Hello everyone, this time i want to share to you, my favorite personal Asian budget meals. Well, Cooking on a budget doesn’t mean you have to sacrifice flavor or nutrition. As a mother I preferred to served vegetable to my child. Eating vegetable in early age is good practice for kids. Try to add this as one of your daily menu.
-
Ginisang Sayote
You will need:
1 Tbsp vegetable oil
2 cloves garlic, minced
1 pc small onion, sliced
2 pcs small tomatoes, sliced
2 Tbsp hibe or dried shrimps (optional)
500 g sayote, peeled, quartered, seeded and sliced on a bias
1 – 8g sachet MAGGI MAGIC SARAP
Directions:
Sauté the garlic, onions, and tomatoes in oil for 2minutes.
Add sayote and hibe and cook for another 3 minutes.
Bring it to simmer. Season with MAGGI MAGIC SARAP.
Remove from heat and serve immediately.
-
Togue Guisado
You will need:
400g bean sprouts
1 large tofu cake, cubed and deep-fried
1 cup small shrimps (optional)
1 large carrot, julienned
1 medium red onion, sliced
3 cloves garlic, minced
1/4 cup chicken stock
salt
freshly ground black pepper
1 tsp sugar
1 tbsp sesame oil
Directions:
1. In a wok add oil and sauté garlic and onions.
2. Add the carrots and shrimps. Stir fry for 2 minutes in high heat.
3. Add the deep-fried tofu, bean sprouts, sugar and sesame oil, mix well and stir fry cook for a minute, add chicken stock and simmer in high heat for 1 more minute.
4. Season with salt and pepper.
Kangkong with Tofu
You will need:
5tablespoons oyster sauce
5 tablespoons cooking oil
1 Salt to taste
Directions:
- Heat cooking oil in a pan
- Fry the tofu in medium heat for about 4 to 5 minutes per side
- Turn off heat. Remove the tofu from the pan and let cool.
- Slice the fried tofu into small cubes. Set aside.
- On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
- Heat the pan. Sauté garlic and onion for about 2 minutes
- Put-in the sliced tofu and cook for 2 to 3 minutes.
- Add the oyster sauce and ground black pepper. Stir.
- Put-in the kangkong. Stir fry for 4 to 5 minutes.
- Add salt to taste and then put-in the chilies.
- Turn off heat. Transfer to a serving plate
- Serve. Share and enjoy!
Tinolang Manok
You will need:
- 2lbs chicken breast cubed
- 1 onion chopped
- 2 Tablespoons ginger crushed and chopped
- 4 garlic cloves minced
- 1 papaya cubed
- ½ cup dahon ng sili (chilli leaves)
- 2 tbsp patis (fish sauce)
- 1 liter water
- 4 tbsp oil
Directions:
1. Heat the oil in a pan
2. Add the garlic, ginger and onion and them sauté on a medium heat, until the onion begins to soften.
3. Add the chicken and sauté it, until it slightly browned all over, so for around 5 minutes.
4. Add the water and bring it to the boil. Turn the heat down and simmer until the chicken is almost cooked.
5. Add the patis and mix well.
6 Add the papaya and simmer it for about 5 minutes or until it softens
7. Add the dahon ng sili (chilli leaves) and turn the heat off. Serve Tinolang Manok when it’s hot.
-
Laswa
You will need:
6 cups water
250 g shrimps, trimmed
250 g squash, cut into 1inch pieces
100 g okra, cut into 2pcs on an angle
1 pc large eggplant, sliced ½ inch thick on a bias
3 – 8 g sachet MAGGI MAGIC SARAP
1 cup alugbati
Bring the water to a boil in a large pot add the shrimp.
Immediately add the squash and okra. Simmer for 2 minutes
Add the sitaw and eggplant and simmer for 3 minutes.
Season with MAGGI MAGIC SARAP. Check seasoning.
These recipes look quite yummy.