Tuna Salpicao, Fish Salpicao

Tuna Salpicao, Fish Salpicao. Here is my version of fish salpicao using tuna cubes, to make the dish I just cut the tuna into large cubes about 3/4” cubes. Marinated it with kalamansi juice, soy sauce, a dash of liquid seasoning paprika and garlic powder before stir cooking. The final result was yummy dish that I would not hesitate to recommend to every one especially to those who are looking for a healthier version of my Pork Salpicao. Here is the recipe of my Tuna Salpicao, Fish Salpicao.



Ingredients:

1 kilo tuna steak, cut into cut into large cube
2 to 3 cloves garlic. chopped
2 tbsp. Maggie Liquid Seasoning
1-2 tbsp. soy sauce
3-4 tbsp. oyster sauce
2 tsp. cracked peppercorns
1 tsp. paprika
1 tbsp. garlic powder
2 tbsp. unsalted butter
juice from 2-3 pieces kalamansi
salt
cooking oil

Cooking procedure:

Place the tuna cubes in a big bowl and mix in the kalamansi juice, soy sauce, liquid seasoning, pepper, paprika and garlic powder. Let stand for 5 to 10 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 tuna cubes and stir cook for 3 to 5 minutes or until seared, stir cook in batches. Remove from wok and keep aside. Using the same wok and keeping the oil in frying the fish add 1/2cup of water, oyster sauce and butter, stir cook until the butter is melted and until the liquid forms into an oily sauce. Add in the seared tuna, fried garlic, continue to stir cook for 3 to 5 minutes or until the tuna cubes are coated with the sauce correct saltiness if required. Remove from wok and serve immediately with a lot of rice.

Tinolang Halaan with Sotanghon

Tinolang Halaan with Sotanghon. I bought a kilo of halaan from S&R earlier today which make me think and try to innovate on how to cook halaan or clams aside the traditional Tinolang Halaan this evening. I thought adding sotanghon to the traditional tinolang halaan would do the trick. Initially I wanted to add some ampalaya leaves to the dish similar to my Tinolang Manok with Sotanghon but I forget to buy ampalaya leaves so I settled to used malungay leaves instead. I had to get the malungay leaves from our neighbour it was already too late to go to the vegetable market. Cooking the dish is basically the same method with all my halaan tinola recipes. Here is the recipe of my Tinolang Halaan with Sotanghon.



Ingredients:

1 kilo halaan, clams
150 grams sotanghon noodles, soaked, rinsed
1 bundle malunggay leaves, discard stems
3-5 stalk spring onion, chopped
3-5 pcs. green long chili
1 thumb size ginger, sliced into strips
1/2 head garlic, chopped
1 medium size onion, sliced
2 tbsp. fish sauce
salt to taste
cooking oil



Cooking procedure:

Wash clams, drain and place in a bowl. Cover with water and let sit in for several hours (entire day) to allow the clams to expel sand then rinse thoroughly. In a big pot sauté garlic, ginger and onion until fragrant. Add in the fish sauce, chili and clams, stir cook until it the shells start to open. Add in 3 to 4 cups of water and bring to a boil add in the sotanghon noodles and simmer for 3 to 5 minutes. Correct saltiness if required. Add in the spring onion and malungay leaves and cook for another minute serve immediately.

Binagoongan Manok, Chicken in Salted Shrimp Paste

Binagoongang Manok, Chicken in Salted Shrimp Paste. I would like to share my chicken version of one of my popular dish Binagoongang Baboy. Cooking is fairly simple it involves 2 cooking processes. First the cut chicken is to be seared to seal in its juices then sautéed with a lot of tomatoes and onions. Should you are concern with your non Filipino neighbours the cooking method could be tweaked to add the bagoong alamang during the final stages of cooking using bottled pre-sautéed shrimp paste, just use and adopt the cooking procedure of my Binagoongang Baboy Recipe. This dish is naturally salty which induced our appetite to eat more rice, should you are watching your salt and carbohydrate intakes I would suggests to take it easy. Here is the recipe on my Binagoongang Manok,Chicken in Salted Shrimp Paste.

Ingredients:

1/2 cup bagoong alamang (pre-sautéed salted shrimp paste)
1 kilo chicken cut into serving pieces, bone in
1 large size onion, coarsely chopped
2 large size tomato, coarsely chopped
1/2 head garlic, crushed, chopped
2-3 pcs. bay leaf
1 tsp. crushed pepper corns
1/4 cup vinegar
1 tbsp. sugar
cooking oil



Cooking procedure:

In a large wok sear chicken on all sides in batches, keep aside. Using the same wok quickly sauté the garlic, onion and tomato a couple of minutes until soft and wilted. Add in the chicken and shrimp paste and continue to stir cook for 2 to 3 minutes. Add in 1 to 2 cups of water, vinegar, bay leaf, sugar and crushed peppercorns, bring to a boil and simmer for 10 to 15 minutes or until tender and most of the liquid has evaporated,stirring occasionally. Serve hot with a lot of rice.

Ukoy na Dilis at Kangkong

Ukoy na Dilis at Kangkong is a tweaked version of my Ukoy na Dilis recipe. On this tweaked version I fried the dilis in a bed of kangkong leaves. The basic recipe is similar except for the addition of the kangkong leaves. To assemble lay several kangkong leaves in a small sauce plate this will serve as a bed for the dilis mixed with the prepared batter. The ukoy mixture is then slide in to hot oil for deep frying. The dish is best served with vinegar, garlic, salt and hot chili dip. Here is the recipe of my innovative Ukoy na dilis at Kangkong enjoy.



Ingredients:

1/2 kilo dilis, anchovy, head abd entrails disgarded
2-3 stalks spring onion, chopped
1 big bundle kangkong, trimmed
1/2 cup flour
1 1/2 cup cornstarch
1 tsp. baking powder
1 medium size egg, beaten
salt and pepper
cooking oil



Cooking procedure:

In a bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in the dilis and spring onion mix thoroughly. Heat about 2 to 3 cups of oil in a wok. To assemble lay several kangkong leaves in a small sauce plate this will serve as a bed for the dilis mixed with the prepared batter. Using a soup ladle scoop about 1/3 cup of the fish batter mixture and pour into the kangkong bed in the small sauce plate. Slide the ukoy mixture in to wok. Fry one serving at a time flip once the bottom turns to golden brown. Fry until crispy and golden brown. Remove from wok and drain on a paper towel. Serve with vinegar, crushed garlic, salt and pepper dipping sauce.





See other related empanada post;
Vigan Ukoy
Vigan Empanada Recipe
Vigan Empanada and Ukoy
Vigan Empanada
Batac Empanada

Laing Stuffed Squid

Laing Stuffed Squid is another OPC’s experimental dish that is inspired for my love of guinataan food and seafood particularly the squid. The idea came about while cooking laing that I was craving since I come back to Manila. The idea is to stuff the squids with laing then place the stuffed squid on top of the laing (during the final stage of cooking) to just steam cook for a few minutes. Remember that the squid should be cooked as quick as possible otherwise it will turn like rubber. If you have your own laing recipe then you may use it as stuffing otherwise use the laing recipes on the archives, Laing, Taro Leaves in Coconut Milk or Laing at Daing, Laing with Dried Fish. To serve I just sliced the squid in to rings then pour over my prepared my creamy laing sauce.

To make the creamy laing sauce just I just scoped out about 2 cups from the broth of the cooking laing, I added extra coconut milk to my usual laing recipe for this purpose. I just thicken it with cornstarch to make the laing broth into a sauce consistency.

The final outcome is fantastic, the yummy creamy laing sauce made the difference. But remember once again that squid should not be overcooked if you do not want a rubbery dinner. Here is the recipe of my Laing Stuffed Squid, enjoy.

Ingredients:

3 extra-large size squid, cleaned and innards removed

cooked laing for the stuffing

broth from cooking laing for the base of the laing sauce

2 tbsp cornstarch

Cooking procedure:

To make the creamy laing sauce scope out 2 to 3 cups of broth while the laing is at its final stages of cooking. Using a small pan boil the laing broth then thicken with cornstarch diluted with about 1/4 of water. Cook for about half a minute then remove from the heat, keep aside. Stuff each squid with laing and tuck in the head and tentacles in place. Arrange the stuffed squid on top of the cooking laing, replace the pan lid and let it steam cook for about 2 to 3 minutes. To serve slice squid in to rings and arrange on a platter. Pour over prepared sauce and top with chili. Serve with a lot of rice.

Photographs by Overseas Pinoy Cooking
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Guinataang Susong Pilipit with Banana Blossom

Guinataang Susong Pilipit with Banana Blossom. Susong pilipit is a fresh water shelled molluscs with long spiral shell. It is commonly found in rivers, creeks and even in irrigation channels in the Philippine countryside. It is usually cooked in a variety of ways but it is best cooked with coconut milk with a lot of chili. Guinataang Susong Pilipit with Banana Blossom is my first uniquely Pinoy dish that I want to share after a long hiatus. The spiralled shelled molluscs caught my attention on my first visit to the wet market on the my first day of my leave here in the Philippines, I understand that a lot of OPC readers are not into these type of food but I also know that there are more readers that like or have grown up with the dish on their dinner table occasionally specially with those who lived near the rivers.

Cooking is fairly easy however cleaning the shelled mollusc is a bit tedious. First the mollusc has to be placed in a bucket for several hours if possible the whole day, the process will make the mollusc spit out the dirt and silt that are trapped inside their shells. The water should also be change several times. Do not forget to cover the bucket with a heavy weight over it to refrain the mullocks from escaping, otherwise they will be all over your kitchen.

The next step is cleaning the shells this can be done using a kitchen brush or use a stiff side of the dish washing sponge, this will ensure that dirt that are stubbornly attached to the shell. At his time start to discard the dead ones, do not hesitate to discard them, if suspected that it is dead just throw it to the bin.



Next, the pointed tip of the shell is to be chopped off, remove about one third of the shell length using a big chopping knife or a bolo. Throw away those that are smelly, they are definitely dead.

Pre-boil the cleaned susong pilipit for about 2 to 3 minutes and rinsed, the process is needed especially if they are bought from the wet markets and is not sure where it was harvested.

And the final tip, use generous amount of coconut milk and a lot of chili if you can stand hot food. Here is the recipe of my Ginataang Susong Pilipit with Banana Blossom.



Ingredients:

1 kilo susong pilipit
1/2 kilo shredded banana blossom
3-4 cups fresh pure coconut milk
1/3 cup bagoong alamang
3 thumb size ginger, sliced into slivers
2 medium size onion, sliced
1/2 head garlic, chopped
3-5 long green chilli, sliced
2-3 hot red chili, optional
2-3 stalk lemongrass, crushed
salt
cooking oil

Cooking procedure:

Place mollusc in a plastic container with lid, cover with water and let sit for several hours to allow the mollusk to expel dirt and discard water, change water frequently wash and drain. Wash each shell using a kitchen brush or scrub, discard the dead ones. Cut off tip of each shell about 2/3 length using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a large pot boil enough water then add the mollusc boil for about 2 to 3 minutes, discard boiling water and rinse with fresh water, keep aside. In another pan sauté garlic, ginger and onion stir in the bagoong alamang, styr cook for about 1 to 2 minutes. Add in the lemongrass, banana blossom, enough water to cover the vegetables and 3 cups of the coconut milk, bring to a boil and simmer for 20 to 30 minutes or until the liquid has reduced to about half. Add in the remaining coconut milk mollusc and chilli, cook for another 10 to 15 minutes until the liquid is reduce to almost oily sauce. Season with salt to taste, serve immediately with a lot of rice.


See other related Guinataang recipe:

Guinataang Puso ng Saging at Saang
Guinataang Puso ng Saging at Hipon
Guinataang Sugpo at Kamias
Guinataang Alimasag at Malungay
Guinataang Tahong, Mussels in Coconut Milk
Guinataang Pitik, Slipper Lobsters
Guinataang Langka na may Alimasag
Guinataang Halaan
Guinataang Kuhol
Guinataang Hipon Tabang at Bulaklak ng Kalabasa
Guinataang Hipon