1 kg tanigue
½ cup vinegar
1 thumbsized ginger root, cut into fine strips
1 cup onions, chopped
½ cup tomatoes, seeded and chopped
¼ cup green onions, chopped
½ cup vinegar
1-2 tsp salt
2-4 small hot chilis, pounded
½ cup dayap juice or calamansi juice
½ to ¾ cup coconut cream
Wash the skinned fish and cut into cubes. Add ½ cup vinegar to rinse and gently was the fish pieces in vinegar. Squeeze vinegar out.
Add ginger, onions, tomatoes, green onions, ½ cup vinegar, salt and chilis.
Add the dayap juice or calamansi. Add salt and allow the marinated fish to “cook” in a covered bowl in the refrigerator. Correct seasoning. The fish flesh will turn white.
Just before serving, add the coconut cream and serve at once.
Thursday, February 12, 2009
Banana Heart Kinilaw
Banana Heart Kinilaw
Salt
4 fresh banana hearts
4 shallots, thinly sliced
2 tbsp coconut milk
freshly squeezed juice of 1 lime or to taste
½ hot red chili, thinly sliced
1 medium tomato, thinly sliced, for garnish
Fill a bowl with about 6 cups water and 2 tbsp salt. Swirl to dissolve the salt. Peel the outer layers of the banana hearts until you reach the pale-colored heart. Finely chop the banana hearts and immediately place in the water. Massage the pieces with your hands for about 3 minutes to remove the bitter sap. Discard the soapy-looking liquid that emerges. Drain in a fine-mesh strainer, rinse and repeat the whole process. Taste a small piece and if there is any bitterness remaining, wash the banana hearts again.
Fill a large bowl with water and ice. Bring a medium pot of water to a boil over high heat. Add banana hearts and blanch very briefly, about ten seconds. Strain through a fine-mesh strainer and place in ice water for about 1 minute to cool. Drain thoroughly and pat dry with paper towels, then place in a serving bowl.
Add the shallots, coconut milk, lime juice, chili and ¼ tsp salt and stir to combine. Taste and add more salt or lime juice if needed. If mixture looks dry, add more coconut milk. Garnish with tomato slices and serve.
Salt
4 fresh banana hearts
4 shallots, thinly sliced
2 tbsp coconut milk
freshly squeezed juice of 1 lime or to taste
½ hot red chili, thinly sliced
1 medium tomato, thinly sliced, for garnish
Fill a bowl with about 6 cups water and 2 tbsp salt. Swirl to dissolve the salt. Peel the outer layers of the banana hearts until you reach the pale-colored heart. Finely chop the banana hearts and immediately place in the water. Massage the pieces with your hands for about 3 minutes to remove the bitter sap. Discard the soapy-looking liquid that emerges. Drain in a fine-mesh strainer, rinse and repeat the whole process. Taste a small piece and if there is any bitterness remaining, wash the banana hearts again.
Fill a large bowl with water and ice. Bring a medium pot of water to a boil over high heat. Add banana hearts and blanch very briefly, about ten seconds. Strain through a fine-mesh strainer and place in ice water for about 1 minute to cool. Drain thoroughly and pat dry with paper towels, then place in a serving bowl.
Add the shallots, coconut milk, lime juice, chili and ¼ tsp salt and stir to combine. Taste and add more salt or lime juice if needed. If mixture looks dry, add more coconut milk. Garnish with tomato slices and serve.
Kinilaw na Hipon
500 grams gresh shrimps, shelled and deveined
2 cups vinegar
½ cup red onion, diced
2 tbsp olive oil
500 grams fresh shrimps, shelled and deveined
2 cups vinegar
½ cup red onion, diced
2 tbsp olive oil
chili peppers, seeded, chopped – to taste
rock salt and pepper to taste
onion rings and spring onions for garnish
Marinate shrimps in one cup vinegar. Let stand for 30 minutes. Squeeze shrimps by the handful. Discard marinade.
In a bowl, mix shrimps with all the ingredients including the remaining one cup vinegar. Let stand for at least 30 minutes in the refrigetor. Transfer to serving dish and garnish with onion rings and chopped spring onions.
2 cups vinegar
½ cup red onion, diced
2 tbsp olive oil
500 grams fresh shrimps, shelled and deveined
2 cups vinegar
½ cup red onion, diced
2 tbsp olive oil
chili peppers, seeded, chopped – to taste
rock salt and pepper to taste
onion rings and spring onions for garnish
Marinate shrimps in one cup vinegar. Let stand for 30 minutes. Squeeze shrimps by the handful. Discard marinade.
In a bowl, mix shrimps with all the ingredients including the remaining one cup vinegar. Let stand for at least 30 minutes in the refrigetor. Transfer to serving dish and garnish with onion rings and chopped spring onions.
Kinilaw na Dilis
500 grams fresh anchovies, finger size
¼ cup vinegar, for washing fish
½ cup vinegar
1 pc coconut, grated
2 tbsp ginger, finely chopped
1 ½ tbsp rock salt
¼ cup red onion, diced
Press body of anchovies between fingertips to loosen flesh from bone. Butterfly, remove head and spines and wash in running water.
Wash in ¼ cup vinegar.
Add ½ cup vinegar to grated coconut, mash well and squeeze to extract liquid. Strain the coconut milk-vinegar mixture into a mixing bowl. Add all other ingredients except garnishing. Add fish.
Top with onion rings and chopped spring onion. Chill before serving.
¼ cup vinegar, for washing fish
½ cup vinegar
1 pc coconut, grated
2 tbsp ginger, finely chopped
1 ½ tbsp rock salt
¼ cup red onion, diced
Press body of anchovies between fingertips to loosen flesh from bone. Butterfly, remove head and spines and wash in running water.
Wash in ¼ cup vinegar.
Add ½ cup vinegar to grated coconut, mash well and squeeze to extract liquid. Strain the coconut milk-vinegar mixture into a mixing bowl. Add all other ingredients except garnishing. Add fish.
Top with onion rings and chopped spring onion. Chill before serving.
Sinampalukang Manok
1 whole chicken, cut into serving pieces
water to cover chicken
½ cup sliced tomatoes
¼ cup sliced onions
¼ cup thinly sliced ginger
2 cloves garlic, peeled and pounded
4 cups sampalok leaves and flowers plus additional for garnish
1 tsp salt
1 cup quartered radish
1 cup string beans, stringed and cut into 2 inch pieces
2 cups young camote tops
patis to taste
Arrange chicken pieces in a deep casserole and fill with enough water to cover the chicken. Add the tomatoes, onions, ginger and garlic.
Wrap sampalok leaves and flowers in a cheesecloth or bouquet garni net bag; tie ends together. Add to chicken mixture in the casserole. Bring to a boil and simmer until chicken is almost tender, around 30 minutes. Season with salt.
Add radish and string beans. When these are half-cooked, add the camote tops. Season with patis to taste. Continue simmering until chicken and vegetables are tender.
Squeeze the cheesecloth bag or bouquet garni bag to release the sour flavor into the soup.
Before serving, garnish top with fresh young sampaloc leaves.
water to cover chicken
½ cup sliced tomatoes
¼ cup sliced onions
¼ cup thinly sliced ginger
2 cloves garlic, peeled and pounded
4 cups sampalok leaves and flowers plus additional for garnish
1 tsp salt
1 cup quartered radish
1 cup string beans, stringed and cut into 2 inch pieces
2 cups young camote tops
patis to taste
Arrange chicken pieces in a deep casserole and fill with enough water to cover the chicken. Add the tomatoes, onions, ginger and garlic.
Wrap sampalok leaves and flowers in a cheesecloth or bouquet garni net bag; tie ends together. Add to chicken mixture in the casserole. Bring to a boil and simmer until chicken is almost tender, around 30 minutes. Season with salt.
Add radish and string beans. When these are half-cooked, add the camote tops. Season with patis to taste. Continue simmering until chicken and vegetables are tender.
Squeeze the cheesecloth bag or bouquet garni bag to release the sour flavor into the soup.
Before serving, garnish top with fresh young sampaloc leaves.
Bulacan Sinampalukang Manok
Ingredients:
6 cups rice washing
cooking oil
1 inch ginger, peeled and sliced
3 cloves garlic, chopped
2 medium tomatoes, chopped
1 whole native chicken, cut into 8-10 pieces
½ cup rice mixed with the chicken blood, boiled separately until rice is done
¼ kg young tamarind leaves, minced
3 pieces finger chili
2 tsp fine salt
Procedure:
Saute the ginger, garlic, onion and tomatoes until tomatoes are fully mashed.
Add the chicken, cover the pan and simmer until the mixture is nearly dry.
Add the rice washing and cook chicken until chicken becomes tender.
Stir in pre-cooked chicken blood with rice, the young tamarind leaves and finger chilies. Season with salt. Cook until chicken is tender.
6 cups rice washing
cooking oil
1 inch ginger, peeled and sliced
3 cloves garlic, chopped
2 medium tomatoes, chopped
1 whole native chicken, cut into 8-10 pieces
½ cup rice mixed with the chicken blood, boiled separately until rice is done
¼ kg young tamarind leaves, minced
3 pieces finger chili
2 tsp fine salt
Procedure:
Saute the ginger, garlic, onion and tomatoes until tomatoes are fully mashed.
Add the chicken, cover the pan and simmer until the mixture is nearly dry.
Add the rice washing and cook chicken until chicken becomes tender.
Stir in pre-cooked chicken blood with rice, the young tamarind leaves and finger chilies. Season with salt. Cook until chicken is tender.
Sinigang na Talakitok sa Batuan
Ingredients:
1 tbsp sliced onion
2 pcs sliced tomato
4 cup fish stock
1 piece whole talakitok, cleaned
½ cup sliced radish
½ cup sitaw, cut into 1” strips
½ cup puso ng saging, sliced and soaked in water
3 tbsp fish sauce
1 cup batuan
2 pieces finger chili
12 stalks kangkong
½ tsp salt
½ tsp pepper
Procedure:
Place onion, tomato and stock in a pot. Let boil then add the talakitok, radish, sitaw and puso ng saging.
When vegetables are tender, add the patis, batuan, finger chilies and kangkong.
Simmer until the fish is cooked. Add salt and pepper to taste.
1 tbsp sliced onion
2 pcs sliced tomato
4 cup fish stock
1 piece whole talakitok, cleaned
½ cup sliced radish
½ cup sitaw, cut into 1” strips
½ cup puso ng saging, sliced and soaked in water
3 tbsp fish sauce
1 cup batuan
2 pieces finger chili
12 stalks kangkong
½ tsp salt
½ tsp pepper
Procedure:
Place onion, tomato and stock in a pot. Let boil then add the talakitok, radish, sitaw and puso ng saging.
When vegetables are tender, add the patis, batuan, finger chilies and kangkong.
Simmer until the fish is cooked. Add salt and pepper to taste.
Sinigang, Tagaytay-style
Ingredients:
½ cup camto or kenchi
1 pc tomato
3 cups stock
½ cup sliced sitaw (2 inch pieces)
½ cup sliced radish
1 bundle kangkong
2 tbsp fish sauce
1/3 cup diced dried kamias
salt and pepper
Boil the camto or kenchi in water until tender.
Add the tomato, dried kamias and radish. Let it boil
After a few minutes, add sitaw and season with fish sauce.
Simmer to cook. Add the kangkong leaves.
Add salt and pepper to taste.
½ cup camto or kenchi
1 pc tomato
3 cups stock
½ cup sliced sitaw (2 inch pieces)
½ cup sliced radish
1 bundle kangkong
2 tbsp fish sauce
1/3 cup diced dried kamias
salt and pepper
Boil the camto or kenchi in water until tender.
Add the tomato, dried kamias and radish. Let it boil
After a few minutes, add sitaw and season with fish sauce.
Simmer to cook. Add the kangkong leaves.
Add salt and pepper to taste.
Tinumis na Lechong Manok
Ingredients:
½ of whole lechong manok
½ cup chicken blood
2 tbsp oil
1 tsp minced garlic
2 tbsp sliced onion
2 tbsp young tamarind leaves (sampaloc)
2 tbsp fish sauce
3 cups chicken stock
½ tsp crushed fresh turmeric (luyang dilaw)
1 tsp crushed ginger
3 tbsp green tamarind puree
Procedure:
Cut the lechon manok into serving pieces.
Saute garlic and onion in oil, add ginger, fresh turmeric and lechon manok pieces. Saute for a few more minutes.
Add stock, young sampaloc leaves, green tamarind puree and chicken blood.
Let it boil then season with fish sauce to taste. Simmer.
Add salt and pepper to taste.
½ of whole lechong manok
½ cup chicken blood
2 tbsp oil
1 tsp minced garlic
2 tbsp sliced onion
2 tbsp young tamarind leaves (sampaloc)
2 tbsp fish sauce
3 cups chicken stock
½ tsp crushed fresh turmeric (luyang dilaw)
1 tsp crushed ginger
3 tbsp green tamarind puree
Procedure:
Cut the lechon manok into serving pieces.
Saute garlic and onion in oil, add ginger, fresh turmeric and lechon manok pieces. Saute for a few more minutes.
Add stock, young sampaloc leaves, green tamarind puree and chicken blood.
Let it boil then season with fish sauce to taste. Simmer.
Add salt and pepper to taste.
Sinigang na Tinapa sa Mangga
Ingredients:
½ kg tinapa, fillet by taking out bones and head
1 pc very green mango
2 tbsp sliced onion
2 tbsp sliced tomato
2 tbsp fish sauce
2 pcs finger chili
6 cups fish stock
½ cup kamote tops
salt and pepper
Procedure:
Boil the heads and bones of tinapa. Set aside. Strain broth.
In a pan, pour in the stock. Add the onions, tomato, mango, fish sauce and finger chili. Boil for 5 minutes then add the tinapa fillet and kamote tops.
Add salt and pepper to taste.
½ kg tinapa, fillet by taking out bones and head
1 pc very green mango
2 tbsp sliced onion
2 tbsp sliced tomato
2 tbsp fish sauce
2 pcs finger chili
6 cups fish stock
½ cup kamote tops
salt and pepper
Procedure:
Boil the heads and bones of tinapa. Set aside. Strain broth.
In a pan, pour in the stock. Add the onions, tomato, mango, fish sauce and finger chili. Boil for 5 minutes then add the tinapa fillet and kamote tops.
Add salt and pepper to taste.
Sinigang na Bulalo sa Bayabas
Ingredients:
1 cup bulalo
5 cups water
1 pc tomato, sliced
1 pc onion, sliced
½ cup sliced radish
½ cup sitaw, cut into 1” pieces
2 tbsp fish sauce
1 cup kangkong
6-8 pcs ripe guava, made into puree
(set aside guava meat)
salt and pepper
In a pan, pour the stock and add the onion and tomato. Let it boil until the tomato is softened.
Add the bulalo. Simmer for a few minutes. Add the sitaw, radish and finger chili.
Add the ripe guava puree and then the fish sauce.
Lastly, add the kangkong leaves, roughly cut guava meat and finger chili
Simmer for a few minutes to cook.
Add salt and pepper to taste.
To make guava puree: prepare 6-8 yellow native guavas the size of golf balls. Scoop out meat with a spoon. Throw into ½ cup of boiling water and crush until pureed. Pass puree through a sieve to remove seeds.
1 cup bulalo
5 cups water
1 pc tomato, sliced
1 pc onion, sliced
½ cup sliced radish
½ cup sitaw, cut into 1” pieces
2 tbsp fish sauce
1 cup kangkong
6-8 pcs ripe guava, made into puree
(set aside guava meat)
salt and pepper
In a pan, pour the stock and add the onion and tomato. Let it boil until the tomato is softened.
Add the bulalo. Simmer for a few minutes. Add the sitaw, radish and finger chili.
Add the ripe guava puree and then the fish sauce.
Lastly, add the kangkong leaves, roughly cut guava meat and finger chili
Simmer for a few minutes to cook.
Add salt and pepper to taste.
To make guava puree: prepare 6-8 yellow native guavas the size of golf balls. Scoop out meat with a spoon. Throw into ½ cup of boiling water and crush until pureed. Pass puree through a sieve to remove seeds.
Sinigang na Hipon sa Kamias
Ingredients:
1 ½ cup shrimp
2 tbsp sliced red onion
1 pcs sliced tomato
½ cup sliced radish
¼ cup sitaw, cut into 1” pcs
12 stalks kangkong
1 cup kamias
2 pcs finger chili
3 tbsp fish sauce
3 cups fish stock
salt
pepper
Procedure:
Boil onion and tomato in stock.
When boiling, add the shrimps.
Add the radish and sitaw. Let it boil continuously.
Season with fish sauce. Add then press the kamias using the back of the ladle to release flavor.
Lastly add the finger chili and kangkong.
Simmer until shrimps are cooked.
Add salt and pepper to taste.
1 ½ cup shrimp
2 tbsp sliced red onion
1 pcs sliced tomato
½ cup sliced radish
¼ cup sitaw, cut into 1” pcs
12 stalks kangkong
1 cup kamias
2 pcs finger chili
3 tbsp fish sauce
3 cups fish stock
salt
pepper
Procedure:
Boil onion and tomato in stock.
When boiling, add the shrimps.
Add the radish and sitaw. Let it boil continuously.
Season with fish sauce. Add then press the kamias using the back of the ladle to release flavor.
Lastly add the finger chili and kangkong.
Simmer until shrimps are cooked.
Add salt and pepper to taste.
Sinigang na Kandule sa Miso
¼ kg kandule, cut into serving pieces
¼ cup miso
1 pc tomato, sliced
1 pc onion, sliced
1 cup mustassa leaves
3 cups water
2 stalks lemon grass
2 slices ginger
2 pcs finger chilies
1 cup sliced eggplant
1 cup sliced okra
½ cup sliced radish
3 tbsp patis
2 tbsp fresh tamarind puree or
tamarind juice (see sinigang na baka recipe)
Boil water. Add onion and tomato. Press and crush using the back of the ladle.
Add the fish, lemongrass, ginger and let it boil.
Add the radish, eggplant and okra. Season with fish sauce and let boil.
Add the miso and tamarind puree or juice.
Lastly add the finger chili and mustasa leaves.
Simmer to cook.
To prepare tamarind puree: Boil 4-5 large green tamarind pods in ½ cup water. Crush cooked softened tamarinds with for and sieve to extract puree.
¼ cup miso
1 pc tomato, sliced
1 pc onion, sliced
1 cup mustassa leaves
3 cups water
2 stalks lemon grass
2 slices ginger
2 pcs finger chilies
1 cup sliced eggplant
1 cup sliced okra
½ cup sliced radish
3 tbsp patis
2 tbsp fresh tamarind puree or
tamarind juice (see sinigang na baka recipe)
Boil water. Add onion and tomato. Press and crush using the back of the ladle.
Add the fish, lemongrass, ginger and let it boil.
Add the radish, eggplant and okra. Season with fish sauce and let boil.
Add the miso and tamarind puree or juice.
Lastly add the finger chili and mustasa leaves.
Simmer to cook.
To prepare tamarind puree: Boil 4-5 large green tamarind pods in ½ cup water. Crush cooked softened tamarinds with for and sieve to extract puree.
Beef Sinigang
Ingredients:
10 pcs fresh tamarind
1 kg beef ribs, cut into pieces
1 ¼ L water
4 tomatoes, sliced
1 onion, sliced
3 gabi tubers, peeled and halved
1 radish (labanos), peeled and sliced
500 grams green beans (sitaw), cut into 2 inch lengths
500 grams kangkong, leaves and stalks separated, sliced
finger chilis
fish sauce to taste
Procedure:
Cook the tamarind in 1 ½ cups water until tender. Mash then strain to get the juice and set aside. This should have a yield of approximately 1 cup.
In a saucepan, boil the beef in water. Add the tomatoes, onions and tamarind juice.
Add the taro pieces and the finger chilis and when the taro is slightly tender, add the labanos, then the sitaw. Season to taste with the patis. Add the kangkong last and cook for another 3 minutes.
10 pcs fresh tamarind
1 kg beef ribs, cut into pieces
1 ¼ L water
4 tomatoes, sliced
1 onion, sliced
3 gabi tubers, peeled and halved
1 radish (labanos), peeled and sliced
500 grams green beans (sitaw), cut into 2 inch lengths
500 grams kangkong, leaves and stalks separated, sliced
finger chilis
fish sauce to taste
Procedure:
Cook the tamarind in 1 ½ cups water until tender. Mash then strain to get the juice and set aside. This should have a yield of approximately 1 cup.
In a saucepan, boil the beef in water. Add the tomatoes, onions and tamarind juice.
Add the taro pieces and the finger chilis and when the taro is slightly tender, add the labanos, then the sitaw. Season to taste with the patis. Add the kangkong last and cook for another 3 minutes.
Pinangat (Bicol)
Pinangat (Bicol)
Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk
For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped
Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinanat in a wide platter and top with the sauce.
Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk
For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped
Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinanat in a wide platter and top with the sauce.
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