Baked Tahong
Ingredients
2 lbs clams in shell
5 cloves of garlic minced
1 small yellow onion minced
1 small tomato minced
salt and pepper
1/2 cup shreded mozarella
cheese
fresh lemon slices
2 lbs clams in shell
5 cloves of garlic minced
1 small yellow onion minced
1 small tomato minced
salt and pepper
1/2 cup shreded mozarella
cheese
fresh lemon slices
METHOD
1. Prepare baking tray by putting aluminum foil
and thinly cover with salt. Line up cleaned,
opened clams. Remove half-shell.
1. Prepare baking tray by putting aluminum foil
and thinly cover with salt. Line up cleaned,
opened clams. Remove half-shell.
2. In a small bowl, mix minced garlic, onion, and tomato
with a dash of salt and pepper. This will be the garnish.
with a dash of salt and pepper. This will be the garnish.
3. Garnish opened clams with the mix. Add a few shreds
of mozarella cheese on top of the garnish.
of mozarella cheese on top of the garnish.
4. Put in oven at 350 F, and bake for 15-20 mins.
5. Serve immediately with freshly squeezed lemons.
This can serve as appetizer.
This can serve as appetizer.
Sinigang na Bangus
Ingredients
- 1 piece large bangus, cleaned and sliced into serving pieces
- 2 pieces tomatoes, quartered
- 2 medium eggplants, cut into serving pieces
- 5 pieces string beans, cut into serving pieces
- 2 cups kangkong leaves
- 1 teaspoon salt
- 1 small ginger, sliced
- 1 medium onion, sliced
- 5 cups water
- 1 small pack tamarind powder
Method
1. Bring water to a boil together with the ginger in a casserole.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
6. Serve hot.
Fish Escabeche
Ingredients:
1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)
1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)
Method:
1. Season fish with salt inside and out. Set aside.
2. Mix vinegar, water, sugar, and a
pinch of salt. Set aside.
pinch of salt. Set aside.
3. In a large skillet, heat oil. Fry bean curd
until golden brown. Set aside.
until golden brown. Set aside.
4. Fry the fish 5 minutes each side or until
just cooked through. Set aside.
just cooked through. Set aside.
5. In the same skillet, saute garlic until light brown.
Then add the onion, and saute until transparent.
Then add the onion, and saute until transparent.
6. Add ginger and vinegar mixture. When the mixture
boils, add in flour to thicken.
Simmer for 5 minutes.
boils, add in flour to thicken.
Simmer for 5 minutes.
7. Add fried fish, bean curd, bell pepper, and
carrot slices. Simmer for another
5 minutes. Serve hot.
carrot slices. Simmer for another
5 minutes. Serve hot.
Rellenong Bangis(Stuffed Milkfish)
Ingredients:
- 1 big bangus (milkfish)
- 3 cloves of garlic, minced
- 1 onion chopped
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 4 tablespoons of cooking oil
- cooked peas
- raisins
- 1 egg
- 2 tomatoes, diced
- ham, finely chopped
- 1 small carrot, finely chopped
- salt and pepper to taste
Method:
- Estimated cooking time: 1 hour
- Scale and remove the intestines of the bangus.
- Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
- Soak the head and skin in lemon juice, soy sauce and pepper.
- Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
- Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
- Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
- Add a beaten egg to the stir fry and mix well.
- Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
- Fry in oil until golden brown.
- slice slightly diagonal around 1 and 1/2 inch thick and serve.
Mixed Seafood with Oyster Sauce
Ingredients
- 1 kilo of seafood or any one or a combination of crabs, prawns, squid, clams, mussels and any seafood
- 1 large onion, diced
- 1 thumb sized ginger, sliced into strips
- 1/2 teaspoon of sugar or monosodium glutamate
- 3 table spoons of cooking oil or olive oil
- 1/3 cup water
- spring onions, cut 1 inch long
- 1/3 cup of oyster sauce
- 2 pieces green finger pepper (sili pag sigang) chopped
- Salt and pepper to taste
Method
- Estimated cooking time: 30 minutes
- Slice crabs into 2 or 4 if very big
- Steam crabs and prawns for 5 minutes
- Wash squid and cut into 1 inch long sections
- On a big wok, stir fry garlic until golden brown, then add ginger and onions, stir fry for a minute more
- Add water and bring to a boil
- Add squid, clams, mussels and other uncooked seafood.
- Simmer for 5 minutes
- Add crabs and shrimp
- Add the oyster sauce
- Salt and pepper to taste
- Sprinkle the sugar or monosodium glutamate (vetsin)
- Add the long green chili
- Mix well and bring to a boil
- Boil for 3 minutes
- Serve hot with steamed rice
- Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.
- The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.
Ginataang Isda or Fish in Coconut Cream
Ingredients:
• 5 Pieces medium sized fish
• 1 c Shredded cabbage leaves
• 1 ts Ginger root
• 1 ts Chopped red chili peppers
• Salt to taste
• 1 c Coconut cream
• 1 ts Ground pepper
Method:
1. Boil together coconut cream, fish fillet, pepper and ginger root.
2. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving.
3. Add red chili peppers. Serve hot with steamed white rice.
• 1 c Shredded cabbage leaves
• 1 ts Ginger root
• 1 ts Chopped red chili peppers
• Salt to taste
• 1 c Coconut cream
• 1 ts Ground pepper
Method:
1. Boil together coconut cream, fish fillet, pepper and ginger root.
2. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving.
3. Add red chili peppers. Serve hot with steamed white rice.
Adobong Pusit
Ingredients
• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced
Method
1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery.
Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.
1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery.
Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.
Guisadong Talaba or Sauteed Oysters
Ingredients:
• 2 tablespoons cooking oil
• 1 teaspoon minced garlic
• 1/2 cup chopped onion
• 1/2 cup cubed red ripe tomatoes
• 2 cups shelled oysters
• salt or patis and freshly ground pepper to taste
• 1 teaspoon minced garlic
• 1/2 cup chopped onion
• 1/2 cup cubed red ripe tomatoes
• 2 cups shelled oysters
• salt or patis and freshly ground pepper to taste
Method:
1. Heat oil in a skillet.
2. Stir fry garlic until light brown and onion until transparent.
3. Add tomatoes. Cook for 3 minutes.
4. Add oysters.
5. Simmer for another 10 minutes.
6. Flavor with salt or “patis” or you can also add freshly ground pepper for added flavor.
Baked Fish
Ingredients:
• 6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
• 1 teaspoon lemon juice
• 1/3 cup olive oil
• 1 tablespoon finely minced parsley
• 1 whole onion, finely minced
• 1/2 cup pimento cut into strips
• 1 tablespoon bread crumbs
• 1-1/2 cups fresh chopped tomatoes, with skin and seeds
• salt and freshly ground pepper to taste
• 1 teaspoon lemon juice
• 1/3 cup olive oil
• 1 tablespoon finely minced parsley
• 1 whole onion, finely minced
• 1/2 cup pimento cut into strips
• 1 tablespoon bread crumbs
• 1-1/2 cups fresh chopped tomatoes, with skin and seeds
• salt and freshly ground pepper to taste
Method:
1. Preheat oven to 350 F. Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
2. Heat olive oil in a medium skillet. Stir fry onions, tomatoes and pimento until a sauce-like consistency is obtained.
3. Transfer the sauce on the fish. Sprinkle the fish with parsley and bread crumbs. Bake at 350 F. for 25 minutes. Serve hot. Serves 4.
1. Preheat oven to 350 F. Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
2. Heat olive oil in a medium skillet. Stir fry onions, tomatoes and pimento until a sauce-like consistency is obtained.
3. Transfer the sauce on the fish. Sprinkle the fish with parsley and bread crumbs. Bake at 350 F. for 25 minutes. Serve hot. Serves 4.
Fried Calamares
Ingredients
• 1/3 kilo squid rings
• 2 packs Pepper
• 1 cup flour
• 2 cups oil
• 2 egg whites
• 2 packs Pepper
• 1 cup flour
• 2 cups oil
• 2 egg whites
Method
1. Divide flour into 2 portions.
2. Add 2 packs Pepper to 1 portion.
3. Rub squid rings into plain flour then dip in egg white then coat each ring with flour mixture.
4. Deep fry coated squids until golden brown.
5. Serve with dip. For the dip just mix 3/4 cup mayonnaise and 1 pack Garlic chips.
Kinilaw na Isda
Ingredients
• 1/2 pound fresh fish fillet ( Any kind of Fish ) Cut into bite size cubes
• 5 cloves of garlic minced
• 2 pieces long red pepper chopped
• 1 medium size yellow, red or white onion sliced into thin rings
• 1 scallion chopped
• 3-4 stalks of green onion chopped
• 1 small piece of ginger root minced
• 1/2 cup coconut vinegar
• 2 medium sized cherry tomatoes chopped
• salt and pepper to taste
• 5 cloves of garlic minced
• 2 pieces long red pepper chopped
• 1 medium size yellow, red or white onion sliced into thin rings
• 1 scallion chopped
• 3-4 stalks of green onion chopped
• 1 small piece of ginger root minced
• 1/2 cup coconut vinegar
• 2 medium sized cherry tomatoes chopped
• salt and pepper to taste
Method
1. Marinade fish in coconut vinegar for at least 30mins to an hour
2. Drain and combine with all ingredients
3. Let stand refrigerated for about another 30mins to an hour.
Sinigang na Hipon - Shrimp Sinigang
Ingredients
- 2 pounds Shrimps
- 2 pieces Radishes orLabanos, sliced
- 1 bunch Water Spinach or Kangkong leaves
- 5-8 pieces Long String Beans or Sitaw, cut in 2 inches length
- 3 Long Green Pepper or Siling Pang-sigang, cut in half
- 2 Knorr Shrimp Broth Cubes
- 1 pack Sinigang Mix
- 2 pieces Tomatoes, quartered
- 1 medium Onion, sliced
- 1 tablespoon Fish Sauce(Patis)
- 1 teaspoon Pepper
- 6 cups water
PREPARAMETION TI : 10 minutes COOKING TIME : 15 minutes
1 Put together in a deep pan onion, tomato, radishes, string beans, shrimp cubes, water and sinigang mix. Bring to a boil.
2 Turn the heat down and simmer until the radishes and the string beans are cooked. 3 Add the shrimp and green pepper and cook for 5 minutes. 4 Turn the heat off and add the water spinach. 5 Serve hot with rice.
- COOK'S TIPS
- Add the green peppers and spinach in the very end for it to retain it's color.
- You can remove shrimp shells but leave the tail intact so it's pretty easy to eat. I suggest to devein the shrimp for presentation purposes if you are to serve this to guests. Also, cook very briefly, like 2-3 minutes instead of 5 minutes.
Diningding
Diningding- A popular filipino vegetable recipe for common masses which originated from Ilocandia region. This recipe become so popular among us filipino because it was economical, nutritious, delicious and availability of ingredient on local market. Diningding has a big similarity with tagalog pinakbet recipe were the only difference is the kind of bagoong being used and the process of cooking. I usually include leftover fried fish as an additional ingredient to enhance diningding flavor. Let us start cooking this filipino vegetable recipe now.
Ingredients:
- 1 bundle Sitaw (String bean) cut into 1" strips
- 2 cups of squash, cubed
- 2 bundle ocra (halves)
- 1 whole onion, skinned
- 1 Tomato, quatered
- 100 grams liempo meat, cut
- 1 bundle bataw (Bean pod), cut into halves
- 1 cup saluyot leaves (jute leaves)
- 1 cup ampalaya,julienne
- 1 cup eggplant (slice)
- 1/5 cup.bagoong isda juice
- Vetsin
- Leftover fried fish
In a casserole, boil 1 litre of water along with liempo meat, onion, tomato, simmer for 10 minute. Add bagoong isda juiceusing strainer to separate solid particle. Wash vegetable and pour in squash, sitaw, bataw,ampalaya,eggplant,ocra, bring it to boil and simmer until squash tender. Salt to taste, add vetsin and leftover fied fish. Bring to boil and served diningding while it is hot along with hot rice.
Nilasing na Hipon
Nilasing na Hipon or Lasing na Hipon and even Drunken Shrimps to some is simply shrimp marinated in wine or liquor. Some of my friends use beer to marinade the shrimps…well, this is also fine but the use of wine or liquor is best.
Ingredients:
1 lb shrimp
2 cups white wine (you may also use either gin, vodka, or beer)
3 cups flour
1 tsp salt
1 tsp ground black pepper
3 cups cooking oil
Cooking procedure
:
1. Marinade the shrimps in wine (or liquor) for 30 to 40 minutes
2. Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking
3. Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour
4. In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the shrimps floats
5. Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil
6. Serve hot with vinegar. Share and enjoy!
Ginataang Alimango (Crabs in Coconut Milk)
Ingredients:
2 large alimangos (mud crabs); cut in halves
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste
Cooking Instructions:
Steam crabs and squash until half cooked. Set aside.
Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.
Inihaw na Bangus, Grilled Milkfish
Ingredients:
1 large size bangus, milkfish, 1 kilo a piece
2 pc. medium size tomato, chopped
1 pc. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, chopped
1/4 cup bagoong alamang
2 pc. green sili
salt
Cooking procedure:1 large size bangus, milkfish, 1 kilo a piece
2 pc. medium size tomato, chopped
1 pc. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, chopped
1/4 cup bagoong alamang
2 pc. green sili
salt
Remove gills of milkfish, keep scales intact. Slit at the back of the milkfish and remove innards leaving the stomach fats. Wash milkfish including cavities and drain. Rub skin and cavities with salt and set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato and bagoong alamang. Stuff milkfish cavity with the mixture and stuff the green sili at the middle of cavity. Wrap milkfish with aluminium foil. Grill over charcoal for 10 to 15 minutes on each side. When done unwrap and serve with dipping sauce mixture of soy sauce, kalamansi and siling labuyo.
