Showing posts from January, 2011

Paksiw na Salay Salay sa Kamias

Paksiw na Salay Salay sa Kamias. Fish cooked with kamias is one of the favorite fish dish in our household. Whenever in season I would prefer my paksiw cooked with the fruit instead of the usual use of vinegar. Paksiw cooked with kamias is more subtle compared with vinegar soured paksiw.

The fish is boiled with sliced kamias some pepper corns and slice onions. Slivers of ginger is added to remove the fishiness of the fish. Generous amount of chili is also added. Here is the recipe.

1 kilo big size salay salay 1/2 head garlic, crushed 1 thumb size ginger cut into thin slices 1 medium size onion, sliced 1 tbsp. crushed black pepper 3-5 pcs. whole green or red chili 2 cups sliced kamias 1 stalk spring onions, cut into 2” length (optional) cooking oil salt
Cooking procedure:

Remove gills and innards by cutting the under belly of each fish. Wash fish thoroughly and drain. In a pot put garlic, onion, ginger and the sliced kamias at the bottom. Arrange the salay salay side by side…

Instant Chicken Noodle Soup with Canned Salmon

Instant Chicken Noodle Soup with Canned Salmon. Here is an alternative to the canned salmon with misua soup that we usually enjoy when times are lean. Instead of using the usual misua noodles I used instant noodles. It was delish as expected, which I really enjoyed with my rice breakfast. I would suggest using extra garlic and a lot of green long chili to remove the fishiness of the canned salmon. Cooking is straight forward, the garlic and onion are first stir fried until fragrant then add the liquid from the canned salmon. Water was then added as fer the quantities suggested and cooked as per the instant noodles package. The salmon was added during the final stage of cooking to avoid the fish meat from disintegrating. Here is the recipe on how I cooked it.


1 big can (425g) Saba canned pink salmon,
3-4 packet instant chicken noodles soup
1/2 head garlic, chopped
1 medium size onion, chopped
1-3 green chili, sliced
cooking oil

Cooking procedure:

Break salmon into small…

Ginataang Munggo, Mung Bean Soup with Coconut Cream

Ginataang Munggo, Mung Bean Soup with Coconut Cream. This recipe is basically ginisang munggo but made creamer by the addition of coconut cream. I used the canned coconut cream that is available in most supermarket. I do not have the usual leafy vegetables that are normally added to ginisang munggo (click here, here, here and here) so I use substitution.

Instead of chili leaves I used spinach then added some extra long green chili. I would suggest to add extra chili for the added chili hotness that will complement with the coconut.

Cooking method is the same with ginisang munggo except with the addition of the coconut cream during the final stage of cooking. Here is the recipe, enjoy.


2 cups munggo (mung beans)
200 grams pork, sliced
200 grams shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
2 thumb size ginger, cut into strips
1 bundle spinach, coarsely chopped
1 400 grams canned coconut cream
3-5 pcs. long green chili

Chicken Arroz Caldo with Bacon

Chicken Arroz Caldo with Bacon. I have made some tweaking on the popular Pinoy meryenda and one of my personal favorite comfort food, the chicken arroz caldo. First of I added some turmeric powder which make the rice soup dish really yellow, the addition of turmeric have added more zest to the arroz caldo.

To complete the dish I also garnished it with crispy fried bacon bits in addition to the usual fried garlic toppings. And for the final touch drizzled with oil from frying the garlic and bacon.

This one is a winner, great for breakfast and meryenda. Here’s the recipe of this innovative version of Chicken Arroz Caldo with Bacon, enjoy.
1/2 kilo chicken, cut into serving pieces, 2 cups glutinous rice 1 cup regular rice 1/2 head garlic, chopped 1 medium size onion, chopped 2 thumb size ginger, cut into thin strips 1/4 cup fish sauce 1 tsp. turmeric powder salt and pepper cooking oil sliced lemon
For garnishing:
1/2 head garlic chopped, crispy fried, reserve oil 1/2 cup diced…

Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias Recipe. Sapsap is one of the more common fish in Metro Manila and they are usually cheap. When fresh I usually cooked it sinigang style and use kamias as the souring fruit when in season. The fish should be cleaned and washed thoroughly to rid off the distinct after taste and fishiness of the fish.
I usually add some slivers of ginger to help rid of that fishiness. Sapsap cook quickly so it should be added on top of the vegetables. The fish usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here's how I cooked my Sinigang na Sapsap sa Kamias.

1/2 kilo medium to large size sapsap 1/2 thumb size ginger, sliced 1 medium size onion, quartered 2 medium size tomato, quartered 1 bundle kamote tops, trimed 1 small bundle spring onion cut into 2” length 2-3 pieces siling haba, green long chili salt

Cooking procedure:

Remove gills and innards of the fish, wash thoroughly and drain, keep aside. In a pot…

Sydney Chinatown Food Trip

One of the places where Pinoy go when in Sydney is the Market City at Sydney China Town. The mall is a place to find some bargain items and some good Chinese Food in fast food setting. The ground level of the mall are various stalls that are similar to the tiange in the Divisoria or Greenhils. Some even refer it as little Divisoria of Sydney. A wet market is also located in the ground floor if you are looking for fresh seafoods, vegetable and fruits it’s a worth a visit. The third floor of the mall is where the food court is located.
The Little Divisoria
The Fruits and Vegetables Market
The place is always busy catering to mostly tourist including local and of course Pinoys who are looking for good food. There are several food stalls that cater to different cuisine but mostly Chinese, Thai and Malay. One on my favorite stall is the Happy Chef Seafood Noodles. Their menu includes soup where you can choice what type of noodles that go whit it. They serve all kinds of noodle soup from a…

Pinoy Fried Pork Chop

Pinoy Fried Pork Chop. This is the simplest Pinoy version of fried pork I ever know, fresh pork are just rub with salt nothing else and fried to perfection the Pinoy way. I would highly recommend it if you have access to really fresh pork or pork chop, and do not over fry, most Pinoy would tend to overcook their meat, we do not want our fried pork chop as stiff as a cardboard. Pork fried just the right doneness will keep the pork tender and retain the flavors.

The fried pork is served with chopped tomatoes and some chopped onions. For some added kicks chop chili may be added to the tomato and onion salsa. You may wish to add some salt only on the tomato and onion dip but that is not necessary since the meat is already seasoned with salt. There is actually no need for a recipe for this dish but for the benefit of those who are learning how to cook here’s how I cooked it.


1/2 kilo pork chop, about 2 to 3 pieces.
2-3 medium size tomato, coarsely chopped
1 small size onion, ch…

Beef with Bok Choy in Oyster Sauce

Beef with Bok Choy in Oyster Sauce. Here is another quick and delicious beef stirfry dish that is recommended for busy people who almost have no time to cook but still want to enjoy good home cooked meal. Cooking will take more or less 10 minutes excluding marinating time of about 10 to 15 minutes. Cooking is almost similar to my previous beef strifry recipes. The beef is first marinated with soy sauce and cornstarch before strifrying. Beef cooked fast and they tend to get rubbery when overcook. Bok choy have thick stalks therefore the stalks have to be sliced thinner and will be added first before the leafy portion. With the addition of oyster sauce you cannot go wrong, just watch the amount of oyster sauce as they some brands are salty. Here is the recipe of my Beef with Bok Choy in Oyster Sauce.


1/2 kilo beef, thinly sliced into strips
1 bunch baby bok choy, into serving pieces, stalk thinly sliced
1 medium size onion, chopped
2-3 cloves garlic, finely chopped
1 thumb size g…

Steamed Fish, Steamed Maya Maya

Steamed Fish, Steamed Maya Maya. The last time I steamed a fish I used a real steamer and the fish was pre-pouched before steaming to cut the steaming time and get rid of the fishiness of the fish, click here to see that post of steamed tilapia. That dish was more of a home version, it was prepared without all those garnishing. Today I would like to share another version I made, steaming was done using a wok. This method was in fact combined the pouching and steaming process into one. I have also tried to add some garnishing similar to steamed fish serve at Chinese restaurants.

The cooking method is moderately easy. As I earlier mention I used a wok to cook the fish. The fish was pouched and steamed in a wok with some boiling water with ginger and spring onions. The fish has to be placed just above the water line to do the trick I used a steaming rack (which usually comes in your rice cooker box). The wok is then tightly covered with a big pan lid to steam. All the steaming water and …