Showing posts from September, 2007

Sinaing na Isda, Sinaing na Tuna

Sinaing na Isda, Sinaing na Tuna, I bought this 1 1/4 kilo size yellow fin tuna it is just the right size for a sinaing na isda for our dinner. It is a dish famous in Batangas. The fish is slowly cooked in kamias and pork fat. The most common fish used with sinaing is tulingan, there are other fish that are good for this recipe, and the choice of fish is up to what ever available or to one’s preference. Here is my version of sinaing na isda.


1 k. small tuna
1 small pc. pork fat
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
15 pcs. kamias, trimed
3 whole green sili
2 stalked leeks, cut into 2” length, optinal

Cooking procedure:

Remove gills and innards of tuna. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally. In a casserole put, pork fat, onion, ginger and kamias at the bottom. Arrange sliced fish side by side, add enough water to cover fish, Season with salt. Cover and simmer in low heat for 45 minutes to 1 h…


Banana-que is another popular Pinoy Street Food, it is deep fried saba with caramelized sugar coating in bamboo skewer. Don’t be confused by the name, this is no barbecue, it is deep fried. That skewer stick is just for the handling and for ease of serving and eating. Filipinos just coined the term on the basis that banana-que is on a stick similar to barbecue.

I like the caramelized sugar coating and skin of my banana-que, crispy and succulent inside. To attain these the banana is to be deep fried on high heat until color changes to golden brown, then the sugar can be sprinkled while stirring occasionally. And when the sugar start to melt and infuse to the banana removed from heat. Do not over cook the sugar otherwise you end up with sticky coating. Here's how to cook Banana-que.


16 pcs. semi ripe banana (saba variety)
1/4 cup brown sugar
1/2 liter cooking oil
bamboo skewer

Cooking procedure:

Trim both ends of each banana and peel off skin.

In a large wok at high flame…

Seafood Lugaw

Seafood Lugaw, this lugaw recipe is my original. I come to the idea on the popular versions of Chinese congee. When I was working in Singapore, I observed that congees were among the best sellers at hawker’s centers and food courts. I have even tried most of these congees.

The most popular are the one’s garnish with pork, fish and seafood. For Filipinos who would not tried goto, lugaw, or arroz caldo?, certainly most. I myself love goto or lugaw with tokwa’t baboy.

For a new experience try this seafood lugaw. Enjoy!


2 c. malagkit
1 c. bigas
1 k. halaan, steamed, shelled
1/4 k. medium size shrimp, shelled
1/2 k. squid ball, boiled
1/4 k. squid, cleaned, cut into rings
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1/2 head garlic, chopped, deep fried
1 small bundle spring onion, chopped
1 c. patis
2 tbsp. dilaw
cooking oil
salt and pepper

Cooking procedure:

Wash malagkit and bigas, put in large casserole add enough water,…

Vigan Miki

Vigan Miki, this noodle soup dish is one of the popular street food at Vigan City, Ilocos Sur up North Luzon. It is associated as street food because its one of the food attraction in Vigan Plaza, together with the famous empanada and barbecue. It is available in the morning as breakfast.

The reason it is that good is that the noodles are prepared by hand, the dough is rolled into thin round sheet and cut into flat strips and dried in open air. Of course you don’t need to do that. The flat egg noodle available at supermarket are good substitutes. The Vigan miki noodle is actually have the same ingredients with egg noodle it is a mixture of flour, egg and salt.


1/2 k. flat egg noodle, Vigan miki noodle
200 g. sotanghon noodle, vermicelli noodle, soaked with water
250 g. chicken breast, boiled, shredded
100 g. pork, boiled, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle spring onion, chopped
1/2 c. patis
1/2 c. achuete (red coloring extr…


Bulalo is another popular dish, it is simply boiled beef shank with variety of vegetables normally pechay, cabbage and Baguio beans. A simple dish to prepare, how ever it require a lot of time. The best bulalohan probably are the restaurants located along the highway to Batangas.

The more popular ones are at Sto. Thomas, Batangas. Watch out for that delicious bone marrow if your cholesterol count is high.


1 k. bulalo (beef shank), cut crosswise
2 bundles pechay, stem base trimmed
1/2 medium size cabbage, cut into wedges
2 medium size potato, quartered
1 medium size carrot, cut into wedges
1 stalk celery, sliced
1 medium size whole onion
1 medium size onion, quartered
2-3 stalk spring onion, chopped
1 tsp. peppercorns

Cooking procedure :

Wash bulalo thoroughly and remove all traces of blood. Put in a large casserole, add enough water to cover and let boil for 2 to 3 minutes. Drain and discard first boiled liquid, remove all traces of scum. Return bulalo on same casserol…

Ensaladang Labanos

Ensaladang Labanos, have you thought of other ways to cook radish other than mixing with sinigang. It is not really cooking but labanos can be prepared as salad. There are various ways but on this recipe the simple ensalada that is of Ilokano version. It is so simple that you only need fresh tomato and little salt. You would love the crunchiness of labanos, the slightly bitter, tangy and salty taste is just perfect for an appetizer or a side dish of your favorite grilled meat or seafood.


2 medium size labanos, thinly sliced crosswise
2 medium size tomato, cut into thin wedges
1 tsp. salt


Mix radish slices with salt and set aside for about 15-20 minutes or until the salt has melted. Mash and squeeze radish slices thoroughly, until almost dry, discard squeezed juice. In a bowl mix in the tomatoes. Serve immediately for maximum crunch.
See other Ensalada Recipes; 

Paho, Paho Salad
Ensaladang Gulay, Ilocano Style
Ensaladang Guso, Kinilaw na Guso
Radish Salad with Dried Shrim…

Inihaw na Baboy

Inihaw na Baboy, I would like to share this easy inihaw recipe using commercial Marinade and seasoning that are available at any supermarket. On this recipe I use Mama Sita’s Barbecue Marinade and Knorr Liquid Seasoning. I use my cast iron grill pan using gas stove, this is another kitchen utensil for grilling using your conventional stove. It has ridges that simulates grill marks. This is an indispensable must have on your kitchen if you love grill foods but no time to set up your charcoal grill or no place at all.


1 k. pork chop
3/4 c. Mama Sita’s Barbecue Marinade
Knorr Liquid Seasoning

Cooking procedure:

Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with Mama Sita’s Barbecue Marinade for 3 hours or overnight. Grill at medium to high heat for 5-10 minutes on each side. Drizzle with Knorr Liquid Seasoning in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.

Ginisang Munggo

Ginisang Munggo.Mung Beans is a simple dish that is associated with the Filipino working class, what ever it is I love this dish. It is best served with fried fish. I like it with a lot of ampalaya and talong in it and topped with malungay or with talbos ng ampalaya.

I can imagine a dish of hot steamy ginisang munggo with a lot of rice in a rainy day.


2 c. munggo (mung beans)
200 g. pork, sliced
200 g. shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
3 pcs. tinapa, deboned or left over fried fish
1 bundle, talbos ng ampalaya
3 pcs. small ampalaya, cut into wedges
3 pcs medium size eggplant, cut into wedges
1/2 c. patis
vegetable oil

Cooking procedure:

Wash munggo beans, check and remove stones that might have mixed with the beans. Put in a medium size pot 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…

Lumpiang Shanghai, Fried Meat Roll

Lumpiang Shanghai. On most of birthday celebrations or any occasions that I have attended lumpiang shanghai would most likely be on the table. It is one of the best sellers also on fast food restaurants with Chinese theme. These dish is best serve immediately, otherwise the wrapper becomes soggy.

The only hard part obviously is the wrapping process. Wrapper is not a problem though, you could always use spring roll wrappers which is available of most supermarkets. There are various varieties of lumpia like fish, crab, vegetables, ect. but on this recipe is pork lumpiang shanghai.


1 k. ground pork
1/4 k shrimps, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely chopped
1 medium size carrot, finely chopped
2 stalk celery, finely chopped
5 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
lumpia or spring roll wrappers
cooking oil

Cooking procedure:

Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of fill…

Crispy Fried Fish

Crispy Fried Fish, these recipe can use any white meat fish its either fried as a whole, sliced or fillet. I have seen in some Chinese restaurant fried their fish, head and tail intact but sliced open at the bottom to form a winged standing fried fish. These recipe is for fried fish without any sauce, just the tartar dipping sauce. This way you could really taste the full flavor of the fish.


1 medium size lapulapu
1/4 c. kalamansi juice
salt and pepper
cooking oil

2 c. all purpose flour
1 tsp. baking powder
1 cup water
2 tsp. sugar
2 tsp. salt
2 pcs. egg

Tartar Sauce
1 c. mayonnaise
1/2 c. pickle relish, drained
1 medium size onion, finely chopped

Cooking procedure:

Remove gills and innards of lapulapu. Wash fish thoroughly drain. Cut fish meat off bone, head and tail to make fillet and slice into serving pieces. (or slice fish diagonally crosswise). Marinate fish for 10-15 minutes with kalamansi juice, season with salt and pepper. Keep in refrigerator. Prepare tartar …

Crispy Pata

Crispy Pata, another best seller dish at your favorite authentic Pilipino restaurant. You’ve probably been trying to duplicate it at home but most of the time you end up with burnt pata skin not to mention your own skin if you are not careful during deep frying.

Here are some tips:

Boil pata in generous amount of salt and sprite or 7-Up plus your spice. Don’t over cook just boil until tender. Drain dry and keep refrigerated overnight.

On deep frying. Heat enough oil to cover pata until it start to smoke. When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the kawali, then set to low heat when pata starts to turn to golden brown in color.


1 whole pork pata
1 small can Sprite or 7-up
1 whole garlic
1 tbsp. peppercorns
3 tbsp salt
3 bay leaves
1 tbsp. soy sauce
cooking oil for frying

Cooking Procedure:

Wash pork pata and place in a big pot. Add Sprite or 7-up and …

Ginataang Alimasag

Ginataang Alimasag is one of the of the several ways Filipinos cook crabs. It is cooked with string beans and pumpkins. On my recipe the crabs are steamed first this way the freshness will be preserved and you could always cook your ginataan later on.

Ginataang Alimasag is eaten with a lot of rice specially if you have prepared it little spicy. It is best eaten with your hands, forget the spoon and fork. Enjoy!


1 kilo alimasag
1 bundle sitaw, cut into 2” lengths
2 cups kalabasa, cut into wedges
1/2 head garlic, crushed
1 thumb size ginger, cut into strips
4 cups coconut milk
2-3 siling labuyo, chopped
1 bundle leeks, cut into 1” lengths
cooking oil

Cooking procedure:

Remive belly flap of each crab wash and drain. Steam crabs for 10 to 15 minutes, cut crabs in half set aside. In a large pot sauté garlic and ginger. Add coconut milk, bring it to a boil. Add in crabs and simmer for 10 to 15 minutes or until the liquid is reduced by half, stirring occasionally. Add vegetabl…

Sinigang na Baboy (Buntot)

Sinigang na Baboy, cooking meat sinigang is basically the same what ever kind of meat used. There are no specific kind of vegetables or quantities required as long as it is suitable for sinigang. For paasim the most used of course is tamarind as mentioned on my previous sinigang post. Well you wouldn’t even worry how to prepare it they can be bought in powder form in convenient sachet at your favorite Pilipino store.


1 k. pork buntot
2 medium size onion, quartered
2 medium size tomato, quartered
4 gabi (taro root), cubed
1 bundle sitaw, cut into 2″ length
1 bundle sigarillas, split and cut into 2″ length
1 bundle kangkong leaves
1 bundle okra, cut crosswise
2 tbsp sampaloc sinigang mix
4 siling haba

Cooking procedure:

Cut pork buntot into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until pork buntot are tender. Take out all scum that rises to the surface. Add gabi (taro root), and sim…

Oriental Chopsuey

Oriental Chopsuey. Chopsuey is a very popular vegetable dish. We as Filipinos have come up with our own individual variation that suits our taste and the availability of ingredients. There are no exact measurements of ingredients. I myself have cooked it in several variations. How ever on this post I am presenting it with a touch of Mongolian. I have mention that there is no exact quantities of ingredients, therefore whatever ingredients that are in these recipe are items that I have on my refrigerator and cupboard at the time of cooking. You could always adjust the ingredients base on what ever available or base on your preference.


150 g. pork, slice thinly
100 g. shrimp, shelled
100 g. squid balls
100 g. squid, cut into rings
100 g. crab sticks, cut in halves
100 g. green beans, sliced diagonally
12 pcs. young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
1 small size cauliflower, cut into floweret
1 small size cabbage, cut …

Lumpiang Sariwa, Lumpiang Ubod

Lumpiang Ubod, Fresh Lumpia, This one is a truly authentic Filipino dish. This Pinoy Fresh Vegatable Roll is one of my personal favourite. When ever I eat at Goldilocks or any Filipino restaurant if it is in the menu for sure I will always include it on my order. I am sure a lot of you have been trying to cook this.

It is not that hard, the only part that needs a bit of skill is cooking the egg wrapper. Well you could always use the lumpia wrappers that are sold at supermarkets. But of course fresh lumpia tastes best on thick egg wrapper.



1/4 k. ground lean pork
1/4 k. shrimps, chopped
1/2 k. ubod, cut julienne
1 small size carrot, cut julienne
1 small bundle green beans, sliced thinly
1/2 head garlic, chopped
1 medium size onion, chopped
1 bundle spring onion, chopped
1/2 c. patis
salt and pepper

Homemade Egg Wrapper:

4 eggs
2 c. cornstarch
1 small can evap. milk
1 1/2 c. water
1/2 tsp. salt


1 c. brown sugar
2 tbsp. soy sauce
3 1/2 c. broth
1 tsp. salt
1/2 c.…

Saluyot at Labong

Labong Mixed with Saluyot, one of the countless variation of dinengdeng a popular Ilokano dish. The labong is cut off from the bamboo stalk and then cut into tiny strips.

It is then boiled with the saluyot leaves together with bagoong na isda and toped with grilled bangus.


1/2 k. labong, sliced, parboiled for 1-1 1/2 hrs., rinse and drained
2 bundles saluyot leaves, coarsely cut crosswise
3 pcs. bangus belly fillet, grilled
4 tsp. bagoong isda
2 medium size tomato, quartered

Cooking Procedure:

In a casserole bring to a boil 4 to 6 cups of water. Dilute bagoong na isda in 1 to 2 cups of water, strain in a sheave and pour in solution and simmer for 3 to 5 minutes, remove all scams that rises. Add in labong and tomato, simmer for another 3 to 5 minutes. Add in saluyot and cook for 3 to 5 minutes or until vegetables are cooked. Season with salt. Top with grilled bangus and keep covered for a minute. Serve hot.

See other Ilocano Vegetable Soup Recipes; 

Dinengdeng na Saging n…

Inihaw na Tuna

Inihaw na Tuna, Grilled Tuna. Favorite parts of tuna for grilling are the buntot, belly and panga. You could always order grilled tuna on most seafood restaurants but it will cost you a fortune. My personal favorite inihaw part is the belly. The layers of meat strips of the belly makes you drool. It is best serve with a spicy dipping sauce of soy sauce and kalamansi.


tuna (belly, buntot or panga)
1/2 c. soy sauce
1/4 c kalamansi juice

Cooking procedure:

Wash tuna, remove any traces of blood. Drain in a strainer. Marinate tuna with the mixture of soy sauce, kalamansi juice and little salt for 15 to 20 minutes before grilling. Grill in charcoal for 10 to 15 minutes on each side. Do not overcook, inside to be just cooked. Serve with a dipping sauce.
See other Fish Inihaw recipes; 

Grilled Tanguige Steaks with Star Margarine Garlic Sauce
Hotplate Grilled Tulingan
Inihaw na Talakitok sa Hotplate
Inihaw na Bangus, Pinaputok na Bangus
Inihaw na Isda sa Tanglad
Pinaputok na Talakitok…


Igado is an Ilokano dish that is close to adobo. It is made up of pork meat, liver, heart and kidney. There is no problem in buying pork liver how ever buying the heart and kidney is most of the time not available or it is sold together with the lungs and other internal parts for bopis.

But you could always cook Igado using pork meat and liver if the heart and kidney are not available. Igado is a specialty dish of the Ilokanos. It is cooked a little saltier, with vinegar and nearly dry for the reason that it has to have a longer shelf life.
See other Igado recipes; 

Igado with Pineapple and Mushroom
Igado the Day After
Igado with Isaw
Igado with Olives
Beef Igado
Chicken Igado
Dinaldalem, Pork Liver in Vinegar and Soy Sauce

Here is the recipe of my Igado.

1/2 k. pork, slice thinly
1/4 k. liver, slice thinly, rinsed,  marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1 small can chick…

Grilled Stuffed Squid

Grilled Stuffed Squid, Inihaw na Pusit. I bought this fresh squid the size is just right for grilling, It comes to six pieces a kilo. Inihaw na pusit is popular as pulutan for those who are manginginom. There are several ways to grill the pusit, you can also grill it with out the stuffing. My only advice is not to grill it to long as it will become rubbery, grill it for 3-5 minutes each side and keep it away from the charcoal to about 6 inches. You could also grill it in ribbed grilling plate if you don’t like the messy and tricky process of grilling it in open flame charcoal. Inuman na…


1 k. large size fresh squid
2 pcs. medium size tomato, chopped
2 pcs. medium size onion, chopped
1 thumb size ginger, chopped
1/4 head garlic, crushed
6 pc. kalamansi, cut in halves
2-3 siling labuyo
1/2 c. soy sauce
1/4 c. sprite or 7up
salt and pepper

Cooking procedure:

To clean pusit, pull out the head and the innards will come out with it. Discard entrails. Remove the teeth …

Kinilaw na Lato

Kinilaw na Lato. Lato is a type of seaweed, has green colored tiny bulb like grapes attached to a thick stem. Back in the province, we regularly have lato or guso on the table. But in Manila where fresh lato or any other seaweeds is rarely seen in the market people don’t even know what it is.

That is why lot of city people really don’t like eating seaweeds not unless of course you are from or live along the seashores.

Lato salad is rich in iodine so with other seaweeds. For those who want to try this dish here is the recipe of my kinilaw na lato. Enjoy.
1/2 kilo lato 1 small size onion, diced 2 small size tomato, diced 1 thumb size ginger, chopped into small strips kalamansi salt
Clean lato of debris and trim spoiled parts and thick stems, rinse with running water, drain and keep chilled in refrigerator for 10 to 15 minutes before serving. In the meantime prepare dressing by mixing onion, tomato, ginger and season with a dash of salt. When ready to serve, toss lato …