Sunday, November 30, 2014

Pork Ribs Nilaga


On rainy days, one dish that comes to mind is pork ribs nilaga. The word nilaga means boiled meat and vegetables. This recipe is similar to the chicken nilaga  recipe I posted a few months ago. The only difference is in the kind of meat used. What I love about this dish is it has meat and vegetables such as potatoes, green beans, and cabbage. I also add saba  whenever it is available.

You can prepare this dish by initially boiling the pork ribs in water. Once the meat is tender, add the seasonings and vegetables. Serve in a bowl and you have a delicious pork ribs nilaga  which you can enjoy for lunch or supper.

Ingredients
  • 500 gms pork ribs, cut into serving pieces
  • 3 pcs potato, quartered
  • 8 pcs green beans, ends trimmed
  • 3 pcs saba, sliced diagonally
  • 1/2 cabbage, sliced
  • 1 onion, sliced
  • 1/2 tsp peppercorns
  • fish sauce
  • 7 cups water
Preparation

1. In a large pot, add water and pork ribs. Boil for an hour over medium heat.

2. Once the meat is tender, add the onion, peppercorns and fish sauce.
    Simmer for 15 minutes.

3. Add the potatoes followed by saba and green beans.

4. Once the  vegetables are tender, add the cabbage.

5. Season with fish sauce.

6. Serve hot.






Thursday, November 27, 2014

Suman sa Ibus


Suman  or rice cake is a popular Filipino dessert. This kakanin is often served during merienda or even breakfast. There are several varieties of suman in the Philippines.  We have suman sa lihiya, suman sa ibus, suman sa inantala, sumang kamoteng kahoy and a whole lot more.

Among the rice cakes, my favorite is suman sa ibus. I love the combination of malagkit, coconut milk and salt. A very simple recipe. What I don't like about this suman is how it is wrapped. It takes time before I can finish wrapping one. Anyway, it is worth it. In case you have a difficult time making the wrapper, I suggest you use banana leaves. This goes well with sugar, ripe mango and tsokolate.

Ingredients
  • 3 cups malagkit rice
  • 2 cups thick coconut milk
  • 2 tsp salt
Preparation

1. In a bowl, soak malagkit in water until
    grains are swollen (about an hour).

2. Wash malagkit and drain. Add salt and
    coconut milk.

3. Prepare the ibus wrapper (On one end
    of a young coconut leaf, make a knot
    and fold it into a triangle. Roll the coconut
    leaf upwards. Make sure that it overlaps.
    Fill the tube container with malagkit as you
    work your way to the top. Once you reach
    the top, fold it. Tie each suman with strips
    of coconut leaves).

3. Arrange in a large saucepan and cover
    with water. Boil for 2 hours or until each
    is cooked completely.

4. Serve with sugar, ripe mangoes or tsokolate.

Saturday, November 22, 2014

Chicken Longganisa


One breakfast combination which I love to eat is chicken longganisa, tomatoes and sinangag or garlic fried rice. I usually dip the longganisa in garlic and vinegar sauce. This chicken longganisa recipe is similar to the skinless longganisa I posted a few months ago. Instead of using ground pork, we will be using ground chicken. You can buy chicken fillet and chop it into small pieces or you can buy the ground chicken which is readily available in supermarkets. To make this recipe, just combine all the ingredients then roll the chicken mixture on a piece of wax paper. Store it in a plastic container and freeze to prolong its shelf life. This is another yummy recipe which you can prepare this coming holiday season!

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

1. Mix all the ingredients in a bowl.

2. Put 2 tbsp of chicken mixture on 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.

4. Serve with your favorite dipping sauce.

Wednesday, November 5, 2014

Bulanglang


When I was growing up, I never liked this vegetable dish. I only ate the fried fish which was paired with this dish. My late father loved cooking this simple vegetable dish. He would pour rice washing in a large pot and as soon as it boils, he would add all the vegetables one by one. He would then season it with salt and sometimes shrimp paste. I only appreciated this dish when I was an adult. I soon realized the health benefits of this dish considering all the vegetables in one dish.

Bulanglang  is a Tagalog word which means "vegetable stew without spice." Salt or shrimp paste is added to the vegetables to enhance its flavor. It is a simple vegetable dish to prepare. The only ingredients that you need are rice washing, vegetables and seasoning. There is no limit to the vegetables that you can add. Enjoy! 

Ingredients 
  • 1 cup kalabasa, sliced
  • 1 cup gabi, quartered
  • 4 pcs okra, sliced diagonally
  • 2 cups saluyot 
  • 4 cloves garlic, crushed
  • 1 tomato, quartered
  • 4 cups rice washing
  • salt
Preparation

1. In a pot, boil 4 cups of rice washing.

2. Once it boils, add garlic and tomato.

3. Add kalabasa and gabi and cook until slightly tender.

4. Add okra and cook until tender. Then add the saluyot and malunggay.

5. Season with salt.

Tuesday, November 4, 2014

Ginataang Manok


Ginataang manok  is a simple and easy dish to make. This is a chicken recipe which is cooked in coconut milk. This recipe is similar to the Ginataang kalabasa at sitaw I posted a few months ago. To make this dish, simply saute chicken pieces in garlic, onion and ginger. Once it is cooked, add the coconut milk, vegetables and seasonings. I usually add kalabasa (squash) and sitaw (stringbeans). Although, others add green papaya/chayote instead of kalabasa and pechay/bok choy instead of stringbeans. Am sure all versions taste delicious. Happy cooking!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 thumb size ginger, sliced
  • 2 cups kalabasa or squash, sliced
  • 8 pcs stringbeans, cut into 1 inch length
  • 2 cups coconut milk
  • 1/2 cup water
  • 2 tsp cooking oil
  • fish sauce
  • salt and pepper
Preparation

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

2. Add the chicken pieces and fish sauce. Cook until lightly browned.

3. Add water and coconut milk and bring to a boil.

4. Put the kalabasa and cook until slightly tender then add the sitaw.

5. Season with salt and pepper.