Category Archives: Lutong Pinoy

Rellenong Bangus

Rellenong Bangus Recipe

INGREDIENTS:
1 large bangus, cleaned
1 onion, finely chopped
4 cloves garlic, minced
1 small carrot, cut into small cubes
2 tomatoes, chopped
1 large raw egg
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon worcestershire sauce
1 pc green bellpepper, minced
1 pc red bellpepper, minced
1 pc lemon
2 tablespoons flour
Cooking oil for deep frying
 
PROCEDURE:
  1. Pound fish gently to loosen meat from skin.
  2. Gently scrape down the meat from the skin.
  3. Push out the meat from skin.
  4. Pick out bones and flake.
  5. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. 
  6. Sauté garlic until brown.
  7. Add onion, bellpepper and tomatoes.
  8. Stir in fish meat, carrot and pepper.
  9. Season with salt, pepper and worcestershire sauce.
  10. Transfer cooked mixture to a plate.
  11. Cook and add raw egg and flour.
  12. Fill bangus skin with mixture.
  13. Deep fry.
  14. Cool before slicing.

 

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Deep-fried Butterfly Plapla

Deep-fried Butterfly Plapla Recipe

INGREDIENTS:
1 piece large plapla
Cornstarch
Salt and pepper
Barbecue sticks
Cooking oil for deep frying

PROCEDURE:

  1. Season fish with salt and pepper.
  2. Dredge fish in cornstarch and deep fry.
  3. Use stick to retain the fish shape before frying
  4. Fry until brown and crispy.
  5. Serve with dipping sauce.

Dipping sauce

INGREDIENTS:

Calamansi
1/2 cup vinegar
1 teaspoon fish sauce
1 tablespoon red onion, minced
Cilantro leaves
1 piece red chili, sliced
Salt, pepper, and sugar to taste

PROCEDURE:

  1. For the dipping sauce, mix all the ingredients.

 

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Fried Galunggong with Sampaloc Dip

Fried Galunggong with Sampaloc Dip Recipe

INGREDIENTS
Five to 10 pcs galunggong fish, fried
Salt and pepper
Cooking oil for frying
PROCEDURE
  1. Heat oil in the pan.
  2. Season galunggong with salt and pepper.
  3. Fry the fish until golden brown and crispy.
  4. Drain excess oil and serve.
For the sampaloc dip
 INGREDIENTS
1/4 cup fresh bagoong alamang
1 pc onion, chopped
2 cloves garlic, chopped
Oil
5-10 pcs fresh sampaloc fruit
Water
PROCEDURE
  1. Boil sampaloc fruit in water until tender. Set aside.
  2. On a pan, sauté onion and garlic in oil.
  3. Add fresh bagoong alamang and set aside.
  4. Using a strainer, extract the juice from the boiled sampaloc fruit.
  5. Add the extracted juice little by little to the sautéed bagoong alamang.
  6. Adjust the sourness and saltiness depending on your preference.
  7. Serve with fried galunggong.

 

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Ginataang Pilipit na Suso

Ginataang Pilipit na Suso Recipe

INGREDIENTS:
1 kilo susong pilipit, washed
1/2 kilo shredded banana blossom
4 cups fresh pure coconut milk
1/4 cup bagoong alamang
3 thumb-sized ginger, sliced into slivers
2 medium-sized onion, sliced
1/2 head garlic, chopped
5 long green chillies, sliced
3 red hot chili, optional
3 stalks lemongrass, crushed
Salt to taste
Cooking oil
PROCEDURE:
  1. Prepare the suso by washing and cleaning the dirt from it.
  2. Soak it in water to extract dirt from the snail.
  3. Changing the water every 30-45 minutes.
  4. Drain once the water clears.
  5. In another pan, sauté garlic, ginger and onion.
  6. Stir in the bagoong alamang and cook for about one to two minutes. 
  7. Add the lemongrass and banana blossom, sauté until fragrant.
  8. Add three cups of the coconut milk, bring to a boil then add the clean snails.
  9. Simmer for 20 to 30 minutes or until the liquid has reduced to half.
  10. Add the remaining coconut milk, chili, then cook for another 10 to 15 minutes until the liquid is reduced to almost oily sauce.
  11. Season with salt.

 

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Kangkong Chips

Kangkong Chips Recipe

INGREDIENTS
4 bunches of kangkong leaves, cleaned
3 cups cornstarch
1 cup flour
1 pc egg,
1-1/2 cup water
Salt
5 cups cooking oil for deep frying
PROCEDURE
  1. Clean kangkong thoroughly.
  2. Remove leaves from stem. Set aside. 
  3. For the batter, combine cornstarch, flour, egg, salt and water
  4. in a clean mixing bowl.
  5. Mix until the consistency is smooth.
  6. Heat oil and reduce fire to medium.
  7. Dip kangkong leaves in batter and deep fry until crispy. 
  8. Drain oil from kangkong leaves then serve.

 

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