August 1, 2008

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TORTANG TAHONG

TORTANG TAHONG INGREDIENTS
1 cup tahong (mussels), cooked and removed from shell
4 tbsp raisins
1 potato, cubed
1 large tomato, sliced
4 eggs, beaten
sweet peas, cooked and drained
3 cloves garlic, crushed

August 1, 2008

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SINIGANG NA HIPON

SINIGANG NA HIPON INGREDIENTS
1/2 kilo medium-sized fresh shrimps
1 cup kangkong leaves and stalks
1 onion, sliced
2 tomatoes, halved
5 cups rice water
2 pcs long sili (green pepper)
10 pcs sampalok (tamarind) or 1/4 juice of tamarind
patis

August 1, 2008

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SARCIADO

SARCIADO INGREDIENTS
1 large fish (lapu-lapu or apahap), cleaned
4 tomatoes, chopped finely
2 onions, chopped finely
1/2 cup bread crumbs or cornstarch
oil for deep frying
2 tbsp chopped spring onions for garnishing

August 1, 2008

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RELLENONG ALIMANGO

RELLENONG ALIMANGO INGREDIENTS
1 1/2 cups crabmeat, flaked
1/2 cup onions, minced
1/8 tsp garlic
3 eggs
4-6 crab shells
salt and pepper

August 1, 2008

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PINANGAT NA TUNA

PINANGAT NA TUNA INGREDIENTS
1 kilo tuna fish
2 pcs big ripe tomatoes, sliced
1 tbsp patis
2 tbsp tamarind concentrate
1 1/2 cups water

PINANGAT NA TUNA PROCEDURES

1. Combine all ingredients in a saucepan.
2. Boil over high heat. Reduce heat and simmer fish until cooked.

August 1, 2008

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PAKSIW NA ISDA

PAKSIW NA ISDA INGREDIENTS
1/2 kilo bangus or apahap, cleaned
1 eggplant, sliced
1 ampalaya, sliced
2 pcs jalapeño pepper
1 small piece of ginger, minced
1 1/2 cups vinegar
1/2 cup water
salt
patis

August 1, 2008

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NILASING NA HIPON

NILASING NA HIPON RECIPE
1/2 kilo shrimps or prawns, washed thoroughly
2 tbsp garlic, peeled and sliced
2 tbsp grated ginger
2 tbsp soy sauce
4 tbsp cherry brandy
oil for sauteing
salt

August 1, 2008

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KILAWIN

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Kilawin Ingredients
1/2 kilo dilis (anchovies) or lapu-lapu fillets
water for blanching fish
3 pcs onion, diced
3 cloves garlic, minced
white vinegar (sukang Paombong)

August 1, 2008

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INIHAW NA BANGUS

Inihaw na Bangus Ingredients
1 large bangus (milkfish), cleaned and deboned
1/2 cup tomatoes, chopped
1/4 cup onions, chopped finely
2 stalks spring onions, chopped
3 pcs calamansi, halved
salt and pepper
lemon wedges for garnishing

Inihaw na Bangus Procedures
1. In a small bowl, combine chopped tomatoes, onions and spring onions. Set aside.
2. Rub calamansi on the external and internal parts of the fish, making sure that it is soaked through with juice. Sprinkle fish inside and out with salt and pepper.
3. Stuff the fish (through its back opening) with the tomato-onion mixture.
4. Wrap the fish in foil to prevent its juices from dripping. Grill over live coals for 10-15 minutes on each side.
5. Garnish with lemon wedges before serving.

August 1, 2008

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HALABOS NA HIPON

Halabos na Hipon Ingredients
1/2 kilo large shrimps with shells
1/3 cup water
1 tbsp salt
oil for sautèing