GINISANG SITAW AT GROUND CHICKEN

Easy to prepare healthy meal for the family

Ingredients:
1/2 lb ground chicken or turkey 
1 piece thumbsize ginger, minced
3-4 garlic cloves, minced
1 medium size onion, sliced thin
1 lb sitaw (or green beans), cut into 2 inches
1 medium size red bell pepper, julienne
2 tablespoon canola oil
Salt and ground black pepper to taste
2 cups water

Cooking Direction:
Saute ginger, garlic and onions in cooking oil
Add ground turkey, saute till golden brown
Season with salt and ground pepper
Add the water and simmer in medium low heat for few minutes
Add the beans, simmer for few minutes
Add the bell peppers , simmer for few minutes or till vegetables are fully cooked.
Remove from heat and serve hot


TUNA KINILAW RECIPE

A Filipino Ceviche

A dear co-worker who loves fishing gave me like 4-5 lbs of fresh tuna. First thing got into my mind was sashimi but kids won't eat raw fish so kinilaw it is.
Kinilaw is like the Spanish Ceviche. No cooking needed so enjoy!


Ingredients:
1 lb tuna, cut into bite size
1/3 cup vinegar
2 tablespoon lemonade  juice
1 thumbsize ginger, minced fine
2-3 garlic cloves, minced
1 large onion, sliced thin
2-3 pieces chili pepper, sliced thin (more if you want it more spicy)
P1/4 cup red bell pepper, diced (optional)
1/2 cup coconut milk
Salt and ground black pepper to taste


How to Prepare:
Using a bowl soak tuna slices in 1/2 cup vinegar.
Refrigerate for half an hour.
In a separate bowl mix the remaining vinegar, lemon juice, salt, ground pepper, minced ginger, minced garlic, sliced onion, chili peppers and bell peppers .
Taste test for desired salty sour taste. Remember you can always add more seasoning if needed. Set aside.
After 30 minutes drain the tuna and discard the excess vinegar.
Add the tuna to the vinegar mixture and mix well.
Now add the coconut milk and mix well.
Refrigerate for at least an hour before serving.
Best when served with iced cold San Miguel  

PALITAW

Been a while the last time I made this so here it goes. You only need 4 ingredients plus 1/2 cup of water.


Ingredients:
1 cup glutinous rice flour
1/2 cup water
1/4 cup roasted sesame seeds
1/4 cup white sugar
1/2 cup grated coconut


How to make Palitaw:
Combine water and glutinous rice flour in a bowl and mix well
Divide the dough mixture into 6 parts then mold them into ball shape and flatten using the palm of your hand
Boil water in a deep pot then put the flatten dough one by one
When the dough starts to float remove them from water and allow the water to drip
Combine sugar and roasted sesame seeds
Roll cooked dough in grated coconut then in the roasted sesame seed-sugar mixture and serve
You can always serve your palitaw with extra sugar, roasted sesame seeds and grated coconut on the side. Enjoy!
 

SIMPLE CHOP SUEY RECIPE

Something simple, healthy and very tasty

Ingredients:
1/4 lb small shrimp, peeled
1/4 lb chicken meat, cubed
1 lb snow peas, remove both end
1 small red bell pepper, cut into thin strips
1 large size sayote, cut into bite size
1 can baby corn, drain water
4 garlic cloves, minced
1 small onion, cut thin 
1 thumbsize ginger, minced fine
1 tablespoon soysauce
1 teaspoon cornstarch, diluted in 2 tablespoon of water
Salt and ground black pepper to taste
2 tablespoon olive oil or any cooking oil available 
1 cup water

Cooking Direction:
Using a deep pot saute ginger, garlic and onions in olive oil in medium low heat till caramelized
Add chicken, stir till it turns golden brown
Season with soysauce and ground black peppers and stir
Add shrimps and pour in water. Allow to boil in medium heat
Add baby corn and sayote, simmer for a minute
Add bell peppers  and snow peas
Season with more salt and ground black pepper if needed
Pour in the diluted cornstarch, stir and simmer for a minute 
Remove from heat, transfer in a serving dish and serve hot

Happy Cooking and Enjoy Eating!

CHICKEN AFRITADA RECIPE

Also known as Chicken Sarciado in Ilonggo


Ingredients:
2 lbs chicken wings
3 pieces hotdog, sliced
1 large potato, cut into 8 pieces
1 large carrot, cut into bite size
1 piece red bell pepper, cut into strips
1/2 cup guisantes (green peas)
1 cup pineapple chunks 
1 large onion, sliced thin
5 cloves garlic, minced
2 tablespoon soysauce 
1 cup pineapple juice
1 cup tomato sauce
2 cups water
2 tablespoon raisins 
2 teaspoon fish sauce or salt to taste
1 tablespoon sugar (optional)
3 tablespoon cooking oil
Ground black pepper to taste
3 pieces bay leaf


Cooking Direction:
Using a deep pot saute garlic and onion in cooking oil
Once the onion turn caramelized add the pieces of chicken wings
Season with bay leaves, soysauce, fish sauce and black pepper
Cover the pot and simmer in medium heat for 5 minutes
Now add the water and pineapple juice and simmer till chicken is fully cooked
Once chicken is fully cooked you can the slices of hotdog
Add the carrots and potato, allow to cook for few minutes
Add the raisins, guisantes, pineapple chunks and bell peppers and simmer for few minutes till all vegetables are fully cooked
Add the tomato sauce and season with salt and sugar if needed
Simmer for few minutes, remove from heat and serve.
Enjoy!

FRIED BONELESS BANGUS BELLY AND STEAMED OKRA

My favorite Pinoy food anytime of the day.

For Bangus Belly:
Season bangus with salt, ground black pepper and garlic powder 
Dip seasoned bangus in light cornstarch
Fry in hot oil in medium low heat
Remove from heat and pat dry to remove excess oil

How to steam 1 lb Okra:
Boil 3 cups of water in a deep pot
Once water start boiling add the okra
Boil for 2 minutes
Drain okra to remove excess water

Don't forget the spiced vinegar for dipping the fishing  and maybe some lemon soysauce for dipping the okra.

SHRIMP AND SQUID IHAW IHAW

Grilling Seafood is the best specially when served with spicy vinegar 

Ingredients:
1 lb medium size shrimp, peeled but and deveined but leave the tail on for presentation
1 lb medium size squid, cleaned
Dash of salt and ground black pepper to taste
1/2 cup lemon juice
1/2 melted butter
1 teaspoon minced garlic
Bamboo skewers
Charcoal

Cooking Direction:
Soak shrimp and squid in lemon juice for 5 minutes
Drain excess lemon juice
Season with salt and ground black pepper to taste
Thread the skewers through the shrimp
Place the butter and garlic in the microwave for few minutes and set aside
Arrange the shrimp and squid over the charcoal
Grill for about 2 minutes on each side
Once the shrimp and squid are done baste with melted butter with garlic then remove from the grill

Serve immediately  and Enjoy !

BUTTERED TULINGAN

Ingredients:
1 lb tulingan, cut steak
Salt and ground black pepper to taste
1/2 cup lemon juice or kalamansi
1/2 cup butter

Cooking Direction:
Soak fish in lemon juice for 15 minutes (each side) and refrigerate 
Discard  the lemon juice, pat dry
Season the fish with salt and ground black pepper
Heat frying pan in medium low heat and add the butter
Once butter is all melted place the seasoned fish in the pan
Pan seared for 3-5 minutes in each side (depends on how thick the cut of the fish)
Make sure to cover the pan to allow the fish to cook from the steam
Remove the fish from the pan and serve hot

Serve with your favorite dipping sauce and Enjoy!

MINATAMIS NA SAGING SABA

Great when eaten with Vanilla Ice Cream on the side or with crushed ice and condensed milk or just by itself .

Ingredients:
2 lbs. saba or Thai cooking banana, cut into bite size
1 cup brown sugar
2 tablespoon vanilla extract
3 cups of water
Shredded  kalamansi or lemon peel


Cooking Direction:
Boil banana in water in medium low heat till banana is half way cooked.
Add the brown sugar and mix well. Simmer till banana is fully cooked and sauce thickens.
Add the vanilla, simmer for few more minutes and remove from heat.
Transfer on a serving dish, top with kalamansi or lemon peel and serve warm.
 

UBE HALAYA

One of my favorite Filipino dessert. Great when used as topping on a vanilla ice cream or a tablespoon on your halo-halo or eaten by itself. Try this simple recipe and for sure you will love it.

Ingredients:
2 cups mashed purple yam (ube)
1 cup condensed milk
1 tablespoon cornstarch, dissolved in 3 tablespoon water
1 tablespoon vanilla
1/3 cup butter
2 tablespoon sugar (if you want it more sweeter)
1 tablespoon roasted sesame seeds for garnish


Cooking Direction:
Heat pot in medium low heat.
Add the butter and allow it to melt.
Add the condensed milk and purple yam.
Stir well for few minutes.
Add the sugar, vanilla and stir.
Add in the dissolved cornstarch and stir in occasionally until texture becomes really thick in low heat for 10 t0 20 minutes.
Transfer cooked halaya to any container you can use as a molder.
Allow to cool  for few hours.
Garnish with some roasted sesame seeds and serve.
*You can refrigerate it if you want to serve it cold*

 
 

MACKEREL SARDINES

Here is the step by step on how to make homemade Galunggong (Mackerel) Sardines . You can also use Bangus or Tamban Fish if desired .

You need:
2 lbs mackerel, cleaned and pat dry
1 large carrot, cut round
6 pcs sweet pickles, cut in halves
6 pcs bay leaves
1 teaspoon whole pepper corn
1/2 cup olive oil
1 cup tomato sauce
3 cups water
Sugar, salt and ground black  pepper  to taste
Chili powder (optional) to taste
*Pressure Cooker*

Cooking Direction:
Pour olive oil and arrange the fish in the pressure cooker.
Top the fish with the peppercorns, pickles, carrots and bay leaves.
Using a deep bowl mix tomato sauce, water, salt, sugar and ground pepper.
Pour the mixture to cover the fish.
Sprinkle some chile powder if desired.
Cover pressure cooker and bring to a boil until steam flows out of the vent.
Allow it to cook for at least an hour in low heat.
Check after 30 minutes making sure you are not over cooking your sardines.

Allow to cool before opening the pressure cooker, transfer the cooked sardines in a serving dish and serve hot.

Happy Cooking and Enjoy Eating!


STEAMED CRABS

Here is how I steam my 3 lbs live Crabs:
Rinse the crabs in water
Arrange them in a big pot
Pour in 1/2 cup water
Start the flame in medium low heat
Make sure to cover the pot and steam for 15 minutes
You may add a little more water if you think the crabs are not fully cooked yet and steam more for few more minutes.
Careful with the heat. Keep checking every few minutes, you don't want to burn those yummy crabs.

MARINATED BONELESS BANGUS

Ingredients :
2-3 lbs boneless bangus
1 cup vinegar
1 teaspoon ground black pepper
1 teaspoon salt (or more if you want it more salty)
2 tablespoon minced garlic
5-6 pieces bay leaf (dahon paminta)

How to:
Using a wide basin mix vinegar, garlic, salt, ground pepper and bay leaves.
Taste test to see if your marinate needs more salt.
Soak the boneless bangus to the mixture
Refrigerate over night.

Remove the bangus from the marinate and drain excess juice before cooking.

*You can either fry or grill the marinated bangus the next day*

Make sure to remove the bangus from the marinate if you are not planning to cook them all. Either freeze it or refrigerate.

GINATAANG KALABASA AT HIPON

A must try recipe. Very simple and you only need few ingredients 

Ingredients :
3 cup cubed yellow squash 
1/2 lb whole shrimp
1 teaspoon shrimp paste
1 1/2 cup coconut milk
1/3 cup malunggay leaves
1 medium size onion, cut into 4
A dash of salt and ground black pepper to taste
1 1/2 cup water

Cooking Direction:
Boil cubed squash and onion in water in medium low heat till squash is almost cooked.
Add shrimp, shrimp paste, salt and ground and simmer for few more minutes.
Add malunggay leaves and coconut milk.
Simmer for few more minutes and remove from heat.
Serve hot with steam rice.

Enjoy!

CHICKEN INASAL

Try this Chicken Inasal recipe. Nothing fancy but the taste is close enough to the one from back home, Iloilo City.

You will need:
3 lbs chicken whole chicken legs, cut some slit around

For marinade:
3 cups 7-up
1 whole garlic, minced
2 thumbsize ginger, minced 
2 tablespoon brown sugar (or more if you want it sweeter)
Salt and ground pepper to taste
Lemon

Mix above marinade ingredients
Soak chicken in marinade and  refrigerate overnight
Make sure the chicken is fully covered with the marinade

For basting you will need:
Achuete seeds and cooking oil
Banana ketchup (optional)

Cooking Direction:
Remove chicken from the marinade
Bake chicken in 350d for 45 minutes 
Grill half baked chicken in charcoal for 5 minutes on each side or till fully cooked  while basting with achuete oil and banana ketchup 
*Make sure the chicken is not in direct heat while grilling to avoid from burning. You can arrange the chicken around or in the sides of the grill*

Best when served with spiced vinegar for dipping.

Sweetened Avocado

One of my favorite dessert. Simple yet very appetizing.


You will need:
4 pcs large ripe avocado
1/2 cup condensed milk 
Ice cubes (optional)

How to:
Mix avocados  and condensed  milk 
Refrigerate for an hour or two
Or you  can  add  some  ice  cubes  instead  if  you  can't  wait  like  me 
Serve when chilled
Enjoy!
 

Sinamakan aka Spiced Vinegar

Making Sinamakan or Spiced Vinegar 

Ingredients:
3 cups vinegar
2 thumbsize langkawas or ginger, cubed
1/2 cup garlic
1 cup siling labuyo or any hot pepper
1 tablespoon whole black pepper (optional )
1 long neck bottle, cleaned and dried

How to:
Arrange the peppers, whole black pepper, langkawas, garlic and ginger in the bottle
Pour in the vinegar, cover tight and store for 5 to a week

Best when used for dipping grilled or fried fish or any meat desired
Photo credit to: MG Chavez Gaitan