Ginisang Bok Choy, Sautéed Chinese Pechay

Ginisang Bok Choy, Sautéed Chinese Pechay. One of the first dishes that I posted was ginisang pechay, one of my favourite and a comport food to some degree. It is simple, it is easy to cook and it’s fairly economical. If you want to see that old post of ginisang pechay just click the link, I have to warn you though that the post was made nearly 4 years ago when I was starting to blog the photo was not that good and pardon my grammar it was really bad. The good thing is I am still trying to write better at least, as I have mentioned on several times before, on this site it is the good intention that matters.

Going back to the topic, I was really craving for Pinoy vegetable but I could not find any of the supermarkets here, I am now at a suburb located on the south western side of Melbourne. The place is called Point Cook and I am currently staying on a place called Sanctuary Lakes. For those who are from Melbourne you probably know the place. Back to my ginisang bok choy topic, all I could see on the vegetable racks of Coles Supermarket here are the usual Australian vegetables, including the some Chinese vegetables like bok choy or pack choy as they call it here. Bok choy is a Chinese pechay and the ones that are here taste similar to our own pechay. I thought I could cook it similar to pechay and similar to my favourite ginisang pechay with a lot of pork and of course with a lot of broth, that would be great for the cold rainy weather here in Melbourne. Here is the recipe of my soupy Ginisang Bok Choy, Sautéed Chinese Pechay.

Ingredients:

1 large bunch bok choy, Chinese pechay

200 grams pork loin, sliced into thin strips

100 grams small size shrimp, shelled

1/2 head garlic, chopped

1 medium size onion, chopped

2 medium size tomato, chopped

1/3 cup fish sauce

salt
cooking oil

Cooking procedure:

Wash and drain bok choy, cut crosswise into strips, separate the stalks from the green leafy part. In a sauce pan, sauté garlic, onion and tomato. Add in pork and stir cook until pork changes to light brown, add in fish sauce and continue to stir cook for another 3 to 5 minutes. Add in shrimp and continue to stir cook for a minute. Add 4 to 5 cups of water simmer for about to 10 minutes. Add in the bok choy stalks first and after 2 to 3 minutes the leafy part simmer for another 3 to 5 minutes or until vegetables are cooked. Correct saltiness if required. Serve hot with white rice.

See other related vegetable dish:

Ginulay na Mais, Gulay na Mais

Buridibud, Dinengdeng a Alukon ken Patani

Buridibud, Dinengdeng a Alukon ken Patani. I have been longing to try a version of dinendeng or buridibud using the combination of alukon, patani and some eggplant. Alukon is a small tree that is endemic to Ilokanos in Northern Luzon it is also named alucon, himbabau and alibagbag and some other names on different parts of the country. The green worm like flowers is used in many Ilokano recipes. This is the first time I cooked this dinengdeng combination, I just followed my Ilokano instinct to come up with this version of dinengdeng or it may be more appropriate to call in buridibud because I used kamote roots to give texture to the broth. Buridibud is a variation of dinengdeng where diced kamote or sweet potato is added to thicken up the broth. Here is the recipe of my Buridibud, Dinengdeng a Alukon ken Patani.

Ingredients:

1 bunch alocon flowers, trimmed
2 cups, patani, young lima beans, peeled
1 medium size eggplant, peeled, sliced into thin strips
1 small size kamote, peeled, diced
2-3 tbsp. bagoong na isda
1 medium size tomato chopped
1 small size inion chopped
grilled or fried fish
salt

Cooking Procedure:

Dilute bagoong na isda in 3 to 4 cups of water, strain in a sheave and pour solution in a casserole bring to boil and simmer for 2 to 3 minutes, remove all scams that rises. Add in the diced kamote and simmer for another 3 to 5 minutes or until it start to disintegrate. Add the onion, tomato and patani, simmer for 8 to 10 minutes or until patani is cooked. Add in the eggplant and continue to cook for 1 to 2 minutes. Add salt to taste, now add in the alukon flowers and cook for another 2 to 3 minutes. Top with grilled or fried fish and keep covered for a minute. Serve hot.

Cooking Procedure Buridibud, Dinengdeng a Alukon ken Patani

Crispy Fried Buntot ng Tanguige

Crispy Fried Buntot ng Tanguige. Crispy pata is not for everyone I have been advised by my doctor to refrain from eating fatty foods and crispy pata is one such food. What can you do when you are craving for crunchy cholesterol laden pork leg? I have been to figure out if fried fish tails could at least satisfy ones craving for that sinful crispy pata. For a start I used king fish tail which is easier to find in the wet market compared to tuna. I really do not where to start so I just follow my instinct. Here is the recipe of my Crispy Fried Buntot ng Tanguige.

Ingredients:

1 large to medium size kingfish tail

juice from 2-3 pieces of kalamansi

2-3 tbsp. soy sauce

1 tsp. garlic powder

1 tsp. black pepper powder

1/2 -1 tsp. salt

cooking oil

Cooking procedure:

Wash fish tail let drain until dry. Cut slits around the fish tail keep aside. In a small bowl mix the kalamansi juice, soy sauce, garlic powder, black pepper powder and salt. Rub the fish tail with the mixture and let stand for 10 to 15 minutes to marinate. Now fry the fish at low to moderate heat for 10 to 15 minutes on each side or until crisp. Remove from frying pan and drain excess oil in kitchen paper towels. Serve with your favourite dipping sauce.

Sinigang na Panga ng Bariles Sa Miso

Sinigang na Panga ng Bariles Sa Miso. This is the first time I used the yellow miso sold at most supermarket in Manila. I wanted to see how a yellow fish sinigang sa miso would look like, and find out if it would look more appetizing compared to the usual pale white miso used by most Pinoy. Do check my previous siningang na ulo ng talakitok sa miso for comparison, at least see the difference visually. Now its up to you to judge which look more appealing the pale white miso or the nuclear orange miso, write down your comments now. Here is the recipe of my Sinigang na Panga ng Bariles Sa Miso.

Ingredients:

1/2 medium size panga ng bariles
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, yellow
1/4 head garlic, chopped
1 medium size eggplant, sliced diagonally
1 medium size labanos, sliced diagonally
2 bundle mustasa, stem trimmed
100 grams unripe sampalok, tamarind fruit
4-6 pcs. long green chili
salt
cooking oil

Cooking procedure:

Ask the fish monger to cut fish collar into serving pieces. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp then into a bowl. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion, tomato add in 8 to 10 cups of water and tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.

Adobong Isaw, Adobong Bituka

Adobong Isaw, Adobong Bituka. This dish is not for everyone it may not look appetizing to some but for those who love the dish the above photo will sure make them droll. Adobong isaw is best served as pulutan. The dish is has a hint of bitterness which make it unique, some would prefer it dry and spicy. My version is more of the saucy side, that is because I like my adobo that way I just love the oily adobo sauce with my white rice. Cooking adobong isaw involved stages of cooking. The pork small intestine is first pre-boiled before it is cut to desired serving pieces. Pre-boiling the pork intestine would make it easier to cut, boiling makes the juices of the intestine solidify. The boiled intestine is then sauté with a lot of garlic and ginger to rid of the inherent unpleasant taste of the pork intestine. As I mentioned above I wanted my Adobong Isaw, Adobong Bituka with oily sauce but you may cook it dryer if you want but I really doubt it if it can be cooked dry not unless the pork intestine juices was rinsed cleaned. Here is the recipe on how I cooked my Adobong Isaw, Adobong Bituka.

Ingredients:

1 kilo pork small intestine

1 head whole garlic, crushed

1/2 head garlic, chopped

5-6 pieces bay leaf

1 tsp. whole peppercorns

1/2 tsp. crushed peppercorns

2 thumb size ginger, crushed

1 thumb size ginger, sliced

1-2 stalked lemongrass, trimmed, crushed

3-5 pieces long green chili

1/2 cup white vinegar

1/2 cup soy sauce

salt

cooking oil

Cooking procedure:

Wash the pork small intestines, do not cut at this time. Place in a large pot pour enough water up to about 1” over the intestines. Add in the crushed garlic, crushed ginger, 2-3 bay leaf and peppercorns bring to a boil and simmer until the intestines are tender. Remove intestine from pot drain and let cool down. Now cut the intestine to serving pieces, set aside. In a sauce pan sauté the boiled intestines with garlic and ginger. Add in the vinegar, soy sauce, crushed peppercorns, lemongrass and rest of the bay leaf. Add in 2 to 3 cups of water, bring to a boil and simmer for 20 to 30 minutes or until most of the liquid has evaporated and has turned to an oily sauce. Add in the green chili during the final 3 to 5 minutes of cooking. Correct saltiness if required.

See other related adobo recipes:

Pork Adobo sa Pinakurat
Tokwa't Baboy Adobo with Oyster Sauce
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

Fish and Bok Choy with Oyster Sauce Stirfry

Fish and Bok Choy with Oyster Sauce Stirfry. One of the quickest method of cooking is stirfry, of course it is a Chinese cooking method using a wok with high heat, I would not elaborate any further instead I would like to share another stirfry dish I made using white fish fillet. My fish and bok choy with oyster sauce stirfry is made up of red snapper fillet and Chinese bok choy vegetable stirfried with oyster sauce. The recipe is somewhat similar to my Beef with Bok Choy in OysterSauce. This is the first time I cooked this stirfry combination and I would say it is as yummy as it could be. The fresh fish and a good oyster sauce made the difference. You may try it with other white fish as long as it is fresh or perhaps harvested fresh like those frozen cream dory fish fillet. For the vegetables the local pechay may be used although it may be a bit bitter. I marinated the fish with some lemon maybe kalamansi would have been better, and some soy sauce and cornstartch. Here is the recipe of my Fish and Bok Choy with Oyster Sauce Stirfry.

Ingredients:
300g white fish fillet, cut into strips
1 bunch baby bok choy, cut 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
2-3 stalks leeks, cut diagonally
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup cornstarch
juice from 1/2 lemon
salt and pepper
sesame oil
cooking oil

Cooking procedure:

Marinate fish in lemon juice, soy sauce and cornstarch for 5 to 10 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 fish in batches for 3 to 5 minutes until it start to sizzle and seared, remove from wok and keep aside. Using the same wok return the stirfried aromatics and add in the bok choy stalks 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. Now add in the stirfried fish, the oyster sauce and the leeks, stir cook for another 1 to 2 minutes. Correct saltines if require and season with pepper powder. Drizzle with a few drops of sesame oil. Serve hot.

Sinangag na Sinigang, Kanin Club Food Trip

Sinangag na Sinigang, Kanin Club Food Trip. There have been a lot of good reviews on the Filipino food specialty restaurant simply called Kanin Club. I could not tell any negative thing about every dish that I have tried during my several visit to the restaurant, all that I could say is great. One of the most talked about Kanin Club dish is their innovative Sinangag na Sinigang, yes it is siningang but it is fried rice. I am still figuring out how they cooked the dish, I have seen some recipes using the sinigang mix on fried rice from some food bloggers on the net but I doubt it if it was cooked that way. Kanin Club’s Sinangag na Sinigang is obviously sourly with some tempura fried vegetables and a big thin sliver of pork belly toppings. It would have been good if the pork belly slice topping is crispy fried similar to their equally popular starter Crispy Liempo.

Crispy Liempo

The Crispy Liempo is made up of thin slices of fork belly, most likely pre-boiled and crispy deep fried served with a vinegar dip. I did tried to replicate it, just click on the link if you want to cook it at home. The dish is something to talk about while waiting for the main course.

Crispy Tadyang

The Crispy Tadyang is good alternative if you’re not into pork dish, it is not new there are other version on other Pinoy restaurant in fact I have my own version on the archives click the following link Crispy Tadyang to see the recipe.

Ensaladang Talbos

To neutralize the above oily starters is the classic EnsaladangTalbos, it is made up of kamote tops with chopped tomato and onion served with bagoong na isda vinaigrette. Suggest to ask the waiter to serve it together with the starters. It is great as appetizer now if you wonder how it is cooked just checked out my version using kangkong.

Seafood Kare Kare

If you really love seafood their Seafood Kare Kare is a winner the sauce is absolutely yummy, it is oozing with peanut sauce. As everyone is telling sarsa pa lang ulam na, it is served with ginisang bagoong alamang, but you won’t really bother adding it is already adequately seasoned and the bagoong alamang no longer required. Again I do have my on Seafood Kare Kare in the archives if you want to try and cook one at home.

Crispy Dinuguan

One of my favourite dish is dinuguan. Kanin Club’s version is the Crispy Dinuguan. It is made up with crispy lechon kawali mixed with dinuguan sauce. Another must try, if you have not tasted a crispy version of dinuguan. Now want to try it at home try my Crispy Dinuguan version.

Binukadkad na Tilapia

Another popular one is their Binukadkad na Tilapia, it is a whole fresh tilapia, butterflied and crispy deep fried, so crispy you can even eat the bones.

Turon KC

Now for the desert, another Kanin Club innovation their Turon KC, it is made up of the usual Banana Turon but with a twist, with purple yam jam, sweet coconut strips and mongo beans and topped with ice cream. It a halo halo turon, or you may say fried halo halo?

Where to find Kanin Club?

Where to find Kanin Club? there is a branch at Westgate, Filinvest Alabang, Muntinlupa it is near my place. If you are planning to dine there, be there early it is usually crowded in the evenings especially during the weekends you may have to wait outside the restaurant to get seated the place is not that big.

Kanin Club, Westgate Branch

There is another branch at Paseo de Sta. Rosa, Sta. Rosa, Laguna; one at UP-Ayala Land Techno Hub, Commonwealth Ave, Diliman, Quezon City and another at Ayala Triangle Gardens, Makati.

Sinampalukang Ulo at Paa ng Kambing

Sinampalukang Ulo at Paa ng Kambing. It has been a while since I last posted an unusual Pinoy food. My last post of Soup no. 5 was a popular one. Today I would like to share the recipe on how I cooked Sinampalukang Ulo at Paa ng Kambing. This dish is very popular to our kababayan who love goat meat. When I was working in the Middle East, goat heads and knuckles (feet) are always available in most supermarket or some Indian neighbourhood meat shops. We used to cook it whenever there is an occasion to celebrate. Sinampalukang ulo at paa ng kambing goes very well with liqueurs and beers. Sinampalukan is always the most prepared method of cooking goat head and feet. When goat is slaughtered the hairs are removed by burning the whole goat in wooden bonfire or gas torch. Some also just scaled the goat to remove the hairs. Traditionally the head and feet are cooked as a whole without cutting to pieces although sometimes the head is cut in half to remove the precious brain for another popular goat meat dish called Dinakdakan. The whole goat head and feet are then simmered with tamarind for hours until the meat and skins literally fall off from the bones. Cooking times of course will depend on the age of the goat, older goats will longer to cook. The best indicator is when the skin has turned soft but firm. Goat meats are available in some wet market around Metro Manila. There is one stall in Farmers Market in Cubao, Quezon City. Frozen goat meats are also available in bigger Supermarkets like the South Supermarket. I have to ask the butcher to cut the head and feet into serving pieces for ease of cooking and more palatable. Here is the recipe of my Sinampalukang Ulo at Paa ng Kambing.

Ingredients:

1 goat head, cut into serving pieces
4 goat feet, cut into serving pieces
1/2 kilo green tamarind
2-3 thumb size ginger, crushed
1-2 thumb size ginger, cut into slivers
2-3 large size onion, quartered
1 large size onion, chopped1 whole garlic
1/2 head garlic, chopped
3-6 long green chili
1 bundle leeks of spring onion, chopped
1/3 cup fish sauce
salt
cooking oil

Cooking procedure:

Clean and wash the goat head and feet, remove unburned hairs using a twicers or sharp blade, scrape of the tongue outer skin and discard the teeth and cut off the nails, place in a large pot. Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes. Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches. Add in the whole garlic, crushed ginger, quartered onion. Bring to a boil and simmer for 1 to 2 hours at low to moderate heat or until tender. Add more water as necessary. When done remove pot from heat, separate the broth from the meat. Using a sieve strain off and discard all solid residue from the broth. Keep aside.

Wash each tamarind fruit and trim keep aside. Fill a pot with about 3 to 4 cups of water, bring to a boil and add the tamarind fruits, simmer for 10 to 15 minutes or until tamarind start to disintegrate. Coarsely mash the tamarind meat with a ladle and continue to simmer for another 2 to 3 minutes. Remove from heat and keep aside.

In sauce pan sauté chopped garlic, ginger slivers and onion. Add in the meats and continue to stir fry for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Add in the reserved broth, add more water as necessary, bring to a boil and simmer for 10 to 30 minutes. Add in the prepared tamarind stock/liquid (using a sieve filter out the shell and seeds). Continue to simmer until the meat fall off from the bones. Season with salt to taste. Add in the green chili and simmer for another 3 to 5 minutes. Then add in the chopped spring onion and cook for another minute. Serve piping hot.

Tuna Sisig

Tuna Sisig. One of the more popular healthier version of sisig is made up of tuna, bangus or tilapia. I had previously made a fish sisig made up of fried tilapia, click link to check the recipe of my version of Tilapia Sisig. Today I want to share another fish sisig that is made up of tuna. The dish is made up of flaked fried tuna steaks/slices. You may have notice by now how I cooked my sisig including the pork version, Pork Sisig and Chicken Sisig. I like to mix the ingredient under the heat using a big wok instead of the traditional cold mixing using a big bowl, with my method the ingredients are being lightly stirfried allowing the flavors to be infused more effectively, the sisig dish can also be served warm even without using a sizzling plate. Here is the recipe of my version of Tuna Sisig.

Ingredients:

1 kilo tuna, sliced
1 small can liver spread
2-3 tbsp. mayonnaise
3 gloves garlic, chopped
3 medium size onion, chopped
3-5 pcs. green sili, chopped
1 pc. beef bouillon cube
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. liquid seasoning
salt and pepper
cooking oil
egg
kalamansi

Cooking procedure:

Fry the tuna slices in a large frying pan until golden brown, Drain on paper towels. Flake fried tuna and discard bones. In a big wok stir-fry garlic until fragrant, add in flaked tuna, liver spread, onion, beef bouillon diluted in 1/4 cup of water, vinegar, soy sauce, liquid seasoning and green sili, stir cook for 2 to 3 minutes. Season with salt and pepper to taste, now add in the mayonnaise, stir cook for another minute. Now turn off the stove. Season with salt and pepper to taste. Serve on a sizzling hot plate with kalamansi and topped with egg. Or serve on a platter and top one whole egg. Cook in a microwave oven at medium to high heat until egg white start to turn to opaque white. Serve with kalamansi.

See other related sisig recipe:

Sisig with Mayonnaise
Dinakdakan
Crispy Sisig
Fish Sisig
Chicken Sisig
Pork Sisig

Ensaladang Kangkong

Ensaladang Kangkong. Ensaladang Talbos is one of the top seller at Kanin Club, an upscale Filipino Food Restaurant in Manila. Their version is made up of blanch kamote tops served in a bed of sliced white onion, chopped tomato and with bagoong vinegar dip. Today I would like to share a kangkong version of the dish. Instead of using kamote tops I used kangkong which is readily available even overseas. To make the dish the leaves and stems of the kangkong has to be separated for the obvious reason that the stems will cook longer. The dish can be serve tossed with chopped tomato, onions and bagoong na isda vinegar mixture. But for visual presentation I served it similar on how Kanin Club serve their Ensaladang Talbos, in a restaurant setting. Here is the recipe of my Ensaladang Kangkong.

Ingredients:

3-4 bunch kangkong, trim leaves and cut stems into 2” lengths
2 tbsp. bagoong na isda
1/4 cup vinegar
1 medium size white onion chop or cut into rings
1 medium size tomato, chopped
1-2 red chili, optional

Cooking procedure:

Fill about 1/2 full of water a medium size pot and bring to a boil, drop the kankong stems let blanch for about a minute now add in the kangkong leaves and continue to blanch for another 1 to 1 1/2 minutes or until color start to change. Remove the blanch vegetables from the pot and immediately drench in a bowl of cold water for about a minute, drain. In a serving platter arrange the chopped onion and tomato to serve as a bed for the blanch kangkong, place the kangkong on top of the onion and tomato and serve with the mixture bagoong na isda and vinegar with chili as a dip.

See other related ensalada recipe:

Ensaladang Repolyo at Itlog na Maalat
Ampalaya Salad with Crispy Fried Dried Dilis
Ensaladang Repolyo
Ensaladang Ampalaya
Ensaladang Bulaklak ng Kalabasa
Ensaladang Katuray
Ensaladang Labanos