Gingered Crab

A simple crab dish that is pungent and aromatic because of the ginger that will surely make your taste buds excited :-).

Ingredients:
1/2 kilo crabs (cleaned)
100 grams ginger
3 cloves garlic
1/2 cup sliced spring onion
salt or fish sauce to taste

Procedure:
1. Saute the garlic and ginger until the aroma comes out then add the crabs and stir well.
2. Simmer for 3 minutes then add the salt and spring onion then simmer until cooked.
3. Serve it hot with rice.

Tulingan Paksiw with Pork

Somebody emailed me requesting this recipe, "Tulingan Paksiw with Pork" this is yummier than the ordinary paksiw, the vinegar and spices blended well with the pork making it tastes excellent! Try it.

Ingredients:
2 pieces Tulingan = skipjack Tuna ( sliced to your desired size)
1/4 kilo pork belly
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion ( diced)
1/2 teaspoon peppercorn (pamintang buo)
thumb size ginger( strips)
some chili
salt to taste

Procedure:
1. In a pan put all the ingredients and let it boil, then simmer over low fire  until cooked.

2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes or until done.
4. Serve it with rice.

No Bake Durian Pie

Sniff, sniff, do you smell something? It's the Durian at the back of our house, it's already ripe because you can smell it anywhere. My family made it into a very delicious pie for my blog :-). I love you all.

Crust Ingredients:
1 1/2 cup powdered Graham Crackers
1/2 cup melted butter

Crust Procedure:
1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened.


Filling Ingredients:
4  seeds with flesh of Durian
1/2 cup white  sugar
4 tablespoons  cornstarch
2 cups Evaporated Milk
2 egg yolks
2 tablespoons butter
1 tablespoon vanilla
dash of salt

Durian Fruit

seeds with flesh

Filling Procedure:
1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool.

To assemble:
Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours.

2. Remove from refrigerator, un-mold then slice and serve with a smile.

Breakfast Today ( June 15, 2014)

I prepared a Filipino breakfast for my friends today and they all loved it.
Fried Rice
Fried Eggplant
Fried Dried Fish
Fried Eggs
How about you? What breakfast you prepared today?

Ginisang Ampalaya, Kalabasa at Talong

Mga Pinoy gulay na gustong gusto ko kapag walang pangpakbet at kahit ito lang ang sangkap, simot sarap talaga sa sobrang sarap.

Mga sangkap:
1 kilo kalabasa
1/2 kilo talong
1/4 kilo ampalaya
1/4 kilo karne ng baboy
4 cloves bawang
1 sibuyas
2 tasa ng tubig
2 kutsara bagoong alamang
salt if needed

Paraan ng pagluluto:
1. Igisa ang bawang at sibuyas pagkatapos ay ilagay ang sahog, haluing maigi at ituloy ang pagigisa hanggang sa maging medyo luto na ang karne.
2. Ilagay ang bagoong at igisa sa loob ng isang minuto saka ilagay ang tubig at lakasan ang apoy hanggang sa kumulo.
3. Idagdag ang kalabasa at talong, haluing maigi at lutuin hanggang maging half cooked.
4. Idagdag ang ampalaya at haluing maigi, at hayaang maluto ng tuluyan, dagdagan ng asin kung kailangan.
5. Ihain habang mainit pa.

Tortang Alamang

Shrimp fry or hipon alamang is so flavorful specially when cooked into torta. Torta is a kind of omelette that is popular across the Philippines, it is simple and easy to cook, here is a simple recipe of shrimp fry torta.

Ingredients:
1 cup alamang ( shrimp fry)
1/4 cup water ( add if necessary)
1/2 cup flour
6 cloves garlic ( minced)
2 eggs beaten
salt and pepper to taste
oil for frying

Procedure:
1. Mix all the ingredients  except the oil, then spoon a portion and fry until golden brown.

2. Serve it hot with your favorite dipping sauce.

How to cook Chicharong Bulaklak

Chicharong bulaklak is made from a part of pork's intestine that looked like a flower that's why it is called bulaklak a Filipino term for flower. It's just a small portion of the intestines that is why chicharong bulaklak is  valued high at the market. This dish goes well to dip in vinegar with lots of garlic and hot chili.

Ingredients:
1/2 kilo pork's chitterlings or intestines (bitukang bulaklak)
2 cups water
1 cup oil
1/4 teaspoon ground pepper
1/2 teaspoon salt

Procedure:
1. In a pot put all the ingredients except the oil and allow to boil until the water evaporates.
2. Pour in the oil and fry the intestines until golden brown.
3. Slice and serve with your favorite dipping sauce.

Tambakol Paksiw

Tambakol or yellow fin tuna is a versatile fish because you can make various dishes with it, from ceviche, grilled, fried, baked and many more, it's always the best even stewed it in vinegar (paksiw) you will really like it. So here is a recipe for paksiw.

Ingredients:
2 pieces Tambakol ( slice to your desired size)
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion ( diced)
thumb size ginger( strips)
some chili
salt and pepper 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.
4. Serve it with rice.

Ginisang repolyo at kalabasa

We all love this vegetable combination, really yummy.

Ingredients:
1/2 kilo squash
1/2 kilo cabbage
1/4 kilo pork
1 small size onion
3 tablespoons soy sauce
1 cup water
salt and pepper to taste

Procedure:
1. Saute the onion then add the pork and saute for until brownish then add the squash and soy sauce simmer for one minute
2. Add the water and put the salt and pepper, stir every now and then until almost cook.
3. Increase the heat then add the cabbage, mixing it occasionally until it is done.
4. Serve it hot.

Sauteed Lettuce with Pork

Most of the people called lettuce as "rabbit food" because it is eaten raw, but recently it is very abundant from our own garden and we are always making it into salads, but today, for a change I've decided to saute it.  Lettuce is a great source of Vitamins K, A, C and other valuable nutrients to maintain good health. Low in calories, therefore it is a good vegetable to eat when you are on a diet.
Still the best to eat this raw.


Ingredients for 4 servings:
1/2 kilo lettuce ( cut to your desired size)
1/4 kilo pork ( or any meat of your choice)
4 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then add the pork and continue to saute until the pinkish color is gone.
2. Add soy sauce, salt and pepper to taste then simmer until the pork is fully cooked then add the lettuce, give a good stir and simmer until done.
3. Serve it with a smile :-).

Source: http://www.nutrition-and-you.com/lettuce.html

Sisig

Sisig is a popular dish in the Philippines that originated in Angeles City, Pampanga, making the city as the "Sisig capital of the Philippines". Filipinos across the country love this dish and cook it using their own style or version. I didn't put any innards ( lamang loob) because my friend do not like it.
Learn more about sisig by clicking the link.
http://en.wikipedia.org/wiki/Sisig

Ingredients for 4 servings:
1/2 kilo of pork's ear and cheeks ( pork mascara)
3 cloves garlic
1 onion ( diced)
5 tablespoons soy sauce
4 tablespoons calamansi or lemon juice
1/4 teaspoon ground pepper or according to your taste
1/2 teaspoon minced ginger
salt to taste

Procedure:
1. Boil the pork's ear and cheek until tender, then grilled or broiled and chopped.

2. Saute the ginger and garlic then the onion and continue to saute until soften, then add the the chopped pork's ear and cheek, soy sauce, lemon juice, and ground pepper then mix well and simmer for few minutes, add salt if necessary.

3. Continue to Simmer until done, you can chopped some chili pepper and put it before serving or crack an egg at the middle then serve. Enjoy!

Hot and Spicy Adobong Adidas

My friends requested this dish because they are craving for hot and spicy chicken feet. I served them a regular chicken feet adobo few weeks ago but they want it hot and spicy, so here it is.

Ingredients:
1 kilo chicken feet
1/2 cup soy sauce (add if needed)
1/2 cup vinegar
6 cloves garlic
thumb size ginger ( strips)
1 small size onion
1/4 teaspoon ground pepper
1/4 teaspoon chili powder
garlic ( thumb size)1/4 teaspoon ground pepper
2 cups water

Procedure:
1. Saute garlic, ginger and onion
2. Add the chicken feet and the rest of the ingredients cover it and simmer.
3. Mix it well, then add water and let simmer until tender. When it's already tender and it's still has a lot of water, increase the heat and allow the water to evaporate making it saucy and yummy.
4. Serve it hot.

Binagoongang Talong

Few months ago I posted Binagoongang baboy ( pork with shrimp paste) and binagoongang sitaw (string beans with shrimp paste) then somebody message me if it is possible to make binagoongang talong ( eggplant with shrimp paste) well, here it is! A delicious eggplant dish that you will surely love.

Ingredients for 4 servings:
1/2 kilo eggplant ( slice to your desired size)
2 tablespoons shrimp paste ( bagoong alamang)
3 cloves garlic
1/2 cup water
salt and pepper if needed

Procedure:
1. Saute the garlic then add the shrimp paste and saute for a minute then add the water and increase the heat.
2. When the water is boiling add the eggplant, stir well and simmer until cooked.

3. Check the taste then add salt and pepper if necessary, then serve it hot.

Fish Pie

This fish pie is an excellent center table piece during special gatherings or just a special treat for your loved ones, it's always good anytime of the day.

Ingredients for Fish Filling
1 shallot
4 stems dill
4 stems taragon
olive oil
200 grams halibut (or any white fish)
dash of nutmeg
dash of mustard powder
salt
freshly ground pepper
200 g cream
1 egg white
salmon fillet about 350 g
1 egg

Dough
500 g flour
200 ml milk
7 g instant dry yeast
60 g butter
1 egg
dash of nutmeg
salt

Dill Sauce
salt
1 egg yolk
1 t mustard
1 t vinegar
freshly ground pepper
500 ml oil (sunflower or any veg oil)
small bundle of dill
lemon

Other necessary things:
1 pattern for fish
brush
cutter
extra flour

Precedure:

for fish filling:
Peel the shallot. Finely chop the dille and taragon. Heat oil in a pan and saute the shallot. Slice the halibot and coat with spices, onion and herbs and season with salt and pepper. Marinate the fish for about 30 min in the refrigerator. Beat the cream until frothy. Grind the halibot and the egg white in the machine and mix with the beaten cream. Save in the refrigerator until ready for use.

for Dough
Put the flour on the table and make a well at the center. Heat the milk until lukewarm and pour into the well. Put the yeast, butter, egg, nutmeg and salt.  Mix little by little until all the flour has be incorporated. Knead until silky. Keep the dough in the refrigerator for about 15 min. Preheat the oven to 220 degrees C. Roll the dough as thin as possible so it can make 2 fish. Cut the mold. Beat the egg. Put one fish on a lined baking sheet and brush the top with egg. Spread half of the cream halibot over the dough but leave the edge free. Place the salmon in the middle. Sprinkle with salt and pepper and divide the rest of cream over the salmon. Put the second fish on top and press the edges firmly. Brush the top of the fish with egg. Press with a round plug near eye from the head of the fish to make an outlet for the steam and make the remaining dough into fins.  Use scissors to cut the fish scales. Set the temperature to 200C and bake the fish in about 20 more minutes until golden brown.

Dill Sauce
Mix salt, egg yolk, mustard, vinegar and pepper then whisk together the oil drop by drop through. Chop the dill and stir in together with the lemon.

Serve the fish pie with dill sauce and lemon slices. Good for 8 persons

Ginisang Pechay

I love this vegetable a lot, yummy and nutritious.

Ingredients for 4 servings:
1/2 kilo pechay
1 can sardines
2 cloves garlic
1/2 piece onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the sardines and continue to saute for a minute.
2. Increase the heat and add the pechay then give a good stir to mix evenly.

3. Add salt and pepper then stir until done and serve it hot.

Dinakdakan

Dinakdakan is a popular Ilocano  dish made from pork's ears and face (mascara) that's boiled and grilled then chopped and added with pork's brain and spices for an excellent taste. My Ilocano friends helped me in making this.

Ingredients:
1/2 kilo pork mascara ( combination of pork's ear and face)
2 tablespoons pig's brain ( I've got the brain from lechon) if using a raw brain boil it first until cooked.
1 onion ( minced)
2 tablespoons calamansi or lime juice
2 tablespoons soy sauce
2 tablespoons mayonaise ( Optional)
3 pieces wild chili ( labuyo) chopped
salt and pepper to taste

Procedure:
1. Boiled the pork mascara until tender then grilled and slice into small pieces.
2. Combine all the ingredients until fully mixed.
3. Serve and enjoy.

Adosilog

I have leftover adobo that's why I made  adosilog for breakfast which we all enjoyed with coffee and a good chat.
Adosilog is a combination of adobo, frid rice and fried egg.
Adobo--->Ado
(Frid Rice) Sinangag--->si
(Fried egg) Itlog--->log =Adosilog
Just assemble all the items in a serving plate then serve.

Ginisang Sayote

A simple and delicious sayote dish that is very easy to cook.

Ingredients:
3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.

Pinaupong Manok

Pinaupong Manok is a whole chicken cooked in a sitting position, there are various ways of cooking it.  I tried one today and it's good and delicious. Try it.

Ingredients:
1 whole chicken ( around 2 kilos) you can choose the size of the chicken that you will use
1 teaspoon chili flakes (optional)
3 tablespoon calamansi or lemon juice
salt and pepper to taste
2 tablespoon butter
1 can softdrink ( your choice)
2 cloves garlic ( crushed)

Procedure:
1. Sprinkle the juice on the chicken,then rub it with chili flakes, salt and pepper.

2. Remove half of the Coke content then put the garlic and butter inside the can, insert the can at the lower opening of the chicken and set it in a sitting position.
3. Put in the pre-heated oven at 180C and cook for 1 hour or until done.
4. Serve and enjoy :-).

Note: Smaller chicken is faster to cook. So reduce the time when you use a smaller chicken.

Hot and Spicy Squid Adobo

Squid adobo is yummier when it is hot and spicy, so I cooked some today to satisfy my craving for this dish.

Ingredients for 6-8 servings:
1 kilo squid ( cleaned and ink set aside)
1 onion (diced)
3 cloves garlic ( minced)
2 tablespoons soy sauce
1/4 cup vinegar
3 chili pepper ( labuyo)
1/4 teaspoon ground pepper
2 bay leaves/laurel
salt if needed

Procedure:
1. Saute the garlic and onion then add the ink and continue to saute for few seconds then increase the heat and add the squid and give it a good stir.
2. Add the rest of the ingredients and mix well then simmer for 4 minutes over high heat then turn off the heat.
3. Serve it hot with rice.