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:

4 cup,+chopped Kangkong 

3ounces firm tofu 

6cloves minced garlic

5tablespoons oyster sauce

1/2teaspoon ground pepper

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