Showing posts with label Filipino Recipe. Show all posts
Showing posts with label Filipino Recipe. Show all posts

Thursday, May 19, 2016

SINGTULONG RECIPE (Sinigang na Tuyo with Longanisa) #FilipinoRecipe #Food #Recipe


I already have longganisa sausages, and was wondering if there are any Filipino recipes to mix in, the likes of mixing it with a sauce, casserole or a gourmet.

 I watch GMA TV and for their segment "Good News", they introduced this recipe called - SINGTULONG (Sinigang na tuyo with longganisa).
Photo credit to GMA News Online

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste, mostly associated with tamarind(sampalok). They are many variations of sinigang sourness, some use guava, calamansi, balimbing, and unripe mango. Oh well, another thing is by using bouillon cubes with tamarind base if they cannot find any substitution.

 Right now, we have many variations of sinigang:

  1. Sinigang sa miso
  2. Sinigang sa Bayabas
  3. Sinigang sa mangga
  4. Sinigang sa kalamansi
  5. Sinigang na isda
  6. Sinigang na baboy
  7. Sinigang na hipon
  8. Sinigang na baka
  9. Sinigang na manok

 INGREDIENTS:

  • 5pcs Longganisa
  • 6pcs tuyo(dried fish) 
  • 3 pcs red tomatoes, chopped
  • 1 pc onion. chopped
  • Sinigang Mix
  • Kamias (optional)
  • Vegetables (string beans, camote, radish, bataw, sigarilyas, kamote tops
  • salt, pepper to taste


 DIRECTIONS:

  1. Boil the longganisa and fry.
  2. Put the onions, tomatoes in the broth where you boiled the longganisa.
  3. Sprinkle a pinch of salt and pepper to taste.
  4. You opt to use kamias if you already have Sinigang Mix for that sour taste.
  5. Or you can use tamarind (sampalok) if available.
  6. Good serve while its still hot. 


 FROM: GOURMET TUYO RECIPE
photo credit: é…¸æ±¤é±¼ via photopin (license)

Saturday, September 28, 2013

DULCE DE SANTOL

My second Christmas recipe is DULCE DE SANTOL.  This is a Filipino recipe that has been long used by our ancestors as a sweet and sour dessert.

 A unique recipe with fusion with a twist.  It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).

 INGREDIENTS:

  • 2 kilos santol
  • 2 1/2 kilo White or Brown Sugar
  • Water
  • Cinnamon Stick

 PROCEDURE:
  1. Peel the santol skin.
  2. Dredge with sugar.
  3. Then tightly sealed it with a plastic wrap.
  4. Put it inside a fridge for 48 hours(2 days).
  5. After 48 hours, put the santol in a big pot, add sugar and more water to produce more juice.
  6. Add the cinnamon stick to make it more sweet and savoury. 
  7. Leave it to boil for 30 minutes or more as long you wanted to have a sauce that has a sticky quality and sweetness.
For images on how it looks like you can visit this blog here: DESSERT COMES FIRST

And for fusion effect, you can add DULCE DE SANTOL to your ICE CREAM VANILLA that look like this;

photo credit: madlyinlovewithlife via photopin cc

Wednesday, July 17, 2013

GINATAANG PINAKBET

Love eating food lots of calories?  According to the FATSECRET, eating 1 cup GINATAANG PINAKBET you get 155 CALORIES and 100% PROTEIN.

 This Filipino food is commonly served with steamed rice. 

INGREDIENTS

 KALABASA (Winter Squash), peeled and cubed

 1 kilo pork

 Sitaw (String Beans)

 Ampalaya ( Bitter Melon)

 Talong (Eggplant)

 Gata (Coconut Milk)

 Onions, chopped

 Garlic, minced

 Seasoning

 Vegetable Oil
PROCEDURE
  1. Prepare the skillet over medium heat. Add the vegetable oil, white onions, garlic. Stir frequently until the onion become medium brown and the garlic fragrant.
  2. Add the pork and stir constantly for 5-10 minutes until cook.  Add the Kalabasa and continue stirring for 5-10 minutes.
  3. Stir the sitaw, kalabasa,onion,garlic and pork for 3 minutes.
  4. Add the talong and ampalaya.
  5. Pour the water into skillet, bring to boil then add the coconut milk.
  6. Cover the skillet and cook for 10-15 minutes.
  7. Season it with salt,pepper or you can use Ginisa Mix.
  8. Served it hot.



Note:  You can add ampalaya after adding the coconut milk so that kids can eat it.  No bitter taste at all.

Photo courtesy of Cristina Nesbit

Monday, May 20, 2013

Fish Fillet ala Bicol Express

I know this is not a new recipe for you because you've heard about FISH BICOL EXPRESS.  But I'm sure that this recipe is very different to what you usually think.

 FISH FILLET ala BICOL EXPRESS is a different recipe from the one you've encounter with other Bicol Express Filipino recipes.

INGREDIENTS:

 1/4 Meat Bariles, slice slant about vertically

 1 cup flour

 1/2 cup cassava flour

 2 tbsp cornstarch

 4 cloves of garlic,chopped

 1/2 tbsp ginger

 black pepper

 3 green siling haba(finger Chili's)

 onion

 sea salt

 2 tbsp oil

 1 cup of water

 Magic Sarap(optional)

 1 egg(batter)

 PREPARATION:

  1. Marinate the fish with salt and pepper for 20 minutes.
  2. After 20 minutes, get a bowl and mix the marinated fish together with the flour, cassava flour and cornstarch.

PROCEDURE:

  1. In a large skillet heat oil over medium heat.
  2. Saute the garlic, ginger and onions and add the mixtures(Prep.2). 
  3. You can sprinkle Magic Sarap for more appetizing taste.
  4. When fish is half-cooked, add the batter egg.
  5. Simmer till cooked.  And mix siling haba.


This is good for 1 serving only.
Eat it.  I can't even pronounced it!  BURP!

    

Saturday, April 6, 2013

CHILI GARLIC PRAWNS

Spice up your palate!  Try this tasty and chili shrimp dish and turn your day into an exotic adventure.

CHILI GARLIC PRAWNS 

Image from my INSTAGRAM

INGREDIENTS:

 1 tbsp. crushed garlic - sauteed and set aside
5 pcs chili(labuyo) chopped
2 tbsps. chopped onion leeks
250 g. praawns - marinted in salt, MSG, white pepper (you can omit msg here)

 PROCEDURE:

  1. Deep fry prawns to a crisp.
  2. Remove from oil and cook again for about 30 seconds.  This time by dding golden brown garlic, chili and leeks.
  3. Arrange on a platter.
  4. Garnish with vegetables as you like.

Sunday, February 24, 2013

GREEN PAPAYA STIR FRY NOODLES

Have you tried to eat PAPAYA NOODLES?  Well, I guess you have to try it.  A unique recipe from Matalom,Leyte, Philippines.

 My father was born here and I came to visit his place(story here) and I discover this recipe from them.

For a change, try using papaya as your ordinary noodles.  We all know that Papaya is rich in proteolytic enzyme that assists with the digestion of protein.

 Here is one of the recipe example on how to cook PAPAYA NOODLES RECIPE:

 GREEN PAPAYA STIR FRY NOODLES

 (1) Used 30g of dried green papaya, strip it using peeler or used coconut scraper, better known to us Filipinos as "PANGKAYOD".
(2) Add noodles to boiling(salt or add cooking stock if desired).  Cover it and let it boiled for 1 min.
(3) Remove from heat. Make it sure it looks like an ordinary noodles, al denta.
(4) Rinse with cold water and drain. Re-hydrate papaya very well. 
(5) Prepare pan over a high heat, add vegetable or olive oil.
(6) Add the meat(chicken/pork/beef or shrimp)fry for 2 mins.  
(7) Add half the curry powder, fry for 1 min. Then remove from heat.
(8) Reheat pan with oil.  Add onion, garlic and ginger. Stir fry for 2 mins.  Add carrots and celery. Stir fry for 3 mins.
(7) Put the chicken meat (you can used mince pork and beef or shrimp here)together with the green papaya noodles.  Stir-fry for 1 min.
(8) Add sauce: to make sauce, blend corn flour with water stir it occasionally for 2-3 minutes until sauce is boiling and thickened.
(9) You can top it with Pork chicharon,cashews, coriander or chili to add some kick to your dish.
(10) Serve hot.

 Actually, I don't like the taste at first because I have not yet been adapted to this kind of dish. But I am pretty sure that this will be a sure HIT to all healthy food lovers out there.

     
     
   

Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.