Guinataang Pitik, Slipper Lobsters

Guinataang Pitik, Slipper Lobsters in Coconut Milk is one special dish that I am sharing today. Pitik-pitik as we call them the poor cousin of lobster. When in season they, like the crabs usually come out on water surface during the night. I know this for the fact that I used to worked offshore on the oil and gas industry, we build those offshore oil and gas rig structures like our Malampaya Structure in Palawan. Slipper lobsters for some reason would come up floating on the water during the night. The sea is literally full of pitik and all we had to do is scoop them out with a basket net, any of my seamen brothers out there would attest to this especially those who have been to the Arabian Gulf. All we have to do was cook them under the heat of a large mercury bulb. But today I thought they are also good cooked guinataan style. Guinataang Pitik cooking method is basically the same with my Guinataang Alimasag, here is the recipe.

Ingredients:

1 kilo slipper lobster
2 cans (400ml) coconut milk
1 bundle string beans, cut into 2” lengths
2 cups pumpkin, cut into wedges
2 medium size eggplant, cut crosswise
1/2 head garlic, crushed
1 small size onion, chopped
1 thumb size ginger, cut into strips
1 lemongrass, crushed tied into knot
2-3 red/green chili, chopped
1 bundle spring onion, cut into 2” lengths
cooking oil
salt



Cooking procedure:

Wash slipper lobsters and drain. Steam slipper lobster for 10 to 15 minutes, cut in half and set aside. In a large pot sauté garlic, ginger and onion. Add 1 can of coconut milk, 1 cup of water and lemongrass bring it to a boil and simmer for 10 to 15 minutes stirring occasionally or until the liquid is reduced to about half. Add in lobster and simmer for 2 to 3 minutes. Add in the string beans and cook for 2 to 3 minutes. Add in the remaining 1 can of coconut milk, pumpkin, eggplant and chili, continue to cook for 3 to 5 minutes. Season with salt to taste. Add spring onion and cook for another minute. Serve with a lot of rice.


See other guinataang fish and other seafood recipe.
Guinataang Alimasag
Guinataang Halaan
Guinataang Hipon
Guinataang Hipon Tabang
Guinataang Kuhol
Guinataang Langka na may Alimasag
Guinataang Pugita, Baby Octopus in Coconut Milk
Guinataang Pusit
Guinataang Asuhos
Guinataang Galungong with Pechay
Guinataang Tilapia at Pechay

Halabos na Alimasag

Halabos na Alimasag is a special dish to most Pinoys including in our home for the reason that crabs are more expensive than the other seafoods. Halabos is a method cooking or steaming shelled seafoods with its own juices. It is usually seasoned with just salt and garlic with 7up or sprite as an option. I have about a kilo each of blue crabs and green grabs I just purchased from the local seafood cooperative market which I cooked halabos style. Just looking the vibrant atomic red color of steamed crabs indicates a fiesta meal to enjoy. Crabs are best eaten with bare hands. Halabos na alimasag is serve with vinegar garlic dip spiced with hot chili peppers. Here is the recipe of my simple Halabos na Alimasag. Watch out your cholesterol level.

Ingredients:



1 kilo blue or green crabs
1/2 garlic crushed
1/2 cup 7up or Sprite
salt to taste



Cooking procedure:

Remove the belly flap of each crab and was thoroughly, drain and keep aside. In a large pot pour the 7up or Sprite, add in the garlic and the crabs. Season with a dash with a pinch of salt. Cover pot and bring to a boil and simmer for 10 to 15 minutes. Turn off heat and keep pot covered a let the remaining heat and steam cook the crabs for about 10 minutes. Serve with vinegar, garlic and chili dip.

See other halabos and crab recipe:
Halabos na Hipon
Chili Crab
Guinataang Alimasag
Guinataang Langka na may Alimasag
Rellenong Alimasag
Sinigang na Sugpo at Alimasag

Sinigang na Sugpo at Alimasag

Sinigang na Sugpo at Alimasag is one special seafood dish that I have been planning to do for quite some time now. Till now I have not tried cooking crab sinigang style, today I have finally cook prawn and crab sinigang combination. I have to visit several Pinoy stores for the vegetable ingredients. I have found okra and kangkong however there are no radish. As a subtitude for the radish I used the small round with red skin radish which are always available in most supermarket here. Eggplant was also available at my local supermarket but they are pricey. My Siningang na Sugpo at Alimasag came out great thanks for the fresh ingredients. The sea food I used was bought from the seafood cooperative market. Here is the recipe of my Sinigang na Sugpo at Alimasag.

Ingredients:

1/4 kilo large size prawns
1/2 kilo green or blue crabs, cut in half
1 bunch radish, sliced
1 bunch kangkong, trimmed
2 small size eggplant, sliced crosswise
6-8 pieces okra, sliced crosswise
1 large size tomato, cut into wedges
1 medium size onion, cut into wedges
1 small packet sampalok sinigang mix
2-3 pieces green chili
1 small bundle spring onion, cut into 2” length
salt to taste



Cooking procedure:

In a large pot boil 4 to 5 cups of water, add in the tomato and onion and simmer for 2 to 3 minutes. Add in the eggplant, radish and okra simmer for 2 to 3 minutes. Add in the crab and prawns and continue to simmer for 2 to 3 minutes. Add in the sampalok mix sinigang in half a tbsp. at a time until preferred sourness is achieved, season with salt to taste. Add in the kangkong, green chili, spring onion and cook for another 2 to 3 minutes. Serve hot.


See other related seafood soup recipe:

Pinoy Mixed Seafood Soup
Tinowang Buntot ng Malasugi
Tinowang Tanguige
Tinowang Isda
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Bangus sa Santol
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Bangus sa Bayabas

Ginisang Kalabasa at Talong

Ginisang Kalabasa at Talong. I would like to share another favorite vegetable soup dish, it is similarly cooked with ginisang mungo. This soup vegetable dish is made up of sautéed squash, eggplant and ampalaya. I was not able to find any ampalya at the time of my cooking but then if you love ampalaya then you can either use ampalaya fruit or leaves. The dish is also cooked with pork and shrimps. Tinapa flakes may also be used similar to the usual ginisang mungo. Here is the simple resipe of ginisang kalabas at talong.

Ingredients

3 cups sliced squash
3 medium size eggplant, cut into strips
1 medium size ampalaya, cut into strips
1 cup diced cooked pork
1/2 cup small size cooked shrimp
3 cloves garlic chopped
1 small size onion, chopped
1 small size tomato chopped
1/4 cup fish sauce
salt to taste
cooking oil

Cooking procedure

In a sauce pan sauté garlic, onion and tomato and stir in the pork and shrimp. Add in fish sauce and stir cook for 2 to 3 minutes. Add in 3 to 4 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the squash and simmer for 20 to 25 minutes or until the squash start to disintegrate. Add in the eggplant and ampalaya and continue to simmer for 3 to 5 minutes or until vegetables are cooked. Correct saltines if required and serve hot.


See other related vegetable dish:
Ginulay na Mais, Gulay na Mais
Ginisang Repolyo
Ginisang Ampalaya
Ginisang Labanos
Ginisang Munggo
Ginisang Pechay
Ginisang Sayote
Ginisang Sitaw
Ginisang Togue

Spicy Chili con Carne

Spicy Chili con Carne is a popular spicy ground beef dish. My version is on the very hot side but if you cannot take the extra heat just reduce the chili ingredients to your preference. To allow the flavors to infuse together the dish is best serve the day after. But if you cannot wait that long just let the dish to cool down until the sauce thickens a bit. Chili con carne is popular garnish for hot dog sandwich serve with a lot of cheese and pickled relish. However to us Pinoys this is one yummy vian (ulam), serve with a lot of rice. Enjoy.

Ingredients:

1/2 kilo ground beef
1 small can (300g) cooked red kidney beans, drained
1 medium size red bell pepper, diced
1/2 head garlic, chopped
1 large size onion, chopped
2 large size tomato, chopped
2 tbsp. tomato paste
2-3 red/green chili chopped
2 tbsp. dried parsley flakes
1/2 tsp. dried oregano flakes
1-2 tbsp. dried chili flakes
1/2-1 tsp. cayenne/chili powder
1 tsp. paprika
1/2 tsp. Worcestershire sauce
2-3 pieces bay leaf
2 tbsp. chocolate powder (Milo or Ovaltin)
salt and pepper
cooking oil



Cooking procedure:

In a large sauce pan sauté garlic and onion until fragrant. Add in tomato, chili flakes, parsley flakes, oregano flakes and stir cook for 1 to 2 minutes. Add in the ground beef and stir cook for 3 to 5 minutes. Add in the tomato paste, Worcestershire sauce, bay leaf, chili powder, paprika and stir cook for another 2 to 3 minutes. Add 1 1/2 to 2 cups of water bring to a boil and simmer for 25 to 30 minutes or until most of the liquid has evaporated. Season with salt and pepper to taste. Add in the red kidney beans, chopped chili and continue to cook for 5 to 8 minutes. Add in the bell pepper and chocolate powder, cook for another 1 to 2 minutes. Let cool down for a few minutes to allow the sauce to thicken. Serve.

See other giniling recipe:
Giniling
Tortang Carne
Bagis, Lemon Marinated Ground Beef Stirfry

Beef Meatballs Kaldereta

Beef Meatballs Kaldereta is another innovative dish that I want to share. It is made up of regular beef meatballs cooked Pinoy kaldereta style with button mushrooms, baby potatoes, egg and flavoured with Spanish chorizo and liver spread. This is fairly easy recipe and it’s a good alternative way of cooking meatballs that are usually available in most supermarkets. For my version I used some special kaldereta ingredients, however should you prefer you kalderata version or some of the ingredients are not available then go ahead use your own cooking method of kaldereta all that is needed is substitute the regular meat with meatballs. Here is the recipe of my Beef Meatballs Kaldereta, enjoy.



Ingredients:

1/2 kilo regular beef meatballs
6 small size egg, hard boiled
6 medium side baby potato, peeled
1 large size carrot, cut crosswise into 6 parts, peeled
200 grams large size button mushroom
1/2 cup pitted green olives
3-4 small size Spanish chorizo, cut diagonally
4 to 6 small size sweet pickled jerkins, cut diagonally
4 to 6 small size sweet pickled jerkins, finely diced
1/2 cup syrup from the sweet pickled jerkins
2 small can liver spread
1/2 head garlic, chopped
2 large size onion, chopped
1 tsp. dried parsley flakes
1 large size bell pepper, dice into large square
1 tsp. peppercorns
1 cup tomato sauce
1 tsp. Worcestershire sauce
2 tbsp. soy sauce
1/2 cup grated cheddar cheese
2-3 pieces bay leaf
2-3 pieces green/red chilli, sliced
salt to taste
cooking oil



Cooking procedure:

In a frying pan fry the beef meatballs on all side until seared, keep aside. In a large sauce pan sutee garlic and onion add in the Spanish chorizo and stir cook for 2 to 3 minutes. Add in the potatoes, carrot, tomato sauce, soy sauce, peppercorns, bay leaf, and dried parsley stir cook for 1 to 2 minutes. Add in 2 to 2 1/2 cups of water bring to a boil and simmer for 5 to 8 minutes. Add in the meatballs, liver spread, diced pickled jerkins, pickled jerkins syrup, Worcestershire sauce, chili and continue to simmer for 8 to 10 minutes. Add in the boiled eggs, button mushrooms, olives, cut jerkins and continue to simmer for another 5 to 8 minutes or until the liquid has reduce to a thick consistency. Correct saltiness if required. Add in the cheese and bell pepper and cook for another 2 to 3 minutes or until the cheese has melted. Serve.


See other kaldereta recipe:
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing

Pork Ampalaya with Black Beans

Pork Ampalaya with Black Beans, in the tradition of beef ampalaya I would like to share a version using pork. The dish is made up of strips of pork belly instead of beef, the pork is first pre-boiled then sautéed with black beans or tausi and soy sauce before adding the ampalaya and quickly simmered with oyster sauce. The dish really turned out great probably because of the use of pork belly instead of lean pork, I would suggest using pork loin if a leaner dish is preferred. I have no hesitation recommending the dish to every one especially to those who love ampalaya. Here is the recipe of my Pork Ampalaya with Black Beans.

Ingredients:

1/4 kilo pork belly, cut into thick strips, boiled
1 big size ampalaya, de-seeded, cut into strips
2-3 clove garlic, chopped
1 small size onion, chopped
1 small can fermented black beans, tausi
1/4 cup oyster sauce
1/4 cup soy sauce
1/4 cup cornstarch
cooking oil
salt to taste



Procedure:

In a wok sauté garlic and onion until fragrant add in the pork and stir cook for 1 to 2 minutes. Add in the soy sauce and the black bean juices, reserve the black beans and stir cook for another 1 to 2 minutes. Add in 1 cup of water and bring to a boil and simmer for 2 to 3 minutes. Now add in the ampalaya and cook for 3 to 5 minutes or until the vegetables are just cooked. Add in the reserved black beans and oyster sauce, cook for 1 to 2 minutes, correct saltiness if required. Thicken sauce with cornstarch diluted with 1/4 cup of water cook for another half a minute or until sauce thickens. Served hot.


See other related stirfry recipe:
Chicken Stirfry with Hoisin Sauce
Home Cooked Pigar Pigar
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce
Chicken Stirfry with Black Fungus in Black Bean Sauce
Squid and Broccoli in Oyster Sauce
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry

Sinanglay na Barramundi

Sinanglay na Barramundi, barramundi fillet wrapped with bok choy and cooked with coconut milk. barramundi or Asian sea bass is one of the more popular fish in Australia. On most Australian supermarkets and fish shops they are usually sold cleaned filleted without or with skin on. I love seafood and I have been thinking what is the best Pinoy method of cooking the fish.

Watch the Barramundi Episode of Iron Chef America

A lot of barramundi fish dishes are in my mind but but most of them I don’t have the proper material or the right ingredients. Well I guess I have to do with the available ingredients locally. For my Sinanglay na Barramundi I used skinned barramundi fillet and Chinese bok choy which is also very abundant here. It might have been better also if I have bought barramundi fillet with skin on. To make the dish I used a lot of chopped tomato, onion, ginger, some red and green chili and mixed with sampalok sinigang mix and fish sauce. The salsa is then rolled into the fish fillet then wrapped with the bok choy then stewed with coconut milk. Here is the recipe.



Ingredient:

1/4 kilo (2 pieces) barramundi fillet, each fillet cut in half
1 large bunch Chinese bok choy, trimmed
1 400 grams canned coconut milk
1 large tomato diced,
1 medium size onion, diced
1-2 stalks spring onion chopped
1 thumb size ginger, finely chopped
1-2 pieces green/red chili chopped
2 tbsp. sampalok sinigang mix
1/4 cup fish sauce
salt to taste



Cooking procedure:

In a bowl mix the onion, tomato, chili, spring onion, ginger and mix in the fish sauce and sinigang sampalok mix and divide into four parts. Lay a piece bok chop then the barramundi fillet in a large platter, this is required to catch the salsa juice, then place 1 part of the prepared mixture over the fish fillet and roll the fish over the mixture, add more of the smaller bok choy then wrap the rolled fish with the bok choy you, may use more bok choy to fully wrap the rolled fish. Now carefully lay the wrapped fish on a stewing pan. Repeat process on the rest of the ingredients. Pour half of the coconut milk over the wrapped fish on the pan and add about 1/2 cup of water. Pour also all the trapped mixture juices during wrapping on to the pan. Bring to a boil and simmer at moderate heat for 15 to 20 minutes until most of the liquid has evaporated. Correct saltines if required. Pour the other half of the coconut milk and simmer for another 5 to 10 minutes or until the sauce is reduced to creamy consistency. Serve with rice and fish sauce with hot chilli.


See Other Guinataang Isda Recipe:
Sinanglay na Tilapia
Kinunot na Pagi
Guinataang Galungong with Pechay
Guinataang Tilapia at Pechay
Paksiw sa Gata, Guinataang Tulingan

Tokwa't Baboy Adobo with Oyster Sauce

Tokwa at Baboy Adobo with Oyster Sauce is another delicious version of adobo I want to share. A lot of Pinoys love tokwa but the variety of cooking it is limited of few popular dishes. Tokwa is most often used as substitute for meat in vegetarian dishes. Open times when I cook tokwa I try to innovate other cooking methods or incorporate it with other popular Pinoy dish. My version of tokwat baboy adobo is one example, this may not be new but I tweaked the dish with the addition of oyster sauce which blend well with adobo and firm tofu. Here is the recipe of my Tokwa at Baboy Adobo with Oyster Sauce.

Ingredients:

1kilo pork belly, cut into large cubes
2 big blocks firm tofu, cut into large cube, fried
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup oyster sauce
1 tbsp. sugar
salt to taste



Cooking procedure:

In a large sauce pan place the pork vinegar, soy sauce, peppercorns, bay leaf and add 1 1/2 to 2 cups of water bring to a boil and simmer for 15 to 20 minutes. Add more water as necessary. Add in sugar continue to simmer until the liquid is reduced to half. Add in the oyster sauce and correct saltines if required. Then add the fried tofu on top, continue to simmer at low heat until most of the liquid has evaporated and has turn into an oily sauce. Serve.


See other related adobo recipes:
Special Adobo
Batangas Adobong Dilaw
Batangas Adobo
Adobo sa Asin, Adobong Baboy sa Asin
Adobong Baka, Beef Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Kambing
Lamb Adobo
Humba, Adobong Bisaya
Pork Adobo with Pineapple
Adobong Sitaw at Baboy

Ginisang Mushroom and Spinach

Mushroom and Spinach simply sautéed with pork and shrimp Pinoy style is the dish I cooked out of frustration for the limited availability of vegetables in this part of the globe. Sure there are a lot of vegetables here but the variety is limited to the like of broccoli, pumpkins, artichoke, ect. Most of the vegetables are usually the type we used in our chopsuey. Once in a while eggplant, string beans and ampalaya are available but they come extremely overpriced compared to the other vegetables. I was craving for some leafy Pinoy vegetable dish and have to make do on what vegetable that are in abundant here, my choice was spinach and mushrooms. There is nothing complicated on this recipe. The vegetables are just sautéed with all the usual Pinoy ginisa way. Here is the recipe of my Ginisang Mushroom and Spinach recipe.

Ingredients:

150 grams oyster mushroom, cut to pieces
2 bunch spinach, cut crosswise
1 cup pork, boiled cut into thin strips
1 cup small size shrimp, shelled
2-3 cloves garlic, chopped
1 small size onion, chopped
1 small size tomato
2 tbsp. fish sauce
salt to taste
cooking oil



Cooking procedure:

In a wok or skillet sauté garlic, onion and tomato, add in pork and shrimp and stir cook for 1 to 2 minutes. Add in fish sauce and continue to stir cook for another minute. Add in 3/4 to 1 cup of water, bring to a boil and let simmer for 1 to 2 minutes. Add in the mushroom and continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the spinach and cook for a minute or until the spinach are just cooked.


See other related vegetable dish:
Ginulay na Mais, Gulay na Mais
Ginisang Repolyo
Amplaya with Egg
Bicol Express
Chopsuey
Guinataang Langka
Guinataang Puso na Saging
Ginisang Ampalaya
Ginisang Labanos
Ginisang Munggo
Ginisang Pechay
Ginisang Sayote
Ginisang Sitaw
Ginisang Togue
Laing
Pinakbet
Tortang Talong