Find a Recipe blog

Pesang Manok

Recipe Ingredients:
2 to 3 lb. chicken (cut into serving pieces)
1/2 onion (cut into wedges)
2 medium potatoes
1 tbsp. peppercorns
1 tsp. salt
1/2 small green cabbage
1 head bak choy (Chinese vegetable)
1 bunch scallions (chopped)
 
Instructions:
1) Place chicken, onion, potatoes, peppercorns and salt in a pot with enough water to cover all ingredients
2) Boil until chicken is tender
3) Add cabbage, bak choy and scallions
4) Simmer until vegetables are crisp and tender.

Kinilaw na Isda

Recipe Ingredients:
1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cubes
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
salt and pepper to taste

Instructions:
Marinade fish in coconut venigar for at least 30mins to an hour, Drain, then combine with all ingredients.
let stand refregerated for about another 30mins to an hour, then serve with your favorite drink.

Isdang Kinilaw ( Lemon Juice Added )

Recipe Ingredients:
1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cubes
4 table spoons lemon juice
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
salt and pepper to taste
 
Instructions:
Marinade fish in coconut venigar for at least 30mins to an hour, Drain, then combine with all ingredients.
let stand refregerated for about another 30mins to an hour, then serve with your favorite drink.

Fish Escabeche

Recipe Ingredients:
Oil
Flour
Salt
Calamansi juice (or lemon or lime juice)
Oil Green and red peppers, cut julienne style
Ginger, cut julienne style
Extra ginger
Onion - sliced
Garlic - sliced or pounded
Pineapple juice
Pineapple chunks
Sugar
Tomato Sauce or tomato catsup
Vinegar
Cornstarch

Instructions:
Rub salt on fish (outside and inside after splitting the abdomen and taking the guts out). Roll on flour. Fry in hot oil. Set aside.
Pound extra ginger, add a little bit of water and squeeze the juice out. Collect juice. Set aside.

To make the sweet and sour sauce: In another frying pan, heat oil, then add sliced onions and pounded garlic, stir fry. When the onion has become transparent and the garlic pieces become brown, add the strips of ginger and the green and red peppers. Stir fry. Add pineapple juice and tomato sauce or catsup for coloring. If you desire a sweeter sauce, add sugar; for more sour taste, add vinegar. Add pineapple chunks. And don't forget the ginger juice. This is really the secret of a good sweet sour sauce. The zesty taste of ginger. Thicken with a little bit of cornstarch. Simmer for about 3-4 minutes.

You can now pour this over the fish and serve. However, I prefer the fish to be cooked a little bit in the sauce so it could absorb the flavor. To do this, put the fish into the simmering sauce and simmer for another 3-4 minutes.
5) Lower heat and let simmer for approximately 10 minutes
6) Add misua and let simmer for 1 minute
7) Remove from heat
8) Add green onions

Batchoy

Recipe Ingredients:
1/2 cup pork meat, diced and cooked
1/2 cup pork liver, diced
1/4 cup pork kidney, diced
4 cups broth
1 clove garlic, minced
1 medium-sized onion, thinly sliced
1/2 inch ginger root, cut into strips
1 tbsp. patis
1 tsp. salt
1/8 tsp. pepper
2 ounce misua
2 green onions, minced
Vegetable oil
 
Instructions:
1) Heat oil in a saucepan and saute garlic, ginger and onion for approximately 3 minutes
2) Add pork, liver and kidney and fry for approximately 5 minutes
3) Add broth and let boil
4) Add patis, salt and pepper to taste
5) Lower heat and let simmer for approximately 10 minutes
6) Add misua and let simmer for 1 minute
7) Remove from heat
8) Add green onions

Quekiam

Recipe Ingredients:
1/4 kilo shelled shrimp
1/4 kilo pork fat, minced
1/2 cup flour
2 eggs
2 tsps. salt
1 tsp. pepper
1 tsp. sugar
atsuete (optional) 

Instructions:
1) Shell shrimps and chop coarsely. Put in a bowl w/ the pork fat.
2) Add flour, eggs, salt and pepper and sugar
3) Mix thoroughly and make a small patty and fry to check the seasoning
4) Form small patties and fry in hot oil
5) Drain well and put over paper napkins to absorb oil