We got to know him a bit better as part of our Dads We Love series, but now the Aussie dad and Pinoy food lover Chris Urbano of Maputing Cooking is sharing some of his favorite recipes with us.
Here are three healthy Pinoy breakfast recipes he shared with theAsianparent, which are fresh takes on beloved Pinoy cuisine classics.
photo courtesy of Chris Urbano
What you will need
6 cloves of garlic, chopped
2 medium pieces of onion, chopped
4 pieces of tomato, chopped
8 eggs, beaten
2 tbsps of butter
1 tbsps of cooking oil
Salt and pepper, to taste
How to make it
Heat a pan and melt the butter. Add cooking oil to avoid burning the butter.
Sauté the garlic until brown. Add the onions and cook until translucent. Add tomatoes and season with salt and pepper. Smash the tomatoes and let it cook for 5 minutes.
Season the beaten eggs with salt and pepper. Add it to the pan together with the tomato mixture. Let it stand for 30 seconds just to make the bottom set.
Mix it around until the eggs are almost set. Be sure it is still moist in some parts.
Serve over hot pandesal with a side of steaming kapeng barako.
Next page: Tortang Talong
photo courtesy of Chris Urbano
What you will need
8 pieces of eggplant
3 cloves of garlic, chopped
1 medium pieces onion, chopped
2 whole Smoked Bangus (Tinapang Bangus), flaked
1 piece of potato, diced
1 piece of carrot, diced
¼ cup green peas
1 piece red bell pepper, diced
6 pieces eggs, beaten
¼ cup water
Cooking oil, as needed
Salt and pepper, to taste
How to make it
Roast the eggplant over coals or gas stove until the skin is charred. Let it cool and peel off the skin. Set it aside.
In a pan, heat the oil and sauté the garlic and onion. Add the potatoes and carrots. Season with salt and pepper.
Mix in the green peas and bell pepper until cooked.
Fold in the flaked tinapa and set aside.
In a bowl, beat the eggs and add water. Season with salt and pepper.
On a plate, lay one eggplant and mash the flesh. Make sure not to remove the stem.
Pour in ¼ cup of the beaten eggs and 2 tbsps of the tinapa mixture.
Heat some oil in a pan and slide in the eggplant. Make sure to toast one side before flipping. Continue doing so with the remaining eggplants.
Serve with rice.
Next page: Homemade Tocino
photo courtesy of Chris Urbano
What you will need
1 kilo Pork Belly or Pork Shoulder, sliced 1 cm thin
1 clove of Garlic, minced
1 cup of pineapple juice
2 tbsp Anisado wine or Chinese wine
2 tbsp Soy sauce
¼ cup brown sugar
1 tbsp salt
1 tbsp pepper
2-3 tbsps pepper
How to make it
In a bowl, make the marinade and combine the garlic, pineapple juice, Anisado wine, Soy sauce, brown sugar, salt and pepper.
Mix until the sugar and salt are dissolved.
Add the pork slices and mix. Place in the refrigerator and cure for 2 to 3 days.
When ready to fry, drain pork slices. Heat up the oil and fry in batches until it caramelizes.
Serve it over rice and egg with vinegar as you dipping sauce.
recipes provided by Maputing Cooking
READ: Dads We Love: Aussie dad Chris Urbano and his passion for Pinoy food
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