Kinilaw

INGREDIENTS:

• 1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)
• 1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)
• 1  head of garlic, peeled and crushed
• 2 white onion, thinly sliced (or you could use red onion if you want it traditional)
• 5 green chili peppers, cut diagonally into 1/4-inch thick slices
• (you may not use this if you don’t want it to be spicy hot)
• 1 red or green bell pepper, diced
• 2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)
• salt and pepper (to taste)
• 1/2 cup of kalamansi juice (lemon)
• 1 1/2 cup of kakang gata
• (coconut cream, you could discard with this if you don’t have any)

INSTRUCTIONS:

1. Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels. 
2. Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
3. Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices. 
4. Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.

Source : Huni sa Daplin

Ginataang Hipon with Kalabasa and Sitaw

INGREDIENTS:

• 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
• 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
• 1/2 lb large shrimps (about 7 to 8 pieces), tendrils trimmed
• 2 to 3 cloves garlic, peeled and minced
• 1 small onion, peeled and thinly sliced
• 2 cups coconut milk
• 1 banana chili
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• salt to taste

INSTRUCTIONS:

1. In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
2. Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.
3. Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.

Source : Eats More

Paella

INGREDIENTS:

• 20-25 pcs. clams
• 2 pcs crabs (alimasag), optional
• 300 grams medium sized shrimps
• 500 grams chicken, cut up
• 1/8 cup olive oil
• 250 grams pork, cut in serving pieces
• 150 grams ham, cut in 1 inch squares
• 1 pc chorizo de bilbao, sliced
• 4 cloves garlic, crushed.
• 1 medium onion, chopped
• 1 cup tomato sauce
• 1 1/2 cups rice, washed
• 3 1/2 cups broth
• 1 pc. red pepper, in strips
• 10 pcs. string beans
• 2 tsp. salt 
• 1/2 cup peas
• 2 hard boiled eggs
• a small packet of saffron (optional)
• 1 sprig parsley
• slices of lemon 

INSTRUCTIONS: 

1. Boil clams, set aside 1 cup broth.
2. Boil crabs and shrimp together.  Set aside.
3. Boil bony part of the chicken.  Set broth aside.
4. Heat olive oil in a steel or a heavy pan or paellera.  Fry chicken, pork, ham and chorizo.  Cover until half done.  Push to one side.  Saute garlic, onion, and tomato sauce.  Add the broths of clams and chicken and rice.  Mix everything together.
5. When rice is halfway done, drop the red pepper, string beans, clams.  Season with salt.  cover tightly and allow to cook without stirring for 20 minutes or until all the broth is absorbed by the rice.  Paella may be baked in the oven. (Keep pan covered).
6. During the last 5 minutes of cooking, put shrimps, crabs and peas on top.  Garnish with sliced egg, strips of pepper, saffron, and parsley and lemon slices.

Source : A Pot and A Prayer

Adobong Pusit (Squid Adobo)

INGREDIENTS:

• 1/2 kilo squid
• 1/2 cup water
• 1/2 cup vinegar
• 1 onion; chopped
• 1 tomato; chopped
• 4 cloves garlic; crushed
• 1/4 cup soy sauce
• 1 cup water
• 2 laurel leaves
• 1/2 tablespoon ground pepper
• Sugar to taste
• Salt to taste

INSTRUCTIONS:

1. Wash and clean the squid by removing the eyes, membrane, and stomach.
2. Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. 
3. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
4. In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. 
5. When onion becomes translucent, add the squid and laurel leaves. 
6. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

Source : Kusina101

Paksiw na Bangus

INGREDIENTS:

• 1 big Bangus milkfish cut into 3 portions 
• 1 ginger cut into small portions
• 1-2 pcs. of green siling haba pangsigang
• 1 small ampalaya 
• 1 small onion
• Vinegar
• 1 cup of water 
• 1 tsp sugar (I used coco sugar)
• Pepper and salt to taste 
• 1 large eggplant, sliced

INSTRUCTIONS:

1. Remove gills and innards of bangus. Using scissor cut fins and tails. Wash fish thoroughly drain and slice diagonally. 
2. Heat a pan and cooking pot then pour-in vinegar and water.
3. Add salt and whole peppercorn then stir. Bring to a boil. 
4. Arrange the fish in the pan along with the ginger, onion, bitter gourd, eggplant and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 
5. Season with salt and pepper.
6. Serve hot with steamed rice. Share and enjoy!

Source : Startin A New Life To

Baked Tahong (Baked Mussels)

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

Ginataang Kuhol

INGREDIENTS:

• 1 kilo of kuhol (snail) 
• 1 kilo of shredded coconut 
• 1 thumb-sized piece of ginger, julienned 
• 1 head of garlic, crushed and chopped  
• 1 onion, halved and sliced thinly 
• 1-3 hot chili peppers, chopped 
• 1 tbsp. of cooking oil 
• salt and pepper 
• sliced leeks for garnish 

INSTRUCTIONS:

1. Soak kuhol in water for 2 - 3 hours, then wash thoroughly to remove any undigested food. 
2. Break the tails by tapping with the handle of a knife to loosen the meat from the shell. 
3. Wash again and set aside. 
4. Extract the shredded coconut to get the pure coconut milk (gata), then set aside. 
5. Pour about 2 cups of water on a shredded coconut then extract it again to get the coconut milk. Set aside. Take note, do not  mix the pure coconut milk to none pure coconut milk. 
6. Heat the cooking oil in a skillet or wok.  
7. Saute the garlic and ginger until fragrant then add the sliced onion and chili pepper until transparent. 
8. Add the drained kuhol and cook over high heat.  
9. Add the 2 cups of none pure coconut milk. simmer until almost dry and stirring occasionally. 
10. Pour in the pure coconut milk and season with salt and pepper. 
11. Cook uncovered over miedium-high heat, stirring occasionally, about 3-5 minutes. Sprinkle sliced leeks on top before serving 
12. Serve with steamed rice during lunch or appetizer with ice cold beer.  Share and enjoy!

Source : LasangRecipes
Image : Learning Photography

Seafood Chopsuey

INGREDIENTS:

• 2 tbs Olive oil
• 1/4 cup Liquid seasoning
• 1/2 tbs Pepper
• 1 1/2 cups Fish (preferably: herring, tuna, blue marlin)
• small head Cabbage, cubed
• 1 cup Water
• 1 cup Fish broth
• 1 medium sized Carrots, sliced
• 1 bulb Onion, sliced
• 1 tbs Garlic, crushed
• 1 cup sliced Bean sprouts, trimmed
• 1 small head Cauliflower, cut into florets
• 1 tbs Cornstarch
• 1 medium sized Chayote, sliced

INSTRUCTIONS:

1. Dissolve the cornstarch in the water, liquid seasoning and pepper.
2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent.
3. Then, add the garlic until they become light brown.
4. After that add the fish and cook until it’s light brown.
5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
6. Then, add the cauliflower, cabbage and bean sprouts.
7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sauce is gel like.

Source : Chefdom

Fish Escabeche (Sweet and Sour Fish)

INGREDIENTS: 

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 and slowly 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: Kusina Queen

Pinakbet (Filipino Shrimp and Vegetable Stew)

INGREDIENTS:

• 1 lb. medium shrimps, shelled and deveined
• 1 cup water
• 1/3 cup sautéed shrimp paste plus 1 teaspoon to flavor shrimps
• 3 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 thumb- size ginger, crushed
• 1 tomato, cut into wedges
• 1 Chinese or Japanese eggplant, sliced into the diagonal (1-inch thick)
• 1 fresh bittermelon, halved, deseeded and sliced into the diagonal (1-inch thick)
• 1 lb. banana squash, peeled, deseeded and cut into chunks
• ½ lb. fresh okra
• ½ lb. green beans, ends trimmed
• salt to taste

INSTRUCTIONS:

1. Heat a skillet with 1 tablespoon oil. Sauté shrimps for 2 minutes or until it turned pink. Stir in 1 teaspoon shrimp paste. Transfer cooked shrimps to a plate and set aside.
2. Using the same skillet, heat the remaining 2 tablespoons oil. Add garlic and ginger; sauté for 1 minute. Add shrimp paste, stir for 20 seconds. Add squash and water; cover and let simmer for 5 minutes.
3. Add the rest of the vegetables, cover and let simmer for another 10 minutes or until vegetables are tender. Make sure to stir the mixture occasionally.
4. Add cooked shrimps and tomato; gently stir and correct seasonings.
5. Transfer into a serving plate. Serve with steamed rice.
6. Enjoy!

Source : BlogHer

Camaron Rebosado

INGREDIENTS:

• 3/4 pound large shrimps (prawns), peeled and black vein cleaned out but tail in tacked
• 2 teaspoons calamasi (lime) juice
• Salt and pepper to taste

1. Marinate shrimps in salt, pepper and calamansi juice. Set aside.

Sweet and Sour Sauce:

• 2 cups pineapple juice
• 2 teaspoon sugar
• 3 tablespoons banana catchup
• 2 teaspoons hot sauce
• 1/2 teaspoon salt
• 3 teaspoons cornstarch diluted in 1 tablespoon of water

1. In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.
2. Bring to a boil and add cornstarch mixture, thicken.

Batter:

• 2 eggs
• 3 tablespoons corn flour
• 3 tablespoons plain flour
• Salt and pepper to taste

1. Mix all batter ingredients until smooth.
2. Dip shrimps in this dough and drop one by one in boiling oil.

Note: If you want doublesize shrimps, after cooking halfway, dip again in dough (hold shrimps by the tail while dipping) and fry until golden and crispy.
Serve with Sweet and Sour Sauce or soy sauce with calamansi juice.

Source : www.philja.com

Rellenong Pusit (Stuffed Squid)

INGREDIENTS:

• 6 pcs medium sized Squids 
• 300 gms ground pork 
• 1/2 cup bread crumbs  
• 1 red bell pepper , finely chopped 
• 1 large onion, finely chopped 
• 2 cloves garlic, chopped 
• 1 tsp grated ginger 
• salt and pepper to taste 
• 1 tbsp oyster sauce 
• 1 tbsp soy sauce 
• 2 tbsp cooking oil 
• green onions, for garnish      

For the sauce: 

• 1/2 cup tomato sauce 
• 1 tbsp oyster sauce 
• 1 tsp soy sauce 
• 1 tsp grated ginger 
• salt and pepper to taste 
• 1 tsp of sugar 
• 1/2 cup water

INSTRUCTIONS:

1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won't be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that's in the center of the tentacle.  
2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing) 
3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks. 
4. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside. 
5. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft.  
6. Serve warm. Enjoy!

Source : Pinoy Kitchenette