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Kinilaw na Tanigue

One of my all-time favorite dishes is kinilaw na tanigue. Kinilaw is raw fish cooked in vinegar and calamansi juice. Kinilaw na tanigue is composed of fresh tanigue, vinegar, ginger, calamansi juice, tomatoes, onion and red bell pepper.

½ kilo of fresh tanigue fish
1 bulb red onion (chopped)
1 thumb size ginger root (crushed)
1 cup white vinegar
1 teaspoon salt
1 piece red or green hot chili (siling labuyo) -chopped
1 piece lemon or 5 pieces calamansi fruit.
Salt to taste. Recipe Cooking Procedure:  1. Wash the fish and remove its skin and bones.
2. Slice the fish meat in cubes then put it on a bowl.
3. Pour-in the vinegar over the fish. Let stand for at east 10 minutes.
4. Drain the vinegar.
5. Squeeze the lemon on to the fish.
6. Add all the remaining ingredients: ginger, onions, chilies, pinch of salt.
6. Mix well.
7. Refrigerate for at least 1 hour to allow the fish meat to absorb the marinade.
8. Serve. - See more at: http://filipinofoodrecipes.org/kinilaw-na-tanigue-recipe#st…
Recent posts

Chicken Adobo with Broccoli

Want to add twist to your usual chicken adobo? Try adding broccoli and it will surely enhance the flavor of your adobo.

To make this dish, cook chicken the adobo way. You can do this by combining all these ingredients in a pot: chicken pieces, soy sauce, vinegar, peppercorns and garlic. Once the meat is tender, just add the broccoli florets and you will have a meal in no time. It is perfect as baon for your kids or as a nutritious dish for lunch or dinner. Enjoy!

Ingredients
500 gms chicken, cut into serving pieces2 cups of broccoli florets5-7 cloves garlic, crushed1/2 cup soy sauce1/3 cup vinegar1/2 cup water 1 tsp peppercornssugar (optional)a little salt Preparation

1. In a pot, combine all the ingredients

2. Cook over low heat for 45 minutes to 1 hour.

3. Once the chicken is tender, add the
    broccoli. Cook for a few minutes.

4. Serve.

Pork Afritada

The word afritada is a Spanish term which means fried. This is a misnomer since pork afritada  is not a fried dish but a tomato-based stew that is cooked in garlic, onion, bell pepper, potatoes and tomato sauce. It is often confused with menudo, kaldereta  and mechado. This meat stew is often prepared during festive occasions such as fiestas, birthdays and weddings. Preparing this dish is quick and easy. Just follow the instructions below and you will have a yummy dish for lunch or dinner. Happy cooking!  


Ingredients
500 gms pork, cut into serving pieces2 potatoes, quartered1 carrot, quartered1/2 cup green peas 1 pc red or green bell pepper, sliced4 cloves garlic, crushed1 onion, sliced1 8 oz tomato sauce1 cup watersalt/fish saucecooking oil Preparation

1. In a large pan, heat oil and saute garlic and onion.

2. Once cooked, add the pork and cook until lightly browned.

3. Add water and salt/fish sauce. Bring to a boil.

4. Add carrots and potatoes. Cook until tender.

5. Add the tomato …

Pancit Miki

I was craving for a noodle dish for lunch so I decided to make pancit miki. This noodle dish is similar to pancit canton. The only difference lies in the type of noodle used. Pancit miki uses miki or fresh egg noodles which is thinner than the egg noodles used in lomi. This type of noodle is a bit salty and is pre-cooked. Although, canton and miki are very much alike in the vegetables added such as carrot, green beans, cabbage and many more.

Ingredients
500 gms miki  noodles2 pcs chicken breast, sliced4 cloves garlic, crushed1 onion, sliced2 tsp cooking oil3 tbsp soy sauce1 pc carrot, sliced1 cup green beans, sliced diagonally1/2 cabbage, sliced 1 1/2 cups watersalt and pepper1 tbsp oyster sauce  Preparation
1. In a large pan, heat oil and saute garlic and onion.

2. Add the sliced chicken breast and cook until slightly browned.

3. Add water and season with salt and pepper. Bring to a boil.

4. Add the carrots and green beans. Once cooked, add the cabbage.

5. Add the miki and cook for a…

Chicken Lollipop

Another chicken recipe which I love to prepare is chicken lollipop. According to Wikipedia, chicken lollipop is an hors de oeuvre which originated in India that is often coated in spicy batter and deep fried. However, our Filipino version of chicken lollipop is not spicy but tastes delicious as well. Some initially marinate the chicken wings in soy sauce, calamansi, salt and pepper while others just rub salt and pepper and roll in beaten eggs, flour and bread crumbs. Both tastes delicious but I prefer marinating it first. Hope you cook both versions.

Ingredients

10 pcs chicken wings1/4 cup soy sauce1 tbsp calamansi juice1/2 cup flour2 eggs, beatensalt and pepper Preparation
1. To make it into a lollipop, remove two bones
     of the middle segment. Push the flesh of
     the segment to one end of the bone.
2. Marinate chicken lollipop in soy
    sauce, calamansi juice, salt
    and pepper for 1 hour.
3. Roll in beaten eggs, flour and bread crumbs. 4. Deep fry until golden brown and se…

Chicken Barbecue

A few days ago, my sister bought a new grill. She wanted me to include chicken barbecue for our New Year feast. I readily obliged since I had not posted yet a chicken barbecue recipe in my blog.  I prepared a sweet style sauce for the chicken pieces and marinated it for more than an hour. While I was grilling the chicken pieces, I also made java rice. Good thing we had a bottle of atsara. For me, chicken barbecue, java rice and atsara make a great combination. Happy 2015!

Ingredients
500 gms chicken pieces5 cloves garlic, minced3 tbsp soy sauce1/2 cup vinegar1/2 cup tomato catsup (preferably sweet blend)2 tbsp sugarsalt and pepper Preparation

1. In a bowl, combine garlic, soy sauce,
    vinegar, catsup, sugar, salt and pepper.
2. Marinate the chicken pieces into the mixture
    for more than an hour.

3. Grill over charcoal. Baste from time to time
    using the remaining marinade.

4. Serve with java rice and atsara.

Minatamis na Saging

Another sweet dessert which you can make is minatamis na saging or sweetened banana. The main ingredient of this recipe is saba. This type of bananais often used to make turon, banana cue, maruya, ginataan and added in nilaga and other stew. This recipe is easy to make and affordable. All you have to do is to combine brown sugar and water. Once the mixture starts to boil, add the saba. It will take around 15-20 minutes for the bananas to cook. Once the saba is tender, you can add vanilla if you want. In case you have leftover minatamis na saging, you can store it in a tightly sealed container such as a bottle and put it in the refrigerator.  Enjoy!

Ingredients
10 pcs of saba, sliced diagonally1 cup brown sugar2 cups water Preparation
1. In a saucepan, combine brown sugar and water. Let it boil.
2. As soon as it boils, add the saba and cook for 15-20 minutes or until tender.
3. Let it cool down and serve.