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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

TOFU CHOP SUEY RECIPE

Here is a healthy and tasty easy to follow Vegetables-Tofu Stir Fry recipe. Add quail eggs and for sure your kids would love it too.

 
Ingredients:
1 lb. fresh tofu, cut into bite size
1 dozen quail egg, hard boiled and peeled
1 sayote, julienne
1can baby corn, drained
1/2 lb. snow peas
2 stem celery, julienne
1 small red bell pepper, julienne
1 stem green onion, chopped
1 thumb size ginger, minced
4 cloves of garlic, minced
1 small onion, diced
1 tablespoon sesame oil
1 tablespoon cornstarch, diluted in 3 tablespoon water
2 tablespoon olive oil or any kind of cooking oil
salt and ground black pepper to taste
1 cup water
 
 
Cooking Direction:
 
Using a wok sauté ginger and garlic in 2 tablespoon cooking oil in low fire till it turns to light brown. Add the slices of tofu, stir fry till tofu turns golden brown in medium low fire. Start adding the vegetables starting with sayote, baby corn, quail eggs, celery, bell pepper, snow peas and onions. Drizzle with sesame oil and remove from heat. Set aside.

Using the same wok sauté a pinch of ginger and garlic in 1 tablespoon of cooking oil till golden brown. Add water to the wok and bring to a quick boil. Season with salt and ground pepper to taste. Add the cornstarch diluted in water. Simmer for few minutes.

Add the sautéed vegetables mixture into the sauce. Bring to a quick boil and remove from heat. Transfer in a serving dish and serve. Enjoy!

ESCABECHE (SWEET and SOUR) BULGAN RECIPE

This recipe is one of my favorite. Give it a try, worth it!
 
 
Ingredients:
3 lbs bulgan  (sea bass) fish (or any kind of white fish)
1 small red bell pepper, julienne
1 small carrot, julienne 
4-5 cloves of garlic, sliced thin  
1 medium-sized onion, cubed
2 thumbsize ginger, sliced thin
1 stem green onion, cut into 4 for garnishing 
1 cup pineapple juice
1/2 cup water
1/2 vinegar
3 tablespoon tomato kechup
1/2 teaspoon cornstarch, diluted in 2 tablespoon water
Sugar, salt and ground pepper to taste
Cooking oil 
2 pieces sliced pineapple for garnishing 
 
Cooking Direction:
Fry fish on both side till golden brown. Remove from the pan, drain excess oil using a paper towel and set aside.
In a bowl, mix pineapple juice, water, vinegar, kechup, salt, ground pepper and sugar. Taste test for desired sweet and sour taste. Set aside.
Saute ginger, garlic and onion for 2 minutes. Add carrots and cook for few more minutes.
Once carrots is fully cooked pour in the vinegar mixture. Simmer in medium low fire till is starts boiling then add the bell peppers.
Pour in the cornstarch diluted in water. Simmer for few minutes and remove from heat.
Arrange fish is a serving platter,  pour in the sweet and sour sauce. Garnish with slices of pineapple and green onions. Serve hot. Enjoy

QUICK and EASY BANANA NUT BREAD

Check out this quick and easy recipe found in Pinterest using pre made box cake mix. I added walnuts for extra taste.

Ingredients:
1 box cake mix (you can use any white cake or chocolate)
2 eggs
3 pieces ripe banana
1/2 cup chopped walnuts 
1/2 cup melted butter (optional)
  
Cooking Direction:
Pre heat oven at 350.
Lightly coat bread loaf pan with butter or cooking oil.
In a mixing bowl add butter (butter makes the cake super moist so up to you if you want to add butter in this recipe).
Mash and blend the butter, bananas and eggs.
Pour cake mix on top of the banana mixture.
Add half of the walnuts to the mixture. Mix well and set aside.
Pour into the bread pan and bake at 350 for 45 minutes to an hour.
Around 20 minutes in between spread the remaining walnuts on top of the cake mix and return pan to the oven.
Insert a toothpick into the middle of the pan to check if the cake is fully cooked.
Remove the cake from the oven, allow to cool before removing from the pan. Enjoy!

ADOBONG PAKSIW NA TILAPIA

Call this Paksiw, call this Adobo...the difference is Adobo Paksiw is cooked with soysauce and vinegar.  Paksiw is just with vinegar.
 
 
Ingredients:
1 lb size tilapia, cleaned and cut into 4 pieces or more
1 thumbsize ginger sliced thin
3-4 cloves of garlic, sliced thin
1 small onion, sliced
1 stem green onion for garnishing 
1/2 cup vinegar 
2 tablespoon soy sauce 
1 tablespoon cooking oil
Salt and ground black pepper to taste
 
Cooking Direction:
Using a wok place the ginger then top with the slices of tilapia.
Top with garlic, vinegar, ground pepper and soy sauce.
Bring to a boil for in medium low fire for 5-10 minutes or till fish is fully cooked and sauce thickens.
Season with more salt if needed.
Top with cooking oil and simmer for few more minutes.
Remove from heat, arrange in a serving dish and garnish with slices of green onion.
Serve hot with lots of steam rice and ENJOY!

PORK ESTUPADO

My dad is one of the best cook ever and this is one of his favorite dish to cook.
 
 
Ingredients:
1 lb pork belly, cut into large cubes
3-4 cloves of garlic, minced 
1 small onion, diced
1 large potato, cut into 8 cubes
1 plantain or saba banana, cut into 4 pieces 
1 small red bell pepper, julienne
2 slices of pineapple   
1 stem green onion for garnishing 
1 cup water
1 cup pineapple juice
1 tablespoon brown sugar
2 tablespoon soysauce 
3 pieces bay leaves
3 tablespoon cooking oil
Salt and pepper to taste
 
Cooking Direction:
Fry potatoes and banana till golden brown in medium low fire, set aside.
Saute garlic and onion till caramelized.
Add slices of pork till outer part turns brown.
Add bay leaves, soysauce, water and pineapple. Simmer in medium fire till meat is fully cooked and sauce thickens. Reduce fire to low.
Add bell peppers and season with salt, ground pepper and sugar, simmer for few minutes.
Add fried potato, banana and pineapple. Simmer for 2 minutes.
Remove from heat, arrange in a serving dish, garnish with slices of green onion and serve. ENJOY!

BANGUS LUMPIA SHANGHAI RECIPE

It was one of those day where I can't decide what fish to use to make lumpia shanghai so I used milk fish, tilapia and tuna fish. Yes! I made them all but let me share the milk fish (bangus). I bought the boneless bangus to save me lots of time.
 
 
Ingredients:
2 cups cooked shredded boneless bangus
5-6 cloves of garlic, minced
1 medium onion, minced
1/2 cup (diced small) potato
1/2 cup (diced small) carrots 
1/2 cup raisins (optional)
1 small can water chestnut, diced
2 stem green onion, chopped
Salt and ground black pepper to taste
1 pack lumpia wrapper (menlo brand is the best for me)
Cooking oil (enough to cover the lumpia while frying)
1 tablespoon cornstarch diluted in 1/2 cup water, microwave till it turn into a paste for sealing the lumpia wrapper.
 
 
Cooking Direction:
1. Steam boneless bangus in half a cup of water for 5 minutes. Allow to cool and shred. Set aside.
2. Saute garlic and onion in 2 tablespoon cooking oil till caramelized. Add carrots, potatoes and raisin. Cook for 3-4 minutes in medium low heat. Remove from heat and allow to cool.
3. Add the shredded fish, water chestnut and green onions. Mix well. Season with salt and ground pepper and set aside.
4. Scoop a tablespoon full into the lumpia wrapper, roll and seal wrapper using the cornstarch paste.
5. Repeat #4 till the bangus mixture is all wrapped and ready for frying.
6. Heat frying pan in medium low fire and add cooking oil. Once cooking oil is fully hot you can reduce the fire to low to avoid the lumpia from over cooking too fast.
7. Deep fry a bunch of bangus lumpia for 3-5 minutes till it all turns golden brown.
8. Remove lumpia from oil, place in a bowl lined with paper towel to drain excess cooking oil.
Arrange in a platter and serve with banana kechup or spiced vinegar or both. Enjoy!

PINAPUTOK NA TILAPIA, BAKED NOT FRIED

Been a while the last time I made this. Last time was fried so this time I baked them in the oven. Turned out pretty good and not fishy at all with the help of ginger and cilantro. Try it!
Oh yeah and healthier too!
 
 
Ingredients:
2 large whole tilapiaq
1/3 cup diced tomato
1/3 cup diced onion
1 thumbsize ginger, chopped
1/3 cup chopped cilantro (optional)
Salt and ground pepper to taste
Olive oil (I used one in spray can) or any kind of oil you uses
Banana leaves, cleaned
Aluminum foil
 
 
Cooking Direction:
Scale tilapia and remove guts. Make a long slit on each side of the tilapia. That way you can put more stuffing. Set aside.
Combine tomato, ginger, onion and cilantro in a bowl. Season with salt and pepper. Set aside.
*Start the oven in 425 degrees*.
Microwave banana leaves for a minutes. That way the leaves will soften and easier to use.
Arrange the aluminum foil. Top with banana leaves and spray or brush with oil.
Season tilapia with salt and stuff with enough tomato onion mixture.
Spray or brush the tilapia with more cooking oil.
Wrap the tilapia with banana leaves and aluminum foil.
Place the wrapped tilapia in a pan and bake for at least 45 minutes.
Remove the baked tilapia from the oven, remove aluminum foil but leave the banana leaves and serve hot with your favorite fish dip. I made lemon and soysauce dip , yummmy!

EGGPLANT WITH GROUND PORK OMELET

Tortang Talong topped with sauteed ground pork, double the yummy!
 
 
Ingredients:
6 pieces eggplant (small sizes Japanese or Filipino kind)
1/2 lb ground pork
4-5 cloves of garlic
1 small onion
1/2 cup chopped red bell pepper 
1/3 cup diced potato
4 eggs
Salt and ground black pepper to taste
1/3 cup cooking oil
 
Cooking Direction:
1. Grill eggplant or broil and allow to cool. Peel skin of the eggplant, flatten by pressing on it using a fork and set aside.
2. Saute garlic, onion, potato and bell pepper in a tablespoon of cooking till potato turns golden brown, remove from heat and allow to cool.
3. Beat egg and season with salt and ground pepper, set aside.
4. Heat frying fan in medium low fire and pour in cooking oil.
5. Dip eggplant in seasoned egg and fry.
6. Top the frying eggplant with a tablespoon of sauteed ground pork and allow to cook for 3 minutes.
7. Top the ground pork eggplant with extra teaspoon of seasoned egg, allow to cook for a minutes and flip it to cook the other side for another 3 minutes.
8. Repeat # 5, 6 and 7 till all eggplant are done.
Enjoy this delicious Stuffed Eggplant Omelet recipe with steam rice and banana kechup for dipping.

PAKSIW NA BANGUS

Here is a simple recipe on how to make Paksiw na Bangus.
 
 
Ingredients:
1 large (1 1/2 to 2 lb.) bangus, cut into 6-8 pieces and cleaned
1 cup vinegar
2 thumb size ginger, sliced thin
4-5 cloves of garlic, sliced thin
1 medium size onion, sliced thin
Salt and ground pepper to taste
1/2 cup water
2 tablespoon cooking oil 
Green onion for garnishing 
 
Cooking Direction:
Cover the bottom of the pan with the slices of ginger.
Arrange the slices of bangus topped with garlic, vinegar, water, salt and ground pepper.
Bring to a boil with pot uncovered over medium high heat. Once it starts boiling reduce heat to medium low, cover pot and simmer for 10 minutes.
Pour in the cooking oil. Simmer for few more minutes.
Remove pot from heat, arrange in a serving dish and garnish with slices of green onion.

CHICKEN POCHERO RECIPE

I have been craving for this dish but I forgot to buy pechay but I went ahead and cooked it anyway. Turned out pretty good and so full of flavor.
 
 
Ingredients:
1 lb. chicken, cut into serving pieces
1 medium size potato, cut into 6 pieces
2 pieces saba or Thai banana, cut into 4
1/2 lb. cabbage, quartered 
1 bunch pechay, remove ends
1 small red bell pepper, julienne 
3-4 cloves of garlic, minced
1 medium onion, diced
1 large tomato, diced
1 cup tomato sauce
1 tablespoon fish sauce
1 teaspoon sugar (optional)
Salt and ground pepper to taste
2 tablespoon cooking oil
1/2 cup water
 
Cooking Direction:
Heat cooking oil in a deep pot.
Fry potato and banana till golden brown, set aside.
Add slices of chicken, sauté for few minutes or till golden brown.
Season with fish sauce and ground pepper. Add water and simmer for few minutes.
Pour in the tomato sauce, sugar and salt to taste. Simmer until chicken is fully cooked.
Add the fried banana, potato, bell pepper and simmer for few minutes.
Add the cabbage  and simmer for few more minutes.
Add the pechay and remove pot from heat.
Serve hot with fish sauce for dipping veggies if desired .
Enjoy!

FISH TORTA RECIPE

Check out this recipe using left over tuna fish.
You can use any kind of fish as long as they were previously cooked and boneless.
 
 
Ingredients:
2 cups shredded fish
3 pieces egg, beaten
2 tablespoon raisins 
1 large onion, minced
4-5 cloves of garlic, minced
2 tablespoon flour
Salt and ground pepper to taste
1/2 cup cooking oil
 
Cooking Direction:
1. Saute garlic and onion till caramelized in a tablespoon of cooking oil. Allow to cool in a deep bowl.
2. Add egg, flour, shredded fish and raisins to the onion garlic mixture. Season with salt and ground pepper to taste. Blend well.
3. Heat pan in medium low heat and add cooking oil. Once cooking oil is fully hot reduce heat to low to avoid the torta from over cooking and dry.
4. Scoop 2 tablespoon and roll. Fry for 3-4 minutes on each side.
5. Repeat number 4 till all the mixture are gone.
Use a paper towel to drain excess cooking oil from the torta.
Serve hot with banana ketchup for dipping.
Enjoy!

EGG HOTDOG FRIED RICE

It was one of those hot and lazy day where you can't think of anything to cook. Lots of left over rice from the day before so you just have to be creative.
Fried rice with hotdogs and egg, it's a complete breakfast meal in one.
Ingredients:
10 cups cooked rice
6-8 pieces hotdog, diced
3 pieces egg, scrambled 
3-4 cloves of garlic, minced 
Salt to taste 
5 tablespoon cooking oil 

Cooking Direction:
1. Using a wok cook scrambled egg in 1 tablespoon cooking oil. Once fully cooked remove from heat. Allow to cool and dice. Set aside.
2. Using the same pot place 2 tablespoon cooking oil. Cook diced hotdogs  till golden brown in medium low heat. Remove from heat and set aside.
3. Using the same wok pour in the remaining cooking oil and sauté minced garlic till golden brown.
4. Add the cooked rice to the garlic, season with salt and stir well. Keep stirring for at least 5 minutes.
5. Add the cooked hotdogs and cooked egg to the fried rice. Stir well for at least 2 minutes. Remove the wok from heat and serve hot.

SHRIMP PINEAPPLE CURRY

I have been craving for shrimp in coconut milk but I end up adding more seasoning to it. It turned out pretty good. Give it a try. It's kind of close to Thai Pineapple Curry.
 
 
Ingredients:
1 lb. large size shrimp
1 cup coconut milk
1 thumb size ginger, slice thin
2 cloves of garlic, minced
1 small onion, slice thin
1 stem lemon grass, cut into 4
1 small can pineapple chunks
1 small potato, cut into 6
1 small carrot, cut into bite size 
1/2 teaspoon curry powder
1 tablespoon cooking oil  
Salt and ground pepper to taste
1 cup water 
 
Cooking Direction:
Using a pot sauté ginger, onion and garlic till caramelized in cooking oil.
Add the lemongrass, carrots  and potato. Sauté for few minutes.
Add water, pineapple juice from the can, salt and ground pepper.
Cover pot and simmer in medium low heat till vegetables are half way cooked.
Add the coconut milk and curry powder. Simmer for few minutes.
Add the shrimp, simmer for few minutes or till the shrimps are fully cooked.  
Remove the pot from the heat and serve hot with steam rice. Enjoy!

GISADONG ALAMANG NA BAGOONG RECIPE

I was in a grocery store earlier and saw some huge manibalang mangoes. Mangoes is not that good without ginisang bagoong so I made a bottle lol!
 
 
Ingredients:
1 1/2 cup alamang bagoong
1 cup pork fat, sliced thin
6-8 cloves of garlic, minced
1 chili pepper (optional)
1/2 cup vinegar
2 tablespoon sugar
1 tablespoon cooking oil
1 cup water
 
 
Cooking Direction:
1. In a deep bowl mix bagoong alamang, vinegar, 1/2 cup water and sugar. Set aside.
2. Using a pot place pork slices, cooking oil and 1/2 cup water. Bring to a boil in medium low heat till the water starts to evaporate, pork fat turns golden brown and starts to sizzles. By this time your cooking oil is like 4 times or more from the pork fat.
3. Add the minced garlic and saute in low heat with the pork till garlic turns golden brown.
4. Pour in the alamang bagoong mixture and chili pepper. Stir and simmer in low heat for about 5 minutes or till water evaporates and it becomes oily.
5. Remove the sauteed bagoong and transfer in a jar or Tupperware for storing.
Best with slices of green mango.

ESPASOL

Craving for some homemade Espasol? Here is a simple recipe to follow and to enjoy!


Ingredients:
2 cups glutinous rice flour, toasted to pale brown
1 can 400 ml coconut milk
1 cup sugar
1 teaspoon vanilla extract 
1/2 teaspoon salt


Instructions:
After roasting the glutinous rice flour set aside 3 tablespoon for rolling espasol.
Using a wide pot combine coconut milk, sugar, salt and vanilla extract, bring to boil in medium low heat stirring constantly.
Slowly add the roasted glutinous rice stirring regularly to prevent lumps.
Reduce heat to the lowest, keep stirring until mixture becomes sticky and becomes a bit oily.
Transfer mixture in a flat surface dusted with the roasted glutinous rice flour.
Roll and flatten the mixture.
Cut espasol into strips and roll on toasted rice flour until fully coated.
Wrap each piece in wax paper or arrange in a serving dish covered with banana leaves and serve.
 

PORK ADOBO SA ACHUETE

Ingredients:
2 lbs pork shoulder or pork butt, cut into cubes
1/3 cup vinegar 
2 tablespoon soy sauce 
5-6 cloves garlic, minced
1/2 teaspoon whole peppercorns 
salt and ground black pepper to taste
1 teaspoon sugar (optional)
4-5 pieces bay leaf
2 tablespoon cooking oil
1/2 tablespoon achuete powder diluted in 1 teaspoon cooking oil
1 cup water

Cooking Direction:
Saute garlic in cooking oil till caramelized 
Add slices of pork and saute till pork turns golden brown
Add water, vinegar, sugar, soysauce, peppercorns and bay leaves
Simmer in medium low heat till meat is fully cooked and sauce thickens 
Season with more salt and ground black pepper only if needed
Once sauce is really thick pour in the achuete oil
Simmer in low heat till adobo starts to sizzles 
Remove from heat and serve hot

Happy Cooking!