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.
Ginataang Sili (Bicol Express)
½ kg green finger chilies (siling panigang)
1 ½ cups coconut milk (2nd extraction grom grated coconut, gata)
3 cloves garlic
1 thumb ginger, sliced
¼ kg boneless pork belly (liempo), cut into ½ inch thick pieces
2 heaping tbsp shrimp paste (bagoong alamang)
1 medium onion, coarsely chopped
1 cup coconut cream ( first extraction from grated coconut, kakanggata)
1 bulb tanglad, crushed (optional)
1) Cut the finger chilies diagonally. Remove the seeds if you want the dish less hot.
2) In a pan, put together the coconut milk, garlic, ginger, tanglad (if using) and pork. Cover and allow to boil until pork is tender. Add the shrimp paste and cook for 1 minute. The coconut milk should have been reduced by half at this point.
3) Add the chilies, stir fry for 30 seconds then add the coconut cream. Stir once and allow to cook in medium heat until oil forms on top.
4) Remove from heat and serve.
1 ½ cups coconut milk (2nd extraction grom grated coconut, gata)
3 cloves garlic
1 thumb ginger, sliced
¼ kg boneless pork belly (liempo), cut into ½ inch thick pieces
2 heaping tbsp shrimp paste (bagoong alamang)
1 medium onion, coarsely chopped
1 cup coconut cream ( first extraction from grated coconut, kakanggata)
1 bulb tanglad, crushed (optional)
1) Cut the finger chilies diagonally. Remove the seeds if you want the dish less hot.
2) In a pan, put together the coconut milk, garlic, ginger, tanglad (if using) and pork. Cover and allow to boil until pork is tender. Add the shrimp paste and cook for 1 minute. The coconut milk should have been reduced by half at this point.
3) Add the chilies, stir fry for 30 seconds then add the coconut cream. Stir once and allow to cook in medium heat until oil forms on top.
4) Remove from heat and serve.
Adobong Manok sa Sinunog na Gata (Bicol)
2 mature coconuts, grated
3 cups warm water
2 tbsp vegetable oil
6 cloves garlic, unpeeled and cracked
1 small onion, sliced
1 whole native chicken, cut up into small pieces
2 tbsp native vinegar
1 tsp coarsely ground black peppercorns
1 stalk lemongrass, pounded
salt to taste
3 green saba bananas, peeled and diced
Procedure:
1)Prepare charcoal: Ignite the empty coconut shells and allow to burn down to glowing embers.
2) Place half of grated coconut in a metal bowl and place burning charcoal on top of it. Place the other half of the coconut on the sides of the charcoal and fan charcoal to char the coconut. When the sides have been burnt, scoop the coconut and cover the charcoal, allowing it to smoke.
3) Extract a total of 1 cup coconut cream and 2 cups coconut milk from the grated coconut. Do this by adding 1 cup of warm water to the coconut and squeezing out the cream. Then add 2 cups water for the second extraction. Set aside the two extractions separately.
3 cups warm water
2 tbsp vegetable oil
6 cloves garlic, unpeeled and cracked
1 small onion, sliced
1 whole native chicken, cut up into small pieces
2 tbsp native vinegar
1 tsp coarsely ground black peppercorns
1 stalk lemongrass, pounded
salt to taste
3 green saba bananas, peeled and diced
Procedure:
1)Prepare charcoal: Ignite the empty coconut shells and allow to burn down to glowing embers.
2) Place half of grated coconut in a metal bowl and place burning charcoal on top of it. Place the other half of the coconut on the sides of the charcoal and fan charcoal to char the coconut. When the sides have been burnt, scoop the coconut and cover the charcoal, allowing it to smoke.
3) Extract a total of 1 cup coconut cream and 2 cups coconut milk from the grated coconut. Do this by adding 1 cup of warm water to the coconut and squeezing out the cream. Then add 2 cups water for the second extraction. Set aside the two extractions separately.
MANGO SALAD
Ingredients:
2 slightly tart, almost ripened mangoes (manibalang), sliced
¼ cup onions
¼ cup chopped tomatoes
2 tbsp bagoong guisado
To mangoes, add the onions, tomatoes and bagoong guisado
2 slightly tart, almost ripened mangoes (manibalang), sliced
¼ cup onions
¼ cup chopped tomatoes
2 tbsp bagoong guisado
To mangoes, add the onions, tomatoes and bagoong guisado
EGGPLANT SALAD
Ingredients:
3 eggplants
2 tbsp onions
1 tbsp calamansi juice
2 tbsp coconut cream (kakanggata)
salt
pepper
Grill the eggplants. Peel off skin while hot, then roughly chop. Add the onions and the calamansi juice. Drizzle with coconut cream. Season with salt and pepper.
3 eggplants
2 tbsp onions
1 tbsp calamansi juice
2 tbsp coconut cream (kakanggata)
salt
pepper
Grill the eggplants. Peel off skin while hot, then roughly chop. Add the onions and the calamansi juice. Drizzle with coconut cream. Season with salt and pepper.
SISIG PUSONG SAGING
Ingredients:
2 pcs banana heart
1 tbsp finely chopped garlic
pepper
3 tbsp vinegar
2 ½ tbsp patis
salt
2 tbsp oil
¼ cup chopped onions
Procedure:
1) Peel banana heart until you reach the white part. Slice this thinly against the grain into rings. Mash with salt and squeeze out the juices to take away the tannic sap. Repeat this procedure three times.
2) Saute the garlic in oil, then add the vinegar and pepper. Simmer, then add patis. Bring to high heat and stir-fry or toss in wok until there is no more excess liquid. Serve hot.
2 pcs banana heart
1 tbsp finely chopped garlic
pepper
3 tbsp vinegar
2 ½ tbsp patis
salt
2 tbsp oil
¼ cup chopped onions
Procedure:
1) Peel banana heart until you reach the white part. Slice this thinly against the grain into rings. Mash with salt and squeeze out the juices to take away the tannic sap. Repeat this procedure three times.
2) Saute the garlic in oil, then add the vinegar and pepper. Simmer, then add patis. Bring to high heat and stir-fry or toss in wok until there is no more excess liquid. Serve hot.
ADOBONG TSINO
Ingredients:
1 kg pork ribs, cut up with soft ribs, cartilage included
3 tbsp vinegar
whole pepper
1 tbsp garlic
salt
patis
2 tbsp oil
1 tbsp sliced ginger
½ tsp five-spice powder
whole star anise
3 tbsp soy sauce
1 tsp sugar
¼ cup anisado or rice wine
Procedure:
In a wok, heat oil and stir fry garlic and ginger together. Add meat and brown. Add vinegar and simmer for about 3 minutes.
Add all the other ingredients and simmer until sauce turns light or golden brown.
1 kg pork ribs, cut up with soft ribs, cartilage included
3 tbsp vinegar
whole pepper
1 tbsp garlic
salt
patis
2 tbsp oil
1 tbsp sliced ginger
½ tsp five-spice powder
whole star anise
3 tbsp soy sauce
1 tsp sugar
¼ cup anisado or rice wine
Procedure:
In a wok, heat oil and stir fry garlic and ginger together. Add meat and brown. Add vinegar and simmer for about 3 minutes.
Add all the other ingredients and simmer until sauce turns light or golden brown.
BEEF SHORTRIBS ADOBO
Ingredients:
3 tbsp oil
1.3 kg beef short ribs, cut into 4 equal pieces
salt
pepper
1 cup chicken stock plus 1 cup coconut milk
1 cup vinegar
½ cup soy sauce
1 head garlic, chopped
3 bay leaves
3 whole chilis
In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the ribs with the salt and pepper. Add the ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes.
Transfer the ribs to a plate, pour off the oil and return the ribs to the pan.
Add the chicken stock and coconut milk, vinegar, soy sauce, garlic, bay leaves, black pepper and whole chilis.
Bring the mixture to a boil, then reduce the heat and simmer partially covered, until the mkeat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.
Transfer the ribs to a plate, increase the heat, and reduce the sauce until thickened,10 to 15 minutes. Discard the bay leaves and chilies. Return the ribs to the sauce or arrange the ribs on a platter and pour the sauce on top.
3 tbsp oil
1.3 kg beef short ribs, cut into 4 equal pieces
salt
pepper
1 cup chicken stock plus 1 cup coconut milk
1 cup vinegar
½ cup soy sauce
1 head garlic, chopped
3 bay leaves
3 whole chilis
In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the ribs with the salt and pepper. Add the ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes.
Transfer the ribs to a plate, pour off the oil and return the ribs to the pan.
Add the chicken stock and coconut milk, vinegar, soy sauce, garlic, bay leaves, black pepper and whole chilis.
Bring the mixture to a boil, then reduce the heat and simmer partially covered, until the mkeat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.
Transfer the ribs to a plate, increase the heat, and reduce the sauce until thickened,10 to 15 minutes. Discard the bay leaves and chilies. Return the ribs to the sauce or arrange the ribs on a platter and pour the sauce on top.
SINAING NA TULINGAN
200 grams pork fat, diced
3 large kamias (quartered) or 5 pcs dried kamias
500 grams tulingan, seasoned with some salt and water
¼ cup patis
salt and pepper
water
1 tsp garlic
Procedure:
Place pork fat on the bottom of the palayok.
Put fish on top of fat. Add in kamias and garlic.
Pour some water just enough to cover the fish. Season with salt and pepper.
Simmer fish over 3 hours or until the fish bones are soft enough to eat.
3 large kamias (quartered) or 5 pcs dried kamias
500 grams tulingan, seasoned with some salt and water
¼ cup patis
salt and pepper
water
1 tsp garlic
Procedure:
Place pork fat on the bottom of the palayok.
Put fish on top of fat. Add in kamias and garlic.
Pour some water just enough to cover the fish. Season with salt and pepper.
Simmer fish over 3 hours or until the fish bones are soft enough to eat.
KILAWIN
Ingredients:
100 grams sliced pork meat,
100 grams pork liver, cut into strips
100 grams heart
50 grams kidney
1 pc tomato, chopped
¼ cup chopped onion
white pepper
2 tbsp garlic
2 tbsp patis
1 ½ tbsp oil
turmeric
radish (labanos)
Prepare pork kidney: Remove all the fat and membranes, leaving the smooth part of the kidney. Wash in running water. Rub on salt then cut into strips. Soak in water for an hour, changing the water after every 15 minutes. Wash kidneys with vinegar.
Saute garlic until slightly brown, then add onion. Add pork, liver, heart, kidney, and turmeric.
Add tomatoes, patis and labanos. Add vinegar. Do not stir.
Put in labanos, pepper and salt. Serve when radish slices are cooked but still firm.
100 grams sliced pork meat,
100 grams pork liver, cut into strips
100 grams heart
50 grams kidney
1 pc tomato, chopped
¼ cup chopped onion
white pepper
2 tbsp garlic
2 tbsp patis
1 ½ tbsp oil
turmeric
radish (labanos)
Prepare pork kidney: Remove all the fat and membranes, leaving the smooth part of the kidney. Wash in running water. Rub on salt then cut into strips. Soak in water for an hour, changing the water after every 15 minutes. Wash kidneys with vinegar.
Saute garlic until slightly brown, then add onion. Add pork, liver, heart, kidney, and turmeric.
Add tomatoes, patis and labanos. Add vinegar. Do not stir.
Put in labanos, pepper and salt. Serve when radish slices are cooked but still firm.
BATANGAS BEEF ADOBO
Ingredients:
½ kg beef short ribs
3 tbsp vinegar
½ tbsp whole peppercorns
2 tsp garlic
salt
2 tbsp patis
2 pcs bay leaf
4 tbsp achuete oil
1 tbsp soy sauce
4 cups chicken stock
½ star anise
Saute garlic in achuete oil. Add short ribs and sauté until brown. Add vinegar and simmer.
Add pepper, patis, soy sauce and bay leaf while simmering.
Braise short ribs in 4 cups of stock in a covered pot for 2 hours until tender.
½ kg beef short ribs
3 tbsp vinegar
½ tbsp whole peppercorns
2 tsp garlic
salt
2 tbsp patis
2 pcs bay leaf
4 tbsp achuete oil
1 tbsp soy sauce
4 cups chicken stock
½ star anise
Saute garlic in achuete oil. Add short ribs and sauté until brown. Add vinegar and simmer.
Add pepper, patis, soy sauce and bay leaf while simmering.
Braise short ribs in 4 cups of stock in a covered pot for 2 hours until tender.
CHICKEN ADOBO SA GATA
Ingredients:
700 grams chicken
3 tbsp vinegar
cracked pepper
1 knob of turmeric, sliced
1 tbsp garlic
salt
¼ cup patis
2 tbsp oil
1 ½ cups gata
or 1 1/8 pack instant gata dissolved in 1 cup hot water.
4 finger chilies
Procedure:
Saute garlic until slightly brown. Add chicken while stir-frying.
Add vinegar and simmer. Don’t stir until vinegar boils and releases its acidic odor. Add pepper and turmeric.
Add patis and continue simmering over low heat until chicken is tender. Add coconut cream, and finger chilies.
700 grams chicken
3 tbsp vinegar
cracked pepper
1 knob of turmeric, sliced
1 tbsp garlic
salt
¼ cup patis
2 tbsp oil
1 ½ cups gata
or 1 1/8 pack instant gata dissolved in 1 cup hot water.
4 finger chilies
Procedure:
Saute garlic until slightly brown. Add chicken while stir-frying.
Add vinegar and simmer. Don’t stir until vinegar boils and releases its acidic odor. Add pepper and turmeric.
Add patis and continue simmering over low heat until chicken is tender. Add coconut cream, and finger chilies.
KAPAMPANGAN ADOBO
Ingredients:
400 grams pork, cut into 1” cubes
400 grams chicken
100 grams chicken heart
100 grams beef liver, cut into ¼” cubes
100 grams pork kidney, cut into 1” cubes
100 grams chicken giblets, cleaned
50 grams chicken blood, cut into 1” cubes
1/3 cup vinegar
2 tbsp oil
½ tbsp cracked pepper
1 tbsp garlic
salt
4 tbsp patis
3 tbsp pork lard
2 cups chicken stock
Saute garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood.
Add vinegar, pepper then patis.
Take out chicken giblets and heart, beef liver and chicken blood. Continue braising.
Add all variety meats when chicken and pork are tender and sauce turns brown.
Simmer for 15 minutes then separate from meat. Set aside.
Fry meat in pork lard until brown and lightly crusty. Serve with sauce on the side.
400 grams pork, cut into 1” cubes
400 grams chicken
100 grams chicken heart
100 grams beef liver, cut into ¼” cubes
100 grams pork kidney, cut into 1” cubes
100 grams chicken giblets, cleaned
50 grams chicken blood, cut into 1” cubes
1/3 cup vinegar
2 tbsp oil
½ tbsp cracked pepper
1 tbsp garlic
salt
4 tbsp patis
3 tbsp pork lard
2 cups chicken stock
Saute garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood.
Add vinegar, pepper then patis.
Take out chicken giblets and heart, beef liver and chicken blood. Continue braising.
Add all variety meats when chicken and pork are tender and sauce turns brown.
Simmer for 15 minutes then separate from meat. Set aside.
Fry meat in pork lard until brown and lightly crusty. Serve with sauce on the side.
BASIC ADOBO
700 grams pork, preferably with fat from the belly
3 tbsp vinegar
¼ tsp cracked peppercorns
8 large cloves garlic
salt and patis to taste
2 tbsp oil
Procedure:
Saute garlic in oil until golden brown. Add pork and stir-fry until brown.
Add vinegar and simmer. Don’t stir until vinegar boils and releases its acidic odor.
Add pepper, patis and continue simmering until pork is tender.
3 tbsp vinegar
¼ tsp cracked peppercorns
8 large cloves garlic
salt and patis to taste
2 tbsp oil
Procedure:
Saute garlic in oil until golden brown. Add pork and stir-fry until brown.
Add vinegar and simmer. Don’t stir until vinegar boils and releases its acidic odor.
Add pepper, patis and continue simmering until pork is tender.
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