Was amazed to find out that Tuna gets low priced from the supermarket here last Friday, would you believe it comes as low as 4.50 Qatar Riyals per kilo? Well maybe it’s not as classy as with the oversized quite expensive yellow fin tunas in Gensan but you can choose from medium to large sizes with same price here. While people were ordering from the fish vendors in volumes I opted to buy some but actually don’t know what to do with it.
Coming across some tuna recipes from the net, Adobong Tuna caught my attention and decided to prepare it for dinner but with a twist from the usual adobo in soy sauce.
I did call it “Adobong Tuna sa Puti” which speaks well of a healthy dish that’s devoid of colour, but richly flavored with coconut milk. The fish Tuna, is cooked in vinegar, spiced only with garlic, ginger, pepper, salt and sugar, added with eggplant and some sliced chili fingers to add a little kick. Til then I didn’t know that tuna tastes even better with the white sauce and the slow cooking gives the dish a flavor-packed tenderness. Here is my version of the simple cooking procedure:
Adobong Tuna sa Puti
½ k tuna
1 c water
½ c vinegar
2 tbsp garlic, chopped
1 thumb ginger, chopped
5 pcs whole peppercorn
2 pcs. sliced chili finger
2 pcs. eggplant (sliced lengthwise)
Salt and pepper to taste
½ tbsp white sugar
½ c coconut milk (kakang gata)
Combine water and vinegar in deep pan and bring to a boil.
Add the fish and the remaining ingredients except for the chili finger & coconut milk.
Simmer, when liquid reduced to half put the chili finger and coconut milk last, let boil for at least a minute.
Finally, I’ve made it! It was a week ago when my son asked me to cook suman (he actually remembered the one that Lola Juling used to gave him the last time we’re home). I was begging him to eat biko instead but he wants the unsweetened version of suman wrapped in banana leaves. In as much as I wanted to cook it right away I waited for Friday (our market day) to look for those precious leaves. I was lucky enough to have found the last bunch of almost wilted banana leaves in the supermarket (a rare find I must say) and the next day I got to work on it before it gets really dry.
Suman is actually an inexpensive and a very easy rice rolls recipe to make, most of the flavor comes from the banana leaf wrapping thus, no artificial flavoring is needed. When I think of this delicacy I would miss my grandma. I grew up seeing here making varieties of banana leaf wrapped suman and sell it for a living, just like “lidgid” or the grated cassava or (camote)sweet potatoes, suman sa lihiya and suman moron but the most memorable way she used it for were these sticky (glutinous) rice of which is my favorite. Also on special occasions like New Year, Christmas and fiestas during my childhood, these delicacies were always present and many would say that my grandma was one of the best suman maker in town.
So here’s my take on making Suman for the first time and am glad I finally did it! By the way suman is best serve with sugar, latik, sweetened grated coconut (bukayo) or ripe mango, you can choose whatever suits you good from those but personally I prefer ripe mango if available.
2 cups glutinous rice, soaked in water for 2 to 3 hrs.
1 tsp. salt
2 cups fresh or canned coconut milk
banana leaves for wrapping
water for boiling
Remove the water from the rice by straining, then place it in a pot with the coconut milk and salt. Bring to a boil, stir and immediately lower the heat to the lowest setting and stir occasionally to minimize rice from sticking on the pot. Let is simmer for 20 minutes then turn the heat off. Don’t open the pot, leave it for another 15 to 30 minutes to finish cooking and to cool down.
For the wrapping, pass the banana leaves over an open flame very quickly. This process will release the aroma of the leaves and will make them soft and flexible. Cut the leaves by making equal number of small pieces or depending on what size of roll you want your suman.
Wrap the rice as tight as possible and fold the sides. Tie two pcs. of suman with folded sides inward (as shown on the picture) or you may wrap 6 pieces or more again with a larger piece if you still have extra leaves to serve as double protection.
In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer.
Allow it to cool before unwrapping so that it will firm up.
Serve with sugar, sweetened grated coconut, latik or ripe mango. Share & enjoy!
Zucchini or marrows as they call it here is a dark or light green squash vegetable, usually grown abundantly in summer. I always find huge pile of it in supermarkets here which made me curious of its taste and preparation.
Just recently I’ve discovered zucchini, being cooked as accompaniment to any meat/seafood products, with other vegetables or as the main ingredient itself. This was my first time to incorporate zucchini with shrimp in my cooking and it turned out to become a savory dish. I did call it Shrimp Zucchini in Oyster Sauce, please find recipe below:
Shrimp Zucchini in Oyster Sauce
1/2 lb. medium shrimp, peeled & deveined
2 to 3 tablespoons oyster sauce
1 tablespoon soy sauce
1 small onion, chopped
1small size red bell pepper, seeded & thinly sliced crosswise
4 medium zucchini, halved lengthwise and then sliced
1/2 cup water
Salt, pepper & maggi magic sarap to taste
2 tablespoons olive or any cooking oil
Sprinkle some salt and pepper on the shrimp. Let stand for 10 minutes.
Heat the olive oil in a pan
Pan-Fry the shrimp for 1 minute on both side. Mix in onions and stir.
Add oyster sauce, soy sauce and maggi magic sarap. Stir and then cook covered for 2 minutes then add water.
Put-in the zucchini and bell pepper, add salt as necessary. Stir, and then cook for 5 minutes until most of the liquid evaporates.
Transfer to a serving plate. Serve hot with steamed rice. Enjoy!
Sounds fiery! Quite appropriate with the current climate here in the Gulf but wait it’s only the fish we’re exploding here. “Pinaputok” means fired, popped, or exploded, honestly I really don’t know why the recipe is called as such since it doesn’t really pop. I first tasted the dish in a Filipino restaurant here and it was the cream dory they’ve used. Today I wanted something not oily and simply grilled for lunch so I thought this is just perfect. Traditionally, some uses whole fish such as tilapia, milkfish or pompano filled with chopped tomatoes, onions and ginger then wrapped in banana leaves. I don’t have any banana leaves here so I wrapped it in a foil and put it over an electric grill. I have experimented using nile perch fillet to save me from cleaning and deboning while feeding my little one (happy that he’s beginning to like grilled fish nowadays). Here’s my version of the dish:
Pinaputok na Isda
1/2 kg. Nile Perch Fillet (sliced into 3 portions)
2 pcs. fresh large red tomatoes, chopped
1 cup red onions, chopped small
3 tbsps. ginger, cubed thinly
1 pc. medium lemon
salt and pepper
1 small pack maggi magic sarap
aluminum foil for wrapping
Squeeze lemon all over the fish, and sprinkle salt and pepper.
Mix all the chopped tomatoes, onions & ginger, season with maggi magic sarap.
Lay aluminum foil (dimension around 8 x 12 inches or just enough to wrap the fish) Layer on it the tomatoes, onions and ginger mixture. Place on it 1 portion fillet and top the fish with the tomatoes, onions and ginger mixture. Fold and seal the sides of the foil properly so it will be air tight.
Do the same with the remaining two portions of fillet.
Place over the grill and broil it for 15 minutes on each side. You can open to check if fish is well done.
Place the fish with the foil on the serving plate.
Serve hot with rice and soy sauce with lemon as dipping sauce. Enjoy!
Moms and wifys, let’s start the BER month from light to lifted spirits by trying some simple recipe yet healthy and flavorful. Salmon is delicious by itself and a great fish for the grill. For this dish I gave all the credits to Linda Campbell Melton who had shared her recipe. I commend you also prepare this simple soy sauce and brown sugar marinade, with hints of lemon and garlic. These are the perfect sweet-salty complement to rich and tender salmon fillets. Yumminess! Sure you’ll love it too…happy Sunday 🙂
2 tablespoons lemon juice
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup warm water
1/4 cup olive oil
1 1/2 lbs. salmon ﬁllets, with skin
I teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
In a small bowl, stir together lemon juice, soy sauce, brown sugar, water, and olive oil until the sugar is dissolved.
Season ﬁllets with garlic powder, salt, and pepper.
Place the lemon mixture and ﬁllets in a ziplock bag, and let marinate in the refrigerator for at least 2 hours.
Preheat grill to medium heat. Lightly oil grill grate.
Place salmon fillets on the grill and cook for 6-7 minutes on each side or until fish flakes easily with a fork.
Serve hot with side dish like steamed veggies and or steamed rice. Enjoy!
Eid holidays came and gone, howbeit with the summer heat striking at it’s peak over here we didn’t think of going out for any outdoor activity. Yet staying home during daytime means cooking and preparing something cool and different like what i’ve got, the sweet and luscious no bake cake recipe, Crema de Fruta made of M.Y. San Chocolate Graham Crackers.
Crema de Fruta is a popular Filipino dessert. It is usually oven baked and composed of different layers of fruit cocktail, gelatin, and cream. To eliminate the need for baking, this recipe has been replaced by graham crackers as the sponge cake. Different types of fruit can also be used like peaches, mangoes or anything that suits your taste. Here are the ingredients and procedure of how I’ve made it:
Chocolate Graham Crema de Fruta
1 big can fruit cocktail (Del Monte). Drain and reserve the juice.
1 pack M.Y. San chocolate graham crackers (about 200 grams)
2 cans 160 grams Nestle Cream original
1 big can condensed milk (Nestle)
1/2 pack unflavored gelatin powder (Mr. Gulaman)
Pour nestle cream and condensed milk in a mixing bowl. Whisk well until well combined.
In large square container or pyrex dish, arrange graham crackers. Spread and cover them with cream. Repeat another layer and top with fruit cocktail; reserve the other half can of fruit cocktail for another layer (with fruit cocktail on top of the last layer).
For additional toppings, dissolved gelatin powder in cold water. Simmer on medium heat, and add the fruit cocktail syrup. Stir occasionally until mixture boils. Let it cool for 1 -2 minutes.
Pour the gelatin mixture over the graham crackers and fruit. Put in fridge, chill, serve and enjoy!
Pork Menudo has been a special dish in my home country and that no parties will ever be complete without menudo but have you ever tried Chicken Menudo? You can try this recipe of mine and forget about pork menudo. When you are living in a place like ours that you rarely encounter porky then you can think of an alternative to satisfy your craving taste buds of the dishes you’ve been missing.
2 boneless chicken breast cut into thin bite size slices
1 teaspoon of lemon or kalamansi juice
1 white onion chopped
4 cloves of garlic minced
1/2 teaspoon ground black pepper
3 tablespoon of soy sauce
2 teaspoons of tomato paste
half a cup of tomato sauce
3 tablespoons olive oil or any cooking oil
2 carrots cut in cubes
1 medium size bell pepper cut in cubes
1 large potato peeled and cut in cubes
1/2 cup green peas (pre-cooked)
1/2 cup water
1 teaspoon sugar
1 teaspoon maggi magic sarap
salt to taste
Start by mixing in a small bowl the lemon juice, soy sauce, tomato paste and black pepper. Mix well. Use this a marinade for your chicken, marinate for at least half an hour.
Afterwards, heat a pan and pour the olive oil then start stir frying carrots and potatoes until edges becomes brown. When done trasfer in a plate and set aside.
In same pan with the oil sauteé your garlic, onions and marinated chicken. Cover it and let it simmer in low fire for about ten minutes.
Next add the carrots, potatoes, green peas and bell pepper continue stirring then add the tomato sauce. Pour in water, cover it and let it simmer for another 5 minutes.
Add sugar, maggi magic sarap and salt to taste. Wait until the sauce thickens and turn off the fire.