May 6, 2010

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SINIGANG NA CARPA SA BAYABAS

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Sinigang na Carpa sa bayabas Ingredients:
1 k. carpa (carp fish)
3 pcs. tomatoes, quartered
5 pcs. native guavas (the small ones), peeled
2 tbsps. patis (fish sauce)
1 bundle kangkong, tender stalks and leaves only
2 pcs. eggplants, sliced
2 pcs. green finger pepper
rice wash

May 6, 2010

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RELLENONG PUSIT

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Rellenong Pusit Ingredients:
4 kls. large squid
cooking oil for deep-frying

For the stuffing:
4 kls. pork
1/2 k. carrots
1/2 k. onions
1/2 k. tomatoes, seeds removed
1/2 k. celery
8 tsps. ground pepper
3 cups vinegar
1/2 k. sugar

May 6, 2010

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CRISPY HITO

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Crispy Hito Ingredients:
3-4 pcs. large hito (catfish)
2 tbsps. ground pepper
1/2 cup flour
cooking oil for deep-frying

May 6, 2010

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SINIGANG NA ULANG

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Sinigang na Ulang Ingredients:
2 kls. ulang (freshawater lobster), washed
4 cups rice wash
4 tomatoes, sliced
salt
1 green finger pepper
1 bundle string beans, sliced into 2l-inch lengths
1 bundle kangkong, leaves and tender stalks only
1 labanos (white radish), sliced into rounds
1/2 k. tamarind (sampalok) fruit, boiled, washed then strained for juice.
3 tbsps. patis (fish sauce)

May 6, 2010

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MUDFISH POCHERO

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Mudfish Pochero Ingredients:
1 med. size mudfish (dalag), cleaned
4 pcs. bananas (saba variety)
1/2 pc. cabbage, sliced
1 budle pechay, leaves separated
2 potatoes, sliced
1 carrot, sliced
1 onion, chopped
whole peppercorns
4 cloves garlic
water

May 6, 2010

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TILAPIA WITH TOMATO SAUCE

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Tilapia with Tomato Sauce Ingredients:
1 kilo tilapia
1 tbsp.  garlic, chopped
1/2 cup sliced onion
1/2 kilo tomatoes, chopped
1 tsp. pepper
1/2 cup soy sauce
2 pcs. laurel leaf
1 cup cooking oil

May 6, 2010

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INADOBO NGA PALPAT

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Inadobo nga Palpat Ingredients:
2 pcs. medium-size catfish, cleaned, washed and whiskers removed
1 bundle lemon grass (tanglad)
1 onion, sliced
salt to taste
1 cup vinegar (Sukang Iloko)
1 thumb-size ginger, sliced
pork lard

April 28, 2010

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CRISPY DULONG OKOY

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Crispy Dulong Okoy Ingredients
2 drops liquid seasoning
a pinch anise powder
1/4 kilo dulong
1 piece carrot, grated
1 stalk leeks chopped
1 egg beaten
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup oil
1/4 piece banana leaf cut into palm-sized squares

April 27, 2010

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STEAMED LAPU-LAPU

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Fresh lapu-lapu steamed and serve with white sauce made from the fish stock is an easy and delicious way to serve fish whether for regular meals or for special occasions.

Pinoy Steamed Lapu-lapu Ingredients:
1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

April 27, 2010

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CRISPY BIYA or ASOHOS

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Crispy Biya or Asohos Ingredients:
1/2 tsp. salt
1/2 tsp. pepper
1/2 kilo biyang ilog or asohos
3 pieces siling labuyo
oil for frying
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder