camote tops salad in bagoong

ingredients:
1 bunch camote tops, washed, cut
1 big tomato, chopped into bite size pieces
1/2 medium sized onion, sliced into strips or rings
strips of ginger
3 tbsp bagoong
2 tbsp vinegar

procedure:
1. blanch camote tops for about 1minute in boiling water. do not overcook vegetables.
2. add all ingredients and serve.

budget: P12

sauted chicken in vegetables

ingredients:
1/4 kl chicken backbones, chopped into serving size
1 whole small carrot, cubed
2 potatoes, cubed
1 cup cabbage, but into 1"x2" strips
2 cloves garlic, minced
half of medium sized onion, minced
salt, patis, and pepper to taste
seasoning (vetsin or seasoning granules)
oil for sauteing


procedure:
1. saute garlic, onion, and chicken.
2. add 3/4 cup water. season with salt, patis, pepper, and seasoning granules. allow to boil.
3. add in carrot and potato cubes. allow to boil until tender.
4. when chicken, carrot, and potato are cooked, and in cabbage. cover and remove from heat. the remaining heat will cook the cabbage.


budget: P45
tips: 
--half cooked cabbage is always better! nice taste and nice looking.
--chicken backbones cost less than other choice cuts and it taste better

Stir Fried Cabbage

ingredients:

2 cups shredded cabbage

strips of carrots (half of a medium sized carrot)

1 tbsp cooking oil

salt and pepper to taste

1 glove garlic, minced

half of medium sized union, minced

1 chicken cube

seasoning (vetsin or seasoning ganules)

procedure:

1. Saute garlic, onion, and chicken cube.

2. Add in cabbage and carrot. Stir until half cooked.

3. Season to taste with pepper and salt. Done!

budget: P20

tips
--be sure to drain the water from washing cabbage before tossing it to the pan. cabbage waters.
--no need to add seasoning granules since chicken cube is already used.
--half cooked cabbage is always better! nice taste and nice looking.

ginataang kalabasa (squash in coconut milk)

ingredients:

1/4 kilo kalabasa (squash), cubed
1/2 cup pork, cubed
2 gloves garlic, minced
half of medium sized onion, sliced
1cup coconut milk
salt, patis (fish sauce), and pepper to taste
oil for sauteing

procedure:
1. In a saucepan, saute garlic, onion, and pork.
2. Add 1/2 cup water, allow to boil.
3. Add in kalabasa. Pour in half of the
coconut milk.
4. Season with salt, patis, and pepper.
5. Simmer until kalabasa is done but not overcooked.
6. Pour in the remaining coconut milk. Remove from heat and serve.


budget: P40

tips:
--shrimp paste (alamang or uyap) can be a substitute to pork. when using alamang, saute first few strips of ginger.
--i prefer seasoning with salt and patis rather than only salt or only patis.