Tinolang Isda

Tinolang Isda

1 lb fish, cleaned and sliced into serving pieces ( I use pompano fish)
1 large tomato, coarsely chopped
1 medium onion coarsely chopped
2 cups malunggay, pepper leaves, or spinach
1 thumb-size ginger, peeled and crushed
1 stalk lemongrass, base pounded and tied in a knot
2 pcs chili peppers
10-12 cups water for boiling
2 tsp salt
1/2 tsp ground black pepper

Cooking Instructions:
 
1. Fill cooking pot with about 12 cups of cold tap water.
2. Throw in crushed ginger and lemongrass and cover. Turn on heat to high and bring pot to a boil. Once boiling, lower heat to medium high and simmer for 15 minutes. This allows the flavor from ginger and lemongrass to seep into the water, before adding the rest of the ingredients.
3. Add chili peppers, chopped onions, and tomatoes. Bring to a boil and simmer for about 5 minutes.
4. Carefully add the slices of fish into the pot. Season with salt and pepper, then cook for additional 15 minutes.
5. Turn off heat and throw in the leafy greens (spinach in my case), stir, and allow to wilt for about a minute or so.




source:  russian Filipino kitchen


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.

Pancit Molo

Pancit Molo

Dumplings:

• 1 pound of ground pork
• 1 pound of shrimp, minced
• 1 cup of turnips, finely chopped
• 1 carrot, finely chopped
• 2 teaspoons of salt
• 1 tablespoon of freshly ground black pepper
• 2 eggs
• wonton wrappers

Broth:

• 1 breast chicken, boiled and shredded
• 2 pounds of chicken bones
• ¹⁄₂ pound of shrimp, scaled and finely chop
• 3 slices of ham
• cooking oil
• ¹⁄₂ gallon of chicken broth
• salt to taste
• black peppercorns, crushed
• spring onions, finely chopped
• fish sauce
• 4 tablespoons of garlic, minced
• 2 onion, finely chopped
• garlic, finely chopped and fried for garnish

 

Cooking Instructions:

Dumplings:

1. Combine all the the dumpling ingredients in a mixing bowl.
2. Mix the ingredients thoroughly.
3. Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
4. Set the prepared dumplings aside.

Soup:

1. Bring the chicken bones and chicken breast to boil in a pot of water.
2. Once the chicken breast is cooked through remove it from the broth to cool.
3. Continue to boil the chicken bones.
4. When the chicken breast has cooled, shred the breast meat.
5. When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
6. In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
7. Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
8. Simmer this mixture for a couple minutes.
9. Add the chicken stock and dumplings to the pot.
10. Bring to a boil then reduce to a simmer.
11. Simmer for 15 minute or until the pork is well done.
12. Add salt to taste and MSG (optional).
13. Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

source :  Filipino chow

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.

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.

La Paz Batchoy

 

La Paz Batchoy

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. Worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Cooking Instructions:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
9. Garnish with chicharon, spring onion and fried garlic.
10. Serve immediately.

Recipe adapted from : Pinoy recipe

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.

Pancit Molo (Filipino Dumpling Soup)

 

Pancit Molo (Filipino Dumpling Soup)

for the broth
1 quart organic chicken stock
2 bay leaves
1 medium or half a large onion, diced
3 cloves garlic, peeled
1 tsp salt
1 tsp whole black peppercorns
1lb chicken, bone in (I used leg quarters)
water
1 tbsp fish sauce (Patis), or more to taste

for the dumplings
1lb ground pork
1/2lb shrimp, shelled, deveined and minced
1/2 cup green onion, finely chopped
1 tsp sesame oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 tsp salt (or more to taste)
freshly ground pepper, to taste

~60 wonton wrappers

to garnishchopped green onions
fried garlic

Cooking Instructions:

for the broth

In a large stockpot, place chicken stock, bay leaves, diced onion, garlic, salt and whole peppercorns and bring to a boil. Add in chicken pieces and additional water (enough to cover the chicken, about 4 cups) and simmer over medium-low for 2 hours. Skim off any impurities that come to the surface. The broth should be rich in flavor, but not salty – the salt will come from the addition of fish sauce (patis) later.

Remove the chicken from the stock. Once cool enough to handle, remove skin and bones and shred chicken meat. Set aside.

for the dumplings

In a medium bowl, combine the ground pork, minced shrimp, green onion, sesame oil, white onion, garlic, egg, salt and pepper.  Take the time to fry up a small patty of the mixture to check for seasoning – you can’t season once the filling is inside the wrapper. Do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.

To fold the dumplings, place 1/2 tbsp of filling in the center of the wrapper. Wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.

assembly

In a medium or large pot, place shredded chicken and add 1 tbsp of fish sauce (patis) and saute over medium high heat for a couple of minutes. Add 7-8 cups of stock to the pot and bring to a boil. Add in dumplings, no more than about 15 at a time, and cook about 6-8 minutes. They’ll float to the top once they’re done. Cook in batches as needed.

Serve this as is, garnished with green onions and fried garlic, or serve over white rice for a more filling meal.

source : from my impossibly tiny kitchen

Sinigang na Baboy na may Langka

SINIGANG NA BABOY NA MAY LANGKA

• 1/2 kilo of pork spare ribs
• 3-5 pieces siling haba
• 1/2 kilo hilaw na langka
• 1 bunch of kangkong leaves
• 1 pack sinigang mix
• salt to taste

Cooking Instructions:

Boil pork spare ribs till almost tender then add the siling haba and langka. 

Continue to simmer till meat is tender and langka is cooked through. 

Add the bunch of kangkong then bring to a boil.  

Add the sinigang mix. 

Check for taste and adjust for salt as necessary.

source :  ascientistinthekitchen

Sinigang na Baka

Sinigang na Baka

• 3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
• or
• 2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
• 1 large Vidalia Onion, chopped
• 3 cloves of garlic, minced
• 2 Tomatoes, sliced
• 1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
• Ground Pepper and a few black peppercorns
• The following vegetables are to be steamed or boiled:
• A bunch of Bokchoy or quartered Cabbage
• Green Beans or Long String Beans (Sitaw)
• 2-3 Potatoes, quartered
• 4-5 Taro roots, halved
• Fish Sauce

Cooking Instructions:

1. Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!
2. On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.
3. To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.

NILAGANG BAKA

NILAGANG BAKA

• Beef Shanks
• Water
• Salt
• Peppercorns, ground and whole
• Bay leaves
• Small red potatoes, boiled
• Cabbage, quartered and steamed
• Long String Beans, cut into 2" strips and steamed
• Fish Sauce with freshly squeezed kalamansi (Philippine lemon) as condiment

Cooking Instructions:

1. Place beef shanks in a large stock pot. Lightly season with salt. 
2. Bring to a full boil over high heat. Discard the first boiled water. 
3. Fill stock pot with water again. Season with salt and peppercorns (ground and whole). Add bay leaves. Let it boil again over medium-high heat, skimming off the foam (or what I call dirt) that surfaces on the top. Do this periodically as the broth continues to boil. Keep boiling it until the meat is soft and tender. Season to taste or as needed.
4. In another stock pot with steamer, boil potatoes first (without the steamer) until slightly cooked. 
5. Add the quartered cabbage and long string beans in the steamer then add it to the pot of boiling potatoes (remove excess water or enough water for steaming). 
6.  Serve the shank in broth with the boiled potatoes and steamed veggies in a big bowl. This is great eaten with steamed rice and a side of fish sauce with fresh kalamansi juice as a condiment.

Sinigang na Baboy

Sinigang na Baboy

• 500 grams Pork belly, cut into chunks
• 500 grams Pork Ribs, cut into chunks
  1 Onion ce, diced
  5 cloves Garlic, crushed and diced
• Gabi (taro) roots , cubed
• Kangkong leaves 
• 1 Tomato, chopped
• 1 small sachet Knorr sinigang mix sa gabi
• Water just enough to cover all the ingredients
• 2 tbsp Patis (fish sauce)
• Salt and pepper to taste

Cooking Instructions:

1. In a pot,  place pork, tomatoes, garlic, and onion, patis, and water, 1 inch above the meat.  Bring to a boil.  Boil pork for 30 minutes or until tender.
2. Add the sinigang mix and gabi roots and simmer until the gabi are tender.
3. Add the kangkong, pepper, and salt to taste. Simmer until kangkong is cooked
4. Remove from heat and serve.

Sinigang na baboy sa katmon

Sinigang na baboy sa katmon

• 1 k pork liempo, bone-in, skin on, cubed 1 inch
• 2 onions, peeled and quartered
• 10-12 katmon fruits depending on how sour you want your sigang to be (outer layers of skin removed until the pulp and the pink flower-like fibers are exposed), quartered
• 3 green chilies, pang-sigang
• Fish sauce, to taste
• 1 tsp whole peppercorns
• Salt, to taste
• 1 large eggplant, sliced
• 1 small radish, sliced
• Few strings of long beans
• Half a bunch of kangkong (water spinach)

Cooking Instructions:

1. Wash liempo without drying it completely; the water on the meat will help extract more oil.
2. On a hot thick-bottomed soup pot, put the liempo, stirring every so often, allowing the meat to brown and extract its own fat (if your meat does not extract enough fat and starts sticking to the bottom of the pan, add a tablespoon of vegetable oil).
3. Once the meats are seared, add the onions, the katmon and the chilies to the meat.
4. Add a tablespoon or two of patis and peppercorns; continue to mix until the onions and katmon are soft and the fish sauce fragrant, about 5 minutes.
5. Add water, enough to cover the meat without drowning it.
6. Bring the mixture to a boil then lower the heat, leaving it to simmer until tender.
7. Season to taste with salt and patis; seasoning with both makes for a more balanced dish than just using one over the other.
8. Add the vegetables.
9. Serve.

source : inquirer

TINOLANG MANOK

TINOLANG MANOK

1 kg Chicken, cut into serving sizes 
1 Onions, diced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
5 cloves, garlic, peeled and crashed
2 tbsp Fish Sauce
Salt and pepper  to taste
1 Sayote (chayote), peeled and cut into bite-sized pieces
Dahon ng Malunggay  (moringga leaves)
Vegetable oil - 1 tbsp
4 cups Water 

Cooking Instructions:

1.  Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until aromatic
2. Add the chicken and give a quick stir.  Pour the fish sauce and season with black pepper, cook for 5 minutes.
3.  Pour in the water and bring to a boil. Simmer for at least 10 minutes or until chicken is almost done.
4. Add the sayote and continue to simmer until the sayote softens. Adjust taste using salt as needed
5.  Add the malunggay leaves and continue to simmer for about  1 or 2  minutes then turn of fire.