Fish Cracker

I've learned to eat foodies like this from my Mom. She loves "kutkutin", that's what she calls the food that you have to eat one by one and very slowly but very addictive. It seems you can't have enough. A traditionally Filipino style junk food. I guess, it's not really junk because it is made out of fish, flour and egg. Best dip in garlic-vinegar. I haven't been able to cook this but I love buying them. They are usually sold inside the bus and small stalls in terminals. But my Mom is a suki of a vendor who sells fish cracker that she drops by our house monthly to sell this to us.

"Tortang Giniling & Ginisang Bitsuelas Ulit"

Ingredients:

Tortang Giniling:

• 3 tbsps cooking oil & some more for frying
• 3 cloves garlic, finely minced
• 2 medium (75 grams) red onion, finely minced
• 1 medium (150 grams) potato, minced
• 1/2 pc (50 grams) of small carrot, minced
• 250 grams lean ground pork
• 1/2 pc (25 grams) of a large red bell pepper, deseeded & finely minced
• 1 tsp of ground black pepper
• 1/2 tsp iodized coarse salt & to season the eggs
• 1 sachet (8 grams) all-in-one seasoning granules
• 4 pcs eggs
• 1 tbsp all-purpose flour

Ginisang Bitsuelas:

• 2 tbsps vegetable oil
• 1/3 cup lean ground pork
• 2 cloves garlic, finely pounded
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1/4 tsp cracked peppercorns
• 200 grams snap beans (bitsuelas), remove both ends, thinly sliced at an angle
• 50 grams carrot, julienne
• 3/4 cup water

Procedure:

First, cook the pork mixture for the Tortang Giniling. In a wok, place over medium-high fire. Heat lightly. Add 3 tbsps of cooking oil and garlic. Saute until golden brown. Follow with onion, potato and carrot. Saute for 4 minutes. Add in the ground pork, bell pepper, pepper, salt and all-in-one seasoning granules. Stir-fry until pork changes color and separates. Place mixture in a colander. Let the oil drips. Cool the cooked mixture. Set aside.

Meanwhile, in another pan. Place over medium-high fire. Heat moderately. Put vegetable oil. Swirl to coat the sides of the pan. Add the ground pork. Fry until light brown. Put on one side of the pan. Add garlic, saute until golden brown. Follow with onion. Stir-in the ground pork. Cook until limp. Add the veggies. Stir-fry for a minute. Pour water. Cook until veggies are crisp-tender. Put in a serving bowl.

Back to the cooled pork mixture. Break the eggs over the mixture. Sprinkle with a little salt. Beat the eggs. Add the flour. Mix well.

Heat a pan over medium fire. Add some oil. Put about 1/3 cup of mixture at the center of the pan. Cook until sides are brown. Flip. Fry until the other half is done. Do the same to the rest. Drain in paper towels.

Serve with steamed pandan-flavored rice.

"Guinataang Gulay" (Vegetables In Coconut Cream)

Ingredients:

• a slab (250 grams) pork belly , cut into an inch cubes
• 1/8 tsp fine salt
• a cup of warm water
• 1 pc of grated matured coconut
• 450 grams squash
• 6 pcs of long yard beans
• 10 small pcs of okra
• 1 pc (150 grams) eggplant
• 1/2 cup water
• 1/8 cup of oil
• 3 cloves of finely pounded garlic
• 1 large (50 grams) red onion, halved & sliced thinly
• 1 large (50 grams) over ripe tomato, halved & sliced thinly
• 1/4 tsp cracked peppercorns
• 1/8 cup of fish sauce (patis)
• 2 pcs finger chilis

Procedure:

In a small bowl, put the first-two ingredients. Mix well. Stand aside.

Combine the next-two ingredients in a bowl. Mash the coconut several times. Extract the coconut cream. Set aside.

Peel and cut squash into 1-1/2" cubes. Snap long yard beans at 2" length. Remove both ends of okra. Cut into two diagonally. Cut the eggplant into four, then, quarter vertically.

In a wok, put the marinated pork belly and water. Bring to boil over medium-high fire. Stirring often. Cook until liquid evaporates. Put half of the cooking oil. Lid on. Fry until lightly brown (Be careful, at this point, the oil will splatter tremendously. When stirring, remove pan from the heat.) Remove the pork. Retain oil. Set aside.

Put the rest of cooking oil. Add garlic. Saute until golden brown. Follow with onion and tomato. Cook until limp. Put fried pork, cracked peppercorns and fish sauce. Saute until aromatic.

Put the squash. Stir-fry for a minute. Pour n the coconut cream. Cover. Bring to boil. Add the long yard beans and okra. Cook for 3-4 minutes. Put the eggplant and chilis. Lower heat to medium. Cook until done but not over cook.

Serve with steamed rice.

Foodshot Sundays - Pancit Malabon & Putong-puti From Lucy's Panciteria

Our favorite pancit malabon & putong-puti, delivered for our merienda. We are regulars of Lucy's Panciteria.

My Happy Fried Rice

This fried rice recipe doesn't fail me to bring a smile to my child's face. Even the husband loves it! I hope you enjoy it too, as well!

Ingredients:

• 1/4 cup of cooking oil
• 2 pcs eggs
• 2 pcs jumbo hot dog, cut lengthwise & sliced diagonally
• 2 heaping cups of cooked rice, mash to separate grains
• a good pinch of fine salt
  
• 1/2 tsp iodized coarse salt
• 1/2 tsp garlic powder, add more if you want
• a teaspoon of liquid seasoning

Procedure:

In a wok, over medium-high fire, heat moderately. Put 1/3 of oil. Break the eggs over the pan. Add a good pinch of fine salt. Stir the eggs. Cook until half-done only. Put on top of the mashed rice.

Put the rest of the cooking oil in the pan. Fry for 20 seconds the hotdogs. Dump all the rest of the ingredients in the pan. Mix until well-blended. Cover. Stirring often. Cook until rice is fluffy.

Serve hot.

Jollibee Breakfast Meals

Because of the bad weather, I got up late this morning, around 10 am. Not for the reason that lying in bed is good right now. But for the fact that I can't sleep straight. The strong winds been blowing so hard, making our Mango tree sway over our roof, making a screeching sound!

The husband asked if we could have Jollibee breakfast meals delivered. I said, yes without any hesitation. I did not feel like slaving myself in the kitchen and for the fact, that my tummy is growling, meaning I'm hungry. It's way past my breakfast time which is around 7 am after my insulin shot.


Breakfast meals in Jollibee is one of my family's favorite, The husband loves the Longganisa Meal, that's way before when he was still my boyfriend up until now. The Lil'One learned to love their pancakes. While, I love their tapa and longganisa too! Even our dear Luigi loves the garlic fried rice. I even left him some of my tapa to enjoy with garlic fried rice.

"Milky Noodle Soup"

Ingredients:

• 2-3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 2 medium red onion, halved & sliced thinly
• 100 grams lean ground pork
• 1/3 tsp cracked peppercorns
• 1-1/2 to 2 tbsps fish sauce
• 200 grams spaghetti noodles, cut at 2" length
• 1/2 cup evaporated milk (add more if you want)
• 2 tbsps carrot, finely minced
• 100 grams cabbage, shredded

for the broth:

• 4 pcs chicken leg quarters
• 6-1/2 cups water
• 1 tsp whole peppercorns
• 1 medium red onion, quartered
• 1 whole head garlic, skin on & pierced lightly
• 2 pcs chicken cubes
• 1 tsp iodized coarse salt

Procedure:

Put all the ingredients for the broth in a large casserole. Cover. Place over high-fire and bring to boil. Then, decrease fire to low and simmer for 40-45 minutes. Carefully remove the chicken leg quarters. Put in a colander. Set aside. Use the chicken for a different recipe. I used mine with the family's favorite fried chicken recipe, "Pritong Manok Ni Lola"

In a heavy-bottom casserole, place in a medium-high fire. Add the oil. Put garlic. Saute until golden brown. Follow with onion, cook until limp. Add the ground pork, cracked pepper corns and fish sauce. Saute until aromatic.

Pour in the strained broth. Cover. Bring to boil. Add the spaghetti noodles. Lid on. Cook for 8-10 minutes. Put the milk and vegetables. Cover. Bring to boil. Uncover and remove from fire immediately to avoid overcooking the veggies.

Serve immediately while hot.

"Pork Afritada With Eggs"

Ingredients:

• 1/2 kilo pork belly or pork shoulder, cut into 1-1/2" cubes
• 1/2 - 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 2 large red onion, finely minced
• 2 tbsps cheddar cheese, minced
• 1 pouch (215 grams) tomato sauce
• 1 cup water
• 6 pcs (150 grams) baby potatoes, peeled
• 1 medium bell pepper, seeded & cut into thick strips
• 2 pcs jumbo hotdog, each diagonally cut into 6
• 1 tsp white sugar
• 3 pcs hard-boiled eggs, shelled

Procedure:

In a bowl, combine the first-three ingredients. Stand aside while preparing the other ingredients.

Over medium-high fire, place a wok. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Put the marinated pork. Stir-fry until pork changes color.

Add the cheese, tomato sauce and water. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 25 minutes.

Increase fire to medium-high, put baby potatoes and bell pepper. Mix. Lid back on. Bring to boil. reduce fire to low and simmer for 10 minutes.

Add the hotdog, sugar and hard-boiled eggs. Mix. Increase fire to medium and cook for another 3-5 minutes.

Serve with rice.

Weekend Snapshot - Chuy, The Fishball Man

Weekend Snapshot

Fishball is one of the many streetfoods that Filipinos enjoy so much. We had this for our merienda yesterday. Chuy is our neighbor who sells fishballs, squid balls, chicken balls and kekiam. He's been selling it for almost 30 years now! No kidding! I was still in grade school when I first saw him walking our street with his wooden cart, yelling happily the word "Chuuuuuy!", that's his name. Also, the cue that his around selling the infamous fishball.

"Minadaling Sinampalukang Manok" (Quick & Modified Chicken In Tamarind Soup)

Native chicken is still best for this recipe but living in the city, it is quite difficult to find one. I just settle for the dressed chicken bought in wet supermarkets. For the tamarind fruits, as an alternative, I use the very convenient, economic and always in season tamarind powder. The classic "Sinampalukang Manok" only use tamarind young tops. I cannot find any, therefore, I substitute the low-land vegetables abundantly available in the market.

Good for 5 servings.

Ingredients:

• 2-1/2 tbsps cooking oil
• a chunk (30 grams) of ginger root, sliced
• 5 cloves of finely pounded garlic
• 2 medium (75 grams) red onion, halved & sliced
• 3 pcs (115 grams) red ripe tomatoes, halved & sliced
• 3 pcs (750 grams) chicken quarters, cut into small serving pcs.
• 1/4 tsp ground black pepper
• 3 tbsps fish sauce
• 5 cups rice wash
• 2/3- 1 small pouch of tamarind powder with taro (if you want your soup to be more sour in taste put all the contents of the pouch)
• 2 small pcs (200 grams) taro, each cut into three or large chunks
• 2 pcs (175 grams) radish, sliced at 3/4"thick
• 6 pcs okra, remove both ends
• 1 large eggplant, thinly sliced
• 2-3 pcs finger chilis
• a bunch of swamp cabbage (tender stalks and leaves only)

Procedure:

In a wok, put oil. Heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Cook until limp. Put chicken, black pepper and fish sauce. Mix. Cook until aromatic, about 6-8 minutes.

Add rice wash, tamarind powder with taro and taro. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.

Increase fire to medium-high, add radish and okra. Cook until half-done. Follow with eggplant and chilis. Cook for another minute. Add the kangkong. Cover. Put off fire. Let it sit for 2 minutes until kangkong is done.

Serve hot and with steamed rice, also, with fish sauce, for your dip.

Steamed Chicken Quarters With Chorizo-Tausi Sauce

Ingredients:

• 2 pcs (650 grams) chicken (leg & thigh part)
• 1/2 tsp iodized coarse salt
• 1/2 tsp ground white pepper
• 15 grams ginger, sliced
• 2 cloves garlic, sliced
• 1 tbsp soy sauce
• 1/2 tbsp liquid seasoning, garlic flavor
• 1 tbsp flour
• 1 tsp brown sugar
• 1/2 tbsp corn oil
• 1 pc Chinese chorizo, sliced
• 1/2 tbsp salted black beans (tausi), drained
• 4 stalks spring onion, minced

Procedure:

Clean the chicken. Pat dry. Cut each chicken quarter into four but not all the way through to retain the shape.

In a stainless shallow plate, put the chicken and the next-six ingredients. Steam for an hour over medium-high fire on a tight lid.

Place the chicken in a serving platter, remove the ginger and garlic. Strain the sauce into a bowl. Add in the flour and brown sugar. Mix until blended.

In a pan, put oil, heat lightly over medium fire. Saute chorizo and tausi for 10-12 seconds. Put in the sauce, cook until it thickens.

Pour the thickened sauce over the steamed chicken. Sprinkle with spring onion.

Serve with steamed rice.

Banana-que

that's my kiddo holding a stick of banana-que

A very well-known snack in the Philippines. A street food, made of ripe plantain bananas (saging na saba) rolled in brown sugar, deep fried in hot oil, then skewered in sticks.... yummy for a cheap price of 8 Philippine pesos per stick.

"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"Biniboy" (Pork, Tomato & Tausi Casserole)

Ingredients:

• 600 grams pork shoulder (kasim), cut into 2-3" in cubes
• 3/4 tsp ground black pepper
• 2 tbsps + 1 tbsp soy sauce
• 3-4 tbsps cooking oil
• 2 medium (250 grams) potato
• 4 cloves garlic
• 20 grams ginger
• 2 medium (75 grams) red onion
• 3 large (150 grams) red ripe plump tomatoes
• 2 tbsps drained salted black beans
• 1 pc (40-50 grams) red bell pepper
• 1-3/4 cup water

Procedure:

In a bowl, put pork, 2 tbsps of soy sauce and 2/3 of ground black pepper. Mix. Set aside.

Heat wok over medium fire.

Quarter the potatoes into wedges. Add half of the oil to the wok, heat moderately. Fry lightly the potatoes until edges turn light brown. Put the fried potatoes in a bowl, retain the oil in the pan. Set aside.

Meanwhile, peel and pound the garlic finely. Julienne the ginger, skin on. Cut onion and tomatoes into two, then, slice very thinly. Seed and cut into strips the bell pepper.

Back to the pan, put the rest of the oil. Add garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until very limp. Put the marinated pork. Mix. Cover. Cook for 5 minutes.

Add the drained salted black beans and red bell pepper. Saute for another minute. Pour water. Sprinkle the rest of the ground black pepper and a tablespoon of soy sauce. Mix well. Lid on. Bring to boil. Then, decrease fire to low, simmer gently for 35 minutes.

Place the fried potatoes. Continue cooking for another 10-12 minutes or until potatoes are tender.

Serve with rice.

"Squash and Pork Saute"

Ingredients:

• 1 slab (200-250 grams) pork belly, cubed
• 1/4 tsp + 1 tsp iodized rock salt
• 1/3 cup water
• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
  
• 2 medium (75 grams) red onion, minced
  
• 1 kilo squash, cut into 1"x1/2"x1/4" cubes
• 1-1/4 cup rice wash or water
• 1 pc pork cube
• 3/4 tsp ground black pepper

Procedure:

In a wok or pan, put pork, 1/4 tsp salt and water. Bring over medium-high fire. Let it boil until liquid dries up. Stirring often. Put half of cooking oil. Stir-fry pork until light brown. Move pork to one side of pan. Add the rest of cooking oil. Put garlic. Saute until golden brown. Follow with onion. Saute until limp.

Add squash. Stir-fry for 2 minutes. Put rice wash, 1 tsp salt, pork cube and ground black pepper. Mix. Cover. Cook until squash is done. Stirring from time to time.

Best serve with fried fish and rice.

"Sinigang Na Sugpo Sa Kalamansi" (Prawns In Philippine Lemon Broth)

Ingredients:

• 6 cups rice wash or water
• 1 large (50 grams) red onion, quartered
• 2 medium (75 grams) ripe red tomatoes, quartered
• 6 pcs string beans (sitaw), cut at 2" length
• 1 medium radish (labanos), sliced diagonally at 1/4" thick
• 1/2 kilo prawns
• 15 pcs (200-250 grams) Philippine lemon (kalamansi)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt
• half-bunch (150 grams) swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.

Increase fire to medium. Mash the tomatoes. Add the string beans and radish. Cover again. Cook for 3 minutes. Put the prawns, chilis and salt. Squeeze the Philippine lemon over the soup, straining the seeds. Mix. Lid on. Cook until prawns turn orange.

Put the swamp cabbage. Cook until done.

Serve hot.

Photo Hunters - Theme: "Delicious"

photo hunt

These photos are my entry for the photo hunt this week, with the theme, "delicious". For the first photo, you can see the banana blossom or banana heart beautifully hanging from the banana plant in our backyard. I harvested it and cook it in thick coconut milk, that's the second photo, which by the way, is one of my family's favorite, it's creamy and yummy! Here's the recipe. Hope you enjoy it as much as we do! c",)

"Pork Chops & Potatoes With Salted Black Beans"

Ingredients:

• 8 small pcs (750 grams) pork chops
• 3/4 tsp ground black pepper
• 4 tbsps soy sauce
• 1 tbsp + 2 tbsps + 2 tbsps sunflower oil or any cooking oil you have
• 3 small (200 grams) potatoes
• 10 grams ginger
• 6 cloves garlic
• 2 large (100 grams) red onion
• 4 medium (150 grams) red over ripe tomatoes
• 1 can salted black beans (tausi), washed & drained
• 1 pc (30 grams) red bell pepper
• 2 cups water

Procedure:

In a bowl, combine the pork chops, black pepper and half of the soy sauce. Mix. Set aside.

Bruise the garlic, then, chop with skin on. Slice the ginger into julienne. Finely mince the tomatoes and onion. Coarsely chop the salted black beans. Remove the seeds and slice the red bell pepper into strips.

Place a wok in a medium-high fire. Meanwhile, skin the potatoes. Cut into four wedges each potato. Put a tablespoon of oil in the wok. Heat moderately. Add the potatoes. Stir-fry for 3 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Add 2 tbsps of oil to the wok. Lightly pan-fry pork chops on both sides, about 10-15 seconds on each side. Set aside. Reserve the marinade.

Back to the wok, add the rest of oil. Put garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until limp. Add the salted black beans and red bell pepper. Stir-fry for 2 minutes.

Pour water, the rest of soy sauce and marinade. Put back the fried pork chops along with its drippings. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 20 minutes.

Put the fried potatoes. Mix. Cover back on. Cook for another 10 minutes.

Serve with warm cooked rice.

"Quickie Mussel Soup"

Ingredients:

• 1 kilo mussels (tahong)
• 1 bottle (12 oz) clear soda
• 1-1/2 cup rice wash or water
• 1 tsp whole peppercorns
• 4 cloves garlic, whole & skin on
• 1 large red onion, quartered
• a large chunk (50 grams) ginger, sliced thickly
• 1 pc finger chili (optional)

Procedure:

Clean the mussel. Remove the beards.

In a large wok, place all the ingredients. Tightly cover. Place over medium-high fire. Bring to boil. Keep it boiling for a minute or two. Serve immediately.

"Pork Bulalo Sinigang"

Ingredients:

• 2 pcs (1.5 kilo) pork bulalo, cut up
• 8 cups rice wash
• 2 medium red onion, quartered
• 3 large (150 grams) red plump tomatoes
• 1 tbsp iodized coarse salt
  
• 200 grams taro (gabing tagalog), skinned
• 1 big pack tamarind powder
• 8 pcs of string beans (sitaw), cut at 2" length
• 8 pcs medium okra, remove both ends
• 1 big eggplant, sliced diagonally at 1/4" thick
• 3 pcs finger chilis
• a bunch of swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a large pot, put the first-two ingredients. Cover. Place over high heat. Bring to boil (remove scum as it arises). Add the next-three ingredients. Cover again. Bring to boil. Then, reduce heat to low. Simmer for 45 minutes.

Put the taro. Cover back on. Cook for another 20 minutes.

Increase heat to medium-high, put the tamarind powder, string beans and okra. Cook for 5 minutes. Follow with eggplant and chilis. Cook for 3 minutes. Lastly, put the swamp cabbage. Cook until done.

Serve hot.