Daily “ulam” recipes with Jolly Mushroom

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Daily “ulam” recipes with Jolly Mushroom

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MUSH CHICKEN AFRITADA

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Ingredients

1 can (400g)               JOLLY Whole Mushrooms 400g, drained

1 tablespoon                oil

½ kilogram                  chicken, cut into 8 pieces

1 piece                        onion, chopped

4-5 gloves                   garlic, minced

2-3 pieces                   bay leaves

1 piece                        carrots, cut into cubes

1 piece                        green bell pepper, sliced diagonally

1 cup                           tomato sauce

1 cup                          water

1 teaspoon                  ground pepper

1 teaspoon                  fish sauce

2 teaspoons                 Jolly Tomato Paste

Procedure

  1. Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
  2. Add onion, garlic and bay leaves. Sauté until fragrant.
  3. Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
  4. Let it simmer for about 15-20 minutes or until chicken is tender. Add water if the sauce becomes too thick.

Number of servings: 7-8 servings

MUSH PORK ADOBO

Ingredients

1 can (400g)               JOLLY Whole Mushrooms, drained

½ kilogram                 pork belly, adobo cut (about 2 inches thick)

2-3  tablespoons          oil

1 piece                                    onion, chopped

1 head                                     garlic, minced

1/2 cup                        soy sauce

1/4 cup                        vinegar

1 cup                           water

1 teaspoon                  peppercorns

2 pieces                       bay leaf or laurel leaf

Procedure

  1. Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
  2. Add onion and garlic, sauté until fragrant.
  3. Add JOLLY WHOLE MUSHROOMS, soy sauce, vinegar, water, peppercorns and bay leaves; let it simmer for 30-45 minutes.  Add water if it becomes too dry.
  4. Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.

Number of servings: 6-8 servings

This article has been initially published last

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