Find a Recipe blog

Recipe Ingredients:
500 ml coconut milk
300 g jackfruit meat, flaked
1 small onion, sliced
50 g ginger, julienned
6 pieces lemon grass, white part only, cut crosswise
2 tsp. Minced garlic
1 kilo crabs, quartered
sea salt and pepper to taste
500 ml coconut cream
100 g green chilies 

Instructions:
Place the coconut milk, jackfruit, onion, ginger, lemon grass and garlic in a casserole and boil over a moderate heat for 10 minutes, then add the crabs and season to taste with salt and pepper. Reduce heat, cover and allow to simmer for a further 15-20 minutes. Set aside and keep hot.

Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stirring continuously, until the cream is thick enough to coat the ladle. Pour the cream over the
crab mixture, add the chilies and simmer for a further 5 minutes, then serve immediately.

 Hipon sa Gata

Recipe Ingredients:
1/2 kilo fresh shrimps
2 tablespoon crushed garlic
2 teaspoon salt
1/2 teaspoon pepper
1 cup coconut milk (second extraction)
1/2 cup kakang gata or coconut cream
1 1/3 cups kamias, sliced
 
Instructions:
Clean shrimps and wash well. Do not peel. In a saucepan, put the shrimps, garlic, salt, pepper and coconut milk. Bring to a boil then lower heat and simmer until shrimps are cooked. Add coconut cream and kamias. Cook until sauce thickens.

Sinigang na Bangus (milkfish)

Recipe Ingredients:
1 1/2 lb Bangus (milkfish)
2 c Water
3 md Tomatoes, sliced
1 md Onion, sliced
6 Pods green sampaloc (tamarind)
1 cn Banana heart, drained(14 oz)
2 c Green beans cut diagonally in half
1 c mustard greens
1 ts Salt
1 tb Patis (fish sauce)

Instructions:
1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)

3. Add tomatoes, onions and green beans to boiling mixture and cook 15
minutes or until vegetables are almost cooked. Add fish, banana hearts,
and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove
from heat, add spinach leaves, and let stand for 5 minutes.
4. Serve with bagoong or patis (fish sauce).

Note: Kining sud-ana makasingot sa ka lami. ( This kind of food will make you sweat with it's good taste)

Calamares Prito (Fried Squid)

Recipe Ingredients:
2 pounds squid
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon MSG
2 eggs
1 cup flour
2/3 cup water
1 small onion, minced
1 clove garlic, minced
Oil for deep-frying
Parsley sprigs
 
Instructions:
Clean squid and cut into rings. Season with salt, pepper and MSG. Beat
eggs, then add flour and water and beat until smooth. Stir in onion and
garlic.

Heat oil for deep-frying to 425 degrees. Dip squid rings in batter. Add
to oil and deep-fry 3 to 4 minutes, until light brown. Drain on paper
towels. Place on serving platter and garnish with parsley. Serve hot.
Makes 8 servings.

Bangus Belly Katsu

Recipe Ingredients:
3 pcs. bangus belly
2 tbsps. soy sauce
1-1/2 tbsps. calamansi
1/4 cup flour
1/4 cup Japanese breadcrumbs
1 pc. egg
oil
teriyaki sauce 

Instructions:
1.Marinate bangus belly in calamansi and soy sauce.

2.Dip marinated bangus in flour, then beaten egg, and then coat with Japanese bread crumbs.

3.Deep fry in hot oil until golden brown.

4.Cut into quarter pieces and serve with teriyaki sauce for dipping.

Sauteed Shrimp With Tokwa

Recipe Ingredients:
2 tbsps. hoisin sauce
4 tbsps. water
2 tbsps. MAGGI SAVOR
1 MAGGI CHICKEN CUBE
1/2 tsp. grated ginger
1 tbsp. cornstarch
2 tbsps. cooking oil
3 cloves garlic
1 stalk leek
1 cake tofu, cut into 1/2 inch cubes
1/4 kilo shrimps, shelled and deveined 

Instructions:
Combine first 6 ingredients in a bowl; set aside. Heat oil; saute garlic and leeks. Add tofu and cook until slightly brown. Put in shrimps, then sauce mixture. Simmer until thickens. Serve as topping to steamed hot rice.