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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

STEAMED BULGAN FISH RECIPE

Bulgan is one of my favorite fish.  Steam it or make a soup dish, all good. I remember seing the name of this fish from the Asian Market as Giant Perch.

Ingredients:
1 lb or more perch fish or any white fish, cleaned whole
1/3 cup soy sauce
3 tablespoon lemon juice
2 thumbsize ginger, sliced thin
1 medium size onion, sliced thin
2 green onion, sliced thin 
2 tablespoon sesame oil
1/2 teaspoon ground black pepper
Banana leaves
Aluminum foil   

Cooking Direction:
Start oven in 375d.
Mix soy sauce, lemon juice, sesame oil and ground pepper. Stir well.
Mix in onion, green onion and ginger to the soy sauce mixture.
Stuff the fish with the onion and soy sauce mixture.
Wrap the  stuffed fish in the banana leaves then the aluminum foil.
Bake for 30 to 45 minutes.
Remove from the oven, discard aluminum foil and serve hot with lemon juice.

Crispy House, Artesia California

Coming to this restaurant is like home. Food so authentic that makes you feel like you are back home in the Philippines.

Formerly known as Magic Wok, everything is basically the same but the service has improved. You might have to wait a while to get a table specially for a larger group but at least they do accept reservation now. Call in, reserve your table and don't forget to place the order for their famous crispy pata.

Crispy Pata that never fails to impress us. So tender and tasty till the last bite.

Pinakbet, one of my favorite from this restaurant and always will be
Sisig got a lot better. I can finish one serving all by myself
Beef Steak (Bistek Tagalog) our kids favorite
Special request, Chicken Bihon. Glad to know they do special order for some family member who does not eat pork or beef.
This Steamed Tilapia is okay but can do better. Maybe a drop of sesame oil and soy sauce will do.
Lastly some of our drinks for the night... Avocado, Sago Gulaman and Buko Juice
Located at:
11869 Artesia Blvd, Artesia CA 90701
telephone # 562 865 7340

VyNess Sweets, Iloilo City

Sweets, sweets and more sweets! Cakes and Cup Cakes ready for the Christmas Season. Now all you have to do is make a list who's been nice the whole year through!


 Mango Yema, Red Velvet and Cheese Cupcakes so good

Assorted Treats made to order so call now!

For order, text or call VyNess Sweets
Globe 09177181114
Sun 09235474222

Search VyNess Sweets in Facebook for more eye  candy treats.

They are ready for the Happiest Season of the Year so call now.


VyNess Sweets, Iloilo City

Sweets, sweets and more sweets! Cakes and Cup Cakes ready for the Christmas Season. Now all you have to do is make a list who's been nice the whole year through!


 Mango Yema, Red Velvet and Cheese Cupcakes so good

Assorted Treats made to order so call now!

For order, text or call VyNess Sweets
Globe 09177181114
Sun 09235474222

Search VyNess Sweets in Facebook for more eye  candy treats.

They are ready for the Happiest Season of the Year so call now.


Filipino Breakfast

A typical Filipino breakfast in the Philippines, US and any part of the world. Pag may tuyo may Pinoy!


Egg cooked sunny side up, fried Tuyo, fried Palid-Palid, Langonisa and Fried Rice cooked from the pan where I cooked the langonisa drizzled with garlic powder and a little salt. What's missing is the spicy vinegar for dipping.

SIMPLE CHICKEN CHOP SUEY RECIPE

A simple vegetables and chicken stir fry recipe seasoned with sesame oil.
 
 
Ingredients:
1 lb. chicken meat, cut into bite size
2 sayote, cut into bite size
1 carrot, cut into bite size
1 small red bell pepper, julienne 
1 can baby corn, drain water
4-5 cloves of garlic, minced
1 thumbsize ginger, minced 
1 small onion, cut thin
2 tablespoon olive oil 
1 tablespoon sesame oil
Salt and ground pepper to taste
1 teaspoon cornstarch diluted in 1/4 cup water
1 1/2 cup water
1 stem green onion sliced thin for garnishing 
 

Cooking Direction:
Using a wok stir fry carrots, sayote, baby corn, bell peppers and onion in sesame oil for few minutes. Remove veggies from the wok and set aside.
Using the same wok saute ginger and garlic in olive oil till caramelized.
Add chicken, saute till golden brown.
Add water, salt and ground pepper and simmer in low heat for few minutes.
Add cornstarch diluted in water and simmer till thickens.
Return vegetables to the sauce, stir well and remove wok from the heat.
Tranfer to a serving dish and serve hot.

FISH BISTEK RECIPE

First time using tilapia fish and it turned out pretty good. You can use any other fish desired.

Ingredients:
2 large (3 for 2 lbs.) tilapia, butterfly cut
1/2 cup datu puti vinegar
1/2 cup soysauce
1-2 tablespoon sugar (to taste)
5 cloves of garlic, minced
1 small onion, sliced round
1/2 teaspoon ground pepper
Cooking oil

Cooking Direction:
Fry fish till crispy, arrange in a platter then set aside.
Using a clean pan saute garlic till caramelized in 2 tablespoon cooking oil in low heat.
Pour in soysauce, vinegar, sugar and ground pepper simmer in low heat for 4-5 minutes.
Pour sauce over fried fish, garnish with slices of onion and serve.

CHICKEN VEGETABLES LUMPIA RECIPE

Try this lumpia recipe, it's more on vegetables than meat. I also used ground chicken instead of pork for a healthier version. You can also add any kind of vegetables desired or even skip the ground chicken.

Ingredients:
1 lb. ground chicken
1 pack menlo lumpia wrapper (30 pieces in a pack)
1 can water chestnut, water drained and chopped
1 large carrot, diced small
1 sayote, diced small
2 cups chopped cabbage
4-5 cloves of garlic, minced
1 large onion, minced
1 stem green onion, chopped
Salt and ground black pepper to taste
1 cup cooking oil
1 tablespoon cornstarch

Cooking Direction:
Using a wok saute garlic, onion and chicken till chicken turns golden brown in 2 tablespoon cooking oil.
Add carrots, sayote and water chestnut and stir well.
Season with salt and ground pepper.
Add cabbage and green onion. Stir well, remove wok from heat and allow to cool.

Microwave cornstarch diluted in 1/3 cup of water for a minute. Use this as a paste for sealing the lumpia wrapper.

Scoop a tablespoon full of chicken veggie mixture into the lumpia wrapper.
Roll tight and seal with cornstarch mixture.

Heat a deep pan, add cooking oil and fry finished lumpia till golden brown.
Serve hot with your favorite dipping sauce.

PANCIT CANTON RECIPE

One of my favorite Filipino noodle of all time. 

Ingredients:
8 oz. pancit canton, excellent brand
1/3 lb pork, sliced thin
3 pieces chinese sausage, sliced thin 
4 cloves of garlic, minced 
1 medium onion, minced
1 carrot, julienne
2 cups diced cabbage 
1/3 lb green beans, julienne 
1 stem green onion, chopped  
1 tablespoon sesame oil
2 tablespoon cooking oil
3 cups water
Salt and ground black pepper to taste

Cooking Direction:
Using a big wok heat cooking oil in medium low fire. 
Add pork and brown till golden brown.
Add slices of Chinese sausage, garlic and onion till caramelized.
Stir in carrots and green beans. Add water and bring to a boil.
Season with salt and ground pepper to taste. Easy on the salt. Pancit canton sometimes get salty. Remember you can always add more salt later.
Add pancit canton in the wok and season with sesame oil. Stir well and reduce heat to low.
Cover wok and simmer for 5 minutes or till noodles is almost fully cooked.
Add cabbage slices. Stir well.
Cover wok and simmer for few more minutes.
Remove wok from heat and serve noodles hot. 

Great when served with calamansi slices. 

EGGPLANT SALAD RECIPE

Simple yet very appetizing. Great side dish or as an appetizer.
Ingredients:
3 pieces large Chinese eggplant, grilled, peeled and cut into cubes
1/2 cup rice vinegar or regular white vinegar 
1 large ripe tomato, sliced thin
1 medium-sized onion, sliced thin
Salt, sugar and ground black pepper to taste
Cooking Direction:
Mix vinegar, salt, sugar and ground pepper in a bowl.
Taste test to get the desired sweet and sour taste.
Add eggplant, onion and tomato to the vinegar mixture and toss well.
Refrigerate for at least a couple of hour before serving.
Great with barbecue meat or grilled seafood.