Bulanglang na Gulay at Bangus

First time cooking this...
I have been wanting to cook this. Ingredients is similar to cooking Pinakbet only using fish instead of pork and shrimp. It turned out really good. For sure this is not the last cooking this dish.


Ingredients:
1 large bangus, cut into 6 pieces crosswise 
1 large ampalaya, julienne 
1 large eggplant, julienne 
2 cups diced squash 
2 cups kangkong tops
1 thumbsize  ginger, sliced thin
3 cloves of garlic, minced
1 large onion, quartered 
1 large tomato, quartered 
2 tablespoon balayan bagoong (fish bagoong)
2 tablespoon cooking oil
Salt to taste
3 cups rice washing
1 cup water
Cooking Direction:
Saute ginger, garlic, onion and tomato for a minute in cooking oil
Add rice washing and water, bring to a boil in medium low heat
Add the fish and fish bagoong, simmer for 5 minutes or till fish is fully cooked
Remove fish from the pot and set aside
Now add the ampalaya, squash and eggplant, simmer till vegetables is almost fully cooked
Return the fish in the pot, top with kangkong tops. Simmer for a minute then remove pot from the heat.
Season with more salt if desired
Serve hot and enjoy!

Stuffed Pusit

So good grilled!

Ingredients:
3-4 pieces medium size squid, cleaned
2 large tomato, chopped
1 large onion, chopped
1 thumbsize  ginger, minced fine
1 tablespoon fish sauce
Salt and ground black pepper to taste

Charcoal for grilling 

Cooking Direction:
Using a bowl mix chopped tomatoes, onion and ginger
Season with fish sauce, salt and ground black pepper to taste
Stuff squid with enough tomato mixture and refrigerate 

Start grill
*make sure charcoal is really hot before grilling*
Grill stuffed squid 1 minute on each side or till squid is done
*do not overcook the squid, it will get really chewy*

Serve hot with some garlic spiced vinegar for dipping 

Enjoy!

Sinabawan na Salmon

Ingredients:
3 lbs whole salmon head, cut into 6 pcs
2 large tomato, quartered 
1 large onion, quartered 
2 stem green onion, cut into 4
1 tablespoon sinigang mix
Salt to taste
3-4 cups water

Cooking Direction:
Boil water in a deep pot
Once it start boiling add onion and tomato 
Season with salt and sinigang mix and simmer in medium heat for few minutes
Add salmon head slices, cover pot and simmer for few more minutes
Top with slices of green onion, remove from heat and serve hot
Enjoy!

Beef and Mushroom

A must try recipe.....


Ingredients:
1 lb flank or skirt steak, slice into bite size
1 - 10 1/2 ounces cream of mushroom soup
1 cup fresh mushroom, sliced thin
1 medium size potato, cut into bite size
1 small red bell pepper, julienne 
1 thumbsize  ginger, minced
3-4 garlic cloves, minced
1 medium size onion, sliced thin
2 tablespoon soysauce
1 tablespoon hoisin sauce
Salt and ground black pepper to taste
2 tablespoon cooking oil
1 cup water


Cooking Direction:
Using a deep pot saute ginger, onion and garlic till caramelized in medium low heat
Add potatoes and saute till potatoes are half way cooked
Add slices of beef and season with ground peppers and soysauce
Add water and simmer for 5 minutes or till beef is fully cooked, cover pot
Add fresh mushroom, bell peppers and cream of mushroom 
Simmer for few more minutes or till vegetables are fully cooked
Season with more salt if needed
Remove the dish from the heat and serve


 

Sarciado na Tulingan

Ingredients:
2 lbs tulingan or any fish desired, steak sliced and fried
3 pieces egg, beaten
2 large tomato, sliced thin
1 large onion, sliced thin
3-4 garlic cloves, minced
1 stem green onion, sliced thin
3 tablespoon cooking oil
Salt and ground black pepper to taste
2 cups water

Cooking Direction:
Saute garlic, onion and tomato in cooking oil till caramelized .
Add water and bring to boil.
Once it starts boiling reduce heat to medium low.
Season with salt and ground pepper to taste.
Add fried fish to the mixture and simmer in low heat for 5-10 minutes.
Add egg, stir quick and remove from heat.
Garnish with some slices of green onion.
Serve hot and enjoy!


Inihaw na Bangus

Ingredients:
1 large boneless Bangus, cleaned and pat dry
2 pcs large tomato, diced
1 large onion, diced
1 thumbsize ginger, sliced thin
1 tablespoon fish sauce
Salt and ground black pepper to taste
Banana leaves, clean and dried
Charcoal 

Cooking Direction:
Mix tomatoes, onions, ginger, fish sauce, salt and ground pepper in a bowl.
Fill the center of the fish with the tomato mixture.
Fold fish and wrap the fish tightly with the cleaned banana leaves and refrigerate for 15-20 minutes.

Grill fish wrapped in banana leaves in charcoal for 10-15 minutes on each side or till fish is fully cooked.
Remove from heat and serve with vinegar or calamansi and soysauce mixture.
Serve hot and enjoy !


Mangga con Yelo

Simple yet so good.

Ingredients:
Ripe Mangoes, diced small
Condensed  Milk
Shaved Ice


Shave ice in a large bowl
Top ice with diced mangoes
Drizzle some condensed  milk
Mix, serve and enjoy!

Tortang Talong Recipe

Tortang Talong or Eggplant Omelette is one of my favorite side dish serve with lots of banana ketchup. 


Ingredients: 
4 pieces eggplant, grilled or boiled and peeled
2 pieces egg
1/2 teaspoon corn starch 
salt and ground pepper to taste
1/3 cup cooking oil

Cooking Direction: 
Heat wide pan and add cooking oil in medium low heat. 
Beat egg, corn starch, ground pepper and salt in a shallow bowl.
Using the back of the fork, flatten eggplant but make sure to leave the stem. 
Dip eggplant into the egg mixture one by one and cook for about 2 minutes on each side or till golden brown.
Repeat with remaining eggplants. 

Serve with lots of banana ketchup on the side. 

Salt and Pepper Shrimp

A simple shrimp recipe yet very satisfying.

Ingredients:
1 lb medium size headless shrimp
1 tablespoon  flour
2 tablespoon  cornstarch 
1 teaspoon garlic salt or minced garlic
Salt and ground black pepper  to taste
1 cup cooking oil

Cooking Direction:
Clean shrimp,  marinate in garlic for 10 minutes and refrigerate
Mix flour, cornstarch , salt and ground pepper
Add shrimp to the flour mixture
Heat deep pan and add cooking oil in medium heat
Fry shrimp one by one
Once the shrimp turns yellow orange then it is cooked
Remove shrimp and place in a paper towel to remove excess oil
Garnish with some slices of green onion and jalapeño if desired
Serve hot with spicy vinegar and lots of white steam rice
Enjoy!
 
 

Chicken Ampalaya in Black Bean Sauce Recipe

Simple dish yet tasty and very healthy


 Ingredient:
1/2 lb boneless chicken, julienne
1 lb ampalaya, julienne
1 thumb size ginger, sliced thin
3 pieces garlic cloves, minced
1 medium size onion, sliced thin
1 tablespoon hoisin sauce
2 tablespoon black bean sauce
salt and ground black pepper to taste
1 cup water
2 tablespoon canola oil


Cooking Direction:
Saute ginger, onion and garlic in cooking oil till caramelized.
Add slices of chicken till chicken turns golden brown.
Season with ground pepper, hoisin sauce and black bean sauce. Stir for few minutes.
Pour in 1 cup of water. Season with more salt and ground pepper if needed.
Reduce heat in medium low and simmer till chicken is fully cooked and sauce reduced to half.
Add the ampalaya and simmer for few more minutes uncovered.
Remove the dish from heat, transfer to a serving dish and serve with steam rice.

COCONUT MANGO STICKY RICE RECIPE

One of our favorite dessert every time we are in a Thai restaurant so I figure time to learn how to make it. 

This dessert is almost the same as the Ilonggos famous Ibus (Suman) and ripe Mango only with coconut sauce topping and toasted sesame seeds. 

Try it! Really good. 


Ingredients:
2 cups of sticky rice
2 can coconut milk ( I always use chaokoh)
2-3 cups water
1/3 cup white sugar
1/2 teaspoon salt
1 teaspoon toasted sesame seeds
4-5 ripe mango


Cooking Direction:
Cook sticky rice in 2 cups of water, a can of coconut milk, 3 tablespoon sugar and a dash of salt.
Once it starts boiling remove cover, reduce heat to low and keep stirring to avoid the rice from sticking to the bottom of the pot. Continue till rice is fully cooked and set aside.

Using a sauce pan, mix the remaining coconut milk, sugar and a dash of salt.
Simmer over medium heat, stirring frequently for few minutes or till the sauce thickens.

Place cooked sticky rice in a serving dish. Arrange mango slices around it.
Drizzle with coconut sauce and sprinkle some toasted sesame seeds.

Serve warm and enjoy!

Serves 4-6

Chicken Mami Recipe

We try to watch our food intake lately after some not so nice blood works result but was craving for some Filipino noodle soup. It was decided Chicken Mami is it. Turned out really good. All worth it. 


Ingredients: 
2 lbs Egg Noodles
1 whole chicken, cut into 4
4 pieces chicken knorr cubes
1 whole garlic, minced
1 large onion, sliced into 4
2 large carrots, cut into bite size
4-5 celery stalks, cut into 4
4-5 tablespoon cooking oil
4 pieces whole egg
1 green onion, chopped (optional)
salt and ground black pepper to taste
water



Cooking Direction: 
Boil some water in a large pot. Once water starts boiling add a teaspoon cooking oil.
Blanch the noodle for few minutes. Remove noodles from the boiling water, rinse in cold water and drain well. Set aside.

Boil eggs for 8-10 minutes. Remove from water. Allow to cool, peel and set aside.

Brown minced garlic in cooking oil till golden brown. Remove garlic and drain excess cooking oil. Set aside.

Using a large pot heat 2 tablespoon cooking oil. Saute a tablespoon of minced garlic and onion. Add the chicken, celery, salt, ground pepper, 8-10 cups of water and bring to a boil for 15-20 minutes in medium low heat or till chicken is fully cooked.
Once chicken is fully cooked remove from the broth. Allow to cool and separate the chicken meat from the bones. Shred chicken meat and set  aside.
Return the bones to the pot and continue to simmer the broth in low heat for another 10 minutes.
Add the slices of carrots and chicken knorr cubes to the boiling broth. Season more salt and ground black pepper if needed.

Arrange noodles, chicken, boiled eggs, carrots, toasted garlic and chopped green onion if desired.
Strain the stock to remove the bones and other ingredients before adding the soup to the noodles mixture.

Serve hot with some pandesal. Enjoy!

Serving good for 4-6