APAN-APAN

An appetizer or side-dish that can add zest to your meal. Just be careful with the rice intake!

Prep time: 10 mins     Cook time: 15 mins     Serves: 4
Ingredients:

• 1 bunch kangkong, stems cut into 3", separate leaves
• 2 Tbsp oil
• 4 cloves garlic, sliced
• 1 medium red onion, sliced
• 2 tsp guinamos dissolved in 1 Tbsp water (optional)
• 1 bunch kangkong, stems cut into 3", separate leaves
• salt to taste
• 1 tablespoon vinegar
• 1/2 cup water

Directions: In a shallow pan, simmer kangkong stems until tender. Drain and set aside. Saute garlic and onions in oil. Add the blanched kangkong stems AND uncooked leaves. Season with salt. Add vinegar and water. Simmer for 3 minutes Remove from heat and serve.

My Notes:  After the onions, you can add the guinamos paste before the kangkong stems. In this case, I left out the guinamos as requested by the oldies at home. :-)

LASWA ALUGBATI

A regular fare in most Ilonggo home-cooked lunch, this vegetable soup is very nutritious and simple to make.
Prep time: 20 mins Cook time: 15 mins Serves: 4
Ingredients:

• 3 cups, water
• 1 onion sliced
• 1 tomato quartered
• 1 cup, peeled & diced kalabasa (squash)
• 6 pcs shrimps (optional)
• salt to taste
• 1 cup, talong (eggplant) sliced 1" thick
• 1 cup, sitaw (stringbeans) cut to 2" long
• 2 cups, alugbati leaves (removed from stalk)

Directions: Boil water in soup pot. Add the onion, tomato, kalabasa and shrimp if you have it. Salt to taste. Cover and simmer for 3 minutes. Add the remaining vegetables. Let it simmer for 2 minutes. Once the alugbati leaves have softened, remove from heat and serve immediately.

My Notes: There are several versions of the Ilonggo Laswa. If using alugbati, I don't usually include okra or tugabang as the 'slime' from these vegetables tend to overpower the crispness of alugbati.

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