Mang Ramon's Kitchen

SILOG MEAL IDEAS

VEGETARIAN PANCIT CANTON

Ingredients:
50 grams fresh sh*take mushroom, sliced
1 pack pancit canton
3 tbspns oyster sauce
4 tbspns soy sauce
1 pc. onion, sliced
3 cloves garlic, minced
2 stalks celery, sliced
2 cups water
1 red bell pepper, sliced
1 ½ cups cabbage shredded
1 pc. carrot, julienne
12 pcs. chicharo, ends trimmed
3 tbspns cooking oil
ground black pepper to taste

Procedure:
Heat 3 tbspns of cooking oil in a pot.
Stir-fry all the vegetables for 3 minutes or until soft but not soggy. Remove and set aside.
On the same pot, add remaining oil, saute onion and garlic until softens.
Add mushrooms, saute for 2 minutes.
Add oyster sauce and soy sauce, pour water let boil.
Cover and cook in medium heat for 10 minutes.
Add pancit canton, cover and cook for 2 minutes. This will allow the noodles to absorb steam to make it softer.
Toss the noodles cover the pot and continue to cook in low heat for 3 minutes.
Add stir-fried vegetables, toss.
Season with ground black pepper.
Share and enjoy!

SINIGANG NA BUNTOT NG BABOY

Ingredients:
1 kilo pork tail, cut to bite-sized pieces
1 onion, quartered
2 tomatoes, sliced
3 gabi, peeled and quartered
1 bunch sigarillas, cut to 2 inch lenghts
2 eggplants, sliced
6 okra, trim both ends
1 bunch kangkong, washed and cut to 2 inches lenghts
siling panigang
1 packet, sinigang mix
Procedure:
Boil 4-6 cups rice washings in a casserole.
Add onion and tomatoes and boil for 3 minutes.
Add pork and cook in medium flame until tender.
Add 1 packet of sinigang mix and adjust saltiness by adding patis.
Add vegetables in, gabi first and boil until tender, prick with a fork to test for tenderness.
Then add eggplants, sigarillas and siling panigang and last to go in, kangkong leaves and continue cooking until the rest of the vegetables are just tender.
Serve hot with plenty of steamed rice, patis and sili.
Kain Tayo!!!

Wishing you all a reflective Good Friday, perhaps with a simple, quiet meal.

Ulam ideas for Lenten Season.
Singang na tuna tail, pesang salmon head, paksiw na bonito and paksiw na bangus.

PINAKBET

Ingredients:
1 tablespoon oil
1/4 kilo pork belly, sliced thinly
1 small onion, sliced
2 cloves garlic, minced
3 medium tomatoes, sliced
2 tbspns shrimp paste
½ small squash, peeled and cut into cubes
1 cup water
5-7 young okras, ends trimmed
6 pcs small ampalayas, seeded and halved
4-6 pcs. small eggplants, halved
4 siling panigang

Procedure:
In a wok or pan, heat oil over medium-high heat.
Add pork and cook until browned and fat rendered.
Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
Add shrimp paste and continue to cook for about a minute.
Add squash and water. Cover the pan and let it simmer for about 2 minutes.
Add ampalayas and eggplants.
Season with salt if needed and cook for about 2 minutes.
Add the okras and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
Serve with steamed rice and your favorite side dish.
Kain tayo!

SIZZLING BANGUS SISIG

Ingredients:
1 large bangus, deboned and fried (or grilled) until golden brown
1 medium red onion, chopped
3-5 cloves garlic, minced
2-3 pcs. siling labuyo, chopped
1 piece green chili (siling panigang), sliced
2 tbsp soy sauce
1 tbsp oyster sauce
3-4 tbsp mayonnaise (optional)
1/2 tsp liquid seasoning, (optional, for extra flavor)
4-5 pcs. calamansi, juiced
salt and pepper to taste.

For garnish: 1 egg, extra chilies, and calamansi halves.

Procedure:
Flake the cooked bangus meat into small pieces, discarding any remaining bones.
If you want it extra crispy, deep-fry the flaked meat for a few minutes until it is crunchy.
In a large pan, heat some oil, sauté the garlic and half of the onions until fragrant.
Add the chopped bird's eye chilies and flaked bangus, toss together.
Pour in the soy sauce, oyster sauce, liquid seasoning, and calamansi juice to the mixture.
Stir well and let the flavors absorb into the fish for 2–3 minutes. Season with salt and pepper.
Mix until everything is well-coated.
Heat a cast-iron sizzling plate until smoking.
Grease with a little butter or oil, then transfer the sisig onto the plate.
Crack an egg in the middle while it's still piping hot and garnish with green chilies and calamansi.
Best eaten with steamed rice or as pulutan.
Share and enjoy!