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Tuesday, June 14, 2011

Sarciadong Isda

2 lbs Tilapia, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Cooking oil for frying

How to cook Sarciadong Isda:
  • Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
  • Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
  • Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes
  • Add the fish sauce and ground black pepper then stir.
  • Put-in the chopped green onions and water then bring to a boil.
  • Add the fried fish and simmer for 3 to 5 minutes.
  • Pour the beaten eggs on the pan. Ensure that it is distributed evenly.
  • Once the eggs curdles or coagulates, you may start stirring the mixture.
  • Simmer for another 2 minutes than transfer to a serving plate.
  • Serve hot. Share and enjoy!

Escabecheng Lapu-Lapu

5 Lapu-Lapu (grouper fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut into strips
1 bell pepper; cut into strips
4 cloves garlic; mined
1 onion; chopped
1 tablespoon ginger; minced
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

How to cook Escabecheng Lapu-Lapu:
  • In a skillet, fry lapu-lapu fish and place in a platter. Set aside.
  • Sauté garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. 
  • Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. 
  • Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture).
  • Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot!

Homemade Sardines

1 kilo of sardine fish (you can replace this with galunggong) cleaned and washed
some cooking oil
3 tablespoons of flour
1teaspoon of chili powder (optional)
one fourth cup of olive oil
20 cloves of garlic minced
1 big onion sliced
1 teaspoon of fresh ginger chopped
half a cup of tomato purée (tomatoes skins and seeds removed puréed in a blender)
1 teaspoon of tomato paste
4 tablespoons of vinegar

How to cook Sardines:
  • Dredge the fishes with flour and fry them on a shallow pan with some cooking oil.  Set them aside.  
  • In another casserole, put some olive oil (about 3 tablespoons) and start sautéing your garlic, onion and ginger.  
  • Add the tomato paste, tomato puree and vinegar.  Put your fried fishes and chili powder.  Let it simmer over medium fire.  
  • Pour the rest of your olive oil.  Salt and pepper to taste. 

Ginataang Tilapia (Tilapia in Coconut Milk)

4 pieces of tilapia medium sized. Cleaned and inners removed.
ginger about a thumb sized pounded
2 cloves of garlic, pounded
1 onion sliced
2 pieces of long green chili (siling haba)
1 cup of coconut milk
1 bundle of pechay, cleaned and cut in serving portions
some cooking oil

How to cook Ginataang Tilapia:
  • Saute the garlic, onion and ginger with the cooking oil.
  • Pour the half of the coconut milk, put the vegetables, then the tilapia and cover. Simmer it over medium fire.
  • As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice. 

Monday, June 13, 2011

Tuna Sisig

1/2 kilogram tuna fish fillet, cubed
1/4 cup MAGGI Savor Calamansi
Cooking oil for frying
2 tablespoons cooking oil
1/2 cup onions, chopped
1 sachet 8 gram MAGGI Magic Sarap
1 tablespoon MAGGI Savor Classic
crushed pork chicharon ( pork rind ), optional

How to cook Tuna Fish Sisig
  • Marinate tuna in MAGGI Savor Calamansi for at least 15 minutes.
  • Fry marinated tuna until brown and crispy. Set aside.
  • Heat oil and saute onions for 30 seconds Stir In prepared tuna and season with MAGGI Magic Sarap and MAGGI Savor Classic.
  • Transfer on a heated and buttered sizzling plate. Top with crushed chicharon or egg if desired.
Note: Preparation Time 10 minutes plus 15 minutes to marinate tuna. Cooking time is 20 minutes.

Fish Bicol Express

meat of one pampano or large besugo, chopped
2 green siling haba (finger chilis)
4 cloves of Philippine garlic (or any small, strong variety)
1/2 tbsp ginger
black pepper
2 tbsp. calamansi (Philippine lemon)juice
2 tablespoons bagoong (Filipino shrimp paste)
1 crushed Philippine siling labuyo (or Thai bird chili)
1 bulb lemongrass
2 cups thick coconut milk
pinch of turmeric
sea salt to taste

How to cook Fish Bicol Express:
  • Remove seeds from siling haba, cut into rings, and soak in water. Set aside.
  • Mix garlic, ginger, black pepper, calamansi juice, bagoong, siling labuyo, crushed lemongrass bulb, and 1 cup of coconut milk in a pot. Heat for a minute and add fish. Stir constantly to avoid curdled coconut milk.
  • When fish is half-cooked, add the rest of the coconut milk, turmeric. Simmer til cooked.
  • Season with salt and pepper if needed, and mix in siling haba.


Tinolang Isda (Boiled Fish)

1 tbsp vegetable oil
1 large onion,quartered
1 clove garlic,minced
1 thumb size ginger,sliced
3 cups water
2 pieces chayote,sliced
1 cup malunggay
1 kilo tuna  or swordfish
patis or salt to taste
1/2 fresly ground pepper

How to cook Tinolang Isda:
  • In a medium saucepan,heat oil. Saute onion,garlic and ginger. Add in water and tanglad and bring to a boil.
  • Add fish and chayote. Season with patis and pepper and simmer until chayote is cooked.
  • Add malunggay at the end then turned off the heat.

Monday, May 16, 2011

Sweet and Sour Fishballs

1 kilo dalagang bukid ( Redbelly fusilier or double lined fusilier)
1 medium ginger, crushed
1 large carrot chopped
1/2 kilo sweet potato or kamote, boiled and mashed
7 stalks green onions, chopped
4 eggs, beaten
1/2 cup breadcrumbs
For the Sauce:
1 can (836 g) Del Monte Pineapple tidbits, drained (reserve syrup)
2/3 cup sugar
1/4 teaspoon pepper
3 tablespoon soy sauce
4 tablespoon cornstarch dissolved in 1 cup water
1 large (100g) red bell pepper, cut into strips
7 stalks green onion, cut into 1 inch long pieces
2 tablespoons Del Monte original blend ketchup

How to cook Sweet and Sour Fishballs:
  • Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.Season with 1-1.2 tsp. iodized salt (or 1-1/2 Tbsp. rock salt), 2 Tbsp. soy sauce ans 1 tsp. pepper. Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
  • For the sauce: Combine the first 5 ingredients . Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell pepper and green onions. Pour over fishballs just before serving.

Adobong Hito (Stewed Catfish)

3 medium sized hito (catfish)
1 small head garlic, crushed
1/4 cup yellow ginger juice
3/4 cup native vinegar
1/2 cup pork lard

How to cook Adobong Hito
  • In the market, have the head and gills of the fish removed. Also remove the internal organs of the fish and wash it well. Let stand in vinegar for 30 minutes, drain and rub with coarse salt till slimy coating is removed. Rinse in vinegar again then wash fish in water.
  • In a bowl marinate the fish in garlic, ginger juice and enough vinegar to cover. Let stand for an hour. Drain and reserve marinade.
  • Heat pork lard and fry fish until crisp. Remove fish from pan and put out excess lard. Pour in the marinade and bring to a boil, simmer uncovered till the vinegar evaporates. Add hito and continue cooking till oil is clear.

Grilled Tilapia In Banana Leaves

3 tilapia, scaled and cleaned
2 tbsps Lea & Perrins Lemon and Dill 5-minute Marinade
1 tsp rock salt
1 chopped red chili
1 sliced onion
1 tsp chopped ginger
3 sliced kamias
1/2 tsp pepper
3 quartered tomatoes
1/2 tsp salt
3 tbsps Lea & Perrins Worcestershire Sauce
banana leaves

How to cook Grilled Tilapia In Banana Leaves
  • Season fish with salt. Place each fish in three layers of banana leaves.
  • Top each fish with slices of onion, kamias and tomatoes.
  • In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
  • Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
  • Cook over hot charcoal for 15 minutes. Serves 3.

Paksiw na Bangus

3 medium    bangus (cleaned, scaled and halved)
4 pcs      long green peppers
2 small    ampalaya, quartered
2 cups    vinegar
2 small   eggplants, quartered
1 cup      water
1 small   ginger, crushed
1 tsp       patis ( fish sauce )

How to cook Paksiw Na Bangus
  • Arrange vegetables at the bottom of casserole.
  • Add bangus, ginger and long green peppers. Pour in vinegar.
  • Let boil. Lower heat and add in water.
  • Let simmer until fish is cooked. Season with patis and serve.
Vinegar decreases the risk of microorganism contamination. Thus, food with sufficient vinegar are least likely to be suspect infood poisoning.

Stuffed Milk Fish ( Rellenong Bangus )

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

How to cook Rellenong Bangus
  • Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
  • Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
  • Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
  • If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
  • Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
  • Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
  • Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
  • Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Sinigang na Bangus ( Stewed Milkfish in Tamarind )

1 medium sized bangus
1 cup water
3 pcs tomatoes, sliced
1 onion, sliced
1 cup tamarind juice ( boil tamarind 1 cup water and extract the juice )
1 cup puso ng saging or banana blossom
1 cup kangkong
patis or salt to taste

How to cook Sinigang na Bangus
  • Clean and cut bangus into 3 pieces. Sprinkle with salt.
  • In a caserole, put the tomatoes and onions then boil with 1 cup water. Then add the milk fish, banana blossoms and patis to taste.
  • Simmer for 3 to 5 minutes. Then add the kangkong. Serve.