Pancit Malabon

Ingredients
½         kilo       miki (white, thick, and round noodles)
2/3       cup       coarsely founded sitsaron baboy
2/3       cup       flaked fish meat (tinapa)
½         kilo       pork fat (cubed)
¼         kilo       squid (adobo)
½         kilo       talaba (Filipino oyster) (adobo)
2                      eggs, hardboiled
5-6      cloves   garlic, minced
3         tbsp      atchuete seeds (anato seeds)
                         salt to taste
Procedure
1.    Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
2.    Soak atchuete seeds in ½ cup hot water. Extract color.
3.    Add colored water to pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
4.    Sauté garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
5.    Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of boiled egg.
6.    Serve with puto.

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Kilawin na Talaba (Oyster)

Ingredients

1          cup       fresh oyster meat

½         cup       vinegar

3          cloves   garlic, crushed

4-5                   native onions (sibuyas-tagalog)

½         tsp        peppercorns (coarsely pounded)

½         tsp        salt

Procedure

Slice onions into thin rings. Add garlic, salt and pepper to vinegar. Add oysters. Let stand for 2-3 hours.

Note: If you are planning to serve it 5 hours later or more, bring to a boil over a high heat but remove immediately or the oysters meat would be reduced to pea size.

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Homemade Sardines (Bangus)

Ing.
1 kg bangus(milkfish), fresh and small
(about 6 to 8 pieces)
½ c tomato sauce
½ c cooking oil*
2 c water
1 tbsp salt, iodized
2 pcs laurel leaves
1 tbsp pepper corn, black
2 pcs chilli pepper
* if intended to be stored in the chiller, substitute with corn oil or olive oil to prevent from solidifying

Instruction
1. Clean bangus. Cut into serving pieces.
2. Arrange bangus pieces in the bottom of the pressure cooker.
3. Add all other ingredients.
4. Cook for 45 minutes.

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Bamboo Shoots with Coconut Cream (Ginataang Labong)

Ingredients

2 cup strips pf bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps, shelled
100 grams pork belly, cut into small cubes
 2 pcs long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp minced ginger
1 tsp vetsin (monosodium glutamate)
salt to taste  

Procedure

1. Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
2. Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside.
3. Add ½ more lukewarm water to coconut; squeeze again. Put this 2^nd extraction immediately in a pan.
4. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. Cover and simmer for 10 minutes.
5. Add thick cream, simmer until labong is done and sauce thickens.
6. Mince the green pepper if you want a hot and spicy dish.

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Kangkong Balls

Here’s another inexpensive yet nutritious and delicious recipe. I’m sure your kids are going to love this.

Ingredients:
2 bundle kangkong stems, finely chopped
2 pcs tokwa (tofu), shredded
1 pc onion, finely chopped
1 pc carrot, finely chopped
7 pcs kinchay, finely chopped
2 pcs egg
1 cup flour
½ tsp iodized salt
1 cup cooking oil

Procedure
1. Wash kangkong and drain.
2. Mix all the ingredients except the oil.
3. Take 1 tsp of the mixture and roll into a ball.
4. Fry in oil.
5. Serve with sauce or catsup.

Don’t throw the leaves. Use it in other recipes like Crispy Kangkong or for your sinigang.

Kangkong is also known as river or water spinach, swamp cabbage and water glorybind in English. Filipinos used kangkong as an alternative to spinach.

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Lumpiang Isda / Fish Lumpia

This recipe is one of my children’s favourites. This is originally done with ground pork or beef and was called ‘Lumpiang Shanghai’ but here’s a little twist…

Ingredients:

1 tbsp oil
1 tsp garlic, chopped
¼ c onions
1 can tuna flakes in brine, drained*
¼ c carrots, chopped
1 stalk kinchay, chopped
½ tsp salt
1 pc egg
¼ tsp pepper, black, ground
1 pc chilli pepper, chopped (optional)
12 pcs lumpia wrapper, small
1 c oil

Procedure:

1. Heat oil.
2. Sauté garlic and onions.
3. Add tuna flakes.
4. In a bowl, mix sautéed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water. ( can also use egg white for much secure seal).
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or catsup.

*May replace tuna flakes with less expensive fish or any fish in season. I’ll always do this with galunggong.
For the sauce:
Sweet and Sour Sauce:

Ing:

1 tbsp soy sauce
2 tbsp banana catsup
3 tbsp vinegar
3 tbsp sugar, white
½ c water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
½ pc green pepper, sliced finely lengthwise

Procedure:

1. Mix all the ingredients in a saucepan, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until sauce starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.

read more "Lumpiang Isda / Fish Lumpia"

Fried Spring Roll Recipe

Who doesn’t love a little spring roll with plum sauce? You don’t need to order Chinese takeout to enjoy this crispy delight. Just follow this recipe and enjoy. This one uses very simple ingredients, but you can add meat or shrimp if you prefer.

Ingredients

1 tablespoon vegetable oil
2 shredded carrots
1 ½ cups finely diced onion
2 cups chopped bean sprouts
8 rice papers
1 egg
Vegetable oil for deep frying

This recipe makes 8 spring rolls.

Preparation

Heat the vegetable oil in a skillet over medium heat. Add the onions and carrots and sauté until tender. 

Add the chopped bean sprouts and keep cooking to desired tenderness. 

Once the mixture is cooked, remove it from heat and allow it cool slightly. 

Now, you need to get your rice papers ready by moistening them with water. Moisten, fill and fold each paper one by one or you’ll just have a soggy mess.   

Add about 3 tablespoons of mixture to middle of the paper.

Fold in the sides of the paper. 

Then fold the bottom up.

Finish by rolling the paper all the way.

Brush the paper with egg to seal the edges. 

Allow the egg to dry and in the meantime, heat the vegetable oil in a pan or deep fryer to 375 F. Carefully place the rolls in the oil and fry until they golden brown, about 5-6 minutes. 

Serve with plum sauce and enjoy.

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Pinangat sa Kamias na GALUNGGONG

Galunggong photo by marketmanila.com

Ingredients:


1/2     kilo      fresh galunggong
5-6                tomatoes, quartered
1        large    onion, chopped
6-7     large    kamias
1        tbsp    salt
1        tbsp    patis
1        tsp      vetsin
2        tbsp    cooking oil
3/4     cup     water

Procedure:

Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong on top of mixtures. Cover and cook for 15-20 minutes over low heat.

*Galunggong is a very popular fish in the Philippines. In English the galunggong fish has been known as the blue mackerel scad, round scad or as the shortfin scad, but these names have been applied to other fish of the Decapterus family as well. 

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Pork Sinigang

Ingredients:
* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pag sigang (green finger pepper)
* 200 grams sampalok (tamarind)
* 3 tablespoons of patis (fish sauce)
* 1 liter of rice wash or water


Instructions:
* Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
* Serve piping hot.
Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning or sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

read more "Pork Sinigang"

PAKSIW NA BANGUS

Ingredients:

3  medium bangus (clean, scaled & halved)
2  small ampalaya (quartered), optional
2  small eggplants (quartered), optional
1  small ginger (crushed)
4  pcs long green pepper
2  cups vinegar
1  cup  water
1  tsp patis (fish sauce)

Procedure:

In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.

read more "PAKSIW NA BANGUS"

TAHONG OMELLETE

Ingredients:

     1 tahong meat, chopped
     1 med. sized onion, finely chopped
     1/2 tsp salt
     1/2 tsp pepper
     1 med. sized onion, finely chopped
     1 tsp vetsin
     3 eggs
     2 tbsp cooking oil

Procedure:
Saute’ garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes.

Beat eggs, add sauted tahong. Heat a little oil in pan and pour in mixture. Fry. You can make 2 pcs. omelletes with this mixture. Serve with tomato catsup.

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PINAKBET

Ingredients:

1        tsp     cooking oil
2        tbsp   minced garlic
¼       cup    sliced/diced onions
2        tbsp    bagoong alamang
½       cup     pork liempo, sliced or cut into small pieces
1        cup    sliced ampalaya (bittergourd)
1        cup    sliced diagonally/diced squash
1        cup    sliced eggplant
1        cup    okra, sliced diagonally
1 ½    cup    water
¼       cup    crushed chicharon

Procedure:

In a pan, sauté garlic, onion, alamang, and liempo for 3-5 minutes.
Add ampalaya, squash, eggplant, okra and water. Cover and let it simmer in medium heat until cooked.
Sprinkle with crushed chicharon and serve while hot.

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BULALO

Ingredients:    
     1 kilo beef shank (chopped for serving pieces with the bone & marrow)
     1 big onion (diced)
     4 stalks onion leeks (chopped)
     ¼ cup dried banana blossom
      Pinch of salt & pepper
      Water
      Patis (fish sauce)
     ½ cup Soy sauce
      2 pieces calamansi
      2 pieces hot chili pepper

Procedure:
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.

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Kare Kare Recipe

Ingredients:

* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
* 1/2 kilo oxtail, cut 2 inch long
* 3 cups of peanut butter
* 1/4 cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* 4 tablespoons atsuete oil
* 4 pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 bundle of sitaw (string beans) cut to 2″ long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste

Instructions:

* In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
* In a big pan or wok, heat oil and atsuete oil.
* Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
* Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
* Serve with bagoong on the side and hot plain rice.

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Beef Stew (Nilaga) Recipe

Ingredients:

* 1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes
* 8 potatoes cut the same size as the beef
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 small cabbage, quartered
* 5 onions, diced
* 1 head garlic, minced
* 4 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
* 10 corns of black pepper
* 1 liter of water
* Salt and pepper to taste


Instructions:

* In a big casserole, heat oil and sauté the garlic and onions.
* Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
* Add the potatoes. Continue to simmer until potatoes are cooked.
* Add the cabbage then the pechay. Do not over cook the vegetables.
* Salt and pepper to taste.
* Serve steaming hot in a bowl and plain white rice.
Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

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Pork Sisig (Lutong Pinoy)

Ingredients:


500 g pigs head, cleaned and deboned
2 tbsp minced garlic
75 ml soy sauce
125 ml vinegar
1 bay leaf
1 tbsp   salt
1 tsp       ground pepper
oil for frying
2 tbsp chopped spring onions

Sauce:

150 g cooked chicken liver
125 ml vinegar
60 ml fresh calamansi juice
2 tbsp chopped chili pepper                  
1 tsp ground black pepper
1 tsp salt



Procedure:

Place meat, garlic, garlic, soy sauce, vinegar, bayleaf, salt and pepper in a casserole and add 1.25 liters of water. Bring to a boil, then lower hear and leave to simmer for 2 hours or until meat is tender.

Remove the meat and cut into 5 mm slices then broil for one minute on each side. Deep fry in hot oil until crispy. Drain the meat on absorbent paper and chop coarsely. Then add sauce and mix well. Transfer to a dish and sprinkle with finely chopped spring onions.

To make sauce: Mash the chicken liver with vinegar and calamansi juice to a coarse paste. Add the chili, salt and pepper and blend thoroughly.

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DINOGUAN / Dinuguan

•   ½ kilo pork (diced)
•  1/8 kilo pork liver (diced)
•  1 small head of garlic (minced)
•  1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
•  ½-cup vinegar
•  3 tablespoons patis (fish sauce)
•  2-cups stock
• 1-cup pig blood (frozen)
•  4 long green peppers
• 2 teaspoons sugar
•  1 teaspoon salt
• ½ teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.

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Pork / Chicken Adobo

 Ingredients:
* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
* choice of either 1 kilo of pork or 1 kilo of chicken
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water
Cooking Instructions:
* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
* Add salt and/or pepper if desired
* Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.

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AFRITADANG BAKA

Ingredients:
*    1 kilo beef (cut into chunk cubes)
*    ½ kilo potatoes (peeled and quartered)
*    1 small head of garlic (minced)
*    1 big onion (diced)
*    1 red bell pepper (quartered)
*    1 green bell pepper (quartered)
*    2 cups stock
*    1 cup tomato sauce
*    ½ cup breadcrumbs
*    Pinch of salt & pepper
*    Oil
Instructions:

1. In a casserole, brown beef and set aside. Sauté garlic and onion.
2. Pour in the stock and tomato sauce. Bring to a boil and add in beef.
3. Allow simmering until beef is cooked and tender.
4. Add in potatoes and allow cooking.
5. Add in bell pepper and season with salt & pepper.
6. Add in breadcrumbs and thicken sauce.
7. Serve hot.

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BISTEK

Ingredients:
*    ½ kilo beef sirloin (cut into 3 ” strips)
*    2 tablespoons soy sauce
*    2 tablespoons calamansi juice
*    1 teaspoon salt
*    1 teaspoon pepper
*    cooking oil
*    1 big red onion (sliced thinly to make rings)
Instructions:

1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. Sauté onion rings in oil.
4. Serve beef in a platter topped with onion rings.

read more "BISTEK"