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Showing posts from April, 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!
2 cups leftover rice1 tbsp bagoong2 pcs Chinese chorizo, chopped4 cloves garlic,minced1 onion, choppedcooking oil1 ripe mango, sliced1 raw egg, beaten1 cucumber, sliced siling labuyo (optional) Preparation
1. In a pan, heat oil and cook the beaten egg. Slice into thin strips a…

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!
1/2 squash, peeled and sliced1 bundle stringbeans, sliced into 1 1/2 inch long1/4 cup pork slices4 cloves garlic, crushed1 onion, chopped1 tomato, quartered1 cup waterfish sauce/salt2 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. A…

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. 
1 large bangus, cleaned and butterflied1/2 cup vinegar 3 tbsp soy sauce5 cloves garlic, crushed peeled salt and peppercooking oilPreparation
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 (…

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!
15 pcs okra2 eggs, beaten1 cup flour1 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.

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!
2 pcs tilapiasaltcooking 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.

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.   
2 cups green beans, sliced 1/2 cup ground pork 1 tbsp shrimp paste1 cup coconut milk4 cloves garlic,crushed1 onion, slicedsalt and pepper5 pieces siling labuyo or red chili peppersPreparation

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 groun…

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!
500 gms chicken, cut into serving pieces4 blocks tofu or bean curd, cubed 5 cloves garlic, crushed1/2 cup soy sauce1/3 cup vinegar1/2 cup water1 tsp peppercorns3 bay leavess…

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 paste4 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.

Poqui Poqui

Poqui poquiis 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.
3 pcs eggplant3 tomatoes, chopped1 onion, minced3 cloves garlic, minced2 eggs2 tsp oilsalt 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…

Paksiw na Galunggong

Galunggong or mackarel scadis 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.
500 gms galunggong, cleaned1/2 cup vinegar1/2 cup water5 cloves garlic, crushed1 onion, sliced1 thumb ginger, sliced thinly1 pc eggplant, quartered1 tsp peppercornssalt to tastechili 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.

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.
4 bunches of bok choy4 cloves garlic, crushed1 onion, sliced2 tbsp oyster sauce1/2 cup water2 tsp cooking oiltoasted 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.

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;)!
2 pcs chicken breast, boiled and flaked4 cloves garlic, crushed1 onion, sliced 150 gms sotanghon 2 pcs carrot1/2 head of cabbage, sliced thinly1 stalk celery, chopped5 cups chicken stock1 tbsp fish saucesalt and pepper2 tsp cooking oiltoasted 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…

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!
3 cloves garlic, crushed1 onion, sliced1 small ginger, sliced thinly2 pcs eggplant, sliced1 cup coconut milk1/2 cup watersalt and peppershrimp 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.

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 chickencaldereta  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…

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!  
1 medium-sized bottle gourd or upo. sliced1 chicken breast, sliced thinly3 cloves garlic, crushed1 onion, sliced1 tomato, quartered2 tsp vegetable oil1 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…