Guisang Repolyo (Sauteed Cabbage)

 

Guisang Repolyo is one of my favorite dish in my childhood. It is amazing how Nostalgia plays a big role in food. It is a proven fact that people loves to eat what they used to eat when they were younger because of the attachment that they have with the food and how it reminds them about their childhood.  This dish is very easy and cheap to make so anyone can do it.Let's go ahead and get started, because I am getting hungry!

GUISANG REPOLYO  (sauteed cabbage)

1/2 Green Cabbage Sliced

1/2 medium onions, sliced

1 T sliced Garlic

1 5.5 oz can sardines in tomato sauce  ( can be found at any local asian store)

water

olive oil

salt and pepper to taste

1. Saute the garlic and onions with a little bit of olive oil.

2. Once the onions are tender, add the Sardines in tomato sauce. Crush the sardines with your Cooking Spoon and cook for 5 mins.

3. Take the empty can and fill it up with water, then add it to the wok. Let it simmer for a minute.

4. Add the cabbage and cover. Let it cook until the cabbage is tender.
5. Then Serve. Mangan Tana!


NOTE:
If you are in San Angelo TX area, there is a nice Asian Store owned by a good friend of mine. Check out their facebook page   http://www.facebook.com/?ref=logo#!/mamanidas

If you're in Clovis NM  check this store   http://www.specialtygrocery.net/oriental/new_mexico/royal_oriental_grocery.html

Singkamas at Guisang Baguk

Singkamas is known as Jicama in a lot of countries. The heaviest jícama root ever recorded was found in the Philippines which weighed up to 23 Kilograms. It is high in carbohydrates in the form of dietary fiber. It has a similarity of texture with the potato and apple put together. It is sweet and juicy, great for snacking!

A lot of people put it in their salads but we like to eat it as it is or dipped in BAGUK. Baguk is a kapampangan term for shrimp paste. And it is a very well known dip or side dish in Philippines. It is used in a lot of different dishes also like Pinakbet (sauteed vegetables with shrimp paste).

So today we're basically going to make the BAGUK ( Bagoong in tagalog).

We're going to need the following;

1/4 Lb shrimp paste
1/2 C minced onion
2 Tbsp minced garlic
2 Tbsp vinegar
2 Tbsp ketchup
1 Tbsp sugar
vegetable oil
Thai chili peppers for a kick   ;-)




1. Saute onions and garlic.
2. Add the shrimp paste and cook for 5 minutes.
3. Add the rest of the ingredients and simmer down until it's a little dry.
4. Then Serve! Mangan tana!

Lagang Baka ( Beef Stew)

I remember when I was a kid, Lagang Baka/Babi (Beef/Pork Stew)  is a staple in our menu. Especially during rainy days. Laga or Nilaga means boiled, and Baka means Beef / Babi means pork. Hence, Lagang Baka/babi.
It is very easy to prepare and involves ONE basic process, Boiling. Low heat and slow cooking is the key to great Laga. It will be a great success if the broth is seasoned well, the meat is Fork tender, and if there's a good variety of vegetables.

LAGANG BAKA

2 lbs cubed beef
1 potato, cubed
1 bok choy or pechay
1 large onion, chopped
2 medium sized carrots, chopped crosswise
1 tbsp whole pepper corn
3 tbsp fish sauce (patis)

1. Saute the onions until the texture becomes soft
2. brown the cubed beef, cook about 5 mins
3. Add the whole pepper corns as well as the fish sauce.
4. Add the water. (Approximately 1 liter) then let it simmer for 1 to 2 hours. (45 mins using pressure cooker)

5. Add in the potato and carrots and let it cook for 10 mins.
6. Then add the bok choy, cover the pot and turn of the heat. Let it sit for about 5 mins then serve.
7. Mangan Tana!