Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas

• 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
• 2 cups baby spinach
• 4 to 6 pieces guava (ripe)
• 8 pieces okra
• 1 small onion, wedged
• 2 medium tomato, wedged
• 2 pieces Jalapeno pepper
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 4 to 5 cups water

Cooking Instructions

1. Pour the water in a cooking pot. Bring to a boil.
2. Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
3. Using a fork of potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors. This is an optional step, be extra careful.
4. Pour-in the fish sauce. Stir.
5. Add the milk fish. Cook for 5 to 10 minutes in medium heat.
6. Add the okra and Jalapeno. Continue to cook for 5 minutes.
7. Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

source : panlasang Pinoy

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Minatamis na Saging

Minatamis na Saging

4 tbsps. ginger
3 cups water
1 cup sugar
10 pieces saba bananas (sliced or whole)

Cooking Instructions:

1. Steep ginger 3 cups water. Boil and strain.
2. Add sugar and banana to liquid and let boil until sugar melts.
3. Serve with vanilla, macapuno or mango ice cream.
4.  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Ginataang Santol sa Sili

Ginataang Santol sa sili

10-12 pcs ripe santol
3 tbsp. cooking oil
1/4 kilo ground pork
1 head garlic, crushed
1 pc large  onion, chopped
5 pcs siling haba, finger-like pepper, sliced thinly
3 cup coconut milk from 2 grated coconuts
siling labuyo (as desired)
1 tsp. sugar
Salt and black pepper to taste

Cooking Instructions:

1. Wash santol and pare skin. Cut in half and remove seeds.
2. Grate the flesh directly into a bowl of hot water and squeeze tightly using a cheesecloth to drain liquid. Set aside.
3. Heat a wok. Put 3 tablespoons cooking oil. Add ground pork and stir-fry until light brown.
4. Push to the side. Add the garlic and and onion and cook until soft. Combine with the cooked pork.
5. Add the siling haba, siling labuyo, and the squeezed santol flesh. Pour in the coconut milk.
6. Boil then simmer for about 30 minutes with occasional stirring.
7. Season with salt and sugar. Serve hot with steamed rice. Serves 5.
8.  

 

Bukayo

Bukayo

2 pieces of coconut meat, grated or cut into small strips
•    young coconut (buko) juice
•    1 set of pandan leaves
•    1 kilo of brown or white sugar
•    2 tablespoons of vanilla extract
•    ¼ teaspoon of all-purpose flour or cornstarch
•    1 tablespoon of cooking oil

Cooking Instructions:

1. Boil young coconut juice together with sugar and pandan leaves in a pot. Constantly stir until the sugar dissolves. Continue to cook over medium heat until the mixture thickens.
2. Carefully remove pandan leaves and add vanilla extract. Stir thoroughly.
3. Meanwhile, pour oil into a frying pan. Put the coconut meat (grated or strips) and stir fry until it turns light brown. Remove from the pan and drain cooking oil.
4. In a separate bowl, dissolve all-purpose flour or cornstarch in a tablespoon of water. Pour the solution to the cooked coconut meat.
5. Put everything into the sugar mixture. Blend well until it caramelizes.
6.  Carefully remove the cooked bukayo from the pot while it’s still hot and transfer into a bowl or plate. Cautiously form it into any shape (preferably into a ball) using plastic wraps or wax paper. Let it cool down for it to solidify attractively.

source : entrepreneur.com.ph 

Buko Juice

Buko Juice

Juice from 3 fresh young coconuts
Coconut meat from 3 fresh young coconuts
3 tbsp condensed milk
ice cubes

Cooking Instructions:

1. Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.
2. Add condensed milk into the pitcher then mix until totally dissolved.
3. Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon (this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place coconut meat in the coconut water mixture, place ice cubes then serve.

source : ang sarap

Banana Cue

Banana Cue

• 12-15 pcs. Bananas (Saba or Cardava)
• 2 cups Brown Sugsar
• Cooking Oil (Enough to deep-fried the bananas)

Cooking Procedures:

1. Heat the cooking oil.
2. Add Sugar and let it melt.
3. Gradually add the bananas. Stir gently. Estimated time of frying is 10-15 minutes or until melted sugar coats to the bananas.



source:  the food recipe

Banana Cue

Banana Cue

• 6 pieces saging na saba (Asian plantains)
• 2 cups brown sugar
• 4 cups cooking oil

Cooking Procedures:

1.  Heat a cooking pot then pour-in cooking oil.
2. When the oil becomes hot, deep fry the bananas for 2 minutes.
3. Gradually put-in the brown sugar, adjust the heat to medium-low and continue cooking until the melted brown sugar coats the bananas. Note: Gently stir the bananas so that it can get coated with melted brown sugar easily.
4. Remove the cooked bananas one by one and immediately skewer using a bamboo skewer. Note: 2 pieces per skewer is recommended.
5. Let cool then serve with cold soda.
6. Share and enjoy!

source :  panlasangpinoy

Pork Estofado

Pork Estofado

• ¼ kg liempo, cut into cubes
• ¼ kg kasim, cut into cubes
• ¼ c soy sauce
• ½ c vinegar
• ½ T whole peppercorn
• 2 laurel leaves, torn into pieces
• 3-4 T sugar
• 6-8 pieces saging na saba or plantains
• ½ c water

Cooking Instructions:

1. Marinate the pork in soy sauce, vinegar, peppercorn and laurel leaves for 30 minutes
2. In a deep pot, put sugar on low heat and let it caramelize. [This is the secret!] When it turns golden, add the meat and marinade. Cover the pot and turn the heat on high.
3. When it begins to boil, add water and bananas. Put the cover back on then turn down the heat to a very low simmer. Stir once in a while so the banana and sauce really "blend" together.
4. Cook until sauce is reduced and pork is tender and falls of the bone.

source : rappler

Nutella Turon

Nutella Turon

• 1 spring roll wrapper
• 1/4 of a banana — slice it as if you were making a plus-sign (+) out of the banana. So slice it in half vertically, then again horizontally
• sprinkle of cinnamon
• dollop of Nutella

Cooking Instructions:

Place 1/4 of a banana on top of a spring roll wrapper. Then sprinkle a little cinnamon on the banana slice. 

Spread Nutella on the banana slice, and begin rolling the turon. 

Add oil in a small pan and put over heat. When hot, fry the turon until browned on both sides. 

Serve with your choice of dessert—we used a dulce de leche ice cream with a Nutella drizzle.

For the Nutella drizzle

Add 2 tablespoons of Nutella and 2 tablespoons of whipping cream in a small, microwave-safe bowl. Microwave for 30 seconds, then mix well. Lightly drizzle over the turon (and possibly other desserts!) for maximum deliciousness.

Banana Turon

Banana Turon

4 ripe plantains
1/2 cup sugar
8 pieces lumpia wrapper or spring roll wrapper
1/4 cup toasted sesame seeds
oil for frying
water to seal the spring roll wrapper

Cooking Instructions:

1. Cut plantain in half, and cut each half lengthwise.
2. Place 2 plantain in the spring roll wrapper and sprinkle with brown sugar and sesame seeds.
3. Fold wrapper and banana over once, then fold the side ends in, then continue folding until you reach the end of the wrapper. Seal the end with water.
4. Repeat procedure with the rest of the banana slices.
5. Fry in medium high oil until golden brown and crisp.

Note: To keep it crunchy, do not cover it while it is hot.

source :  blogging mama

Melon Juice

Melon Juice

• 1 medium sized melon/cantaloupe
• 1.5 litres water
• 1 large can evaporated milk (Optional)
• sugar (according to desired sweetness, Filipinos love it sweet)
• ice cubes

Cooking Instructions:

1. Cut melon in half; remove the middle part with seeds.
2. Scrape melon meat and place it in a large pitcher.
3. Pour in the water and evaporated milk.
4. Stir in sugar and ice.

Notes

You can omit the evaporated milk and replace it with same amount of water, some serve it without milk.
If using milk you need to consume it immediately as it will turn bitter due to their proteolytic enzyme which breaks down the milk proteins, this happens occasionally I am not sure why but most probably the content of enzymes varies between different melons

source : Ang Sarap

Pork Estofado

Pork Estofado

3 lbs pork, cubed
3 pieces dried bay leaves
1 tablespoon whole peppercorn
1 1/2 cup carrot, sliced
4 plantain bananas, sliced diagonally (1 inch thick)
1/2 cup vinegar
3/4 cup soy sauce
3 tablespoons brown sugar
1 cup water
5 tablespoons minced garlic
1 cup cooking oil

Cooking Instructions:

1. Heat a frying pan and pour 3/4 cups of cooking oil.
2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
4. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
5. Add the cubed pork and cook for 7 to 10 minutes.
6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.
7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.
9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.
10. Garnish with fried bananas then serve.

source :    panlasang Pinoy

Pork Afritada With Pineapple

Pork Afritada With Pineapple

1 kilo pork, cubed
3 tbsp. cooking oil
4 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 1/2 cup tomato sauce
1 cup pineapple chunks
1 cup pineapple juice
5 medium potatoes, peeled and quartered
1 medium red bell pepper, seeds removed and sliced
1 medium green bell pepper, seeds removed and sliced
1 medium carrots, peeled and sliced
4-6 laurel leaves
1/2 cup water
2 tbsp. patis
salt
ground pepper

Cooking Instructions:

1. Wash pork cubes with running water and drain. Place in a bowl. Add half cup of pineapple juice. Marinade for about 20-30 minutes. Then, drain.
2. Heat oil in a pan overmedium heat. Saute garlic, about a minute. Then add the sliced onions. Saute, until soft and transluscent.
3. Add pork cubes, saute until light brown, about 5-6 minutes. Then add patis, allowing the meat absorb the patis. Add laurel leaves and ground pepper.
4. Now add one cup tomato sauce and half cup of water. Add Bring to a simmer. Lower the heat and let it simmer for 20-30 minutes or until pork is tender. Make sure to stir once in a while so as not to prevent the bottom from burning.
5. Then, add potatoes, carrots, red and green bell pepper. Add the remaining tomato juice and pineapple juice. Cook until potatoes and carrots are tender, about 5 minutes.
6. Season with salt. You may adjust flavor by adding few tablespoons of water. Bring to boil until sauce thickens.
7. A minute before removing from heat, add the pineapple chunks.
8. Serve your PORK AFRITADA WITH PINEAPPLES while hot with steaming white rice!

Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas

• 1/2 kilo, Bangus belly, cut into serving pieces
• 1/4 kilo, ripe guava, mashed
• 3 pcs. green finger chili pepper (siling haba)
• 1 bunch, yardlong beans (sitaw), cut into 2"
• 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
• 1/4 cup, salt
• 1 pc. onion, quartered
• 2 tbsp. sugar (optional)
• 1.5 liter, water

Cooking Instructions:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5  minutes in a medium heat.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. Chow and enjoy!

• 1/2 kilo, Bangus belly, cut into serving pieces
• 1/4 kilo, ripe guava, mashed
• 3 pcs. green finger chili pepper (siling haba)
• 1 bunch, yardlong beans (sitaw), cut into 2"
• 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
• 1/4 cup, salt
• 1 pc. onion, quartered
• 2 tbsp. sugar (optional)
• 1.5 liter, water

Cooking Procedure:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5  minutes in a medium heat.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. Chow and enjoy!

- See more at: http://lasangrecipes.blogspot.qa/2013/01/bangus-belly-in-sinigang-sa-bayabas-stewed-milkfish-guava.html#sthash.RrBwUEBX.dpuf

source : lasang recipes