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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

Teriyaki Salmon Recipe

Ingredients:
2-3 lbs Pink Salmon Steak
garlic salt and ground black pepper to taste
1 tablespoon butter
chopped green onion for garnish

Teriyaki Sauce Ingredients:
1/4 cup soy sauce
1/4 cup water
1/2 cup mirin sauce
2 tablespoon cooking wine
2 tablespoon brown sugar
3 pcs garlic cloves, minced
1 thumb size ginger, minced
dash of black pepper
1 teaspoon cornstarch (optional/diluted in 2 tablespoon water)
Cooking Direction:
Turn oven to 425 degrees. Season salmon with garlic salt, ground pepper and brush with butter. Place seasoned salmon in baking rack and place in the center of the oven. Cover with aluminum foil and bake for 40-45 minutes. Remove from heat and set aside.

Using a sauce pan mix all the teriyaki sauce ingredients (not including the cornstarch) and simmer in low heat till thickens. Taste test the sauce for desired sweet salty taste. Remember, you can always add or reduce sugar for desired taste. Once the sauce thicken or reduced to 1 cup add the cornstarch. Stir quick and remove from heat. Strain sauce to discard garlic and ginger pieces and set aside.

Arrange salmon in a serving platter. Pour teriyaki sauce on top. Garnish with chopped green onion. Serve warm and enjoy!

From My Kitchen To Yours

Wishing you all a Blessed Merry 2011 Christmas to all!
Happy Eating!

Cute Red Velvet and Mango Cupcakes from Red Ribbon Bakeshop.
I added red and green sprinkles to make it look more Christmas

Eggplant and Tofu Recipe



Cooking Direction:
Prepare sauce by diluting cornstarch, soy sauce, hoisin sauce, rice vinegar, sugar and sesame oil in water. Taste for desired sweet salty taste. Set aside.

Fry tofu and eggplant till golden brown. Set aside.

Brown garlic and ginger in 1 tablespoon cooking oil till golden brown using a wok. Add onion, bell pepper, fried eggplant and fried tofu to the wok. Stir fry for 2-3 minutes. Add the sauce mixture to the wok. Stir and simmer in medium low heat for 2 minutes.

Remove from heat, serve and enjoy.

Beef and Broccoli Recipe

Ingredients:
2 lbs broccoli flower, cut into bite size
1 lb lean beef, cut into strips
4 pieces garlic cloves, minced
1 thumb size ginger, minced
1 small onion, cut into small cubes
1 tablespoon hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soysauce
1 tablespoon cornstarch
2 tablespoon cooking oil
1 tablespoon sugar
1 teaspoon sesame oil
Cooking Direction:
Pressure cook beef in 2 cups of water for 20 minutes or boil till soft. Remove beef from the pressure cooker. Set aside. Save excess juice and allow it to cool.

Using the remaining juice from the beef pour in soy sauce, hoisin sauce, oyster sauce, sugar, sesame oil, corn starch and stir making sure all cornstarch are diluted. Set aside.

Using a wok saute ginger and garlic in cooking oil in medium low heat till golden brown. Add onion,beef, broccoli and stir for 2-3 minutes. Pour the sauces mixture into the wok. Stir and simmer for 3-4 minutes.

Remove from heat, serve and enjoy.

Adobong Kangkong sa Gata Recipe

Apan Apan in Ilonggo

Ingredients:
1/4 lb pork belly, cut into thin bite size
1 tablespoon shrimp paste (bagoong)
1 lb kangkong stem, cut into 3 inches
3 pieces garlic cloves, minced
1 small onion, slice thin
1 tablespoon vinegar
1 teaspoon soy sauce
1 cup coconut milk
salt to taste
sugar to taste (optional)
1 tablespoon cooking oil
Cooking Direction:
Using a wok saute garlic and onion in cooking oil till caramelized.
Add pork slices, saute till pork turns golden brown.
Add 1/2 cup of water and boil in medium low to soften pork.
Add bagoong and stir for 2 minutes.
Add kangkong to the wok and stir.
Add vinegar, soy sauce, sugar and salt. Simmer for 3-4 minutes.
Add coconut milk and reduce heat to low and simmer for 3-4 minutes or till the coconut mixture thickens.
Remove from heat and serve.

Suman at Mangga

Ripe Mango and Sticky Rice.. What a combination!

Ripe mango from Guimaras Island and sticky rice (was wrapped in coconut leaves) from the local market. So irresistible!

An Afternoon Snacks

Here are some street food I enjoyed during my last Iloilo City. I don't even have to go to the city to get some of this. We have this young boy that goes around the village every afternoon in his bicycle with a side cart selling all kind of Tempura. He fries it as you order.

Fish Balls in Spicy Sweet Sauce

Tokneneng, made by deep-frying orange batter covered hard-boiled eggs.
According to Wikipedia, the free encyclopedia a popular variation of Tokneneng is Kwek-Kwek. The main difference between the two lies in the egg that is used. Tokneneng is traditionally made with chicken or duck eggs, while Kwek-kwek is made with quail eggs or "itlog ng pugo". Due to their similarities, the two are often confused with some people calling Tokneneng "kwek kwek" and vice versa. Tokneneng is usually served with a spiced vinegar-based dip.

Spicy Beans in Coconut Recipe

Here is a recipe so tasty and appetizing. Inspired from Bicol Express recipe.

Ingredients:
1/2 lb pork belly, cut into bite size
2 lbs long beans (sitaw) cut into 2 inches
2 pieces red hot chili, slice thin
1 thumb size ginger, minced
1 small onion, sliced thin
4 pieces garlic cloves, minced
1 tablespoon bagoong
2 cups coconut milk
1 tablespoon cooking oil
salt to taste

Cooking Direction:
Using a wok saute ginger and garlic till caramelized in cooking oil over medium low heat.
Add onion and pork slices till pork turns golden brown.
Add bagoong and saute for 2 minutes. Add a cup of water and boil till pork turn soft and water evaporates.
Add long beans to the wok and stir for 2 minutes.
Pour in the coconut milk, add salt to taste and simmer in low heat for 4-5 minutes.
Add the slices of red chili pepper.
Remove from heat and serve.

Tambo Recipe

Bamboo Shoots Cooked in Coconut Milk.
Ingredients
2 cups Bamboo Shoots in can (Tambo)
1 pack Jute leaves (frozen/defrosted)
8 pieces young Okra, sliced in halves
2 cans Chaokoh Coconut Milk
1 can Whole Kernel Corn, drain
1/2 lb Shrimp, cleaned
1/2 lb Pork belly, cut into bite size (optional)
1 medium size onion, sliced
salt to taste
1/2 tablespoon salted shrimp (bagoong)
1 teaspoon cooking oil

Cooking Procedure:
Using a deep pot saute pork belly in cooking oil till golden brown. Add 2 to 3 cups of water and bring to boil till pork is fully cooked in medium high heat. Add drained/washed bamboo shoot and boil for about 5 minutes. Add corn, shrimps and bagoong. Simmer in medium low heat for 5 minutes. Add okra and saluyot. Simmer for 2 minutes. Add salt to taste. Add the coconut milk and simmer for few more minutes.
Remove from heat, serve and enjoy!

Pancit Lomi Recipe

I have been craving for this dish so I decided why not give it a try. I wanted the taste from my favorite Chinese restaurant in Iloilo City so without researching I decided to cook it base on my memory, my taste buds and what ingredients I have in my fridge. It turned out pretty good and no left over at all. I guess I am getting pretty good at this.

Ingredients:
1 lb Miki Noodles (egg noodles)
3 lbs beef bones
1/2 lb pork meat (whole)
1/2 lb store bought kikiam, cut into bite size
2 cups diced cabbage
1 piece carrot, julienne
1 piece sayote, cut into bite size
1 thumb size ginger, minced
4 garlic cloves, minced
1 medium size size onion, quartered
1 teaspoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon cornstarch (optional) diluted on 3 tablespoon water
salt and ground pepper to taste
1 teaspoon whole peppercorn
1 tablespoon cooking oil
3 pieces egg
chopped green onions for garnish
Cooking Direction:
Using a deep pot boil beef bones in 5-6 cups of water for 2 hours in medium high heat. Add the whole pork whole pepper corn, slices of onion, hoisin sauce and salt. Add more water if needed then simmer for another hour. Remove the pork, allow to cool, slice into thin bite size and set aside. Drain the remaining broth and set aside.
Using a separate pot boil 3 cups of water. Allow it to boil then blanch noodles for few minutes. Remove noodles, drain excess water and set aside.
Using a wok heat cooking oil in medium low heat. Saute ginger and garlic till it turns golden brown. Add kikian and pork to the wok and stir fry for few minutes. Once the pork and kikiam turns golden brown add carrots and sayote then the broth from the beef bone. Simmer for few minutes. Add the ground pepper then taste the sauce for desired saltiness. Simmer then add the noodles, cabbage and stir. If desired, you can now add the cornstarch to make the sauce thicker. Simmer for few minutes then add the egg and stir. Remove from heat. Garnish with the slices of green onion, serve and enjoy.

Christmas Spread

Christmas is approaching fast! Now thinking what to prepare for Noche Buena.

A Happy Holidays to all!
Sharing to you our 2010 Christmas spread.
Let me start with the Crispy Lumpia Shanghai
The ever present Pancit Molo
My Special Rellenong Bangus
Tasty Shrimp and Chinese Sausage Fried Rice
Bam-I (Sotanghon and Canton Noodles)
Perfectly done Pork Embutido
Super Moist Roasted Chicken from Costco
Here are the links for recipes and cooking direction for above dishes.
http://tigabaluarte.blogspot.com/2009/07/lumpia-shanghai-recipe.html

Enjoy cooking!

Fruits Fruits Fruits

Here are some fruits I consumed during my last visit to my hometown, Iloilo City. Most of these fruits are found in the local market every where in the Philippines depends on the season.

Crunchy and Sweet Sineguelas from the local market

Sweet and Sour Bangkok Santol from a street vendor


Lakatan Banana and Ripe Mangoes from Guimaras

Super Sweet Ripe Mangoes from the local market

Sweet Chicos from Guimaras Island

Ripe and Green Papayas and Ripe Mangoes from the local market

Sticky Sweet Star Apple with other snacks from the local market


Indian Mangoes from my garden


And this my favorite of all, Sour Mangoes with Sauteed Shrimp Paste on the side.

Turkey Arroz Caldo Recipe

Here is one great idea on what to with left over Turkey from Thanksgiving Dinner. A sumptuous meal for everyone to enjoy.

Ingredients:
1 cup long grain rice
1 cup sticky rice
2 cups shredded turkey breast
3 pcs knorr chicken cubes
2 thumb size ginger, julienne
1 small size onion, minced
3 pcs garlic cloves, minced
1 tablespoon cooking oil
1/2 teaspoon turmeric powder
salt and ground black pepper to taste
6-7 cups water
1 tablespoon green onion, sliced thin for garnish
4 pcs hard peeled boiled egg (optional)

Cooking Direction:
Using a deep pot saute ginger, garlic and onions in cooking till caramelized. Add knorr cubes and rice. Saute till knorr cubes blends in the rice. Add the turmeric then the turkey. Saute for few more minutes then add the water. Boil for 5 minutes in medium high heat. Season with salt and ground pepper to taste and reduce the heat to medium low till rice is all cooked. Add hard boiled eggs if desired before serving.
Remove from heat and garnish with slices of green onion and serve.

2011 Thanksgiving Feast

What is Thanksgiving with out the Turkey and all the fixing?

Here is a quick peek of what we had for Thanksgiving Dinner. This time I did not slave myself the whole day in the kitchen. I also got to watch my favorite tv show in between baking and cooking.


My Turkey cooked 3 times
Seasoned with lots of ground pepper, garlic salt, all spice and butter in and out. Stuffed with slices of celery and onion. Baked in 325f for an hour breast up (make sure to brush extra butter all over the turkey and cover breast part with aluminum foil loosely), roast in the weber grill for an hour (charcoal around the turkey only and covered) for that smokey taste and baked again for an hour in same temperature. Remove from heat and serve at least after 5 minutes. (Bake turkey in 15 minutes per pound)

Baked Pineapple Ham
Set oven in 325f. Bake ham top covered in aluminum foil (15 minutes per pound) using a deep baking pan in 3 cups of pineapple juice (while baking try brushing pineapple juice in the ham every 15 minutes for more pineapple flavor) Half way through the baking remove ham from the oven. Discard remaining pineapple juice. Glaze ham with mixture of brown sugar (1 cup), cinnamon powder (2 tablespoon) and crushed canned pineapple(1 cup) in 1/2 cup pineapple juice. Return to the oven and finish baking to serve.

Green Beans and Cranberries Sauce
My own creation. Simple yet appetizing.
1. Steam a pound of green beans (remove one end) for few minutes on boiling water. Remove from heat and season with 2 tablespoon butter and salt to taste.
2. Empty a can of whole cranberry sauce in a bowl and spread. Mix in the steamed green beans and serve.

Simple Mashed Potatoes
Using a box of Idaho Mashed Potato and topped with slices of green onions and served with home made gravy prepared using the turkey drippings, cornstarch and salt and ground pepper taste and 2 cups of water.

Blueberry Cream Cheese Pie
Pecan Pie
Both pies ordered from Marie Calendar. This way you could never go wrong.

Beef in Cream of Mushroom Recipe

A Tasty Simple Beef Recipe
Ingredients:
1 lb lean beef, sliced thin
1 small potato, sliced bite size
1 small red bell pepper, julienne
4 pcs garlic cloves, minced
1 small onion, minced
1 can cream of mushroom
salt and ground pepper to taste
1 tablespoon olive oil
water for boiling
Cooking Direction:
Saute garlic and onion in olive till caramelized. Add the beef slices. Stir fry till beef turns golden brown. Now pour in 1 cup of water and bring to a boil in medium high heat till beef tenderize. Keep adding water making sure beef is tender enough. Once the water is almost gone and beef all tender season with salt and ground pepper. Add the slices of potatoes and bell peppers. Saute in medium low heat for few minutes. Pour in the cream of mushroom and stir. Simmer for few more minutes and serve.

Bihon Guisado Recipe

Also known as Stir Fry Rice Noodles

Ingredients:
1 16 oz. Tropics Pancit Bihon
1/2 lb. pork butt, sliced into strips
1/2 lb. shrimp, remove from shell
1 cup cabbage, sliced into strips
1 onion, sliced thin
4 cloves of garlic, crushed
1 carrot, sliced into strips
2 tablespoons of cooking oil
3 celery stick, sliced into strips
1 tablespoon soy sauce
1 teaspoon achuete dissolved in 1 tablespoon oil
salt & pepper to taste
Pancit Bihon Cooking Instructions:Soak bihon noodles in warm water to soften for 10 minutes. Drain excess water. Set aside.
Sauté garlic and onions in cooking oil using a large wok till caramelized. Add the slices of pork.
Once the pork turns golden brown add a cup water and simmer for 5 minutes or till pork is fully cooked then add the shrimp.
Pour 2 cups of water and bring to boil for few minutes. Season the mixture with salt, soy sauce, achuete oil and ground pepper.
Once it starts boiling add the cabbage and noodles to the mixture, stir well.
Cover wok and simmer in low heat for about 5 minutes or until the noodles are fully cooked.
Remove the wok from heat and serve.


* Serve with slices of lemon or lime for extra taste.

Alugbati Recipe

A simple dish that reminds me of my home town, Iloilo City.
Ingredients:
1 lb ground beef
5 cups cleaned alugbati leaves
1 lb squash, cut in cubes
2 pcs eggplant, bite size
4 pcs garlic cloves
1 small onion, sliced thin
1 tablespoon cooking oil
2 cups water
salt and ground black pepper to taste
Cooking Direction:
Heat cooking oil in a wok in medium heat. Saute garlic and onion till caramelized. Add ground beef and saute till golden brown. Once ground beef turns golden brown add the squash and eggplant. Stir fry for few minutes. Pour water into the mixture and allow it to boil. Season with salt and ground pepper and continue boiling for few more minutes. Now add the alugbati leaves. Bring to boil. Once it starts boiling reduce heat to medium low. Cover and simmer for 5 minutes. Remove cover and serve.

Lumpia Shanghai Recipe

A finger food that is well loved by everyone when serve on a party, a gathering or any or no occasion.
Ingredients:
2 pck./30 pcs. Menlo Lumpia (eggroll) wrapper
3 lbs. ground pork
1/2 cup raisins
1 large potato, shredded
1 large carrot, shredded
3 pcs. celery stick, chopped
1 large onion, chopped fine
10 pcs. garlic cloves, chopped fine
3 pcs. eggs, beaten
2 tablespoon cornstarch
2 tablespoon flour
salt and groundpepper to taste
How to prepare the Lumpia Shanghai:
Mix ground pork, carrots, potato, celery, raisins, onions, garlic, salt, pepper, eggs, flour and cornstarch on a deep bowl. Mix really well and chill for 30 minutes.
Scoop a spoon of the mixture on each lumpia wrapper, spread, roll and seal the ends of the lumpia wrapper with beaten egg white and cut into 3 pieces for bite size.
When frying heat the wok first before adding the cooking oil.

Reduce heat to medium low to avoid the lumpia from burning. You don't want the wrapper cooked but not the filling inside.

For the sauce, all you need if mix appropriate amount of (1/2 cup) Banana Ketchup and (1/2 cup) Sweet Chili Sauce. For more tangy flavor you can add 1/4 cup of pineapple juice. Try it, even the kids will love it.