July 14, 2010

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KINUNOT NA PAGI

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Kinunot na Pagi Ingredients:

  • 1 kilo stingray/pagi
  • 1 pc onion
  • 1 stalk celery
  • 1 pc bay leaf
  • 1 tsp black peppercorns
  • 3 tsp olive oil
  • 125 gms onion ,chopped

July 14, 2010

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DILA-DILA (KUMUKUSAY)

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Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.

A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.

July 14, 2010

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SAUTEED OYSTER

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Sautéed Oyster Ingredients:
1 cup unshelled oysters
garlic
1 onion
2 – 3 medium sized tomatoes
salt
vetsin
1 green pepper.

July 14, 2010

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KILAWING TALABA

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Kilawing Talaba Ingredients:
1 cup unshelled oysters
salt
vetsin
ground black pepper
long green pepper (sliced)
1 large onion (sliced)

July 14, 2010

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ALAMINO’S BAGOONG

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Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

June 15, 2010

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SINANGLAY

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Sinanglay Ingredients:
6 pcs. tilapia fish
5 tomatoes, minced
3 small onions, minced
1 thumb-size ginger, minced
2 pcs. bird’s eye chili (siling labuyo), sliced
1 bundle pechay
3 cups coconut milk
salt to taste

June 12, 2010

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SINUKLAW

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Sinuklaw Ingredients:
1/2 kilo pork belly, grilled and cubed
1/4 kilo fresh fish, cubed
20 grams onion, sliced
10 grams finger pepper, sliced
20 grams tomatoes, sliced
20 grams ginger, julienned
2 tbsps vinegar juice from 3 pcs calamansi
1/2 tsp salt
2 pcs siling labuyo
1 cucumber, sliced

June 12, 2010

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KINILAW NA TUNA

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Kinilaw na Tuna Ingredients:
1 kilo fresh tuna, cut into chunk cubes
1/2 cup vinegar
1/2 cup calamansi juice
1 head of garlic, minced
1 big onion, minced
2 tbsps ginger, minced
3 pcs finger peppers, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup chicharon, crushed

June 8, 2010

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TAGOCTOC

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Tagoctoc Ingredients:
1 kilo tilapia, about 5 pieces
4 medium tomatoes, minced
2 onions, minced
1 thumb-size ginger, minced
1 siling labuyo, chopped
2 chicken cubes, crushed
1/4 cup coconut milk (kakaang gata)
1/4 tsp salt
10 pcs native pechay leaves
4 cups kakang gata or first extracction (coconut milk)
3 1/2 cups gata or second extraction (coconut milk)

June 8, 2010

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SINIGANG NA KANDULI

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Sinigang na Kanduli Ingredients:
1 kilo Kanduli (or catfish)
1 tbsp cooking oil
1 head garlic, minced
1 onion, diced
2 tomatoes, diced
1 liter water (4 1/2 cups)
2 -3 pcs taro (gabi), peeled and cut into 2″x2″ cubes
2 eggplants, sliced
2 packs sinigang mix (40 grams)
1 bunch of kangkong (leaves and upper stalks only)
1 bunch kamote tops (leaves only)
1 tsp patis
2 - 3 pcs finger peppers