Pesang Isda…

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Ingredients:

2 pieces medium to large fish, sliced (Any Fish-But Preferably Dalag /Mudfish)

2 bunches baby bok choy or pechay, cleaned and ends removed

2 cups rice washing

1 tablespoon salt

1 medium onion, quartered

1/2 cup green onions or onion leeks, sliced

1/4 cup ginger, sliced and pounded

3 cloves garlic, minced

1 tablespoon fish sauce (patis)

1/2 teaspoon whole peppercorn

8 tablespoons cooking oil

Watch the cooking video:

Cooking procedure:

1. Rub salt on the fish and set aside.

2. Heat a frying pan then pour-in 6 tablespoons of cooking oil.

3. Fry the fish until the color of one side turns golden brown. Flip to fry the other side then turn off the heat and set the fish aside.

4. Heat a cooking pot and pour-in 2 tablespoons of cooking oil.

5. When the oil is hot enough, sauté garlic, ginger and onion.

6. Put-in the fish sauce and whole peppercorn then stir.

7. Pour-in the rice washing then let boil,

8. Put-in the fried fish then simmer for 10 minutes in low heat.

9. Add the chopped green onions and bok choy and simmer for 3 minutes.

10. Transfer to a serving plate then serve.

11. Serve Hot!

Credits:

panlasangpinoy.com

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Lumpiang Shanghai!

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Ingredients:

2 lbs ground pork

½ cup green onions or Kintchay (Chinese parsley)

1 cup carrots

1 cup onion

2 tsp soy sauce

1 raw egg

1 tsp salt

2 tsp ground black pepper

Lumpia wrapper (Spring roll skin)

Watch the cooking video:

Cooking Procedure:

1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg

2. Wrap the meat using the lumpia wrapper.

3. Fry the wrapped meat making sure that all the sides are cooked right

4. Serve with sweet and sour sauce, or sweet chili sauce!

Credits:

panlasangpinoy.com

Chicharon Bituka!

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Ingredients:

2 lbs well cleaned intestine (from pig or cow)

6 pcs dried bay leaves

3 tbsp salt

1 tbsp whole pepper corn

4 tbsp vinegar

16 ounces water

3 cups cooking oil

Watch the cooking video:

Cooking Procedure:

1. Pour the water in a large pot and bring to a boil

2. Add 2 tbsp salt  and vinegar then let boil for another 2 minutes

3. Place the intestine in the pot and wait until the liquid re-boils

4. Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.

5.  Remove the intestine from the pot then drain excess water

6. Cut the intestine according to desired length.

7. Sprinkle the remaining salt over the intestine. Make sure that it is evenly distrubuted over all the intestines.

8. In a separate pot/pan, pour the oil and heat until the temperature is good for frying

9. Deep fry the intestines.  Make sure that the texture is  crunchy before removing from the pot/pan

10. Serve with vinegar, chopped onion, and hot chili pepper dip.

Credits:

panlasangpinoy.com

Binagoongang Baboy!

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Ingredients

  • 2 lbs Pork, cubed
  • 1 tbsp Garlic, minced
  • 5 tbsp vinegar
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced
  • 1/2 cup shrimp paste
  • 3-5 pcs dried bay leaves
  • 1 tbsp whole pepper corn
  • 24 ounces water
  • salt and pepper

Watch the cooking video:

Cooking Procedure

  1. In a pot, pour-in the water and bring to a boil
  2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
  3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
  4. In a separate pan, saute the garlic, onion, tomato
  5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
  6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
  7. Add the chili and simmer for 3 minutes
  8. Add salt and pepper to taste
  9. Serve.

Serves: 6

Credits:

panlasangpinoy.com

Pinoy Spaghetti!

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Ingredients:

2 lbs Spaghetti

1 big bottle Banana Catsup

1 big can Tomato sauce (approximately 4 cups)

½ cup Tomato Paste

1 tsp Garlic, minced

1 ½ lbs Ground Meat (pork or beef)

4 pcs Hotdogs, sliced

Brown Sugar

1 medium sized Onion, diced

Cheddar Cheese

2 tbsp Salt

36 ounces Water (about 1 liter)

4 tbsp Cooking Oil

Watch cooking video:

Cooking Procedure:

1. In a large pot, pour the water in and bring to a boil

2. Put-in the salt and oil

3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside

4. Using a separate pan, saute the garlic and onions

5. Put-in the round meat and let cook for 5 minutes

6. Add the hotdogs and cook for 2 minutes

7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes

8. Place the sauce on top of the cooked noodles and add some cheese

9. Serve hot!

Source:

panlasangpinoy.com

Bicol Express

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Ingredients:

6 cups coconut milk

2 lbs pork, cut into strips

¾ cup Shrimp Paste

1 tbsp Garlic, minced

6 pieces Thai chili pepper

½ cup Ginger, grated

1 large onion, cubed

2 long chili pepper

2 tsp cooking oil

Salt and Pepper

 

Watch the cooking video:

Cooking Procedure:

1. Sauté the garlic, onion, and ginger

2. Add the pork and continue cooking for 5 to 7 minutes

3. Place the shrimp paste in and cook for 5 minutes

4. Add the Thai and long hot pepper followed by the coconut milk

5. Mix all the ingredients well and simmer for 30 to 40 minutes

6. Add salt and pepper to taste

7. Serve Hot!

Siomai

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Ingredients

  • 2 1/2 lbs ground pork
  • 1 cup shrimp, minced
  • 2 cups water chestnuts, minced
  • 5 tbsp sesame oil
  • 1 tbsp ground black pepper
  • 1 cup onion, minced
  • 1 cup carrots, minced
  • 1 1/2 cups white mushroom, minced
  • 1 pack won ton wrapper
  • 1/4 cup scallions, minced
  • 2 tsp salt
  • 1 piece raw egg
  • Water for steaming

Watch the cooking video:

Cooking Procedure

  1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
  2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
  3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
  4. Serve hot with soy sauce, chilli and calamansi dip!

Number of servings (yield): 12

Credits:

panlasangpinoy.com

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