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Showing posts from February, 2014

Guinataang Labong

For my next recipe, I am going to feature guinataang labong or bamboo shoots in coconut milk.
Bamboo shoots or labong is very common in Asian cuisine. It is the main ingredient in lumpia and other dishes. Although it has a somewhat bitter taste, it can be boiled first to remove the bitter taste. You can also add meat or shrimp to make it tastier.
To make this recipe, just cook labong  in boiling water then set aside. Saute garlic, onion and ginger then add coconut milk. Simmer for a few minutes then add  labong. Hope you try it!
Ingredients 2 cups bamboo shoots (labong), sliced thinly1 can coconut milk100 grams pork belly, cut into small cubes3 cloves garlic, minced1 onion, chopped 1 small ginger, sliced thinly salt/fish saucegreen chili pepper (optional)  Preparation

1. Cook labong  in boiling water for 15 minutes. Drain and set aside.

2. In a pan, heat oil and saute garlic, onion and ginger.

3. Add pork and cook until lightly browned. Stir-in fish sauce and coconut milk. Simmer fo…

Tortang Dulong

My first encounter with tortang dulong was when we ate at a Filipino restaurant. I enjoyed it so much I wanted to make my own version of it.
Dulong refers to a tiny fish similar to anchovy or dilis  sold in the wet market. It ispredominant in lakes all over the Philippines. I read somewhere that it is prevalent in Taal Lake.
Since this fish is tiny, it is so easy to make it into an omelet. You don't need to flake the fish meat. 
To make this recipe, all you have to do is to combine dulong with eggs, salt and pepper. You can also add flour, onions and tomatoes if you want. This also tastes good. The fish patties are then fried and served with catsup. Another dipping sauce you might want to try is vinegar with chopped chili. Enjoy!

Ingredients
1/4 kilo dulong2 eggs, beatensalt and pepperoil for frying Preparation

1. In a bowl, mix dulong, eggs, salt and pepper.

2. Scoop 2 tbsp of the mixture and form into a patty. Repeat. Set aside.

3. In a frying pan, heat oil and cook patties for …

Turon

I've already posted more than 80 recipes but I realized that I have only posted one dessert. So I am going to feature turon, a popular Filipino snack which usually consists of thinly sliced saba banana and wrapped in lumpia wrapper and deep-fried. There are several variations of turon. Some wrap the thinly sliced saba banana with langka while others add cheese, coconut, chocolate and a whole lot more.
For this turon recipe, thinly-sliced banana is paired with cheese. It is then rolled in a lumpia wrapper and deep-fried. You can use any kind of cheese but I prefer cheddar cheese since it blends well with saba banana. I find it deliciously good. Hope you try it.
Ingredients
1 bunch saba, thinly slicedcheddar cheese, thinly slicedbrown sugar lumpia wrapperoil for frying Preparation
1. On the corner of each lumpia wrapper, put banana and cheese and roll it towards the
    center of the wrapper. Fold both sides toward the center and continue to roll until there
    is 1 inch left. Seal…

Paksiw na Bangus

Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a n…

Ginisang Sitaw (Sauteed Stringbeans)

I was at the local market the other day and saw bundles of stringbeans lined up for sale. Since two bundles came cheap, I decided to buy and divided it into two recipes - sinigang na carne and ginisang sitaw or sauteed stringbeans.
This recipe is quick and easy to make. All you have to do is saute garlic and onion with ground meat or shrimp. You can also add tomatoes if you want. I sometimes avoid adding tomatoes in sauteed vegetables because it spoils easily. Hope you try this simple dish!

Ingredients
1 bundle stringbeans, cut into 1 inch length1 cup ground pork3 cloves garlic, crushed1 onion, sliced1 cup watersalt/fish sauce Preparation
1. In a sauce pan, heat oil and saute garlic and onion.

2. Add ground pork and cook until lightly browned. Stir in water and
    salt/fish sauce. Simmer for 15-20 minutes.

3. Add stringbeans and cook until tender.

4. Serve.



Crispy Kangkong

I recently harvested a bunch of water spinach (kangkong) from my mini-garden so I decided to make crispy kangkong. In case you don't grow your own water spinach (kangkong), make sure you buy those harvested from clean water sources. Water spinach is usually grown along creeks, near canals and other water sources.
Crispy kangkong is an easy appetizer or side dish to make. To make this recipe, separate kangkong leaves from the stems and wash thoroughly. Pat dry and dip in flour mixture. When deep frying, make sure not to overcrowd it. Use paper towels to remove excess oil. Enjoy!
Ingredients
1 bunch kangkong (stems removed) 3/4 cup flour1/2 cup watersalt and pepper Preparation
1. Wash kangkong leaves and pat dry.
2. Combine flour, water, salt and pepper.

3. In a frying pan, heat oil (about 2 inches deep) over medium heat.

4. Dip kangkong leaves one at a time in batter and deep fry.




Beef with Broccoli

Beef with broccoli is an easy dish to make. This dish is a Chinese-inspired recipe although it is very common in Filipino restaurants. Although this dish is a bit expensive considering the cost of beef and broccoli nowadays, it is still a delicious treat because it is not often that we get to eat beef with broccoli.
In some recipes, broccoli is added to the beef after it is cooked. This is okay but I think it is better to blanch (plunge in boiling water then rinse in cold water) broccoli first. This way, the broccoli is not overcooked.
In this recipe, beef is marinated in soy sauce, calamansi juice, sugar, salt and pepper. It is then sauteed with garlic, onion and ginger. Broccoli florets and dissolved cornstarch are then added. Enjoy!
Ingredients
100 gms beef sirloin, sliced thinly1 medium broccoli, cut into florets3 cloves garlic, crushed1 onion, sliced1 small ginger,sliced1/4 cup soy sauce1 tsp cornstarch (dissolved in 2 tbsp water)1 tbsp calamansi juice1/8 tsp sugar1 cup water 2 t…

Chicken Sisig

Sisig is an authentic Filipino side dish or appetizer. This is a popular pulutan among beer drinkers.
According to Wikipedia, sisig refers to "a method of preparing fish and meat, especially pork which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices."
There are several variations of making sisig. There's the most popular - pork sisig (using pig's head). Other variations include chicken, bangus, tofu, seafood and a whole lot more. 
For this recipe, chicken fillet and liver are initially fried and chopped into small pieces and sauteed with onions. Soy sauce, green chili, calamansi juice, salt and pepper are then added. Enjoy!

  Ingredients
2 pcs chicken fillet1/4 cup chicken liver2 large onions, minced4 pcs green chili, chopped1 1/2  tsps soy sauce4 calamansi salt and pepper Preparation
1. Season chicken fillet and liver with salt and pepper. Set aside.
2. In a pan, heat oil and fry chicken fillet and live…

Five Spice Chicken

Five spice powder is commonly used in Chinese cuisine. There are several variants of five spice powder but it is generally a combination of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds. Am not exactly familiar with five spice powder but I am aware that it is used in Vietnamese dishes such as broiled chicken and spring roll. It is also used as a spice rub for pork, chicken, duck and other meat.
When I came across this chicken recipe using five spice powder, I decided to make my own version. I bought a pack of five spice powder which is a mix of Chinese cassia, star anise, ginger, anise seed and cloves. Am sure all the combination of these five spices will add flavor to the deep-fried chicken I will be cooking for today. In case, you want it to be more spicy, you can add more five spice powder. Just adjust it according to taste. Hope you like it.  
Ingredients
500 gms chicken, cut into serving pieces1 tsp five spice powder1 tbsp cornstarchvegetable oil for dee…

Stir-Fried Egg Noodles

As some of you may know, stir frying is popular among the Chinese. According to Wikipedia, "stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chǎo and bào." To differentiate the two techniques, chao is similar to sauteing. The wok is heated over high temperature with a small amount of oil added. Garlic, onion and some seasonings are sauteed and the meat added. Once the meat is cooked, the  vegetables are added. In case, it may take some time for the meat to cook, water is added and covered with a lid. On the other hand, in the bao technique, the wok is heated over a higher temperature. The oil, seasonings, meat and vegetables are added in quick succession. A lot of tossing is done unlike the chao technique.
Whenever I am in a rush to prepare a meal, I usually stir fry. I find it quick and easy. For this stir-fried egg noodles recipe, meat is marinated in soy sauce and sugar mixture. Garlic and onion are sauteed and the marinated meat added. …

Sarciadong Manok (Chicken Sarciado)

Sarciado refers to meat or seafood cooked in tomato sauce. Sarciadong manok or kinamatisang manok is a tomato-based dish which consists of chicken, tomatoes, green peas, potatoes, tomato paste, laurel leaves, peppercorns, garlic, onion and some seasoning. It is similar to other tomato-based dishes like afritada, mechado and others.
There are several variations of making this dish. Some pan fry the chicken pieces before adding it to the tomato paste mixture while others use tomato sauce instead of tomato paste. Meanwhile, some add a variety of spices like paprika, oregano, parsley and others.

Ingredients
500 gms chicken, cut into serving pieces4 cloves garlic, crushed1 onion, chopped3 tomatoes, quartered3 potatoes,  quartered1 cup green peas1/2 cup tomato sauce1 tsp peppercorns2 pcs laurel leaves2 tsp cooking oil1 cup watersalt/fish sauce Preparation
1. In a large pan, heat oil and saute garlic, onion and tomatoes.
2. Add chicken and cook until lightly browned. Stir in fish sauce/salt  …

Lumpiang Shanghai (Spring Rolls)

Lumpiang shanghai  (spring rolls) is a popular dish in the Philippines. As I mentioned in my previous post, lumpia was brought by Chinese immigrants from the Fujian province of China to Southeast Asian countries like   Indonesia and the Philippines. Hence, we have several variations of lumpia
This type of lumpia has ground pork, carrot, jicama or singkamas, spring onion,garlic, onion and some seasoning. The filling is rolled in a lumpia wrapper (usually made of flour and water) then deep-fried and served with sweet and sour sauce.
Whenever I make this dish, I pre-cook the filling just to make sure that the meat (ground pork) is cooked. If you find pre-cooking a bit of a hassle, deep-fry the lumpiang shanghai over low-medium heat so that the meat inside the wrapper will be cooked well. Hope you try it. 
Ingredients
500 gms ground pork4 cloves garlic, minced1 onion, minced1 carrot, chopped finely1/2 cup jicama (singkamas), chopped finely3 stalks spring onion, chopped finely 2 tbsp soy s…

Sweet and Sour Meatballs

Sweet and sour meatballs  is a popular Filipino dish. Although this dish might seem Filipino, sweet and sour sauce is of Chinese origin. In Chinese cuisine, adding sweet and sour sauce is common particularly for chicken, pork, fish and a whole lot more.
In Chinese cuisine, bite-sized chicken, pork or fish are stir-fried in a sweet and sour sauce consisting of sugar, catsup, white vinegar, and soy sauce. Other ingredients such as pineapple, green pepper and onion are also added.
In the Philippines, sweet and sour sauce usually consists of sugar, catsup, vinegar, red and green bell pepper, pineapple, garlic, onion and some seasoning. Instead of using bite-sized chicken, pork or fish, meatballs consisting of ground pork, bread crumbs, raw egg, onion and seasoning are added  in the sweet and sour sauce. In this recipe, carrots and cucumber are added instead of pineapple.   
Ingredients

Meatball

500 gms ground pork
1/2 cup bread crumbs
1 raw egg, beaten
1 onion, minced
salt and pepper


Sauc…

Pancit Molo

Pancit molo is a soup which originated in Molo district in Iloilo City.This popular soup is similar to the Chinese wonton soup. The dumpling usually consists of ground pork, shrimp, spring onion, seasoning and wonton wrappers. On the other hand, the broth consists of chicken broth, flaked chicken breast, spring onion and some seasoning.
There are several variations of this dish. Some add sesame oil to add flavor while others add leftover wonton wrappers to the broth. One pancit molo recipe I read has noodles in the broth. Am sure all of these versions taste good.
In this recipe, carrots, jicama or singkamas and cabbage are added to make the dumpling more nutritious.  Hope you try it.
Ingredients

Filling
2 cups ground pork1 small carrot, minced1 cup jicama (singkamas), minced1/2 cup cabbage, sliced thinly3 stalks spring onion, chopped finely salt and peppermolo wrapper Broth 6 cups chicken stock4 cloves garlic, crushed1 small onion, chopped1 pc chicken breast, flaked 3 stalks spring onio…

Laing

Bicol Region, situated in the southernmost tip of Luzon, is often dubbed as the land of coconuts.This is probably why most of their dishes are cooked in coconut milk. Among their famous dishes are Bicol express (pork and chili cooked in coconut milk), tilmok (gabi leaves cooked in coconut milk with crab meat or fish, laing (gabi leaves cooked in coconut milk with pork, shrimp or dried fish) and many more.
The traditional way of cooking laing is arranging all the ingredients in a pot. It is not stirred because doing so will cause the gabi leaves to become itchy.
This laing recipe consists of dried gabi leaves, coconut milk, slices of pork and finger chili. If you want, you can add shrimp and dried fish. Instead of cooking it the traditional way, garlic, onion and ginger are initially sauteed and pork is added. Once the pork is tender, coconut milk, dried gabi leaves and finger chili are added. Hope you try it. 

Ingredients
1/4 kilo pork, sliced thinly100 gms dried gabi leaves1 can coc…

Lumpiang Hubad (Naked Spring Rolls)

According to Wikipedia, "lumpia, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines." Herein the Philippines, we have lumpiang shanghai, lumpiang sariwa, lumpiang ubod, lumpiang prito, turon and lumpiang hubad. 
Lumpiang hubad or naked spring rolls usually consists of pork, chicken or shrimp as the main ingredient with an assortment of vegetables such as carrots, sweet potato (kamote), jicama (singkamas), green beans and cabbage. Some add snow peas and other beans while others add red cabbage and bamboo shoots (ubod). Nevertheless, am sure all versions are good to eat.
I usually prepare lumpiang hubad whenever we have a special occasion at home. I pair it with fried or grilled foods like pork/chicken barbecue, fried chicken, pinaupong manok and a whole lot more. 
Ingredients
100 gms pork, sliced thinly1 cup carrots1 cup green beans1 cup swe…