Adobong Bangus Recipe

Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of bangus for this recipe is somewhat popular to all. Enjoy!

Ingredients:

1 medium size bangus, slice
4 cloves garlic, minced
2 tbsp. soy sauce

1/2 tsp. salt 

1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin
cooking oil

Procedure: 

1. Marinate bangus in this mixture by combining all ingredients. Let it stand for 2 hours.
2. Drain the fish. Set aside vinegar mixture.
3. Fry the fish until golden brown - set aside.
4. Fry garlic then add vinegar mixture.
5. When it boils, drop in fried bangus. Cook in for 10 minutes until tender brown.

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Rellenong Bangus Recipe

Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. Enjoy!

Ingredients:

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 teaspoon vetsin
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 green bell pepper, chopped finely
2 tablespoon flour
2 pieces lemon
cooking oil for frying

Procedure:

1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
2. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 
3. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. 
4. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. 
5. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

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Chicken Paella Recipe

Paella is valencian rice dish that originated from its modern form near lake Albufera, a lagoon in Valencia, on the east coast of Spain. It also consists of white rice, green vegetables, meat (chicken, duck), beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Now, we will try the delicious Chicken Paella and this serves as one of the best recipe on this website.

Ingredients:

1 kilo chicken (cut into small pieces)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pieces bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 teaspoon pimenton powder
1 tablespoon vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

Procedure:

1. Saute and brown garlic in oil. Stir in half of chopped onions. 
2. When wilted, add chicken. Stir until light brown and pour in tomato sauce. 
3. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. 
4. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. 
5. This time a big wok or kawali. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. 
6. When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries. 
7. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

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Ginataang Hipon Recipe

Ginataang Hipon is a Filipino dish consist of shrimps mixed with coconut milk as the main ingredients. Ginataan alternatively spelled guinataan is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means cooked with coconut milk. This recipe fits for small gatherings at home during summer. Enjoy!

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
3 tablespoon minced garlic
2 lbs shrimps
3 stalks of malunggay leaves (remove from stems)
3 cups peeled and cubed squash
2 cups string beans (sitaw); cut into 2″ length
1 tablespoon salt
3 cups coconut milk
2 tablespoon fish sauce
1/2 teaspoon black pepper

Procedure:

1. Chopped onion and minced garlic in oil over a medium heat and stir frequently until the onions are browned and the garlic is fragrant.
2. Add squash and simmer for 5 minutes. 
3. Add shrimp and string beans then continue cooking for another 3 minutes
4. Add fish sauce, pepper and salt.
5. Pour in the coconut milk into the skillet, bring it to a boil and reduced to half.
6. Add the malunggay leaves
7. Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thicker.
8. Served hot with steamed rice. 

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Crispy Pata Recipe

Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.

Ingredients:

1 pork's front leg (pata)
1 bottle soda 7 up or sprite
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
1 teaspoon vetsin
2 tablespoon patis
2 tablespoon flour

Procedure: 

1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. 
2. Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. 
3. After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.
4. If water dries up and pata is not yet done, add another cup of water. 
5. Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. 
6. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. 
7. Put off the heat and pour 1/4 cup water. This will make the skin more crispy. 
8. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).

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Lengua Estofada Recipe

Lengua Estofada is a pork tongue cooked in tomato sauce. Lengua was adopted from the enxet people which originally came from Paraguay. This filipino dish became popular to big parties and even from home. Enjoy!

Ingredients:

1 tongue pork (sbout 1 1/2-2 kilos)

2-3 large onions, quartered

6 green olives (optional)

1/4 kilo pork fat

3 tablespoon pimento

1 small can tomato paste or 2 cans tomato sauce

1 tablespoon vetsin

1 teaspoon pepper (ground)

1 tablespoon salt

1/2 cup rhum

2 tablespoon chili sauce

2 tablespoon Worcestershire sauce

3 bell pepper, red & green (strips)

1 small can pineapple juice

1/2 cup bread crumbs

1 chorizo de bilbao (finely chopped)

Procedure:

1. To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, scrape white, thick skin. Then wash in clear water.
2. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. 
3. Saute onion and pork fat (in big slices) in butter. 
4. When onion is wilted, add all ingredients except bread crumbs. 
5. Stir for 3 minutes, then add to tongue. 
6. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done. 
7. Cool. Cut tongue into thin slices. Arrange in serving plate. 
8. Thicken sauce with bread crumbs. 
9. Pour over sliced tongue.

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Ginataang Tilapia Recipe

Ginataang Tilapia is also called Fish Cooked in Coconut Milk. This is one of my favorite recipe since the main ingredient is Tilapia, a common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats.

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)

4 cloves garlic (crushed)

1 medium red onion (cut into eight)

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1 small ginger (sliced)

1 big eggplant (cut into eight)

1/2 cup squash (sliced)

1 medium ampalaya - bitter gourd - (cut into eight)

Salt to taste

2 cups coconut milk

1 cup vinegar

Procedure:

1. In a casserole, arrange fish and spices.
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add squash and eggplant and cook until almost done.
5. Add onions, red and green peppers and ampalaya (bitter gourd). 
6. Season with little salt. 
7. Cook until vegetables are done. 
8. Serve hot with steamed rice.

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Pork Afritada Recipe

Afritada is a Spanish influenced tomato sauce-based dishes that are somewhat similar to Mechado or Kaldereta. In these dishes meat is cooked in tomato sauce, minced garlic and onions. Afritada tends to be the given name for a dish served from chicken or pork.

Ingredients:

1 kilo pork (cut in cubes)

1⁄2 kilo potatoes (peeled and quartered)

1 small garlic (minced)

1 big onion (diced)

1 red bell pepper (quartered)

1 green bell pepper (quartered)

2 cups stock

1 cup tomato sauce

1⁄2 cup breadcrumbs

Pinch of salt & pepper

Cooking Oil

Procedure:

1. Heat Cooking Oil in a Pan. Sauté garlic and onion.
2. Pour in the stock and tomato sauce. Bring to a boil and add in pork. 
3. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking.
4. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. 
5. Serve hot.

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Chicken Adobo Recipe

Chicken Adobo is a popular dish and cooking process in the Philippine Cuisine that involves with meat or seafood marinated with vinegar or soy sauce, browned in oil, and simmered. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish, the Philippine usage is much more specific. The name itself was adopted from Spanish and became known to Filipino Cuisine.

Ingredients:

2 pounds chicken ( cut into serving pieces )

3 pieces dried laurel leaves

4 tablespoon soy sauce

4 tablespoon vinegar

3 cloves minced garlic

1/4 cup cooking oil

salt and pepper

Procedure:

1. Place the chicken, soy sauce and garlic mixed together in a large container 
2. Add cooking oil in a pan and apply heat 
3. On the hot pan, put-in the marinated chicken 
4. Add the dried bay leaves and simmer for about 15 to 30 minutes or until the chicken is tender 
5. Add vinegar, salt, and pepper and simmer for about 10 minutes 
6. Add little water if chicken dries up before fully cooked 
7. Chicken Adobo will be quiet dry at the end of cooking time 

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