Friday, May 30, 2014

Tahong Soup


Tahong soup  is a simple and affordable dish. It is easy to prepare and can be cooked in less than 30 minutes. It involves sauteing tahong in garlic, onion and ginger. Water and seasoning are then added. Once the tahong is cooked, malunggay or chili pepper leaves are added.

It has been quite sometime since I cooked this dish. Probably because this dish reminds me so much of my late father. My father preferred this simple dish over the more elaborate ones I prepared. He often paired it with fried galunggong, bangus or any other fish. Every time I would prepare this dish, he would volunteer to get chili pepper leaves (dahon ng sili ) or malunggay  from our backyard. Oh how he loved this dish! Am sure he is in a quiet and peaceful place eating a hot bowl of tahong soup.

Ingredients
  • 500 gms mussel or tahong
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 large thumb-size ginger, sliced
  • fish sauce
  • 2 cups water
  • 2 cups malunggay leaves

Preparation

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

2. Add the mussels or tahong and stir occasionally. Pour in fish
    sauce and water. Cover and bring to a boil (Mussels or tahong
    are already cooked when the shells open).

4. Add the malunggay leaves.

5. Serve hot.
 

Tuesday, May 27, 2014

Sauteed Winged Beans with Eggs


Sauteed winged beans with eggs  is a nutritious yet affordable dish. This is similar to ginisang ampalaya  (sauteed bitter gourd) I featured in this blog a few months ago. Since winged bean or sigarilyas  has a somewhat bitter taste (although less bitter than ampalaya), adding eggs will enhance its taste. This recipe will encourage those who do not like to eat winged beans or sigarilyas. After all, winged bean is a good source of vitamins A and C and iron. Hope you try it.

Ingredients
  • 15 pieces winged bean or sigarilyas, sliced diagonally
  • 3 eggs, beaten
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tomato, quartered
  • salt and pepper
  • cooking oil
Preparation

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

2. Add winged beans or sigarilyas and cook until tender.

3. Add beaten eggs and season with salt and pepper.

4. Serve.

Saturday, May 24, 2014

Fried Tofu with Mung Bean Sprouts


Are you looking for a healthy vegetable recipe? Why not try this fried tofu with mung bean sprouts  dish. Mung bean sprouts and tofu are considered as health food. Mung bean sprout is a rich source of vitamins A, B, C, and E. It is also loaded with calcium, iron, and potassium. On the other hand, tofu is a rich source of vitamin E and calcium. It also helps lower bad cholesterol, makes bones stronger and delays aging. Both tofu and mung bean sprouts can be sauteed, stir-fried, added in salads or soup and a whole lot more.

This fried tofu with mung bean sprouts dish is easy to make. You can pair this dish with any of the fried or grilled foods I have featured in this blog. Enjoy!

Ingredients
  • 2 cups mung bean sprouts or togue
  • 4 pcs tofu, sliced 
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tsp soy sauce
  • 3/4 cup water
  • vegetable oil
  • salt/fish sauce
Preparation

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

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

3. Add tofu, soy sauce and water. Simmer for 10 minutes.

4. Add mung bean sprouts or togue and simmer for 10 minutes.
    Season with salt/fish sauce.

5. Serve.

Friday, May 23, 2014

Pork Dinuguan



Pork blood stew or dinuguan is a classic Filipino dish. It mainly consists of blood, meat, and entrails of pig. Dinuguan comes from the Tagalog word "dugo" which means "blood."

There are several variations of dinuguan. Instead of pork belly, some substitute it with chicken or beef. Others add lemongrass or tanglad to add fragrance to the stew or coconut cream to thicken the stew. Some use sinigang mix instead of vinegar. Am sure all these variations taste good.This dinuguan recipe does not include pig entrails. I only used sliced pork belly. Hope you try it!  

Ingredients
  • 250 gms pork belly, sliced
  • 1 cup pork blood
  • 6 cloves garlic, crushed
  • 1 onion, sliced
  • 1/3 cup vinegar
  • 1/2 tsp brown sugar
  • 2 finger chilies 
  • 1 cup water
  • 2 tsp cooking oil
  • salt/fish sauce
Preparation

1. In a pan, sauté garlic and onion then add the pork and cook until lightly browned.
    Add water and salt/fish sauce and simmer for 20 minutes.

2. Add pork blood and vinegar. Mix well and simmer until it thickens.
 
3. Add finger chilies and brown sugar and simmer for a few minutes.

4. Serve with plain rice or puto.

Wednesday, May 21, 2014

Lechon Paksiw


Most Filipinos love to eat lechon or roasted pork especially since it is tasty and crunchy. Whenever there is leftover lechon, it is often made into lechon paksiw. The leftover lechon is chopped into small pieces and cooked in a combination of garlic, onion, vinegar, liver sauce, bay leaves and seasoning. You can use any liver sauce but I highly recommend Mang Tomas. To make this dish, just saute garlic and onion then add the leftover lechon. Add liver sauce, vinegar, water, bay leaves and seasoning and simmer for about 20 minutes.

Ingredients
  • 1 kilo leftover lechon, cut into serving pieces
  • 7 cloves garlic, crushed
  • 1 onion, sliced
  • 1/2 cup vinegar
  • 1 cup water
  • 2 cups liver sauce (preferably Mang Tomas)
  • 1/2 tsp salt
  • 3 bay leaves
  • 1/8 tsp sugar
  • 2 tsp cooking oil
Preparation

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

2. Add the leftover lechon and simmer for a few minutes.

3. Pour in liver sauce, vinegar, water, salt and sugar.

4. Add bay leaves and simmer for about 20 minutes.

5. Serve.

Sunday, May 18, 2014

Skinless Longganisa



According to Wikipedia, longaniza is a Spanish sausage (embutido) similar to a chorizo and closely associated with the Portugese linguica. Here in the Philippines, there are several variations of longganisa in Vigan, Lucban, Pampanga and other regions. Vigan and Lucban longganisa is known for its garlicky taste while in Cebu, it is a bit sweet (hamonado). In Guagua, it is a bit salty and sour.

Longganisa is ideal for breakfast and often eaten with eggs (either scrambled or sunny side up), tomatoes and garlic fried rice (sinangag) or plain rice. I love to eat this breakfast combination on Sunday mornings. Hope you try it. 

Ingredients
  • 500 gms ground pork
  • 1/8 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 8 cloves garlic, minced
  • salt and pepper
  • oil for frying
Preparation

1. In a bowl, combine all the ingredients.

2. Put 2 tbsp of pork mixture in a 6" x 6" wax paper then roll. Fold both
    ends and arrange in a plastic container and freeze.

3. To cook longganisa, remove wax paper and fry in a pan with enough oil.
    Cook until golden brown.

4. Serve with your favorite dipping sauce.




Friday, May 16, 2014

Fish Sarciado


A few months ago, I featured a chicken sarciado recipe. This time, I will share with you a fish sarciado recipe. As I mentioned in my previous post, sarciado refers to meat or seafood cooked in tomato sauce. For this dish, we will be using fresh tomatoes instead of tomato sauce. This is easy to prepare and budget friendly too. Just fry the tilapia or any other fish like maya-maya or lapu-lapu. To prepare the sauce, saute garlic, onions and tomatoes in oil then add water and fish sauce/salt. Simmer it for a few minutes then add the fried tilapia. Once the flavors of the sauce are absorbed by the fish, add the beaten egg and simmer for a few minutes. Enjoy!

Ingredients
  • 2 pcs tilapia, cleaned and scaled
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 3 pcs tomato, quartered
  • 1 cup water       
  • 1 egg (beaten)
  • 1 tsp fish sauce
  • cooking oil

Preparation

1. In a pan, heat enough oil and fry the tilapia. Set aside.

2. In another pan, heat oil and saute garlic, onion and tomatoes.

3. Stir in water and fish sauce/salt. Simmer for 5 to 10 minutes.

4. Add the fried tilapia and cook for a few minutes.

5. Add the beaten egg and simmer for 3 minutes.

6. Serve.

Wednesday, May 14, 2014

Adobong Pusit



As I mentioned before in one of my posts, the adobo method can also be applied to seafood aside from meat and vegetables. This adobong pusit recipe is easy to prepare. While some initially saute garlic and onion in oil before adding the squid followed by vinegar, soy sauce, water and seasoning, I just combine all the ingredients in a pot. Same as making chicken or pork adobo. Although, make sure to cook the squid 'just right' or else it might turn rubbery. In case this happens, don't worry. Just extend the cooking hours for a few more minutes. Enjoy!

Ingredients
  • 500 gms squid, sliced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 1/2 cup water
  • 3 bay leaves
  • salt and pepper
  • sugar (optional)
Preparation

1. Clean and wash the squid thoroughly. Make sure to remove the cartilage. 

2. Combine all the ingredients in a pot.

3. Cook for 20 minutes or until the squid is done. If the squid becomes rubbery,
    cook it for a few more minutes.

4. Serve.


Sunday, May 11, 2014

Pork Giniling 2


A few weeks ago, I attended a party where the array of food included roast chicken, sinigang na baboy, fried shrimp, fish fillet, pork giniling and some dessert. As I feasted on the various dishes, I noticed something different about the pork giniling. It tasted giniling but it had a different flavor. The host informed me that she doesn't usually add tomato sauce in her pork giniling dish. Instead, she uses ripe tomatoes. She told me that ripe tomatoes enhance the flavor of this dish.    

This pork giniling dish is quite similar to the recipe I posted a few months ago. Same ingredients except we will be using ripe tomatoes in place of tomato sauce. Enjoy:D!

Ingredients
  • 250 gms ground pork
  • 1 carrot, diced
  • 2 pcs potato, diced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 4 pcs tomato, quartered
  • 1 cup raisins
  • 1 green bell pepper, chopped
  • 1 cup water
  • salt/fish sauce
  • 2 tsp vegetable oil
Preparation

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

2. Add ground pork and fish sauce. Cook until lightly browned.
    Simmer for about 15 minutes.

3. Add carrot and potatoes and cook until tender.

4. Add green bell pepper and raisins.

5. Serve.

Thursday, May 8, 2014

Snow Pea Stir Fry


One of my favorite vegetables is snow pea or sitsaro. I love how versatile it is - it can either be stir-fried or added in salads, soups and stew. Whenever I go to the local market, it is always included in my list. I tried growing this crop once but it did not thrive well. I guess it grows better in cool climate areas like Baguio City.

This dish, Snow Pea Stir Fry is easy to make. All you have to do is to stir fry snow peas with chicken, garlic, onion and soy sauce. This vegetable dish is not only delicious but also good for our body since it is rich in vitamins A and C and low in calories. Hope you try this.

Ingredients
  • 30 pcs snow pea, ends trimmed
  • 1 pc chicken breast, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 tbsp soy sauce
  • salt and pepper
Preparation

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

2. Add chicken and cook until golden brown. Stir in soy sauce.

3. Add snow peas and cook until tender.

4. Serve.

Tuesday, May 6, 2014

Ginisang Sigarilyas (Sauteed Winged Beans)


Winged bean or sigarilyas is a legume plant growing abundantly in the Philippines, Thailand, Sri Lanka, Indonesia and other Asian countries. According to Wikipedia, all parts of the winged bean are edible. The leaves, flowers, tubers and seeds can be used as ingredients in various dishes. Sigarilyas is good for our body because it has high protein content and a good source of vitamins A, C and iron. Aside from these, it is rich in calcium.

This dish, ginisang sigarilyas or sauteed winged beans is easy to prepare. All you need to do is to saute the winged beans with garlic, onion, tomato and slices of pork. One tip in buying winged beans --- select winged beans that are young, smooth and tender. Hope you try this recipe!   

Ingredients
  • 15 pcs winged bean, ends trimmed and sliced diagonally
  • 1/2 cup slices of pork
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 tomato, quartered
  • salt/fish sauce
  • 1 cup water
  • 2 tsp cooking oil

Preparation

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

2. Add pork slices and cook until lightly browned. Stir in water 
    and fish sauce. Simmer for about 15 to 20 minutes.

3. Add winged bean or sigarilyas. Cook until tender.

4. Season with salt/fish sauce.

5. Serve.

Sunday, May 4, 2014

Sardines with Misua


Another simple dish where you can add misua is Sardines with Misua. This dish is easy to prepare. No need to do a lot of chopping. All you need are canned sardines and misua. This is an ideal dish to make when you are craving for a simple soup on a rainy day.

To make this dish, you can use any brand of sardines but make sure it is tomato-based. If you want to add vegetables, you can either add patola or upo since these two vegetables blend well with sardines. This dish is best paired with scrambled eggs. Enjoy!

Ingredients
  • 2 cans of sardines
  • 1 small pack of misua
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1/2 cup water
  • 2 tsp of cooking oil
Preparation

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

2. Add sardines and water and simmer for 10-15 minutes.

3. Add misua and simmer for a few minutes.

4. Serve.

Sauteed Patola with Misua



Sauteed patola with misua is a simple yet nutritious dish. Patola also known as loofah or luffa is a climbing plant widely grown in the Philippines. Its fruit is commonly eaten as a vegetable since it is a good source of fiber, as well as vitamins C and B2. It also contains minerals such as calcium, phosphorus, carotene, niacin and iron. Aside from this, its fruit is allowed to mature and dried and made into loofah sponge and other bath and kitchen accessories.

The patola fruit when combined with misua makes a delicious treat. According to Wikipedia, misua (mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. This soup is easy to prepare and can be made in less than 30 minutes. Instead of ground pork, you can either add shrimp, slices of pork or chicken. Hope you try this recipe! 

Ingredients
  • 1 medium-sized patola, peeled and sliced
  • 1/2 cup ground pork 
  • 1 small pack misua
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 2 cups water
  • salt/fish sauce
  • 2 tbsp. cooking oil
Preparation

1. Peel patola and slice crosswise (about 1/4 inch). Set aside.

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

3. Add ground pork and cook until lightly browned. Stir in fish sauce and water.
    Simmer for about 20 minutes.

4. Add patola and cook until tender.

5. Add misua and simmer for a few minutes.

6. Season with salt/fish sauce.

Friday, May 2, 2014

Chicken Puchero


Puchero is a Spanish word which means "stewpot." For those who are not aware, a stewpot is a large and heavy pot usually made of cast iron with a tight-fitting lid. This kind of pot is popularly known as Dutch oven. This is often used when making soups and stew. In our house, we still have our old but reliable Dutch oven which we still use to make soups and stew.

Going back to puchero, there are several variations of making this dish: chicken, pork and beef. It usually consists of chicken, pork or beef,  saba (or plantain) banana, potatoes, chorizo bilbao, pechay or bokchoy, green beans, cabbage, tomato sauce, seasoning and a whole lot more.

Chicken puchero is considered a favorite stew served during fiestas, weddings and other occasions. This is often served with fish sauce or chilies. Hope you try it.

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 pcs saba banana, sliced diagonally
  • 2 pcs potato, quartered
  • 2 bunches of bokchoy
  • 1/4 cabbage, sliced
  • 1 small can green peas
  • 1 250 gm tomato sauce
  • 2 - 2 1/2 cups water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, quartered
  • 1/2 tsp peppercorns
  • cooking oil
  • sugar (optional)
Preparation

1. In a Dutch oven or ordinary pot, heat oil and saute garlic, onion and tomatoes.

2. Add chicken and cook until lightly browned. Stir in fish sauce, tomato sauce 
    and water. Simmer for about 30 minutes.

3. Once the chicken is cooked, add the potatoes, saba banana, green beans and 
    green peas. Simmer for a few minutes.

4. Add cabbage and bokchoy. Cook until tender.

5. Season with fish sauce and salt.

6. Serve.