Sisig

 

Ingredients

• 1  kilo Pork head
• 1  cup grilled liver (diced)
• 2 small onions (minced)
• 2 pieces red pepper (minced)
• 1 head garlic (minced)
• 6 pieces hot chili pepper (minced)
• 2 tablespoons oil
• 1 cup vinegar
• 1  tablespoons liquid seasoning
• 1 teaspoon black pepper
• 1 teaspoon brown sugar
• 1 cup beef stock

Instructions

1.   Grill pork head for to remove hair.

FISH ESCABECHE

Ingredients

1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)

METHOD

 

1. Season fish with salt inside and out. Set aside.

2. Mix vinegar, water, sugar, and a pinch of salt. Set aside.

3. In a large skillet, heat oil. Fry bean curd until golden brown. Set aside.

4. Fry the fish 5 minutes each side or until just cooked through. Set aside.

5. In the same skillet, saute garlic until light brown. Then add the onion, and saute until transparent.

6. Add ginger and vinegar mixture. When the mixture boils, add in flour to thicken. Simmer for 5 minutes.

7. Add fried fish, bean curd, bell pepper, and carrot slices. Simmer for another
5 minutes. Serve hot.

Beef with Asparagus

Ingredients: 3/4 cup beef sirloin, pounded with the back of a knife and cut into strips 3 tbsp Mama Sita's Oyster Sauce 1 tbsp garlic, crushed 1/4 tsp ginger, minced 2 cups asparagus, cut into 1/2" from bottom 2 1/2 tsp cornstarch, dissolved in: 1/4 cup water 2 tbsp cooking oil

Directions:

Inihaw na Bangus Recipe

Ingredients
4 big bangus, clean and scaled
2 big onions, diced
4 big tomatoes, diced
pinch of salt and pepper
1 tbsp. rock salt
2 tbsps. calamansi juice
oil
aluminum foil or banana leaves

SAUCE
1/2 cup soy sauce
2 tbsps. calamansi juice
2 pcs. hot chili pepper, minced

Procedure

1. In a bowl, mix onion, tomatoes, calamansi juice and black pepper.
2. Stuff bangus with the mixture and sprinkle with salt.
3. Grease aluminum foil or banana leaves with oil and wrap bangus individually.
4. Grill or bake until well cooked.
5. Serve with sauce.

Kinilaw na Tuna

Ingredients
1 kilo fresh tuna, cut into cubes
1 cup vinegar
1/2 cup calamansi juice
1 big onion, minced
2 tbsps. ginger, minced
3 pcs chili pepper, minced
pinch of salt and pepper

Procedure

1. Wash the tuna and drain well.
2. In a bowl, mix all the ingredients.
3. Transfer into a serving container and serve.

Adobong Manok sa Gata (Chicken Adobo with Coconut Milk) Recipe

Ingredients:
1 ½ lbs free-range chicken, cut in 8 portions
2 stalk lemongrass, pounded
2 tbsp oil
2 tbsp ginger root, julienned
1 pc medium red onion, sliced
3 cloves garlic, minced
¼ cup white vinegar
salt
freshly ground black pepper

800 ml thick coconut cream
chili (of your choice)
500 gms green papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces

Procedures:
1. In a large pot, sauté ginger, garlic, and lemon grass in oil.
2. Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper.

SINAMPALUKANG KAMBING

Sinampalukang Kambing Ingredients:

 
1 1/2 kilos goat’s legs, head and some meat
1/2 kilo sampalok (tamarind) fruit
4 medium onions, quartered
salt, pepper, and MSG to taste
1 cup sampalok flowers and/or leaves
1/2 cup chopped celery

Sinampalukang Kambing Procedures:

Papaitan Recipe

Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped

DINAKDAKAN

Dinakdakan Ingredients:

1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
salt
pepper
garlic
2 onions, chopped
1/4 cup calamansi juice
mayonnaise or
pig brain, boiled then mashed

Dinakdakan Procedures:

 

PAKSIW NA BANGUS (MILK FISH STEWED IN VINEGAR)

Ingredients:

3 medium    bangus/milk fish (cleaned, scaled and halved)
4 pcs            long green peppers
2 small         ampalaya, quartered
2 cups          vinegar
2 small         eggplants, quartered
1 tsp            garlic

1 small        ginger, crushed

salt to taste

1tsp           cooking oil

PROCEDURE

• Clean the Bangus and cut into three serving pieces.
• Arrange vegetables at the bottom of casserole.
• Add bangus, garlic, ginger and long green peppers. Pour in vinegar.
• Let boil. Lower heat.
• Add salt and oil.
• Let simmer until fish is cooked and serve.

SEAFOOD KARE-KARE

INGREDIENTS:

1 pack kare-kare mix 57g

200 grams sitaw, cut into 1/2 lengths

200 grams talong, sliced

1/2 kilo fish fillet, cubed

1/4 kilo mussels, cleaned

1/2 kilo prawns, cleaned

1/4 kilo oysters, shucked

SHRIMP CURRY FILIPINO STYLE

INGREDIENTS

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin

Lumpiang Shanghai Recipe

Lumpiang Shanghai Ingredients:

1/2 cup finely chopped chinese ham
1/4 cup finely chpped chicken meat
1/4 cup finely diced carrot
1/4 cup finely diced singkamas
2 tbsps. finely diced onion
1 egg white
1/4 tsp. salt
1/4 tsp. white pepper
Wonton wrappers
2 cups cooking oil for deep frying

Lumpiang Shanghai Procedures:

• Combine all ingredients except the wrappers and the oil in a bowl. Mix well.

• Spoon mixture onto wonton wrappers. Roll and seal. Deep fry.

FISH FILLET LUMPIA

The usual fish lumpia is leftover fish flaked, sauteed then wrapped in lumpia wrappers. This version is new, the fish fillet sticks are first cooked with lemon and tanglad then wrapped and fried.

Fish Fillet Lumpia Ingredients:

1/2 kilo fish fillet, cut into sticks
1 tsp. minced garlic
Salt and pepper
1 tsp. crushed ginger
Liquid seasoning
Rind of 1 lemon
2 pieces tanglad leaves
Lumpia wrappers
Oil for frying

Estofadong Tulya (Clams with Burnt- Sugar Sauce) Recipe

The nutritious clams on this dish provide you with more calcium, the taste of apple cider vinegar perk-up the flavor of the food; a truly pinoy recipe that is perfectly healthy and great for vegetarians.

Ingredients:
Clam meat – 3 cups
Apple cider vinegar – ½ cup
Freshly ground pepper – 1 tsp
Bay leaf – 1 pc
Cooking oil – ¼ cup
Crushed garlic – 1 Tbps
Onion – 1 pc

Fish Sinigang Recipe

 
Ingredients:

Milkfish, Tangigue or any white meat fish – 300 grams
Green peppers – 8 pcs
Onion – 1 pc
Cabbage – 1 small head
Tomatoes – 10 pcs

Ginataang Alimasag Recipe

Ingredients:

4 lbs crabs
8 cups coconut milk
1/8 cup cooking oil
4 large cloves garlic, crushed
3 tbs ginger, julienned
3 tbs white onions, minced
3 pcs jalapeno pepper
2 tbs rock salt
spinach leaves (optional)