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Bangus Steak

Bangus is one of the most delectable fish that can be found in the Philippines. Its soft white meat and fatty belly is suitable for any kind of dish. Be it fried, with sauce, with soup etc. Bangus truly deserves to be called as the National Fish.

This recipe is one of the many others that I have learned from my mom and grandma.

Bangus steak is the healthier version of our Bistek Tagalog, which is usually pork or beef.

For those who are health conscious, this Bangus recipe is the one for you.


You will need:

1 medium bangus or milk fish
2 large red onions, sliced into rings
¼ kilo of calamansi, seeded and juiced
⅓ cup of soy sauce
1 pack of all-purpose seasoning
4 tablespoons of cooking oil
Ground black pepper, to taste


Here's how to cook:

Heat the oil in a frying pan over medi high heat.

When the oil is heated, fry the fish until golden brown on each side.
Set aside.

In a sauce pan, pour the soy sauce and seasoning. Let it boil and season with pepper.

Put the fish into the soysauce.

Add the onions and simmer for a few minutes.

Turn off heat and pour the calamansi juice.

Serve.

Yummy Menudo

Here's a different way of cooking menudo. A recipe I learned from my
uncle. Menudo, which is a popular and indispensable dish in fiestas
and parties in the Philippines.


What you'll need:

2 tbsps cooking oil
6 cloves garlic, minced
2 medium onions, chopped
2 pcs red bellpepper, cut into squares
10 pcs kalamansi, sliced into halves
2 medium potatoes, cut into cubes
1 medium carrot, cut into cubes
1/2 kilo pork kasim with fat, menudo cut
1/4 cup soysauce
2 tsps MAGIC SARAP seasoning granules
1/2 tsp fine black pepper
1 small can RENO liverspread
1 small pack tomato paste
1 small pack tomato sauce
1 small can green peas
1/4 cup dried raisins
1 tbsp sugar
1/2 cup water


PROCEDURE:

First off, you need to separate the pork fat from the meat. Set aside
the fat and marinate the pork in soysauce, kalamansi, pepper and
seasoning granules mixture. Set aside.

Heat a little cooking oil in a pan and put in the pork fat. Cover
until the fat is reduced. Set aside the reduced pork fat. Use the oil
from the fat to saute other ingredients.

Fry the carrots and potatoes until half-cooked. Set aside.

Strain the marinated pork to remove excess liquid.

Fry pork and set aside.

Saute the garlic, onion and bellpepper. Add in the marinated pork and
fat. Sprinkle some seasoning granules. Put in the liverspread, tomato
paste and tomato sauce. Mix and pour a little water. Add in the
potatoes and carrots. Let boil. Put in the green peas and raisins. Add
sugar, salt and pepper to taste. Simmer until meat and other
ingredients are cooked. Serve with rice.



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String Beans and Squash in Coco Milk

( Ginataang Sitaw at Kalabasa)

What you'll need?

1 tbsp. Cooking oil
4 cloves of garlic, minced
1 small onion, sliced
1/3 cup sweet bagoong alamang
1/2 cup hibe
3 pcs. siling panigang, sliced diagonally
1 cup coco milk
1/3 kilo string beans, cut into 2''
1/2 kilo squash, cut into cubes

How to cook?

Sautè the garlic, onion and siling panigang. Add in the bagoong and hibe and sautè. Pour in the coco milk. Bring to a boil or until thick. Add in the string beans and then the squash. Simmer until the veggies are cooked and the sauce is almost dried up.

Marinade

You can enjoy barbecue without the hassle of charcoal grilling.

Just pound some garlic and mix with soysauce, ketchup, black peppercorns and sugar. Pour the mixture in a container and use as a marinade for chicken, pork or beef. After a few hours in the fridge, you can simply fry or pan grill the meat. Serve and Enjoy!

Easy to cook Afritada

Ingredients:

2 tbsps. cooking oil
8 cloves of garlic, chopped
1 medium red onion, sliced
1/2 kilo chicken
pepper
fish sauce
seasoning mix
1/2 cup tomato paste
2 medium carrots, cubed
2 medium potatoes, cubed
3 red bell peppers, sliced
1/2 cup water

Procedure:
Heat the pan with cooking oil. Sautè the garlic, onion and bell pepper. Add in the chicken and put some seasoning mix. Stir fry. Put some pepper and fish sauce to taste. Pour in the tomato paste and water. Mix very well. Bring to a boil. Add in the carrots and potatoes and simmer until the veggies are cooked. Ready to serve.

Tapsilog

Popularly known as Tapsilog. A nickname for a meal consist of Tapa (dried beef), Sinangag (fried rice) and Itlog (egg). This would be a delicious starter for your day. Usually served for breakfast but you can also eat this for lunch or dinner.

Pancit Canton

Enjoy this savory treat. Thinner noodles than the regular pancit canton. Light but tasty sauce. Appetizing veggies and seafood toppings. What a mouthful.

Ground Pork in Tomato Sauce

How to Cook?

Ingredients:

2 tbsp. cooking oil

3 cloves garlic

2 medium red onions

1/2 kilo ground pork

2 medium potatoes, diced

1 medium carrot, diced

salt and pepper to taste

pinch of seasoning mix

3/4 cup tomato sauce

1/4 cup water

Procedure:

Sauté garlic and onion. Add the ground pork, potatoes, carrots, and the rest of the ingredients, except the tomato sauce. Bring to a boil. Lower the heat and wait until the meat and veggies are tender. Pour the tomato sauce and simmer until the sauce is slightly thick. Serve.

Best Chicken Adobo!

How to cook Adobo...


FIRST OF ALL, you have to prepare the ingredients...



2 tbsp. Cooking oil

2-inch ginger, cut into strips

6 pcs. Red siling labuyo, chopped

1 medium red onion, chopped

5 cloves garlic, chopped

1/2 kilo chicken, cut

1 pack seasoning mix

black peppercorns, cracked

1/2 cup vinegar

3/4 cup soy sauce



Procedure:

Heat the cooking oil in a pan. When the oil is hot enough, add in the ginger, siling labuyo, garlic and onions,sauté. Put in the chicken and stir fry until half cooked. Add seasoning mix and some pepper. Then, add the soysauce and mix it well with the chicken. After this, add in the vinegar and bring to a boil. Add a little cooking oil. Simmer until the sauce is dry. Serve.