Crab in Coconut Milk

A  treat from my Nana ( my mom), she bought me some for our lunch and I cooked it in coconut milk. It's  so yummy.


Ingredients:
1 kilo crabs
2 cups coconut milk
3 cloves garlic
thumb size ginger
1 onion
1 bunch swamp cabbage ( kangkong)
salt and pepper to taste

Procedure:
1. Saute the garlic, ginger and onion then add the coconut milk and bring to a boil.
2. Add the crab,  simmer until cooked while stirring occasionally, add the kangkong, salt and pepper then simmer until done.
3. Serve hot with rice.

Tortang Hipon

Simple yet delicious. Try it and enjoy.

Ingredients:
1/4 kilo small size shrimps
1 egg ( beaten)
1/2 cup flour
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well until well combined.
2. Heat an oil, scoop a portion then deep fry until golden brown. Remove from oil then place in a plate lined with paper towel to absorb the oil.
3. Serve and enjoy.

Sweet and Spicy Galunggong Paksiw

I cooked this because my nephews and nieces like sweet and spicy paksiw.


Ingredients:
1/2 kilo Galunggong ( round scad fish)
1/2 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
2 pieces laurel
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done. Serve hot.

Tuna Lumpia

Simple yet yummy tuna spring roll. I cooked this for friends who will not eat pork and beef due to health reasons. They really loved it.

Ingredients:
2 cans tuna in oil
1 onion ( minced)
2 small size carrots ( Julienned)
salt and pepper to taste
spring roll wrappers

Procedure:
1. Combine the canned tuna, onion, salt and pepper until fully mixed.
2. Spoon a portion of the mixture, then put a slice of carrot and wrap well.

3. Deep fry until golden brown then serve.

Sinabawang Ulo ng Tuna

I was tempted to cook this because while I am at the market this morning, the vendor of this is a very good one and was able to convinced me to buy this. I'm glad that I bought it, the soup is yummy, I am the one who ate the eye, that's extra yummy for me. Have you eaten tuna's eye before?

Ingredients:
1 kilo sliced Tuna head
3 cups water ( add if needed)
2 tablespoons fish sauce (optional)
1 onion
1 teaspoon ginger strips
1/4 kilo Chinese cabbage or any green leafy vegetables for soup
some chili fingers
salt to taste

Sliced Tuna Head

Procedure:
1. Saute the ginger and onion then put the tuna head and fish sauce then simmer for 2 minutes then add the water and bring to a boil, when boiling reduce the heat and simmer until the fish is fully cooked.
2. Increase the heat to high then add the Chinese cabbage, chili and salt to taste then simmer for a minute, turn off the heat.
3. Serve it hot and enjoy.

Pocherong Bangus

Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it.

Ingredients:
1 piece bangus ( slice into your desired size)
2 tablespoons tomato paste
1 small onion
3 cloves garlic
1/4 kilo pechay
2 cups water
6 slices of fried banana
salt and pepper to taste


Procedure:
1. Fried the fish until golden brown, set aside.
2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil.
3. Continue simmering then add the pechay and the fried banana and simmer  for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat.
4. Serve it hot and enjoy.

Deep Fried Catfish

Catfish can be cooked in so many ways but I like it crispy and hot, just like this. 

Ingredients:
2 catfish (hito) cleaned
2 stalks lemon grass (tanglad)
1/4 cup flour
salt and pepper to taste


Procedure:
1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown.
2. Serve it hot.

Buttered shrimps

Easy to cook shrimp dish that will make the eaters/ loved ones, love you more. Give it a try.

Ingredients:
1/2 kilo shrimps
2 tomatoes
2 tablespoons butter
2 cloves garlic
1 small onion
salt and pepper to taste

Procedure:
1. Heat the butter then saute the garlic, tomato and onion until soften then add the shrimps.
2. Give a good stir and increase the heat, add salt and pepper to taste then stir until done.
3. Serve it hot.

Binalot na Dilis Paksiw

I love cooking anchovies paksiw this way to avoid it from breaking up. I learned this style from my parents.

Ingredients:
1/2 kilo anchovies ( dilis)
thumb size ginger
1 onion
2 cloves garlic
1/2 cup vinegar
1/4 teaspoon black pepper (crushed)
salt
banana leaves for wrapping



Procedure:
1.  Combine the anchovies, ginger, black pepper, salt, garlic and 1/4 cup vinegar and mix well.

2. Spoon a portion then place it on the banana leaves and wrap well.

3. When wrapping is done, put the rest of the vinegar, cover and cook over low heat. Serve when done.

Sinigang na Bangus

I'm craving for  a milkfish belly with soup and this is the perfect dish for it, the creamy milkfish belly in a hot sour soup oh so yummy.

Ingredients:
1 big milkfish (bangus)
1 bunch kangkong (swamp cabbage)
1 onion
3 cups water ( add if needed)
2 tablespoons patis
chili finger ( siling haba)
1/4 kilo tamarind  (wash well boiled and drained) or  sinigang mix according to your taste
salt to taste

milkfish

Procedure:
1. In a pot put the onion,  fish sauce, chili finger, salt and fish then cook over medium heat, allow the natural juice of the fish to come out and simmer for 3 minutes then add the water and bring to a boil.
2. Simmer until the fish is cooked then add the swamp cabbage and simmer until cooked then add the tamarind extract or sinigang mix then simmer for a minute and turn off the heat.
3. Serve it hot.

Clam soup ( Sinabawan nga tuway)

This variety of sea shell is one of the bests for soups, in Mindanao region this is called Tuway. The meat is succulent and the soup is irresistible. "Higop na!" .

Ingredients:
1/2 kilo clams
1 cup horse radish (malunggay)
1 onion
1 tomato
1 1/2 cup water
salt and pepper to taste

Procedure:
1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the clams and boil for 2 minutes or until the shells opened.
2. Add the horse radish, salt and pepper to taste then simmer for a minute and turn off the heat.
3. Serve it hot and enjoy.

Halabos na Alimango

Halabos is a cooking method in the Philippines wherein you cook the base ingredients with its own juice. This cooking procedure mostly applies to shrimps and crabs because these seafoods do not require a lot of time and soup in cooking.

Ingredients:
1 kilo crab ( washed well)
1/2 teaspoon salt
3 cloves garlic

Crab

Procedure:
1. Put the crabs in a pan together with the salt and garlic.
2. Cook over medium heat until the natural juice comes out, stirring occasionally until done.
3. Serve hot .

Adobong Bangus

Tired of the usual milkfish paksiw? Try this milkfish adobo recipe and enjoy a delicious meal.


Ingredients:
1 big milkfish ( cleaned and sliced)
1/2 cup vinegar
1/4 cup soy sauce
2 basil leaves/laurel
1/4 teaspoon black pepper
2 cloves garlic
1/2 teaspoon ginger strips
1 small onion


Procedure:
1. Saute the garlic, ginger and onion then add the fish and all the ingredients then bring to a boil, once boiling, let simmer over low heat until the fish is fully cooked.

2. Serve it hot.

Ginisang Fresh Alamang

This is not my favorite viand to eat, but this one, I was not able to resist. The natural flavor of a very fresh alamang captured my taste buds. I want to have it again. :-).


Ingredients:
1/4 kilo fresh alamang
1 big tomato (diced)
1 onion (diced)
2 cloves garlic
1 small bell pepper (diced)
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic, onion and tomato then add the fresh uyap and continue to sauté until half cooked.

2. Add the bell pepper, salt and pepper then stir until done.
3. Sprinkle with spring onion then serve it hot.

Mely's Kitchen Bangus Paksiw

Paksiw is a cooking process in the Philippines using vinegar. Milk fish paksiw is my favorite specially the belly part, oh so yummy! I added a little soy sauce for a darker color of the fish.

Ingredients:
1 medium size bangus ( sliced and cleaned)
1/2 cup vinegar
1 tablespoons soy sauce
1/2 cup water
1/4 teaspoon black pepper ( crushed)
some chili finger (siling haba)
thumb size ginger
1 small onion
2 cloves garlic
salt to taste

Procedure:
1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer  until the fish is half cooked.
2. Add the water and continue to boil until the fish is fully cooked.
3. Serve it hot with extra rice.

Baked Scallops

 

A delicious delicacy that will make you want for more. Scallops are one of the best sea foods, a little expensive but it's worth it.

Ingredients:

6 pieces scallop ( boiled and ready in half shell)

1/2 cup flaked or grated mozarella cheese

1/2 cup mixed boiled vegetables ,diced( carrot, potato and green peas)

salt and pepper to taste

Fresh scallops

Procedure:

1.Top each scallop with mixed vegetables, salt, pepper and cheese.

2. Pre-heat the oven and bake the scallops for 15 minutes at 180C.
3. Serve and enjoy.

Bangus Sisig

Healthier version of sisig. I saw some leftover grilled Bangus from our lunch, that's why I cooked this, my Mom loved it, since she can not eat pork sisig because of health reasons. She said it's really yummy.

Ingredients:
1 1/2 cup flaked Bangus
2 tablespoons soy sauce
1  onion (minced)
3 cloves garlic (minced)
1/4 teaspoon chili powder ( can be replaced with fresh chili according to your taste)
2  tablespoons lemon or calamansi juice
1 egg (optional)
spring onion
salt and pepper to taste

Leftover Grilled Bangus

Procedure:
1. Saute the garlic and onion, then add the flaked Bangus, give it a good stir.
2. Add the chili powder, soy sauce, calamansi juice, salt and pepper then stir until well combined, continue stirring until done, crack and egg then sprinkle with spring onion.
3. Serve hot and enjoy.

Cockle Soup

Cockles are very delicious kind of marine clams, this type is called in Davao region of the Philippines as "Kurang". Succulent and chewy but the flavor is so yummy, the best to cook it this way.

Ingredients:
1/2 kilo kurang (cockles)
1 small onion
1 tomato
2 cups water
2 cups camote tops ( talbos ng ccamote)
salt to taste

Procedure:
1. In a pot put the water,  tomato and onion then bring to a boil, add the shells and simmer for 5 minutes.
2. Add the camote tops then season with salt and simmer  for a minute and turn off the heat.
3. Serve it with love :-).

Shrimp with Peanut Butter

A nutty and creamy tasting shrimp dish that goes well with steamed rice. I cooked this from my imagination for a friend who loves to eat shrimps.

Ingredients for 4 servings:
1/2 kilo shrimps
1 tablespoon peanut butter
1/4 cup water
1 onion
1 clove garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and stir for a minute.
2. Add the water and bring to a boil then add the peanut butter, salt and pepper to taste, simmer until cooked.
3. Serve with rice.


I sprinkle it with chopped coriander.

Bangus with Tausi

Tochong Bangus or bangus with tausi is easy to cook, this is one of the many recipes that we can make with milkfish, flavorful and will surely boost your appetite so make sure that there is enough rice when you serve this.

Ingredients for 8 servings:
2 medium size Milkfish (bangus) cleaned and cut to your desired size
1 can black beans (drained)
1 clove garlic
2 tablespoons vinegar
1 onion
2 cups water
1/2 cup flour
salt and pepper to taste

ingredients

Procedure:
1. Sprinkle the milkfish with salt then coat it with flour and fry it. Set aside.
2. Saute the garlic and onion then add the black beans and vinegar,  simmer for a minute then add the water and bring to a boil.

3. Add the fried milkfish then simmer for 3 minutes over medium heat, season with salt and pepper then simmer until done.
4. Serve it hot.

You can add tofu for this recipe.