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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.