Lumpiang Sariwa

Ingredients:
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp. cooking oil
1/2 lb. cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienne carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
lettuce leaves

Procedure:
1. Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham. Simmer uncovered for 5 minutes, stirring frequently.
2. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool.
3. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only. To assemble, place an egg roll skin unbrowned side up on one corner facing you.
4. Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of egg roll wrapper and leaving other end open. Serve immediately with Brown Sauce.

Brown Sauce:
In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsp. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.

Source: GlobalPinoy

Adobong Talong

Ingredients:
5 cup diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 tsp. freshly ground black pepper

Procedure:
1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.

Source: Global Pinoy

Munggong Guisado

Ingredients:
3 cups munggo (mung bean)
4 cups stock
1 small head of garlic (minced)
1 small onion (minced)
4 pieces tomatoes (diced)
3 cups water
1 tablespoon oil
1-cup malunggay leaves
Pinch of salt & pepper
Patis (fish sauce to taste)

Procedure:
1. Boil munggo beans in water until tender, strain and set aside.
2. In a pot, heat oil and saut? garlic, onion, tomatoes.
3. Add in munggo and stock.
4. Season with salt & pepper and patis.
5. Add in the malunggay.
6. Serve hot

Source: kumain.com

Ampalaya with Egg

Ingredients:
2 tbsp. cooking oil
2 cloves garlic, minced
1/2 medium onion, minced
1 medium tomato, minced
1 piece MAGGI Pork Broth Cube, dissolved in
1/2 cup water
1 medium ampalaya, sliced thinly
1 egg, beaten

Procedure:
1. Heat oil and saute garlic, onions and tomatoes.
2. Pour in broth. Stir in ampalaya and simmer around 4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.

Source: Recipes.com.ph

Adobong Kangkong

Ingredients:
1 cup vinegar, cider
4 cloves garlic, crushed
1 tbsp. black pepper
1 tsp. Rock salt
1 kg. kangkong, approximately
1 medium onion, chopped
3 tbsp. soy sauce
1 cup pork, chopped
1 cup water

Procedure:
1. Wash and drain kangkong tops (use okra or string beans as substitutes).
2. Sauté garlic, pepper, onion & pork until brown.
3. Add water and simmer until meat is tender.
4. Add kangkong and soy.
5. Add vinegar when kangkong is cooked.

Source: GlobalPinoy