Organic Food: Vegetable Salad - Ampalaya & Pechay (Chinese Cabbage)

Ingredients:

1 bundle of Pechay
1 standard size Ampalaya
Salt or Fish Sauce or Honey
Seasoning (Optional)

Materials:

Bowl
Spoon for mixing
Knife
Chopping Board

Procedure:

1. Chop the ampalaya into small cubes.
2. Slice the Pechay into thin slices.
3. Mix the two ingredients in the bowl.



4. Apply either the salt or fish sauce or honey and mix well.



5. (Optional) add seasoning and mix.
6. Serve.

It can be eaten plain during meal or add with rice.

Food: Egg - Scrambled Eggs with Ampalaya

Ingredients:

2 Eggs
1 Ampalaya (Standard size)
vegetable Oil
Salt
Seasoning (Optional)

Materials:

Bowl (For whipping the eggs)
Fork
Frying flat laddle
Plate
Frying pan

Procedure:

1. Remove the seeds and white parts inside the ampalaya and slice thinly.
2. Put enough oil on the frying pan and heat, then fry the sliced ampalaya.



3. Whip the eggs, mix with it the salt and other seasoning.



4. When the ampalaya is fried, add the beaten eggs and continue mixing until the eggs become firm or cooked.
5. Put into the plate and serve, 1 serving.



It can be eaten with rice and coffee for breakfast.

Organic Food: Vegetable Sauté - String Beans with Ampalaya

Ingredients:

1 Bundle of string beans
1 Ampalaya (Standard size)
Vegetable oil
Salt
Seasoning (Optional)

Materials:

Serving plate
Frying pan
Frying flat ladle
Chopping board
Knife

Procedure:

1. Clean ampalaya and slice thinly.
2. Cut string beans with about 3 to 4 inches long.



3. Heat vegetable oil and fry ampalaya.
4. Add the string beans and stir/mix, cover.
5. For sometime, stir the vegetables and then cover it again until the string beans become tender.
6. When cooked, add the salt and other seasoning, stir for some seconds and turn off the heat.
7. Put the vegetables on the plate and serve.

It can be eaten with rice during meal time.

Organic Food: Vegetable Sauté - Camote (Sweet Potato) Tops

Ingredients:

1 Bundle of Camote Tops
1 Standard-size Tomato (Slice lenghtwise into six peices)
5 Cloves of Garlic (Thinly sliced lenghtwise)
Vegetable Oil
Fish Sauce or Salt

Materials:

- Bowl
- Frying Pan
- Stirring Ladle
- Knife
- Chopping Board

Procedure:

1. Separate the young edible leaves and shoots from the camote stems and wash.



2. Heat the vegetable oil, put into it the garlic and tomato, stir for 30 seconds.
3. There should be a little gravy from the tomato, pour a little water if there's none.
5. Place the tops on the mixture and cover.
6. When the tops started to get tender, mix thoroughly until finally cooked.
7. Serve.

It can be eaten with rice during meal time.

Food: Egg - Scrambled Eggs + Garlic

Ingredients:

2 Eggs
3 Cloves of Garlic (diced)
Vegetable Oil
Pinch of Salt or Magic Sarap

Materials:

- Plate
- Bowl
- Fork
- Frying Pan
- Stirring Ladle
- Knife
- Chopping Board

Procedure:

1. Beat the two eggs with fork in the bowl until the yellow and white parts are completely mixed.



2. Heat the vegetable oil on the frying pan and crisp the diced garlic.
3. Take out the crispy garlic, pour on the whipped eggs, add salt or magic sarap and mix thoroughly.
4. Place the beaten eggs on the frying pan and wait until it is cooked.
5. Place on the plate. Serve 1 only.



It can be eaten with rice plus coffee during breakfast or alone during snack time.

Traditional Food: Soup (Pinapaitan) - Goat Pinapaitan, Papaitan (Bitter Innard/Meat Soup)

Pinapaitan or Papaitan (Engl. Bitter Innard/Meat Soup) - It is an Ilocano traditional food that has became famous throughout the Philippines after the World War 2. It came from the Ilocano word "Pait" which means in English "Bitter". Today, you could really hardly find a local fastfood center in the Philippines that is not serving pinapaitan.

Ingredients:

- 2 kilos of goat innards (cleaned intestines, stomach, heart, liver, spleen, kidney, pancreas)
- Either use stomach and small intestine juice/extract or the bile for the bitter taste
- 2 tablespoons of vegetable oil
- 1 large bulb of garlic (minced)
- 2 large onions (minced)
- 2 normal size ginger (thinly sliced lenghtwise)
- 3/4 teaspoon of powdered pepper
- Six pieces of green pepper
- 12 cups of water
- 8 pieces of calamansi
- Black pepper
- Salt (amount according to your preference)

    

Materials:

- Large bowl or cup to contain intestinal extract
- Cooking container
- Casserole
- 8 to 12 bowl or cups for serving
- Ladle
- Knife
- Chopping board

Procedure:

1. Extract the bitter gastric juice from the stomach and small intestine. The goat should have eaten green grasses so that the juice would be better. If not, then you may just use the bile by separating and setting aside the gall bladder into a container. But if you prefer to take the intestinal extract, you may obtain the green mash from the rumen and squish the liquid on the bowl and then discard the remaining part, take also the dark green bitter juice from the small intestine.

2. Clean thoroughly all the innards. You should have known how to clean the intestines.

3. After cleaning, boil the innards in a cooking container for 5 minutes.

4. Take out the innards, discard the broth. Cool down the innards and then cut them into 1/2-inch cubes.

 

5. Heat the vegetable oil in the casserole and then pour the garlic and onion followed by the ginger and then the cubed innards, mix thoroughly.

6. Pour the 12 cups of water and let it boil.

7. While boiling, add the powdered pepper and the green peppers followed by the salt and the black pepper.

8. Add the bitter juice or the bile, slowly. Stop adding the juice only when the bitter taste has already met your preference.

9. If needed, add more water and let it boil for some more minutes

10. When finally cooked, make 8 to 12 servings. Serve with calamansi.

 

It can be served with rice during meal time or serve plainly as a soup.

Organic Food: Vegetable Sauté - Onion, Garlic and Flowering Pechay (Flowering Chinese Cabbage)

 Ingredients:

- flowering pechay
- 1 large onion
- about 6 garlic cloves
- vegetable oil
- salt (amount according to your preference)
- other seasoning (if available)



Materials:

- bowl
- small bowl or plate
- frying pan
- stirring flat ladle
- knife
- chopping board

Procedure:

1. Separate leaves from the stems, cut also the flowers and soft parts of the shoots and put all into the bowl, wash.
2. Cut the onion into thin slices.
3. Crush the garlic cloves.

  

4. Pour vegetable oil into the frying pan and heat it.
5. Put the sliced onion and crushed and garlic respectively into the frying pan and stir.
6. When the garlic and onion are cooked, put the pechay into the frying pan, mix well and cover.
7. Stir from time to time until cooked.
6. When cooked, put it on the plate for serving.

This sauté can be eaten with rice during meal time.