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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 and MISWA

A simple recipe yet satisfying specially during rainy season.

Recipe:
1 lb. ground chicken 
1/4 lb. miswa
4-5 cloves of garlic, minced
1 medium size onion, sliced thin
1/3 cup red bell pepper, diced small
2 stem green onion, sliced thin
1 tablespoon fish sauce
salt and ground black pepper to taste
2 tablespoon cooking oil
4-5 cups of water

Cooking Direction:
Saute onion and garlic in cooking till caramelized in medium heat.
Add ground chicken and bell pepper. Stir till chicken turns golden brown.
Add water, cover pot and simmer for 5 minutes.
Season with fish sauce, ground pepper and salt to taste.
Bring to a boil in medium heat for few minutes. 
Reduce heat to low, add miswa and simmer for few more minutes.
Garnish with green onions, remove from heat and serve hot.
Best when served with hard boiled egg and pandesal.

PORK BISTEK

Bistek recipe using pork instead of the regular beef. Turned out pretty good and tasty.

Ingredients:
2 lbs. pork chops 
1/2 cup soysauce 
1/2 cup vinegar
1/2 cup water
5-6 cloves of garlic, minced fine
1 medium onion, sliced thin/round
2 tablespoon brown sugar (or more if needed)
black ground pepper to taste
1/3 cup cooking oil

Cooking Direction:
Using a deep bowling  mix soysauce, vinegar, water, garlic,  brown sugar and ground pepper. Mix well.
Add pork, cover bowl and refrigerate  overnight or at least for 3 hours.
The next day;
Remove pork from the marinade. Set remaining marinade aside.
Fry pork in cooking oil till both side turns golden brown in medium heat.
Set aside fried pork.
Pour in remaining marinade into the pan where you fried the pork.
Simmer in low heat till sauce thickens.
Add fried pork, simmer for few minutes.
Add slices of onion.
Remove pan from heat and serve hot.


 

CHICKEN SOPAS

So good specially this rainy season.

Ingredients:
1 lb ground chicken  (you can use either ground beef, ground pork or chicken slices) 
3 cups cooked elbow macaroni
4-5 cloves of garlic, minced
1 medium-sized onion, chopped 
2 stem green onion, sliced thin
1 small red bell  pepper, diced small 
1 medium-sized carrot, diced small 
1  medium-sized potato, diced small 
Salt and black  ground  pepper to taste
1/3 cup evaporated milk
4 cups water
3 tablespoon cooking oil (olive oil is better)

Cooking Direction:
Using a big pot saute garlic and onion in cooking oil till caramelized in medium heat.
Add ground chicken, saute till chicken turns golden brown.
Add potato, carrots and bell peppers, saute for few minute.
Add water, simmer in low heat for at least 5 minutes.
Season with salt and ground pepper
Pour in evaporated milk, bring to a quick boil.
Add cooked elbow macaroni, bring to a quick boil. 
Top with green onion, remove from heat and serve hot. 

SINIGANG NA HIPON

A simple yet very satisfying dish!

Ingredients:
1 lb large shrimp
1 medium size tomato, cut into 4
1 medium size onion, cut into 4
1 stem green onion, cut into 4
1 tablespoon knorr tamarind sinigang mix (or more if you want it more sour)
Salt and ground black pepper to taste
2 cups water

You can also add some vegetables like sitaw, talong or any vegetables desired. This recipe I added 1 medium size eggplant, cut into bitesize. I added it same time with the onion and tomato. 

Cooking Direction:
Using a medium saucepan, bring water to boil in medium heat.
Once it start boiling add onion, tomato and simmer.
Season with salt, pepper and sinigang mix. Simmer for a minute.
Add shrimp, simmer till shrimp turns pinkish.
Add green onion, simmer for a minute then remove pan from heat.
Serve and Enjoy!

BULANGLANG AT BANGUS

Craving for some vegetables and fish after the holidays so here it is, cooked in one. You can call this bulanglang, you can call this pinakbet. What matter the most is, it is so good!
Ingredients:
1 large bangus, cut into serving size (or any kind of fish)
1 large ampalaya, cut into bite size
1 large eggplant, cut into bite size 
2 cups yellow squash, cut into bite size
1/2 lb. okra, cut ends
2 cups saluyot
2 thumbsize ginger, sliced thin
1 medium size onion, sliced
1 large tomato, cut
1 tablespoon fish bagoong
Salt and ground black pepper to taste
Remember: you can always use any vegetables desired.
Cooking Direction:
Fry bangus and set aside.
Boil 2 cups of water in a deep pot.
Once it starts boiling reduce heat to medium.
Add ginger, tomato, onion and bagoong. Simmer for few minutes.
Season with salt and ground pepper.
Start adding the vegetables starting with ampalaya, squash, okra and eggplant.
Simmer vegetables till almost done for maybe 3-5 minutes.
Add fried fish, simmer for 2 minutes.
Add saluyot, bring to a quick boil.
Remove pot from the heat and serve hot.