Wednesday, April 30, 2014

Bagoong Fried Rice


Bagoong fried rice is traditionally a Thai dish known as khao kluk kapi. This dish usually consists of kapi or Thai shrimp paste, chicken or pork, glutinous rice, dried shrimp, green mangoes, Thai chilies, shallots, egg, cucumber, seasoning and a whole lot more. The first time I tasted khao kluk kapi was when my friend and I ate at a Thai restaurant. It was delicious but it was a bit spicy for my taste. Since I was intrigued by this dish, I decided to come up with my own version.

To make this dish, I bought commercially available bottled shrimp paste. I also used Chinese chorizo instead of chicken and pork. If you want your bagoong fried rice to be spicy, you can also add chopped siling labuyo. Enjoy!

Ingredients
  • 2 cups leftover rice
  • 1 tbsp bagoong
  • 2 pcs Chinese chorizo, chopped
  • 4 cloves garlic,minced
  • 1 onion, chopped
  • cooking oil
  • 1 ripe mango, sliced
  • 1 raw egg, beaten
  • 1 cucumber, sliced
  • siling labuyo (optional)
Preparation

1. In a pan, heat oil and cook the beaten egg. Slice into thin strips and set aside.

2. In the same oil, fry the Chinese chorizo until lightly browned. Set aside.

3. Using the same pan, saute garlic, onion and the bagoong.

4. Add the leftover rice and mix well.

4. Serve with ripe mangoes, cucumber, scrambled eggs and Chinese chorizo.

Sunday, April 27, 2014

Ginisang Sitaw at Kalabasa (Sauteed Stringbeans and Squash)


Ginisang sitaw at kalabasa (sauteed stringbeans and squash) is a simple yet nutritious dish. Stringbeans is rich in vitamins A, C, K, manganese and dietary fiber. Squash, on the other hand, is loaded with vitamins A and C, manganese and magnesium. Both vegetables boost our immune system.

This vegetable dish is easy to prepare. Simply saute garlic, onion and tomato with slices of pork (you can also use shrimp or ground meat if you want). Once cooked, add water and seasoning and simmer for a few minutes. Lastly, add the stringbeans and squash. This is best served with fried and grilled foods. Enjoy!

Ingredients
  • 1/2 squash, peeled and sliced
  • 1 bundle stringbeans, sliced into 1 1/2 inch long
  • 1/4 cup pork slices
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tomato, quartered
  • 1 cup water
  • fish sauce/salt
  • 2 tbsp cooking oil
Preparation

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

2. Add pork and cook until lightly browned. Stir in fish sauce and water and simmer
    for a few minutes.

3. Add squash and stringbeans. Cook until tender.

4. Serve.

Friday, April 25, 2014

Daing na Bangus



Bangus or milkfish is a favorite choice of fish among the Filipinos. It is a versatile fish since it can be fried, grilled, baked and made into fillet, sisig, paksiw or sinigang. This fish is more popularly eaten as daing na bangus and often eaten during breakfast with sinangag  or plain rice and tomatoes.  

To make this dish, milkfish or bangus is split open (hence the term butterfly cut or butterflied). I would suggest that you fry the fish and just remove the bones/tinik while eating it. It took me an hour to remove all the bones/tinik of the bangus. I think I need to practice more on my deboning skills:D. 

Ingredients
  • 1 large bangus, cleaned and butterflied
  • 1/2 cup vinegar
  • 3 tbsp soy sauce
  • 5 cloves garlic, crushed peeled
  • salt and pepper
  • cooking oil
Preparation
1. In a large bowl, marinate bangus with soy sauce, vinegar, garlic, salt and pepper
    for at least 1 hour.

2. In a large pan, heat enough oil and fry the marinated bangus on each side until
    golden brown.

3. Serve with toyomansi (soy sauce and calamansi), sinamak (vinegar with garlic
    and chilies) or catsup.

Wednesday, April 23, 2014

Breaded Okra




Recently, I was able to harvest nearly a kilo of okra from my mini-garden. After serving steamed okra and sauteed okra, I got tired of the usual way of cooking okra. I thought to myself, "why not bread it?" So I came up with this breaded okra recipe.

This breaded okra has a sweet and crunchy taste. To make this recipe, wash the okra and dry in paper towels. Then dip okra in beaten eggs, roll in flour and breadcrumbs. Deep fry for a few minutes and serve with catsup. Enjoy!

Ingredients
  • 15 pcs okra
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup breadcrumbs
Preparation

1. Wash okra and dry in paper towels.

2. Dip okra in beaten eggs.

3. Roll in flour and breadcrumbs.

4. Deep fry.

5. Serve with catsup.

Tuesday, April 22, 2014

Fried Tilapia


Tilapia is an all-time favorite of mine. It is a versatile fish since it can be fried, baked, braised, and grilled. Since it has a mild flavor, it is ideal for sweet and sour dishes and other marinades. Among the different ways of cooking tilapia, I simply love to fry it. I pair it with chopped tomatoes and shrimp paste. Some dip the fried tilapia in toyomansi (soy sauce and calamansi), sinamak (vinegar with garlic and chilies), catsup, and others. Am sure tilapia will suit any dipping sauce. Enjoy!

Ingredients
  • 2 pcs tilapia
  • salt
  • cooking oil for frying
Preparation

1. Clean and scale the tilapia. Rub salt all over the tilapia.

2. In a frying pan, heat enough oil and fry tilapia on each side 
    until golden brown.

3. Put on a platter and serve with catsup, toyomansi or your favorite 
    dipping sauce.

Sunday, April 20, 2014

Gising Gising


Gising gising is a coconut-based dish. When I first tasted this spicy dish, I mistook it for a Bicolano dish because of the use of coconut milk or gata and red chili pepper or siling labuyo. I learned later on that it is a native dish of Nueva Ecija. Am not familiar with the original version of this dish but the main ingredients of this dish include green beans, coconut milk or gata and red chili peppers or siling labuyo.

For this dish, ground pork or slices of pork is initially sauteed in garlic and onion. Once cooked, shrimp paste is added then the coconut milk. Green beans and chilies are then added. Hope you try this recipe.   

Ingredients
  • 2 cups green beans, sliced
  • 1/2 cup ground pork
  • 1 tbsp shrimp paste
  • 1 cup coconut milk
  • 4 cloves garlic,crushed
  • 1 onion, sliced
  • salt and pepper 
  • 5 pieces siling labuyo or red chili peppers
Preparation

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

2. Add ground pork and cook until lightly browned.

3. Add shrimp paste and mix thoroughly with the ground pork.

4. Pour coconut milk and simmer for 15-20 minutes.

5. Add green beans and chilies. Cook for a few minutes.

6. Season with salt and pepper.

Friday, April 18, 2014

Chicken Adobo with Fried Tofu


According to Wikipedia, "tofu also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks." It is very popular in Asian cuisine. Among the popular dishes with tofu or bean curd are stir-fried broccoli and bean curd in oyster sauce, barbecued bean curd, bean curd omelet, bean curd and vegetable soup and a whole lot more. Since tofu has a subtle flavor, it is often used in sweet and sour dishes.

Chicken adobo with fried tofu  is another way of cooking adobo. To make this dish, tofu is initially fried until golden brown then set aside. In a pot, chicken pieces are marinated in a mixture of soy sauce, vinegar, garlic, bay leaf, peppercorns and salt. Once the adobo is done, fried tofu is added then simmered for a few minutes. Enjoy!

Ingredients:
  • 500 gms chicken, cut into serving pieces
  • 4 blocks tofu or bean curd, cubed
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1 tsp peppercorns
  • 3 bay leaves
  • sugar (optional)
  • salt
Preparation

1. In a pan, heat oil and fry tofu until golden brown. Set aside.

2. In a pot, combine chicken pieces, soy sauce, vinegar, water, peppercorns, bay leaves, 
    sugar and salt. Cook over low heat for 45 minutes to 1 hour.

3. Once the chicken is tender, add the fried tofu and simmer for a few minutes.

4. Serve.

Thursday, April 17, 2014

Kangkong with Bagoong


Kangkong with bagoong is a simple yet delicious appetizer. This is another way of enjoying kangkong aside from adobong kangkong, kangkong salad, or adding it in sinigang. Just blanch (immerse in boiling water and rinse in cold water) the kangkong to retain its texture, color and flavor. Then put the kangkong on a plate and serve with bagoong or shrimp paste. This is best eaten with fried foods such as meat or fish.

Ingredients
  • 1 bunch of kangkong
  • 1/4 cup bagoong or shrimp paste
  • 4 cups of water
Preparation

1. Boil water in a pot and add kangkong. Cook for 2 minutes.

2. Drain kangkong and rinse in cold water.

3. Put on a platter and serve with bagoong or shrimp paste.

Tuesday, April 15, 2014

Poqui Poqui


Poqui poqui is an egg and eggplant dish known among the Ilocanos. Am not sure why this dish is named such. The main ingredients of this dish are eggplant and eggs. It is similar to tortang talong (eggplant omelet) except eggplant (which has been grilled and chopped coarsely) are sauteed initially with garlic, onions and tomatoes then beaten eggs are added. 

I first learned of this dish from an Ilocano friend of mine who told me that it is usually eaten during breakfast and best served with longganisa. Since I was intrigued by this dish, I came up with my own version. Hope you try it.

Ingredients
  • 3 pcs eggplant
  • 3 tomatoes, chopped
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 eggs
  • 2 tsp oil
  • salt and pepper
Preparation

1. Grill eggplant in charcoal or stove top until charred. 
    Allow to cool and peel off the skin. Chop the peeled eggplant.

2. In a pan, heat oil and saute garlic, onion and tomatoes. Add
    the chopped eggplant and season with salt and pepper.

3. Add the beaten eggs and cook for about 2 minutes.

4. Serve.

Monday, April 14, 2014

Paksiw na Galunggong



Galunggong or mackarel scad is a popular fish in the Philippines. If you go to the local market or supermarket, you will always see galunggong lined up in trays. This is probably because this fish is versatile. It can be fried, grilled or made into paksiw. Some even use it in sarciado and tinola.

This paksiw recipe consists of galunggong, vinegar, ginger, garlic, onion, peppercorns and eggplant. Others use fish sauce instead of salt but I prefer using rock salt. Just mix all the ingredients in a pot and cook until the fish and vegetable/s are done.

Ingredients
  • 500 gms galunggong, cleaned
  • 1/2 cup vinegar
  • 1/2 cup water
  • 5 cloves garlic, crushed
  • 1 onion, sliced
  • 1 thumb ginger, sliced thinly
  • 1 pc eggplant, quartered
  • 1 tsp peppercorns
  • salt to taste
  • chili peppers (optional)
Preparation

1. In a pot, mix all the ingredients.

2. Cook over low heat for about 15 minutes or until done.

3. Serve.

Sunday, April 13, 2014

Bok Choy with Oyster Sauce


Bok choy with oyster sauce is often considered by many as a side dish or appetizer. But for me, this dish can also be a main dish. Just pair it with plain rice or sinangag and you have a delicious meal. It is so easy to prepare and does not take so much effort. It is like preparing adobong kangkong or adobong stringbeans.

So if you have a few bunches of bok choy in your refrigerator, why not try making this simple dish. If you want, you can add meat such as pork or chicken. Although, this may not be necessary since

oyster sauce has already oyster extract and seasoning in it which  makes this dish tastier.

Ingredients
  • 4 bunches of bok choy
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 2 tbsp oyster sauce
  • 1/2 cup water
  • 2 tsp cooking oil
  • toasted garlic
Preparation

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

2. Add bok choy and cook for a few minutes.

3. Add oyster sauce and water and simmer for a few minutes.

4. Garnish with toasted garlic.

5. Serve.

Thursday, April 10, 2014

Chicken Sotanghon


Chicken sotanghon is a classic Filipino dish. This is similar to chicken noodle soup. It often consists of chicken, sotanghon, vegetables and seasoning. This is one chicken soup I love to prepare during cold and rainy days. I love its taste and aroma. I find it very soothing and comforting. It is also filling since sotanghon is added to the soup. Great for lunch, supper or merienda.

To make this dish, you can either use chicken breast or chicken pieces. Also, aside from carrots and cabbage, you can add other vegetables such as green beans, snow peas, mushroom and a whole lot more. Enjoy;)!

Ingredients
  • 2 pcs chicken breast, boiled and flaked
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 150 gms sotanghon
  • 2 pcs carrot
  • 1/2 head of cabbage, sliced thinly
  • 1 stalk celery, chopped
  • 5 cups chicken stock
  • 1 tbsp fish sauce
  • salt and pepper
  • 2 tsp cooking oil
  • toasted garlic (optional)
Preparation 

1. Soak sotanghon in a bowl with enough water.

2. Boil chicken breast and make sure to add salt. Once cooked, allow it to cool.
    Flake the chicken breast and set aside the chicken stock.

3. In a pot, heat oil and saute garlic and onion. Add the flaked chicken, fish sauce
    and chicken stock. Simmer for 15 minutes.

4. Add carrots and sotanghon noodles. Season with salt and pepper.

5. Add cabbage and celery.

6. Serve in individual bowls.


Tuesday, April 8, 2014

Ginataang Talong


Another meatless dish which you can prepare this Lenten season is Ginataang Talong or Eggplant in Coconut Milk. This is a simple yet delicious dish. The idea of this dish came about when I  had an oversupply of eggplant from my garden. Aside from the usual preparation such as ensaladang talong and eggplant omelet, I tried this eggplant recipe. After cooking it for lunch, I was glad that I received positive feedback regarding this dish.

In making this recipe, just adjust the amount of coconut milk and water that you will add. Also, adjust the amount of shrimp paste according to taste. Hope you try this recipe!

Ingredients
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 small ginger, sliced thinly
  • 2 pcs eggplant, sliced
  • 1 cup coconut milk
  • 1/2 cup water
  • salt and pepper
  • shrimp paste (optional)
Preparation

1. In a skillet, heat oil and saute garlic, onion, and ginger.

2. Add the coconut milk and water and  simmer for 10 minutes.

3. Add the eggplant. Once tender, season with salt and pepper.

5. Serve.

Sunday, April 6, 2014

Chicken Caldereta


Caldereta comes from the Spanish word "caldera" which means caudron. It refers to a dish of meat stewed in a pot. Traditionally, goat meat is used along with tomato paste, liver spread, red bell pepper and potatoes. It is a popular dish served during special occasions such as weddings, birthdays, fiestas and other festivities.

There are several variations of caldereta which includes beef, chicken or pork. The main ingredients used are tomato sauce, liver spread, potatoes, green peas, red bell pepper and cheese. In making this dish, some marinate the meat in a mixture of soy sauce, vinegar. salt and pepper for 2 hours  before sauteing it while others use caldereta spicy mix sauce.

My version of chicken caldereta  dish is easy to prepare. All you have to do is saute garlic and onion then add chicken, seasoning and water. Once the chicken is cooked, add the tomato sauce, liver spread, potatoes and green peas. Lastly, add red bell pepper, grated cheese and seasoning. Hope you try it!    

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 250g tomato sauce
  • 1 small can liver spread
  • 1 cup green peas
  • 3 potatoes, quartered
  • 1 red bell pepper, sliced thinly
  •  fish sauce
  • salt and pepper
  • 2 tsp vegetable oil
  • 1 cup water
  • 1/2 cup grated cheese
Preparation

1. Fry potatoes in cooking oil. Drain and set aside.

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

3. Add the chicken and cook until light brown. Stir in water and fish sauce.
    Simmer for 20 minutes.

4. Add tomato sauce, liver spread, and potatoes.

5. Add red bell pepper and season with salt and pepper.

6. Serve.




Friday, April 4, 2014

Ginisang Upo


Here in the Philippines, bottle gourd  is more popularly known as upo. It is a vine often grown for its fruit. It has white flesh and the skin is light green. But there is also another variety where the skin is light green with white specks. Am not familiar with the round type of variety. This vegetable is not as  popular as the other vegetables but it is rich in calcium, iron, and phosphorus. It is also rich in fiber.

Upo is often sauteed with either ground pork, shrimp, or chicken. I usually saute it with chicken. Plain and simple. Some add it in tinola (in place of papaya) while others add it with sotanghon. Am sure all these dishes taste good. Hope you try this recipe!  

Ingredients
  • 1 medium-sized bottle gourd or upo. sliced
  • 1 chicken breast, sliced thinly
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 tomato, quartered
  • 2 tsp vegetable oil
  • 1 cup water
  • fish sauce/salt
Preparation

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

2. Add chicken breast and cook until light brown. Pour in fish sauce and add water.
    Simmer for 15 minutes.

3. Add upo and simmer for a few minutes.

4. Season with fish sauce/salt.

5. Serve.