Spanish Sardines

INGREDIENTS

1 kilo fish (Bangus or Galunggong), cleaned, scaled, and with heads and tails cut off

1 cup salt

8 cups water

1 carrot, sliced into rounds

2 laurel leaf

1 (135-gram) bottle pickles

1/2 cup olive oil

1 (200-gram) pack tomato sauce

3 tablespoons soy sauce

1 tablespoon peppercorns

   red chili pepper ( siling labuyo ) – Optional

PROCEDURE

Combine salt and water.

Soak cleaned fish for 10 to 15 minutes and drain. 

Arrange fish in a pressure cooker.

Add the rest of the ingredients.

The amount of liquid should be enough to cover the ingredients.

Add more oil if necessary.

Cook for 45 minutes to 1 hour or until fish is tender.

Cool. Release the pressure. Serve as is, or put in bottles.

Share and Enjoy cooking J

Bam-i (Noodle dish)

Ingredients :

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced
(Cooking Measurements)

Procedures :

Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.

Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.

Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.

Bring to a boil.

Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.

Check the doneness of the noodles (be sure not to overcooked and it will become soggy).

Garnish with slices of hard-cooked egg.

Makes 8 servings.

Baked Tahong

Note: If you have High Blood Pressure, do not eat too much tahong!

Ingredients:

1 kilo fresh large Tahongs or Mussels.
1/2 cup butter. (don't use margarine, not good for your health).
6 cloves garlic, minced.
1/2 cup grated cheddar cheese.
1/4 cup bread crumbs

Cooking Procedure: 

Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.

Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.

Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F).
Bake it for 10 - 15 minutes.

Nilasing na Hipon

Ingredients:

1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)
4 tablespoon of olive oil
-I highly recommend using olive oil than normal cooking oil, health and taste wise is better
1 red onion chopped
1 red bell pepper chopped
2-3 siling labuyo (hot chili pepper) this is optional
1 tablespoon of butter (about 15 g)
half a glass of alcohol
-you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer
1 tablespoon of any alcohol (optional if you are doing flambé)

Procedure:

Start by cleaning and preparing the prawns or shrimp.  If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation.  Otherwise for small shrimps you can just leave it as it is.  It is better to use fresh shrimps for this recipe.  In a deep salad bowl prepare the marinade.  Mix together olive oil, the alcohol, salt and pepper.  Mix well and pour over the shrimps or prawns.  Let it marinate for about an hour.  Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or pan melt the butter  with  one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) .  Add together the red onion and red bell pepper and chopped siling labuyo.  Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a topping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.

-flambe is to put the entire dish on fire with the help of the alcohol you added.  You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick.  But be careful in doing this.

Adobo Pusit

One very important aspect we need to remember when cooking squid is that its never good to over cook them.  It gives a tough and rubbery like texture.  So for this adobo recipe this is a guaranteed express and yet specially good.


Ingredients:

1 kilo of squid

- it is preferable to use smaller squids for this recipe

- clean your squid by washing them in a running water.  Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism).  Clean them and pat them dry with a paper towel

5 cloves of garlic minced
2 shallots chopped (sibuyas tagalog)
3 tablespoons of cane vinegar (or you can use any type of vinegar available)
1 teaspoon of pepper
some salt
fresh chinese parsley or kintsay chopped
some cooking oil

Procedure:

Start by preparing your marinate.  Mix the minced garlic with salt, vinegar and pepper.  Let your squid sit in this marinade for a minimum of thirty minutes.  Then heat your pan, pour your cooking oil, put your shallots and squid.  Cook them as you are stir-frying them.  Hot pan, mediumfire and constant mixing.  If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan.  Cut the fire and sprinkle it with your chopped chinese parsley.

Tilapia in Coconut Milk (Ginataang Tilapia)

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed.
ginger about a thumb sized pounded
2 cloves of garlic, pounded
1 onion sliced
2 pieces of long green chili (siling haba)
1 cup of coconut milk
1 bundle of pechay, cleaned and cut in serving portions
some cooking oil
Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.

Daing

Filipinos love dried fish.  Whether big or small, they will definitely have their favorite dried fish.  Perfect for breakfast or even for lunch and dinner dried fish or daing are nutritious and very easy to make.

You can choose the fish you want to use in making your daing.  If you prefer bangus consumption is immediate.  However other fishes like galungong or bisugo can be made into daing that you can keep for months.


Ingredients:

about a kilo of your chosen fish (galunggong or bisugo)

about half a kilo of salt

Procedure:

Clean properly your fishes.  Slit them into two and scrub salt on the surface.  Clean them with running water. Salt is necessary in keeping it clean and free from bacteria.  Pat dry your fishes with a clean towel.  Sprinkle salt again on all the surfaces.  Put them on screen if you have one.  Its easier to dry them.  Let them dry in the sun until its completely dried.  The process could take for days.

Sweet and Spicy Shrimp

Ingredients:

1 pound shrimp
1 cup Orange soda of your choice
1 tsp of salt
1/2 cup butter
2 heads of minced garlic
1/2 cup of chopped spring onion
1 tbsp of Sambal hot sauce
1 tbsp of banana catsup




Procedure:

Heat the pan.
Add the shrimp.
Add the orange soda.
Season with some salt.
Let is simmer on low heat until the orange soda evaporates.
Set it aside.
On the same saucepan, melt some butter.
Sauté the garlic. Let it cook but do not burn it.
Add the shrimp. Mix well.
Add the chopped spring onion.
Add some Sambal hot sauce.
Add the catsup. Mix well.
Serve with steamed rice.

Paksiw Na Isda (Fish Cooked In Vinegar)

Ingredients:

6 pcs tilapia fillet or any fish of your choice
3/4 cup vinegar
1 head garlic, crushed
Sliced ginger, enough to cover the bottom of the pan
Salt and ground pepper to taste
2 tbsp butter (optional)
2 tbsp olive oil or cooking oil






Procedure:

Place the sliced ginger at the bottom of the pan.
Put a layer of fish fillet and top it salt, pepper, and crushed garlic. Do it over for the rest of the fish fillets.
Put enough vinegar to cover the fish.
Simmer it on low for a long time. Do not stir.
When the vinegar has almost evaporated, put some more salt if desired.
Then put some butter if you want.
Finally, put some olive oil and let it fry for a few minutes.
Serve with rice.

Sinigang na Hipon (Shrimps)

Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
Try this comforting Sinigang na Hipon recipe.

Ingredients:

• 1 1/2 lb shrimp (with head)
• 1 bunch water spinach (kangkong), cut in 3 inch length
• 1 cup string beans (sitaw), cut in 2 inch length
• 2 pieces medium-sized tomatoes, quartered
• 1 large white onion, quartered
• 8 cups water
• 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce
• 2 pieces banana pepper (or long green pepper)
• 3 tbsp fish sauce (patis)

Cooking procedure:

1. Pour the water in a large cooking pot and bring to a boil

2. Add onions and tomatoes and cook until texture becomes soft

3. Put-in the sinigang mix and simmer for 2 minutes

4. Add the banana pepper and string beans and simmer for 3 minutes

5. Add the shrimps and fish sauce then simmer for 5 minutes

6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.

7. Serve hot. Share and Enjoy!