Ginisang Munggo

• 1 lb. Large shrimp
• 2 cups Dry mung beans
• 1 medium onion, peeled and sliced
• 2 tbsps Peanut oil
• 2 cloves Sliced garlic
• 4 cups Chicken soup stock
• 1 Thin slice of fresh ginger
• 1 tsp Salt
• 1 tsp Freshly ground pepper

Preparation:

Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.

Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.

Torta

• small Japanese-type (eggplant) per person (4 of them then)
• 1 egg per person
• 1 onion
• salt, pepper to taste
• tomato, cilantro or kinchay to garnish

Instructions:

Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.
In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.

Chicken Adobo

1 regular sized chicken, cut into pieces

• 1 bay leaf

• 1 c vinegar

1/4 c oil

• 1/2 c kikkoman

• 1 tbsp salt

• 1 tbsp pepper

• head of garlic, macerated

Cooking Instructions
Clean and cut chicken into pieces. Season with salt and pepper. Place in a saucepan and add bay leaf, garlic, kikkoman and vinegar. Let simmer until tender. If water is needed, add 1/2 cup hot water at a time. When the meat is tender, add the oil and sauté until brown. Serve hot.

Chicken Tinola

• 1 chicken, cut into serving pieces
• 2 cups green papaya, cut into serving pieces
• 1 inch cube ginger, pounded
• 1/2 tablespoon oil
• crushed sili leaves (sili - Chile pepper leaves)
• 1 onion, sliced
• Patis (fish sauce)

Cooking Instructions
Fry the ginger and onion, the add the chicken. Mix well and when partly done add enough water to cook the chichen until tender. Add the papaya and cook until it is soft but not mushy. Seasons with patis. Add sili leaves before removing from fire.

Puchero

• 2 lbs of stewing beef, cut into 2" cubes
• 4 green onion, cut in 4" length
• 2 tsp salt
• 2 medium potatoes, pared and cubed
• 2 tbsp cooking oil
• 1 medium onion, minced
• 1 cup canned chickpeas (garbanzos)
• 1 oz chorizo or hot pepperoni, cut into thin slices
• 1 stalk celery, cut in 4" length
• 1 small cabbage, cut into 8
• 1/4 lb green beans
• 2 cloves garlic, minced
• 1/2 c tomato sauce

Cooking Instructions:
1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. Eggplant salad complements this nicely. Serve it as a side dish.

(Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.)