Lutuingpinoy

SINAMPALUKANG KAMBING

2011-04-23T04:30:00.000-07:00

Sinampalukang Kambing Ingredients:

1 1/2 kilos goat’s legs, head and some meat
1/2 kilo sampalok (tamarind) fruit
4 medium onions, quartered
salt, pepper, and MSG to taste
1 cup sampalok flowers and/or leaves
1/2 cup chopped celery

Sinampalukang Kambing Procedures:

1. Put goat meat in a deep pan with sampalok fruit, onions, and some salt. Add enough water to cover.
2. Bring to a boil then simmer until tender, about 1 1/2 to 2 hours
3. Season with salt, pepper and MSG to taste.
4. Add sampalok flowers and sprouts.
5. Serve hot, topped with chopped celery.

2011-04-23T04:18:00.000-07:00

Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
minced birds eye chilli, 3 pcs-crushed
2 pcs green chilli
salt and pepper to taste
3 tbsp oil
ginger powder, optional
sage or rosemary, optional

Papaitan Procedure:

1. Heat oil in a large pot.
2. Fry ginger until brown followed by garlic.
3. Add in onions, and fry till semi-transparent.
4. Pour in goat meat, goat skin, heart, intestines and tripe.
5. Add some salt and pepper. Cover and let simmer for 5 minutes while stirring occasionally.
6. Add the beef stock and tamarind Soup Mix. Bring to a boil. Then, stir in kidneys, liver and pancreas.
7. Add BILE 1 tablespoon at a time until tastes suits your taste.
8. Add salt and pepper.
9. Lastly, add in the chillis. Bring to a boil and serve while hot.

DINAKDAKAN

2011-04-23T04:12:00.000-07:00

Dinakdakan Ingredients:

1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
salt
pepper
garlic
2 onions, chopped
1/4 cup calamansi juice
mayonnaise or
pig brain, boiled then mashed

Dinakdakan Procedures:

1. Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.
2. Meanwhile, grill the variety meats until tender but not crispy.
3. Slice the variety meats into 1/2″-wide and 1″-long pieces.
4. Place pork cubes and grilled variety meats in bowl. Add the garlic, minced onion, lemon juice and mayonnaise (or mashed brain, if you have the dish to be traditional). Mix well and serve immediately. (Note: For a spicer dinakdakan, add chopped bird’s eye chili.)

PAKSIW NA BANGUS (MILK FISH STEWED IN VINEGAR)

2011-04-21T15:17:00.000-07:00

Ingredients:

3 medium    bangus/milk fish (cleaned, scaled and halved)
4 pcs            long green peppers
2 small         ampalaya, quartered
2 cups          vinegar
2 small         eggplants, quartered
1 tsp            garlic

1 small ginger, crushed

salt to taste

1tsp cooking oil

PROCEDURE

Clean the Bangus and cut into three serving pieces.
Arrange vegetables at the bottom of casserole.
Add bangus, garlic, ginger and long green peppers. Pour in vinegar.
Let boil. Lower heat.
Add salt and oil.
Let simmer until fish is cooked and serve.

SEAFOOD KARE-KARE

2011-04-21T15:11:00.000-07:00

INGREDIENTS:

1 pack kare-kare mix 57g

200 grams sitaw, cut into 1/2 lengths

200 grams talong, sliced

1/2 kilo fish fillet, cubed

1/4 kilo mussels, cleaned

1/2 kilo prawns, cleaned

1/4 kilo oysters, shucked

2 teaspoons paprika

1 tablespoon calamansi juice

patis to taste

1/2 cup bagoong alamang

PROCEDURE:

1.) In a sauce pan, prepare the kare-kare mix as directed in the package.

2.) Drop the vegetables and cooke until almost done.

3.) Add seafoods, paprika, and kalamansi juice.

4.) Boil once then simmer until seafoods are cooked.

5.) Season to taste.

6.) Serve hot with the bagoong alamang.

SHRIMP CURRY FILIPINO STYLE

2011-04-21T15:08:00.000-07:00

INGREDIENTS

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
3 pcs eggplant sliced cut into 4pcs
2 3 jalapeno , minced salt to taste

PROCEDURES:

Saute garlic until brown. Add onions, pepper strips, and garlic. Stir for 3 minutes. Pour in coconut cream then add shrimps and eggplant. Stir until it boils. Add curry powder, season with salt, vetsin, jalapeno, onion leeks and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water

Lumpiang Shanghai Recipe

2011-04-21T15:03:00.000-07:00

Lumpiang Shanghai Ingredients:

1/2 cup finely chopped chinese ham
1/4 cup finely chpped chicken meat
1/4 cup finely diced carrot
1/4 cup finely diced singkamas
2 tbsps. finely diced onion
1 egg white
1/4 tsp. salt
1/4 tsp. white pepper
Wonton wrappers
2 cups cooking oil for deep frying

Lumpiang Shanghai Procedures:

Combine all ingredients except the wrappers and the oil in a bowl. Mix well.

Spoon mixture onto wonton wrappers. Roll and seal. Deep fry.

FISH FILLET LUMPIA

2011-04-21T14:59:00.000-07:00

The usual fish lumpia is leftover fish flaked, sauteed then wrapped in lumpia wrappers. This version is new, the fish fillet sticks are first cooked with lemon and tanglad then wrapped and fried.

Fish Fillet Lumpia Ingredients:

1/2 kilo fish fillet, cut into sticks
1 tsp. minced garlic
Salt and pepper
1 tsp. crushed ginger
Liquid seasoning
Rind of 1 lemon
2 pieces tanglad leaves
Lumpia wrappers
Oil for frying
Sesame oil
Oyster sauce

Fish Fillet Lumpia Procedures:

Season the fish with garlic, salt, pepper, ginger and liquid seasoning. Sprinkle the top with lemon rind. Steam or microwave the fish on a bed of tanglad leaves until done. Set aside the cooked fish and save the drippings.

Drain the fish well then wrap in lumpia wrappers. Fry in hot oil until golden brown. Prepare a sauce by cooking the drippings with some sesame oil and oyster sauce. Place the fish lumpia on a bed of greens garnished with red tomatoes and sliced lemon. Serve with sauce.

Estofadong Tulya (Clams with Burnt- Sugar Sauce) Recipe

2011-04-21T04:14:00.000-07:00

The nutritious clams on this dish provide you with more calcium, the taste of apple cider vinegar perk-up the flavor of the food; a truly pinoy recipe that is perfectly healthy and great for vegetarians.

Ingredients:
Clam meat – 3 cups
Apple cider vinegar – ½ cup
Freshly ground pepper – 1 tsp
Bay leaf – 1 pc
Cooking oil – ¼ cup
Crushed garlic – 1 Tbps
Onion – 1 pc
Bread crumbs – ½ cup
Salt – 2 tsps, sugar – ½ tsp

Cooking Instructions:

Clean the clams and marinate it with the cider vinegar, pepper and the bay leaf within 40 minutes. Set aside, then, heating the oil in a large skillet and sauté the chopped garlic until golden brown with the onions until transparent. Immediately adding the clams, simmer until it becomes tender. Finally add in salt and sugar while sprinkling evenly all breadcrumbs over the clam mixture. Serve hot.

Serves 4 -6 persons

Fish Sinigang Recipe

2011-04-21T04:06:00.000-07:00

Ingredients:

Milkfish, Tangigue or any white meat fish – 300 grams
Green peppers – 8 pcs
Onion – 1 pc
Cabbage – 1 small head
Tomatoes – 10 pcs
Lemon – 2 pcs or according to your preferred sourness
Dash of salt

Cooking Instructions:
Wash the cabbage after soaking with water and one-tablespoon vinegar, to eliminate toxins, slice them into parts together with the onion, green peppers and tomatoes into big slices. Dress and wash the fish. Then set them aside.
Prepare a large cooking pot half-filled with water, bring to boil and pour in all the onions, tomatoes, when it boils add the fish. When it is half done already, add in the remaining ingredients. Season with salt and squeeze in the lemon juice on the cooked “Sinigang” right before serving. Serve hot.

Ginataang Alimasag Recipe

2011-04-19T19:59:00.001-07:00

Ingredients:

4 lbs crabs
8 cups coconut milk
1/8 cup cooking oil
4 large cloves garlic, crushed
3 tbs ginger, julienned
3 tbs white onions, minced
3 pcs jalapeno pepper
2 tbs rock salt
spinach leaves (optional)

Procedure:

1. Wash and clean crabs, discard carapace and claws then set aside.
2. Saute garlic in oil until light brown.
3. Add onions then crabs. Stir well until crabs change color.
4. Add coconut milk and jalapeno pepper.
5. Bring to a boil for 2 minutes.
6. Simmer for 15 minutes.
7. Season with salt.
8. Add spinach and continue simmering for 1 minute.

Shrimps and mussels can be cooked like this in coconut milks as well. We have tried a mix of shrimps and crabs, perfect!