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Showing posts from March, 2015

Tinolang Manok with Malungay and Sotanghon

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Tinolang Manok with Malungay and Sotanghon . One of my favorite version of tinola is with sotanghon. I have posted a couple of tinola dish before, Tinolang Manok with Sotanghon and Chicken with Ampalaya Tendrils and Sotanghon . The addition of sotanghon noodles in a tinola soup make the dish a complete meal, however it is still best eaten and enjoyable with a lot of rice. Malungay and green unripe papaya in a chicken tinola with a lot of ginger is a perfect combination of a chicken soup dish, made more special with the addition of sotanghon noodles. Here is the recipe of my Tinolang Manok with Malungay and Sotanghon . Ingredients: 1 kilo chicken, cut into serving pieces, bone in 150 grams sotanghon noodles, rinsed 1 small size green unripe papaya, skinned cut into wedges 1 bundle malungay leaves, removed from stems 2-3 thumb size ginger, skinned, cut into strips 1/2 head garlic, peeled , crushed, chopped 1 medium size onion, peeled, chopped 3-5 pcs. siling ha

Chicken Arroz Caldo with Salted Egg

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Chicken Arroz Caldo with Salted Egg . I have been always thinking of salted egg on my Lugaw every time I have an Arroz Caldo or Lugaw meal . Today I have a change to try one, Chicken Arroz Caldo with Salted Egg . Egg in toppings on a Lugaw or Porridge is not extraordinary. We Pinoy always have it in our lugaw in place of the meat ingredients, some Chinese porridge are topped with salted egg or even use century egg. Chicken Arroz Caldo with Salted Egg , is of course better that using regular boiled egg. Obviously salted eggs are already salty which complements with the boiled rice, salted eggs have a nuttier texture compared to the regular egg. Here is the recipe of my Chicken Arroz Caldo with Salted Egg . Ingredients: 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 2-3 thumb size ginger, cut into thin strips 1/4 cup fish sauce 1 tsp. turmeric powder salt and pepper co

Pansit Miki with Patola

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Pansit Miki with Patola . This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes . I love using patola on my misua and lomi soup dishes . This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking  Pansit Miki with Patola  is fairly easy, there are no special step, and it is basically the same with the usual ginisa cooking style of thick noodles. Here is the recipe of my  Pansit Miki with Patola . Ingredients: 1 500g pack thick fresh flat miki noodles 3 medium size patola, skinned sliced crosswise into thin rings 1 bunch, pechay, cut to pieces 1 cup pork belly, boiled, cut into strips 1 cup chicken, boiled, cut into strips 1 cup shrimp, trimmed shelled 1/4 cup fish sauce 1/4 cup dark soy sauce 1/2 cup oyster sauce 1/2 head, garlic, peeled, crushed, chopped 1 medium size onion, peeled, chopped 1-2 tsp. ground peppercorn 2-3 stalk kinch

Pakbet with Bagnet, Pinakbet Ilokano

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Pakbet with Bagnet, Pinakbet Ilokano . Pinakbet or Pakbet to Ilokanos is totally different from the Tagalog Pinakbet . The Ilocano Pakbet that I grew up is made up of mostly native vegetable ingredients like ampalaya and eggplant they are smaller in size. Other ingredients that are used are patani seeds and sweet potato or kamote this will add some sweetness. Cabbage is also added when in season. Instead of the using bagoong alamang, the Ilocano Pakbet uses generous amount of bagoong na isda extracts which make the dish on the salty side. Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low hea

Red Sinigang na Maya-maya sa Miso

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Red Sinigang na Maya-maya sa Miso . This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste,  Sinigang na Panga ng Bariles Sa Miso . The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great. Here is the recipe of my version of  Red Sinigang na Maya-maya sa Miso . Ingredients: 1 large medium size whole maya-maya, sliced to