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29 September, 2008 at 7:07 am

Technorati Tags: filipino food, filipino recipes, philippines recipes

Rellenong Bangus (Stuffed Milkfish) recipe

8 April, 2010 at 4:51 pm

Ingredients:
I medium sized Bangus (more or less 800 grams)
1 tablespoon soy sauce
3 teaspoons Calamansi juice
1/8 teaspoon Pepper
dash of Salt
1/4 cup water
2 tablespoons cooking oil
2 cloves crushed garlic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
18 teaspoon pepper
1 tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1/ cup flour 1/2 cup cooking oil

Directions:
1. Clean bangus fish. Pound to soften meat.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with pinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly.
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.

Technorati Tags: bangus, filipino food, milkfish, philippines recipes, seafood recipe

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29 March, 2010 at 8:31 am

Technorati Tags: beef chicken seafood goat, filipino food recipes, meal ideas, philippines recipes, recipes, soup recipe, vegetables

Pancit Molo soup recipe

3 March, 2010 at 6:45 pm

Ingredients :
1 pack molo (or siomai/wonton) wrappers

Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg

Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish

Directions:

1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.

Technorati Tags: filipino, food, pancit molo, philippines recipes, recipes, soup recipe

Sizzling Sisig Recipe

5 February, 2009 at 1:06 pm

Sizzling Sisig is one of the most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sizzling sisig recipe.

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Click here to watch a video on how to cook Sizzling Sisig.

Technorati Tags: beer companion, filipino food, philippines recipes, pork, pulutan, sizzling sisig recipe