Crabby Chayote

Chayote or Sayote (in Tagalog) is a very good vegetable.

It is very rich in amino acids and Vitamin C. Also, it is also the only sustainable vegetable in the market because of its availability throughout the year. Sayote is also the best vegetable for us because it’s harvestable weekly and can sustain our daily needs.

Why not try a different twist to it?

Crabby Chayote

Ingredients:

2 pieces medium sized Chayote/Sayote cut into 1 inch strips
3 pieces of crab sticks, fillet
5 cloves of garlic, macerated
1 tsp of Maggi Magic Sarap granules
1 tbsp patis
salt and pepper to taste

How to work your magic:

Saute the garlic in a small amount of cooking oil. Add Chayote and cook til a little soft. Add the crab sticks,Maggi Magic Sarap granules, patis and salt and pepper according to your taste. Serve.

Isn't that great?

Bittergourd with Egg

Sauteed Bittergourd/Ampalaya with Egg

I know a lot of people are not a fan of the bitter vegetable. But this recipe made me eat this amargo. This cooking removes the bitterness without any other tricks. Try it!


Ingredients:

3 pcs Bitter gourd or Ampalaya
1 large egg
Maggi Magic Sarap flavoring
1 small onion, cut into pieces
3 cloves of garlic, macerated
salt and pepper to taste
1 tbsp of cooking oil


How to work your magic:

Cut the bittergourd into 2 lengthwise pieces and use a spoon to scoop out the seeds. Cut the vegetable into very thin crosswise slices.
Saute garlic and onions into the heated pan with oil. Drop the bitter gourd into the pan and saute. Add Maggi Magic Sarap according to your taste. Allow the vegetables to become transparent. Turn the heat off while adding 1 large egg into the cooked vegetables. Stir in the egg. Add salt and pepper. Serve.




This really tastes good without the bitterness!
Great with UFC banana catsup.

Paksiw na Pata - Filipino Pork Stew

How to make the most delicious and mouthwatering

PAKSIW NA PATA
(Filipino Pork Stew)

Ingredients:

1 large pata (pig's leg) cleaned and cut into serving pieces
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp salt
1 tsp peppercorns
1 whole head of garlic, macerated
1 cup or more banana blossoms
2 bay leaf


How to work your magic:

Place pata in saucepan and cover the pata with water. Boil until meat is about tender. Add more water if needed. Add the rest of the ingredients and cook over over slow fire. Let simmer until sauce is thick and pork is tender.






I assure you your mouths will water with this recipe! Tastes good if served with steamed rice and coke. Great for lunch and dinner. Traditionally this meal is a goddess delight for fiestas and holidays. Enjoy!

More recipes to come!