Sinigang na Hipon

Eto ay isa sa mga favorites ng fiance ko na luto ng mom ko. Mahilig kasi sya sa sabaw at sa maasim kaya everytime that my mom cook sinigang, surely eh gabandehado ang makakain nya. Although maraming options ang pagluto nito, ang pinakamasarap pa rin ang luto sa sampalok. Other options are kamias which is the second best, ripe guava, kamatis, santol. Any vegetable available can find its way to the sinigang pot - sitaw, labanos, kangkong, gabi, okra or talong. Its brothe can be made from rice washing and can be complemented by either shrimps.

Ingredients:

2 cups rice washing or water
1 package of tamarind ready-mix powder
1 small onion, sliced
1 tomato, sliced
2 pieces radish, quartered
½ kilo shrimps
1 bundle kangkong, cut into 2" lengths
1-2 pieces siling haba
salt or patis to taste

Put half of rice washing or water in a pot. Add tamarind powder. Add onions, tomatoes and remaining rice washing. Bring to a boil then add the radish. Add shrimps, kangkong and siling haba. Let boil for 2 minutes. Season to taste.

daing na bangus

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)


Cooking time: 15 mins

Ingredients:

1 whole bangus (milkfish), deboned
Cloves of 1 whole head of garlic, crushed
¼ cup vinegar
Freshly ground pepper
1 teaspoon salt


Procedure:

Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
To make dip, combine vinegar, garlic and pepper in a bowl. Let stand a few minutes before serving

chopsuey

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

Salt and pepper to taste.

caldereta

Caldereta (Rich Beef Stew)

This dish is a favorite at town fiestas. Long, slow simmering makes the beef tender, while the chorizo, peas and olives add richness to the taste.

Ingredients:

60 ml (¼ cup) olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced lengthwise
1½ liters (6 cups) water
500 g (1 lb) pork liver
2 chorizo sausages, sliced diagonally into 2½-cm (1-in) pieces
1½ heads garlic, cloves peeled and chopped
330 ml (1 1/3 cups) canned tomato sauce
80 ml (1/3 cup) white vinegar
240 g (1 cup) grated Cheddar cheese
2 tablespoons white granulated sugar
Salt and pepper to taste
2 medium potatoes, peeled and quartered
2 medium carrots, sliced into 2½-cm (1-in) rounds
1 red capsicum, sliced lengthwise in 2½-cm (1-in) slices
200 g (1½ cups) green peas
100 g (½ cup) sliced green or black olives

Procedures:

In a large casserole, heat 2 tablespoons of the olive oil and brown beef on all sides. Transfer beef and olive oil to a stockpot. Add the onion to the beef and pour in water. Bring to the boil, then lower the heat and simmer.
Meanwhile, grill pork liver until it is half cooked, about 5 to 10 minutes. Chop finely.
In a large saucepan, heat remaining oil and sauté the chorizo until firm, about 2 minutes per side. Remove from pan and set aside. In same oil sauté garlic until fragrant. Stir in the chopped liver, tomato sauce and vinegar. Add the cheese, sugar, salt and pepper. Mix well and simmer 5 minutes, stirring occasionally, until mixture is smooth.
Pour this liver and cheese mixture into the simmering beef in the casserole. Stir to combine mixture well with the liquid. Allow beef to continue simmering for about 30 minutes.
Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes.
Stir in cooked chorizo, capsicum, green peas and olives.

bulalo

Beef Bulalo (Bone Marrow Soup)

For the Pinoy, a meal is not satisfactory without a pampainit ng sikmura which is soup sipped while very hot. Bulalo is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone.

Ingredients:

2 kg (4 lb) beef bone marrow, have your butcher slice it
1 onion, sliced
3 liters (12 cups) water
¾ kg (1½ lb) boneless beef shank or stewing beef
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons patis (fish sauce)
Salt and pepper to taste


Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1½ hours.
Add the potatoes and bananas. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. Add the cabbage. Stir in patis, salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.
Serve with rice and Patis and Calamansi Dip.

bistek tagalog

Bistek Tagalog (Sirloin Steak Filipino-style)

Ingredients:

500 g (1 lb) beef sirloin, thinly sliced
Juice of 12 calamansi
60 ml (¼ cup) cooking oil
1 medium onion, sliced into rings
60 ml (¼ cup) soy sauce
125 ml (½ cup) water
2-3 potatoes, peeled, cut into wedges and fried

Marinate beef in half of the calamansi juice for about 30 minutes.
Heat oil in a frying pan and sautè onion rings until lightly brown. Remove onions from frying pan and set asside.
Drain beef slices from marinade and reserve marinade. Sautè beef in the same frying pan 1 to 2 minutes, then turn to cook other side for 1 to 2 minutes.
Combine remaining calamansi juice, soy sauce and water. Stir into frying-pan together with reserved marinade.
Return onion to pan and simmer about 1 to 2 minutes.

Balut

To tell you honestly I too am not a big fan of balut, its just that this is one is an exotic food that Filipinos especially beer drinkers loves to eat. I only eat the red part, and drink the broth which surrounds the embryo. I don't eat the white part which is too hard for me, and the chick which is too gross for me. But most Filipinos do. I am just too picky with what I eat. I even saw this as a part of a challenge in Fear factor, and it did gross out the contestants.
Balut is sold in the Philippines by ambulant vendors who yell in the streets, "Ba-luuuuuuuuuut!". Some vendors though sit in one corner of an alley and the customers go to them. But in this generation you can buy it easily even in malls- balut eggspress, see pics below.
Though some balut-eaters prefer chili and vinegar to complement their egg, most often they are eaten with a pinch of salt. Pateros are renowned for their careful selection and incubation of the eggs. The age of the egg before it can be cooked is a matter of local preference. The perfect balut is 17 days old, at which point it is said to be balut sa puti ("wrapped in white").

more about balut...

siOmai

Siomai is a traditional Chinese dumpling. And a popular merienda or dish in the Philippines. Ranging from 2 pesos/pc upto 30 pesos/order. Hanggang dun pa lang ang nabili kong siomai.


ingredients:

1 kg. giniling na baboy (ground pork)
1 pc. singkamas chopped (water chestnuts or turnips)
1 pc. carrots minced
2 pcs. onion strings minced
1 pc. egg
2 pack wanton or siomai wrapper
1/4 kg. hipon minced (shrimp)
10 pcs. mushroom minced (tengang daga)
1 tsp salt
a pinch of MSG


procedure:

Mix in a bowl all the ingredients. Then wrap it on wanton or siomai wrapper. Transfer to a lightly greased steamer. Steam for about 30 minutes or until done. Serve with a dipping sauce of calamansi and soy sauce, fried garlic and chili paste can also be added as add on.

ginataang pugita/octopus

paborito kong ginataang pugita... yup, you have read it right pugita as in octopus po at hindi po pusit (squid)...


Ingredients:

1 kilo Octopus

1 medium size niyog for your gata (coconut milk)

1 small size ginger (kapirasong luya)

3 pcs green chili pepper (3 piraso siling pangsigang)

a pinch of salt and msg

Procedure:

Making coconut milk- Coconut milk is not the juice inside a coconut, although this liquid does make a satisfying drink. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow's milk.
My family usually make 2 batches of coconut milk, the first one is called kakang gata, the second one is I don't know, what its for is to pre-cook the octopus until its tender. Making kakang gata is adding a half cup of hot water to the pulp, then place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract the milk. To make the second milk is just add another 1 cup of water and repeat the process and put the milk in a casserole. Add the octopus, ginger, green chili pepper, garlic and salt/msg. Boil until octopus is tender or the milk is almost dry. Then add the kakang gata, and let it boil for 5 minutes.

Crispy Pata

Hmmm... probably one of Filipinos fave food especially as "pulutan", but for some it's a mouth watering delicacy simply made by frying or in my case crispy pata ala turbo.
BONA PETITE