Tag: southeast asian
Ginataang Mungo at Baboy (Pork and Mung Bean Stew)
Ginataang Mungo at Baboy (Pork and Mung Bean Stew)
Ginataang mungo at baboy is a mung bean stew with diced pork belly, spinach, and coconut milk. This stew is kind of the Filipino version of a split pea soup, just with a lot more going on. The stew is very comforting and creamy, especially on a cool day. If you want your pork to be a little leaner then belly, you can substitute cubes of pork shoulder.
Ingredients
- 1 cup mung beans
- 6 cups water
- 1 tbsp vegetable oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 lb pork belly diced
- 2 roma tomatoes diced
- 1 tbsp fish sauce
- 1 1/2 cups coconut milk
- salt and pepper to taste
- 1 bunch spinach
Instructions
- Bring 6 cups of water to a boil. Add in the mung beans. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Turn off the heat. The mung beans should’ve split in half like split peas.
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the pork belly. Sauté for 7-8 minutes until browned.
- Add in the tomatoes and fish sauce. Cook for 5 minutes.
- Pour in the mung beans with all of the bean stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the coconut milk, salt, and pepper. Continue simmering for 5 minutes.
- Turn off the heat. Stir in the spinach.
Beef Mechado
Beef Mechado
Traditionally, the beef in mechado is studded with small pieces of pork fat; making this beef stew rich. I chose to not do that to keep the calories down. The beef is simmered in a sauce of calamansi juice, tomato sauce, and soy sauce; with potatoes, carrots, and bell peppers.
Ingredients
- 2 lbs beef stew meat
- 1/4 cup vegetable oil
- 2 medium potatoes peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium white onion diced
- 6 garlic cloves minced
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 3 bay leaves
- 1 small green bell pepper cubed
- 1 small red bell pepper cubed
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a Dutch over medium high heat. Sauté the potatoes and carrots for 8 minutes until lightly browned. Remove from the pot.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the beef. Brown for 6 minutes.
- Pour in the calamansi juice and soy sauce. Simmer for 2 minutes.
- Pour in the tomato sauce and water. Add in the bay leaves. Cover. Reduce the heat to medium low and simmer for 1 1/2 hours.
- Add the carrots and potatoes back in. Simmer for 20 more minutes.
- Add in the bell peppers. Cook for 2 more minutes.
- Season with salt and pepper.
Lemongrass Roast Chicken
Lemongrass Roast Chicken
Lemongrass is commonly used in Laotian cuisine. It is very aromatic and flavors whatever you introduce it to. This recipe utilizes aromatics such as lemongrass, onion, green onions, and garlic stuffed inside the cavity of a whole chicken. The chicken also has butter stuffed underneath the skin of the breast and is rubbed down with oyster sauce. The last 30 minutes of roasting, the chicken is basted with the pan juices.
Servings: 4
Ingredients
- 4 lb whole chicken
- 2 whole lemongrass cut into 3 pieces
- 1/2 small onion
- 2 green onion
- 3 garlic cloves
- 1/2 cup oyster sauce
- 4 tbsp butter
- salt and pepper
Instructions
- Pat dry the whole chicken; inside and out. Stuff the cavity with the lemongrass, green onions, onion, and garlic. Place 4 tbsp of butter under the skin of the chicken breast.
- Season with salt and pepper. Rub the entire outside of the chicken with oyster sauce. Wrap in foil and placd in the refrigerator for 24 hours.
- Preheat the oven to 350 degrees. Roast the chicken for 1 hour. Then baste the chicken with the juices every 10 minutes for the next 30 minutes.
