Spanish Sardines

 

Spanish sardines is one of my easy to prepare kind of meal, something easy to stock-up in my kitchen and become an instant dish every time I'm on my lazy kind of mood. In this particular recipe, I've used my electric slow cooker. You may use a normal pot with lid or pressure cooker, but of course the time to cook may vary. Well, since I'm lazy to wait around for this dish, I'd rather use my ever reliable slow cooker and just set the timer.

 

This is the second time for me to do this recipe, and in this one I didn't remove the scales before cooking them. Aside from it will be easy to remove it after being fully cooked, it will also protect the fish from sticking to each other. The first time I cooked it without the scales, it slightly stuck on the cooker and easily breaks. So it is up to you which ever you prefer.

 

So here's my version of Spanish Sardines.

 

 

Ingredients:

• 1 kg Sardines
  
• 4 pcs bay leaves
• 2 medium carrots - thinly sliced
• 6 pcs of medium pickled cucumbers - thinly sliced
• 2 teaspoons chili flakes
• 6 cloves of garlic - thinly sliced
  
• 1 teaspoon peppercorn
• 1/2 teaspoon ground black pepper
• 2 tablespoon vinegar
  
• 4 tablespoons + 1 teaspoon salt
• 300 ml Olive oil
• 1 liter of water + 1 cup water
  

Procedure:

1. Clean the fish by removing the head, fins, tail and internal organs, (scales), then wash them.
2. Dissolve 4 tablespoons of salt in 1 liter of water to make brine solution.
3. Soak the cleaned fish in the brine solution for 15 minutes. This will wash out the blood and fishy odor. Drain afterwards.
4. Place a layer of sliced carrots and pickles on the slow cooker. Set aside the remaining carrots and pickles.
5. Put the sardines, bay leaves, garlic, peppercorns, ground black pepper, 1 teaspoon salt, vinegar and chili flakes.
6. Pour in the olive oil and 1 cup water or more to make sure that the sardines are submerged in the liquids.
7. Cover with lid the slow cooker and turn on the heat in high temperature for 4 hours.
8. After 4 hours, open the lid and put the remaining sliced carrots and pickles.
9. Cover again and continue cooking for another 2 hours.
10. Serve and enjoy! 

 

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Tinolang Tahong (Mussels in Ginger Soup)

Tahong or mussels is one of my husband's favorite seafood. He loves it with soup, oven-baked or plainly grilled mussels. He did our grocery today and requested for mussels with ginger soup or tinolang tahong. This is very easy and quick dish to prepare. You just have to take a little time in cleaning the mussels but few ingredients and that's it! I'm sure, anyone can cook this lovely dish :)

You may add some green leaves like bok choy, kangkong or malunggay as you like :)

Ingredients:

• 1 kg Mussels (Tahong) - cleaned
• 1 cup hot water
• 1 tablespoon onions -  thinly sliced 
• 1 tablespoon garlic - minced
• 2 tablespoon ginger -  thinly sliced 
• 1 teaspoon salt
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoon oil

Procedure:

1. Saute ginger, garlic, chili flakes and onion in a hot pot.
2. Put hot water and salt. Bring it to boil.
3. Add the mussels and cover the pot for 2-3 minutes. You can tell that the mussels are cooked once the shells are open.
4. Serve and enjoy!

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Fried Tuna Spring Roll

An easy yet delicious dish that takes few ingredients to prepare is something I've always wanted everyday after a very exhausting work in the office. Innovation is one solution but when your brain is just so drained, you won't even be able to think of a good recipe to improvise. So, at times, I just have to open my fridge and cupboards to check what I have and just do something edible out of it.

One lazy night, luckily I have some stock in my kitchen, so we didn't end-up with fast food delivery dinner, which sometimes is our weakness. I came up with canned tuna spring rolls but to add a twist, or should I say, to make use of some left-overs in the fridge, I added mung bean sprout.

Here is my easy recipe for you to enjoy :)

Ingredients:

• 3 cans of tuna flakes in brine or oil - drain
• 2 tablespoon minced onion
• 1 tablespoon minced garlic
• 1/4 cup minced coriander
• 1 cup Mung bean sprout
• 1 egg
• salt
• finely ground pepper
• 1 pack wrapper
• 1 1/2 cups of oil 

Procedure:

1. Drain tuna in a strainer until the liquid is gone.
2. Place tuna in a mixing bowl with onion, garlic, coriander, mung bean sprout, egg and season with salt and pepper. Mix well and set aside.
3. Peel lumpia wrappers one by one.
4. Place one wrapper on a flat, clean surface. Scoop one tablespoon of the filling at the center of a wrapper. Fold and roll to seal the filling.
5. Repeat the same procedure of rolling the spring roll until all the filling is done.
6. Heat oil on a pan.
7. Fry spring rolls until golden brown.
8. Drain in paper towels to remove excess oil.
9. Serve and enjoy!

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Shrimp Pad Thai

I love Pad Thai! Unfortunately, my husband is not fan :( . But he doesn't have a choice but to eat it. After all, it is my first time to cook pad thai and I spent time and a bit of effort to cook it, so he is obliged to. I guess he enjoyed it though :).

I thought it is difficult to cook because it is quite expensive to buy a platter but I was wrong. Personally, I think it is easier to cook than the typical Filipino pansit. Well, I am lazy in cutting and chopping my ingredients, so that's why I think pad thai is a lot easier to prepare. Any way, here is my quick recipe so you can enjoy it too :)

Ingredients:

• 1 packet of Rice Noodles (Pad Thai Noodles)
• 1/2 kg Shrimps (peeled)
• 3 tablespoon Tamarind paste
• 1/2 cup brown sugar
• 1 1/2 cups of chicken stock
• 1 1/2 tablespoon of cornstarch diluted in 4 tablespoon of water
• 3 tablespoon Fish Sauce
• pepper
• 3 eggs (whisked)
• 1 cup of bean sprout
• 1/2 cup peanuts (roughly chopped)
• 1 bunch of onion spring (about 1 inch chopped)
• 3 tablespoon of oil
• lemon or lime

Procedure:

1. Cook the Pad Thai noodles according to it packet instruction. Set aside. (*Tip: Slightly under cook your noodles so it will not be overcooked once mix with the sauce.)
2. Pan fried the scrambled eggs. Roughly chop and set aside.
3. Heat sauce pan and put oil. Add the shrimps, season with pepper and cook for 2 minutes.
4. Pour in the fish sauce, tamarind paste, brown sugar and chicken stock. Let it combine and simmer for 2 minutes.
5. Add the diluted cornstarch and continue stirring until thick.
6. Add the noodles. Thoroughly mix until well combined.
7. Put the peanuts, bean sprout, onion spring and egg. Let it cook for 2 more minutes.
8. Remove from fire and serve with lemon or lime.
9. Enjoy!

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Sinigang na Ulo ng Tuna sa Miso

This recipe was cooked when I was in the Philippines. One of my mom's specialty :) . And in today's celebration of Mother's day, the best way to remember my mom, who is now in the Philippines, is to post one of her best dishes :)

I have posted a similar recipe before, but for this particular recipe, I have used tuna heads, Japanese yellow miso and mustard greens (mustasa), instead of salmon, garbanzo beans puree and lettuce. Either way, this is definitely a comfort food .

Ingredients:

• 1 kg Ulo ng Tuna (Tuna Heads) - cut into half
• 2 tablespoon ginger - thinly sliced
• 2 tablespoon garlic - chopped
• 1 large onion - chopped
• 3 medium tomatoes - chopped
• 1 chilli
• Mustard Greens (Mustasa)
• 1/2 cup Japanese Yellow Miso
• 3 cups water
• fish sauce / salt
• Sinigang sa Sampalok mix - 2 tablespoons

Procedure:

1. Saute ginger, garlic, onion and tomatoes.
2. Add water and miso. Let it simmer for 3-5 minutes.
3. Put tuna heads, chilli, sinigang sa sampalok mix and fish sauce / salt to taste. Simmer for 2 minutes.
4. Put the mustard greens a minute before switching off the heat.
5. Serve and enjoy!

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Pan Seared Crispy Salmon

Been craving for salmon from the past few days. I personally love salmon especially with my Sinigang sa Miso. But since it was our 'no rice' dinner, I decided to cooked it in a very simple way. This dish could be perfectly match with any vegies. My husband liked broccoli and asparagus, I added some mashed potatoes to have a little carb on the side :)

Here's my delicious and easy to prepare crispy salmon. Enjoy!

Ingredients:

• Salmon
• Salt
• Pepper
• Olive oil

Procedure:

1. Pat your salmon with paper towel to make sure it is dry.
2. With a sharp knife and the skin facing upwards, pinch the steaks, and gently score the skin of the salmon.
3. Season both sides with salt and pepper.
4. Heat your non-stick pan with low medium fire and put olive oil.
5. Put the salmon, skin side down.
6. After few minute minutes, when you notice that almost 3/4 of the salmon meat is cooked, carefully lift the fish with a spatula to see how the skin is browning and almost crisp. Turn the fish over.
7. Cook the meat side for 1 1/2 minutes. 
8. Gently turn the fish over. Switch off the heat and let the skin cook again for a minute.
9. Remove salmon and place on a paper towel.
10. Serve and enjoy.

 

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Steamed Oysters

I'm not an oyster lover but I indeed miss eating these lovely sea creatures. Yes, you can find it here in UAE but very costly for AED4.50 (Php50) per piece. So much to my desire to eat oysters when we were in the Philippines, my dad and I did a wet market shopping during our first week of vacation. And for Php25.00 you already have a kilo of oysters!

Problem is, who's gonna clean it?! Well, of course, since I'm the one who requested for it, I should be in charge of the cleaning. Easy to cook but quite difficult to clean. :(

There are different ways to prepare oysters. Some liked it steamed, some like it boiled, other have it baked or roasted, and some even liked it raw. We usually steamed or half boiled oysters in our kitchen, since it is fast and easy.

Ingredients:

• 2 Kg Oysters - Clean
• water

Dipping Sauce:

• 2 tablespoon minced onion
• 1/4 cup vinegar
• salt
• pepper

Procedure:
 
Steaming:

1. Steam oysters for 5 minutes (each batch in case it won't fit in the steamer).
2. Serve and enjoy!

Boiled:

1. Boil 2 liters of water in a big casserole.
2. Put the oysters in a fishnet.
3. Once the water is boiling for at least 2 minutes, switch off the heat.
4. Put the fishnet of oysters in the boiled water for 3 minutes, then remove it.
5. Serve and enjoy!

Best serve with dipping sauce:

1. Mix vinegar, onions, salt and pepper.

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Ginataang Suso (Snails with Coconut Milk)

Even before we fly back home to Philippines, one special request of my husband was to eat 'Ginataang Suso'. I'm not a fan though, but what can I do, he's the boss :)

My dad ordered snails (suso) from a friend so it was already cleaned when we received it, just in time to cook for lunch. Normally, my mom will soak it in water with cover for at least couple of hours. She will then crack a small opening at the end of the snail's shell. My mom said, that small opening will help us to easily get the snail inside its shell.

This dish is exotic for some but in our province it is just a common dish. It has a very rich, creamy flavor. Yes, delicious but quite an effort to eat.

So, here are the quick procedures on how to cook Ginataang Suso with the help of my dad :) (or should I say, I helped him to cooked it :) )

Ingredients:

• 1 kilo Snails
• 2 tablespoon minced garlic
• 2 tablespoon onions - sliced
• 2 tablespoon ginger - strips
• 2 pcs green chilies
• 2 cups of water spinach (kangkong) - cleaned
• 1 cup coconut milk (first extract) "kakang gata"
• 1 cup coconut milk (second extract)
• oil
• salt

Procedure:

1. Sauté garlic, onions and ginger until slightly brown.
2. Add the snails and season with salt.
3. Pour in the coconut milk (second extract) and the chilies. Cover and let it simmer for 10 minutes or until the coconut milk becomes thick.
4. Add another coconut milk (first extract). Cover and let it simmer for another 7 minutes or until the coconut milk becomes thick and creamy.
5. Put the water spinach a minute before turning off the heat.
6. Serve and enjoy!

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Salmon na Sinigang sa Miso

I haven't blogged in few months now and I really miss my online kitchen.

And to make sure my new recipe will be quite interesting for you guys, I've chose to post something which I made a twist to achieve a perfect blend.

Sinigang sa Miso is one of Pinoys' comfort food especially during rainy days. I have posted the same here in my blog but what will make this new post a little bit different is an ingredient that helped me achieved an almost true native miso from Philippines.

In my previous post I just made use of Sinigang sa Miso Powder, but I guess I was not so satisfied since I'm used to have a thick, sour and creamy soup in the Philippines. So, thanks to my land lady for giving me an idea to achieve that goal. She suggested me to use puréed garbanzo beans to mix in the soup to thicken and make it more yellow. So, without more intro, here's how I did it.

Ingredients:

• 1/2 kg salmon fish
• 1 tablespoon ginger - minced
• 2 tablespoon garlic - chopped
• 1 medium onion - chopped
• 2 medium tomatoes - chopped
• 1 chilli
• lettuce
• garbanzo beans (chickpea) boiled - 1 cup - puréed
• 1 cup water
• fish sauce / salt
• Sinigang sa Sampalok mix - 1 tablespoon

Procedure:

1. Saute ginger, garlic, onion and tomatoes.
2. Put salmon, chilli, sinigang sa sampalok mix and fish sauce to taste. Simmer for 2 minutes.
3. Add water and puréed garbanzo beans. Let it simmer for 3-5 minutes.
4. Put lettuce a minute before switching off the heat.
5. Serve and enjoy!

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Sinigang na Hipon (Filipino Sour Prawn Soup)

Indeed a comfort food for every Pinoy, especially during rainy days in the Philippines. Well, unless your allergy with it! I believe I don't need further intro with this. Here's a very easy recipe of Sinigang na Hipon.

Ingredients:

• 1 Kilo Shrimp
• 1/2 sachet of Tamarind (Sampaloc) Powder
• 1 big Onion (diced)
• 2 big tomatoes (sliced)
• 1 bundle Kangkong (cut into 2" long)
• 2 pieces long green pepper
• 5 cups water
• Salt or Patis to taste

Procedure:

1. In a casserole, boil water, onions and tomatoes.
2. Put the tamarind powder and mix.
3. Lower fire, add in Shrimps. Let it simmer for 5 minutes or until the shrimps are cooked.
4. Put Kangkong and green long pepper. simmer for 2 minutes.
5. Season with salt or patis.
6. Serve hot. Enjoy!

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Paella - - - Easy Version

Paella is a Spanish dish made with combinations of rice, vegetables, meat, chicken and/or seafood. Hence, we Pinoys have created our own version of paella which differs in every part of the country.

This procedure that I've used, is I believed, the easiest way from the different recipes I've read online. In this version, I've precooked the rice with chicken broth powder that makes it more flavourful.

Try this easy paella recipe and enjoy!

Ingredients: 

• 3 cups of cooked rice (cooked with chicken broth powder)
• 5 cloves garlic, minced
• 1 onion, chopped
• 3/4 cup of Tortilla Dip Salsa (Hot & Chunky) (You can replace this with chopped 4 medium pcs of tomatoes and 2 pcs jalapeño)
• 1 Tbsp Tomato paste
• 1 medium sized Carrots, cut into strips
• 1/2 Bell Pepper cut into strips
• salt and pepper to taste
• 3 Tbsp olive oil
• 2 tablespoon fish sauce
• 1/2 cup shredded cabbage
• 2 cups or 1 pack of mixed seafoods - cleaned (frozen package) or you can replace this with mix seafoods of your choice.

Procedure: 

1. In a large pan over medium heat, sautè garlic and onion in olive oil
2. Add salsa, tomato paste, season with fish sauce and pepper. Let it simmer for a minute.
3. Put the carrot strips and mixed seafoods. Cover and let it simmer for 5-7 minutes. No need to add water.
4. Remove the lid, add the cabbage and bell pepper. Let it cook for 2 minutes more.
5. Add cooked rice to the sauce, continually stirring for 10-15 minutes.
6. Season with more pepper and salt to adjust flavour according to your taste.
7. Serve and enjoy!

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Crispy Spicy Shrimps

In continuation of our holy week recipe, we had Spicy Crispy Shrimp for our Easter lunch.

An easy and delicious recipe made possible by the Crispy Prawn Chilli from Singapore courtesy of our flat owner =D - well aside of course of the main ingredient which was shrimps.

Crispy Prawn Chilli or similar to this spicy condiment might be available in your nearest Chinese groceries.

So, here's our easy Easter recipe.

Ingredients:

• 1/2 Kg Shrimp (clean)
• 3 tablespoon Ketchup
• 1 1/2 tablespoon Crispy Prawn Chilli
• 2 tablespoon oil
• salt

Procedure:

1. Heat oil in wok with a medium high fire.
2. Put the shrimps, sprinkle with salt to taste and lightly fry it for about 3 minutes or until it turns orange.
3. Mix the ketchup and crispy prawn chilli and put in the frying shrimps.
4. Stir and let it fry for another 3-5 minutes or until the shrimps are crispy and the sauce were dry.
5. Serve and enjoy!

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Sinigang sa Miso

Though my husband and I are currently in a Muslim country, we still try our best to somehow follow our Catholic tradition of avoiding pork or beef meat during Holy Week. So, for several days now, we are having vegetables and seafoods for our meal.

My husband particularly requested for Fish Sinigang sa Miso for our weekend dish. It was a bit of challenge for me since I don't know where to find miso here in Abu Dhabi. I even asked my brother for suggestion and procedure how to cook it. Sinigang sa Miso is one of my Mom's specialty that my husband was really spoiled. Good thing that I found Sinigang sa Miso Mix powder in a Filipino grocery near my office. One more thing is that I don't know how a mustard leaves looks like here in UAE. So, I really have to asked to the seller if they have mustard leaves, it was funny that they will answer me, "yes, we have mustasa!"

Friday morning, my husband and I went to fish market and bought Maya-maya, which again, I am not familiar with how it looks like. Thanks to my friend (fish seller) for helping us to identify Maya-maya fish.

You can use many other kinds of fish. Some used milk fish (bangus) and some used salmon. You can also use other vegetables for sinigang like radish (labanos), okra and string beans.
Ok, everything from my list of ingredients are complete, so here's how it goes.

Ingredients:

• 1 kg Maya-maya cuts
• 2 bunches mustard greens (mustasa)
• 2 large tomatoes, sliced
• 2 tablespoon ginger - sliced
• 1 medium onion, diced
• 1 pc long green chilli (siling pangsigang)
• 1 pc hot chilli pepper
• 1 sachet Knorr Sinigang sa Miso powder mix
• 3 cups water
• 2 tablespoon cooking oil
• 2 tablespoon fish sauce

Procedure:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put onions, ginger, tomatoes and hot chilli, saute for 3 minutes.
3. Add fish sauce and the miso powder, cook for another 2 minutes.
4. Put-in the water and then stir. Bring to a boil.
5. Put-in the long green chilli and the fish. Cook for 10 to 15 minutes in low heat.
6. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
7. Serve and enjoy!

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Pangat na Sapsap (Pony fish Poached in Tomatoes)

My husband and I went to fish market last weekend and bought plenty of fishes in different kinds. We bought a kilo of sapsap (pony fish) which is actually new for our usual fish market list. I really don't know how to cook it. My husband suggested to have it sinigang but since I don't have enough ingredients, I just decided to do Pangat which is also new for me, so I just did the "pa-chamba" way. Thus it is really very easy and indeed liked by my husband! =D

Ingredients:

• 1/2 Kg Pony Fish (Sapsap) - cleaned
• 1 medium onion - chopped
• 2 tablespoon garlic - chopped
• 3 medium tomatoes - chopped
• 1 tablespoon ginger - minced
• 1 pc chilli - minced
• 2 tablespoon vinegar
• 2 tablespoon soysauce
• salt and pepper
• 1/2 cup water

Procedure:

1. Mix all ingredients except fish and water.
2. In a casserole, put half of the tomato mixture.
3. Arrange the fishes on top of the mixture in the casserole.
4. Put on the of the fishes the remaining tomato mixture.
5. Pour in the water.
6. Cover the casserole and switch on the fire to medium high.
7. Let it simmer for 10-15 minutes or until the fishes are cooked.
8. Serve and enjoy!

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Steamed Clams

It was our first time to cook clams here in UAE. My husband said that he doesn't like how it looks because it was pale unlike what we have in the Philippines. We were just hooked with its taste when we bought steamed clams in a Chinese grocery store few weeks ago. It was very tasty and spicy. My husband and I really liked it, so I started googling for its recipe. I found some similar photos but since I really don't know how it was called or if it was really the same as what we have tasted before, I just decided to do some experiment.

I guess it turned out very well indeed! =D

Ingredients:

• 1 Kg Clams
• 3 tablespoon ginger minced
• 1 medium tomato minced
• 1 medium onion minced
• 3 pieces chilli minced
• 1 tablespoon butter
• 1/2 cup water
• 3 tablespoon vinegar
• salt

Procedure:

1. Clean the clams thoroughly and set aside.
2. Heat up a saucepan on medium heat and add the butter.
3. Put ginger, onion, tomatoes and chilli.
4. Add the water and vinegar.
5. Let it boil and simmer for 3 minutes.
6. Put clams and cover the pan with its lid. Turn the heat to high and bring the clams to boil. As soon as all the clams are open, add salt to taste.
7. Serve and enjoy!

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Sauteed Sardines (Ginisang Sardinas)

Yes, it has been a long time since I've blogged about my recipes and food trippings. I have just been swamped with work. October was a busy month indeed. Any how, being off from my blog for few weeks didn’t hamper me from collecting recipes to post. I still took photos and note down my ingredients and procedures. I just couldn’t find enough time to post it here. Plus, the internet connection problem we had for several days now was really a disaster.

Excited on what will be my come-back post after my long blogging break? Well, so am I….

I have several recipes in queue but I’ve decided to start with a humble yet nutritious, delectable and budget-friendly recipe.

It is common for some Filipinos to connote that families serving sardines on dinning tables are poor. Well, I would say, maybe or maybe not. I don’t think it is logical to judge that way. Canned sardines were not made to distinguish our economic status, thus to give us a better option of food. Though, I was not raised from a rich or poor family, I’ve enjoyed eating canned sardines even if it’s freshly served from its can or sautéed.

More so, sardines are calcium-rich fish, high in protein and have no carb. So much about the intro, now let’s get busy! =D

Ingredients:

• 2 Cans of small or 1 large can of Sardines
• 1 Cup Bitter Melon Leaves (Dahon ng ampalaya)
• 1 Mediun onion sliced
• 5 Cloves of garlic chopped
• 2 Tbs. Fish sauce
• ½ Tsp. Ground black pepper
• 2 Tbs. oil
• 1 Cup of water

Procedure:

1.      Saute garlic and onion in a large pan with oil.

2.      Add the sardines, fish sauce pepper and water.

3.      Let it simmer for 2-3 minutes.

4.      Mix in the bitter melon leaves and let it simmer for a minute.

5.      Serve with hot white rice.

6.      Enjoy!

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Ginataang Alimasag at Hipon (Crab and Shrimp with Coconut Milk)

This is the culprit! Yes, I've got swollen lips and itchy skin =D I don't really care much since I know this dish is heavenly. Besides, I have my medications ready. Well, so much about my allergies. This dish that was requested by my hubby was really a hit. Easy and very delicious main course even for a newbie cook.

Ingredients:

• 1/2 Kg Crab - divide each into 2
• 1/4 Kg Shrimp
• 1 1/2 cup coconut milk
• 1 cup water spinach leaves (kangkong)
• 3 tablespoon fish sauce
• 2 tablespoon minced garlic
• 2 tablespoon onion - chopped
• oil

 
Procedure:

1. Saute garlic and onion in oil,
2. Put the crab and let it simmer for 2 minutes.
3. Put the fish sauce and coconut milk.
4. Cover, let it simmer and bring to boil for 5-7 minutes.
5. Put the shrimp and cover it for 3-5 minutes or until the shrimp are cooked.
6. Put the kangkong a minute before you serve it.
7. Serve and enjoy!

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Ginataang Tulingan (Skipjack Tuna Cooked in Coconut Milk)

It took me a lot of courage to cook our tonight's dish. Ginataang tulingan is quite an easy recipe, however upon hearing my mom-in-law's warning that some tulingan (skipjack tuna) has been rumoured to be poisonous or might caused an allergic reaction to skin, I was a bit sceptic if I should cook it or not.

I have already cleaned and marinated it overnight so not to waste my effort and craving for this dish, I still ask one of our flatmates if she had heard anything about how to properly clean this fish. Luckily, she shared some points since she frequently cook tulingan for other recipes. And one of the very basic points she said is that, always buy a fresh fish… He he he of course! She also said that her mom used to suggest to twist-off the tail of tulingan to remove the poisonous part. Some says that cutting-off the tail will remove the poisonous part as well. She also added that she had tried eating it even with the tail but she haven’t had any allergies or has not been poisoned. However, to be on a safe side, I cut-off the tail… =D

I used to eat Ginataang Tulingan, since it was my mom’s regular dish on her menu to sell from our home (lutong bahay). But because I never helped in the kitchen, I never really know how to clean that fish… Honestly, I don’t really know anything in the kitchen except to wash the plates and cook rice when I was in the Philippines…. =D    I love Ginataang Tulingan especially if it has been done as adobo prior making it as ginataan. So expect the same recipe below …. =D

Ingredients:

• 1 piece Tulingan (Skipjack Tuna) - cleaned and cut diagonally
• 2 tbs garlic, minced
• 1 1/2 thumb size ginger, minced
• 1/4 cup soy sauce
• 1 medium size onion (half minced, other half sliced in thin round shape)
• 1 cup coconut milk
• 1 whole green chilli (siling labuyo)
• 4 tbs lemon juice
• salt
• ground black pepper
• oil

Procedure:

1. Remove gills and innards of tulingan. Using scissors cut fins and tail. Wash fish thoroughly drain and slice diagonally.
2. Marinate the fish with lemon juice and soy sauce for at least 30 minutes.
3. In a pot with oil, sautee garlic, onion, ginger and chilli.
4. Put the tulingan with its marinating mixture.
5. Let it simmer in medium-low fire for 10-15 minutes or until the marinating mixture dries-up.
6. Add oil to lightly fry the fish.
7. Pour 1 cup coconut milk.
8. Season with salt and pepper to taste.
9. Cover and simmer in a medium heat for 10 minutes to thicken coconut milk.
10. Garnish with round-sliced onions and cook for another minute.
11. Serve and enjoy.

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Camaron Rebosado

Just to try this tempura-like recipe, I saved few pieces of shrimps from our last night's dinner. I am so amazed how easy to make this camaron rebosado. It is actually a very mouth-watering appetizer. I really love this recipe! =D

Ingredients:

• 1/2 Kg shrimp - peeled
• 2 tbs lemon juice
• 2 cups flour
• 1 teaspoon salt
• 2 pieces raw eggs
• oil

Procedure:

1. Marinate the shrimp in lemon juice for at least 30 minutes.
2. Combine flour and salt in a mixing bowl then mix well.
3. Add the eggs and stir until all the ingredients are well distributed.
4. Heat a pan and pour-in the cooking oil.
5. When the oil is hot enough, dip a piece of shrimp in the batter then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
6. Remove from the pan then place in a plate with paper towel (this will absorb excess oil).
7. Serve and Enjoy!

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Sweet and Spicy Squid

Some more fridge left-over... At times like this, I should really be more creative and experimental. Not just to avoid wasting food but also for my husband to appreciate my cooking. =D

 

Ingredients:

• 1/2 Kg Squid - cleaned and cut into rings
• 1/2 cup garlic - minced
• 1/2 cup onion - chopped
• 1/4 cup ginger - minced
• 1 pc medium sized Carrot - cut into strips / slices
• 1 pc small green bell pepper - cut into strips
• 3 tablespoon tomato paste
• 2 tablespoon hot sauce
• 2 tablespoon sweet soy sauce
• 3 tablespoon vinegar
• 1/4 cup brown sugar
• 1 tablespoon corstarch -dilute in 1/2 cup water
• 2 cups water
• salt
• pepper
• oil

  

Procedure:

1. In a clean pan, saute the garlic, onion, carrots and ginger.
2. Mix in the squid. Stir fry for about 3 minutes
3. Add 2 cups of water and simmer for 5 mins
4. Put-in the tomato paste, hot sauce, sweet soy sauce, sugar and vinegar then mix thoroughly
5. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in)
6. Add some salt and pepper to taste. Let it simmer for 2-3 minutes
7. Put the green bell pepper a minute before serving it.
8. Serve hot. Enjoy!

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