Wednesday, June 22, 2016

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#sthash.JcwYVs0n.dpuf
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#sthash.JcwYVs0n.dpuf
  Ingredients

  • 1/2 kilo fresh tanigue, cubed
  • 1/2 cup white vinegar
  • 2 pcs tomatoes, quartered
  • 1 thumb sized ginger, sliced thinly
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup calamansi juice
  • salt and pepper to taste
  • sugar (optional)

Preparation

1. In a bowl, mix tanigue and vinegar. 
     Let it stand for 10 minutes.

2. Drain the vinegar and add the remaining
     ingredients.

3. Mix well. Season with salt and pepper.

4. Chill and serve.

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.
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#sthash.JcwYVs0n.dpuf
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#sthash.JcwYVs0n.dpuf
- See more at: http://filipinofoodrecipes.org/kinilaw-na-tanigue-recipe#sthash.JcwYVs0n.dpuf

Wednesday, June 3, 2015

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 pieces
  • 2 cups of broccoli florets
  • 5-7 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1 tsp peppercorns
  • sugar (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.

Wednesday, February 25, 2015

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 pieces
  • 2 potatoes, quartered
  • 1 carrot, quartered
  • 1/2 cup green peas
  • 1 pc red or green bell pepper, sliced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 8 oz tomato sauce
  • 1 cup water
  • salt/fish sauce
  • cooking 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 sauce and red/green bell pepper. Simmer
    for about 10-15 minutes.

6. Serve.

Friday, February 13, 2015

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  noodles
  • 2 pcs chicken breast, sliced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 2 tsp cooking oil
  • 3 tbsp soy sauce
  • 1 pc carrot, sliced
  • 1 cup green beans, sliced diagonally
  • 1/2 cabbage, sliced 
  • 1 1/2 cups water
  • salt and pepper
  • 1 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 few minutes.

6. Mix well and add the soy sauce and oyster sauce.

7. Serve with calamansi.

Saturday, January 10, 2015

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 wings
  • 1/4 cup soy sauce
  • 1 tbsp calamansi juice
  • 1/2 cup flour
  • 2 eggs, beaten
  • salt 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 serve
     with catsup. 



Thursday, January 1, 2015

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 pieces
  • 5 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1/2 cup vinegar
  • 1/2 cup tomato catsup (preferably sweet blend)
  • 2 tbsp sugar
  • salt 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.


Tuesday, December 9, 2014

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 banana is 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 diagonally
  • 1 cup brown sugar
  • 2 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.