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Showing posts from May, 2008

Ginataang Langka, Jackfruit in Coconut Milk

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Ginataang Langka, Lackfruit in Coconut Milk . I have been craving for this dish for quite sometime now. With the availability of already sliced unripe langka in Metro Manila vegetable markets or on most supermarkets sourcing your langka is now very convenient. You can purchase only what ever quantity required, remember that langka fruits come in huge sizes. For those who are from Abu Dhabi I have seen langka at some vegetable markets and are sold in portions, you have to slice them yourself. Cooking ginataang langka is easy it is just basically simmering the langka and other ingredients. Ingredients: 1/2 kilo sliced unripe langka , jackfruit daing na espada cut into 2” square 2 cup coconut milk, kakang gata 5-6 cup coconut milk 1/2 head garlic, minced 5 pieces green sili 4-5 siling labuyo , chopped 2-3 stalks spring onion, chopped coarsely ground pepper salt Cooking procedure: In a large casserole put the sliced jackfruit, siling labuyo , ground pepper and

Laing, Taro Leaves in Coconut Milk

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Laing or Taro Leaves in Coconut Milk is another Bicol dish. This is a very popular dish along side the equally famous Bicol express or gulay na lada . Most of you would probably though that cooking laing is complicated. I am sharing to you a simple way of preparing this dish. Here are some tips to remember, use only dried laing leaves if possible have it re-dried under the sun for a couple of hours before cooking, do not stir the laing in the first 10 to 20 minutes of cooking, use generous amount of coconut milk, while cooking stir carefully to avoid mashing the leaves. Here is the recipe of my  Laing or Taro Leaves in Coconut Milk, enjoy Ingredients: 150 g. dried gabi leaves 200 g. pork, diced 150 g. medium size shrimp. shelled 2 cup coconut milk, kakang gata 5-6 cup coconut milk 1/2 head garlic, minced 5 pieces green sili 4-5 siling labuyo , chopped coarsely ground pepper salt Cooking procedure: Quickly rinse dried gabi leave and drain. In a

Sinampalukang Manok

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Sinampalukang Manok, Chicken in Tamarind Flowers and Young Leaves . Compared to chicken sinigang that is soured with tamarind fruit , this dish has a milder sourness which is just perfect with the chicken. It gives also a distinct milky broth that is so comporting to sip or it's so perfect to place in your hot rice. This dish is most likely that you have just heard off or seldom have it unless you are from the province or countryside when the tamarind trees are in bloom. Occasionally tamarind flowers and young leaves can be found in Metro Manila vegetable markets when they are in season. Now if you happen to chance upon it at your vegetable market and craving for sinampalukang manok here is a very simple way to cook it. Ingredients: 1 kilo chicken, chopped to serving pieces 2 to 3 cups, tamarind flowers and young buds 2 medium size onion, quartered 1 bundle sitaw, cut into 2” length 3 pieces eggplant, cut into wedges 1 bundle okra, cut into halves crosswise salt

Dinakdakan, Ilocano Grilled Pig Head/Face

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Dinakdakan . This dish was a requested by a regular reader, yzraph here it is. Dinakdakan is an Ilocano grilled pig head/face, it is a somewhat similar to sisig how eve r dinakdakan is cut in small slices against sisig which is chopped or cut in small cubes. It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise. Ingredients: 1/2 pig head/face, cut into two parts (including brain optional) 1 thumb size ginger, chopped finely 4 medium size onion, chopped finely 3-4 pcs. siling labuyo , chopped finely 1/4 cup vinegar 1 tbsp. peppercorn 3 pcs. bay leaf 1/2 cup mayonnaise coarsely ground pepper salt Cooking procedure: In a big casserole boil pig head/face, peppercorn, bay leaf and salt for 30-45 minutes or until tender and skin can be separated from the skull. On the last 5 minutes of boiling pig head/face add in brain if

Chili Crab

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Chili Crab . I first have my chili crab experience when I was working in  Singapore . It is one of the must have dish when ever your in  Singapore . I wanted to cook this dish for some time. Today I finally both a kilo of  live mud crabs , the size of the crabs are just right four pieces a kilo. Killing the crabs is fairly easy, while the claws are still tied up turn crab upside down and open the flaps under the belly. Stab with the tip of the knife across the middle. Here is how I cooked my Chili Crab Pinoy Style . Ingredients: 1 kilo alimango (mud crab) 1 thumb size ginger, finely chopped 2 medium size onion, chopped 1/2 head garlic, finely chopped 2-3 siling labuyo , chopped 3 cup tomato sauce 1 egg 3-5 stalks  wansoy , chopped 1/4 cup white wine cooking oil salt Cooking procedure : Kill crab by stabbing across the belly with the tip of a knife. Separate the shell from the body with the claws and legs intact. Clean out all the guts and gills, but ke

Turon, Fried Banana Roll

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Turon or Fried Banana Rolls are truly a Filipino snack. It is a street food sold along side with banana-Q. See my previous post of banana-Q . It is prepared by rolling sliced banana sprinkled with brown sugar and topped with langka or makapuno sweets in a lumpia wrapper. Quantities for this recipe is for your guide only, you can make as many turones as you wish there is no limit to the amount of ingredients. It is best eaten as soon as they are cooled enough to eat while the skins are still crisp. Enjoy. Ingredients: 20 pcs. ripe banana (saba variety) 1 pack big size lumpia wrapper (about 20 pcs.) 1/4 cup brown sugar 1/2 cup sweet langka preserve 1/2 cup sweet makapuno preserve cooking oil Cooking procedure: Trim both ends of each banana and peel off skin, cut into half lengthwise keep aside. In a large plate place one piece of lumpia wrapper, place on top 1 slice of banana . Sprinkle banana with brown sugar and top with strips of langka . Roll lu

Spaghetti Marinara

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Spaghetti Marinara . I love spaghetti marinara. In fact I like it more than the sweet Pinoy spaghetti. When ever we eat out on a spaghetti specialty restaurant I would always take spaghetti marinara. This probably because of my love for seafood in general. Now I am sharing my recipe which is fairly simple. Spaghetti marinara uses herbs that are not regularly used in Pinoy cooking like fresh parsley, basil, oregano ect. As an alternative I used McCormick Italian seasoning which is made up of dried herbs. Cooking is basically the same as to my previous post of Pinoy spaghetti and Pinoy spaghetti longanisa . Here is how I cooked it. Ingredients: 1 k. spaghetti, cooked 1/4 k. shrimp, parboiled 1/2 k. halaan , parboiled 1/2 k. tahong , parboiled 1/4 k. squid ring 2 c. tomato sauce 1/2 head garlic, finely chopped 2 medium size onion, finely chopped 6 medium size tomato, finely chopped 3 tbsp. mixed dry herbs 1-2 tbsp. chilli sauce 1/4 c. corn starch 1/4 c. w

Beef Tripe Kare-Kare

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Kare-Kare is one of the best seller in Filipino restaurant. When ever I and the family dine out, kare-kare is always on the ordered list. The best kare-kare , and our favorite is beef tripe kare-kare with a lot of vegetables. Several months back I already made a post on kare-kareng buntot ng baka . Click here to see that post. Today I am sharing a recipe of kare-kare using beef tripe. On this recipe I used beef tripe bought from the supermarket, already pre-cleaned. If you have to buy your tripe at wet markets or meat markets I would recommend that you par-boil the tripe with crushed ginger for 10 to 15 minutes to rid off the unpleasant smell. The tripe should be tender and still chewy to achieve this, the tripe should be boiled for at least 1 1/2 hours. Or cooked in a pressure cooker for at least 30 to 45 minutes. Ingredients: 1/2 k. beef tripe, cut 1”x2” rectangle 3 medium size eggplant, slice diagonally 1 small size banana bud, quartered and cut diagonaly

Papaitan Kambing, Pinapaitan Kambing

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Papaitan Kambing, Pinapaitan Kambing is a popular goat innards stew of the Ilocanos, it is more exotic compared to the equally popular papaitan baka . See my previous post of papaitan baka . Instead of using bile for the papait, papaitan kambing uses the green enzymes from the goat small intestines or isaw. Of course if you are not keen of using the green enzyme you could use the bile instead. If you are not in the Philippines, most likely goat innards is not readily available where you are, not unless you order from your favorite butcher or visit the slaughterhouse. If cooked right papaitan kambing is as good as papaitan baka. Ingredients: 1 k. goat innards 1 head whole garlic 1 thumb size ginger, crushed 3 thumb size ginger, cut into strips 1 head garlic, chopped 2 medium size onion, chopped 1 bundle spring onion, chopped 1 small packet, sampalok sinigang mix 2-3 siling labuyo , chopped 1/2 c. patis salt and pepper Cooking procedure: Wash thoro

Pancit Lucban, Pansit Hab-hab

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Pancit Lucban, Pansit Hab-Hab is a pancit miki guisado version of Lukban, Quezon. This local delicacy of Lucban is sautéed miki noodles with pork meat, pork liver and shrimp. Pechay and sayote is a must vegetable ingredient. What makes this dish unique is the way it is eaten. It is placed in a banana leaf and eaten strait to your mouth with out using any utensil. Pansit hab-hab is drizzled with vinegar to enhance its taste. Here is the recipe of my  Pancit Lucban, Pansit Hab-Hab, try it. Ingredients: 150 g. pork, boiled, cut into strips 150 g. pork liver, boiled, cut into strips 200 g. medium size shrimp, shelled 1/2 k. Lucban miki noodles 1 medium size carrot, sliced 3 big bundles pechay , cut crosswise 200 g. sitsaro , stringed 1 medium size sayote , sliced 1/2 head garlic, minced 1 medium size onion, chopped 1/2 cup patis 1/4 cup soy sauce 1/2 tsp. black pepper cooking oil vinegar or kalamans i juice Cooking procedure: In a larg

Bopis, Kandingga

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Bopis or Kandingga in Bicol . I have several requests for this recipe, now here it is. Bopis is another popular turo-turo dish . It is made up of diced pork or beef lungs, spleen and heart . Cooking this dish is a little bit tricky, it has to be done right to rid of that pig innards smell. It has to be sautéed really dry or until it is sizzling. Or you could boil again the diced bopis and rinse, drain before cooking sautéing . For this reason some are not so keen to have this dish. But for those who have come to like the exotic taste of bopis is surely one dish to crave for. Here is my recipe. Ingredients: 1/2 pork bopis set, (lungs, spleen and heart) 1 medium size labanos , diced finely 1 medium size carrot, diced finely 1 red bell pepper, diced finely 1 big can button mushroom, diced finely 2 tablespoon black pepper, coarsely ground 1/2 head garlic, crushed, minced 1 medium size onion, chopped 1/4 cup atsuete / annatto in oil 2-3 pieces siling labuyo , chop

Ensaladang Bulaklak ng Kalabasa

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Ensaladang Bulaklak ng Kalabasa . Bulaklak ng kalabasa or squash flowers. These colorful vegetables flower are one of my favorite vegetable. It can be one of the ingredients of the popular dinengdeng or cooked as guinisa . Because of their bright yellow orange color they are visually appealing and they are best cooked as salad or ensalada. It is easy to prepare just blanch the flowers in boiling water for a minute or two. Here is how I made it, similar to my previous post of ensaladang katuray . Ingredients: 2 big bundle bulaklak ng kalabasa / squash flowers 1 medium size tomato, chopped 1 small size onion, chopped thinly, optional 2-3 tbsp. bagoon na isda 2 tablespoon. vinegar Cooking procedure: Trim stem and remove stamen and/or pistil of each squash flower and rinse. In a casserole boil water and blanch squash flower for 1/2 to a minute, remove from water and drain, let cool. In a big bowl toss squash flower, and all other ingredients. Chill in refrigerator unti

Chicken Inasal Recipe, Bacolod Chicken Inasal

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Chicken Inasal Recipe, Bacolod Chicken Inasal  has become so popular that gave birth to several fast food restaurants that offer this Ilongo dish. Chicken inasal is barbequed chicken that is marinated with vinegar , tanglad and ginger . Cut choices are paa or chicken whole leg, pecho or half chicken breast, pakpak or chicken wings, isol or chicken tail, atay or chicken liver and baticolon or chicken gizzard. There are several version of this Ilongo chicken barbeque which defend on one’s secret marinade . But here is my simple recipe of Chicken Inasal, Bacolod Chiken Inasal . Ingredients: 1 kilo chicken legs with thigh 1/4 cup kalamansi /lemon juice 1/4 cup vinegar 2-3 stalk tanglad /lemon grass, crushed, chopped 2 thumb size ginger, grated 1 tablespoon sugar 2 tablespoon margarine 1/4 cup atsuete /annatto in oil coarsely ground black pepper salt Cooking procedure: Wash chicken, remove any traces of blood and drain. Slit open chicken leg along the lengt