Showing posts from June, 2009

Fried Fish, Pritong Alumahan

Pritong Isda, every fish lover for sure has a favorite type of fried fish. I always love fried fish, they are quick and easy to prepare, just rub the fish with salt and fry with oil. Fish can be fried with minimum oil or if you prefer a crispy fried fish use a deep fryer. Pinoy usually fry fish with just salt to taste and serve with chopped tomatoes or with soy sauce or vinegar dip spiced with hot chilies. For a variety fish are also fried with flour coating, with batter or coated with bread crumbs. Here is a recipe of a lightly flour and egg coated fried fish. For this recipe I use alumahan but any fish can be fried with this method. The fish is dip with beaten egg and dredge with flour. The best result is to deep fry the fish but they could always be fried using a wok with a little extra oil, however the result would not be always comparable. Here is the recipe.

1 kilo big size alumahan, about 4 pieces a kilo 1 cup corn starch 1 egg beaten salt and pepper cooking oil
Cooking p…

Chicken Barbecue, Chicken Barbeque

Chicken Barbecue is another food that is loved by my kids. If given the choice between Pinoy chicken barbecue and the fried chickens of popular fast foods like the KFC chicken they will happily choose barbecue. Today I am offering a recipe different from my inihaw na manok. That previous recipe uses the commercially sold Mama Sita’s barbecue marinade, now I have to go a little bit intricate by using marinade that our mothers have been using before the birth of commercially sold marinade. To most Pinoys there are no exact quantities of ingredients for the marinade, marinade ingredients are being poured straight from the bottles or container, by heart our mothers know how much is to be used for a 2 kilo chicken or perhaps they will have to do with what ever available ingredients.

For my recipe I have included quantities for the reasons that most of the readers are only starting or learning to cook, but keep in mind also that this quantities are not mandatory, you will learn later on to …

String Beans with Beef

String Beans with Beef is something I enjoy when I was a kid back in our province. The combination of beef and string beans is something we Pinoy love especially with the added mild sourness from tomatoes or even tamarind. These sour beef and string beans combination is evident in our sinigang na baka.The sitaw or string beans in a sinigang makes a big difference. Having a beef when I was a kid is already something special, this is very true when you come in a poor Province.
However we always have enough vegetables, for this reason beef sinigang comes only on some especial times. Instead beef is used only as sahog for vegetables that are always available. One such dish is string beans with beef. Beef strips are sautéed in garlic, onion and a lot of tomatoes then a bit of water is added to simmer and cook the beef the string beans is then added, sometimes tamarind is also used should more sourness is required.The resultant dish is somewhat like a less broth sinigang flavored vegetable d…

Inihaw na Tulingan

Inihaw na Isda or any other seafood is my favorite fish dish, Pinoys love anything grilled fish or seafood. From the simple straight to the charcoals to the more elaborate wrapped in aluminum foil with onion and tomatoes like the inihaw na bangus or the marinated grilled tuna. Today I just have inihaw na tulingan just season with salt to taste. I have selected a medium size skipjack tuna I wanted it grilled whole but I did not want to have and overcooked outer part and raw inner portion beside I wanted it cooked as quick as possible. To do the trick I ask the fish monger to cut the fish in half along the fish bones along the length of the fish, this way the fish could be cooked a lot quicker. Do not overcook as grilled tuna will tend to get firm when overcooked. This could be served with your favorite dipping sauce. I prefer it dip in fish sauce with kalamansi and a couple of hot chilies. Enjoy.


1 kilo medium size tulingan, skipjack makarel

Cooking procedure:

Ask the f…

Scrambled Egg White

A reader has asked what to do with all those egg whites from making leche flan. The last time I made leche flan I just simply cook it scrambled with tomato and onion, I just added a tablespoon of ketchup to bring back the yellowish color of scrambled egg, it also add flavor to the egg specially when using the Pinoy banana ketchup. Of course you can innovate and use other omelet ingredients. The resultant dish is a healthy version of scrambled egg. This could be serve with your usual breakfast fried rice or pandesal.


egg white from 12 eggs
1 medium size tomato, chopped
1 medium size onion chopped
1 tbsp banana ketchup
salt and pepper
vegetable oil

Cooking procedure:

In a big bowl beat egg whites, add in ketchup, salt and pepper to taste, keep aside. In a pan, sauté onion and tomato until soft. Add in blended egg whites and cook for 5 to 10 minutes, stirring just occasionally to form lumps of scrambled egg. Serve with fried rice or pandesal.

Ginataang Asuhos

Asuhos is always available here, In fact I already have several recipes of asuhos. Today I bought a kilo of the fish. Ginataang Asuhos is another method that came to my mind. For this recipe I again used coconut powder instead of the fresh one for the reason that fresh coconut is not readily available here, it is also troublesome to prepare fresh coconut milk.

Using coconut powder is convenient especially for us who most of the times don’t really have enough time to cook. The recipe is simple if you love fish I am sure you would love this dish.


1 kilo big size asuhos
1/2 head garlic, crushed
2 thumb size ginger cut into thin slices
1 medium size onion, sliced
1 tbsp. crushed black pepper
1 1/2 cup coconut powder
1/4 c. vinegar
3-5 pcs. chili
2-3 stalks leeks, cut into 2” length
cooking oil

Cooking procedure:

Remove scales, heads and innards of each asuhos. Wash fish thoroughly drain. Dilute coconut powder in 2 cups of water and pour in to a pot. Add in garlic, onion an…

Arabic Roasted Chicken with Garlic Sauce

Whole chicken roasted in open flame rotisserie is as popular as shawarma here in Abu Dhabi. They always come in handy whenever there is no time for home cooking. They are convenient and not to pricey. They now cost AED 30.00 a piece about P360.00, this includes half dozen pita (Arabic bread), a lot of potato fries, green salad, olives and pickles and for the dip garlic paste and hummous (Arabic dip or spread made up of chickpeas). They are usually sold at Lebanese restaurants which are located every where.

Pinoys love lechon manok, our own version of whole roasted chicken. I myself when ever I missed our lechon manok have found these Arabic roasted chickens as alternative. Of course they are not comparable with the like of Andoks or Manok ni SnPedro but they can satisfy our cravings while overseas.