Sinigang na Barramundi

November 3, 2014, 1:20 am

Sinigang na Barramundi. Barramundi is abundant in Australia, although it is not cheap it is widely available in most supermarket in Australia. Often we Pinoy are looking for a cooking method similar to our locally available fish back home. Today I would like to share one with barramundi. This is now the second time that I tried to cook barramundi to a Pinoy dish. The first time was the very delicious and one of the popular OPC fish dish Sinanglay na Barramundi. Click link to check it out.

For my Sinigang na Barramundi I use the part that is called wings. Barramundi wings refers to the fleshy part of the underside of the fish just behind the head where the fins are located. Cooking is of course basically the same with any other fish sinigang recipes.

Here is the recipe of my Sinigang na Barramundi.

Ingredients:

4 pieces Barramundi wings kilo
2 medium size onion, peeled, quartered
2 medium size tomato, quartered
1-2 thumb size ginger, skiined, sliced thinly
1 bundle leeks or spring onion, cut into 2” length
2 tbsp. sampalok sinigang mix
4-5 pcs. long green chili
salt

Cooking procedure:

Wash fish thoroughly and drain, keep aside. In a sauce pan bring to a boil 6 to 8 cups of water, add in the ginger, onion and tomato simmer for 5 to 10 minutes. Add the long green chili and on top the fish continue to simmer for 3 to 5 minutes. Add in the sinigang mix and season with salt to taste. Now add in the leeks and cook for another 2 to 3 minutes or until fish are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.

Sinigang na Barramundi - Cooking Procedure

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Adobong Sili

November 4, 2014, 12:28 am

≫ Next: Patola at Sardinas with Misua

≪ Previous: Sinigang na Barramundi

Adobong Sili. I grew up in Vigan, and Adobong Sili is a regular fare in our kitchen. The green long chili in Ilocos is not as hot compare to other places that the reason it can be cooked as is and is not just an ingredient for dishes that needs hotness. Adobong sili is some kind of side dish but most often it becomes the main vegetable dish to most Ilocanos.

There are several ways to cook adobong sili, it really depends every households and available ingredients but to call it adobo it should be cooked with vinegar and some crushed garlic and season with salt at the least.

But for my version I cooked it similar to my vegetable adobo, the only difference is I have to cook it longer until it is wilted.

Here is the recipe of my Adobong Sili.

Ingredients:

1 big bunch on mild green long chili
1 cup pork cut into strips
1/2 head garlic, peeled, crushed
1 small size onion, peeled, chopped
1/4 cup vinegar
1/4 cup soy sauce
1/2 tsp. peppercorns, crushed
2-3 pcs. bay leaf
cooking oil
salt

Cooking procedure:

In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion until fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in green long chili and add about 2 cups of water, and drizzle with cooking oil, bring to a boil and simmer for 25 to 30 minutes or until the green long chili are wilted and the liquid has turned to an oily sauce. Correct saltiness if required. Serve with a lot of rice.

See other vegetable adobo;

Adobong Okra
Adobong Asparagus
Adobong Choy Sum
Adobong Bok Choy
Adobong Labong, Bamboo Shoot Adobo
Adobong Kabute
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong

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Patola at Sardinas with Misua

November 5, 2014, 3:56 am

≫ Next: Tinolang Manok sa Upo

≪ Previous: Adobong Sili

Patola at Sardinas with Misua. I did not expect that patola is also available in Australia. I bought some at the last Rapid Creek Sunday Market. Now I wanted to cook the patola with canned sardines then add some misua noodles. The combination of canned sardines and misua is a regular fare to most Pinoy, it is cheap very filling and yummy. It has been some time the last time I had one, now it’s time to satisfy that craving.

Here is the recipe on my Patola at Sardinas with Misua.

Ingredients:

3 to 4 medium size patola, skinned, cut crosswise
2 small cans canned sardines in tomato sauce
100 grams of misua noddles
3-4 clove of garlic, peeled, chopped
1 small size onion,peeled, chopped
1 small size tomato, chopped
1-2 pieces chopped chili (optional)
salt and pepper to taste
1 small bundle spring onions, chopped
cooking oil

Patola at Sardinas with Misua - Cooking Procedure

Cooking procedure:

In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to sauté for 1 to 2 minutes. Add in 3 to 4 cups of water bring to a boil then add in the patola and simmer for 3 to 5 minutes or until the patola are nearly cooked. Add in the sardines including sauce, and chili, bring to a boil and simmer for 1 to 2 minutes. Season with salt and pepper to taste. Add in the misua noodles and cook for another 1 to 2 minutes, garnish with spring onions and served with piping hot rice.

See other related sardinas recipes:

Sardinas at Misua, Canned Sardines with Misua Noodles
Sardinas, Upo at Sotanghon
Sardinas at Spinach
Sardine in Tomato Sauce Omelet
Sardinas at Sayote
Guinisang Sardinas
Sardinas at Sotanghon
Tortang Sardinas, Sardine Omelet
Bottled Bangus or Tawilis in Oil, Spanish Sardines Style
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Fried Tawilis Sardines in Hot and Spicy Sauce
Sardinas at Pechay

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Tinolang Manok sa Upo

November 8, 2014, 1:03 am

≫ Next: Ginataang Ampalaya

≪ Previous: Patola at Sardinas with Misua

Tinolang Manok sa Upo. Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya. Over the years I have been using different vegetables, click the links below to see those post.

Tinolang Manok sa Zucchini
Tinolang Manok sa Patola
Tinolang Manok sa Ampalaya
Tinolang Manok sa Papaya
Tinolang Manok with Sotanghon
Chicken with Ampalaya Tendrils and Sotanghon
Chicken Binakol
Chicken Halang Halang

Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC. Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola.

Here is the recipe of my Tinolang Manok sa Upo, try it.

Ingredients:

1 kilo chicken, cut into serving pieces, bone in
1 medium size upo, skinned, cut into large wedges
2 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, chopped
1 medium size onion, peeled, chopped
2-4 pcs. siling haba
1 bunch, baby spinach
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil

Tinolang Manok sa Upo - Cooking Procedure

Cooking procedure:

In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 8 to 10 minutes. Then add in the sugar, siling haba and upo, simmer for another 5 to 8 minutes or until upo are just cooked. Correct saltiness if required, add in the baby spinach and cook for another minute. Serve hot with a lot of rice

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Ginataang Ampalaya

November 15, 2014, 1:35 am

≫ Next: Pansit Miki with Upo

≪ Previous: Tinolang Manok sa Upo

Ginataang Ampalaya. To Bicolanos most likely vegetables are cooked with coconut, even the bitter guard or ampalaya. Today I would like to share how I cooked my Ginataang Ampalaya, one of my favorite Bicolano vegetable dish cooked with coconut milk. For the “sahog” instead usual healthier tinapa, I used pork and some prawns or shrimp. I also added some sautéed salted shrimp krill or “bagoong alamang” to make it pungent to compensate the coconut oily taste and spiciness from the hot chilies. The ampalaya shall be cut in thin slices and should be slightly overcooked to overcome the raw taste of ampalaya.

If you are a fan of ampalaya then Ginataang Amplaya is strongly recommended to try, you will surely enjoy love it.

Here is the recipe of my Ginattang Ampalaya.

Ingredients:

2-3 large size ampalaya, trimmed, deseeded, cut into thin slices.
2 cups pork, boiled, cut into thin strips
2 cups small to medium size shrimp, shelled
1-2 tbsp. sautéed salted shrimp krill, bagoong alamang
1 big can, canned coconut cream
1/2 head garlic, peeled, chorused, chopped
1 medium size onion, peeled, chopped
1-2 tsp. chili flakes
3-5 hot chili
2-3 tbsp. fish sauce
salt
cooking oil

Cooking procedure:

In a wok or large frying pan, heat generous amount of cooking oil, sauté the garlic and onion until fragrant. Stir in the pork and continue to stir cook for 3 to 5 minutes. Add in the chili flakes, chilies, bagoong alamang and fish sauce. Stir cook for another 1 to 2 minutes. Now add in 3/4 of the coconut cream and about 1 1/2 cups of water. Bring to a boil and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally. Add in the shrimp, ampalaya and remaining coconut cream, continue to cook for 10 to 15 minutes or until the ampalaya start to be lumpy, stir once in a while only just to avoid burning at the bottom. Correct saltiness if required. Serve with a lot of rice.

See other related Ginataang recipe:

Ginataang Sugpo at Kalabasa
Ginataang Tabagwang at Puso ng Saging
Ginataang Kuhol with Kangkong
Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach
Ginataang Alimango with Malungay
Ginataang King Crab, King Crab in Coconut Milk
Ginataang Susong Pilipit with Banana Blossom
Ginataang Puso ng Saging at Saang
Ginataang Puso ng Saging at Hipon
Ginataang Sugpo at Kamias
Ginataang Alimasag at Malungay
Ginataang Tahong, Mussels in Coconut Milk
Ginataang Pitik, Slipper Lobsters
Ginataang Langka na may Alimasag
Ginataang Halaan
Ginataang Kuhol
Ginataang Hipon Tabang at Bulaklak ng Kalabasa
Ginataang Hipon
Green Mussels and Vegetables in Coconut Milk
Kinunot na Alimasag

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Pansit Miki with Upo

November 16, 2014, 3:52 am

≫ Next: Pork and Ampalaya with Oyster Sauce

≪ Previous: Ginataang Ampalaya

Pansit Miki with Upo. Upo at this time have been a regular item in Woolworth Supermarket and on weekend markets here in Darwin, it must be in season. Now I have to think of something to cook this vegetable. The truth is upo is one of my favorite vegetables. In fact I have already posted a lot of dish that uses upo as the main ingredient or included as one of the vegetable ingredients. Check it out, click the link on the list below.

Ginisang Upo
Ginisang Pansit Bihon with Upo
Dinengdeng
Sardinas, Upo at Sotanghon
Sugpo at Upo Buridibud
Boiled Vegetables Salad
Dinengdeng with Inihaw na Tilapia
Batso, Batcho, Sautéed Upo with Dried Shrimp
Batso nga Tabungao
Ginisang Upo with Sotanghon
Sautéed Hairy Melon, Pinoy Upo Style
Dinengdeng, Green Leafy Version
Steamed Vegetables, Pinasingaw na Gulay
Tabungaw (Upo) nga Buridibud

For today I tried to use upo as the main vegetable ingredient of pansit miki. The outcome was good it really compliments the already chewy and delicious miki noodles. Upo when cook is crisp and chunky. I would love to cook this dish again if I have to.

Here is the recipe of my Pansit Miki with Upo, try it.

Ingredients:

1 medium size upo, skinned sliced into thin triangles
1 bunch, bok choy or pechay, cut to pieces
1 small carrot, skinned, cut into thin strips
1 cup pork belly, boiled, cut into strips
1 cup shrimp, trimmed shelled
3-4 pieces chicken liver fried, cut into small wedges
1 400g pack thick fresh Hokien noodles
1/4 cup fish sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce
1/2 bulb, garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1-2 tsp. ground peppercorn
2-3 tbsp. parsley flakes
salt
cooking oil

Cooking procedure:

In a wok or large frying pan, heat generous amount of cooking oil. Stir cook the garlic and onion until fragrant. Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.

Pansit Miki with Upo - Cooking Procedure

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Pork and Ampalaya with Oyster Sauce

November 17, 2014, 2:20 am

≫ Next: Braised Pork and Tofu with Black Fungus

≪ Previous: Pansit Miki with Upo

Pork and Ampalaya with Oyster Sauce. This is an old recipe my Beef and Ampalaya with Oyster Sauce is one of the very first dish that I have posted when I was starting this Pinoy Food Blog. I do have also a chicken version of the dish, Chicken and Ampalaya with Oyster Sauce. I love this dish it is easy to cook and you cannot go wrong. I am am sure you will love it as well, not of course you do not like ampalaya.

As I said cooking is easy, and it is also very quick. For the pork used tenderloin, cut in thin strips and marinated with soy sauce, cornstarch and ground peppercorns. Cooking mostly require stir frying.

Here is the recipe of my Pork and Ampalaya with Oyster Sauce.

Ingredients:

1 medium size pork tenderloin, about 1/2 kilo, sliced into strips
1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise
1 small size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
1/4 cup soy sauce
1/4 cup oyster sauce
1/3 cup cornstarch
1 tsp. ground peppercorns
salt
cooking oil

Pork and Ampalaya with Oyster Sauce - Cooking Procedure

Cooking procedure:

Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to brown and start to sizzle, set aside. Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required. Serve hot with a lot of rice.

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Braised Pork and Tofu with Black Fungus

November 18, 2014, 4:25 am

≫ Next: Mushroom Sotanghon Noodle Soup

≪ Previous: Pork and Ampalaya with Oyster Sauce

Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit, the more popular one is Cebu’s Bam-i.

On today’s dish, Braised Pork and Tofu with Black Fungus, I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half.

Here is the recipe of my Braised Pork and Tofu with Black Fungus.

Ingredients:

250 grams pork belly cut into large cubes
1 big block, firm tofu, cut into rectangles, fried and cut into cubes
100 grams fresh black fungus
1/2 head garlic, peeled, crushed
2-3 pcs. bay leaf
2-3 pieces star anise
1/4 cup soy sauce
2 tbsp. Hoisin sauce
1/4 cup oyster sauce
2-3 tbsp. brown sugar
1 tsp. ground peppercorns
1/4 cup cornstarch
salt
cooking oil
3-4 boiled egg, shelled

Cooking procedure:

Place the pork, fried tofu, garlic, ground peppercorns, bay leaf, star anise, soy sauce and black fungi in a medium size sauce pan. Add enough water to about 2 inches above the meat line. Bring to a boil and simmer for 1 to 1 1/2 hour at low to medium heat, add more water as necessary. Now add in the boiled eggs, oyster sauce, Hoisin sauce and sugar, continue to simmer for another 5 to 10 minutes or until the liquid I reduced to about half. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water, cook for about a minute more. Serve hot.

Braised Pork and Tofu with Black Fungus - Cooking Procedure

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Mushroom Sotanghon Noodle Soup

November 21, 2014, 12:51 am

≫ Next: Braised Pork Belly with Pineapple

≪ Previous: Braised Pork and Tofu with Black Fungus

Mushroom Sotanghon Noodle Soup. Sotanghon noodle soup is one of the more popular Pinoy noodle soup dish perhaps next to the Pinoy maminoodle soup. Today I am sharing an overload version with lots of oyster and shimeji mushrooms. For the meat ingredients I used pork and chicken tenderloins, yes there is also a chicken tenderloin, it is the middle core of the chicken breast. Sotanghon soup must have some shrimp or prawns ingredient so I did not forget to add some.

Cooking is obviously very quick and simple because of the use of tender ingredients.

Looking for other sotanghong noodle recipes just click the links below to see my previous sotanghong post on the archives.

Seafood Sotanghon with Squid Ball Soup
Seafood Sotanghon Noodle Soup
Sotanghon Noodle Soup
Sardinas, Upo at Sotanghon
Sardinas at Sotanghon,
Tinolang Halaan with Sotanghon
Tinolang Manok with Sotanghon
Chicken with Ampalaya Tendrils and Sotanghon
Crab with Sotanghon in Black Bean Sauce
Vigan Miki

Here is the recipe of my Mushroom Sotanghon Noodle Soup.

Ingredients:

200 grams sotanghon noodles, pre-soaked with water
150 grams oyster mushrooms, coarsely shredded
150 grams shimeji mushrooms, loosen from cluster
100 grams chicken tenderloin, sliced thinly
100 grams pork tenderloin, sliced thinly
100 grams medium size shrimp, shelled
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1 small size carrot, skinned, cut into thin strips
2 cups shredded cabbage
1/3 cup fish sauce
1-2 tsp. ground peppercorns
1/2 cup achuete (red coloring extract)
2-3 tbsp. parsley flakes
1 small bundle spring onion, chopped
salt
cooking oil

Cooking procedure:

In a large sauce pan sauté garlic and onion until fragrant. Stir in the pork, chicken and continue to stir cook for 1 to 2 minutes or until the meat color changes to white. Add in the fish sauce, shrimp, ground peppercorns, and parsley flakes continue to stir cook for another 1 to 2 minutes. Now add in about 1 1/2 to 2 liters of water bring to a boil and simmer for 1 to 2 minutes. Add in the achuete, and continue to simmer for another 1 to 2 minutes. Add in the carrots and mushrooms and continue to simmer for 3 to 5 minutes, correct saltiness if required. Add in the sotanghon noodles and cabbage and continue to cook for another 2 to 3 minutes. Garnish with spring onion and serve immediately.

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Braised Pork Belly with Pineapple

November 22, 2014, 5:05 am

≫ Next: Fettuccine with Mushroom and Mushroom Sauce

≪ Previous: Mushroom Sotanghon Noodle Soup

Braised Pork Belly with Pineapple. Sweet braised dishes have become regular to OPC. The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had.

Braised Pork Belly and Quail Egg
Braised Pork and Tofu with Black Fungus
Braised Pork Leg with Tausi
Asado Bulalo, Beef Shank Asado
Braised Pork Knuckles and Tofu with Black Beans
Beef Pares
Pata with Coke, Pork Leg Braised with Coke
Pata Tim
Braised Pork Leg with Hoisin Sauce
Pork Spareribs With Tausi
Mango Beer Braised Beef Spare Ribs
Beef Asado, Braised Beef
Asado Bulalo, Beef Shank Asado
Braised Beef
Beef Pares

Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices.

Here is the recipe on my Braised Pork Belly with Pineapple

Ingredients:

1/2 kilo pork belly, pork rasher
1 small can pineapple slices in syrup
1 head garlic, crushed
1/4 cup soy sauce
1/4 cup oyster sauce
1-2 tbsp. brown sugar
2-3 pcs. star anise
2-3 pcs. bay leaf
1/2 tsp. ground peppercorns
1/4 cup cornstarch
salt

Braised Pork Belly with Pineapple - Cooking Procedure

Cooking procedure:

If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 to 4 cups of water, add in the soy sauce, oyster sauce, star anise, garlic, sugar, ground, ground peppercorns, bay leaf and the pineapple slice including the syrup. Bring to a boil and simmer for 45 to 60 minutes or until the pork are tender and pork skin turned to jelly like softness. Add more water if necessary. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Correct saltiness if required. Serve with steamed rice.

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Fettuccine with Mushroom and Mushroom Sauce

November 24, 2014, 2:41 am

≫ Next: Fried Tanguigue Steak with Tomato Onion Chili Relish

≪ Previous: Braised Pork Belly with Pineapple

Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.

Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.

Ingredients:

500 grams fettuccine cooked as per package directions
150 grams fresh button mushrooms, sliced
150 grams fresh oyster mushrooms, coarsely shredded
150 grams fresh shimeji mushrooms, loosen from cluster
2 big cans Campbell’s Condense Cream of Mushroom Soup
1/2 head garlic chopped
1 medium size onion, chopped
2-3 tbsp. parsley flakes
1/2 block cheddar cheese, grated
fried chopped garlic
parmesan cheese
salt and pepper
chili flakes
olive oil

Fettuccine with Mushroom and Mushroom Sauce - Cooking Procedure

Cooking procedure:

In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.

See other similar pasta recipes:

Mushroom with Dried Fish Fettuccine Carbonara
Pinoy Carbonara, Carbonara Pinoy Style
Tuna Carbonara
Pinoy Seafood Carbonara
Asparagus and Mushroom Spaghetti in White Sauce
Spaghetti with Clam and Shrimp in White Sauce
Spaghetti with Halaan

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Fried Tanguigue Steak with Tomato Onion Chili Relish

November 26, 2014, 3:58 am

≫ Next: Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay

≪ Previous: Fettuccine with Mushroom and Mushroom Sauce

Fried Tanguigue Steak with Tomato Onion Chili Relish. A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool?

Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish, and yes I ate with my hands, how good was that. Believe me it was a great lunch.

See other similar dish;

Fried Pork Chop with Tomato Onion Chili Relish
Pinoy Fried Pork Chop
Crispy Fried Buntot ng Tanguigue
Lechon Kawali
Fried Fish with Pinoy Mango Avocado Salsa
Fried Surgeon Fish with Green Mango and Pineapple Salsa
Crispy Fried Pla-Pla, Tilapia
Crispy Fried Fish
Fried Fish, Pritong Alumahan
Tanguige Steak
Crispy Fried Espada
Crispy Fried Dilis, Deep Fried Fresh Anchovies

Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish.

Ingredients:

2 to 3 pieces tanguigue steak/slices
2 large size tomatoes, diced
1 small size onion, peeled, diced
2 red/green chili, sliced, optional
fish sauce
salt
pepper
cooking oil

Fried Tanguigue Steak with Tomato Onion Chili Relish - Cooking Procedure

Cooking procedure:

In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the tanguigue slices for 3 to 6 minutes, defending on the tanguigue slices thickness, then turn the tanguigue slices on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.

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Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay

November 30, 2014, 3:12 am

≫ Next: Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue

≪ Previous: Fried Tanguigue Steak with Tomato Onion Chili Relish

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice. The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.

Oxtail Lugaw
Lugaw, Beef Cheeks and Tripe Combination
Beef Cheeks Lugaw
Chicken Arroz Caldo with Bacon
Goto, Beef Tripe Lugaw
Arroz Caldo
Seafood Lugaw
Special Lugaw, Special Pinoy Congee

Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.

Ingredients:

2 slices tanguigue, cut into large cubes
1/2 kilo risotto rice
1 big bowl malungay leaves
1head garlic, peeled, crushed, chopped
2-3 thumb size, ginger, skinned, cut into thin strips
1 medium size onion, peeled, chopped
1/2 cup fish sauce
salt and pepper
cooking oil

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay - Cooking Procedure

Cooking procedure:

Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.

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Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue

December 1, 2014, 3:38 am

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Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue. This recipe is not new, I had Sarciadong Isda on the archive using fried lapu lapu. I have to make use of my left over or excess fried tanguigue from my recent tanguigue fish dish.

Cooking was exactly the same with my Sarciadong Isda, Sarciadong Maya Maya.

Here is the recipe of my Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue.

Ingredients:

2 slices fried tanguigue steak, fried
1/4 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, coarsely chopped
2 large size tomato, coarsely chopped
2 egg, beaten
salt
cooking oil

Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue - Cooking Procedure

Cooking procedure:

In a sauce pan sauté garlic, onion and tomato until soft. Add in 1/3 cup of water and let simmer for a minute. Season with salt to taste. Add in the fried fish on top of the sautéed onion and tomato and cook for 1 to 2 minutes to let the flavors of the sauce infuse in to the fish. Now add in the beaten egg and cook for another 1 to 2 minutes or until the eggs curdle stirring a couple of times. Turn off heat and let sit for a while to allow the sauce to further infuse to the fish. In a big platter, arrange the fish and pour the sauce over it. Serve with a lot of rice.

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Pork and Mushroom Adobo

December 5, 2014, 4:40 pm

≫ Next: Prawn Afritada, Afritadang Sugpo

≪ Previous: Sarciadong Pritong Isda, Sarciadong Pritong Tanguigue

Pork and Mushroom Adobo may not be new but I have to try it. Every time I visited supermarkets and groceries here in Australia I am always overwhelm with the availability of mushroom in the fresh vegetable sections. I like mushrooms and I have been picking some of it every time or most of my visits. I usually end up thinking what to cook out of them. Below is the list of some of the mushroom dish that I have cooked all these years, click link to check them out.

Vegetrable Stir Fry, Oyster Mushroom
Oxtail with Mushroom Sauce
T-Bone Steak with Mushroom and Oyster Sauce
Chicken with Mushroom Sauce
Pork Chop with Mushroom Sauce
Egg Noodles with Mushroom
Asparagus and Mushroom Spaghetti in White Sauce
Mushroom with Dried Fish Fettuccine Carbonara
Fettuccine with Mushroom and Mushroom Sauce
Mushroom Sotanghon Noodle Soup
Adobong Kabute
Mushroom and Tofu Pinoy Bistek Style
Pinoy Garlic Mushroom

Today I had this beautiful button mushrooms, I just can’t think of anything to cook it, in the end I cooked it the mushroom adobo style with some pork belly.

Here is the recipe of my version of Pork and Mushroom Adobo.

Ingredients:

1/2 kilo pork belly, cut into large cubes
100 grams fresh whole button mushrooms
1/2 head garlic, peeled, crushed, chopped
3-4 pieces bay leaf
1-2 tsp. crushed peppercorns
1/4 cup dark soy sauce
1/4 cup white vinegar
salt

Pork and Mushroom Adobo - Cooking Procedure

Cooking procedure:

Place the pork in a sauce pan, add all the ingredients except the mushroom and salt. Pour enough water to cover at about 2 inches over the pork line. Bring to a boil and simmer for 30 to 45 minutes or until the pork are tender, add more water as necessary. When the liquid is reduce to about half add in the mushrooms and continue to cook for 5 to 10 minutes until the liquid is reduced to an oily sauce, correct saltiness if required. Serve hot with a lot of rice.

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Prawn Afritada, Afritadang Sugpo

April 3, 2015, 12:24 am

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Prawn Afritada, Afritadang Sugpo. I myself love afritada, who would not? Afritada is just like kaldereta in terms of cooking versions, there are countless cooking method out there. Everyone’s version are different, each versions will depend on availability of ingredients and family’s cooking method. As a general rule just remember that recipes are just guides,...

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Inihaw na Liempo, Pork Belly BBQ

April 3, 2015, 10:35 pm

≫ Next: Chicken Inasal, Mama Sita’s Inasal

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Inihaw na Liempo, Pork Belly BBQ. This is one and together with the Pork Barbeque on Sticks was part of our inihaw dishes on last New Year’s celebration. It should have been posted earlier but I did not have time, I traveled to India right after New Year for a month of work related training....

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Chicken Inasal, Mama Sita’s Inasal

April 4, 2015, 1:00 am

≫ Next: Pork Ribs Sinigang with Upo

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Chicken Inasal, Mama Sita’s Inasal. This is a late post, this Chicken Inasal was part of our inihaw New Year meal, together with the Pork Barbecue and Inihaw na Liempo that I have recently posted. Because of time constraint and inability of inasal marinade ingredients at that time, I end up using the ready mixed...

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Pork Ribs Sinigang with Upo

April 4, 2015, 8:53 pm

≫ Next: Pinoy Pineapple Glazed Ham, Pinoy Style Easter Ham

≪ Previous: Chicken Inasal, Mama Sita’s Inasal

Pork Ribs Sinigang with Upo. Tired of the usual sinigang vegetables on you Pork Sinigang try jazzing up with other vegetables that are in your vegetable basket, I had upo or bottle gourd that was sitting for some time now it the fridge. Why not use it on my sinigang? Have anyone ever tried it?...

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Pinoy Pineapple Glazed Ham, Pinoy Style Easter Ham

April 5, 2015, 3:54 am

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≪ Previous: Pork Ribs Sinigang with Upo

Pinoy Pineapple Glazed Ham, Pinoy Style Easter Ham. The truth is this Pinoy Pineapple Glazed Ham, Pinoy Style ham was our Christmas Ham last year. I was not able to post it for the reasons that I have traveled to India rigth after New Year I did have already mentioned it on some of my recent post. Those who may...

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