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Showing posts from July, 2007

Tanguige Steak

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Tanguige Steak, I have this beautiful slice of left-over tanguige from my kinilaw. That day I bought two kilos I was only planning to buy a kilo for kinilaw but it was so fresh. I could not resist buying another kilo more, and would think what to make later on.

I want to cook the fish slice as it is, well there are several ways one is frying it and make a sweet and sour or escabeche dish but personally I don’t see it as the best way. I opted with tanguige steak, it is simple to prepare and do not require so much ingredients. This doesn’t also require to over fry the fish which make the meat fiber hard. The cooking procedure is as simple as marinating and frying or grilling the fish and you have an excellent fish dish.


Ingredients:

1/2 kilo big size tanguige, sliced crosswise
1/2 head garlic, minced
1/2 cup soy sauce
1/4 cup lemon juice
1/2 tsp. sugar
powdered pepper
seasoning liquid
cooking oil

Cooking procedure:

Marinate tanguige steak in a mixture of soy sauce, lemon juice, garlic and…

Paksiw na Bangus

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Paksiw na Bangus is the one of the original way of cooking bangus. There are countless ways to cook the bangus just get your imagination and resourcefulness working and you discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival.


Some people who love fishing have been catching the fish on their fishing pastime along the cornice road breakwaters here in Abu Dhabi. I can not explain how bangus have thrive in UAE waters. Bangus is a regular items at fish markets here when they are in season.


On this post it is paksiw na bangus with vegetable. The juices of ampalaya and talong (bitter gourd and eggplant) some how enhance the paksiw flavor of bangus.

Ingredients:

1 k. bangus
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
1 tbsp. whole black pepper
1/4 c. vinegar or 3 tbsp. sampalok sinigang mix
3 whole green sili
cooking oil
salt

Cooking procedure:

Remove gills and innards of bangus. Using scissors cut fins…

Kinilaw na Tanguigue

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Kinilaw is one of my favorite dish, when ever fresh tanguige or any other white meat fish is available in the market kinilaw would be part of the dinner table or as pulutan for the social drinking in the evening.

I like my kinilaw really fresh, this way you could taste the texture and flavor of the fish meat Not the type that is overcooked with vinegar that has become to sour. Some also prepare kinilaw with coconut milk or mayonnaise to remove the fishy taste. I know some also parboil the fish.
Of course the best are those prepared right after the catch , with the basic simple ingredients. This are prepared by just washing the fish meat with vinegar then drain, put in chopped onions, ginger siling labuyo seasoned with salt and with kalamansi.

Here is a kinilaw with a touch of vegetable salad I had at Philippine House restaurant, Tourist Club area here in Abu Dhabi. Judging from the ingredients and taste I have duplicated it and make it even better.
Ingredients:

1 kilo tanguigue, debone…

Ginisang Togue

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Ginisang Togue. Togue (Mung Bean Sprout) a very common and cheap vegetable widely used in Southeast Asia, eaten cooked as well as raw. There is a unique taste that some people especially the children don’t like or are not used to, that is why is not quite as popular with the Filipinos, compared to the Chinese, Japanese and Koreans. Personally I like the tails removed I know it is a tedious job, Imagine nipping off the tails of each sprout one by one. I usually ask the help of my children and I always get complaints. Sometimes you find Togue with the tails already chopped off in supermarket. These sprouts are grown in porous foam, so the bean when it germinates anchor its roots to the foam and when they are harvested farmers just cut off the base of the sprout separating it from the foam. The togue sold at the Market (Palengke) are grown the normal way, the beans are allowed to germinate in moist jute sacks.

Togue are normally cooked as vegetable lumpia or ginisa in Filipino households…

Pinakbet

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Here is another popular vegetable dish, who would not know the Pinakbet. I have mentioned on my previous post that Pinakbet is original of Northern Luzon the Ilocanos.

Pinakbet have become the national favorite vegetable dish of the Filipinos. There are hundreds of variations depending on the available ingredients, how ever it has to have the bagoong.

On this post recipe is the Tagalog version of pinakbet, It is guinisa with bagoong alamang. I used also ground beef instead of the usual pork.

Ingredients:

100 g. ground beef
1/3 cup bagoong alamang
1 big size tomato, chopped
1 medium size onion, chopped
1 thumb size ginger, sliced
1 bundle sitaw, cut in 2” lengths
1/8 of a whole squash, seeded, cut into wedges
1 bundle okra, tips and stem remove, sliced diagonally
2 medium size eggplant, slit half, cut into wedges
2 medium size ampalaya, seeded, slit half, cut into wedges
cooking oil
patis

Cooking procedure:

In a sauce pan, sauté garlic, ginger, onion and tomato. Add beef and stir cook f…

Oxtail Kare Kare, Buntot ng Baka

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Kare Kare, Buntot ng Baka. The other day I went to Marina Mall it is the second mall in Abu Dhabi, its several times more the size of Abu Dhabi Mall it is located in a reclaimed island at the end of the Abu Dhabi corniche road right beside the famous Emirates Palace Hotel. My purpose was to look around. Its summer time sale season may be I could find some bargain item.

Marina Mall is where you could find also the second Carrefour Supermarket I did want to buy some grocery items as well. The meat, seafood and the vegetable section is huge you could find a lot of options, as long as you have the right budget of course. Well the price is not expensive also. I found this Oxtail, Kare-kare immediately come into my cravings. I bought 1/2 kilo Oxtail and 1/2 kilo Oxtripe and found all the ingredients I need at the vegetable section. With the availability of various food powder mixes cooking has become as easy as 123. On this recipe I used the Mama Sita Kare-kare mix.
Ingredients:
1/2 kilo oxt…

Patola Misua Soup

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Patola Misua Soup.Patola is one of the fresh vegetables that are always available here in UAE. It comes from India. This vegetable is a native of India and grows on tropical countries.


In Pilipino households Patola is usually sautéed with other vegetables and with shrimps, pork or chicken, garlic and onions. It used in misua noodle soups with meatballs and lots of chicken broth. It is also cooked with caned sardines sautéed or soup. Here is the recipe of my Patola Misua Soup.

Ingredients:

6 medium size patola, skinned and cut into 1” crosswise
1 small packet misua noodles
100 g. chicken, boiled, cut into cubes
100 g. pork, boiled, cut into cubes
1/2 head garlic, minced
1 medium size onion, choped
2-3 stalks wansoy, chopped
1/2 cup patis
cooking oil
Salt and pepper

Cooking procedure:

In a casserole boil chicken and pork until tender. Remove meat from casserole set aside broth, cut meat into cubes. In same casserole sauté garlic and onion, add chicken and pork cook until meat turns to lig…

Tinapa Tuna Fried Rice

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Tinapa Tuna Fried Rice. Leftover rice from last night and a piece of Matambaka Tinapa I though I could make a good Tinapa Fried Rice. When I was working in Mc Dermott, Batam Island, Indonesia I have tried this fried rice with flakes of dried fish. It is called Nasi Goreng Ikan Asin (Salted Fish Fried Rice) it was really good. I want to try to use Tinapa instead of dried fish to make the sinagag taste more authentic Pilipino breakfast, add the aroma of Tinapa. I had only one piece of Tinapa so I added a small can of Tuna flakes, I want big flakes visible in my fried rice so I use the one with solid pack. This Fried Rice taste better than the Dried Fish Fried Rice and the Tinapa aroma you can not resist. You can try any variations you want you can even add eggs, but the main ingredient is the Tinapa. Here’s the recipe.

Ingredients:

1 pc. medium size Tinapa, deboned and flaked
1 small can Tuna (solid cut in brine), flaked
6 cups of cold rice, loosely mashed
1/2 head garlic, crushed and ch…

Chicken Afritada

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Chicken Afritada. It caught my attention the fresh chickens on the rack, when I fast by Al Maya Supermarket earlier this evening. Then I thought why not cook a chicken dish tonight, it’s a little late already and wanted a good dish. Although fresh chickens are more expensive than frozen, the extra cost is compensated by the time save to de-freeze especially when you’re already really hungry after a day of hard work.

Fresh chickens come from the local poultry in the cooler part of UAE at Al Ain. There are several brands to choose from I bought one from Al Ain Poultry Farm
Afritadais another dish prepared during especial occasions. Of course there are countless variations of this popular dish. Here is the recipe of the Chicken Afritada I prepared.
Ingredients:
1 kilo chicken, cut into serving pieces with the bones intact 1/2 head garlic, minced 2 medium size onion, chopped 4 potatoes, quartered 2 red and green bell pepper, sliced 1 medium size carrot cut same size as potato 1 cup tomato s…

Chicken Sopas

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Sopas is served for breakfast and merienda. It is one of the dishes I regularly cook when ever I feel I have to skip a heavy meal. On this recipe I use mixed vegetables instead of fresh and other ingredients that are available in the refrigerator and cupboard.


Ingredients:

3 c. macaroni
100 g. chicken gizzard and liver, diced
250 g. chicken meat, diced
3 regular hotdog, sliced crosswise
2 c. mixed vegetables
1/2 head garlic, minced
1 medium size onion, chopped
3-5 stalk wansoy, chopped
1/4 c. patis
1/4 c. evaporated milk
cooking oil
Salt and pepper


Cooking procedure:

In a casserole boil chicken meat, gizzard and liver until tender. Remove chicken from casserole set aside broth, Dice chicken meat, gizzard and liver. In same casserole sauté garlic, onion, add chicken meat, gizzard and liver stir cook for 2 to 5 minutes. Add patis stir cook for another 1 to 3 minutes and 15 cups broth, let boil. Add the macaroni and simmer for 30 to 45 minutes or until soft and tender. Add hotdog and mixed…

Ginisang Pechay

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Ginisang Pechay. I like the taste of pechay. It is added to nilaga, pochero or even to karekare just to name of the many dishes that adding this vegetable will give the dish a distinctive flavor of vegetable. Here is the popular simple ginisa dish that I use to cook when ever fresh harvest is available.


Ingredients:

4 large bundle pechay, cut crosswise into thin strips
150 g. pork, diced
200 g. small size shrimp
1/2 head garlic, minced
1 medium size onion, chopped
2 medium size tomato, chopped
1/2 c. patis


Cooking procedure:

Wash vegetables and drain pechay, cut crosswise into thin strips, separate the stalks from the green leafy part. In a sauce pan, sauté garlic, onion and tomato. Add pork stir cook until pork changes to light brown, add patis and continue to cook for another 3-5 minutes. Add in shrimp and continue to stir cook for a minute. Add 4 cups of water simmer for about 5-10 minutes. Add pechay stalks first and after 2-3 minutes the leafy part simmer for another 3-5 minutes or…

Tinolang Halaan

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Tinolang Halaan. Yesterday was Friday, that mean it’s a rest day. I know most Filipinos here in UAE would just spend the whole day at home. The temperature outside is souring high, and its very humid summer has just started. There are some who beat the heat by going to the beach they go early morning and in the evening till night, most are going for a swim but some are going for fishing, claming in the morning and crabbing in the night. You’ll be surprise if I tell you how much could be catch if your on the right fishing place, “Balde baldeng” halaan at alimasag. I know I’ve been there on several occasions. Well what’s the connection of my cooking blog about Filipinos going at the beach? I tell you what.


Yesterday evening I went to Saba one of my favorite neighborhood Pilipino products grocery store then I notice this red pail full of clams (halaan). I know straight away that it’s for sale and what a bargain I couldn’t resist and bought two kilos, Inday the tindera add another half ki…

Kalderetang Kambing

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Kalderetang Kambing. Kaldereta is one of the meat dishes everyone has come to love. You can always find it in the menus of authentic Pilipino restaurant or even in "turo-turo" type restaurant. On every celebrations, on ordinary occasions or get together party, kaldereta will most likely be on the table. There is the kalderetang baka, manok or even pork. But on this post it’s the favorite kalderetang kambing.

Yes it’s the same kambing that you see in your backyard back in the province. Fresh goat meat is available here in UAE they come from India. Goats are slaughtered here the meat is called Indian mutton, I don’t know why its called mutton when in fact its actually a goat meat, mutton is for lamb meat. Its available in all supermarket or in small neighborhood meat shops. I bought the Indian mutton for this recipe at Al Maya it’s a 24 hours grocery supermarket located near our flat building. Pilipino non pork food products are also available. I bought the kaldereta mix and t…

Ginisang Upo

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Ginisang Upo. I grew up in the province, far up north, Vigan, Ilocos Sur. Northern Luzon is famous for vegetable dish the original place of Pinakbet. Most likely I will make a post in the future. In the province a meal would always be of vegetable dish, these are harvested at the vegetables backyard right before cooking. Cooking would be simply boiled with fish bagoong garnished with broiled fish.

Most of the vegetables that are mentioned in Bahay Kubo are also available here in Abu Dhabi. It comes from India and other neighboring Middle Eastern countries like Jordan ect. One such is Upo, you can always find it on small neighborhood grocery stores or at Abu Dhabi Cooperative Society Supermarket.

Upo has a distinctive taste that captures the taste buds of even the non vegetable lovers. On this post Upo is cooked sautéed with pork and shrimp.



Ingredients:

200 g. pork, cut into short strips
250 g. small size shrimp
3 pcs. small size upo cut into short strips
1/2 head garlic, minced
1 medi…

Pork Dinuguan

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Finally I have managed to start this cooking blog. I have chosen Pork Dinuguan on my first post. This dish has always been my favorite, when ever I am on leave I always make a point that Dinuguan is on the menu on my first meal. Back home fresh ingredients are always available especially the pork blood. There are hundreds of cooking variations of pork dinuguan. Thru the years I have developed my own several variations base on available ingredients at home and while overseas.


Here is one Pork Dinuguan ala Abu Dhabi. Pork blood is not readily available here in UAE, there are some pork meat product traders that sell them but it has to be ordered in advance but most of the time it is not available. Filipinos here have found a substitute for pork blood, Black Pudding. Pork meat and other pork food products are available in UAE on some selected specialty supermarkets for non Muslim, here in Abu Dhabi it is available at Spinneys, so with other Pilipino food products in fact Spinneys here In…

Filipino Fish and Seafood Recipes [7]

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