Sauteed Cabbage with Chicken

Cabbage is a well known for Filipino vegetablerecipe  that usually originate on Salad capital of the Philippines Mountain province, it is usually use for cooking Nilagang baboy or for pork nilaga recipe. I have my own simple cabbage recipe that you could also try, I usually prepare this as a compliments for any dry recipe such as fried and grill food, I really like this recipe for the simplicity of preparation and I hope that you might like it too.

Ingredient:

2-3 tbsp minsec garlic
1 whole onion, sliced
1/2 kg chicken breast, wash and fillet
3/4 kg cabbage, washed and cut
2-3 tbsp soy sauce
1 Chicken cubes bouillon (optional)
1-2 cup of water
salt to taste
vetsin (optional)

How to Cook:

In a heated with cooking oil, saute garlic, onion and chicken. Add soysauce and cover to simmer for 15 minute. Add 2 cups of water and cook chicken for several minute until the meat tenderize. Add cabbage, chicken bouillon and vetsin if desired. Salt to taste, served sauteed cabbage with chicken with hot steamy rice with fried or grilled fish.

Next Filipino Recipe : Miswa Soup

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Kinilaw na Isda with Gata

Kinilaw na isda is a popular filipino recipe in Visayas area as their area is sorrounded by sea, local fisherman usually prepare kilawin or kinilaw na isda as a appetizer during their drinking session or gathering. Any kind of edible salt water fish are usually use for kinilaw  as long as the seafoods are fresh, aside from fish fresh oyster is also a delicious main ingredient instead of fish. Here is another variation of Filipino seafoods recipe that my I prepare for my self for my husband, I hope that you will try and like it.

Ingredient:

1 kg fresh Tanigue, cube
50 grams ginger, cut into match like (strips)
2 pcs red onion ( slice )
1-2 cup vinegar
15 pcs calamansi, juiced
1 pc cucumber cube
1 pc red bell pepper, strips
springonion
salt to taste
5 pcs siling labuyo, minced
1/2 cup of kakang gata

How to Prepare Kilawing Tanigue:

Deep tanigue in a vinegar for 5-10 minute, rain and set aside. Mic together the following ingredient, calamansi juice, onion, ginger, redbellpepper, cucumber, siling labuyo,salt to taste. Mix the mixture with the fish, add vinegar just enough to cover fish with the mixture then pour kakang gata, mix thoroughly and add salt if needed, refrigerate kinilaw na isda for 1-2 hours then served with rice or ice cold beer, enjoy.

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Fish Tofu with Oyster Sauce

Fish with tofu is one of my favorite recipe when dining in on Golden crown restaurant, a popular chinese restaurant located in BBB Valenzuela city, I tried to cook their recipe right on my home and my version does not have the exact taste with their recipe but I think it is close enough. Here's how I prepare their delicious tokwa't Isda or Fish with tofu recipe, a day to day  recipe for filipino family.

Ingredient:

1 kg lapu lapu (Fillet)
2-3 egg
Flour
2-3 tbsp minced onion
2 thumbsize ginger, minced
springonion, cit into 1 inch strips
oyster sauce
onion, cut into quarter
Vetsin (optional)
1 tbsp of tahore
Dissolve 2-3 tbsp cornstarch with 1/2 cup of water to thickened sauce (Slurry)

Procedure for Cooking
In a pan, fry tofu for 2-3 minute on each side, cut into square, set aside, Dip fish in beaten egg with a pinch of salt, cover with flour then fry for 2-3 minute on each side, set aside. In a pan saute ginger, onion then add blackbeans and simmer for few minute, use laddle to crushed black beans then add a cup of water. Add 2 tbsp of oyster sauce and simmer, salt to taste. use slurry to thickened broth, include fish and tofu and cook for 1-2 minute. served fish tofu recipe with springonion at the top. Enjoy..

Next Food : Kinilaw na Isda

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Sinigang na Ulo ng Isda

A restaurant without a name, an article that i've read about a popular restaurant in Visayas avenue in Quezon city. Between 11 am to 2:00 pm, you could hardly find a paking space along the alley as a lots of people goes to the place to dine with their famous recipe, sinigang na ulo ng isda. They usually use big fish head to prepare their specialty recipe sinigang na ulo. Their restaurant is worth visiting for as their food is really affordable and very delicious too. Aside from their special sinigang recipe you could also find there other filipino food that worth trying for, i usually order adobong bihod (Fish egg cook in adobo). I tried to copy the way they prepare and i think base on the ingredient and the taste of their recipe, here's how they prepare it.

Ingredient:

2-3 fish head (maya or malasigue) or any deep sea big fish head
1/4 kg kalamansi, juiced
kangkong 1 bundle, separate leaves from the stalk
1 medium size raddish, skinned and slice diagonally
1 tomato, sliced
puso ng saging, 1 cup
1 bundle stringbean, cut into 1"
vetsin (optional)

How to Cook:

In a big casserole, bring to 1 litre of water along with tomato, upon boiling add fish head and simmer for 5 minute, add radish, stringbean, and banana bud. Simmer for another minute until vegetable is half cook, them add kangkong leaves, salt to taste, vetsin, and calamansi juice. Served sinigang na ulo-ulo along with newly cooked stem rice with patis, sili and calamansi.. Enjoy..

Next Recipe:
Fish Tofu with Oyster Sauce

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Beef Stir Fry on Steam Brocolli

I just read that steam broccoli is really good for peoples especially for cancer, I also read that the best way to brocolli is by steaming for 3-4 minute to keep the nutrients and enzyme that fight cancer. Here is a recipe that every body will surely love, it is so easy to prepare and very nutritious. Beef stir fry with steam brocolli recipe.

Ingredient:

350 gram brocolli, remove from the stalk
250 gram beef, slice thinly
2 tbsp oyster sauce or worceshire sauce
1 onion
spring onion
cooking oil
salt to taste
vetsin (optional)
1/4 cup o0f water with 3 tbsp cornstarch for thickening

Procedure for Cooking:

In a skillet with cooking oil, stir fry beef for 2-3 minute, set aside. Steam broccoli using a steamer for 4 minute, then blanch steam brocolli in cold water to retain its fresh color. Mix together brocolli and stir fry beef,   Use excess cooking oil from stir frying to sautee onion, add water and worceshire sauce, bring to boil then add salt and vetsin. Thickened with slurry, pour thick sauce over beef and brocolli, served beef stir fry with steam brocolli sprinkle springonion at the top.

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Barbeque Chicken

Looking for a chicken bbq recipe for this coming christmas season. This version is worth trying for..

Chicken Barbeque Ingredient:

1/2 cup Molasses
1/2 cup worceshire sauce
1/2 cup catsup
1/4 cup tomato sauce
Vetsin (optional)
1/2  tsp ground peppercorn
1 1/2 kg chicken legs or breast (wash and drain)

Procedure of Preparation:

Slit chicken, in mixing bowl mixed all of the ingredient mentioned above except for the chicken. Marinate chicken over night, grill and baste with excess marinates while cooking. Served newly cooked barbeque chicken with atchara or toyo with calamansi.

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Pancit Luglug

Another variation of popular pansit  that become a day to day filipino recipe. Pancit luglog is comparable with palabok and i am sure that a lots of people will like this food and will give it a try.

1/4 cup minced garlic, fried until brown (set aside)
150 gram fresh squid (clean thoroughly and remove ink)
150 grams shrimp
150 grams oyster (Optional)
200 grams ground pork
2 tokwa cake, slice and fried
3 hard boiled eggs, slice
4-5 pcs tinapa, fried and flaked
Kintsay as a garnishing
calamansi
Pancit palabok  noodle 1 kg
2 cups of water
Pork seasoning
1-2 tbsp minced garlic
1/2 onion, slice
annato oil
Cornstarch dissole in water
chop spring onion
chicharon baboy, crushed
Vetsin (optional)

How to Prepare Pancit Luglug

In a small and clean basin, soak palabok noodle to soften them dip in boiling water using a strainer to achieve desire consistency, set aside. To cook sauce, saute garlic, onion then add 2-3 cups of water, annato oil,pork cubes, add cornstarch to thickened sauce. To prepare toppings, saute garlic, onion, ground pork. Add a tbsp of patis and simmer for 5-10 minute until pork is brown, add squid, shrimp, and tofu. add 1/2 cup of water and wait to dry, make sure that seafoods is properly cooked, add vetsin, salt to taste. To prepare, place some boiled noodle in a platter then add sauce and a scoop of garnisher, add a tsp of fried garlic, chicharon baboy, flaked tinapa and sprinkle with springonion, served pancit luglug with calamansi, enjoy..

Related Search:
Pancit Bihon

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Pekwat Recipe

Ingredient :

1/2 kg liempo pork
1 pc tomato, slice
3/4 cup vinegar
1-2 tbsp minced garlic
1 tbsp cornstarch, dissolve in 1/2 cup of water for thickening (slurry)
1 pc onion
1 siling kastila, slice
3-4 tbsp soysauce
3 tbsp sugar

Procedure for Cooking:

Cut pork into serving size to fry until it brown and set aside, sautee garlic, onion, and tomato. Include fried pork then add vinegar, sugar, soysauce, cover to boil. Simmer for few minute to balance taste then add slurry to thickened. Served pekwat filipino recipe along with hot steamy rice.

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Ginatan Special

Ginatan or ginataan is a Filipino term for any  food that being cook with coconut milk, it could be cook with vegetable like laing, fish just like with tilapia or tulingan, chicken (chicken curry) or even for pork and beef. but coconut milk is usually a common ingredient for merienda, here is one of merienda that I personally cooked for my kids midday merienda.

Ginatan Ingredient:

6 cup coconut milk (gata)
2 cup coconut cream (kakang gata)
1 cup malagkit na bigas
1 cup sweet corn
1 cup sago
1 cup sliced langka
1 cup sugar

How to Cook Guinatan:

Wash then boil malagkit with gata until it was half done. Add langka, sugar, corn while continously stirring to avoid burning. Add sago, then add coconut cream. Served ginatan while it is hot.

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Minced Pork String Beans

Affordable and nutritious filipino vegetable recipe that everybody will surely like.

Ingredient:


1/2 kg green beans
1/2 kg minced beans
1 -2 tbsp mined garlic
6 water chestnut, slice finely
2 tbsp cooking oil
salt to taste
1/2 head shredded letuce
1 1/2 cup boiling water
1/2 cup tbsp dissolve in 1/2 cup of water for slurry

Procedure for Cooking

Slice beans into small pieces crosswise, in a heated pan with cooking oil, add garlic to sautee then add minced pork until it brown. Add soysauce, water chestnut, salt and sautee for 1-2 minute while stirring constatly. Include bean and stir slowly while adding water. Cover pan until it start to boil, turn down heat and simmer for 4-5 minute. Add slurry to thickened, place the lettuce on a warm shallow platter, pour mixture and serve sauteed minced pork string beans at once.

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