August 1, 2008

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GINATAANG KUHOL OR RIVER SNAILS IN COCONUT MILK

Ginataang Kuhol Ingredients

1/2 kilo kuhol (river nails)
1 cup thick coconut milk
2 cups thin coconut milk
3 pcs jalapeño pepper
3-4 cloves garlic, minced

August 1, 2008

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GINATAANG ALIMASAG (CRABLETS IN COCONUT MILK)

Ginataang Alimasag Ingredients
1/2 kilo fresh alimasag (talangka or crablets)
1 cup thick coconut milk
2 cups thin coconut milk
4 pcs jalapeño pepper
5 cloves garlic, minced
1 onion, sliced
2 tbsp ginger, minced
6 pako (fern) leaves and stalks
salt to taste

Ginataang Alimasag Procedure
1. Wash crablets thoroughly with tap water. Drain.
2. In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let boil.
3. When the cream is boiling, add pako leaves and stalks.
4. Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.
5. Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.

August 1, 2008

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GAMBAS

Gambas Ingredients
1/2 kilo shrimps, fresh
1/2 cup tomato sauce
1/4 cup margarine or butter
1 onion, finely chopped
5 cloves garlic, minced
1-2 pcs siling labuyo (red chili pepper)
1 tbsp salt
1 tbsp bread crumbs (optional)

July 28, 2008

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FISH STEAK

Fish Steak Ingredients

1 medium-sized lapu-lapu or labahita fillet
1 egg, slightly beaten
1/3 cup flour
2 tsp calamansi juice
1/4 cup water
salt and pepper to taste
oil for frying

July 28, 2008

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FISH BALLS

Fish balls Ingredients

2 cups flaked fish
4 tbsp flour
fresh or evaporated milk
2 tbsp kinchay or spring onion stalks, finely chopped
oil for sauteing
sugar
soy sauce
vinegar
salt and pepper to taste

July 28, 2008

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ESCABECHE

Escabeche Ingredients

1 large fish (lapu-lapu, talakitok or apahap), cleaned
1 medium-sized green papaya, grated (juice squeezed out, flesh washed in salt-and-water mixture)
1 large onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup water
1 tbsp cornstarch dissolve in water (optional)
4 cloves garlic, crushed
2 tbsp ginger strips
3 tbsp sugar
1 cup vinegar
a pinch of salt
oil for frying and sauteing

July 24, 2008

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DINENGDENG

Dinengdeng Ingredients
2 tbsp bagoong alamang
1/2 cup tomatoes, sliced
3 cups rice washing
1 cup sitaw (string beans), cut into 2-inch lengths
1 medium-sized bangus, broiled
2 cups squash tops
2 tbsp oil
2 tbsp salt

July 24, 2008

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CAMARON REBOSADO

Camaron Rebosado Ingredients

16 shrimps
3-4 eggs, beaten
3 tbsp flour
6 tbsp calamansi juice
salt to taste
oil for deep frying

Camaron Rebosado
1. Remove the shrimps’ shell but not the head and tail.
2. Trim the pointed part of the head. Devein by cutting part of the back.
3. Add salt, then soak shrimps in calamansi juice for about 15minutes.
4. Roll shrimps in flour, then drop each one in beaten eggs.
5. Deep fry over high heat. Serve warm and crispy.

July 24, 2008

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CALAMARES

Calamares Ingredients

1 kilo squid, cleaned and cut into rings
2 eggs, beaten
1 cup flour
3 tbsp water
1 small onion, chopped finely
1 clove garlic, chopped finely
salt and pepper
oil for frying

July 19, 2008

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CHICKEN TINOLA RECIPE


Tinola Ingredients

1/2 kilo chicken, cut into serving pieces
1 green papaya, quartered
4-5 cups rice water (2nd washing)
1/2 cup young sili leaves
1 onion, chopped
4 cloves garlic, minced
2 tbsp ginger strips
2 tbsp patis