TLE 10

KIM MANABO
10 - SAPPHIRE

Malunggay Leaves
Chicken and Malunggay Soup Recipe

Ingredients:
•500 gms chicken, cut into serving pieces
• 4 cloves garlic, crushed
• 1 onion, sliced
• 1 thumb size ginger, sliced
• 2 cups malunggay leaves
• salt/fish sauce
• 4 cups water
• 2 tbsp cooking oil
Cooking Procedure:
1. In a pot, heat oil and saute garlic, onion and ginger.
2. Add the chicken pieces and cook until lightly browned.
3. Pour 4 cups water and simmer for 45 minutes. Season with salt/fish
sauce.
4. Add the malunggay leaves and turn off the heat.
5. Serve hot.

2. Bell Pepper
Spicy Braised Peppers and Eggs
Ingredients:
• 2 bell peppers, cored and thinly sliced
• 1/2 small onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
• 2 garlic cloves, smashed
• 1 Fresno chile, sliced
• Kosher salt and freshly ground pepper
• 1 pint cherry tomatoes, halved (about 2 cups)
• 4 large eggs • Fresh herbs, such as mint and cilantro, for serving
• Strained yogurt such as Greek yogurt, for serving
Cooking Procedure:
1. In a large straight-sided skillet, heat oil, cumin, garlic, and chile over
medium-high until fragrant, 1 minute. Add peppers and onion; season
with salt and pepper and cook, stirring occasionally, until golden brown,
5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
2. Bring mixture to a boil, then reduce heat and simmer, covered, until
tomatoes burst and peppers are tender, about 10 minutes. Uncover and
simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4
indentations in mixture with the back of a spoon; crack in eggs. Season
with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove
from heat; sprinkle with fresh herbs and serve over strained yogurt.

3. Sayote
 Sayote with Chicken

Ingredients:
• 1⁄2 kilogram chicken (cut into pieces)
• 2 pieces large sayote (cut into bite-sized)
• 2 cloves garlic (peeled and minced)
• 100 grams chinese pechay (roughly cut)
• 3 pieces long green chili
• 1 piece onion (peeled and chopped)
• 1 stalk green onion (chopped)
• 2 tablespoons cooking oil
• 2 tablespoons oyster sauce
• 1 cup water
• 1⁄2 - 1 teaspoon salt
• ground black pepper (to taste)
Cooking Procedure:
1. Heat vegetable oil In a pan over medium-low heat. Add garlic, onion
and saute until translucent and aromatic.
2. Add chicken, season with salt and pepper to taste and cook for 5
minutes, stirring occasionally until color changes.
3. Pour water, adjust the heat, cover and simmer until chicken is cooked
and the water reduce to 75%.
4. Add oyster sauce and stir until well-dispersed.
5.Add the sayote slices and cook until tender yet crisp.
6. Add the roughly cut chinese pechay. Cook for 1 to 2 minutes.
7. Season with salt and pepper to taste. Adjust the taste accordingly. It is
best to serve it while it’s hot.
8. Happy cooking, share and enjoy the food.