Sardinas at Sayote

Sardinas at Sayote, lean times or not this vegetable and canned sardines combination is one of affordable and healthy dish that most Pinoy loves. This dish is so popular because of the abundance of sayote in the Philippines and of course the lowly canned sardines that are affordable to the masses. With my recent trip to the Asian store near my place I just can’t resist picking up a couple of sayote which I know it is best paired with the Ligo canned sardines in tomato sauce with chili that I have already tacked in in my shopping basket. Cooking the dish is dead simple, I do not want to elaborate further any one can cook it. Here is the recipe of this super delish Sardinas at Sayote for the benefit of those who are learning to cook.

Ingredients:

1 small can canned Ligo sardines in tomato sauce with chili
2 medium size sayote, peeled, cut into strips
1 medium size tomato, chopped
1 small size onion, sliced
2-3 cloves garlic, chopped
1/4 cup fish sauce
salt
cooking oil

Cooking procedure:

In a pan sauté the garlic, onion and tomato. Add in the sayote and stir cook for 2 to 3 minutes. Add in the fish sauce and 1/3 to 1/2 cup of water, continue to cook for 3 to 5 minutes. Now add in the canned sardines and cook for another 1 to 2 minutes. Correct saltines if required. Serve hot with piping hot rice.

See other related sardinas recipes:
Guinisang Sardinas
Sardinas at Sotanghon
Tortang Sardinas, Sardine Omelet
Bottled Bangus or Tawilis in Oil, Spanish Sardines Style
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Fried Tawilis Sardines in Hot and Spicy Sauce
Sardinas at Pechay

Pansit Puti, Pancit Puti

Pansit Puti, Pancit Puti. At last I have manage to cook pancit puti, this version of noodle have been on my to-cook list for some time now. Pancit puti is a type of Pinoy noodle dish, usualy bihon and/or sotanghon noodles that is cooked without the use of soy sauce. For this reason sometimes, especially when the noodles are just soaked with plain water lacks flavours. Most who cook the dish use sodium glutamate or other similar seasonings for added flavour. As you may have noticed by now I do not use chemical flavourings on most of my recipes, I have used liquid and cube seasoning on few of my recipes which are really required but other than that I refrain from using chemical seasonings. For my version of pancit puti I did not soak the noodles with water. All I did was rinse it with water and cook it with the broth from pre-boiling the shrimp and meat ingredients, this way the noodles will absorb the flavours of the broth. The best is make a broth from boiling 1/2 kilo chicken with bones and 1/2 kilo pork with bone for about an hour, just use the meat that is needed and reserved the rest for other dish. Here is the recipe on my version of Pansit Puti, Pancit Puti.

Ingredient:

400 grams bihon noodles, rinsed
100 grams sotanghon noodles, rinsed
1 large chicken breast, pre-boiled, shredded
200 grams pork belly, pre-boiled, cut into thin strips
200 grams medium size shrimp, pre-boiled, shelled
1/2 medium size cabbage, shredded
1 small bundle spring onion chopped
chicharon baboy, roughly chopped
4-6 cups chicken/pork broth
1/2 head garlic, chopped
1 medium size white onion sliced thinly
2/3 cup fish sauce
white pepper powder
sesame oil
cooking oil
kalamansi or lemon

Cooking procedure:

Heat wok until it start to smoke, add in 3 to 4 tbsp. of cooking oil. Add in the garlic and stir cook until the color start to change to light brown, do not over fry, remove from wok and keep aside. Using the same wok and oil stir cook the onion for about half a minute then add in the cabbage and stir cook for another minute. Remove the vegetables from the wok and keep aside. Using the same wok add and oil as necessary, add in the pork and chicken, stir cook for 2 to 3 minutes. Add in 1/2 cup of the fish sauce and a few dashes of white pepper powder and continue to stir cook for 1 to 2 minutes. Add in 3 to 4 cups of the broth let boil and simmer for 1 to 2 minutes. Now add in the noddles and stir cook for 2 to 3 minutes or until it absorbed the broth, add the remaining broth and the remaining fish sauce as necessary and continue to stir cook for 2 to 3 minutes or until the noodles are just cooked. Reduce heat to low, add in shrimp, the vegetables, half of the fried garlic and a few drizzles of sesame oil, stir cook for another 1 to 2 minutes. Serve hot with spring onion, fried garlic, chicharon baboy garnishing and drizzled with kalamansi or lemon juice.

Pansit Puti, Pancit Puti - Cooking Procedure

Cheesy Pineapple Chicken, Pininyahang Manok with Cheese

Cheesy Pineapple Chicken, Pininyahang Manok with Cheese. One of the most visited OPC recipe is my version of pininyahang manok, it is one of the first recipe publish when this blog was starting. The photo might not be as good but I assure you that was one of the best recipes that I had. Today I am sharing a cheesy version that I have cooked from scratch. The dish was inspired by a cheesy chicken dish I had recently. Most us Pinoy today love cheese and we have learned how to integrate it in to our cooking we do have a lot of cheesy Pinoy dishes that we love and example is our kaldereta. There are some version of pineapple chicken out there but I had said I cook it from scratch and of course base on our favorite pininyahang manok. Here is the recipe of another innovative dish, Cheesy Pineapple Chicken, Pininyahang Manok with Cheese.

Ingredients:

1/2 kilo boneless and skinless chicken thigh, cut into serving pieces
2 small size potato, peeled, cut into wedges
1 small size carrot, peeled, cut into wedges
2-3 cloves garlic chopped
1 large size onion cut into squares
1 small can canned pineapple slice, cut into pieces, reserved syrup
1 small can evaporated milk
2 small size green/red bell pepper, cut into square
1 1/2 cup grated cheddar cheese
1-2 tsp. sugar
2-3 tbsp. fish sauce
salt and pepper
cooking oil

Cheesy Pineapple Chicken Cooking Procedure

Cooking procedure:

In sauce pan heat about 2 tbsp. of cooking oil and strifry the onion a few seconds, remove from the pan and keep aside. Using the same pan stir cook the garlic until fragrant. Add in the chicken and stir cook for 3 to 5 minutes until all sides are seared. Add in the fish sauce and a few dash of pepper, continue to stir cook for another 2 to 3 minutes. Add in 1/2 to 2/3 cup of water, the reserved pineapple syrup, the potato and carrots, bring to a boil and simmer for 8 to 10 minutes or until the liquid is reduced to about half. Now add in the milk, sugar and pineapple, continue to cook for 3 to 5 minutes, stirring occasionally. Add in the stirfried onion, and bell pepper, continue to cook for about a minute. Correct saltiness if required. Add in the cheese and continue to cook for another 1 to 2 minutes or until the cheese is melted and the sauce has thickened. Serve hot with fries or rice.

Asadong Pork Giniling with Quail Egg and Mushroom

Asadong Pork Giniling with Quail Egg and Mushroom. If you are looking for an alternative cooking method of the karinderia style giniling then you are on the right page. The dish is easy to cook, requires minimal ingredients and obviously quick to prepare. The time it takes to cook the ground pork depends on how long you want it to be braised. For this recipe I added quail eggs and button mushrooms. Some vegetables like green beans or snow peas may also be added but do not be tempted to add excessively. Here is the recipe of my Asadong Pork Giniling with Quail Egg and Mushroom.

Ingredients:

1/2 kilo ground pork
1 can canned quail eggs
1 big can canned button mushroom, cut in half
2-3 cloves garlic, chopped
1 small size onion, chopped
1/2 cup soy sauce
2-3 pieces star anise
2-3 pieces bay leaf
3-4 stalk spring onion, chopped
1-2 tbsp. sugar
1/4 cup cornstarch
salt and pepper
cooking oil

Asadong Pork Giniling - Cooking Procedure

Cooking procedure:

In a sauce pan sauté garlic and onion until fragrant. Stir in the ground pork and continue to stir cook for 3 to 5 minutes or until the pork changes color and disintegrated. Add in the soy sauce and stir cook for another 2-3 minutes. Add in 1 1/2 to 2 cups of water, bay leaf, star anise and sugar, bring to a boil and simmer for 8 to 10 minutes. Now add in the quail eggs and button mushrooms and continue to simmer for 3 to 5 minutes or until most of the liquid has evaporated. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted with 1/4 cup of water, cook for another minute. Serve with spring onion garnish.

See other related asado recipe:

Braised Pork Belly and Quail Egg
Beef Asado, Braised Beef
Chicken Asado, Asadong Manok
Asado Bulalo, Beef Shank Asado
Braised Beef
Beef Pares

Guinataang Sitaw, String Beans in Coconut Milk

Guinataang Sitaw, String Beans in Coconut Milk is an adaptation from the usual vegetable with coconut milk guinataang sitaw at kalabasa without the kalabasa. There are two reason that I did not use kalabasa, first I forgot to buy pumpkin and second I would like to share that using string beans alone in a vegetable guinataang is equally delicious. Cooking is of course basically the same with my other guinataang vegetable dishes. I would like to emphasize that the string beans should not be overcooked and it is the same with other vegetables. I have used generous amount of pork on this dish and I would suggest the same and you could not go wrong, the resultant dish would be as good. Here is the recipe of my Guinataang Sitaw, String Beans in Coconut Milk.

Ingredients:

250 grams pork belly, boiled, cut into strips
1 large size string beans, trimmed, cut into 2” lengths
1 can canned coconut cream
2-3 cloves garlic, chopped
1 small size onion, chopped
1 thumb size ginger, sliced
1-2 tbsp. bagoong alamang
1-2 tbsp. fish sauce
2 pcs. red/green chili sliced
salt
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Add in the pork, fish sauce and bagoong alamang, continue to stir cook for 2 to 3 minutes. Add in 2/3 of the coconut cream and about 1 cup of water, bring to a boil and simmer for 5 to 8 minutes or until the liquid is reduced to about half, while stirring as often as possible. Now add in the remaining coconut milk, string beans and chili, continue to stir cook for 3 to 5 minutes or until the string beans are just cooked. Serve hot with a lot of rice.

Sarciadong Isda with Ampalaya and Tausi

Sarciadong Isda with Ampalaya and Tausi is one of my favourite version of fish sarciado. Adding the bitter ampalaya to a fish sarciado may be unusual to most but to a true blooded Ilocano this is one delish dish. For this recipe I used yellow fin bream fish that are abundant here in Australia, this may be substituted with any similar white flesh fish or even tilapia. For the ampalaya I used the Thailand variety which is less bitter compared to the native ampalaya that is normally use in our pinakbet. Cooking is basically the same with the usual sarciadong isda. The secret is to add in the fried fish to the simmering onion and tomato to let the juices sip in to the fish meat. Here is the recipe of my Sarciadong Isda with Ampalaya and Tausi.

Ingredients:

1 medium size yellow fin bream or any similar white flesh fish.
1 small size ampalaya, deseeded, sliced crosswise
2-3 cloves garlic, chopped
1 large size tomato, chopped
1 medium size onion, chopped
2-3 eggs, beaten
2-3 tbsp. tausi, fermented black beans, rinsed, drained
2-3 stalks parsley, chopped coarsely
salt
cooking oil

Cooking procedure:

Remove scales, clean and remove gills and innards of the fish. Wash thoroughly rinse and drain. Make a couple of diagonal slit on each side of the fish. Dash and rub including cavities with salt to taste. Heat generous amount of oil in a frying pan, when it starts to smoke fry the fish for about 3 to 5 minutes each side. The fish should be crisp on the skin and succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers and keep aside.

Clean the same frying pan and heat 2 to 3 tbsp. cooking oil. Sauté the garlic, onion and tomato until lump. Add in 1/2 to 3/4 cup of water, bring to a boil and simmer about a minute. Add in the tausi and ampalaya and simmer for 2 to 3 minutes. Place the fish on top and the parsley.

Continue to simmer and scooping some of the liquid over the fish for 1 to 2 minutes. Season with salt to taste. Now add in the beaten egg and continue to cook undisturbed until the egg start to solidify then stir to break the egg and scoop some of the sauce over the fish for another minute. Serve hot with rice.

Pinoy Pork Salpicao

Pinoy Pork Salpicao. Salpicao is a popular dish that has been around for some time now. The beef version is served mostly at good Restaurant Bars in Metro Manila. There are countless cooking method of this dish that are basically based on available ingredients and one’s cooking preference. I would like to share my pork version and some tips on how to cook a delicious Pork Salpicao Pinoy style. Here’s how I cooked it, I used pork tenderloin, select a small size enough for cooking in one batch. If you require more servings then cook in batches. Now the pork tenderloin should be dry, pat dry using paper kitchen towels if required then cut in large cube serving pieces. Marinate the pork in some garlic powder, freshly cracked pepper, paprika and Maggie Liquid Seasoning for about 10 to 15 minutes. I would not recommend using or adding the salt for now, remember the liquid seasoning is already salty and we are also adding some oyster sauce. I did not use any soy sauce, I like my salpicao golden brown in color besides soy sauce will add more saltiness and we do not like that. The garlic is fried separately, do not over fry or brown the garlic, just enough so the flavours is infused to the oil. I did not use cornstrach, the sauce will be thickened by the oyster sauce, it should be oily because of the butter, use unsalted butter if you can find one. Here is the recipe of my Pinoy Pork Salpicao.

Ingredients:

1 small size pork tenderloin, cut into large cubed serving pieces
2 to 3 cloves garlic. chopped
2 tbsp. Maggie Liquid Seasoning
2-3 tbsp. oyster sauce
2 tsp. cracked peppercorns
1 tsp. paprika
1 tbsp. garlic powder
2 tbsp. unsalted butter
salt
cooking oil

Cooking procedure:

Place the pork in a big bowl and mix in the liquid seasoning, pepper, paprika and garlic powder. Let stand for 10 to minutes to marinate. Heat the wok until it start to smoke, add in generous amount of cooking oil and stir fry the garlic until fragrant, do not brown. Remove the garlic from the wok and keep aside leaving only the now garlic infused oil. Add in the pork and stir cook for 10 to 15 minutes or until seared. Add in the reserved fried chopped garlic, oyster sauce and butter, continue to stir cook for 3 to 5 minutes or until the sauce is turned into an oily thick consistency. Correct saltiness if required. Remove from wok and serve immediately with a lot of rice.

Pinoy Steamed Broiled Squid, Inihaw na Pusit

Pinoy Steamed Broiled Squid, Inihaw na Pusit. Broiled wrapped in aluminium foil is one of the popular Pinoy cooking method of fish we simply call it inihaw, see my previous inihaw na bangus post. Today I adopted this cooking method using squid. Tho make the dish I just wrapped all the whole cleaned squids with all the other ingredients in aluminium foil, seal the aluminium wrapping to trap the juices to steamed and cook the squids, do not bother stuffing the squids with the chopped onion and tomato, it will produce results as to stuffing. I just broil the package in open charcoal grill for 10 to 15 minutes and it’s done. Alternately it can be broiled inside the oven or using a hotplate. Here is thye recipe of my Pinoy Steamed Broiled Squid, Inihaw na Pusit.

Ingredients:

1/2 kilo large size squid, clean and innards removed
1 large size onion, chopped
2 medium size tomato chopped
1/2 lemon or lime, sliced
1/2 lemon or lime, juice extracted
1 chili, chopped
1 thumb size ginger, cut into thin strips
2 tbsp. fish sauce
1 small bundle spring onion, copped

Cooking procedure:

Mix the squid and all the ingredients and wrap seal in aluminium foil, use at least two sheet/layers of aluminium foil. Broil the package in a charcoal grill for 10 to 15 minutes at low to moderate heat. To serve slice the squid and arrange in a platter with soy sauce, kalamansi and chili dip.

Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo

Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo. I have been craving for this kind of dish for some time now. I just love the combination of flavors of braised egg and braised fatty pork. I know that pork belly are not the healthiest part of pork, and it is also made more sinful with the combination of whole eggs. Well it does not hurt much if we want to satisfy our cravings once in a while. Pork asado is one of my easiest dish to prepare, I do not usually sauté or sear my my asado or braised recipe. I would just put all the ingredients and let it simmer and slow cooked until the meat are so tender that it actually melts in your mouth. For this recipe I used pork belly and for the eggs instead of the usual chicken egg I used quail egg. Here is the recipe of my Braised Pork Belly and Quail Egg, Asadong Liempo at Itlog ng Pugo.

Ingredients:

1/2 kilo pork belly, cut into large cubes
14 quail egg, hard boiled
2-3 pieces star anise
1/3 cup soy sauce
1-2 tbsp. sugar
2 tsp. garlic powder
1 tsp. peppercorn
1/4 cup cornstarch
1 small bundle spring onion, chopped
salt to taste

Braised Pork Belly and Quail Egg - Cooking Procedure

Cooking procedure:

Place the pork in a medium size sauce pan. Add in 4 to 6 cups of water and add in the peppercorns, star anise, soy sauce, garlic powder and sugar. Bring to a boil and simmer for 45 to 60 minutes. Maintain the water to cover the pork, add more water as necessary and remove scum that rises. Add in the quail egg and continue to simmer for another 15 to 20 minutes or until the liquid is reduced to about half and the pork very tender. Correct saltiness and add more salt if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water, cook for another half a minute or until the sauce thickens. Garnish with chopped spring onion to serve.

See other related asado recipe:

Beef Asado, Braised Beef
Chicken Asado, Asadong Manok
Asado Bulalo, Beef Shank Asado
Braised Beef
Beef Pares