Misua with Canned Salmon Soup

Misua with Canned Salmon Soup. Canned fish with misua is another Pinoy comfort food that is associated to the masses, especially during difficult times where majority of Pinoys are presently experiencing. Canned sardine or canned mackerel are the more common canned fish used for the reason that they are cheaper compared to a canned salmon. Canned fish sautéed in onion and garlic, cooked with a lot of water and with misua noodles as extender and the result is a delectable dish enough for the family. For my version of the dish I used the Saba Pink Salmon brand for my canned fish, cook in the same method except that I added chopped long green chilli or siling pangsigang this gives the familiar chili aroma of most pinoy soup dishes. As an option I also used malungay leaves which is of course available in ones backyard, now I have a nutritious dish out of the lowly sardine version. See the photo of the dish below.



Ingredients:

1 big can (425g) Saba canned pink salmon,
1 small packet misua noodles, about 120g
1/2 head garlic, chopped
1 medium size onion, chopped
1-3 green chili, chopped
1 bundle malungay leaves, removed from stem, (optional/if available)
salt
cooking oil

Cooking procedure:



Break salmon into small serving pieces, reserve liquid. In a big saucepan sauté garlic and onion until fragrant. Add in the salmon including the liquid and 3-4 cups of water, bring to a boil and simmer for a minute. Now add in misua noodles, chopped green chilli and malungay leaves if using, cook for another 2-3 minutes or until noodles are cooked. Season with salt to taste as required. Serve hot.



See related canned fish and sardine recipe:
Fried Tawilis Sardines in Hot and Spicy Sauce
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Sardinas at Pechay



See related misua soup dish:
Meat Balls with Patula Misua Soup
Patula Misua Soup
Batchoy Tagalog

Nilagang Saging na Saba, Boiled Plantain Bananas

Nilagang Saging na Saba, is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Banana-q, minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable. Cooking is very simple plantain bananas are boiled for with peel on.

Ingredients:

12 pcs. saba, plantain banana.

Cooking procedure:



Using a knife cut individual bananas out of its stem and trim. Place in a large pot and pour enough water to cover at least 1 inch above the bananas. Bring to a boil and simmer for 15 to 20 minutes. Remove from pot drain and let cool down. Serve warm or cold.


See other related plantain banana merienda:
Banana-que
Minatamis na Saging
Turon Fried Banana Roll
Minatamis na Saging
Saba Macapuno Halo Halo
Guinataang Halo-Halo

Inihaw na Tilapia, Grilled St. Peter Fish

Inihaw na Isda is another of my all time favourite, and suppose to be the favourite also of most Pinoys. Inihaw na tilapia Pinoy style, the fish is wrapped in banana leaf and grilled in charcoal fire. On this recipe I stuffed the fish with a mixture of chopped tomatoes, onions, ginger and green chili. Wrapping the fish with banana leaf will prevent the fish skin from burning, this is necessary since I have removed the scales of the fish. The banana leaf will also give the fish that special aroma which eliminates the unpleasant fishiness of the fish. The fish is also wrapped with aluminium foil to trap all those juices from the fish which produce steam to evenly cook the fish into a succulent grilled fish dish.

Ingredients:

1 kilo large size tilapia, St. Peter fish, 1/2 kilo a piece
2 medium size tomato, chopped
1 medium size onion, chopped
1 thumb size ginger, chopped
2-3 pcs. green chili, chopped
salt
banana leaf



Cooking procedure:

Remove gills and scale of tilapia, using a scissor cut pins and tail. Slit at the back of tilapia and remove innards leaving the stomach fats. Wash fish including cavities and drain. Rub skin and cavities with salt and set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato and generously season with salt. Stuff fish cavity with the mixture. Wrap fish with banana leaf then with aluminium foil. Grill over charcoal for 8 to 10 minutes on each side. When done unwrap and serve with dipping sauce mixture of soy sauce, kalamansi and siling labuyo.



See related inihaw na isda / grilled fish recipe.
Inihawna Alumahan
Inihaw na Bangus
Inihaw na Buntot ng Malasugi
Inihaw na Tulingan
Inihaw na Tuna

Caramel Kamote Fries Flavored with Cinnamon

Caramel Kamote Fries Flavored with Cinnamon is something I have been yearning to cook every time I see all those small bottles of cinnamon powder on the pantry. This is an alternative cooking method for kamote-que. Medium to large size sweet potatoes are cut into strips then deep fried before coating with the mixture of brown sugar and cinnamon powder. The more popular version is that, the kamote strips are deep fried and coated with caramelize brown sugar with out the cinnamon powder. This is also some kind of Pinoy street food but less popular compared to kamote-que, for the obvious reason that it requires additional cooking process. The cinnamon twist for this lowly caramelized fried sweet potato has been elevated into a step higher. Enjoy



Ingredients:

1 kilo big size kamote, sweet potato
1/2 cup brown sugar
1 tbsp. cinnamon powder
1/2 liter cooking oil

Cooking procedure:

Using a small knife remove skin of each sweet potato and cut into large strips. In a large wok at high flame, heat cooking oil. Deep fry in batches potato for 2-3 minutes or until color change to light brown. Remove from wok and place in a large bowl. Toss in brown sugar and the cinnamon until all the sweet potato sticks are evenly coated. Now return to the heated wok and continue to fry and stirring occasionally for 1-2 minutes or until sugar has melted and have infused to the sweet potato sticks. Remove sweet potato from wok and drain excess oil. Let cool down and serve.


See other related caramelize snacks recipe:
Kamote-que, Camote-que
Banana-que

Papaitan Soured with Kamias

Papaitan Soured with Kamias. An Ilocano reader send the following comment from my previous Papaitan/pinapaitan baka post that was cooked in Abu Dhabi, and I want to share it with you.

“Pinapaitan (papaitan) is an Ilocano recipe and Ilocanos use the juice from the small intestine we call pait or the juice from the large intestine, we call pinespes. Most Ilocanos prefer pure pait but some add pias (kamias) or salamague (sampalok) to give some twist. Use the siling pangsigang instead of (siling) labuyo, especially when it is not intended for pulutan.”

The reader was totally right on how papaitan should be cooked, that’s how papaitan is traditionally cooked in the countryside where goats and cows are fed with grass. I would also love to cook a papaitan using pinespes but it is not available and practical if you live in the metropolis, besides there is a doubt of what kind of foods those goats or cows being sold in the city are eating. I have to use bile for my papait but with kamias or ginger lily now in season, I am again posting a papaitan dish soured with kamias. Cooking is basically the same with my sinanglao recipe and previous papaitan recipes.



Ingredients:

1 kilo beef innards
1/2 cup diluted beef bile
1/4 kilo beef sirloin
1 head whole garlic
1 thumb size ginger, crushed
3 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1/2 kilo kamias, ginger lily, trimmed
2-3 siling labuyo, chopped
2-3 green chili, chopped
1/2 cup patis, fish sauce
salt
cooking oil

Cooking procedure:

Wash thoroughly beef innards and beef sirloin, Set aside beef sirloin. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Slice beef innards into small pieces set aside liver. Slice beef sirloin and set aside. Return beef innards to the deep pot, add fresh water bring to a boil and simmer for 1-2 hours at low to medium heat or until beef innards are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef innards including liver and beef sirloin stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Add in spring onion and green chilli cook for a minute. Serve hot.



See related papaitan recipes:
Papaitan Kambing / Pinapaitan Kambing
Papaitan Baka / Pinapaitan Baka
Sinanglao

Tanguige Bistek Tagalog

Tanguige Bistek Tagalog is another innovative cooking method of this premium fish. In the tradition of cooking beef slices marinated in soy sauce and kalamansi, called bistek Tagalog, beef is substituted with tanguige fish slices. This is not new in fact I already have recently posted a similar fish bistek dish using milkfish belly. Cooking method is basically the same except that the used marinade is discarded, for the reason that the used marinade becomes curdled with the fish juices and blood. Do not overfry the fish it should be just crisp and golden brown on the outside and succulent in the inside. The onion rings should also be stir fried separately and again not overdone to retain its crispiness and natural flavors. Here is the recipe.

Ingredients:

1 kilo tanguige, kingfish, sliced crosswise
3 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1 cup soy sauce
1/4 cup kalamasi juice
pepper
cooking oil

Cooking procedure:



Marinate sliced kingfish in a mixture of; half of the soy sauce, half of the kalamansi juice, garlic and pepper for 15 to 30 minutes in the refrigerator. Remove the fish from the marinade and discard the used marinade. In a frying pan heat generous amount of oil and fry the sliced kingfish in medium heat for 2-3 minutes each side or until golden brown, when done drain excess oil in paper towel, keep aside. Using the same wok discard excess oil and stir fry onions until translucent remove from frying pan and set aside. Pour 1 cup of water, the remaining soy sauce and kalamansi juice into the frying pan, bring to a boil. Simmer for 2-3 minutes or until sauce is reduced to half. Return the fried milkfish belly, add in the onions and simmer for a minute. Serve with a lot of rice.



See related fish bistek recipe:
Bangus Belly Bistek Tagalog



See related tanguige, kingfish recipe:
Adobong Tanguige, Adobong Isda
Escabecheng Tanguige
Kinilaw na Tanguige
Kinilaw na Tanguige na may Kamatis
Tanguige Steak
Tinowang Tanguige

Bringhe

Bringhe is referred to as the Pinoy adaptation of paella. It is also said that it originates in Pampanga. Bringhe is made up of glutinous rice with chicken cooked in coconut milk, flavored and tinted yellow with turmeric. It is usually serve on special occasions like Fiesta celebration and during Christmas season. For my version in addition with the above ingredients I also put in chorizo and frozen mixed vegetable. Traditionally bringhe is cooked in a talyasi/large skillet, lined and covered with banana leaves during the final cooking/steaming stage, so the rice does not stick to the skillet. The banana leaves in combination with the sweetness of the coconut gives that special and very Pinoy aroma of bringhe.



Ingredients:

1/2 kilo chicken, de-boned, cut in cubes
1/4 kilo pork, boiled, cut in cubes
1 pc. chorizo, sliced, reserved lard
2 cup malagkit, glutinous rice
2 cup regular rice
1 thumb size ginger, thinly cut into strips
1 large size red bell pepper, roasted, cut into strips
2 cup mixed vegetables
1 head garlic, chopped
1 medium size onion, chopped
1 tbsp. turmeric powder
1 cup pure coconut milk
1/2 cup patis, fish sauce
1/2 cup raisin
2 hardboiled eggs, quartered
2-3 pcs. bay leaf
banana leaf



Cooking procedure:

Wash glutinous and regular rice, soak for at least an hour, keep aside. In a large wok, heat chorizo lard and sauté garlic, ginger and onion. Add in chicken and pork stir cook for 2-3 minutes or until golden brown, add chorizo, turmeric powder, bay leaf and fish sauce, stir cook for another minute. Add in the drained glutinous and regular rice, stir cook for 2-3 minutes or until the sauce has infused to the rice. Add 3 cups of water and coconut milk, bring to a boil and simmer for 2-3 minutes stirring occasionally, add more water if required. Add in the roasted bell pepper, mixed vegetables and raisins, mix thoroughly. Now flatten the rice into a mound, cover with banana leaf then with the lid. Set the stove heat to the lowest possible setting and steam cook for 30 to 45 minutes. When done serve in a platter garnish with quartered egg.



See other related paella recipe:
Arroz Negra, Black Paella
Pinoy Arroz Paella
Seafood Rice Cooker Paella Valencianna

Crispy Fried Dilis

Crispy Fried dilis. Dilis or anchovy are abundant in Philippine waters. Fishermen dry their excess catch under the sun. Dried dilis or daing na dilis have longer shelf life thereby reaching more markets including overseas markets for OFW and other Pinoys abroad. The easiest and more common way of cooking daing na dilis is sangag or pan fried with or with out oil served with vinegar garlic dip. On this post I am offering an alternative cooking method of dried anchovy, crispy fried dilis. The dried dilis are first drenched with vinegar and for added spiciness with red hot sauce. Dredging the dilis with vinegar will facilitate or make it easier for the cornstarch to cling and coat the dried dilis. The use of cornstarch will make the fried dilis really crispy. Because the end product is already sour and spicy the need for a dip is not necessary. Here is the recipe, enjoy.

Ingredients:

2 cup dried dilis
2 tbsp. sugar
1/4 cup vinegar
1 tbsp hot sauce
1 cup corn starch
salt
cooking oil



Cooking procedure:

In a bowl mix cornstarch, sugar and salt to taste. In a separate bowl coat dilis in the mixture of vinegar and hot sauce. Now toss drenched dilis in the cornstarch, sugar and salt mixture. Deep fry in batches coated dilis over moderate heat until golden brown and crispy, Drain on paper towel. Serve.


See other dilis/anchovy recipe:
Crispy Fried Dilis, Deep Fried Fresh Anchovies
Kinilaw na Dilis
Paksiw na Asuhos



See other daing or dried fish recipe:
Daing na Bangus
Daing na Talakitok
Fried Dried Espada
Pritong Asuhos