Ginataang Isda Recipe

Prep time: 5 min | Cook time: 15 min | Total time: 20 min

Ingredients:

250g oTuna or Mackerel

1 medium Eggplant

1 medium Onion (chopped)

2 cloves Garlic

1/2 tsp Salt

1 tsp Black Pepper

1/2 cup Vinegar

200ml Coconut Milk

3/4 cup Water

Procedure:

1. Heat a pan or wok in medium fire.

2. Pour some cooking oil.
3. Saute the garlic and onion.
4. Add the fish and black pepper.
5. Put the salt.
6. Pour the vinegar and avoid stirring for 2-3 minutes.
7. Add some water and simmer for 1 minute.
8. Add the eggplant and cook for 5-7 minutes.
9. Put the coconut milk and cook for another 2-3 minutes.
10. Serve.

RECIPE FOR PORK CHIILLIS in COCONUT MILK

aka my version of Bicol Express
serves 4
Ingredients
500g pork belly or pork shoulder, diced or cubed
1 large onion, minced
2-3 cloves garlic, minced
250 g green finger chillis, cut thinly (diagonal/julienned)
5-6 red hot chilli peppers ( siling labuyo), sliced
2 cups fresh coconut milk (or 1 can diluted with enough water to make 2 cups)
salt and pepper (yes I still use ground pepper in this dish)
fish sauce to taste
1 cup pure coconut milk ( kakang gata)
olive oil for saut-ing
Heres how:
In a saucepan or deep pan, heat about a teaspoon of oil and saute garlic, onion, and pork,
season lightly with sea salt and ground black pepperl cook until the pork is browned. Add
2 cups of fresh coconut milk and let it come to a boil; add the sliced chillies, stir, season
with fish sauce to taste (start with half a tablespoon, then adjust towards the end).
Bring to a boil again and lower the heat to medium and let it simmer until most of the
liquid has evaporated, add the pure coconut milk and let it simmer until most liquid has
dried up and you see oil starting to come out (thats what makes this so yummy). Turn off
heat and serve this hot over steamed rice.
Enjoy!

Beef Curry Filipino Style

This beef curry recipe is a mild version of the famous beef curry and has
vegetables like potatoes and carrots. There are many version of beef curry and
some dont use vegetables, just pure beef. And with regards to creaming the
stew, some beef curry versions use cows milk instead of coconut milk because
there are people who cant tolerate coconut milk. But compared to milk, coconut
milk makes the curry dish more flavorful, creamy, rich and tasty.
Ingredients:
1 kilo beef briskets, cut into 3/4 inch cubes
2 medium size potatoes, quartered
2 medium size carrots, slice into slabs (slanted cut)
2 bell peppers (red & green), diced
1 cup coconut milk (or evaporated milk)
3 Tbsp. curry powder
1/2 cup hot water
1 red onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 Tbsp. patis
2 pcs siling labuyo or red chili peppers, chopped
3 Tbsp. cooking oil
salt and pepper to taste

How to cook Beef Curry:

In a medium size wok, heat cooking oil and fry potatoes and carrots
until color turns light brown. Drain and set aside.
In the same wok, saute garlic until fragrant. Add onion and saute
until soft.
Add in beef briskets and stir fry until the color turns to brown.
Dissolve curry powder and hot water.
Pour fish sauce, curry powder and 1 1/2 cup water then simmer meat
for 40 minutes or until meat is tender. Add more water if necessary.

Add in fried potatoes, carrots and bell peppers and simmer for a
minute.
Pour in coconut milk, salt and ground pepper then simmer for
another 4 to 6 minutes or until the liquid is slightly thick. Keep
stirring to prevent sticking on the bottom of the wok.
Turn off heat and serve hot.

Calamares Recipe

Print

Prep time
10 mins

Cook time
3 mins

Total time
13 mins

Author: Vanjo Merano

Serves: 3

Ingredients

lb medium to large sized squid, cleaned and sliced into rings

cup all-purpose flour

1 piece raw egg, beaten

cup breadcrumbs

1 teaspoon salt

teaspoon ground black pepper

2 cups cooking oil

Instructions
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!

Nutrition Information
Serving size: 3

Beef Broccoli
YOUR SHOPPING LIST:

Beef Sirloin

Broccoli

Oyster Sauce

Star Anise

Cornstarch

Beef Broth

IN THE PANTRY:

Soy Sauce

Garlic

Onion

Brown Sugar

Ground Black Pepper

INGREDIENTS

1 kg. Beef Sirloin, cut in thin strips

3 cups Water or beef broth

1 bunch Broccoli florets and soft stem, cut in bite size pieces

3 tablespoons Soy Sauce

3 tablespoons Oyster Sauce

3 Star Anise

3 cloves Garlic, minced

1 medium Onion, cubed

2 tablespoons Brown Sugar

1/2 teaspoon Ground Black Pepper

2 tablespoons Cooking oil, for sauteing

1 tablespoon Cornstarch, dissolved in 1 tablespoon water

1 Boil the beef, soy sauce and water in the pan until beef is tender, transfer everything in a bowl
and set aside.

2 Blanch the broccoli : in a rapid boiling water, carefully drop the broccoli and cook for 2

minutes until slightly tender, then strain and soak in ice cold water for a minute. Strain and set
aside.

3 Saute the garlic and onion, add the beef, star anise and oyster sauce and cook for a few
minutes or until the beef has absorbed the seasonings.

4 Add the beef broth (from boiling with soy sauce) and the brown sugar.
5 Put in the cornstarch dissolved in water and season with pepper.
6 Next goes the blanched broccoli, mix together and bring back to a boil to come together. Cook
for no more than a minute.

7 Remove immediately from heat (to keep the bright green color of the broccoli) and serve on a
platter.

8 Perfect if served hot with rice.