GINISANG BAGUIO BEANS

Ginisa is one of the famous and traditional favorite Filipino food, Ginisa is to Sauté or cook in oil with garlic, onion or tomato. Seafood, poultry and meat are added into vegetable to pepare this recipe.
String beans or baguio beans with ground or sliced  meat, are the basic ingedients for Ginisang Baguio Beans. Just like any other Filipino ginisa dishes, garlic, tomatoes, onion and baguio beans are fried on heated oil first. Then the meat is added. When the meat is cooked or tender, add water or broth, then the vegetables or the Baguio beans. Beans should not be overcooked to keep its crunchiness. String beans can be used in substitute of the string beans. 

Ingredients :

• Baguio beans 
• 1 medium onion 
• 2 Cloves of garlic
• 2 Medium size tomato
• 1 Tablespoon oyster sauce
• Salt and Pepper
• Cooking oil

Maximize Ingredients :

• Beef broth mix
• Magic sarap
• Beef patties

Instead of going out to get a few pounds of ground beef or pork for our Ginisang Baguio beans, we used beef patties that was sitting in our freezer. Sauté garlic, onion, tomato and crush beef patties. Let it simmer for 4 minutes while stirring. 

Add magic sarap and oyster sauce, stir frying for a few minutes. You may use soya sauce for oyster sauce substitute. 

Add water or broth and Baguio beans, let simmer for 6 minutes on medium low heat. Remove cover and stir. Season with salt and pepper, and cook for 6 more minutes or until the beans are tender. Serve with plain white rice and fried fish.

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GINISANG PECHAY SA SARDINAS

In a sauté, all the ingredients are heated at once, and cooked quickly. Here's a tasty stir-fry that uses canned sardines with green leafy vegetables, which only take 10 minutes to prepare and cook. From the basic sautéing of onion, garlic, tomato and simmering the green leafy vegetables to crunchy half done texture. Sardines are the most consumable convenient canned product, using it straight from the can or an addition to different kind of dishes. We are sautéing the Chinese cabbage and add the spicy flavor sardines, and serve this hot with plain rice.

Ingredients

• 2 Cans of can sardines
• 1 Cup Chinese cabbage
• 1 Medium size onion
• 2 tomatoes
• 2 Heads garlic
• Salt and pepper to taste

Maximize Convenience

• 1 Pack Ginisa Mix

Easy Extras

• Substitute for Chinese cabbage ; yam leaves, chayote and papaya

Most of the ingredients that we are using such as ; garlic, onion and tomato are listed as the fresh basic prepared ingredients. If you are the kind of person who always has a fresh garlic and onion on hand and doesn't mind adding a few extra minutes to the preparation time of any recipe. by all means peel and chop your own.

After sautéing the garlic, onion and tomato, add the canned sardines. pour the  water and seasoned with ginisa mix, salt and pepper, simmer until boil. 

Add the slice green Chinese cabbage, simmer for a few minutes and turn the fire off. Always serve the vegetables crunchy or half done, adjust the taste by adding salt or fish sauce. Serve rice topped with our delicious Ginisang Sardinas sa Pechay.

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PANSIT CANTON

Gone are the days when making sauce in cooking noodles was a time consuming, the traditional way of extracting juices from baby crabs or heads of the shrimp. This delicious canton noodles, which depends upon the pack canton seasoning and preparations. The right amount of water and ingredients, makes this wonderful dish taste as the traditional way of cooking it.

Ingredients

• 250 Grams of pansit canton noodles
• 1 Cup of sliced chicken breast
• 1 Cup of cabbage
• 1/2 Cup Chinese cabbage
• 1 Stalk celery
• 1/2 Cup of carrots
• 1 Medium size onion
• 2 Cloves of garlic
• 1 Tablespoon oyster sauce
• Salt and pepper to taste
• Cooking Oil

Maximize Convenience

• 1 Pouch Pansit Canton (Stir Fry) Mix

Easy Extras

• Add Choices of chicken liver, kikiam and fish balls
• Add 1 red or green pepper and slices of green bean

Choices of vegetables are another key of making this dish, the strong flavor of celery, the crunchy carrots and cabbages are one of the good selection. From the basic Sautéing of garlic and onion, add the sliced chicken, vegetables and cook until the outer part turns light brown. Pour the chopsuey/canton mix dissolved in 1 cup of water and oyster sauce, simmer for 3 to 5 minutes . Remove the vegetables and set aside.

Add the remaining 2 cups of water and then the pancit canton noodles, let it simmer until tender and some of the liquid has been absorbed by the noodles. Add the vegetables and toss with noodles, season with salt and pepper. Transfer to a serving plate and squeeze some lemon or calamansi.

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