Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
Ginisang Baguio Beans
- 1/2 kilo Baguio beans (green beans), sliced diagonally
- 1/4 kilo Lean ground beef or pork
- 1/4 tsp. ground black pepper
- 1 medium Red Bell pepper, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 2 tbsp. Patis (fish sauce)
- Salt to taste
- 3 tablespoons Canola cooking oil
- Pour the oil in a saucepan then apply heat.
- Add the garlic and onion then saute for 2 minutes and add the tomato, continue cooking for another 2 minutes.
- When the tomato is already soft, add the ground pork or beef and continue to saute until the meat turns light brown.
- Add the Baguio Beans (green Beans), ground black pepper and Patis (fish sauce), stir well, continue to saute for 3 minutes.
- Add the sliced carrots and bell pepper then toss and continue to saute for 3 minutes.
- Transfer to a serving plate. Serve.
Filipino Chicken Curry
- 2-3 tbsp. oil
- 3 potatoes, peeled, quartered and fried
- salt and pepper
- 1 cup water
- 1 red bell pepper, cut into big squares
- 1 green bell pepper, cut into big squares
- 3 celery stalks, cut into 1-1/2” long
- 1 cup coconut milk or evaporated milk
- 1 lb. chicken, cut into serving pieces
- 3 cloves garlic, minced
- 1 large onion, quartered
- 1 tbsp. patis (fish sauce)
- 3 tbsp. curry powder
- Pan fry potatoes. Set aside.
- In the same pan, fry chicken pieces and brown a little.
- Add garlic and onion. Sauté for a few minutes until soft.
- Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
- Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
- Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
- Remove from heat. Serve hot.