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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

Cardillong Ampalaya sa Tilapia

Try this recipe, something different from the regular pork and shrimp Cardillo dish. 


Ingredients:
2-3 lbs Tilapia, cleaned and pat dry
2 pieces large ampalaya, sliced thin
2 pieces egg, beaten
5 garlic cloves, minced
1 medium onion, sliced thin
2 pieces large tomato, sliced thin
1 cup cooking oil
1 cup water
salt and ground black pepper to taste

Cooking Direction:
Fry tilapia till golden brown. Remove the fish from oil and pat dry using a paper towel to remove the excess cooking oil. Arrange fish in a serving dish and set aside. 
Saute garlic, onions and tomatoes till caramelized. Pour in water and simmer for few minutes. Season with salt and ground pepper. Add the slices of ampalaya (bittermelon) and simmer for few more minutes. Pour egg over the ampalaya and simmer for few more minutes. Remove from heat and pour over the fried fish then serve. 

Pork Ribs and Mushroom

Try this creamy mushroom recipe, so tasty.


Ingredients:
2 lbs pork short ribs, cut into bite size
1/2 lb fresh button mushroom, rinse and dry
1 can Cream of Mushroom
4 garlic cloves, minced
1 small onion, slice thin
2 tablespoon soy sauce
salt and ground pepper to taste

Cooking Direction:
Saute garlic and onions till caramelized. Add slices of pork ribs till golden brown. 
Pour soy sauce over sauteed ribs and enough water to cover the meat. Bring to boil till ribs soften while adding more enough water if needed. When meat is tender and sauce thickens pour in the cream of mushroom and fresh mushroom. Season with salt and ground black pepper to taste. Remove from heat and serve. 


Vegetarian Pasta



Ingredients:
1 lb elbow macaroni, boiled al dente
2 8oz tomato sauce
1/2 cup water
1/2 lb fresh mushroom, chopped
6 garlic cloves, minced
1 large onion, chopped
1 bunch cilantro, chopped 
1 large red bell pepper, sliced thin
salt and ground pepper to taste

Cooking Direction:
Using a deep pot saute garlic and onion till caramelized. Add mushroom, bell pepper and cilantro. Pour in the tomato sauce, water, salt, ground pepper and simmer in low heat for 15 minutes. Remove the sauce from heat and mix in the pasta. Let it sit for few minutes before serving. That will allow the sauce to mix well with the pasta. Enjoy! 

Filipino Fruit Salad

A mouth watering Fruit Salad recipe


Ingredients:
6 lb can fruit cocktail, drain
32 oz bottle macapuno strings, drain juice
2 can 14 oz whole kernel corn, drain juice
1 32 oz red nata de coco, drain juice
1 32 oz green nata de coco, drain juice
2 tall can Nestle Table Cream
2 32 oz can condensed milk
1 8 oz cream cheese
1 small box of cheddar cheese, cube


How to prepare:
Mix condensed milk, nestle cream and cream cheese evenly. Add remaining ingredients, mix well and refrigerate overnight before serving.


Ampalaya con Hamon

My favorite dish to make with my left over Ham from Christmas dinner. 


Ingredients:
1 cup chopped ham
1 lb ampalaya, seeds removed and sliced thin
2 pieces egg, beaten
4 garlic cloves, minced
1 small onion, diced
1 medium size tomato, diced
1 cup water
salt and ground pepper to taste
2 tablespoon cooking oil


Cooking Direction:
Using a wok saute garlic, onions and tomatoes in cooking oil till caramelized. Add the ham till golden brown. Pour in  the cup of water and simmer. Season with salt and ground pepper. Add slices of ampalaya (bittermelon) and simmer in low heat for couple of minutes. Add the egg, simmer for few minutes then remove from heat, serve and enjoy over steam rice. 


Pineapple Ham

Try this Ham recipe, even kids will like it. 

Ingredients :
10-12 lbs pre-cooked  Ham
2 cups  crushed  dole pineapple  
1 cup brown sugar
1 teaspoon  salt
1 cup pineapple  juice
1/2 teaspoon  cinnamon powder


Cooking  Direction:
Heat oven to 375 degree. Place ham in the center  of the oven covered in aluminum  foil. Bake for 2 hours.
Mix remaining ingredients in a bowl. Simmer in low heat till sauce thickens.
Remove ham from the oven and allow to cool for maybe half and hour.
Glaze ham with the remaining  ingredients. Return to the oven for maybe half an hour.
Remove  ham from the oven. Allow  to cool before slicing. Serve  and Enjoy!

Pinakbet Ilonggo Style

A mouth watering Ilonggo recipe also known as Pakbet. 



Ingredients:
1/2 lb. Pork, sliced thin
1/2 lb. shrimp, peeled1 tblspn. Bagoong (Sauteed Shrimp paste)
1  lb. Long beans, cut bite size1 lb. Kalabasa (squash) cut cubes

2 pcs. Ampalaya (bittermelon) sliced bitesize
1/2 lb. Okra, cut halves
1 med. piece Talong (eggplant) cut bitesize
4 pcs. Garlic, crushed
1 med. Onion, sliced thin
Salt & pepper to taste.
2 tablespoon Cooking Oil

Cooking Direction:
Using a wok set heat on medium. Saute garlic, onion in cooking oil till golden brown. Add pork and continue cooking. When it starts to sizzle add the bagoong. Season with enough salt and pepper to taste. Add the shrimp and the vegetables starting from sitaw, ampalaya, kalabasa, okra and talong. Stir fry for few minutes then add a cup add a cup of water and simmer till vegetables are cooked. Serve over steam rice. A lot of rice.

Homemade Mango IceCream

A very simple homemade Mango Ice  Cream recipe and it was very good too! 

Ingredients:
6 pieces Ripe Mango
1 can Condensed Milk
1 small can Nestle Table Cream

How to Prepare:
Grate mangoes and toss the seeds. Mix grated mangoes, condensed milk and Nestle cream. Mix well. Place in a Tupperware, freeze overnight and serve.

Good for 2 person. Happy Eating!

A Traditional Filipino Breakfast

A traditional Filipino breakfast is commonly served with garlic rice and pandesal. This time no pandesal just garlic rice. Actually this is not just breakfast, more on a Brunch! Started cooking around 7:30 am and finished by 10 am so no more time to cook lunch. Family just have to wait for (early) dinner by 5 pm.

Fried Palid-Palid (dried thin fish from Iloilo City) 

Fried Longanisa, Hotdog w/ slices of Tomato


The complete meal.... Garlic Rice, Daing na Bangus, Spam and Eggs


White Rabbit Truck, the Original Filipino Fusion

After reading and seeing so much about this food truck, I finally got to try it myself. Prices are not bad at all and portions are very filling and satisfying. 

Pork Sisig, Egg and Garlic Rice Burrito is a must. It's like having your breakfast and lunch rolled into one. 

White Champurado was okey. I prefer the original Chocolate Champurado,

The White Rabbit Food Truck

For more info visit www.whiterabbittruck.com

Brodard Chateau Vietnamese Restaurant

This restaurant is definitely one of the best Vietnamese restaurant I have ever been. An  upscale restaurant and the food exceeded my expectations. It was a great experience eating here.

Bahn Cuong, crepes filled with shrimp and pork topped with steamed pork and crispy fried shrimp rolls. More of an appetizer. 

Nem Nuong Cuon (Pork Spring Roll) so good, and a must try. 

Shrimp with Sweet Potato Fries served with spicy fish sauce, delicious! 

Passion Fruit Orange Juice so refreshing and something different that an average juice

Located at 9100 Trask Avenue, Garden Grove CA 92844. 
Telephone number: (714) 899-8273
Website: www.brodard.net 

Happy Thanksgiving 2014!

Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year. Several other places around the world observe similar celebrations. It is celebrated on the fourth Thursday of November in the United States and on the second Monday of October in Canada. Thanksgiving has its historical roots in religious and cultural traditions, and has long been celebrated in a secular manner as well. By Wikipedia

Our Thanksgiving Spread this time prepared by my daughter Crischel


Juicy Baked Turkey

Tasty Honey Baked Ham

Creamy Green Beans Casserole

Cheesy Baked Macaroni

Fruit Cocktail Cake for dessert



Cilantro Flavors of Vietnam

Late post from my April 2014 food trip in Iloilo City, Philippines

This restaurant became my instant favorite. They offer variety of Vietnamese dishes and I can say they are really good. 
Haven't been there? Then now is the time. 

Spicy Buttered Prawns

Pomelo Salad, really refreshing

Pad Thai

Beef and Cucumber Salad

Iced Coffee

Cucumber Lemon Cooler

Located in Jalandoni Street, Iloilo City 

Callos Recipe

This one is my husbands favorite. Always reminds him of back home specially fiestas and birthday.  


Ingredients:
2 tablespoon virgin olive oil
1 tablespoon minced garlic
1 med white onion
2 pcs. chorizo bilbao
2 lbs. ox tripe, boiled and sliced
1 large potato
1 large carrots
1 large bell pepper
1 tablespoon sliced green olives
3 cup tomato sauce
2 tablespoon tomato paste
Spanish Paprika, Salt & Pepper to taste

Cooking Direction:
Sauté onion and garlic till golden brown using the olive oil. Add the cut ox tripe and chorizo bilbao. After few minutes add the carrots, potatoes and bell pepper. Add the slices of green olives, 1/2 cup of water, tomato paste and tomato sauce. Season with salt, pepper & paprika. Cover and simmer for 10 minutes. Remove from heat and serve. 

Orange Tei

Orange Tei is a gourmet Japanese restaurant located in Anaheim Packing District offering Sushi Rolls and Ramen. This place is one of our favorite. A little bit pricey but the food is fresh, fast and good. 

Tonkotsu Shoyu 

Double Tuna Roll

OT Buns Pork

Spicy Tuna Tempura

Tuna Green Salad

Located at:
400 South Anaheim Blvd.
Anaheim, CA 92805

Pinaksiw na Bilong Bilong

Been a while I had this pinaksiw na Bilong Bilong (moon fish) so when I saw this fish at a local Seafood City grocery store in Vallejo, Ca I bought me some right away even it's kinda pricey ($5.99 a lb)


Ingredients:
1 1/2 lb Bilong Bilong
1/2 cup Datu Puti Vinegar
6 garlic cloves, sliced thin
2 tbsp cooking oil
salt and ground pepper to taste

Cooking Direction:
Clean fish and pat dry. Place fish in a deep pan. Add salt, ground pepper, garlic cloves and vinegar and simmer in low heat for 5 minutes or the juice starts to reduce. This kind of fish is so thin that it does not take that long to cook.. 
Add the cooking oil. Simmer for few more minutes, Remove from heat and serve. 

Happy cooking! 


Sawali Grill Restaurant

First time coming here and now became our favorite. Not the best location but what matters to us was the food and Yes kids loved the Crispty Pata, it's all good. I rate it 4 star! 

One of the best Crispty Pata I've tasted

Beef Mushroom, Pork and Chicken Barbeque, Pork Sinigang Pork Sisig and more

Located at 3414 W Ball Road in Anaheim 

Pancit Molo Recipe

A famous dish originated from a District in Iloilo City called Molo.


For the Molo balls you need:
100 pieces Dim sum wrapper (thinner than wonton)
2 lb. ground pork
1/2 lb. shrimp
10 pieces garlic cloves
2 tablespoon chives (sliced thin)
3 pieces eggs
2 tablespoon sesame oil
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 base you will need:
4 pieces Chicken breast
1/2 lb. shrimp
1/2 lb. ham
1 tablespoon chives
5 pieces garlic cloves
1 large 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. Sauté 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.

Baked Lemon Salmon

A Healthy Tasty Dish
How to:Heat oven in 425d. Season 3 lbs of Pink Salmon with 3-4 minced garlic cloves, salt and ground pepper to taste. Arrange seasoned salmon in a baking dish brushed with 2 tablespoon of olive oil. Top salmon with slices of lemon, cover pan with aluminum foil and bake for 40-45 minutes.
Remove from the oven, allow to cool for few minutes before serving. Enjoy!

Sweet and Sour Fish in Ginger

also known as Fish Escabeche
 Ingredients:
2 to 3 lbs white fish
1 small red bell pepper, julienne
1 small red bell pepper, julienne
1 small carrots, julienne
4 pieces garlic cloves, sliced thin
1 medium onion, cubed
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
pineapple slice for garnish


Cooking Direction:
Fry fish on both side till golden brown. Once fried remove from the pan and drain excess oil using a paper towel. Set aside.

Using a wok or a deep frying pan brown ginger and garlic 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 carrots, bell pepper and onion. Add cornstarch, simmer for a minute, add fried fish, simmer for few minutes. Remove from heat.
Arrange fish in the platter first then the veggies and the sauce. Garnish with pineapple slices and green onions. Serve and Enjoy!