pinoy sardines special

1 can red sardines (with chili kung gusto)
1/4 kl of baguio beans

mag gisa ng bawang at sibuyas sa konting mantika, then ilagay yung chopped baguio beans at isang kutsa, then i lagay yung sardinas without the sauce. sangkutsa ng konti , then add peeper (yung durog na durog), then tsaka ilagay yung sauce. halo ng konti, ( add ng konting water para may sabaw ng konti ). add salt to taste.

Presto! sardinas de gulay, masarap na, mura pa at masustansya.

puwede ding gawing ala apritada! ( kung hahaluan nyo ng carots at patatas, isabay sa pag gisa ng bawang at sibuyas, at ihuli ang paglagay ng sardinas para hindi ito madurog )

oh, ulam yan na wala sa carinderia. kayo? ano naman luto nyo?

kilawing tuna..

Eto ang da best na pulutan o ulam ngayong kapaskuhan at bagong taon. Hindi masebo o mamantika at hindi maalat o matamis.

Kilawing tuna o Blue marlin. napaka daling gawin

simply slice to bite size ang karne ng isda ( 140.00 1/2 kilo )

2 malaking luya chopped

6 pcs. siling labuyo chopped

2 big onions chopped

1/4 kilo kalamansi

salt kung gusto nyong lagyan? o vetsin. nasa inyo yan kung gusto nyo na medyo may alat ng konti

Vinegar. mas maasim mas masarap.

hugasan ng vinegar ang na slice na karne ng isda, then lagyan uli ng vinegar pambabad at ihalo ang mga na chopped na rekado. ilagay ang mga napigang kalamansi then palamigin sa ref.

after 2 hours, ayos na ayos na yan.

may kamahalan pero i think you deserve this, masarap at hindi ma cholesterol na pagkain para sayo.

pochero ala gill

pochero
What do we do with leftovers from Christmas dinner? Most especially scrap ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.

Ingredients

1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separate

pochero ala gill

What do we do with leftovers from Christmas dinner? Most especially scrap ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.

Ingredients

1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated

Read more: http://pinoyfoodblog.com/#ixzz0YV413nSf

pinoy spagheti

Ingredients

• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/2 kg. ground pork
• 1/4 kg. hotdogs, diagonally sliced
• 1 kg. tomato sauce
• 3 pieces laurel leaves (bay leaves)
• 1/4 cup brown or white sugar
• 2 green bell peppers, diced
• 2 onions, chopped
• 1 head garlic, minced
• 3 tablespoons of cooking oil
• 1 cup of water
• Salt and pepper to taste
• 1/2 cup grated cheese

METHOD

1. Estimated & preparation & cooking time: 40 minutes.
2. Cook spaghetti noodles based on the package instructions.
3. Stir fry garlic and onions in cooking oil in a sauce pan.
4. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
5. Add tomato sauce, salt and pepper to taste then let boil for another 10 minutes
6. Add brown sugar and hotdogs. Continue to boil for an additional 5 minutes.
7. Serve with the cooked spaghetti noodles and grated cheese on top

pancit palabok...

Ingredients

Noodles - 1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.

Garnishings

* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped spring onions

Palabok

* 1/2 kilo fresh small crabs
* (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp cornstarch
* 1 1/2 cups water
* 3 tbsp atchuete seeds or
* 2 tbsp atchuete oil
* 2 tbsp patis
* 1 tsp vetsin

METHOD Wash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens

Ingredients

• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 2 pieces long chilli peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 3 pieces tomatoes, diced
• 1/4 kilo shrimp, shelled and deveined
• 2 cups chicken stock
• 4 tablespoons of cooking or olive oil
• 1 kilo squash, cut into cubes (1"x1")
• 1 cups coconut cream (katang gata)
• 2 tablespoons of fish sauce (patis)

METHOD

1. Estimated cooking & preparation time: 1 hour
2. On a big pan, heat oil. Stir fry garlic, onions until light brown then add ginger, cook until onions become translucent.
3. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
4. Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
5. Serve hot with plain rice.
6. This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

the philippine flag Filipino Chopsuey Recipe

Ingredients

1/4 kilo pork, cut into small cubes
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. string beans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)

METHOD

Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve ho

VEGETABLE, RICE AND NOODLES RECIPE

Much of the flavor of Philippine cooking is due to the wide variety of vegetables that are featured in almost every meal. As a tropical and luxuriant country, the Philippines is blessed with lush vegetation and many plants have been domesticated and found not only edible but delicious as well. The native dishes derived from Malaysia and Indonesia take full advantage of vegetables. However, it is in Chinese cuisine that vegetables find their fulfillment as gourmet delights.

Many Filipino dishes use meat, fish or poultry just to provide the flavor and the protein needed to balance their diets. The bulk of the dishes, however, are made up of vegetables, which are often mixed together chop suey style. Leaves, buds, stalks, pods and tender parts of plants and trees are used to full advantage. Usually blanched and never overcooked, vegetables provide the Filipino with sufficient vitamins and minerals. Beans and legumes supply most of the protein in his diet.

The staple of Filipino diet is rice although the strong Chinese influence on Filipino cooking is also seen in the wide use of noodles. Rice was grown in Southeast Asia and the Philippines long before the coming of Westerners. The preferred varieties for daily meals are white, long grained and aromatic. Glutinous or sticky rice, of either the white or brownish varieties. are used for rice cakes and other native sweets. For normal use, rice is simply boiled with just enough water to cook it until it is dry and fluffy; nothing else is added, not even salt

The practice of using rice in a main dish is borrowed from Spain — as in arroz a la Valenciana or arroz con caldo. Fried rice in the Chinese manner has also introduced endless combinations. The traditional Filipino way of frying rice, however, is simply to brown a crushed clove of garlic in hot lard, add a little salt, and stir-fry the rice in this. Fried rice is a favorite breakfast fare as the practical Filipinos usually use leftover rice and it is a good way to warm it up and add some flavor to it. Chinese noodles are of many varieties but the main Filipino favorites are bihon (rice sticks) and sotanghon (transparent noodles from soy beans). They can be boiled in soup or sauteed with meat and vegetables.

Adobong Kambing Ingredients:

1 kilo kambing spareribs (Goat’s Spare ribs)

cut into serving pieces, bones intact

• cooking oil
• 2 thumb size ginger, sliced
• 1/2 head garlic, crushed
• 1 large onion, sliced
• 1 tsp. peppercorns
• 2 stalk lemon grass
• 3 bay leaf
• 1/2 c. soy sauce
• 3-5 pcs. green hot chilli
• 3/4 c. vinegar
• salt and pepper

Baked Tahong

Ingredients

* 1 kilo fresh large tahongs
* 1/2 cup butter or margarine
* 5 cloves garlic, minced
* 1/2 cup grated cheese
* 1/2 cup bread crumbs

Instructions

1. Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
2. Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
3. Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake for 10 – 15 minutes.

Ginataang Alimasag (Crablets In Coconut Milk)

Ingredients

* 1/2 kilo fresh alimasag (talangka or crablets)
* 1 cup thick coconut milk
* 2 cups thin coconut milk
* 4 pcs jalapeño pepper
* 5 cloves garlic, minced
* 1 onion, sliced
* 2 tbsp ginger, minced
* 6 pako (fern) leaves and stalks
* salt to taste

Instructions

1. Wash crablets thoroughly with tap water. Drain.
2. In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let boil.
3. When the cream is boiling, add pako leaves and stalks.
4. Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.
5. Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.

Sizzling Squid Sisig

Ingredients

* 1 kilo of Squid
* Ginger
* 2 Big Onions
* Chilli Peppers red or green
* Salt and Pepper
* Cooking oil preferrably corn oil
* Kalamansi juice or Lemon Juice

Instructions

1. Grill the squids, remove the plastic of the squids after they are grilled.
2. Chop the squids and set aside.
3. Chop Onions, ginger and chillis.
4. In a pan put oil and saute’ onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.
5. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Inihaw na Pusit

Ingredients

* 1 kilo squid
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/2 cup soy sauce
* 1/2 cup vinegar
* 1/2 head garlic (minced)
* 1/2 tablespoon ginger (minced)
* 1 teaspoon hot chili pepper (minced)
* 2 teaspoons salt

Instructions

1. # Wash and clean squid well.
2. # Take out the black ink.
3. # Take out the skin and film.
4. # In a bowl, mix all the ingredients and marinate the squid for 1 hour.
5. # Grill squid for about 4 minutes on each side.
6. # Heat remaining marinade mixture for sauce.
7. # Serve with sauce.

Adobong Pusit

Ingredients

* 1 lb. pusit/squid
* 1 1/2 tsp. salt
* 1 small bay leaf
* 1/4 tsp. pepper
* 3-4 cloves garlic, minced
* 1/3 cup vinegar
* 1 tsp. sugar
* 1/4 cup water
* 3 tbsp. cooking oil
* 1 small onion, thinly sliced

Instructions

1. 1) Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2. Cut off tentacles just above the eyes and discard innards and transparent ribs.
3. Wash and drain bodies and tentacles.
4. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade
5. Saut? onions in hot oil.
6. Add drained squids, saut? until the juices evaporates (about 10-12 minutes).
7. Strain marinade, add to saut?ed squids.
8. Let simmer for about 15 minutes.