Sunday, July 20, 2014

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.

Simple Tapioca Macaroni Salad


Simple and easy to prepare salad yet so delicious. I prepared this when I arrived at a friend's house who wants to taste one of my tapioca salads :-). She recommend this recipe for everybody because she really loved it after she tasted.

Ingredients for 20 servings:
1/2 kilo Tapioca pearls or Sago( cooked and drained)
1/2 kilo macaroni ( cooked according to its packaging procedure)
1 can Fruit cocktail (380 grams)
500 ml Nestle All purpose cream (2 tetra packs)
1 can condensed milk (390 grams)
1 can evaporated milk (370 ml)
2 cups  any color nata de coco

Procedure:
1. Combine all the ingredients then refrigerate for few hours.
2. Serve with a smile :-).

Saturday, July 19, 2014

Rellenong Bangus

Stuffed milkfish ( rellenong bangus) a little laborious to make but it's worth it, very yummy and perfect to prepare for the whole family specially during special gatherings.

Ingredients for 3 regular size Milkfish:
3 pieces milkfish  (properly cleaned)
1 onion( diced)
4 cloves garlic (minced)
1 carrot (minced)
1 cup green peas
1 bell pepper (minced)
1/2 cup raisins
1/2 cup corn starch for dusting
salt and pepper to taste
cooking oil for frying

Procedure:
1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.






2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.


3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.




4. After stuffing the fish, dust it with corn starch to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.


5. After frying, set aside to cool before slicing ( slicing it while hot is easy to break) Serve it with rice and enjoy.


Note: You can marinate the skin with soy sauce and calamansi juice if you want.

Friday, July 18, 2014

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.

Thursday, July 17, 2014

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 .


Wednesday, July 16, 2014

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.



Monday, July 14, 2014

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.

Saturday, July 12, 2014

Mely's Kitchen Pancit Canton


My favorite noodles recipe of all time.  I garnish it with hard boiled egg, stir fried shrimps and serve it to a VIP :-). She said it's so delicious.

Ingredients for 6 servings:
1/2 kilo Pancit Canton
1 carrot ( strips)
1/2 kilo cabbage
1/4 kilo squid balls ( sliced)
2 tablespoons soy sauce
4 cups water
1/4 kilo pork
2 cloves garlic
1 small  onion
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish, add the squid balls and stir until it is also brownish.
2. Add the soy sauce and water then bring to a boil, simmer for  a minute then add the carrots and cabbage, simmer for a minute.
3. Add the pancit canton, stir well to mix evenly, add with salt and pepper to taste, stir until the pancit canton is cooked and turn off the heat.
4. Serve it hot with a smile :-).

Friday, July 11, 2014

Minatamis na Langka


Do you have some ripe jackfruit and you can not eat it all? This aromatic and sweet candied jackfruit is perfect to be cooked for the whole family specially this weekend. Have fun cooking.

Ingredients:
1 kilo jackfruit meat ( seeds removed)
1 cup brown sugar (add if needed)
1 cup water
Ripe Jackfruit


Procedure:
1. In a medium heat melt the sugar then add the water and jackfruit , mix well to distribute the sugar evenly, cover and simmer while stirring occasionally until you reached the consistency of a good candied jackfruit.

3. When it is done allow to cool and serve it as a dessert or a sandwich spread. Yummy!



2.

Shrimp and Tuna Omelette


Simple and easy to make yet so yummy, I cooked this with my nephews and nieces and we all loved it.

Ingredients for 10 servings:
8 beaten eggs
1/4 kilo shrimps ( de-shelled and cleaned)
1 can tuna flakes ( drained)
1 small onion (minced)
1 tomato ( diced)
salt and pepper to taste

Procedure:
1. Saute the onion and tomato then add the shrimps and continue to saute for a minute, add the tuna flakes, salt and pepper then simmer until cooked. Set aside.
2. Heat the pan with oil, pour in the beaten eggs then add the sauteed mixture and continue cooking until the omelette is done.
3. Serve it hot and do not forget to smile big :-).


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