Singapore Chef Makoy

After almost a month of stay here in Singapore, I only have cooked three dishes. Just dismiss the first one since it is only an instant noodle. Hehe. I have cooked instant Lucky Me pancit canton, sinigang na baboy (Pork with taramind soup) and Nilagang baboy (Pork stew). I would indicate the instructions on how to cook and the ingredients as well. Singapore Chef Makoy on board!

Pancit Canton with Boiled Egg
Ingredients:
-Lucky Me Pancit Canton
-Egg

*Bring to boil the eggs first followed by the instant noodles. Make sure that the noodle is not over cooked. Strain the noodles then set aside. Put the Pancit Canton mix then put the boiled egg. You can slice the egg ala salad style then add other vegetables. Voila!


Sinigang na Baboy (Pork with Tamarind Soup)

Ingredients:
-Pork cut into cubes (shrimp or beef can also be used)
-1 Onion cut into quarters
-1 tomato cut into quarters
-Tamarind soup mix
-salt and pepper to taste
-Kangkong

*Bring to boil the onion and tomato in the water. Put the pork afterwards. Wait until the pork tenderizes. Put the Tamarind mix, salt and pepper in the bowl then mix. Add more salt and pepper depending on your taste. Put the kangkong leaves then cover. Turn off the fire then serve after the kankong leaves turn into yellow green. You can also add okra and gabi before adding the kangkong leaves.

Nilagang Baboy (Pork Stew)
Ingredients:
-Pork cut into cubes (beef can also be used)
-2 pcs. potatoes cut into cubes or into quarters
-petchay leaves
-pork broth cubes
-onion cut into quarters
-salt and pepper to taste

*Put to boil the pork and onion in the water. Wait until the pork tenderizes. Place the potatoes then the broth cubes. Wait until the potatoes are already cooked then place the petchay leaves. Wait until the petchay leaves are cooked. Add salt and pepper depending on your taste. You can also corn before the petchay leaves if you have it in your kitchen.

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