Tag Archives: beans

Puchero a la Perlita, my mom’s puchero recipe

The name is my mom’s because she thought me her own version of puchero, and I’m quite satisfied with it that I didn’t bother looking for other versions.

I like puchero because it has everything in it. It has protein, vegetables, and fruits. It’s filling but at the same time, you won’t feel guilty because it’s a fairly healthy dish.

My mom doesn’t put artificial coloring because my sister doesn’t like the taste of food color and or achuete. So we really just rely on tomatoes. We actually use both the fresh tomatoes and a couple of spoonfuls of tomato sauce.

I have to warn you, I don’t put water in my puchero. The sauce will come from your tomatoes, vegetables and your protein. I use either pork or chicken. Sometimes I combine both, just because I’m really not fond of pork in my puchero but my dad and sister love it so much.

Ingredients:

1 Kilo Pork (you can use either ribs or liempo. Just make sure there’s some fat to it)
**same amount for chicken, and when it comes to parts, any part of the chicken will do.
1 regular size cabbage (cut into 8 parts)
3 bundles of Bok Choy or Pechay (make sure to clean them properly)
1 bundle of Beans
3 pieces medium size tomatoes (cut into 4 parts)
1 medium size potato (cut into cubes)
3 regular size Saba Banana (cut into 1/3 inch)
A few table spoons of Tomato sauce
Garlic, oil, salt and pepper

Note: This might look daunting because of the number of ingredients involved, but it’s really worth the taste.

Procedure:

Fry your potatoes and bananas first, just enough until they soften up. Set aside. Then, sauté your protein in garlic, tomatoes, and oil. While doing that, splash a little fish sauce. Keep your heat on medium and let it simmer for a few minutes. If you’re combining chicken and pork, cut your pork a little bit smaller than that of your chicken because chicken cooks faster than pork. You don’t want to end up with pulled chicken and pork instead of puchero. This process usually takes 15-20 minutes. Then, add your vegetables. Add first the vegetables that take a while to cook, then your cooked potatoes and bananas. Try adding one tablespoon of tomato sauce at a time until you’re able to achieve the color you want. Simmer again for a few minutes, or until the vegetables are cooked. As for seasoning, try not to overdo it, especially on pepper. Since you already added fish sauce in the beginning, taste your dish first before adding more.

This post was written by Rita Salonga.

 

 

My ginisang monggo recipe

It’s always sunny in the Philippines. For the past few weeks, we’ve been experiencing the wrath of the sun. I don’t like the feel of always being sticky, but being stuck inside the room with the AC fully cranked is also not my idea of FUN. Whether I like it or not, I’d still need to go out and do my normal duties, which means getting stickier than before.

That’s why I drink lots of water every day. Eight glasses is such an understatement, these days, my average is usually around 12 glasses of water. Not to mention my addiction to calamansi juice. Yes. I know that calamansi is a little bit expensive nowadays, but it’s really good in refreshing you. It’s like our local version of the lemonade. And it’s healthier than drinking a can of soda or sweetened canned juice.

It took me awhile to think of what food I’ll feature today, the reason being I tried avoiding being in the kitchen for the past few weeks. I planned my menu where I’ll be in and out of the kitchen within 30 minutes, tops. But last week, my dad requested if I can cook ginisang monggo for him. It would’ve been easier to cook the said dish if I would just boil the beans and not mash and remove their casings. But I like my ginisang monggo smooth. Therefore, my 30 minutes was spent with the mongos alone.

Here’s my recipe for ginisang monggo:

Ingredients for ginisang monggo
Ingredients for ginisang monggo

Ingredients

1 bag of mongo beans
Shrimps or ground pork (while others will opt to use pork belly)
Garlic, onion
Tomatoes (enough to have a hint of tartness to the soup)
Water
Salt and pepper (you can use fish sauce too)

Procedure

2012-04-20 08.29.58

Boil the mongo beans first, then mash them. You can do that either with your hands (but that will take time because you have to cool them off first before you can touch them) or do what I do: get an ordinary sifter and use the back of a ladle and mash it. I throw most of the skin but saved enough to include the soup, just to add texture. I sauté then the garlic, onion and tomatoes. If you’re using pork belly, render the fat of the pork belly first, then use that oil for sautéing. After the onion becomes translucent and the tomatoes softened, put in the shrimps or the ground pork or the belly. Saute for awhile, and don’t forget to season it with salt and pepper. After a few minutes, pour in the mashed mongo beans and add water. Depends on the consistency you want, make sure the water’s not too much. It’s better to add water later than trying to spoon out extra water from your soup.

Wait a few minutes for it to boil, or until the meat’s tender then the soup’s ready to be served. In my family, we have an abundant supply of chicharon since we’re from Pampanga, so instead of garnishing it with parsley and other herbs, I throw in some chicharon right before serving it.

This post was written by Rita Salonga.