Paksiw na Salay Salay sa Kamias

Paksiw na Salay Salay sa Kamias. Fish cooked with kamias is one of the favorite fish dish in our household. Whenever in season I would prefer my paksiw cooked with the fruit instead of the usual use of vinegar. Paksiw cooked with kamias is more subtle compared with vinegar soured paksiw. The fish is boiled with sliced kamias some pepper corns and slice onions. Slivers of ginger is added to remove the fishiness of the fish. Generous amount of chili is also added. Here is the recipe.



Ingredients:

1 kilo big size salay salay
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, sliced
1 tbsp. crushed black pepper
3-5 pcs. whole green or red chili
2 cups sliced kamias
1 stalk spring onions, cut into 2” length (optional)
cooking oil
salt



Cooking procedure:

Remove gills and innards by cutting the under belly of each fish. Wash fish thoroughly and drain. In a pot put garlic, onion, ginger and the sliced kamias at the bottom. Arrange the salay salay side by side, add 1/4 to 1/3 cup of water, the green/red chili, spring onions and crushed black pepper. Season with salt and drizzle with cooking oil. Cover and simmer in a medium heat for 5 to 8 minutes or until the fish are cooked. Serve with fish sauce with kalamansi dip.




See other Paksiw na Isda Recipes:
Paksiw na Dulong
Paksiw na Asuhos
Paksiw sa Gata, Guinataang Tulingan
Paksiw na Bangus

Instant Chicken Noodle Soup with Canned Salmon

Instant Chicken Noodle Soup with Canned Salmon. Here is an alternative to the canned salmon with misua soup that we usually enjoy when times are lean. Instead of using the usual misua noodles I used instant noodles. It was delish as expected, which I really enjoyed with my rice breakfast. I would suggest using extra garlic and a lot of green long chili to remove the fishiness of the canned salmon. Cooking is straight forward, the garlic and onion are first stir fried until fragrant then add the liquid from the canned salmon. Water was then added as fer the quantities suggested and cooked as per the instant noodles package. The salmon was added during the final stage of cooking to avoid the fish meat from disintegrating. Here is the recipe on how I cooked it.

Ingredients:

1 big can (425g) Saba canned pink salmon,
3-4 packet instant chicken noodles soup
1/2 head garlic, chopped
1 medium size onion, chopped
1-3 green chili, sliced
salt
cooking oil

Cooking procedure:



Break salmon into small serving pieces keep aside and reserve liquid. In a big saucepan sauté garlic and onion until fragrant. Add the reserved liquid from the canned salmon and 3 to 4 cups of water, bring to a boil and add the instant chicken noodles soup including the accompanying seasoning powder. Simmer for 2 to 3 minutes or as per package instruction. Add in the salmon, sliced green chilli, cook for another 1 to 2 minutes or until noodles are cooked. Correct saltines if required. Serve hot.

Guinataang Mungo, Mung Bean Soup with Coconut Cream

Guinataang Mungo, Mung Bean Soup with Coconut Cream. This recipe is basically ginisang mungo but made creamer by the addition of coconut cream. I used the canned coconut cream that is available in most supermarket. I do not have the usual leafy vegetables that are normally added to ginisang mungo (click here, here, here and here) so I use substitution. Instead of chili leaves I used spinach then added some extra long green chili. I would suggest to add extra chili for the added chili hotness that will complement with the coconut. Cooking method is the same with ginisang mungo except with the addition of the coconut cream during the final stage of cooking. Here is the recipe, enjoy.

Ingredients:

2 cups munggo (mung beans)
200 grams pork, sliced
200 grams shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
2 thumb size ginger, cut into strips
1 bundle spinach, coarsely chopped
1 400 grams canned coconut cream
3-5 pcs. long green chili
1/4 cup fish sauce
cooking oil
salt

Cooking procedure:



Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size sauce pan and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add pork stir cook for 3 to 5 minutes until pork start to render fats, add shrimp and stir cook for 2 to 3 minutes. Add in fish sauce and continue to cook for another 3 to 5 minutes. Add the stir cooked pork and shrimp to the simmering mung beans and simmer for 3 to 5 minutes. Season with salt if required. Add in the coconut cream and long green chili and continue to simmer for 3 to 5 minutes. Add in the spinach and simmer for another minute. Serve hot with a lot of rice.


See other related ginisang mungo recipe.

Ginisang Munggo with Talbos ng Sili
Ginisang Munggo
Ginisang Munggo with Sotanghon
Ginisang Red Mung Beans

Chicken Arroz Caldo with Bacon

Chicken Arroz Caldo with Bacon. I have made some tweaking on the popular Pinoy meryenda and one of my personal favorite comfort food, the chicken arroz caldo. First of I added some turmeric powder which make the rice soup dish really yellow, the addition of turmeric have added more zest to the arroz caldo. To complete the dish I also garnished it with crispy fried bacon bits in addition to the usual fried garlic toppings. And for the final touch drizzled with oil from frying the garlic and bacon. This one is a winner, great for breakfast and meryenda. Here’s the recipe of this innovative version of Chicken Arroz Caldo with Bacon, enjoy.



Ingredients:

1/2 kilo chicken, cut into serving pieces,
2 cups glutinous rice
1 cup regular rice
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into thin strips
1/4 cup fish sauce
1 tsp. turmeric powder
salt and pepper
cooking oil
sliced lemon

For garnishing:

1/2 head garlic chopped, crispy fried, reserve oil
1/2 cup diced bacon, crispy fried, reserve oil
1 small bundle kutsay, chives
or spring onion, chopped



Cooking procedure:

Wash chicken and drain, keep aside. Wash glutinous rice and regular rice, keep aside. In large sauce pan sauté garlic, ginger and onion add in the chicken and fish sauce, stir cook for 3 to 5 minutes or until color changes to golden brown. Add in rice and stir cook for another 3 to 5 minutes, until all the juices is absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 3 minutes. Serve with chopped kutsay, fried garlic and fried bacon garnish. Drizzle with some oil from frying the garlic and bacon and with lemon.


See other related lugaw recipe:
Arroz Caldo
Seafood Lugaw
Special Lugaw, Special Pinoy Congee

Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias. Sapsap is one of the more common fish in Metro Manila and they are usually cheap. When fresh I usually cooked it sinigang style and use kamias as the souring fruit when in season. The fish should be cleaned and wash thoroughly to rid off the distinct after taste and fishiness of the fish. I usually add some slivers of ginger to help rid of that fishiness. Sapsap cook quickly so they are added on top of the vegetables. They usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here how I cooked my Sinigang na Sapsap sa Kamias.

Ingredients:



1/2 kilo medium to large size sapsap
1/2 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
1 bundle kamote tops, trimed
1 small bundle spring onion cut into 2” length
2-3 pieces siling haba, green long chili
salt

Cooking procedure:



Remove gills and innards of the fish, wash thoroughly and drain, keep aside. In a pot bring to a boil 4 to 6 cups of water, add in ginger, onion, tomato and kamias simmer for 3-5 minutes. Add the vegetables, siling haba and on top the fish continue to simmer for 2 to 3 minutes. Season with salt to taste Add in leeks and cook for another 2 to 3 minutes or until fish are just cooked. Serve hot.


See other related fish soup recipe:

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

Sydney Chinatown Food Trip

One of the places where Pinoy go when in Sydney is the Market City at Sydney China Town. The mall is a place to find some bargain items and some good Chinese Food in fast food setting. The ground level of the mall are various stalls that are similar to the tiange in the Divisoria or Greenhils. Some even refer it as little Divisoria of Sydney. A wet market is also located in the ground floor if you are looking for fresh seafoods, vegetable and fruits it’s a worth a visit. The third floor of the mall is where the food court is located.

The Little Divisoria

The Fruits and Vegetables Market

The place is always busy catering to mostly tourist including local and of course Pinoys who are looking for good food. There are several food stalls that cater to different cuisine but mostly Chinese, Thai and Malay. One on my favorite stall is the Happy Chef Seafood Noodles. Their menu includes soup where you can choice what type of noodles that go whit it. They serve all kinds of noodle soup from a simple wonton soup to the creamy spicy laksa. The servings are generous the price starts at AU$7.50. So par I have tried their Seafood Noodle Soup, Spicy Tendon and Tripe Noodle Soup and Pork Tripe Noodle Soup and they were all delish, the following pictures will speak to themselves.

The Food Court at the Third Floor

Seafood Noodle Soup

Spicy Tendon and Tripe Noodle Soup

Pork Tripe Noodle Soup

The Sydney Chinatown

Pinoy Fried Pork Chop

Pinoy Fried Pork Chop. This is the simplest Pinoy version of fried pork I ever know, fresh pork are just rub with salt nothing else and fried to perfection the Pinoy way. I would highly recommend it if you have access to really fresh pork or pork chop, and do not over fry, most Pinoy would tend to overcook their meat, we do not want our fried pork chop as stiff as a cardboard. Pork fried just the right doneness will keep the pork tender and retain the flavors.



The fried pork is served with chopped tomatoes and some chopped onions. For some added kicks chop chili may be added to the tomato and onion salsa. You may wish to add some salt only on the tomato and onion dip but that is not necessary since the meat is already seasoned with salt. There is actually no need for a recipe for this dish but for the benefit of those who are learning how to cook here’s how I cooked it.

Ingredients.



1/2 kilo pork chop, about 2 to 3 pieces.
2-3 medium size tomato, coarsely chopped
1 small size onion, chopped
1-2 chili chopped, optional
salt
cooking oil

Cooking procedure:



Dash the pork chop with salt to taste, let stand for 5 to 10 minutes. In the meantime mix the chopped tomatoes and onion in a big bowl, mix the chopped chili if using. Season with salt to taste. Chill in the refrigerator until ready to serve. Heat generous amount of cooking oil in a deep frying pan, when the oil start to smoke fry the pork chop in batches for 2 to 3 minutes (or it start to sear) at each side in batches. Remove from the frying pan and drain excess oil in kitchen towels. Slice the fried pork chop and arrange in a serving platter with the chopped tomatoes and onions.


See other related pork chop recipe:

Pork Chop with Mushroom Sauce
Pineapple Glazed Pork Chop with Ginger Sauce
Breaded Pork Chop
Pritong Pork Chop / Fried Pork Chop
Inihaw na Baboy

Beef with Bok Choy in Oyster Sauce

Beef with Bok Choy in Oyster Sauce. Here is another quick and delicious beef stirfry dish that is recommended for busy people who almost have no time to cook but still want to enjoy good home cooked meal. Cooking will take more or less 10 minutes excluding marinating time of about 10 to 15 minutes. Cooking is almost similar to my previous beef strifry recipes. The beef is first marinated with soy sauce and cornstarch before strifrying. Beef cooked fast and they tend to get rubbery when overcook. Bok choy have thick stalks therefore the stalks have to be sliced thinner and will be added first before the leafy portion. With the addition of oyster sauce you cannot go wrong, just watch the amount of oyster sauce as they some brands are salty. Here is the recipe of my Beef with Bok Choy in Oyster Sauce.



Ingredients:

1/2 kilo beef, thinly sliced into strips
1 bunch baby bok choy, into serving pieces, stalk thinly sliced
1 medium size onion, chopped
2-3 cloves garlic, finely chopped
1 thumb size ginger, peeled, cut into thin strips
1 small bundle spring onion, cut diagonally
2 pieces red/green chili sliced
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup cornstarch
salt and pepper
cooking oil



Cooking procedure:

Marinate beef in soy sauce and cornstarch for 10 to 15 minutes. In a wok, heat generous amount of cooking oil and stir fry garlic and ginger for a minute or until fragrant. Add in onion and stir fry for another half a minute. Remove stirfried aromatics from the pan and keep aside. Using the same pan stirfry beef in batches for 3 to 5 minutes until color changes to brown and start to sizzle and seared. Add in the stirfried aromatics and the bok choy and stir cook for 1 to 2 minutes then add in the leafy part of bok choy and stir cook for another 1 to 2 minutes. Add in the oyster sauce, sliced chili and spring onion, stir cook for another minute. Correct saltines if require and season with pepper powder. Drizzle with a few drops of sesame oil. Serve hot.

Steamed Fish, Steamed Maya Maya

Steamed Fish, Steamed Maya Maya. The last time I steamed a fish I used a real steamer and the fish was pre-pouched before steaming to cut the steaming time and get rid of the fishiness of the fish, click here to see that post of steamed tilapia. That dish was more of a home version, it was prepared without all those garnishing. Today I would like to share another version I made, steaming was done using a wok. This method was in fact combined the pouching and steaming process into one. I have also tried to add some garnishing similar to steamed fish serve at Chinese restaurants. The cooking method is moderately easy. As I earlier mention I used a wok to cook the fish. The fish was pouched and steamed in a wok with some boiling water with ginger and spring onions. The fish has to be placed just above the water line to do the trick I used a steaming rack (which usually comes in your rice cooker box). The wok is then tightly covered with a big pan lid to steam. All the steaming water and steaming ingredients residue is to be discarded. For this recipe in addition to the soy sauce I also used dark Chinese rice vinegar for the sauce. Here is the recipe on how I steamed the fish.



Ingredients:

1 medium size maya maya or similar fish, cleaned, scaled
1 thumb size ginger, cut into slivers
2 thumb size gingers, peeled, cut into thin strips
1/2 small bundle spiring onion, cut into 2” length
1/2 small bundle spiring onion, cut into 2” length, then cut into thin strips
1/2 bundle Chinese parsley, removed from stem
2 tbsp. cooking oil
1/4 cup dark Chinese rice vinegar
1/4 soy sauce
1/2 teaspoon sesame oil
salt and pepper

Cooking procedure:



Wash fish and pat dry. Rub fish with salt and pepper then with half of the Chinese vinegar, keep aside. In wok pour about 2 cups of water then add in the sliced ginger and 2” lengths spring onion. Place the steaming rack on the wok making sure that it is just above the water line, add more water as necessary. Bring to a boil then place the fish on the rack. Place half of the garlic strips, spring onion strips and parsley on top of the fish. Cover wok with a large pan lid and let steam for 10 to 15 minutes. In the meantime blend the soy sauce, Chinese vinegar and 1/4 cup of water in a bowl and keep aside. Now transfer the steamed fish in a serving platter, discard the steaming water and all the steaming ingredients residue. In a small pan heat the cooking oil until it is smoking hot then pour over the steamed fish. Arrange the remaining garlic strips on top of the fish. Using the same pan simmer for about half a minute the soy sauce vinegar mixture and pour over the steamed fish. Garnish with the remaining spring onion strips and parsley, serve immediately with rice.