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Sinigang na Bangus Recipe
Feb08

Sinigang na Bangus Recipe

Sinigang na Bangus (Milk Fish in Sour Tamarind Soup). Sinigang is a very traditional Filipino food, actually, for me, this should be the national food of the Philippines and every foreigner must taste this. There are different versions of sinigang, (pork, shrimp, and fish) and also, sinigang have different sources of its sourness (tamarind, guava, unripe mango or sinigang powder or cube). Sinigang is also a mixture of vegetables that includes okra, radish (labanos), taro corms (gabi), yardlong beans (sitaw), water spinach (kangkong), eggplant (talong) and sometimes sigarilyas. Most Filipinos like to cook sinigang with green finger pepper in order to add flavor and a little spice to the dish. The preferred sourness of sinigang differs per individual. Rice water is the base of the soup (you can get this from second and third rice washing) this gives the soup its signature white cloudy color. Milk fish is known as the national fish of the Philippines, beside from being delicious, this fish has a lot of bones that’s why it is kinda challenging to eat this fish but don’t worry, some supermarket sells deboned milk fish or you can just use other type of fish for your sinigang. Here are the steps on how to make your own sinigang:       People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 20 mins    Ingredients 1-2 medium-sized milk fish (bangus), cut in about 4-5 slices or your preferred serving size 1 onion, chopped 7 cups water or rice washing 1 cup string beans (sitaw), cut into 1 ½ – 2 inches long 8 tamarind (sampaloc) or 1 pack sampaloc/sinigang mix 4 pieces tomatoes, quartered 1 bundle kangkong leaves or sweet potato leaves (talbos) 2 pieces green pepper(siling haba) 1-2 Radishes (Labanos), cut diagonally Salt or Fish Sauce (patis) to taste   Cooking Procedure If you are going to use tamarind instead of sinigang mix, boil tamarind until soften. Mash and extract the juices, strain and discard the pulp and seeds. In a caserole, pour the rice water. Add onion and tomatoes. Bring to boil. Add milk fish, cook and simmer for 10 minutes. Add tamarind juice or sampaloc mix. Simmer for 5 minutes. Add green pepper, string beans, radish and kangkong leaves. Season with salt or fish sauce according to taste. Serve hot with rice   Tip: My mom used to add ginger to lessen the lansa or fishy smell and taste of most of the fish dish she prepare.     Don’t forget to let your foreign friends taste this!...

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Menudo Recipe
Feb07

Menudo Recipe

Menudo is a very classic stew in the Philippines. Some say that it came from Mexico because they also have a dish named Menudo, yeah, both are color red but I think Filipino adopted this dish from the Spanish (like the Afritada) since we lived with them for hundreds of years. Whenever I hear the word “Fiesta”, this is the first food that comes in my mind because I have never attended a fiesta without serving menudo on the table. This delicious dish or “putahe” is also present in almost all of the street eateries or carinderia here in the Philippines including gatherings like birthday parties and weddings and it can also be a day-today dish depending on the ingredients you put. This is also the reason why this tasty dish has different variations from using chicken to beef to liver and the most common, pork menudo. Different regions in the Philippines have their own version of menudo because you can remove some of the ingredients depending on your preference. Some of the ingredients include liver, hotdog, green peas, garbanzos, raisins, potato, carrots, pickles and more that’s why it really takes time to prepare with all the slicing and all but combining these ingredients and more can create a great taste in your mouth. So without further ado, here’s how to make your own Filipino Style Menudo:     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 40 mins   Ingredients Pork : 2 lbs Pig’s liver : 1/2 lb Potatoes : 1 cup, diced Water : 1 cup Soy sauce : 1/2 cup Garlic : 3 cloves, minced Lemon : 1/2 piece  or 4 pieces calamansi Cooking oil : 2 tablespoons Onion : 1 small, chopped Carrots : 1 cup, diced Tomato sauce : 3/4 cup Hotdogs : 4 pieces, sliced diagonally Bell pepper : 1 red, diced Raisins : 100 grams (optional) Sweet peas : 1/3 cups (optional) Liver spread : 2 tablespoons (optional) Dried bay leaves : 2 to 3 pieces Sugar : 1 teaspoon Salt and pepper to taste Cooking Procedure In a large bowl, put pork, lemon and soy sauce and marinate for at least 1 hour. Set aside. Heat oil in a pan and sauté garlic and onion. Now, add the marinated pork and simmer for 10-15 minutes. Pour in tomato sauce and water and then add the liver and bay leaves. Let boil and simmer for 20 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary and wait until liver is tender Add-in the hot dogs, potatoes, carrots, red bell peppers, sweat peas. Cook for 5 minutes. Put-in, sugar, salt, and pepper. Stir and cook for 8 to...

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Banana French Toast Recipe
Feb02

Banana French Toast Recipe

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously. To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.     People to feed: Family 6 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 4 ounces (1 stick unsalted butter) 1/2 cup (packed) dark brown sugar 2 tablespoons water 4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast: 3 large whole eggs 3 large egg yolks 1/2 cup whole milk 1/4 cup whipping cream 1 teaspoon vanilla extract 6 slices (3/4-inch thick) brioche or challah bread 3 tablespoons (about) unsalted butter Whipped cream (optional)   Cooking Procedure Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast. Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired. Banana sauce ingredients We chose a pan with a lid then melted the butter over medium heat. Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce. Now, just to smooth things out even more, we added a couple tablespoons of water. Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.   Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will...

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Buko Pie Recipe (Young Coconut Custard Pie)
Jan30

Buko Pie Recipe (Young Coconut Custard Pie)

Buko pie is a traditional Filipino pastry style, baked young-coconut-filled pie. It is almost like a coconut cream pie, only it is made with young coconuts (malauhog) and has either cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with slimy coconut meat texture. Buko pie is one of the famous delicacy available in the Philippines, but pie-makers are able to export buko pie nowadays. This pastry is popular in Laguna, Batangas and Tagaytay and is the all-time favourite “pasalubong” of tourists. “Pasalubong” by the way, is a present for a family member or friend bought by a traveller returning from a trip. Other pasalubongs that you can buy from these places are yema, macapuno, ube, pineapple and many more. Buko pie is traditionally plain; nowadays flavorings such as pandan, vanilla, or almond essences are used. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut because of its thickness and stickiness. You can try to cook this by yourself and add flavorings or make your own variation. But for the first timers, here’s a simple way to cook this popular Filipino pastry:     People to feed: Family 4-5 Preparation Time: 20 mins Cooking Time: 1 hour   Ingredients For the crust, makes one 8-inch double pie crust: All-purpose flour : 3 cups Salt : 1 teaspoon Chilled unsalted butter : 3/4 cup (1-1/2 sticks), cut into small pieces Large eggs : 2 pieces, beaten Ice water For the filling: Young coconut juice : 1 cup Cornstarch : 1/3 cup Heavy cream : 1 cup Sugar : 1-1/2 cups Young coconut : 4 1-pound packages of frozen shredded unsweetened, thawed, and drained or 4 cups shredded young coconut Egg yolk : 1 large Milk : 1 tablespoon   Cooking Procedure Heat up the oven at 375°F. Prepare an 8-inch pie plate. In a large bowl, over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely. In a small bowl, mix the flour, salt and sugar. Add the butter and shortening and mix thoroughly. Add enough water to create dough. Divide the dough into two portions; make sure one is bigger than the other. Get the larger dough, roll out each disk of...

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Dinuguan Recipe (Pork Blood Stew)
Jan28

Dinuguan Recipe (Pork Blood Stew)

Dinuguan needs no explanation or justification on why it tastes so good despite what it looks like. People judge this food even before tasting it but if you love Filipino dishes, this one is a must-try! Dinuguan is a Filipino savory stew/blood pudding stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout), sometimes called chocolate meat because it is simmered in a rich, spicy dark gravy of pig blood that has a thick chocolate-like color and consistency with garlic, long green pepper and vinegar. Not everyone eats dinuguan; there are some religious groups that do not eat animal blood like the Iglesia Ni Cristo. The name “dinuguan” came from the Filipino word “dugo”, which means blood. Similarly, in Ilocano, “dinardaraan” is derived from the word “dara”, which also means blood. However, dinuguan has more liquid while dinardaraan is drier. Dinuguan can also be served without using any offal; you can replace it with chicken or your preferred cuts of meat. In some parts of the Philippines, they even say that chicken dinuguan is more delicious than pork dinuguan. Well, for me, I love the dinuguan that uses offal; I think it is more traditional and I find it surprising with every bite of meat, wondering what part I am eating. Try to cook it on your own using this simple home recipe:     People to feed: Family 4-5 Preparation Time: 10 mins Cooking Time: 50 mins   Ingredients Pork loin : 500 grams, cut into cubes Brown sugar : 1 1/2 tablespoon Garlic : 1 tablespoon, minced Cooking oil : 1 tablespoon Onion : 1 medium sized, chopped finely Pork blood : 10 oz Long green pepper : 2 pieces Water : 1 cup Vinegar : 1 cup Black ground pepper   Cooking Procedure: Sauté the garlic and onion in a pan Add the pork belly, salt, black ground pepper and stir fry for about 10 minutes under medium heat (You can add a beef/pork cube to make it tastier). Add a cup or two of water. Simmer until the water is almost gone to tenderize the meat Add the pork blood and mix well. Let this simmer for 10 minutes while stirring occasionally. Add the vinegar and simmer for 15 minutes without stirring. Put the brown sugar followed by the long green pepper and simmer for 2 minutes or until the sauce gets thick. Transfer to a serving plate, serve hot.     Dinuguan is usually served with white rice or a Philippine rice cake called Puto Recipe (Steamed Rice Cake). Enjoy your meal and share us your eating experience! Happy eating!...

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Sushi Recipe
Jan15

Sushi Recipe

Sushi is one of Japan’s staple dishes. People say that you have never really tried Japanese food unless you have had sushi. However, this is not a dish for everyone because sushi is prepared raw. But don’t be discouraged because there are several other things you can add to your sushi to make it more delicious and less off-putting. Some of the complementary foods include cucumber slices, mangoes, crab sticks and many more.     Yield: 8 pieces sushi rolls Preparation Time: 45 mins   Ingredients Japanese sushi rice : 1 1/2 cup Rice vinegar :  3 tablespoon Sugar : 3 tablespoon Salt : 1 teaspoon Water : 2 cups Cucumber (0r mango, pickled ginger) : 1/2 piece, peeled, cut into small strips Fresh Salmon (0r crabmeat) : 8 ounces, cut into long strips Nori seaweed : 2 sheets Avocado Wasabi Soy sauce   Procedure The most important step that many people skip over is to rinse the rice. Add 1 1/2 cups rice to 2 cups water. Rinse the rice with cold water, repeat the process twice until the water is clear. The reason we want to rinse the rice is because the end product will have a better texture and taste. Once your rice is rinsed, you can put it in the rice cooker with water and let it cook. In a small sauce pan add 3 tablesp0on of rice wine vinegar, 1 tablespoon of sugar and 1 teaspoon of salt. Then heat the ingredients up until everything is melted in with the rice wine vinegar. Make sure to heat the sauce pan just enough for the ingredients to mix together, do not allow the mixture to boil. Place 1 sheet of  nori seaweed on a bamboo sushi mat. Using your hands, spread a thin layer of rice on the sheet of nori. Arrange cucumber, avocado and salmon to the rice. Place them about 1 inch away from the bottom edge of the sheet. Wet the top edge of the seaweed. Lift the end of the mat, and gently roll it over the ingredients.  Roll it forward to make a complete roll. Cut each roll into 4 to 6 slices using a wet, sharp knife. Repeat this process with the remaining ingredients Your sushi is ready. Serve them with wasabi and soy sauce....

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