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Ipinapakita ang mga post na may etiketa na Main Dish. Ipakita ang lahat ng mga post
Ipinapakita ang mga post na may etiketa na Main Dish. Ipakita ang lahat ng mga post

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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Kare Kare

Posted by Gourmet World | Labels: , ,



Ingredients

Meat:
  • 1 oxtail
  • 1 ox leg
  • 1 ox tripe
Vegetables:
  • 2 medium sized eggplant cut in small pieces
  • 1 banana heart sliced diagonally (optional)
  • 1 bunch of pechay or baby bok choy
  • 1 bunch of sitaw (snake/string beans)
  • 1/2 head of cabbage
Other Ingredients :
  • 1 cup peanut butter
  • 4-5 cloves of garlic, minced or chopped
  • 1 big onion sliced thinly
  • 3 tablespoon cooking oil

Procedures

  • Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
  • Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
  • In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
  • Add the meat in the skillet and continue mixing.
  • Pour in the stock and bring to a boil for another 10 minutes.
  • Add the vegetables.
  • In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the casserole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
  • Serve hot with bagoong alamang and rice.
Note:
  • Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a casserole and them mix it when the dish is about to be served.
  • Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form

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GINISANG AMPALAYA WITH EGG (Bitter Gourd with Egg)

Posted by Gourmet World | Labels: , , ,



2 tbsp. cooking oil

1 head garlic, peeled and crushed
1 medium onion, peeled and sliced
2 small tomatoes, quartered
250 grams ground pork
2 bitter melon
2 large eggs
1 tsp. fish sauce (patis)
water
salt
white sugar
white ground pepper
Slice ampalaya lengthwise, scoop out the inner white membrane or the white pulp with your thumb or with a spoon. Slice the ampalaya into thin slices.
 If you want to lessen the bitter taste, rub the ampalaya slices with rock salt, leave for 10 minutes, and squeeze the water out from the ampalaya. 
Well, squeezing the water out will also mean that you are squeezing almost all the nutrients of the ampalaya. 
For me, I wanted eating my ampalaya with all the health benefits I can get from it, so I am not doing the hustle of squeezing. 

Anyway, set aside the ampalaya after slicing them.
Pour oil in a heated pan. Saute garlic and onion for two minutes.
Add the ground pork. Cook until meat is tender, about 5 minutes.
Add the ampalaya. Cook for 2-3 minutes. Stirring often.
Add about 1/2 cup water. Season with fish sauce, sugar and white ground pepper. Continue to cook for 5 minutes, covered.
Meanwhile, crack eggs in a shallow bowl, beat and season with salt.
Add in the egg, stirring constantly, until eggs coats almost all the ampalaya. Remove from fire. Don’t be anxious if eggs seemed to be uncooked. The extra heat will cook the eggs well.
Serve with tons of white rice.

courtesy: hungrynez.com

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Sauteed Radish with vinegar and Soy Sauce (Kinilaw na Labanos)

Posted by Gourmet World | Labels: , ,






1 medium size onion
1/2 cloves of garlic
1 cup vinegar
1 cup of soy sauce
3 tbsp. of sugar
1/2 killo radish
Pork Casim and pork liver, cut into cubes
Cooking Instructions:
1.Vertically slice the raddish into two, then slice it into thin pieces, set aside.
2.Chop onion and garlic
3.Boil the pork casim and liver until tender, chop into bite sizes, set aside
4.Saute garlic,onion and pork liver, simmer for about 3 minutes
5.Pour the vinegar, soy sauce and sugar, let it simmer for a while without stirring or covering the pan.
(Tip: Vinegar, Soy Sauce and Sugar should have balance taste in order to reach the best flavor.)
6.Pour the pork broth
7.Put the sliced radish and let it simmer until tender
8.Ready to serve and eat.

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Pork Stew with Vegetables (Nilagang Baboy)

Posted by Gourmet World | Labels: ,


Ingredients

  • 1 kilo pork ribs
  • 2 medium-sized potatoes, sliced into 4 partsshopping list
  • 1 medium-sized onion sliced
  • 1/8 snow cabbage
  • 1/8 cabbage
  • whole black peppers
  • 2 pork cubes
  • 2 tsp. salt
  • 2 tsp. fish sauce (if available)

  •       How to make it


    • Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes.
    • Boil in low heat for about 25-30 minutes or until meat is tender.
    • Add potatoes, salt and fish sauce. Simmer for
    • about 10-15 minutes more or wait until the potatoes are cooked.
    • Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat.
    • Serve hot with white rice.

                     


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chicken liver in soy sauce

Posted by Gourmet World | Labels: , , ,





Preparation time: 20 mins
Cooking time: 20 mins
Serves: 6
Ingredients:
  • 500 g chicken liver, washed and drained
Seasoning:
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp mustard powder
  • 1 tbsp thick soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp toasted and ground coriander seeds
  • 3 tomatoes, cut into wedges
  • 3 large onions, sliced into rings
  • 1 tbsp flour
  • 4 tbsp oil

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Kinilaw na Dilis

Posted by Gourmet World | Labels:





Ingredients:
1/2 kilo fresh small dilis ( anchovies )
3 tbsp. calamasi juice
2 tbsp. minced ginger
1 tsp. vetsin or MSG
salt to taste

How to cook Kinilaw na Dilis
  • Cut off head of dilis. Wash very well. Drain. Add all seasonings.
  • Let stand for 1 hour and serve. Garnish with chopped spring onions.
  • Store in refrigirator if not to be served at once.

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Kinilaw na Tanigue

Posted by Gourmet World | Labels: ,





Ingredients:
80 gms tanigue fillet
150 ml vinegar for washing
1  tbsp vinegar
1 pc. calamansi (lemon)
1 pinch salt
1 pinch white pepper
1 tsp sugar
6 gms onion white, diced
3 gms chili labuyo, chopped
8 gms radish, chopped
1 gm onion spring, diced
8 gm cucumber, chopped
3 gms ginger, chopped
10 gms lettuce, cleaned

Procedures:
Wash cubed fish with vinegar then drain. In a bowl, mix all the ingredients except the lettuce. Chill in the refrigerator to marinate. Line serving dish with lettuce and place the prepared fish mixture. Serve chilled. 

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