Seafood and Vegetables Recipe

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes

Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Pakbet Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.
  
  

  Ginataang Kalabasa Recipe

  (Squash Cooked in Coconut Milk)

  
  
  
  Estimated cooking & preparation time: 1 hour
  
  

  Ginataang Kalabasa Ingredients:

• 1 kilo squash, cut into cubes (1"x1")
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
• Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

• This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.
  
  

  Chopsuey Recipe

  
  
  
  Estimated cooking & preparation time: 45 minutes.
  
  

  Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Salt and pepper to taste.
• Serve hot with rice.

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  Adobong Kangkong (River Spinach) Recipe

  
  
  
  Estimated cooking time: 25 minutes
  
  

  Adobong Kangkong Ingredients:

• 1 big bowl of kangkong (river spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1/2 teaspoon of monosodium glutamate (MSG)
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
• Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
• Let simmer then add the vinegar. Do not stir for 5 minutes.
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
• Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

INIHAW NA BANGUS

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.

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Rellenong Bangus Cooking Instructions:

• Scale and remove the intestines of the bangus.
• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
• Marinate the head and skin in lemon juice, soy sauce and pepper.
• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
• Add a beaten egg to the sauté and mix well.
• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
• Fry in oil until golden brown.
• slice slightly diagonal (1 1/2 inch thick) and serve.

• SHIRMP 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
  1 tsp pepper (powdered)
  3 pcs eggplant sliced cut into 4pcs
  2 3 jalapeno , minced salt to taste

  PROCEDURES:

  Saute garlic until brown. Add onions, pepper strips, and garlic. Stir for 3 minutes. Pour in coconut cream then add shrimps and eggplant. Stir until it boils. Add curry powder, season with salt, vetsin, jalapeno, onion leeks and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water
  
  
  

  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.