded and sliced
1/2 lb. pork, sliced
2 pcs. tomatoes, chopped
1 tbsp. fish sauce (patis)
1 pc. medium onion, chopped
2 cloves garlic, minced
1 tbsp. cooking oil
½ tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
2-3 glasses water
Directions:
Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.
Then add the garlic, onions and tomatoes.
Sauté for 2 to 4 minutes or until tomatoes wilted.
Add the chayote slices and add the fish sauce, salt and pepper to taste.
Stir-fry for 3 minutes or until well combined.
Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.
Ginataang Baboy (Bicol Express) is a very famous signature dish originated in Bicol, Philippines, it has the entire characteristic that I enjoy when it comes to a pork dish, i remember it’s tenderness, creaminess, and spiciness that forever will not be forgotten wherever I go. The secret to a best Pork Bicol Express dish has something to do with the balance of flavors. The spiciness is also a factor but this will depend on the amount of chili pepper that you can tolerate.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees for free.
Today I’m gonna give you my version of Ginataang Baboy (Bicol Express) Filipino Recipe! Enjoy!
Ingredients:
1/4 kg. pork, thinly sliced
10 pcs. finger chilies, sliced julienned
3 cups coconut milk, fresh or canned
1/2 cup shrimp paste (bagoong)
3 tbsp. ginger, peeled and minced
5 cloves garlic, crushed
1 pc. onion, peeled and thinly sliced
2 tbsp. cooking oil
½ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Directions:
Pour oil in “preferably NON-STICK pan” over medium heat and sauté the garlic, onion, and ginger for 1-2mins.
Add the sliced pork, and continue cooking for about 5 to 7 minutes or until color turns light brown.
When pork turns golden brown, add the shrimp paste and sliced chillies and stir moderately.
Then pour the coconut milk and let it boil, simmer for about 30 minutes or until the pork is tender.
Add salt and pepper to taste. Let it simmer to reduce the liquid and turns into a thick milky sauce and that’s it!
Serve while it’s hot, share with family and friends, Enjoy!
Siopao literally means “steamed bun” with yummy meat fillings. It is a famous Chinese-Filipino snack or street food. It’s mainly sold in Chinese restaurants or by sidewalk vendors in the Philippines.
Pork Asado Siopao or Steamed Pork Bun is the most popular type and a favorite of many Filipinos including me. There are many kinds of fillings that can be used in this siopao recipe but pork asado is the most popular one.
Making siopao or steamed pork bun is not as difficult as you think, if you have some experience in kneading dough, then making siopao is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling. It must have that fluffy and soft bun with yummy filling inside.
Here’s a Siopao with Pork Asado Filling recipe you can follow, Enjoy!!!
Ingredients:
For Siopao Dough:
4 cups flour
3 tbsp. shortening
2 tsp. dry active yeast
¾ cup sugar
2 tbsp. olive oil
¼ tsp. salt
2 cups warm water
For Pork Asado Filling:
½ kg. pork, sliced into small pieces
2- 21/2 tbsp. oyster sauce
¼ cup soy sauce
2 tbsp. cornstarch, dilute in ¼ cup water
¼ cup brown sugar or white sugar
2 cups water
1 clove garlic, minced
1 pc. onion, minced
2-3 tbsp. cooking oil
Directions:
For Pork Asado Filling:
Heat oil in a pan over medium heat then sauté the garlic and onion.
Add the sliced pork and stir fry until the color turns light brown.
Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
In a bowl or glass, pour in 2 cups of warm water, add the sugar, shortening and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
Then after that you can now punch down the dough and divide into desired sizes.
Form into balls and let them rise again for 30 minutes.
Flatten dough with a rolling pin.
Fill the center with prepared pork asado using spoon.
Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for at least 60 – 90 minutes or until double the size.
And finally, steam at least 10 to 15 minutes or until cooked.
Heat oil in a pan over medium heat then sauté the garlic and onion.
Add the sliced pork and stir fry until the color turns light brown.
Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
In a bowl or glass, pour in 2 cups of warm water, add the sugar and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
Then after that you can now punch down the dough and divide into desired sizes.
Form into balls and let them rise again for 30 minutes.
Flatten dough with a rolling pin.
Fill the center with prepared pork asado using spoon.
Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for at least 60 – 90 minutes or until double the size.
And finally, steam at least 10 to 15 minutes or until cooked.
Serve while it’s hot,
Share and Enjoy!!!
Recipe Notes
[tonjoo_spb]Open the steamer right after 10 minutes and touch the buns. If the buns are fluffy and soft then its ready to serve.
Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia. Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.
In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert. It is served during many occasions; Christmas, New Year’s Eve, and specially During Fiesta Season.
Fresh Lumpia has three parts, the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.
Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce. In short what many of us call stir-fry.
When we have parties, fiestas or other events we always order Chop Suey from the local Chinese restaurant or we cook it at home. We will be making some for our town fiesta this coming May 15, 2016.
The combination of vegetables and meat/seafood is perfect and the taste is fantastic. Most of my family is vegetarian so we make this with just veggies. I make it for my grandmother and she loves it. But for now I will give you my version of Chop Suey with Pork. You’re definitely gonna love this!
Ingredients:
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. corn starch
salt and pepper, to taste
1 to 1-1/2 cup chicken broth or water
2 tbsp. oyster sauce
2 tbsp. corn starch
1/2 tsp. sugar
3 stalks celery, cut diagonally into 1 inch long
15 to 20 pcs. snow peas, trimmed
1/4 cup vegetable oil
3 cloves garlic, minced
1/2 cup chopped red bell pepper
1-1/2 cup baby carrots, halved
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
1 onion, chopped
Directions:
Cut the pork into thin strips.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.
