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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

CHICKEN GINILING

This dish is one of those easy to cook Filipino dish. You can use either ground pork, beef or chicken. This time I used ground chicken to make it a bit healthier.

Ingredients:
1 lb. ground chicken 
1 large potato, diced
1 carrot, diced
1 red bell pepper, diced
4 cloves of garlic, minced
1 onion, diced
2 teaspoon raisin
1 1/2 cup tomato sauce
Salt and ground black pepper to taste
3 tablespoon cooking oil
1/2 cup water 

Cooking Direction:
Saute garlic and onion in cooking oil till caramelized.
Add ground chicken, mix well and stir well till chicken turns golden brown.
Add carrots and potatoes, stir and cook for 2 minutes.
Add bell peppers and raisins, stir and cook for a minute.
Season with salt and ground pepper to taste.
Add water and simmer for few minutes.
Add tomato sauce, stir well and simmer for few minutes.
Remove from heat and serve with steam rice.

BANANA CUE RECIPE

Was craving for this for the longest time so here it goes.


Ingredients:
10 pieces cooking banana (Saba or Thai Banana)
3 cups brown sugar
4 cups cooking oil
2 teaspoon sesame seeds 
5 barbecue stick


Cooking Direction:
Heat wok in medium heat. Add cooking oil.
Once cooking oil is fully hot add the banana one by one.
Cook banana in cooking oil for 5 minutes while stirring continuously.
Gradually put in the brown sugar. Stir continuously for 5 to 10 minutes.
Add sesame seeds and stir again for a minute.
Remove cooked banana one by one and skewer 2 pieces per bamboo barbecue stick.
Allow to cool half way and serve.
 

CHICKEN MACARONI SALAD RECIPE

This dish is typically served during Filipino gatherings such as fiesta, birthdays or any holiday. Easy to make recipe and makes a good snack anytime of the day.

Ingredients:
1 large chicken breast, boiled and shredded
1 lb box elbow macaroni, boiled al dente and drained
1 big can pineapple chunks, drained
6 pieces hard boiled egg, cubes
1 cup cubed cheddar cheese
3 tablespoon relish, drained
1 tablespoon shredded carrots
1 tablespoon crushed onion
3 cups mayonnaise
1/2 cup condensed milk (optional)
salt and ground pepper to taste

Cooking Direction:
Using a big bowl combine macaroni, chicken, cheese, pineapple, carrots, relish, onion, eggs and toss.
On a separate bowl mix mayonnaise, condensed milk, salt and ground pepper.
Pour mayo mixture over the macaroni mixture. Toss till mixed evenly. Transfer the chicken macaroni salad in a big tupperware and refrigerate over nite and serve.

BULGAN SOUP RECIPE

Bulgan fish also known as Ocean Perch is one of my favorite fish. Not too much bone and not too fishy. Best when making soup or for steaming.

Ingredients:
1 large size bulgan or any white fish desired, cleaned and cut into serving sizes
2-3 large lemon, juiced
2 large tomato, diced
1 small red bell pepper, julienne 
2 stem green onion, cut into 3
1 small onion, cut into 4
2 cups of water
Salt and ground brown pepper to taste

Cooking Direction:
Bring water into a boil. Once it start boiling add onion, tomato and bell peppers. Reduce heat to medium low and simmer for few minutes.
Add slices of fish, salt and pepper to taste. Simmer for few more minutes or till fish is fully cooked.
Add green onions and lemon juice. Simmer for few more minutes then remove from heat.
Serve hot. Enjoy!

BISTEK TAGALOG RECIPE

Bistek Tagalog aka Karne Prita, best when served with steam rice.

Ingredients:
3 lbs. lean beef, sliced thin
1 cup soy sauce
1/2 cup kalamansi juice or lemon juice
2 tablespoon garlic, crushed
1/4 cup sugar
salt and ground pepper to taste
1 large onion, sliced thin
1/2 cup canola oil

Cooking Directions:
Mix soy sauce, lemon juice, garlic, sugar, salt and pepper. Add beef. Marinade for at least 30 minutes in the fridge. After 30 minutes remove the beef from the marinade and drain remaining juice. Make sure to set aside the remaining marinade.
Heat pan and add cooking oil. Start frying beef till golden brown and set aside. Using the same oil brown slices of onions and set aside. Using the same pan pour remaining marinade and simmer for few minutes. Once the sauce starts to thicken add the browned beef to the pan and continue to simmer for few more minutes. Add the brown onions, mix and remove from heat and serve