Alamang Recipe

Ingredients:

• 2 cups shrimp paste
• 5 cloves garlic
• 1 onion
• 1 tomato
• 2 tablespoon cooking oil
• 1/2 pc chilli pepper (optional)
• small pork meat (optional)
• 1/3 cup brown sugar
• 1/3 cup water
• 1 Tablespoon vinegar
• seasoning- msg

Procedure:

1. Chop the garlic finely, the onion & tomato as such:
2. Heat the pan/ or wok then add the cooking oil. Then the pork meat.
3. When the garlic is brown (do not burn it), add the chopped onion and tomato and stir like a really great chef. After 30 seconds add the shrimp paste - Now don't mind the smell, its normal the first 5 minutes.
- Pour in about 1/3 cup water.
It should yield something like this: bubbles appear indicating that the salt level is high.
4. When it start to boil, add 1 tablespoon vinegar. Then the sugar. Continue stirring.
5. Increase the heat & continue to cook.
6. Serve with green mango, Kare kare, or Turnip (Singkamas), or whatever you feel like dipping into it. ENJOY.

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Fish Escabeche (Sweet and Sour Fish)

Sweet and Sour Sauce:

• ½ cup of white vinegar
• ½ cup of white sugar
• ½ cup water
• ¼ cup tomato or banana ketchup
• 1 thumb size ginger, julienne
• 1 tablespoon vegetable oil for sauteing
• 1 bell pepper cut in stripes
• 1 medium size onion, quartered
• 1 carrot, Julienne

Choose any of the following fishes:

• Big Tilapia, Lapu-lapu, Maya-maya, tuna, Fish fillet of any kind

INSTRUCTIONS:

Sweet and Sour Sauce:

1. In a deep pan, sauté ginger in a low fire. Once you smell the aroma, add the vinegar and water. Let it simmer for at least a minute.
2. Add sugar and ketchup. Stir until the sugar are dissolved.
3. In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
4. Pour and mix the slurry in the pan to thicken the sauce
5. The sauce is now ready for use.

Fish Cooking Procedure:

1. Pick your chosen fish.
2. Clean it thoroughly: remove innards, gills, fins and scales.
3. Heat up enough oil (oil amount depends how big is the fish) in deep frying pan andslowly drop the fish. Cook until the its color turns brown.
4. Arrange fish on a plate and garnish with onions, bell pepper and carrots.
5. Pour the sweet and sour sauce over it.
6. Serve and enjoy.

Source : cafenilson

Image: http://3.bp.blogspot.com/

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Calamares Recipe

Ingredients

• 1/2 lb medium to large sized squid, cleaned and sliced into rings
• 3/4 cup all-purpose flour
• 1 piece raw egg, beaten
• 3/4 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cooking oil

Cooking Procedure

1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
6. Serve with sinamak or Asian dipping sauce.
7. Share and enjoy!

Source: http://panlasangpinoy.com/

Image: http://upload.wikimedia.org/

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Adobong Pusit sa Gata Recipe

INGREDIENTS:

 

• 1 kilo squid cleaned
• 2 onions sliced
• 5 cloves garlic chopped
• 5 pcs red chili pepper chopped
• 1 thumb ginger strips
• 1 cup coconut milk
• 3 tbsp cooking oil
• 4 tbsp soy sauce
• 3 tbsp sugar
• salt and ground pepper to taste

INSTRUCTIONS:

1. Heat the cooking oil, sauté garlic, onion and ginger. Add the squid and sauté together with the spices. Simmer for 3 to 5 minutes. Put in the coconut milk and let it boil. Add the red chili pepper. Put in the soy sauce and ground pepper. To add more taste, put sugar and salt to blend the taste. Simmer for another 3 to 5 minutes. Remove from heat.
2. Share and enjoy!

Source: Jean’s Recipes

Image: http://media-cache-ak0.pinimg.com/

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Sinaing na Tulingan Recipe

INGREDIENTS:

• 2 kg tulingan (small Mackerel tuna or any type of Mackerel)
• 50 grms pork fat, sliced into strips
• ¼ cup vinegar
• ½ cup water
• ½ cup dried kamias
• 2 tbsp rock salt to taste
• 2 tbsp soy sauce

INSTRUCTIONS:

1. Remove gills and all internal organs of the fish then chop off tail.
2. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh.
3. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out.
4. In a saucepan, arrange the pork fat at the bottom then some of the dried kamias.
5. Put the fish on top side by side. Add the rest of the ingredients.
6. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.

Source: Kusina 101

-Image: http://www.marketmanila.com/

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Pinaputok na Bangus

INGREDIENTS:

• 1 pc large milkfish (must keep the scales intact)
• 2 pcs tomatoes chopped into small pieces
• 2 pcs onions chopped finely
• 1 thumb size ginger chopped into small pieces
• salt and pepper to taste

INSTRUCTIONS:

1. Clean the bangus (milkfish) but don’t remove the scales. Slice the back of the milkfish and remove the stomach fat. Rub salt and pepper on the external and internal part of the milkfish.
2. Set aside.
3. In a bowl mix the onion, ginger, tomatoes and season with salt and pepper. Put the mixed ingredients into the sliced back of the milkfish. On each side grill the milkfish over charcoal for 15 to 20 minutes.
4. Serve while it’s hot with soy sauce and calamansi.

Source: Jean’s Recipes

Image: http://turoturo.co.nz/

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Baked Tahong Recipe

INGREDIENTS:

• 2 lbs large tahong (mussels)
• ¼ cup butter
• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• 6 cloves minced garlic
• ½ cup bread crumbs
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp parsley flakes
• 2 stalks green onions, chopped (for garnishing)

INSTRUCTIONS:

1. Place tahong in a pan (no water), cover and cook over medium low heat. When shells open up, drain. Remove top shell.
2. Melt butter in microwave. Add minced garlic and stir.
3. Mix cream cheese and cheddar cheese together. Add salt, black pepper and parsley.
4. Preheat oven to 300F. Brush each tahong meat with butter-garlic mixture, top with cheese mixture and cover with Panko bread crumbs.
5.  Arrange tahong on a baking sheet. Bake in preheated oven for 15 – 20 minutes or until panko bread crumbs turned light brown.
6.  Transfer to a serving platter. Garnish with chopped green onions. Serve warm.-

Source : Pinay in Texas

Source Image: http://www.kawalingpinoy.com/

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