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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.

Credits:

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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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Chicken Curry

Posted by Gourmet World | Labels: , , ,





Ingredients:
2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes
1 Can coconut creme (14oz.)
1 Tbs. Patis (fish sauce)
1 Medium onion (diced)
1 ½ Cups of green and red bell peppers cut into bite sized pieces
1 Cup Celery cut in ¾ inch pieces
5 Jalapeno peppers (stems removed)
3 Potatoes (quartered)
¼ Cup ginger (julienned)
4 Cloves of garlic (smashed)
¼ Tsp. freshly ground peppercorns
½ Tbs. Crushed pepper flakes (optional)
4 Tbs. Cooking oil

For the Curry Powder:
½ Tsp. Cumin
½ Tsp. Caraway
½ Tbs. Whole White Peppercorns
1 Tbs. Coriander
¼ Tsp. Nutmeg (powder)
½ Tsp. Turmeric (powder)

Cooking Process:
For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.
Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.
When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.

Optional: Garnish Chicken Curry with crushed red pepper flakes.


Photo: Kitchen Magic


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Stir Fry Kelp Tofu

Posted by Gourmet World | Labels: , , , , ,



Ingredients
50 gms Kelp Seaweed
50 gms Soya Beansprouts
20 gms Sliced Red Pepper
30 gms Tofu
1 Tablespoon Chopped Spring Onion
1 Teaspoon Sesame Seeds
2 Tablespoons Sesame Oil
1 Teaspoon Soya Bean Paste
Preparation
1. Slice the kelp and cut the tofu into cubes.
2. Put the pan on a medium heat and toast the sesame seed for 30 seconds.
3. Add the sesame seed oil into the pan, add all the other ingredients, stir fry for 1 minute then serve.

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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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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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Papaitan Beef Recipe

Posted by Gourmet World | Labels: ,



Ingredients:
8 cloves garlic - chopped (can still add more if you like garlic)
half a small onion - chopped
1 small garlic - chopped (see picture) - add more if you like
1 - 2 beef tripe
1 - beef "stomach"
1 lb. beef - any part you like
2 beef spleen
1 bitter melon - chopped
1 pechay (bok choi - not baby one, but the big ones)
1 - 2 tsp. salt
dash of pepper
1 tsp. beef bouillon
3 cups water
3 - 4 chili peppers

Procedure:
1. Boil tripe, "stomach", and spleen in water for 15 mins.
2. While the innards are boiling, prepare the garlic, onion, ginger and bitter melon.
3. Take out inards from water and cut into small pieces.
4. Put oil in pot.
5. Add garlic, onion, and ginger.
6. Stir until golden brown, add tripe and "stomach"
7. Cover and let it boil.
8. Add meat and stir.
9. Add pepper.
10. Add spleen and let it boil.
11. Add 3 cups of water.
12. Let it boil in med heat for 30 mins or until tripe is tender
13. Add salt.
14. Add beef bouillon.
15. Add chili peppers.
16. Add bitter melon.
17. Let it boil for 10 mins or until bitter melon is cooked.
18. Add pechay (we didn't as Nanay Conching forgot it at the store)
19. Simmer for another 10 mins.
20. Serve.

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Beef Broccoli with Oyster Sauce

Posted by Gourmet World | Labels: ,







    • 1 lb flank steak

    1 tablespoon cornstarch

    1 teaspoon cornstarch
    salt

    white pepper

    3/4 teaspoon sugar

    1/8 teaspoon baking soda

    2 tablespoons oyster sauce

    1 tablespoon dark soy sauce

    1 tablespoon light soy sauce

    3 tablespoons peanut oil, plus

    1 teaspoon peanut oil

    2 cups small broccoli florets

    2 garlic cloves

    2 slices fresh ginger

    1 small yellow onion, cut to 1 inch dice
    1 tablespoon Chinese rice wine


    Directions:


    1. 1. Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.

      2. In a bowl, stir together the 1 Tbsp cornstarch, 1/4 tsp salt, 1/4 tsp sugar, the baking soda, and 2 Tbsp water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
    2. 3. In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1/2 tsp sugar, white pepper to taste, and 2 Tbsp water, st aside. Bring a sauce pan 3/4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes. Drain, rinse under cold water until cool, then drain again. Set aside.

      4. Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, heat 2 Tbsp of peanut oil until very hot. Add the beef and stir fry until opaque, 3-4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.

      5. Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbsp oil and heat until very hot. Add garlic, and ginger and stir fry just until golden brown, 15-20 sec. Using slotted spoon, lift out the ginger and garlic and discard. Add the onion to the pan and cook until just tender, about 5 minutes. Pour in the rice wine and deg laze the pan stirring to dislodge any brown bits on the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute Transfer to a warm bowl and serve.

    3. source: food.com



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    Eggplant in Oyster Sauce

    Posted by Gourmet World | Labels: , , , ,



    Ingredients

    2 large eggplants, cubed
    4 cloves garlic, minced
    cup soy sauce
    cup oyster sauce
    1/2 cup water
    1/2 cup brown sugar
    1 teaspoon cornstarch
    1 1/2 teaspoons sesame oil
    1/2 teaspoon sriracha sauce
    1/2 teaspoon ground ginger
    1/2 teaspoon dried cilantro
    1/4 teaspoon chili powder
    Grapeseed oil
    Preparation:

    In a large bowl, whisk all of the ingredients together, except the eggplant.


     Once combined, stirin the eggplant.

    Swirl a bit of grapeseed oil in a large, shallow pan over medium high heat.

    When hot, pour in the eggplant along with the marinade.

    Bring to a boil,then reduce heat to a simmer and cook for 12-15 minutes or until eggplant is soft.


    source: foodista.com

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    Turkey Wings Caldereta

    Posted by Gourmet World | Labels: ,





    Ingredients:

    1 kilo turkey wings,deboned, cut to serving pieces
    2 pcs. chorizo, sliced
    1 small can liver spread
    1/2 cup grated cheese
    1 medium size potato, quartered
    1 large size carrot, cut into wedges
    2 medium size bell pepper, cut into wedges
    1/2 cup green olives
    1/2 head garlic, chopped
    2 medium size onion, chopped
    2 tbsp. tomato paste (or 1 cup tomato sauce)
    2-3 chili, sliced
    1/4 cup white vinegar
    1/4 cup fish sauce
    1 tsp. peppercorns, crushed
    1 tbsp. chili flakes (optional)
    2-3 pieces bay leaf
    1 tsp. sugar
    salt and pepper
    cooking oil

    Cooking procedure:

    Place the turkey meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes. 
    Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside.
     In a sauce pan sauté garlic and onion, add the chorizo and stir cook for a minute. 
    Add in the turkey meat and stir cook for 2 to 3 minutes. 
    Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes.
     Add 3 to 4 cups of water, crushed peppercorns, chili flakes and bay leaf simmer for 1/2 to 1 hour or until the meat are tender, add more water as necessary. 
    Add in the potato, carrot, chili, green olives and sugar, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens. 
    Add bell pepper and grated cheese, season with salt to taste and cook for another minute.
     Serve hot with a lot of rice.

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