Saturday, June 21, 2014

Blanched Camote Tops


I always like camote tops salad specially when it is raw, but some of my friends do not like it raw so I blanched it. The best when paired with fried or grilled meat or fish.

Ingredients:
2 bunches of camote tops ( talbos)
2 tablespoons of vinegar or calamansi juice
3 cloves garlic ( crushed)
pinch of sugar
salt and pepper to taste
Talbos ng Camote/ Camote tops
Procedure:
1. Boil 3 cups of water, when it is boiling turn off the heat then put the the camote tops to blanch it. Set aside after blanching.
2. Mix the vinegar, garlic, sugar, salt and pepper then sprinkle over the blanched camote tops.
3. Serve and enjoy your meal :-).




Note: You can add tomatoes, onion, fish paste and other spices for this recipe.

Friday, June 20, 2014

Tinolang Bangus




Simple and easy to cook but the soup is very delicious, I learned this from my mother. I love the taste of this light soup dish specially when the milkfish is so fresh, the flavor of the soup is too good to resist.

Ingredients:
1 piece milk fish (bangus) Sliced to your desired size
4 small tomatoes
2 small red onion
thumb size ginger
3 cups water ( add if needed)
2 chili finger (siling haba)
2 tablespoons fish sauce (optional)
salt to tast

Procedure:
1. In a pot, put the water, onion, tomato and ginger then bring to a boil,


let boil for 2 minutes then add the fish, chili and fish sauce or salt to taste then just simmer until the fish is fully cooked.
2. Turn off the heat then serve.


Wednesday, June 18, 2014

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.

Sunday, June 15, 2014

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?

Thursday, June 12, 2014

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.



Wednesday, June 11, 2014

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.


Tuesday, June 10, 2014

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.

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