Pesang Dalag with Tomato-Miso Dip

Pesang Dalag with Tomato-Miso Dip

Procedure:

INGREDIENTS:

1 dalag, cleaned without scales and cut into
3-4 pcs onions, chopped into two
ginger, chopped finely (3 small pcs)
1 tbsp whole peppercorns
1 stalk spring onions
500 ml rice wash
fish sauce pepper to taste
1 small bundle pechay
1 small cabbage
1/2 upo
1 celery
2 saba bananas

PROCEDURE:

  1.  Mix the onions, ginger, peppercorns, scallions, rice wash, fish sauce, and pepper in a large pot and bring to a boil.
  2.  Add the fish. When the fish is almost cooked, add your vegetables.
  3. Bring to a boil and turn off your stove.

Tomato-Miso Dip

onions, chopped finely (2 pcs)
tomatoes, chopped finely
(10 pcs) miso
(1 cup) fish sauce fish broth from the recipe above (1 cup)

Procedure:

  1. Saute onions and tomatoes until onions are translucent and tomatoes are soft and can easily be pressed by a spoon. Add your miso and season with fish sauce and fish broth. This dip should taste a bit salty.
  2. When serving this dish, line a shallow dish with the pechay, upo, fish and then a little broth. Serve with tomato-miso dip on the side.

Please download here the recipe.

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Inangit

Inangit

Procedure:

INGREDIENTS:

200g malagkit (glutinous rice)
800ml (3 1/4 cups) coconut milk
1/8 teaspoon salt banana leaves

PROCEDURE:

  1. In a non-stick pot, boil the malagkit with coconut milk and salt for 15 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of pot.
  2. When almost dry, cook over low heat and cover with banana leaves for another 10 minutes. The banana leaves give it a very appetizing aroma.
  3.  When the rice is done, pour the mixture onto a large banana leaf-lined platter.

Please download here the recipe.

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Bacalao (salted cod fish) with Malunggay Pandesal

Bacalao (salted cod fish) with Malunggay Pandesal

Procedure:

INGREDIENTS:

800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper parsley for garnish

PROCEDURE:

  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.

Please download here the recipe.

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Ginataang Halo-halo

Ginataang Halo-halo

Procedure:

INGREDIENTS:

2 cups coconut milk
250 ml water
125 grams sugar 1
25 grams ripe jackfruit (langka), shredded
1 medium Japanese yam (kamote), peeled and cubed
1 saba bananas, peeled and cubed
125 grams cooked sago
10-15 pieces glutinous rice balls

For the Glutinous Rice Balls

125 grams glutinous rice flour
125 ml water

PROCEDURE:

  1. In a pot, combine coconut milk, water and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Lower heat to a simmer.
  2. Add yams and cook for about 5 minutes or until tender but firm. Add bananas and cook for about 2 minutes.
  3. Add glutinous rice balls and cook for about 8 to 10 minutes or until balls start to float on top.
  4. Add sago and jackfruit and cook for another 2 to 3 minutes. Serve hot.
  5. For the glutinous rice balls: In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands. form about 1 teaspoon of dough into smooth balls. Cover prepared balls with cloth until ready to use.

Please download here the recipe.

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Ginatang Puso ng Saging with Crabs

Ginatang Puso ng Saging with Crabs

Procedure:

INGREDIENTS:

1 kilo puso ng saging
2 coconuts, grated
2 tbsp garlic minced
2 tbsp ginger grated or sliced thinly
3-4 sili labuyo
¼ kilo shrimps or crabs
lemon grass tied in a knot
salt to taste

PROCEDURE:

  1. Wash puso ng saging and squeeze to extract the water from it.
  2. Extract the grated coconuts to have its coconut milk, using both hands.
  3. Stir fry garlic, ginger, hot chili pepper and shrimp, add the puso ng saging and coconut milk. Bring to boil and simmer until the oil from the coconut milk comes out.
  4. Season with salt to taste.

Please download here the recipe.

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Pickled Kalabasa Flower and Bagnet

Pickled Kalabasa Flower and Bagnet

Procedure:

INGREDIENTS:

2 cups squash blossoms
3 onions, sliced salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)

PROCEDURE:

  1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
  2.  Let it sit for an hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9.  Remove jars from water bath and allow to cool.
  10.  Any jars that do not seal should be refrigerated and used within two weeks.

Bagnet

1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying

Procedure:

  1. Clean and prepare the meat.
  2. Rub salt all over the meat and let it marinate for at least two hours.
  3. In a wok with water, add garlic, onions, and black pepper.
  4.  Add the pork belly and simmer for at least one hour and cover.
  5. Check the meat from time to time and prick the skin with a fork.
  6. Continue to cook until the meat is done but still firm.
  7. Remove from the wok and set aside, put it on a strainer to drain the water.
  8. Let it cool and air dry for at least 2 hours but preferably overnight.
  9. Heat 2 liters of vegetable oil a heavy pot.
  10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
  11. Then fry again to attain maximum crispiness then serve with pork blood dip.

Please download here the recipe.

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Bulalo sa Bayabas

Bulalo sa Bayabas

Procedure:

INGREDIENTS:

1 kilo bulalo
10 cups water
2 tomatoes, sliced
2 onions, sliced
1 radish, sliced finger chilis
250 grams sitaw, cut into 1” pieces
4 tbsp fish sauce
2 cups kangkong
16 ripe guavas, pureed (set meat aside)
salt and pepper

PROCEDURE:

  1. In a pan, pour the stock and add the onions and tomatoes. Let it boil until the tomatoes soften.
  2. Add the bulalo, salt and pepper. Simmer until tender. Add the sitaw, radish and finger chili.
  3. Add the ripe guava puree and then the fish sauce.
  4. Lastly, add the kangkong leaves, roughly cut guava meat and finger chili.
  5. Simmer for a few minutes to cook.
  6. Add salt and pepper to taste.

To make guava puree:

  1.  Prepare 10 yellow native guavas. Scoop out meat using a spoon. Throw into ½ cup of boiling water and crush until pureed. Pass puree through a sieve to remove seeds.

Please download here the recipe.

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