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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Pinoy Fiesta, Anaheim - CLOSED

Another Pinoy Resto in Anaheim, CA.
My choice for the day, Pancit Bihon and Pork BBQ in a stick. I also ordered Sisig, Kaldereta and Palabok. Sorry guys no pictures of the other foods. Everyone was hungry and can't wait for me to take pictures first.
I just have to share this. Reason why we end up having take out food from this resto.
We were at the Mall this morning. Plan was to eat at Thai BBQ Resto and look for a new pair of shoes when I got an urgent call from our daughter. There is a fire going on in front of our unit. More or less 10 steps away from our door. Everyone is in a panic. My daughter don't have a copy of our house key so that got me worried. We rush home and saw the end of the mess. Six firetruck, a dozen or two fireman, 3 police cars and they close the street.
Thank you Anaheim Firefighter! Job well done!

The list keeps getting longer and longer and longer....

I am so all ready and the list keeps getting longer each day.
This are some of my list of places to eat and also for take out. For those who knows me knows why Balbi's is on top of my list. Most of this places I already been and some still have to try.
Thank's to Jorp of Flavours of Iloilo for all the pictures.
Leave me comments if I left out some resto that I should visit.

Soup Plantation

At work today we can't decide what to have for lunch till we all agreed "Soup Plantation". All you can eat all kind of soup, salad, pasta, bread, muffins, fruits, ice cream, and many more. So many choices so little lunch time.I started off with Oriental Chicken Salad and Penne Salad (I was so hungry already that I forgot to take some pictures). Next plate fresh French bread w/ honey butter spread, cheese & potato topped bread and clam chowder soup.

Next, oat bran and chocolate muffin. So fresh that you keep going and going.
Soup Plantation is famous for using all fresh ingredients. Never from a box, bottle or carton. All from scratch everyday.
Last, dessert consist of slices of oranges, pudding, cottage cheese, blue jello and fruit mix in syrup.
I paid $8.- and some change but I made sure I got my money's worth.

Aloy

Pictures from Jake's blog at http://weekendpastime.com/ . Check out his cool site.
Jake wants to know "pritong aloy or pinaksyong aloy?" Me, I like both.
Aloy is my favorite fish. Specially when cooked using native coconut vinegar and lots of garlic. Then when the juice starts to sizzle add some cooking oil and eat with guisadong monggo. Whatever (if ever) left over aloy fry it crispy and serve with kalo-kalo nga damo ahos (garlic fried rice) with spiced vinegar dip. Oh la la! I could have 2 bandiado with out knowing it. Thank's Jake for sharing your pics. Love it!

Pancit Molo

For Molo balls;
Dim sum wrapper (thinner than wonton), ground pork, shrimp, garlic, chives, eggs, salt & pepper to taste.

Mix all above ingredients and chill for an hour before wrapping. After wrapping leave it out in the air to allow the molo balls wrapper to dry to avoid it from sticking to each other. For soup;
Chicken breast , shrimp, ham, chives, garlic, onions, salt & pepper to taste.

Cooking direction:
1. Chop or slice cooked ham. Set aside.
2. Boil chicken till cook. Let it cool then shred. Set aside.
3. From the chicken broth boil the shrimp. When you see the shrimp all orange remove from the broth. Let it cool first then peel the shell.
4. Pound the shrimp head using the back of the knife or better if you have "almires". Scoop some of the broth and mix with the crushed shrimp head. Mix and drain and add the to the remaining broth.
5. Saute garlic and onion. Add ham, chicken breast and shrimp. Bring to boil. Adjust the heat to medium.
6. Add salt and pepper. Bring to boil again.
7. Now you could add the molo balls. Once the balls start floating from the broth that tells you its done/cooked.
8. You could sprinkle sliced/chopped chives and chopped brown garlic on top.

Ranch 99 Asian Grocery Store

Special area for Pilipino spices & seasonings, Mang Tomas sauce, Banana Catsup.Veggies and FruitsHaven for Pilipino, Chinese and Mexican population of Anaheim, CA. This place takes a load of my paycheck. A weekend can't pass without a stop in this grocery store.

Now that I do know how to download pictures from my cell phone it will be easier and discreet to take pictures anywhere and anytime.

Viet Grilled Porkchop & Shrimp

Our regular order....Vietnamese Grilled Porkchop and Grilled Shrimp served over steam rice, pickled carrots, turnips, cabbage, green onions and fresh slices of cucumber. Yehey finally I figured (read the manual) how to transfer picture files from my cell phone to my laptop. I am so proud of myself.
Yes Lee, now I can take pictures without bringing my digicam everytime we eat out and no one would notice.

Nilagang Baka

Ingredients:
5 lbs. round beef shanks
1 m. onion, sliced
2 pcs. tomato, sliced
1/2 stem lemongrass
1 whole green papaya, sliced
6 pcs. petchay
15 grams sinigang mix
salt & pepper to taste
Cooking direction:
On a deep pot boil beef with lots of water on high heat. Keep adding water till the beef is halfway cooked then add sinigang mix, tomato, onion and lemongrass. When beef is almost done reduce heat to medium. Season with salt and pepper and add the slices of green papaya. When papaya is almost cooked add the petchay. Cover and remove from heat to avoid the veggies from over cooking.

Fried Sardines

In Ilonggo this fish is called (correct me if I am wrong) Tamban Tuloy. The fish they also use for making "Tuyo".
I got this at Ranch 99 grocery store. Came from Thailand frozen. This kind of fish has a lot of bones and really good grilled but I fried it really crispy to go with my nilagang baka.

Liempo Estupado

Ingredients:
3 lbs. liempo, sliced thin
2 c. pineapple juice
1 c. vinegar
1 c. water
1/2 c. brown sugar
6 cloves garlic, minced
1 med. onion, sliced thin
6 pcs. bay leaved
salt & pepper to taste

Cooking direction:
Mix meat, water, vinegar, bayleaves, garlic, onion and bring to boil over meduim heat. When meat is half way cooked add pineapple juice, brown sugar, brown sugar, salt and pepper and continue cooking in medium slow heat till the sauce starts to thicken and the meat is tender enough.
You could also add slices of fried cooking banana and fried potato.

Chicken Fettucinni

Ingredients:
1/4 c. butter
1/4 c. olive oil
1 b. can white chicken breast in water, drained
1/2 c. chopped white onion
4 cloves garlic, minced
1 bottle Alfredo sauce
1 can evaporated milk

1 pc. red bellpepper, chopped
1 tsp. salt
1/2 tsp. pepper
1 tbsp. dried basil leaves
1 lb. hot, cooked fettucini
1/2 lb. freshly grated Parmesan cheese


Cooking direction:
Melt butter and olive oil in large skillet over slow heat. Add garlic, bellpepper and onion and chicken breast; saute until chicken is cooked through. Stir in milk, sauce mix, salt and pepper. Bring to a boil, reduce heat and simmer 3-5 minutes or until sauce has thickened. Stir in basil. Remove from heat. Toss with pasta. Sprinkle with Parmesan cheese and dried basil.

This is how I prepare my Fettucini Alfredo by using an instant pre-made sauce and mixture of evaporated. Not to thick but tasty. Best served with toasted bread.

Ginisang Sitaw and Kalabasa

One good thing about Pilipino cooking is if you don't eat pork meat you could always substitute it with chicken or shrimp. Healthier and still taste good.
Simple cooking direction:
Saute garlic, onion and thin slices of pork till the pork is golden brown. Add peeled shrimp, squash (kalabasa), longbeans (sitaw). Stir for few minutes then add 1/2 cup of water, salt and pepper. Simmer for few minutes and the dish is ready to serve.
Cooked from left over squash and longbeans from last week menu that I don't want to go to waste so I got creative and it turned out really good.

Kadyos Baboy Langka

Kadyos Baboy Langka, an original Ilonggo favorite dish. This one became an instant hit to my family. Kind of time consuming preparing this because of the kind of meat I used w/c is pork hock and also the time softening the read beans but all worth it. Something different because of the combination of the pork, beans with sour flavor to it. Boil meat (pork hock) till tender and set aside. Boil red beans till the beans are almost cooked. Add slices of tomato and onion. Continue boiling medium heat for 15 minutes then return the meat to the pot and add a spoon of sinigang mix (substitute for batuan, w/c is impossible to find here in the US) and boiling for another 10 minutes. Add slices of langka and sweet potato leaves. Your KBL is done and ready to serve.
Last time I cooked KBL I used chicken instead of pork. Instead of KBL I called it MBL. Taste almost the same and a lot healthier. If you are using chicken, boil the red beans till half way cook then add the chicken same time with the tomato and onion.
I wish I could find ubad here but no luck. I settled for langka. Chicken with ubad and kadyos is the best.

Sinugba Baboy

Meat marinade:
2 lbs. pork belly cut 2 inches thick marinated in mixture of sinigang mix (20g.) and 1 tblspn of sugar for 20 minutes. Grill in medium heat and cut in serving size.
Side dish:
Mix 3 pcs. tomato (cut cubes) and 1 med. onion (cut cubes) with 1 tspn. bagoong as a side dish.

This recipe I got online called Sinarabasab, a native Ilokano dish. This is the 2nd time I prepared this dish but the first one was slow fried on an ironcast pan. I like the taste of the meat marinated with sinigang mix and sugar then having the tomato relish on the side is an extra treat.

Garlic Black Beans Ribs













Ingredients:
3 lbs. pork ribs (bite size cut)
3 tblsp black beans sauce
1 med. onion (sliced thin)
8 to 10 cloves of garlic (minced)
sugar and pepper to taste





Cooking Direction:
Boil meat in 5 cups of water in a pot till the juice is almost gone or meat is well done.
On a separate wok brown garlic, onion and the black bean sauce till it starts to sizzle. Add the cooked ribs and mix. Season with a spoon of white sugar and a dash of pepper. Add half a cup of water to the mixture, cover and simmer for another 10 minutes and serve with fried eggplant.