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Cocido 1.

In a casserole, cook beef kenchi, salted pork and bulalo in 1 liter of

2. Take out the skim before the water boils.
3. Cook until beef is tender.
4. Add chorizo bilbao, chickpeas or white beans and simmer until
-kilo beef kenchi (cut into 1 chunk cubes) tender.
2 pieces chorizo bilbao 5. Add in the camote and bananas.
2 slices of salted pork (cubed) 6. When banana and camote are almost cooked, add in cabbage and
2 pieces bulalo lastly pechay.
Chickpeas or white beans (soaked overnight) 7. Cook until vegetables are done but not soggy.
1-cup cabbage (sliced) 8. Season with salt and pepper.
1-cup pechay (sliced)
1-cup camote (peeled and qurtered) Tomato Sauce
3 pieces saba bananas (cut into 4 each)
1. Saute garlic, onions and tomatoes.
pinch of salt and pepper
2. Simmer until tomatoes are soft.
3. Season to taste.
Tomato sauce: 4. Add a little broth to keep sauce from drying.
5. Bring to a boil for awhile.
6 medium ripe tomatoes (seeded and finely chopped)
1 head of garlic (minced) Eggplant sauce
1 red onion (minced)
1. Add the peeled eggplant into the casserole.
Eggplant sauce: 2. When eggplant is tender, take it out and mash it with a fork.
3. Add minced garlic and vinegar.
3 big eggplants (peeled just before using) 4. Season with salt, pepper and sugar.
1 head of garlic (minced) 5. Serve dish separately. In a large bowl, arrange beef and the rest of
the meat and vegetables. In a large soup bowl, serve soup. And in
1 teaspoon black pepper (freshly grounded)
smaller bowls, the tomato sauce and the eggplant sauce.
-teaspoon salt
6. Serve hot.
-teaspoon sugar

1/2 kilo langka meat (raw, washed and cleaned)
Dinengdeng 3 pieces laurel leaves
1 tablespoon leeks (chopped)
Ingredients: 1 small red onion (diced)
1/2 cup dried fish (flaked)
2 pieces bangus (halved and grilled)
2 cups coconut milk (1st extraction)
1 bundle string beans (cut into 2")
1 cup coconut milk (2nd extraction)
2 cups squash (peeled and cubed)
6 pieces okra (halved) Pinch of salt and pepper
1 big ampalaya (cut into 6 parts)
2 cups water Procedure:
3 tablespoons bagoong isda 1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and
dried fish.
1. In a pot, pour in water and bagoong. 3. Add in langka and pour in coconut milk (1st extraction).
2. Strain mixture and bring back to heat. 4. Bring up to a boil for 5 minutes.
3. Add in the bangus and vegetables. 5. Lower heat and simmer for another 5 minutes.
4. Cover and cook well. 6. Season with salt and pepper.
5. Serve hot. 7. When cooked, pour in coconut cream of 2nd extraction
and cook for 3 minutes.
8. Serve hot with steamed rice.

Ginataang Langka