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.

 

Polvoron Recipe

Ingredients:

• 4 cups all-purpose flour
• 2 cups powdered milk
• 3/4 cup pinipig crushed
• 1 1/8 cup butter softened
• 1 1/2 cup granulated sugar

Instructions:

1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the colour turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until every ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
7. Using a polvoron moulder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
8. Serve. Share and enjoy!

Empanada Recipe

 

Ingredients

• 3 cups all-purpose flour
• ¼ to 1/2 teaspoon salt
• 6 oz unsalted butter (1 stick of butter = 4 oz)
• 1 egg
• 1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough

Instructions:

1. Making homemade empanada dough:
2. Mix the flour and salt in a food processor.
3. Add the butter and pulse
4. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
5. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
6. Split the dough into 2 large balls, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
7. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round moulds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
8. Use immediately, or store in the refrigerator/freezer to use later.
9. Assembling and baking the empanadas:
10. To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
11. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada moulds that you can buy and will help seal the empanadas.
12. For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
13. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
14. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Embutido Recipe

Ingredients:

• 2 lbs. ground pork
• 12 pieces Vienna sausage or 6 pcs hotdogs cut in half lengthwise
• 3 hard-boiled eggs sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 raw eggs
• 2 cups cheddar cheese grated
• 1 cup red bell pepper minced
• 1 cup green bell pepper minced
• 1 1/2 cup raisins
• 1 cup carrots minced
• 1 cup onion minced
• salt and pepper
• 2 cups bread crumbs made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.

Instructions:

1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add them in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminium foil and flatten it. (see video for guidance)
6. Put in the sliced Vienna sausage and sliced boiled eggs alternately in the middle of the flat meat mixture.
7. Roll the foil to form a cylinder — locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!

Pastillas de leche Recipe

Ingredients:

• 2 cups powdered milk sifted
• 1 can 14 ounces condensed milk
• ½ cup granulated sugar sifted

Instructions:

1. Place the condensed milk in a large mixing bowl.
2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
3. Scoop some of the mixtures and mould it into cylinders.
4. Roll each moulded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane.
6. Serve for dessert. Share and enjoy!

Chili Garlic Oil Recipe

INGREDIENTS:

• 1 3/4 C Vegetable Oil
• 1 C Garlic, finely chopped
• 1/2 C Fresh Red Chili, chopped finely or use a food processor
• 1/4 C Dry Red Chili, crushed
• 1 tsp Smoked Paprika or you can just use Paprika
• 2 tbsp White Sugar
• 2 tbsp Calamansi juice
• 1 1/2 tbsp Salt, I forgot to mention in the video.

For Instruction Please Watch The Video

***NOTE***

COOKING is all about your taste. Adjust accordingly.

Yema Recipe

Ingredients:

• 7 pieces of egg yolks
• 1 can condensed milk (14 oz.)
• 3 tablespoons butter
• 5 tablespoons chopped walnuts or peanuts

Instructions:

1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when moulded.
5. Transfer the mixture to a bowl. Let it cool down.
6. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane. Wrap the yema while moulding to form a pyramid shape piece (note: watch the video for details).
7.  Continue to wrap the yema until all the mixture is consumed.
8. Serve Share and enjoy.

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