MAGLUTO TAYO

Fish Sarsiado

2011-10-10T20:36:00.000-07:00

5 slices of fish fried in vegetable oil
6 med-size tomatoes, minced
1 med-size onion, sliced in rings
1 clove garlic
1/2 cup shrimp stock
vegetable oil
salt and sugar to taste

Saute in oil the garlic, onion and tomatoes. Add shrimp stock and put in fried fish. Let boil and season with salt and sugar. Simmer 5 minutes and serve.

Bulanglang na Bulig

2011-10-10T18:38:00.000-07:00

1 big fish (bulig)
salt
2 cup squash - diced
1 cup squash leaves
15 string beans
1 onion
1 cup tomato
10 sliced gabi

Broil the fish and remove the burned scales. Boil water and salt and drop the sliced squash, string beans, gabi, onion, camote and squash leaves. Lastly, drop the fish and boil until done. Serve hot.

Fish Adobo

2011-10-10T18:24:00.000-07:00

1 fish
1 tsp salt
2 tbsp fat
2 cloves garlic, chopped
1 1/2 cups onion, sliced
2 green peppers
1/2 cup boiling water
6 tbsp. vinegar
2 bay leaves

Clean fish and cut crosswise and salt. Fry fish in hot fat until brown. Remove fish from the frying pan and saute garlic, onions, bay leaves, and pepper; then add vinegar. Cook slowly until pepper is tender, then add fish and little water. Simmer for 5 minutes. Serve hot.

Tocino Del Cielo

2011-10-09T23:43:00.000-07:00

1/4 kilo sugar
2 cup water
6 egg yolks
1 whole egg

Boil water and sugar in saucepan, until syrupy. Use 1/4 cup syrup to line molds. Set remaining syrup aside. Beat egg yolks and whole egg until blended. Stir in the rest of the syrup. Strain mixture. Spoon in mold. Cook tocinos in bain marie for 10 minutes. Bake for 10 minutes or until set. Cool, unmold on small paper cups.

Party Punch

2011-10-09T23:37:00.000-07:00

6 cup pineapple juice
3 cup orange juice
1 cup lemon juice
1 cup water
1 cup sugar
12 whole cloves
4-3 inch sticks cinnamon
3 bottles ginger ale
1/2 cup light colored rum

Combine the juices. Boil water, sugar, spices together for five minutes. Cool and strain out spices. Add spices syrup to juices. Chill thoroughly. At serving time, pour in ice-cold ginger ale and rum. Garnish with orange slices and cherries. Serves about 30 cups.

Pineapple - Calamansi Punch

2011-10-09T23:27:00.000-07:00

2 1/2 cup pineapple juice
1/2 cup calamansi juice
1 cup ice
6 tbsps. sugar
1/8 to 1/4 cup light rum (depending on desired strength of drink)

Mix all ingredients. Serve cold. Garnish with orange slices and cherries. serves 5 to 6 glass.

Bola-Bola with Misua

2011-05-26T02:07:00.000-07:00

1 fish, bangus
2 onion stems
1/8 tsp. pepper
1 tbsp. lard
3 bundles misua
4 tbsp. milk
2 cloves garlic
3 eggs
1 onion
Salt

Clean the fish and boil, remove the meat and chop. Place in bowl. Add pepper, sliced onion, lard and salt.
Rub well together all the flour and milk, and form into balls and roll on bread crumbs. Fry in deep fat. Boil the fish bones, add salt, then drop the misua and pepper. Serve with the fish balls on top.

Adobong Okra (adobong kangkong, sitao or puso ng saging)

2011-01-25T17:58:00.000-08:00

20 pcs. fresh, very young okra
1/4 cup water
1/4 vinegar
1/2 cup pork, diced
3 tbsps. patis
4 cloves garlic, crushed
1 onion, chopped
1 tsp. pepper

Wash and parboil the okra in water. Set aside. Fry the pork. Push to one side of the pan. Saute garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender crisp. (Vinegar cuts sliminess of okra).

Note: Substitutes for okra may be: kangkong, sitao and puso ng saging (banana heart)

Pansit Luglog

2011-01-20T21:29:00.000-08:00

Red Sauce
1/2 cup cooking oil
6 cloves garlic, minced
1 cup cooked pork, diced
2 cakes tokwa or bean curd, diced
1/4 atsuete water (2tbsps. anato seeds soaked in 1/4 cup water)
1 cup shrimp juice
1/2 kintsay or chinese celery
salt and pepper to taste

Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokwa and fry for 1 minute. Add the concentrated atsuete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt and pepper. Set aside.

Palabok
2 cup shrimps juice
1/4 cup atsuete water (2 tbsps. anato seeds soaked in 1/4 cup water)
6 tbsps flour dissolved in 1/2 cup water
salt to taste

Soak atsuete seed in water, rub, to bring out color and strain. Add this to shrimp juice and put the mixture in saucepan. Disperse flour and add to mixture. Bring to a boil while stirring constantly. Season with salt. This is the sauce for the pancit which is called "palabok"

Pansit
2 quarts water
1/2 kilo dried rice noodles (bihon) soaked in cold water for 10 minutes then drained
1 cup mongo sprouts (bean sprouts) without the long tail, bolied

Garnishing
1/2 cup flaked smoked fish (tinapa)
1/2 cup crisp crackling or bacon ring (sitsaron) , pounded
2 hard cooked eggs, chopped
1/2 cup fresh shelled, boiled shrimps
1/2 cup finely sliced green onions
6 pcs. calamansi or 1 lemon, in slices
patis

Measure 1 quarts water into a deep container and bring to a boil. Put a handful of togue into a sifter then add the bihon. Dip sifter into boiling water for 1 minute, then drain well. Continue untill all the bihon has been cooked in boiling water. Pour noodles into a large platter. Cover with palabok. Top palabok with the pork and tokwa mixture. Sprinkle finely flaked tinapa, sitsaron, chopped eggs and shelled shrimps. Sprinkle with chopped green onion, fried garlic, salt and pepper. Season with calamansi and patis.

Kilawin (Pickled Pork with Soybean Curd)

2011-01-20T21:10:00.000-08:00

1/2 pig's head, boiled soft and cut bite-size pieces
3 pcs. tokwa or soy bean curd, in squares and fried
1 head garlic, finely minced
1 big onion, finely sliced
1/2 tsp. ground black pepper or whole peppercorn, pounded
1 cup native vinegar
1 tbsp. soy sauce

Mix above ingredients together. This may be a complimentary dish to the Pancit Luglog or served separately.

Laing

2011-01-15T02:38:00.000-08:00

1/2 kilo shrimps, chopped finely
2 small young coconuts, grated
1 onion, chopped
1 tsp. salt
10-15 pcs. wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pcs. siling labuyo or hot pepper

Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and sili. Continue cooking until sauce is thick.

Ukoy

2011-01-13T22:22:00.000-08:00

200 grams small shrimps
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips

Wash shrimps thoroughly, remove head leaving shells. Prepare batter.

Batter

1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten

Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.

In a saucer, arrange a bed of mongo sprouts. Garnish with spring onion and shrimps. Add about 1/4 cup batter and lower carefully into deep hot fat. Fry until crispy on both sides. Remove to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.

NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).

* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.

Embutido

2011-01-12T20:30:00.000-08:00

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.

Dinuguan

2011-01-11T21:31:00.000-08:00

2 tbsps. cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 kilo pork head, boiled until soft then diced
1 pc. pork heart, boiled then diced
100 grams pork liver, diced
1/2-3/4 cup native vinegar
2 cup broth
1 1/4 cup pork blood
1 cup beef blood
4 pcs. long green sili (hot pepper)
1 tbsps. salt

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Set aside.
Add broth, cover and simmer for 15 minutes. Strain pork blood.Set aside.
Cut beef into small pieces. Pour in pork and beef blood stirring continuously until thick. Drop sili. Simmer 5 minutes more. Season with salt.

Batangas Adobo

2011-01-03T15:21:00.000-08:00

1/2 kilo beef
200 grams beef heart
100 grams beef liver
1/2 kilo pork
1/2 to 1 cup vinegar, depending on acidity
1 small head garlic
1/2 tsp. black pepper
1 tsp. salt
3 tbsps. atsuete soaked in 1 cup warm water

Cut all meats into serving pieces. In a saucepan, combine vinegar, garlic, pepper, salt. Put in beef heart. Let cook for 20 minutes. Add pork, beef liver and atsuete water and simmer until tender. Strain sauce. Brown the garlic and then the meats in hot oil. Return to saucepan. Cover and simmer until sauce thickens.

Roast Chicken

2011-01-03T15:02:00.000-08:00

1 roasting chicken (about 1/2 kilo), dressed
1/3 cup soy sauce
1 tbsp. calamansi or lemon juice
Butter or margarine

Marinate chicken in soy sauce and calamansi juice. Let stand 30mins. Remove chicken from marinade, stuff. Sew openings. Tuck neck by pushing in over skin. Truss wings at the side with a piece of string. Brush with margarine and wrap in aluminum foil. Bake at 324°F for 1 hour. Unwrap and continue baking until chicken is golden brown. Baste occasionally with margarine. Serve with gravy.

BACHOY

2010-11-10T23:01:00.000-08:00

2 pcs. pork kidney (about 300grams)
1/4 k. pork liver
1pc. pork heart (about 200 grams)
1/4 k. pork lomo or tenderloin
2 segments garlic, chopped
3 tbsps. cooking oil
1 tsp. patis
1 onion, chopped
1 tsp. ginger, cut finally
1 1/2 c. water
Spring onions for garnishing
Salt to taste

Cut pork kidney, liver, heart and pork into strips. Set aside.
Saute garlic in cooking oil. When golden brown add chopped onions. Cook till tender and transparent. Add pork kidney, liver, heart and lean pork. Put in ginger and continue cooking in 1/2 cups water. Boil until meat becomes tender. Garnish with chopped green onions. Serve.

Tagalog Chopsuey

2010-10-06T01:33:00.000-07:00

1/6 cooked chicken
1/6 kilo pork
1/5 kilo liver
1/2 c. patola (sliced)
1/2 c. cauliflower
6 shrimps
Salt and pepper
4 pechay leaves
4 cabbage leaves
2 onions
2 sausages (canton)
4 tbsp. lard

Slice the liver meat and lean chicken and sausage which has been boiled, then peel the shrimps and cut in the noodle. Slice the cabbage and pechay. Slice the onion, patola and cauliflower. Saute the garlic, onion and liver, shrimp, meat, chicken, and sausage. Add toyo and little broth and boil until thick; then drop the cabbage, pechay, cauliflower, patola and cover. Melt a little flour in water, and add to thicken the sauce. Boil for a few minutes and remove when done.

Pansit Guisado No. 1

2010-08-21T20:09:00.000-07:00

You will need:

5 pieces ham, sliced
4 tbsp. toyo
1 1/2 cups patola
1 1/2 cup cabbage
1 c. shrimps, sliced
1 c. chicken
Pepper and salt
2 c. shrimp broth
1 onion
1 head garlic
8 pack of miki and bihon
2 tbsp. flour
2 c. ham broth

Saute the ingredients and set aside a part for garnishing. Add the patola and cabbage and let it boil a little. Add the miki and bihon last. Cook until tender and place on platter. Spread the garnishing on top.

Pork and Shrimp Omelet

2010-08-19T20:56:00.001-07:00

You will need:
1/4 kilo pork
20 shrimps
2 onions
2 potatoes
3 cloves garlic
2 tbsp toyo
2 eggs
6 tbsp raisins
1/2 cup lard
2 tomatoes
Banana leaf
Salt and pepper

Fry the meat until brown. Peel the shrimps and slice fine. Slice the tomato and onion very fine. Slice the potato fine and fry. Saute the garlic, onion, tomato, and potato, then add the meat, shrimps and raisins. Mix very well, add toyo and pepper and let it dry and remove from fire. Beat the eggs and get banana leaf. Prepare the hot lard, and place the banana leaf. Pour one-half of the beaten eggs, and put the mixture. On top, add the other half of the beaten eggs. Fry until brown and turn, and brown the other half. Remove the banana leaf. Place on a platter.

Alimango Adobo con Cauliflower

2010-08-19T20:53:00.000-07:00

You will need:

1 crab
1/4 kilo cauliflower
3 cup shredded cabbage
1 onion
2 tomatoes
2 tbsp lard
1 tbsp flour
Toyo and salt to taste

Cut the crab into two pieces. Slice the cauliflower, tomatoes, onion, and cabbage. Saute garlic, onion, tomato, cabbage and cauliflower, then the crab. Add water and cover, let it boil, then add toyo, and a little flour dissolved in water to serve as sauce.

Kalderetang Kambing

2010-08-18T17:18:00.001-07:00

You will need:

1 kilo goat meat

2 tbsp lard

5 cloves garlic

6 potatoes (sliced)

1 c. peas

1/2 cup ham (sliced)

2 cups broth

1 onion

6 tomatoes (sliced)

Paprika

Pepper and salt

Red Pepper

2 Boiled eggs

Saute in a skillet the garlic, onion and tomatoes, then add the meat, pepper, salt, and paprika. Cook for a while, then transfer in kettle, and add the broth and cook until meat becomes tender. Add the potatoes and cook until tender. Add the liver sauce to thicken. Add th peas, red pepper, and serve with egg on top.

Liver Sauce for the above recipe:

Liver

2 cups bread crumbs

2 tbsp vinegar

1 cup broth

Pepper and salt

Mix the ingredients and strain, then add to the caldereta

Sotanghon Guisado

2010-08-17T17:36:00.000-07:00

You will need:
10 pieces dried rat's ears
2 bundles sotanghon
4 pieces sitsaron (chopped)
1/5 kilo liver
20 shrimps
6 fresh mushrooms
1 cup chicken meat, sliced
1 onion

Soak the sotanghon in water for 10 minutes and cut into pieces. Scald the shrimp and cut the meat. Pound the shell and extract the juice. Soak the rat's ears and mushroom in water.

Saute the garlic, onion, liver, and let it cook, then add the shrimp, chicken meat, sitsaron and taingang daga and boil.
Add toyo or patis and pepper to taste.
Add the shrimp juice, and let it boil, then drop the sotanghon and cook until done.

TINOLANG MANOK

2010-08-17T03:31:00.000-07:00

You will need:
1 whole chicken
2 tomatoes
2 tbsp. lard
Pepper
2 onions
1/2 upo or papaya
Salt to taste
2 tbsp. toyo

Slice the chicken, onion, upo and tomatoes.

Boil the chicken until tender. Saute the garlic, onion, tomato, then add the chicken, and cover and let it simmer. Then drop the upo, and toyo or salt. Add enough broth and cook till done.

PANSIT

2010-07-22T16:37:00.000-07:00

Ingredients:

3 c. dried shrimps

3 calamansi

1 bundle young onion

3 eggs, boiled

2 tbsp. lard

1/2 kilo pork, sliced

1/2 kilo spaghetti

2 crabs

3 cloves garlic

1 saucer tango leaves

3 bundles macaroni

Pepper and patis to taste

Boil the crab and separate the meat. Pound the shrimps, shell and extract juice. Lay aside the meat broth. Saute the garlic and put aside. Saute the onion and shrimp, and continue cooking. Add the pork, patis and shrimp juice, let them boil. Add crab meat, pork broth, and season to taste. Add the spaghetti, macaroni, tango and onion leaves. After boiling, transfer to plate and garnish with eggs, garlic, unsuy and lime juice.