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Paksiw na Bangus

Posted by Gourmet World | Labels: , ,


Ingredients:
1 big bangus cleaned but not scaled cut in about 4 to five slices
2 siling haba (finger chilies)
3 cloves of garlic pounded
a small piece of ginger washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a cup of vinegar
1 teaspoon of salt
some water about (half a glass of small water)
Procedure:
Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

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Ginisang Sitaw at kalabasa (Sauted String Beans and Squash)

Posted by Gourmet World | Labels: , , ,




You will need:

2 tbsp cooking oil
4 cloves garlic, minced
1 medium-sized onion, chopped
1 medium-sized tomato, chopped
1/4 kilo medium-sized fresh shrimp
1/2 kilo squash (kalabasa), peeled and cubed
250 grams string beans (sitaw), cut into 2-inch strips
1 cup water
2 tbsp fish sauce (patis)
 rock salt, pepper, and MSG (vetsin) to taste

How to prepare:

Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
Add the vegetables. Stir fry for about 10 minutes.
Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG.
Cook for a few more minutes or until the vegetables are ready.

Credits:
Luto ni Lola
Filipino Foods

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Halayang Ube( Purple Yam Jam)

Posted by Gourmet World | Labels: ,



Halayang Ube Ingredients:

• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk

Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Credits:
Filipino Recipes
Filipino Foods

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Filipino Chop Suey

Posted by Gourmet World | Labels: , , , ,


Ingredients: 
1/2 lb Chicken liver and gizzard
1 cup boiled quail eggs
1 broccoli, cut into pieces
1 cup carrots, cut into strips
1 cup red bell pepper, sliced
1 1/2 cup snow peas
1cup small corn
1 cup onion, diced
1 tsp. garlic
1 1/4 cup water
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
2 tsp. cornstarch
salt and pepper to taste

Cooking Procedure:

Saute the garlic and onion
Add the chicken liver and let cook for 3 minutes more
Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
Add the shrimp then sprinkle some salt and pepper.
Add the oyster sauce and simmer for 2 minutes.
Put-in the broccoli and small corn then mix well
Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
Serve hot. Share and Enjoy!

Credits:
Panlasang Pinoy

Photo: Mark Idol Gonzales Marcelo






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Papaitang Baka

Posted by Gourmet World | Labels: , ,





Ingredients:
1 k. ox tripe/innards

1/2 c. diluted ox bile

1 head whole garlic

1 thumb size ginger, crushed

2 thumb size ginger, cut into strips

1 head garlic, chopped

2 medium size onion, chopped

1 bundle spring onion, chopped

1 small packet, sampalok sinigang mix

2-3 siling labuyo, chopped

1/2 c. patis

salt and pepper


How to cook:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.
 Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

Remove from pan separate broth and keep aside.
 In same sauce pan sauté onion, garlic and ginger.

Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).

Simmer for another 3-5 minutes.

Season with salt and pepper, garnish with spring onion. Serve hot.


Photo:   Filipino Foods

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