Sinanglay na Tilapia

Ingredients:

4 pieces medium-sized tilapia, cleaned and removed scales
2 bunches pechay leaves
4 cloves garlic, minced
2 onions, minced
1 thumb-sized ginger, grated
4 pieces medium-sized tomatoes, diced
3 pieces green chili(siling pangsigang)
2 cups coconut milk
1/2 cup water
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine garlic, onions, ginger, tomatoes, salt and pepper then mix well.
2. With a sharp knife, slice the back of tilapia then stuff with mixture.
3. Wrap around the stuff tilapia with pechay leaves then secure with thread.

Part 2
1. In a pan, arrange wrapped tilapia then pour coconut milk and water.
2. Cover and simmer for 15 minutes or until the fish is cooked then add green chili.
3. Adjust seasoning with salt and pepper according to taste then simmer for another minute.
4. Remove from heat then transfer into serving plate. Serve hot with steamed rice.

Source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2013/12/sinanglay-na-tilapia/

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Sarciadong Galunggong

Ingredients:

6-8 pieces medium-sized galunggong, cleaned
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried galunggong and simmer for minutes.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

source: http://filipinostylerecipe.com/2013/11/sarciadong-galunggong/ 

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Shrimps and Corn Soup

Ingredients:

200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

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Sinigang sa Miso(Maya Maya)

Ingredients:

1 kilo snapper(maya maya)
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
1 radish, sliced(optional)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried fish and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

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Ginataang Hito with Curry

Ingredients:

1/2 kilo catfish(hito), clean and cut into serving pieces
2 tablespoons curry powder
1 cup coconut milk
1 onion, chopped
3 cloves garlic, minced
1 thumb-sized ginger, minced
1/2 bundle string beans(sitaw), cut into 2 inch long(optional)
1 bundle bok choy(pechay)
2 pieces green chili(siling haba)
2 tablespoons olive oil
3 tablespoons calamansi or lime juice
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, marinate fish with calamansi juice, pepper and salt for 30 minutes.
2. In a separate bowl, combine curry powder and coconut milk then mix until dissolved.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onions.
2. Add the curry mixtures then stir and bring to boil. Add a little water if necessary.
3. Add fish, salt and pepper then simmer in a low heat for 5 minutes.(Do not stir but prevent fish from sticking.)
4. Add vegetables then simmer for another 3 minutes.
5. Remove from heat then transfer to serving plate. Serve hot with steamed rice.

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Baked Breaded Fish Fillet

Ingredients:

1 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, paprika, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
2. Arrange breaded fish fillet in a baking pan then drizzle with olive oil.
3. Bake for 25-30 minutes or until golden brown.
4. Remove from the oven then transfer into serving plate with sour cream.

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Ginataang suso

Ginataang suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.

Good for 5-7 persons.

Ingredients:

1 kilo snails(suso)
1 kilo shredded coconut
5 cloves garlic, minced
1 onion, sliced
2 tbsp ginger strips
1 thumb-sized ginger, cut into strips
2 pieces green chilli(siling haba)
1 bunch string beans(sitaw), cut in 2-inch length
1/2 squash, chopped into 2x1 inch cubes
salt and pepper to taste

Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.


Part 2
1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3
1. In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
2. Pour in the snails and bring to a boil once more until it becomes thick.
3. Add the vegetables and green chili.
4. Add the coconut milk(1st extract). Bring to boil.
5. Add salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:
1. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
2. In taking out the snail's content from the shell, you can use a fork or a toothpick.
3. If you like it spicy, put few chopped hot chilli.

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Sinigang sa Miso(Maya Maya)

Estimate Time of Preparation and Cooking: 40 minutes to 1 hour. Good for 3-5 person.


INGREDIENTS:
1 kilo snapper(maya maya)
150 grams miso
3 tablespoon garlic, minced
1 medium-sized onion, chopped
5 tablespoon ginger, chopped
2 large tomato, diced
3 green pepper(siling haba)
1 pack of tamarind powder
150 grams mustard greens(mustasa)
1 litre of water
2 tablespoon fish sauce(patis)
MSG(vetsin)
cooking oil
salt and ground pepper to taste

PROCEDURES:
1. In a casserole, heat oil and saute garlic, onion, ginger and tomato.
2. Add miso and patis, cover and simmer for 5 minutes. Continue stirring to avoid miso to stick on the pot.
3. Add water and bring to boil.
4. Put the fish and tamarind powder, cook for another 15 minutes.
5. Add mustard greens and green pepper.
6. Sprinkle with salt and ground pepper according to taste.
6. Simmer for another 5 minutes. Serve hot!

NOTES:
1. Another way of cooking is to fry the fish before add in cooking procedure.
2. Add lemon juice or calamansi to lessen the stench taste of the fish.
3. To make a tamarind soup instead of tamarind powder, boiling unripe tamarind fruits until soft. Mash it and strain it.
4. You may add more vegetables in the Sinigang like raddish and string beans.

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Pinakbet or Pakbet

Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste.   One of my favorite when it comes to vegetables dishes as long as not overcooked. I'm not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called "Pakbet Ilokano". Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2x1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.

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Chopseuy

Chop seuy is a Chinese dish that is now popular for many Filipinos and some other countries. It consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice and some served with stir-fried noodles which they called Chow mein.

 In this recipe, I added shrimp and quail eggs that makes chop seuy special. I'll never forget to include "baby corn", because this is one of my favorite ingredients. It will be more tasty if you use meat broth instead of water. For me, I love pairing it with java rice instead of steam rice.

Estimated preparation & cooking time: 45 minutes. Good for 3-5 persons.


INGREDIENTS:

1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled

12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2" long(optional)
2-3 stalks celery(kinchay), chopped 1" long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips

2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)

1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar

Salt and pepper, as needed


PROCEDURES:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.


Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
6. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
7. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
7. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
8. Add the carrot, baby corn and then all the vegetables.
10. Add the sauce, stirring until it thickens.
11. Cook for about 10 minutes or until vegetables are done.
11. Add salt and pepper according to taste.
12. Serve hot with rice.

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