Tanigue Fish Steak ala Bistek Recipe

Ingredients

• 3 to 4 lbs. Tanigue Wahoo or Kingfish sliced crosswise
• 3 medium onions sliced into rings
• 1 lemon
• 6 tablespoons soy sauce
• 5 cloves garlic crushed
• 2 1/2 tablespoons salt
• 1 teaspoon granulated white sugar
• 1/4 teaspoon ground black pepper
• 1 cup water
• 3/4 cups cooking oil

Instructions

1. Rub salt all over the fish steaks. Let it stay for 20 minutes.
2. Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden brown. Set aside.
3. Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown.
4. Add 1/3 of the total onions. continue to saute until soft.
5. Pour soy sauce and add lemon juice into the cooking pot.
6. Pour water and let boil.
7. Add sugar and ground black pepper. Stir.
8. Put the fried fish steaks into the pot. Cover and cook in medium heat for 3 minutes.
9. Turn the fish over in a way that the opposite side faces the bottom of the pot. Add the remaining onion. Cover and continue to cook for 3 to 5 minutes.
10. Transfer to a serving plate. Serve with rice.
11. Share and enjoy the recipe!

Ensaladang Lato Recipe

Ingredients        

• Lato/sea grapes
• Cucumber
• Ginger
• Red onion
• Tomato
• White Vinegar
• Black pepper
• Salt 
• Calamansi 

For Instruction please watch the video

Bangus Spanish Style Sardines In Olive Oil

Ingredients

• 
  Bangus
  
• whole peppercorns
• bay laurel
• soy sauce
• stuffed olives with garlic
• vinegar
• Maggi sarap seasoning (optional)
• olive oil

For Instructions Please Watch The Video

Bangus Belly Bistek Recipe

We replaced the beef with bangus belly in the popular Pinoy bistek recipe. This is a healthier version and one you can make if you're going meatless. 

Ingredients

• 1/8 cup cooking oil
• 5 cloves garlic, peeled and smashed
• 1/2 white onion, minced
• 2 tomatoes, sliced
• 1/4 cup soy sauce
• 3-4 tablespoons calamansi juice
• 1/2 cup water
• 1-kilo boneless milkfish belly
• pepper, to season 
• 1/2 white onion, cut into rings

Instruction

1. Heat oil and sauté garlic until golden brown. 
2. Add onion and cook until translucent. 
3. Add tomatoes and cook until mushy.
4.  Add soy-calamansi mixture.
5.  Add milkfish belly, one at a time. 
6. Add water. Boil and cover for 2 minutes.
7. Season with pepper. Reduce and simmer until fish is cooked and firm.
8. Top with onion rings, if preferred. 

Bangus a la pobre Recipe

Ingredients

• 2 bangus belly fillets
• salt and pepper
• 1/4 cup soy sauce
• 2 tablespoons kalamansi juice - (if substituting lemon or lime juice, use 3 tablespoons)
• 1 teaspoon minced garlic
• tiny pinch sugar
• 1 large onion - thinly sliced
• enough cooking oil for deep frying
• 1/4 cup tapioca starch - (or corn or potato starch)

Instructions

1. Rinse the bangus belly fillets and pat dry with paper towels. Sprinkle with salt and pepper. Cover and set aside.
2. In a small saucepan, stir together the soy sauce, kalamansi juice, garlic, and sugar. Heat until boiling. Turn off the heat. Cover the pan and set the sauce aside.
3. Heat about two tablespoons of cooking oil in a frying pan. Lightly fry the onion rings just until softened. Scoop out and set aside.
4. Pour more cooking oil into the frying pan and heat to the smoking point. You need enough oil to deep fry the bangus belly fillets so the depth of the oil should be at least two inches.
5. Dredge the seasoned bangus belly fillets in starch; shake off the excess. Fry in the hot oil (keep the heat on high) until nicely browned and the starch has formed light and crisp coating. You may need to flip the fillets over depending on how well submerged they are during frying.
6. Assemble the dish. Arrange the fried fish in a platter. Scatter the onion rings on top. Pour the sauce over the fish and onion rings. You may optionally garnish the dish with torn mint leaves before serving. Bangus a la Pobre is best paired with rice
7. And in the last just enjoy the food thank you.

 

Shrimp Paste Recipe

 Ingredients:

• 1/4 kg alamang
• 1 & 1/2 cup vinegar
• 1 cup brown sugar
• 6-8 cloves garlic (minced)
• Cooking oil

For The Instructions Please Watch The Video

Rellenong Alimasag Recipe (Stuffed Crab)

Ingredients

• Meat and top shell of 8 pieces steamed blue crabs
• 1 medium potato diced
• 1 medium carrot diced
• 1/2 cup bread crumbs
• 1 medium onion minced
• 1 piece long green chilli siling pansigang, chopped
• 1 medium tomato diced
• 3 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons cooking oil for sauteeing
• 2 pieces of raw eggs
• 1 cup cooking oil for frying

Instructions

1. Heat pan and pour-in 2 tablespoons of cooking oil.
2. Saute onion and tomatoes.
3. Add potato and carrot. Cook for 3 to 5 minutes
4. Put-in the long green chilli and crab meat (you may include the juice of the crab for additional flavour). Cook for 2 minutes.
5. Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
6. Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
7. Stuff each crab shell with the mixture.
8. Heat a pan and pour in 1 cup of oil.
9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
11. Turn off the heat and transfer to a serving plate.
12. Serve. Share and enjoy!

PALABOK Recipe - PANCIT PALABOK Recipe

Ingredients

• 1 pack 1 lb rice noodles (bihon)

Sauce ingredients

• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp annatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Topping ingredients:

• 1 cup boiled pork thinly sliced and cut into small pieces
• 2 pieces fried firm tofu tokwa, cubed
• ½ cup tinapa flakes smoked fish
• ½ cup chicharon pounded
• 2 hard-boiled eggs sliced
• ½ cup cooked shrimps boiled or steamed
• 1/4 cup green onion or scallions finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon sliced (or 6 to 8 pieces calamansi)

Instructions

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
4. Dilute the annatto powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the colour)
5. Add the shrimp cube and stir and simmer for 3 minutes
6. Add the flour gradually while stirring.
7. Add the fish sauce and ground black pepper then simmer until the sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
13. Serve with a slice of lemon or calamansi. 
14. Share and enjoy!

Ginataang Kuhol Recipe (Apple Snails in Coconut Milk Recipe)

 

Ingredients

• 1 lb. Apple snails kohol, shell removed
• 1 large bunch fresh spinach
• 2 cups of coconut milk
• 6 pieces red chillies
• 1 medium onion sliced
• 4 cloves garlic crushed and chopped
• 2 thumbs ginger sliced
• 1/4 cup shrimp paste
• 1/4 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat the cooking oil in a cooking pot.
2. Once the oil gets hot, saute the garlic and onion. Add the ginger and continue to cook for 1 to 2 minutes.
3. Put the apple snails in the cooking pot. Stir and cook for 2 minutes.
4. Add the shrimp paste and chillies. Stir.
5. Pour-in the coconut milk. Let boil. Cover and simmer for 30 minutes.
6. Add the ground black pepper and spinach. Stir and cook for 5 minutes without covering.
7. Transfer to a serving bowl. Serve for pulutan or as a main dish with warm white rice. 
8. Share and enjoy!

Adobong Tahong Recipe

Ingredients:

• 1 1/2 cups mussels meat (deshelled)
• ( fresh or frozen)
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp lemon juice
• 1 tbsp cooking oil
• pepper and salt
• scallions for garnish (optional)

Instruction:

1. Heat oil in cooking pan
2. Saute garlic and onion, add mussels meat
3. season with salt and pepper,
4. stir until lightly fry,add soy sauce
5. and oyster sauce, stir until sauce thicken
6. Taste and correct seasoning
7. Serve / garnish with scallions

Fish Escabeche Recipe

Fish Escabeche Recipe

Ingredients

• 1 large fish 1 to 2 lbs, cleaned and salted

• 1 medium red bell pepper sliced into strips

• 1 medium red onion sliced

• 1 cup white vinegar

• 5 cloves garlic crushed

• 1 teaspoon whole peppercorn

• 1/2 teaspoon salt

• 1/4 cup sugar

Instructions

1. Heat cooking oil in a frying pan then fries both sides of the fish until a bit crispy. Set aside.

2. Heat a clean pan and pour in the vinegar. Let boil.

3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.

4. Put in the onion and red bell pepper. Stir and cook until the vegetables are tender.

5. Sprinkle salt and then stir.

6. Put-in the fried fish. Cook for 2 to 3 minutes.

7. Turn off heat and transfer to a serving plate.

8. Serve. Share and enjoy!

Pinoy Seafood Curry Recipe

Pinoy Seafood Curry Recipe

Ingredients:

• 16 pieces mussels, cleaned
• 1 piece Knorr Shrimp Cube
• 11 pieces shrimp, deveined5 pieces shrimp, sliced
• 2 cups coconut milk
• 1 piece red bell pepper, Julienne
• 1 piece green bell pepper, Julienne
• 1 1/2 tablespoons curry powder
• 1/8 teaspoon cayenne pepper powder
• 2 thumbs ginger, Julienne
• 1 piece onion, chopped
• 6 cloves garlic, crushed and chopped
• 21/2 tablespoons cooking oil
• Patis and ground black pepper to taste