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Showing posts from May, 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.
500 gms mussel or tahong3 cloves garlic, crushed1 onion, sliced1 large thumb-size ginger, slicedfish sauce2 cups water2 cups malunggay leaves

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

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.

15 pieces winged bean or sigarilyas, sliced diagonally3 eggs, beaten3 cloves garlic, crushed1 onion, chopped1 tomato, quarteredsalt and peppercooking 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.

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 withmung 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!
2 cups mung bean sprouts or togue4 pcs tofu, sliced 3 cloves garlic, crushed1 onion, chopped1 tsp soy sauce3/4 cup watervegetable oilsalt/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 tof…

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!  
250 gms pork belly, sliced1 cup pork blood6 cloves garlic, crushed1 onion, sliced 1/3 cup vinegar1/2 tsp brown sugar2 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 …

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.
1 kilo leftover lechon, cut into serving pieces7 cloves garlic, crushed1 onion, sliced1/2 cup vinegar1 cup water2 cups liver sauce (preferably Mang Tomas)1/2 tsp salt3 bay leaves1/8 tsp sugar2 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…

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. 
500 gms ground pork1/8 cup brown sugar2 tbsp soy sauce2 tbsp vinegar8 cloves garlic, mincedsalt and pepperoil 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…

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, sarciadorefers 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!
2 pcs tilapia, cleaned and scaled 3 cloves garlic, crushed1 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…

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!
500 gms squid, sliced1/2 cup soy sauce1/3 cup vinegar4 cloves garlic, minced1 onion, sliced1/2 cup water3 bay leavessalt and peppersugar (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.

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!
250 gms ground pork1 carrot, diced2 pcs potato, diced4 cloves garlic, crushed1 onion, sliced4 pcs tomato, quartered1 cup raisins1 green bell pepper, chopped1 cup water salt/fish sauce2 tsp vegetable oil Preparation
1. In a pan, heat oil and saute garlic, onion and tomatoes.
2. Add ground pork and fish sauce. Cook …

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.
30 pcs snow pea, ends trimmed1 pc chicken breast, sliced3 cloves garlic, crushed1 onion, sliced1 tbsp soy saucesalt 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.

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!   
15 pcs winged bean, ends trimmed and sliced diagonally1/2 cup slices of pork3 cloves garlic, crushed1 onion, sliced1 tomato, quarteredsalt/fish sauce1 cup water2 tsp cooking oil
1. In a pan, heat oil and saute garlic, onion and tomato.
2. Ad…

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!
2 cans of sardines1 small pack of misua3 cloves garlic, crushed1 onion, chopped1/2 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! 
1 medium-sized patola, peeled and sliced1/2 cup ground pork 1 small pack misua4 cloves garlic, minced 1 onion, sliced2 cups watersalt/fish sauce2 tbsp. cook…

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.
500 gms chicken, cut into serving pieces4 pcs saba banana, sliced diagonally2 pcs potato, quartered 2 bunches of bokchoy1/4 cabbage, sliced1 small can green peas1 2…