GINISANG KANGKONG

GINISANG KANGKONG sa kamatis (sauteed water spinach with tomatoes), with little pieces of fried tokwa or tofu is a very simple yet nutritious meatless Lenten meal. Serve with hot rice.

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EASY PARMIGIANA LASAGNA

EASY PARMIGIANA LASAGNA -- The name of the recipe may sound a bit fancy but it is actually one of my very simple everyday dishes. 'Parmigiana' is just the Italian term for 'pritong talong' (fried eggplant) and 'lasagna' is just the Italian term for layers of pasta or vegetables, sauce and cheese. So what I do is I make it very simple- - only one layer of pritong talong, then I pour my basic meatless spaghetti red sauce on top then garnish with grated cheese.

Eggplants benefit our heart health. They are known to reduce bad cholesterol in the body and stimulate the uptake of good cholesterol. Eggplants are great for reducing blood pressure, which reduces the strain and stress on the cardiovascular system, greatly improving the health and durability of our heart.

Here is my recipe for parmigiana lasagna:

2 pcs eggplant

meatless spaghetti sauce:

2 pcs tokwa or 1/2 block tofu (mashed)

1 pack tomato sauce (180 gms)

1/4 c fresh tomatoes (sliced)

1/2 c grated cheese

1/4 c button mushroom (sliced)

1 Tbsp caldereta or menudo mix powder

2 Tbsp butter

 1 Tbsp garlic 

2 Tbsp onions, leeks or spring onions

salt, seasoning, soy sauce

sugar, black pepper

1. Put a little soy sauce on the eggplant. Fry. Arrange on a plate. Put a little soy sauce on the tokwa or tofu. Fry. Set aside.

2. Saute leeks or spring onions (or garlic/onions). Add fresh tomatoes. Cook well. Add tomato sauce, Season with salt, sugar, seasoning and pepper. Add grated cheese. Let boil. Remove from heat.

3. Add mushrooms, fried mashed tofu or tokwa. Mix well, Pour over fried eggplant. Garnish with grated cheese on top. Serve with rice or pasta.

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GINATAANG PAPAYA

GINATAANG PAPAYA (green papaya with coconut milk). Papaya, also known as kapaya, paw-paw or papaye is a native of Southern Mexico and neighboring Central America. The Spaniards brought the papaya to our islands, the Philippines in the 1560's where it rapidly propagated throughout the islands.

Because of our trade with ancient pre-Hispanic Malay-Indonesian kingdoms, we were influenced by cuisines from as far away as India and Arabia, namely the use of coconut milk in cooking vegetables (called ginataan). When papaya came, the early Filipinos naturally cooked the green fruit in coconut milk. The result was 'ginataang papaya' which was simply delicious. Today, this dish is very popular in Southern Luzon, Mindanao, Sulu, Palawan, Visayas and Bicol where the trade was the strongest.

Here is my recipe of ginataang papaya:

Ingredients:

1 small green papaya (sliced)

1 c thick coconut milk

1 c thin coconut milk

2 Tbsp leeks or spring onions

(use garlic/onion if preferred)

salt, seasoning, chilis

Procedure:
1. Saute leeks or spring onions in 2 Tbsp thick coconut milk. Add papaya, thin coconut milk, salt and seasoning. Cover and cook.
2. When papaya is tender, add thick coconut milk and chilis and cover. Remove from heat. Serve.

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