Sweet and Sour Tilapia

Ingredients:

• 1 pc Big Tilapia
• 2 tablespoon garlic - minced
• 1 medium sized onion,- chopped
• 1 tablespoon ginger - cut into thin strips
• 1 cup bell pepper - cut into strips
• 1 small carrot - cut into strips
• 1/2 cup vinegar
• 1/2 cup oil
• 2 cups water
• 3 tbsp tomato paste
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• salt
• pepper

Procedure:

1. Fry the Tilapia with oil. Once the fish is fully cooked, remove from pan and set aside
2. Prepare the sauce.
3. In a clean pan, saute the garlic, onion, carrots, ginger, and bell pepper.
4. Add 2 cups of water and simmer for 5 mins
5. Put-in the tomato paste, sugar, and vinegar then mix thoroughly
6. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in)
7. Add salt and pepper to taste.
8. Pour the sauce on top of the Tilapia.
9. Serve hot. Enjoy!

See the video below for more detailed cooking: Video courtesy of Panlasang Pinoy

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Stuffed Tilapia

Ingredients:

• 1 Big tilapia - cleaned
• 1 small tomato  chopped
• 1 tablespoon ginger - minced
• 1/2 small onion - chopped
• salt
• Banana leaves / Aluminum foil

Procedure:

1. Spread small amount of salt all over the fish.
2. Stuff the fish with the mixture of ginger, tomato, onion and salt.
3. Wrap the the fish with banana leaves / aluminum foil.
4. Cook over hot charcoal or electric griller for 5-7 minutes each side or until the banana leaves have burned.
5. Alternatively, you can have it pan fried.

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Pancit Bihon at Canton Guisado

Ingredients:

• 500 grams Bihon - soak in water until soft - drained
• 500 grams Canton
• 1 whole head garlic - chopped
• 1 medium sized onion - chopped
• 1/2 Kg chicken breast - cut into small strips
• 1/2 medium sized cabbage - shredded
• 2 medium sized carrots - julienned
• 100 grams green beans - cut diagonally
• 1/2 cup soy sauce
• salt
• pepper
• oil
• water / chicken stock

Procedure:

1. In a large wok, sauté onion and garlic.
2. Add chicken and stir for 5-7 minutes or until meat turns to golden brown.
3. Add soy sauce and black pepper and stir cook for 2-3 minutes.
4. Add 3-4 cups of stock or water, let boil and simmer for 3 to 5 minutes.
5. Add in bihon and canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more water/stock and/or salt if necessary.
6. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked.
7. Serve with lemon/kalamansi.

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Homemade Hamburger

Ingredients:

• 1/2 KG Ground beef
• 1 medium size Onion - minced
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon oyster sauce
• 1 tablespoon sweet sauce
• 1 teaspoon soy sauce

Procedure:

1. Mix all ingredients using your clean hands.
2. Make sure that all ingredients are thoroughly blended but not over-mixed, to avoid your patty being dry.
3. Divide the mixture into 4 equal parts.
4. Form each portion into round burger patty shape, at least 1/2 inch thick.
5. Place in a plate with wax paper and put inside the fridge for at least an hour before cooking - this is to maintain the patty's shape while cooking in either grill or pan fry.
6. Heat pan with a tablespoon of cooking oil, just enough to grease it.
7. Pan fry the patties in a low heat fire for at least 3 minutes each side or 'til light golden brown. Do not overcook to maintain the juicy flavor of the patty.
8. Serve in sandwich bun with mayo, cheese and your choice of vegies. Enjoy!

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Chicken Gizzard Bopis

Ingredients:

• 1/2 Kg Chicken Gizzard (cleaned)
• 1/2 cup minced garlic
• 1/2 cup minced onion
• 1/4 cup minced ginger
• 3 pcs chili - minced
• 1/2 cup tomato - chopped
• 1/2 cup carrots - chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tb Spoon vinegar
• 1/2 Tb Spoon sugar
• 1/2 cup water
• oil

Procedure:

1. Bring to boil water with gizzard and a teaspoon of salt for 10-15 minutes. Once cooked, drain and chop.
2. Heat oil in a pan. Saute ginger,  garlic, onion and tomato.
3. Add in the chopped gizzard, chili, salt and pepper. Saute for about 3-5 minutes.
4. Pour in vinegar, water and sugar. Have it simmer for a minute or two before mixing it with your ladle.
5. Mix the chopped carrots and let it simmer for another 3 minutes.
6. Add some more condiments according to your taste.

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Mixed Bicol Express

Ingredients:

• 1/2 KG of beef strips
• 1/2 KG of squid rings 
• 5 Pcs chili
• 3 cups coconut milk
• 1 teaspoon sauted shrimp paste
• Garlic - chopped
• Onion - chopped
• oil
• salt

Procedure:

1. In a saucepan, sauté garlic and onion.
2. Add the beef strips and 1 cup of water.
3. When the beef is tender and  water evaporates, continue sauteing 'til the beef turns lightly brown.
4. Add sauted shrimp paste and stir.
5. Add the squid rings and chili. Sauté for 3-5 minutes.
6. Pour the coconut milk.
7. Cook in low fire until a saucy consistency is achieved.
8. You may add salt depending on your taste.
9. Serve hot.

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Sinampalukang Manok (Chicken in Tamarind Soup)

Ingredients:

• 1 whole chicken, cut into pieces
• 2 cloves garlic, chopped
• 1 medium-size Onion, sliced
• 1 tablespoon ginger, julienned
• 2 tablespoons patis (fish sauce)
• 1 pack sinigang sa sampaloc mix
• 2 pcs sili (chili)
• 4 cups water
• 2 cups water spinach leaves (kangkong)
• salt
• oil

Procedure:

1. Saute ginger in oil until light brown.
2. Add the garlic and onion.
3. Add the chicken and season with fish sauce until the chicken turns light brown.
4. Add sinigang mix and let its flavors seep into the chicken for about a minute.
5. Add the chili and water. Let it simmer for 15 to 20 minutes depending on the size of the chicken.
6. You can season the broth to your liking by adding more salt.
7. Add the kangkong and let it simmer for a minute before turning it off.
8. Serve hot with plain rice.

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