Tuesday, July 8, 2014

Laswa


Savor the delicious flavor of various vegetables put together in one recipe called laswa. The popular vegetable soup recipe from Ilonggos. You can put  shrimps or fried fish to add more flavor, I used only fish paste because my sister told me that she like it with it.

Ingredients:
1 onion
2 tablespoons fish paste ( bagoong isda)
1 bunch string beans 
1 small patola
1 cup malunggay
6 pieces okra
2 eggplants
1 bunch alugbati
1/2 kilo squash
3 cups water ( add if needed)
salt to taste

Procedure:

1. In a pot put the water, onion, fish paste then allow to boil.
2. Add the squash, eggplant and okra, simmer until half cooked, then increase the heat so that when we put the leaves it will not be grayish.
3. Add the patola and string beans then simmer for 2 minutes, add the alugbati and salt, simmer until cooked then put the malunggay, stir and turn off the heat.
4. Serve it hot.



Monday, July 7, 2014

Bangus Sisig

Healthier version of sisig. I saw some leftover grilled Bangus from our lunch, that's why I cooked this, my Mom loved it, since she can not eat pork sisig because of health reasons. She said it's really yummy.

Ingredients:
1 1/2 cup flaked Bangus
2 tablespoons soy sauce
1  onion (minced)
3 cloves garlic (minced)
1/4 teaspoon chili powder ( can be replaced with fresh chili according to your taste)
2  tablespoons lemon or calamansi juice
1 egg (optional)
spring onion
salt and pepper to taste


Leftover Grilled Bangus



Procedure:

1. Saute the garlic and onion, then add the flaked Bangus, give it a good stir.
2. Add the chili powder, soy sauce, calamansi juice, salt and pepper then stir until well combined, continue stirring until done, crack and egg then sprinkle with spring onion.
3. Serve hot and enjoy.




Sunday, July 6, 2014

Cornsilog


I prepared cornsilog today because my nephews requested for it, they said, what is "cornsilog"? Is it made with corn? I said "No, it's a meal composed of corned beef, fried rice and fried egg, in Tagalog fried rice is "sinangag" and egg is "itlog" so instead of naming it one by one they shortened it to "cornsilog". They replied with "ahhhhhhh" :-).
I prepared this by frying the eggs, then I sauteed one can of corned beef and added some onion. After I cooked the corned beef I transferred it into a bowl and put some rice in the pan where I cooked the corned beef for a savory fried rice.
Then I arranged everything in a platter and serve it with love.
My nephews where happy  and satisfied.



Pochero


Pork dish that I always want to cook if I have few quests, loaded with yumminess!

Ingredients:
1/2 kilo pork belly
1 piece chorizo ( sliced to your desired thickness)
2 banana ( saba) ( cut and fried)
2 cloves garlic
2 small Carrots
1 onion
2 potatoes
1 cup tomato sauce
1/4 kilo green beans
1/2 kilo Pechay Baguio/Chinese Cabbage
salt and pepper to taste
2 cups water


Procedure
1. Saute the garlic and onion, add the pork and saute until the pinkish color is gone.
2. Add the tomato sauce, salt and pepper then simmer for few minutes.
3.Add the water  and bring to a boil, simmer and stir occasionally.
5. Once the pork is tender add the potatoes and carrots and simmer until tender, then add the fried banana, chorizo and green beans, simmer for a minute then add with salt and pepper to taste.
6. Add the Chinese cabbage then simmer for a minute and turn off the heat then serve.

Cockle Soup


Cockles are very delicious kind of marine clams, this type is called in Davao region of the Philippines as "Kurang". Succulent and chewy but the flavor is so yummy, the best to cook it this way.

Ingredients:
1/2 kilo kurang (cockles)
1 small onion
1 tomato
2 cups water
2 cups camote tops ( talbos ng ccamote)
salt to taste


Procedure:
1. In a pot put the water,  tomato and onion then bring to a boil, add the shells and simmer for 5 minutes.
2. Add the camote tops then season with salt and simmer  for a minute and turn off the heat.
3. Serve it with love :-).


Shrimp with Peanut Butter

A nutty and creamy tasting shrimp dish that goes well with steamed rice. I cooked this from my imagination for a friend who loves to eat shrimps.

Ingredients for 4 servings:
1/2 kilo shrimps
1 tablespoon peanut butter
1/4 cup water
1 onion
1 clove garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and stir for a minute.
2. Add the water and bring to a boil then add the peanut butter, salt and pepper to taste, simmer until cooked.
3. Serve with rice.


I sprinkle it with chopped coriander.

Saturday, July 5, 2014

Bangus with Tausi

Tochong Bangus or bangus with tausi is easy to cook, this is one of the many recipes that we can make with milkfish, flavorful and will surely boost your appetite so make sure that there is enough rice when you serve this.

Ingredients for 8 servings:
2 medium size Milkfish (bangus) cleaned and cut to your desired size
1 can black beans (drained)
1 clove garlic
2 tablespoons vinegar
1 onion
2 cups water
1/2 cup flour
salt and pepper to taste


ingredients


Procedure:
1. Sprinkle the milkfish with salt then coat it with flour and fry it. Set aside.
2. Saute the garlic and onion then add the black beans and vinegar,  simmer for a minute then add the water and bring to a boil.

3. Add the fried milkfish then simmer for 3 minutes over medium heat, season with salt and pepper then simmer until done.
4. Serve it hot.

You can add tofu for this recipe.

Wednesday, July 2, 2014

Stir Fried Fresh Mushrooms


This is one of my favorites dishes , it's really yummy even without meat.

Ingredients:
1/2 kilo button mushrooms (cleaned and washed thoroughly)
3 cloves garlic
3 tablespoons soy sauce
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic then add the mushrooms and stir fry for a minute.
3. Add the soy sauce then continue stir frying  for 3 minutes or until done.
4. Put the spring onion, salt and pepper then mix well and serve it hot.


Ginisang Buko at Malunggay




A combination of two nutritious ingredients that will surely satisfy your hunger.

Ingredients for 3 servings:
2 buko ( scraped)
1 cup malunggay leaves
2 cups buko water
2 cloves garlic (minced)
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic then add the buko meat and stir for 2 minutes.
2. Add the buko water and bring to a boil, then simmer for 3 minutes.
3. Add salt and pepper to taste then simmer for a minute and add the malunggay and spring onion, stir well then turn off the heat.
4. Serve it hot.

Tuesday, July 1, 2014

Fresh Uyap Sisig Style


Uyap is a Visayan term for alamang, somebody requested for alamang recipe that's why I prepared this sisig style. It's very yummy.

Ingredients for 3 servings:
1 cup fresh uyap (alamang)
2  tablespoons calamansi or lemon juice
2 tablespoons soy sauce
1 small onion (diced)
2 cloves garlic (minced)
chopped chili according to your taste
1/4 teaspoon crushed or powder black pepper
1 egg ( optional)
salt to taste

Uyap/Alamang


Procedure:
1. Wash the alamang properly, then drain to remove the water and set aside.
2. Saute the garlic and onion then add the alamang and stir for 2 minutes, add the calamansi juice, soy sauce, black pepper and chili, then give a good stir. Stir for a minute then add salt if needed, put a space in the middle and crack the egg, simmer for a minute then turn off the heat.
3. Serve it hot.

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