Okoy - Deep Fried Shredded Papayas w/ Shrimp

Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Ampalaya Leaves with Sardines

When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.



Ingredients and cooking procedure after the jump.







Ingredients:

Ampalaya leaves

4 cloves of garlic

1 medium onion

1 small can sardines with tomato sauce

2 Tbps. of Patis (Fish sauce)

Vegetable oil

2 cups of water

Salt to taste



Cooking Procedure:

* Put vegetable oil in a casserole, sautÈ garlic, onion.

* Pour sardines and cook for few minutes.

* Add Ampalaya leaves, salt.

Lumpia Sauce Recipe

Lumpia Sauce Recipe



Ingredients and cooking procedure after the jump.



 

Ingredients:

1 head garlic crushed

1 tbsp. Vegetable oil

3 tablespoons cornstarch

1/4 cup brown sugar

1/3 cup Soy sauce

1 1/2 cups water

Salt and Pepper to taste



Cooking procedure:

1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.

2. Fry garlic until brown and set aside.

3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.

4. Top it with the fried garlic. 



Tips: If you can't find brown sugar, white is fine.

Lumpiang Bangus / Milk Fish Spring Rolls

Lumpiang Bangus / Milk Fish Spring Rolls



Ingredients and cooking procedure after the jump.









Ingredients:

1 Large-sized bangus

1 medium onion

1 1/4 cup raisins

Vegetable oil for frying

3 medium-sized tomatoes

1 tsp. pounded garlic

30 lumpia wrappers

Salt and pepper to taste



Cooking Procedure:

1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.

2. Cut the onions and tomatoes into small pieces.

3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.

4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.

5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.

6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here. 



Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.

Tips: Fish and Shrimp Bagoong

Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.

When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

Pork Adobo with Ampalaya (Bitter Gourd)

Here's the famous Filipino dish with a twist.



Here's how to cook it.







Ingredients:

1 kilo of pork, cut into serving pieces

1 ampalaya (bitter gourd), deboned and sliced

5 cloves garlic

1 cup vinegar

2 tbsps. lard

Salt & pepper 



Cooking Instructions:

1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.

2. Allow to simmer until pork is tender.

3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.

Tips: First In, First Out

When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.

Pinangat na Isda (Hito or Catfish)

Ingredients and cooking procedure after the jump.





Ingredients:

1 kilo of fresh fish (e.g. hito or dalag)

2 tbsps. of salt

6 tomatoes, quartered

1 medium-size onion, quartered

1/2 kilo tamarind, boiled then mashed to get pulp  



Cooking Procedure: 

- Gut the fish. Rub with salt, rinse then allow to dry. 

- Slice each fish into tow pieces; set aside. 

- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked. 

- Add the tamarind sour mash. Cook for 2 more minutes before serving.  



Note: By the way, Hito is a catfish.

Igado

Another authentic Filipino dish that beer drinkers would surely love to eat while drinking. :)



Here's how to cook it.





Ingredients:

1 cup of pig intestines, washed, boiled and finely chopped.

1 cup sliced tomatoes

2 cups finely chopped chicken meat

1/2 cup sliced onions

1/2 cup vinegar

1 head garlic, finely chopped

1 cup green peas

1 red bell pepper, sliced

1 green bell pepper, sliced

salt & pepper to taste 



Cooking Instructions:

1. Saute' the garlic, onion and tomatoes.

2. Add the chicken meat and intestines and mix.

3. Cover and allow to cook for a few minutes.

4. Add the vinegar, salt and pepper. Allow to simmer until the meats are tender.

5. Add the green peas and bell peppers. Continue to simmer for a few more minutes.

Tips: Souring Ingredients

Cooking sinigang but don't have tamarind to sour it with? Don't panic! Souring ingredients like camias, batuan and santol - all of which are sour fruits - can be used.

If these are not available, leaves and blossoms can be used instead, such as the young and tender alibangbang leaves (bauhinia), mango leaves and young tamarind blossoms.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favorites.



Here is how to cook this dish.







Ingredients:

1 kilo squash cut into cubes

1/4 kilo shrimp, shelled

2 onions, chopped

3 pieces tomatoes, diced

1 head garlic, minced

2 tbsps of ginger root, crushed and minced

4 tbsps of cooking or olive oil

2 tbsps of shrimp paste (bagoong)

2 cups of coconut milk

2 pcs of chilli peppers

1 cup coconut cream (katang gata)

2 cups of chicken stock

2 tbsps of fish sauce (patis) 



Cooking Instructions:

1. On a pan, heat oil. Saute garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.

2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.

3. Add the coconut cream, chili peppers. Simmer for a few more minutes.

Pesang Dalag (Mud fish)

Another famous Filipino dish that you will surely love. So let us start cooking.



Ingredients and cooking procedure after the jump.

 



Ingredients:

1 thumb-size ginger, sliced 

3 onions, quartered 

1 tsp. whole peppercorns 

8 cups water 

1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained 

1 small Upo sliced 

2 Pcs. Pechay  



Cooking Procedure: 

- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay. 

- Add the dalag. Allow to boil first before adding the upo and pechay. 

- Allow to simmer for 5 more minutes before serving

Tips: Airy containers

Do not place onions and potatoes in the same covered container. They will easily rot. Place them in a container where air can pass through. The same goes for tomatoes.

Another tip is to always check if any of these vegetables show signs of spoilage. If there are, use these first and remove the bruised or spoiled part.

Pinoy Recipe Blog Advisory

Hi to all my Kabayans and followers of this Pinoy Recipe Blog!

I just want to apologize for not posting new Filipino Recipes and I know there are lots of recipe requests from our followers and visitors.

Before the end of this month, I will try to post at least one recipe that you will surely love to try. :)

Tokwa't Baboy

My Tito Jose cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that because he’s my uncle but it was really very good. And I feel safe since it was cooked in our house. The reason why I said that is because I am kind of hesitant to eat Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be cleaned very well and I know that in some of the restaurant they don’t clean it well enough to pass my standard.





Anyway, Tokwa’t Baboy (Beancurd and pork) is a traditional appetizer at local Filipino fast-food and full-service restaurants. It is usually made with pork ears, chewy tofu/beancurd, soy sauce, pork broth, vinegar and other spices.



Here are the ingredients and the procedure to cook it:

 





Ingredients:

* 1 Kilo of Pork Face & Ears (cut into cubes)

* 8 Pieces of Tokwa (Beancurd) 2"x2"

* 1 Small cloves of garlic (minced)

* 3 Big onions (diced)

* 1 Cup vinegar

* 1 Cup soy sauce

* 1 Teaspoon salt

* 1 Teaspoon brown sugar



Cooking procedure:

1. In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.

2. Take the pork out and set aside.

3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.

4. In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.

5. Pour in mixture over pork and tokwa.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to blog about it!



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