April 24, 2010

(0) Comments

LAPU-LAPU IN COCO CREAM

admin

Tanglad or lemon grass is valued for its flavor and aroma. It is often used to stuff fish or chicken; as a bedding for roasted or steamed foods or simply to sauce for cooking liquids to flavor them.

Lapu-lapu in Coco Cream Ingredients:

2 coconuts
2 tbsps. oil
1 tbsp. minced ginger
2 onions, chopped
2 pieces tanglad leaves
1 kilo lapu-lapu fillet, cubed and fried
Juice from 1 dayap
Chopped kinchay

March 10, 2010

(4) Comments

GINATAANG PAGI (STINGRAY IN COCONUT MILK)

Ginataang Pagi Ingredients:
1 kilo pagi (stingray), cleaned with tail removed
5 cups water
2 tablespoons chopped garlic
4 tablespoons chopped onions
6 tablespoons chopped ginger
1 cup kakang gata (coconut cream)
4 tablespoons chopped siliing haba (finger chili)
1/2 teaspoon chopped siling labuyo (chili pepper)
1 cup malungay leaves
salt to taste

March 10, 2010

(3) Comments

KINILAW NA BALAT (SEA CUCUMBER)

admin

Kinilaw na Balat (Sea Cucumber) Ingredients:
8 fresh medium sea cucumbers
4 tablespoons chopped onions
1/2 cup chopped ginger
1 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
1/4 cup freshly squeezed calamansi juice
1/2 cup vinegar
salt and pepper to taste

March 10, 2010

(0) Comments

KINILAW NA TUYOM (SEA URCHIN)

admin

Kinilaw na Tuyom (Sea Urchin) Ingredients:
15-20 pieces fresh large sea urchins
4 tablespoons chopped onions
1/2 tablespoon chopped siling labuyo (chili pepper)
1/4 cup freshly squeezed calamansi juice
1/4 cup vinegar

March 10, 2010

(0) Comments

PAES (STREAMED STINGRAY)

admin

Paes (Steamed Stingray) Ingredients:
2 tablespoons chopped onions
1/4 cup chopped tomatoes
1 tablespoon grated ginger
1/2 tablespoon chopped siling labuyo (chili pepper)
1 tablespoon chopped siling haba (finger chili)
salt to taste
1 medium pagi (stingray), cleaned with tail removed

March 9, 2010

(0) Comments

BURONG ISDA

admin

Burong Isda Ingredients:
½ kilo milkfish or fresh water carp (well cleaned and scaled)
2 cups cold rice, not burnt
100 grams garlic (crushed)
100 grams ginger (minced)
100 grams red onion (chopped)
6 lime wedges
Pinch of salt and pepper
½ cup patis (fish sauce)
½ cup white vinegar
½ cup water

March 9, 2010

(0) Comments

KINILAW NA LATO (SEAWEED SALAD)

admin

Kinilaw na lato Ingredients:
2 cups fresh lato
1/4 cup onions, chopped
1/4 cup tomatoes, chopped
2 tbsp. native vinegar
2 tbsp. calamansi juice
1/2 tsp. salt
1/4 cup green mango, grated

March 9, 2010

(0) Comments

SEAFOOD CURRY

admin

Seafood Curry Ingredients:
2 tablespoon oil
4 tablespoons chopped garlic
6 tablespoons chopped onions
1 tablespoon ginger strips
8 pieces medium squid, sliced into rings
10 pieces medium shrimps, peeled
2 cups mussels, shucked
1 cup kakang gata (coconut cream)
1/2 cup water
1 potato, cubed
1 1/2 tablespoons curry powder
salt and pepper to taste
1 cup drained pineapple chunks
1/2 cup red bell pepper strips

March 9, 2010

(0) Comments

GINATAANG OCTOPUS

admin

Ginataang Octopus Ingredients:
1 kilo octopus
3 tablespoons oil
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/2 cup chopped tomatoes
3 pieces bay leaf
1 cup gata (coconut milk)
1/2 teaspoon siling labuyo (chili pepper)
salt to taste

March 9, 2010

(1) Comment

ADOBONG HITO SA GATA

admin

Adobong Hito sa Gata Ingredients:
1 kilo hito (catfish)
1 cup coconut milk
2 tablespoons chopped garlic
2 tablespoons grated ginger
3 tablespoons chopped onions
1 tablespoon chopped siling labuyo (chili pepper)
1/4 cup vinegar
2 tablespoons soy sauce
1/2 tablespoon whole peppercorns
1 cup kakang gata (coconut cream)