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
1 medium size Bangus (Milk fish) cut into 5
1 can coconut milk
1 thumb size ginger, minced
1 small onion, minced
3 pcs garlic cloves, minced
1 pc lemon grass stem, cut into 3 pcs.
1 pc jalapeño, sliced thin
1 tablespoon fish sauce
salt and ground black pepper to taste
Using a deep pan arrange the fish and cover with 1/2 cup of water. Once it start boiling add the lemon grass and coconut milk. Simmer to medium high heat.
Once the coconut sauce starts to thicken add the fish sauce, minced garlic, ginger, onion and jalapeño. Simmer in low heat. Add salt and ground pepper to taste.
Simmer till sauce thickens, remove from heat and serve.
Here is a simple 3 ingredients on how to make a delicious Yema
1 can condensed milk
3 egg yolk
2 tablespoon butter
Heat pan. Place butter in slow heat and melt. Add condensed milk and stir. Add whole egg yolks and stir till it thickens in slow heat. Allow it to cool. Grab a teaspoon full and roll to a ball shape and enjoy!
1/2 lean beef, slice thin
3 garlic cloves, minced
1 small onion, slice thin
1 lb petchay (bochoy) slice 1 inch
salt and ground pepper to taste
1 tablespoon cooking oil
1 cup water
Saute garlic and onions in cooking oil. Add slices of beef, saute till beef turns golden brown. Add water and simmer till beef is soft enough. Season with salt and ground pepper to taste. Simmer for few minutes.
Add the sliced petchay, simmer for a minute. Remove from heat and serve. Enjoy!
3 lbs. pork ribs (bite size cut)
3 tblsp black beans
1 med. onion (sliced thin)
8 to 10 cloves of garlic
sugar and pepper to taste
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 stir.
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 or longer if you want the meat more softer.
Garnish with green onions.
My own version of Thai Chicken Curry and it surely taste good. Try it!
1 lb boneless chicken
1 medium size potato, cut into 8 pcs
1 pc carrot, julienne
2 stem lemon grass, cut into 2'
1 thumb size ginger, slice thin
1 small onion, cut thin
1 can coconut milk
1 cup water
1 teaspoon yellow curry powder
1 tablespoon cooking oil
salt and black ground pepper to taste
Saute ginger, onion and chicken in cooking oil till chicken turns golden brown in medium heat.
Add slices of lemon grass and water. Simmer in medium heat till chicken is fully cooked.
Add potatoes and carrots. Simmer in medium heat till potatoes are half way done.
Add coconut milk and curry (curry diluted in coconut milk)
Simmer for few more minutes in medium low heat.
Season with ground pepper and salt to taste.
Remove from heat, serve and enjoy!
Crunchy Lumpia ShanghaiFor dipping Jufran Banana Sauce mixed with Sweet Chili Sauce
Ingredients:2 pck./30 pcs. Menlolumpia wrapper
3 lbs. ground pork
1/2 cup raisins
1 small can water chestnut, drain and chopped
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 Lumpia fillings:Mix ground pork, water chestnut, 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 with egg white and cut in half.
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.
I usually make a bunch of this and freeze the rest for next time.
If you are watching your calories and all you could substitute ground chicken or ground beef instead of ground pork.
Ingredients:1 large tilapia, cut into 4 pieces
1 cup vinegar
6 garlic cloves, minced
1 small onion, sliced thin
1 thumbsize ginger, sliced thin
1 piece jalapeno, cut thin
1 tablespoon bagoong
1 tablespoon cooking oil
salt to taste
2 cups coconut milk Cooking Instructions: Using a deep pan heat cooking oil and brown ginger, garlic and onions. Pour in vinegar and add the slices of tilapia and salt to taste. Simmer for 10 minutes.
Mix bagoong with the coconut milk and add to the cooking fish. Garnish with the slices of jalapeno and cover pan. Simmer for another 10 minutes to till sauce thickened.
Remove from heat and serve with steam rice.
Mix 1/2 lb ground pork, salt, ground pepper, 3 pieces minced garlic, 1 egg and 2 tablespoon flour in a deep bowl. Mix well and roll a teaspoon into a ball.
Brown meatballs in cooking oil for few minutes, remove from oil and drain excess oil. Set aside.
Making the Soup:
Brown 2-3 pieces of minced garlic in a tablespoon cooking oil.
Add 1 small sliced thin onion. Saute till onion turns caramelized.
Add browned meat balls and 4 cups of water. Bring to boil then simmer in medium low heat for 3-4 minutes.
Season soup with salt and ground black pepper.
Add 1 scoop of misua. Simmer for 2 minutes.
Remove from heat, garnish with thin slices of green onion and serve.
Here is an Ilonggo way on how to cook Pork Dinuguan. Best when serve with puto (rice cakes) on the side or over steam rice.
2 lbs. pork belly, cut into bite size
4 cups pork blood
4 pieces garlic cloves, minced
2 thumb size ginger, cut into bite size
1 medium size onion, minced
1 bunch lemongrass, cut into 2 inches long
3 pieces chile peppers
1 to 2 cups datu puti vinegar (depends how sour you want it)
4 pieces bay leaves
2 table spoon cooking oil
sugar, salt and ground black pepper
2 cups water
Cooking Direction: Saute ginger, garlic, onions till caramelized. Add pork and lemongrass till the pork turn brown on the edges using a deep pot. Pour water, cover pot and bring to boil until pork is very tender. Remove cover, add vinegar and simmer in medium heat. Do not cover the pot while you are simmering with vinegar. Season with sugar, salt and ground pepper to taste. When the pork is tender pour in blood pot and simmer. Add the chile peppers, cover over medium low heat, stirring for about 10 minutes. Remove from heat and serve.
The sauce is almost the same as the Sweet and Sour. The difference is the ginger. Ingredients:2 lbs/ 2 slices yellow tail steak 1 small red bell pepper, julienne 1 small green bell pepper, julienne 4 pieces garlic cloves, sliced thin 1 medium onion, sliced thin 2 pieces thumb size ginger, sliced thin 1 piece green onion, cut into 3 pieces 1 cup pineapple juice 2 tablespoon banana or tomato ketchup 1/2 cup datu puti vinegar 1/2 cup water 1/2 teaspoon corn starch, dissolved in a tablespoon of water cooking oil sugar, salt and ground pepper to taste
Cooking Direction:Sprinkle some salt on both side of the fish. Using a frying pan fry fish on both side till golden brown. Once fried remove from the pan and drain excess oil using a paper towel. Arrange fried fish in a serving dish and set aside. Using a sauce pan brown ginger, garlic and onions in cooking oil. Add water and simmer for a minute. Add pineapple juice and vinegar. Simmer for few minutes. Now add the ketchup, sugar, salt and ground pepper to taste. Simmer in low heat for 2 minutes. Start adding the bell pepper and green onion. Add cornstarch. Simmer for a minute then remove from heat. Pour the sauce over the fish and serve.
My own recipe on how to make skinless Chicken longanisa. Give it a try. Not only healthier but also so simple, easy to make and no yucky after taste.
You will need: 2 lbs. ground Chicken 4 garlic cloves, minced 1/2 teaspoon ground black pepper 2 pack Mama Sita tocino mix wax paper
How to: Using a deep dish mix all 4 ingredients above. Refrigerate the mixture for 2 hours. Cut wax paper by cutting it in 6 inches length. Scoop some chicken mixture using a spoon and place on the wax paper. Spread evenly and roll. Do the same with the remaining mixture. Place the rolled longanisa in the freezer for an hour. That will make it easier for you to cut it into 3 inches. Now you can freeze to save the remaining Chicken longanisa. When cooking you won't need to use cooking oil. All you have to do is unwrapped frozen longanisa. Arrange in a frying pan and add 1 cup of water. Cover and simmer in medium low heat till water dries up and longanisa is fully cooked. Don't forget to roll the longanisa once in a while to cook it evenly.
And here is what we had for breakfast, Skinless Chicken Longanisa and Egg Omelet (stuffed with sautéed onion and tomatoes).
Ingredients:2 cups silver fish (lobo-lobo) 3 pcs. egg, beaten 1/2 cup flour 1 tspn corn starch 1/2 teaspoon garlic powder salt and ground pepper to taste1 small onion, chopped
1/2 cup red bell pepper, diced 1/2 cup cooking oil
Cooking Direction:Mix eggs, flour and cornstarch. Season with garlic powder, salt and pepper. Add onions, bell pepper, fish and mix. Heat oil using a frying pan. Pour mixture one scoop at a time. Cook over medium low heat for 2 to 3 minutes on each side. Remove from heat. Drain excess oil using a paper towel and serve.
1 8 oz. Pancit Bihon
1/2 lb. chicken breast, sliced into thin strips
4 pcs. chorizo bilbao, sliced thin
2 cups sliced into strips cabbage
1 onion, sliced thin
4 cloves of garlic, crushed
1 carrot, sliced into strips
2 tablespoons cooking oil
3 celery stick, sliced into strips
1 tablespoon soy sauce
1 teaspoon achuete dissolved in 1 tablespoon oil
salt & pepper to taste
1 stem green onion, sliced thin for garnishing
2 pcs. lemon or lime, sliced for garnishing
Pancit Bihon Cooking Instructions:
Soak pancit bihon noodles to soften for maybe 10 minutes and drain.
Sauté garlic and onions in a large pan or wok.
Add the chorizo bilbao, chicken breast and the vegetables until almost cooked.
Remove sautéed ingredients from the wok and set aside.
Using the same wok place 3 cups of water and add soy sauce, pepper and noodles.
Simmer in low heat for 5 minutes or until the noodles are half way cooked.
Keep mixing noodles to cook evenly.
*Make sure to lower the heat to avoid the noodles from drying fast*
Add the achuete oil, salt and pepper.
Lastly add the sautéed meat and veggies to the noodles.
Continue cooking in low heat for maybe 5 minutes or till the noodles are fully cooked.
Remove from heat and serve.
Garnish with slices of green onions and serve with lemon.