Archive | September 2011

Escabecheng Lapu-lapu

Escabeche is a type of sweet and sour fish recipe, actually fried fish garnished with sauce, a mixture of  boiled vinegar, sugar, soy sauce & cornstarch added  with sauteed garlic, onions, ginger and bell pepper for a healthier taste of vegetables.

I enjoy eating fish dishes with sauce than fried fish as it is. I am always excited to have this dish because I personally think that the result of fried fish being cooked in any type of sauce is truly delectable. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like eating fried fish with a hint of atchara (papaya pickles).

Try this recipe a very easy one for a daily dish or for special occasions.

 

 

 

 

 

 

 

Ingredients:

  • one whole fleshy fish (choice of lapulapu, red snapper, carp, tilapia or mackerel); can be sliced if desired
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp minced garlic
  • 1 tbsp ginger root,  cut into thin strips
  • 1/2 cup sliced white onions
  • 1 cup red, orange and green bell peppers, cut into strips
  • 2 tbsp lard or oil
  • 2 cups water
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 3 tbsp soy sauce
  • 2 tbsp cornstarch
  • a pinch of msg. (optional)
 Procedure for Cooking:
  1. Rub the fish with salt and pepper, then deep-fry in very hot oil.  Set aside.
  2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in lard or oil. Don’t overcook the onions and bell peppers. Set aside.
  3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt, msg. and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
  4. Place the fish on a platter and pour over it the sauce prepared in step 3.
  5. Arrange the sauteed ginger, onions and peppers on top of the fish and serve with steamed rice.
Advertisements

Sinigang na Baka (Spareribs)

Sinigang na Baka (Spareribs). Sinigang one of most well-liked Filipino way of cooking meat, fish and seafood. Tamarind fruit or sampalok is the most used paasim, but actually there are many fruits that are used, bayabas, kamias or even santol. I like to use gabi or taro root on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables such as eggplant, okra, string beans, raddish & kangkong leaves. Though radish & kangkong can be optional as it is seldom available in areas like where we are currently residing.

You can try the below recipe:

I

 

 

 

 

 

 

Ingredients:

  • 1 kg. beef spareribs
  • 2 medium size onion, quartered
  • 2 medium size tomato, quartered
  • 1 radish, sliced diagonally
  • 4 gabi (taro root), cubed
  • 2 medium size eggplant, sliced diagonally
  • 1 bundle sitaw  (string beans), cut into 2″ length
  • 10 pcs. small  to medium size okra (ladies finger)
  • 1 bundle kangkong leaves
  • 2 tbsp sampaloc sinigang mix
  • 2 tbsp fish sauce (patis)
  • 4 siling haba
  • salt & msg. to taste

Cooking procedure:

  1. Cut beef spareribs into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface.
  2. Add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.
  3. Add onion, tomato and sinigang mix, fish sauce and simmer for 3-5 minutes. Season with salt & msg. Add in eggplant, okra, sitaw, and radish, cook for 3-5 minutes.
  4. Then add kangkong leaves and sili haba. Cook for another 2-3 minutes or until vegetables are cooked.
  5. Transfer in a big serving bowl and serve at once with a dipping sauce of patis and siling labuyo.

Buttered Garlic Shrimp

Shrimp Sautéed in butter with a lot of garlic is basically what this dish is all about. The authentic recipe, uses parsley to add on its taste but here I’ve used onion springs as it is much available in the market at anytime. For lemon soda marinade I prefer using 7-up (soft drink), this gives a sweet taste that blends the rich flavor of butter and garlic. For a dish that is loved and enjoyed by several, I personally would recommend you to try my version.

 

 

 

 

 

 

 

Ingredients:

  • 1 kg. shrimp
  • 2 tbsp spring onions, finely chopped
  • ½ cup butter
  • 4 tbsp garlic, minced
  • 1 1/2 cups lemon soda (7-up)
  • ground pepper, salt & msg.; msg. optional

Cooking procedure:

  1. Marinade the shrimp in lemon soda (7-up) for about 10 minutes
  2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
  3. Add the garlic and cook until the color turns golden brown
  4. Put-in the shrimp (including the liquid marinade) and let cook until the liquid completely evaporates. Do not overcook the shrimp, if you think that shrimp is already done and you still have much liquid, take out the shrimp and set aside and put it back when you reach the desired stickiness of the sauce.
  5. Add ground black pepper, msg. and salt.
  6. Sprinkle the spring onion and serve hot.

 

 

Rellenong Pusit ( Stuffed Squid)

Rellenong Pusit literally translates to Stuffed Squid: “relleno” is the Spanish word for stuffed. This recipe calls for large squids to be stuffed with onions, tomatoes & green pepper. Others prefer cooked ground pork as their stuffing but I prefer vegies for a health reasons. This is best served with soy sauce & lemon dip on steamed rice or as “pulutan”  with coconut wine or commonly called “Tuba” in our locality.

 

 

 

 

 

 

 

Ingredients:

  • 1 kg. kilo of fresh squid (large sized) clean & remove tentacles
  • 2 red onions chopped
  • 1 green pepper chopped
  • 3 tomatoes chopped
  • 2 tablespoons of kalamansi juice (or lemon juice)
  • 2 tablespoons of soy sauce
  • 2 table spoons of cooking oil

Cooking Procedure:

  1. Mix the cooking oil, lemon or calamansi  juice and soy sauce. Pour this over your squid and mix evenly.
  2. In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid.
  3. Close the opening with a toothpick.
  4. Grill  over medium fire for about ten minutes or depending on the size. Do not overcook. (If desired deep frying can also be applicable.)

Chicken Afritada

Chicken Afritada is a luscious tomato-based chicken dish that might be an everyday menu served in Filipino households. However, having the complete ingredients and putting some love in your cooking will definitely turn this ordinary dish into something extra ordinary that you can also serve it on special occasions such as fiestas, birthdays etc.

We all have different style in cooking certain dishes. There might be differences in ingredients and procedures but we still refer to the same dish. You can try mine….

I

 

 

 

 

 

 

 

Ingredients:

  • 1 kg. chicken, cut into serving pieces
  • 1 large potato, quartered
  • 1 large carrot, sliced
  • 1 large bell pepper, sliced
  • 8 ounces tomato sauce
  • 4 cloves garlic, minced
  • 4 pieces hotdogs, sliced
  • 1 medium onion, diced
  • 2 cups chicken broth or stock
  • 1 teaspoon granulated white sugar
  • 4 tablespoons cooking oil
  • Salt and ground black pepper & msg. to taste

Cooking procedure:

  1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
  2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
  3. Remove the chicken from the cooking pot.
  4. On the same cooking pot, sauté garlic and onions.
  5. Put-in the sliced hotdog, pan-fried chicken & sliced potatoes then cook for a minute.
  6. Pour-in tomato sauce and chicken stock then simmer for 30 to 40 minutes.
  7. Put-in the bell pepper and carrots then simmer for 7 minutes or until the vegetables are soft.
  8. Add salt, sugar, and ground black pepper then cook for 3 minutes more.
  9. Turn-off heat then transfer to a serving plate.
  10. Serve with steamed rice. Enjoy!


Yema Balls (Custard Candy)

Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time.

I remember my elementary days, me and a friend often would make and sell Yema to our classmates and from our earnings we could get our daily “baon”, though sometimes we end up without any gain as we actually eat at least half of what we made, can’t help but laugh…those were the YEMA days.

I

 

 

 

 

 

 

 

Ingredients:

  • 2 cans of condensed milk
  • 3 egg yolks
  • 1 tablespoon of salted butter
  • 3 tablespoons of chopped langka (jack fruit); optional
  • 3 tablespoons of chopped nuts

Procedure:

  1. In a bowl cream the egg yolk and condensed milk.
  2. Melt the butter in a regular frying pan, then pour the mixture and cook slowly over medium fire.  You should continue mixing it to avoid sticking.  Cook it until it thickens.
  3. Add your chopped nuts and jack fruit.
  4. Let it cool and form into balls or any shape you want and roll in sugar to avoid sticking from one into another or wrap in cellophane cut outs for easy serving if desired.

Pastillas De Leche

Pastillas de leche is a sweet milk candy that is usually served for dessert. The original recipe requires the use of Carabao’s (water buffalo) milk and cooking is necessary. However, using powdered milk is the best alternative for Carabao’s milk to save time and effort since it could be a no-cook quick and easy dessert recipe intended to satisfy your cravings right away. Thus cooking or heating the ingredients is not necessary, all you have to do is mix the ingredients together and in no time, you can have a sweet delicious milk candy for your dessert.

Pastillas De Leche

Ingredients:

1 ½ cups full cream powdered milk
½ cup condensed milk
2 tbsp melted butter
white sugar, (for rolling)
cellophane paper (optional)

Procedure:

1. Sift powdered milk into condensed milk.
2. Add in melted butter. Mix and blend well.
3. Knead and set aside for 5 to 10 minutes before shaping into small balls or small cylinders.
4. Roll in sugar and wrap in cellophane if desired. However, if you don’t want it so sweet instead of using sugar roll it in powered milk. (Note: If you made it only for home consumption wrapping is not necessary.)

This entry was posted on September 18, 2011. 1 Comment