GINATAANG GULAY at LIEMPO (Vegetable in coconut milk and pork liempo)

Ingredients:

700g. pork liempo, sliced
6 cloves garlic, sliced
1pc. large onion, sliced
1 & 1/2tsp. grated ginger
1-2pc. siling haba (long green pepper), seeds removed and sliced
2 & 1/2tbsp. bagoong alamang (shrimp paste)
1 & 1/3 cups thick coconut milk
1 pouch Del Monte Filipino Style Tomato Sauce (200g)
2 bunches sitaw (string beans), cut into strips (350g)
1/4kg. kalabasa (squash), sliced into chunks
2pcs. siling labuyo (small hot red pepper), sliced (optional)


Procedure:

1. Sprinkle pork with 1/2tsp iodized fine salt (or 1 1/2tsp iodized rock salt).
2. Sauté garlic, onion, ginger, siling haba, bagoong and pork for 10 minutes
3. Add coconut milk and tomato sauce. Cover and simmer over low heat for 25 minutes.
4. Add sitaw, kalabasa and siling labuyo. Simmer for another 15 minutes or until vegetables are cooked.

Makes 10 servings.

LAING (Taro leaves in coconut milk)

Ingredients:

1tbsp. cooking oil
3 cloves garlic, minced
1pc. onion, small, chopped
1pc. Knorr shrimp broth cube
2cups water
1/2kg. Taro leaves (Dahon ng Gabi)
1pack Knorr Cook-It-Easy Gata Recipe Mix (coconut milk powder)


Procedure:

1. In a saucepan, sauté garlic and onion in 1tbsp. cooking oil.
2. Add shrimp broth cube and water. Bring to boil.
3. Add Taro leaves and simmer for 5 minutes.
4. Pour Gata Recipe Mix. Stir gradually until powder is fully dissolved.
5. Cook for 1 minute. Serve while hot.


Tip:

Add 2pcs. of "siling labuyo" (hot red chili) to make the dish a little spicy. Do not stir the taro leaves too much, it will make the dish give an itchy feeling to your mouth.

Makes 5 servings.