Shrimp and Chicken Fried Brown Rice

Brown rice is rarely use for fried rice. However, since this is the only rice available at home, whenever there's leftover, it will end up like this. It could be as simple as garlic fried rice or as fancy as this.

 Ingredients:
6-8 cups Leftover Brown Rice
1/2 lb. Skinless/Boneless Chicken Thigh (sliced into small pieces)
1/4 lb. Shrimps (washed, shell removed)
1 pkg. Carrots and Peas Mix Vegetables (thawed and washed)
4 pcs. Eggs (Beaten and fried)
1 medium Onion (peeled and chopped)
5-7 cloves Garlic (peeled and minced)
4 tbsp. Sesame Oil
Salt and Pepper to taste

Let's Cook!

1.  In a medium pan, heat 2 tablespoons of sesame oil and saute half of the garlic, followed by onion. Saute until fragrant.
2. Add in chicken, stir then add salt and pepper. Cook until the water from the chicken is all gone.
3. When the chicken is done, add shrimps. Stir and cook for 2-3 minutes.
4. Add mixed vegetables, stirring continuously for about 3 minutes. 
5. Remove from heat and set aside.
6. Heat a larger pan and put the remaining 2 tablespoons of oil then add the remaining garlic.
7. Put in brown rice, churning once in a while to evenly cook it.
8. When almost done, add in the cooked chicken, shrimps and vegetable mixture and fried eggs.
9. Adjust seasoning. Mix thoroughly to make sure that the fried rice, chicken, shrimps and vegetable mixture are fully incorporated.
10. Dish out and serve with your favorite dish or serve as it is.

Tofu Poke with Avocado

Tofu Poke with Avocado

Tofu Poke is a very healthy variation of the famous Poke dish in Hawaiian cuisine.  This Pū-pū is very famous to all vegetarians and non-vegitarians. This spicy and creamy appetizer can be a good substitute for Spicy Ahi Poke if you don't eat raw fish and not a fan of mayonnaise. Also, with the addition of avocado, it is healthier.
The word Pū-pū, by the way, is a Hawaiian word that refer to an appetizer, canapés or hors d'oeuvre. It is also means small bites of fish, meat and fruits. 

Ingredients

Ingredients:

4 blocks Extra Firm Tofu (washed and cubed into serving pieces)
1 medium size Avocado (peeled, seed removed and cubed into serving pieces)
1 medium size Red Onion (peeled and thinly sliced)
1/4 cup Green Onion (chopped)

1 tsp. Hawaiian Salt or to taste
1/2 tsp. Red Pepper Flakes
1 tsp. Black Sesame Seeds
2 tbsp. Sesame Oil
1 tsp. Sriracha Chili Sauce

Procedure:

Combined Ingredients

1. In a bowl, combine all the ingredients.
2. Mix thoroughly, but carefully avoid breaking the tofu and avocado into smaller pieces.
3. Chill before serving and enjoy!

 

Pesang Dalag

Stewed Mudfish

Pesang Dalag / Stewed Mudfish

I was surprised to find out that my husband never had this fish before, and it's been ages since the last time I ate this fish. I couldn't even remember when. And yes! For sure it's my son's first try also.
Pesang dalag, or stewed mudfish, is a popular dish in the Tagalog region.  Fresh water fish is usually used in this dish. If "dalag" or mudfish is not available, it can be substituted with milkfish or tilapia.
I was just lucky enough when we went to one of the Filipino markets to see good size dalag, so I did not hesitate to purchase one. This fish is not easy to clean. I thought I could have the vendor do the tedious cleaning task, but unfortunately, they do not have this service.  I had no choice but to clean it myself. Without proper tools to remove the scales, you are in trouble, because it is hard to remove. Also, the gills have those small teeth that are rather sharp, so I had to be really careful removing them. I made sure to work off all those slimy fluids from the mudfish to remove the fishy odor and taste. That fishy taste can also be ridden of with the use of ginger, which is one of the main ingredients in this dish.
In this recipe, I fried then stewed the fish. Also, frying the fish first gives a firmer texture and will avoid flaking while stewing. The vegetables that I used in this recipe are the same as from the Nilaga dish, with the exception of ginger.

Ingredients for Pesang Dalag

 Ingredients:

1 large Dalag / Mudfish (scaled, gutted and sliced to desired size and seasoned with salt and pepper)
1 large Ginger - (peeled, julienned and pounded)
1 medium Onion (peeled and sliced)
5 cloves Garlic (minched)
2 large Potatoes (peeled and cubed into serving pieces)
1 bunch Bok Choy (washed and remove ends)
1/2 head Cabbage (washed and quartered)

5 pcs. Cooking Banana / Saba (peeled and sliced about 1-2in thick)
3 pcs. Fresh Corn (cut in half)
4 cups Rice Washing or Water
2 tbsp. Fish Sauce (Patis) or to taste
1/2 tsp. whole peppercorn
Oil for frying and sauteing 


Let's Cook!

1. In a frying pan or skillet, heat up the oil just enough to fry the fish, and fry the fish in medium heat. Turn both sides until it is light brown. Remove from pan and set aside.
   
2.  Wash the same pan or skillet, then heat up the oil and fry the potatoes and bananas until light brown. Remove from pan and set aside..
3. In a large casserole, in medium heat, add 2 tablespoons of oil, saute garlic, onion and ginger. Cook until fragrant.
4. Add fish sauce and whole peppercorn and stir.
5. Pour rice wash, or water and corn, and let it boil until corn is cooked.
6. Add fish, fried potatoes and banana, simmer for 6-8 minutes in low heat.
7. Adjust seasoning.
   
8. Add cabbage and simmer for 2 minutes, then add bok choy.
9. Cover the casserole and turn off heat.
10. Dish out and enjoy!

Rellenong Alimasag

Stuffed Blue Crabs 
First time cooking this dish, and I don't think I will make this again. Just removing the crab meat from its shell is a tedious task, especially if you cannot get enough meat from the crab. It would be much easier if I had an extra set of hands. It is rewarding though once it's done, because the boys love it! 
Rellenong Alimasag, also known as Stuffed Blue Crabs, is either baked or fried and can be serve as an appetizer or main dish with steamed rice. This is made by boiling the crabs and removing the meat from the shell and legs. Just the crab meat alone is not enough to use for stuffing.  Therefore, a crab meat extender is necessary. In this recipe, i used potato as an extender, and with the addition of carrots and some of the other ingredients, the fillings are surely enough.
 

Rellenong Alimango or Stuffed Bluc Crabs - with step-by-step procedure.

Ingredients:

3 large - Alimasag / Blue Crab (washed well, steamed and meat extracted)
1 large - Potato (diced into small pieces)
1-2 medium - Carrots (diced into small pieces)
1 medium - Onion (minced)
2 cloves - Fresh Garlic (minced)
1/2 cup - Bread Crumbs
2 large - Egg
1/2 medium - Red Pepper (chopped)
3-4 tbsp. Fresh Parsley (Chopped)
1 tsp. - Garlic Powder
1 tsp. - Ground Black Pepper
1 tsp. - Salt or to taste
2 tbsp. - Butter for sauteing
1 cup  - Canola Oil for frying

Let's Cook!

1.  In a pan over medium heat, put 2 tbsp. of butter and heat until it begins to foam.
2. Saute garlic and onion, then add diced potatoes and cook 4 minutes.
3. Add carrots and cook for another 2 minutes.
4. Turn off heat and place the mixture in a large bowl.
5. Once the temperature cools down a bit, add chopped red bell pepper and chopped parsley. Mix well.
6. Combine the mixtures with bread crumbs and eggs. Mix thoroughly.
7. Stuff the shell with the mixture.
8. Heat a frying pan and add in cooking oil for frying.
9. When the cooking oil is hot enough, fry the stuffed crab shells. With the stuffing facing up. Slowly ladle the hot oil and pour it on to the stuffing to cook gradually.
10.  Turn over the crab shell and fry the side with stuffing over medium heat for 6 minutes.
11. Remove from pan and dish out.

 

Sauteed Okra with Imitation Crab Meat

In cooking, you need to be creative and adventurous in your kitchen. You must learn how to use whatever ingredients are available in the refrigerator, freezer and pantry or cupboard. This way, you're not only saving a trip to go to the grocery, you are also saving time and money for not wasting any food.

In my refrigerator, I found a package of okra, and in the freezer was a package of imitation crab meat from the seafood mix that I used when I cooked Palabok. I removed it from the seafood mix, because I don't want it in the Palabok. From the freezer, there also was a package of shrimp shells. Whenever I had to remove the shrimp shells, instead of discarding them I always saved them and placed them in the freezer for future use like shrimp broth. To make the broth, simply put the shells in a small pot and add 1-2 cups of water, then bring it to a boil. After boiling, strain. Now you have a shrimp broth. This simple dish also includes butter, garlic, onion, ground pepper and fish sauce.

Sauteed Okra with Imitation Crab Meat

Ingredients:

1-2 lb. Okra (washed, cleaned and cut in half diagonally)
1 cup - Imitation Crab Meat (cubed)
5 cloves - Garlic (minced)
1 medium - Onion (sliced thinly)
1 tsp. - Ground Black Pepper 
2 tbsp - Fish Sauce or to taste
2 tbsp. - Butter (for sauteing)
1 cup - Shrimp Broth

Let's Cook!

1. In a medium pan, heat butter until it is foaming.
2. Saute garlic and onion.
3. Add imitation crab meat, stir and cook for 3 minutes. 
4. Add okra followed by shrimp broth and simmer for 5 minutes.
5. Season with fish sauce and black ground pepper to taste.
6. Simmer for another 3 minutes or until okra is done.
7. Dish out with steamed rice and enjoy!

 

Chicken Wings Lollipop

Chicken Wings Lollipops

Chicken wings are great finger foods savored by almost everyone. However, the boney part of the wing is a tad of a hassle to eat. This can be more enjoyable to eat by making it into a fun lollipop like chicken wings.  They are very easy to grab with your fingers and to nibble. This is done by frenching down the bone of a chicken wing. Frenching is accomplished with the use of a sharp paring knife by cutting the skin all around,  then scraping down the meat from the bone, and pushing the meat down to the other end.
I used both wingettes, or the flat wing tip, and drumettes in this recipe. I removed the smaller bone of the wingette to make it all look uniform.

Fresh Chicken Wings - Wingettes and Drumettes

Ingredients:

2 lbs. Fresh Chicken Wings - Wingette and Drumette (washed frenched)
1 cup - All Purpose Flour
1/2 cup - Corn Starch
1 pc. - egg (Egg wash)
1 tbsp. - Garlic Powder
1/2 tsp. -  Onion Power
1/2 tsp. - Black Ground Pepper
1/2 tsp. - Salt or to taste
2 cups - Canola Oil for frying

Frenched Chicken Wings

Let's Cook!

1.  Combine all the dry ingredients and mix thoroughly.
2.  In a separate bowl, beat egg to make egg wash.
3. Individually dredge the frenched wings in the flour and cornstarch mixture, then dip it in the egg wash.
4. Dredge again for a second time in the flour and cornstarch mixture. 
   
5. Make sure every single wing is evenly coated. Place on a large plate and let it set for a couple of minutes.
6. Heat up a deep frying pan and add cooking oil.
7. When the cooking oil is hot enough, put the wings in individually and gradually.
8. Fry until golden brown.
9. Remove from frying pan. Put in a colander to drain the oil and transfer to a platter with a paper towel liner to absorb the remaining oil.
10. Serve with your favorite dipping sauce and enjoy!

Traditional Oxtail And Tripe Kare-Kare

Oxtail and Tripe Stew

Kare-kare is another traditional Filipino dish and one of my personal favorites.  This is made by slowly cooking the meat until it is tender; with the use of  peanut butter and toasted ground rice helps thicken the sauce and makes it more mouth-watering. In order to completely enjoy this dish, shrimp paste is added when served and this makes it different from other stew. Beef, pork hock, ox tail, tripe, goat also prawns can be used. In addition to peanut butter and toasted rice, this dish also includes string beans, eggplants, petchay or bok choy, banana blossom and squash.

Oxtail and Tripe Kare-kare

Ingredients:

2 lbs. - Oxtail (cut into 2 in. piece)
2 lbs. - Tripe (slice into 3in. peace)
1 pc. - Banana Blossom (sliced, washed and blanched)
1 bunch - String Beans (washed, cut into 3in long and blanched) 
1-2 pc. - Chinese Eggplant (washed, sliced diagonally and blanched)
1 bundle - Bok Choy (washed and blanched)
 2 cups - Squash (washed, pared and sliced to serving pieces)
1 cup - Peanut Butter
1/2  cup - Toasted Rice (ground)
1/2 cup - Annatto Seads (soaked in water) or Annatto powder
5 cups - water
5 cloves - Garlic (minched)
1 large - Onion (sliced)
Salt and Pepper to taste
*Sauteed Shrimp Paste for condiment

Toasted Rice - Heat up a separate pot or pan and add rice stirring constantly to prevent form burning. Toast until golden brown and grind with food processor. Set aside.

Let's Cook!

1.  In a large pot, put oxtail, tripe, sliced onions, salt and water. Bring it to a boil.
2. Reduce heat, and simmer for 2 to 3 hours or until oxtail and tripe are tender. (about 30-40 minutes if you are using pressure cooker)
3. Once the meats are tender, add peanut butter, annatto water and ground toasted rice. Simmer for 5-8 minutes. 
4. Blanch string beans, banana blossom, bok choy and eggplant. Set aside.
5. On a separate pot, saute garlic, onion and squash.

Sliced Vegetables, Toasted Rice and Annatto Seeds

   6. Transfer the sauteed garlic, onion and squash to the large pot  where oxtail and tripe are. Simmer for 5 minutes or until squash is cook. 

  7.When done, put the Kare-kare in a bowl and arrange all the blanched vegetables on top. Serve with shrimp paste and hot rice.

Salmon Steak Sinigang

Salmon Steak In Sour Soup
Filipinos love sour dishes especially soup. Salmon Steak Sinigang is another sour base soup dish. If salmon is not available, milkfish, tilapia, catfish, mudfish or any fish that you prepare can be used. The possibilities are almost endless when it comes to siningang. 
In this recipe, I used tamarind based soup mix that can be bought in any Asian store that sells products from the Philippines. Kamias, or bilimbi, is one of the popular souring agents for this dish. In-season calamansi, guava or green mango can also be used. Ginger is a must for this dish to remove the fishy smell and for flavor. I also used daikon, or white radish, dasheen, or taro, kangkong (water spinach), eggplants, finger peppers and fish sauce or patis for seasoning.

Salmon Steak Siningang

Ingredients:

3 pcs. Salmon Steak (washed)

1 pkg. Sinigang sa Sampalok Mix (yields 1 liter tamarind based soup)

1 lb. Dasheen/Taro Roots (pared, washed and cut if necessary)

1 large - Daikon (pared, washed and sliced diagonally about 1/3 in thick)

2 pcs. Eggplants (washed and cut)

1 bundle _ Kangkong (water spinach) or Sweep Potato leaves if available (washed and cut into 3in length)

1 liter - Water

6 pcs. Finger Peppers (washed)

1 large - Tomato (washed and cubed)

1 medium - Onion (pared, washed and cubed)

1 thumb size - Ginger (pared, washed and pounded)

 2 tbsps. - Fish Sauce/Patis (or to taste)

Let's Cook!

1.  In a large pot, combine water, tomato, onion and ginger. Bring to boil, then lower the heat and simmer.
2. While simmering, add dasheen/taro roots and simmer for 5 minutes.
3. Put in eggplants, daikon and tamarind mix.
4. Add salmon and simmer for another 5 minutes or until fish is done.
5. Season with fish sauce. Adjust seasoning if necessary.
6. Before turning off heat, add kangkong or sweet potato leaves and finger peppers, simmer for a couple of minutes. Make sure to add these vegetables last to avoid over cooking.
7. Serve with rice and enjoy!

  

Ginisang Labanos

Sauteed Daikon

Ginisang Labanos / Sauteed Daikon

Sauteed white radish, or daikon, is a quick and easy-to-prepare Filipino vegetable dish perfect with steamed rice. 
I remember growing up, my Nanay used to cook this dish and it was my least favorite dish of all. I do not like its mild bitterness and lack of flavor. Eventually, our taste buds changes over the years as we grow older. Now, I can eat any dish with this vegetable and even pickled one.
In this recipe, I used pork and shrimps to enhance its flavor. Sometimes, I also put fried tofu as substitute to pork, for a much healthier dish. Like my Nanay, I opted to add vinegar to give a little bite of tartness and generous dash of ground black pepper to make it more savory.

Ingredients for Ginisang Labanos 

Ingredients:

2 large - Labanos or White Radish/Daikon (pared, washed and sliced into thick strips)
1 cup - Pork (sliced thinly)
1 cup - Shrimps (shelled and set aside shell for broth)
2 medium size - Tomatoes (washed and cubed)
1 medium size - Onion (sliced)
6 cloves - Garlic (minched) 
2 tbsp. - Fish Sauce (Patis) or to taste
2 tbsp. - Vinegar (Optional)
1 tsp. - Ground Black Pepper or to taste
1/2 cup - Water 
1 cup -  Shrimp Broth (boil shrimps shell and strain)
1 tbsp. - Canola Cooking Oil (Optional - fat from pork can be use for sauteing)

Let's Cook!

1. In a large pan, combine water and pork. Bring  to a boil.
2. When water has fully evaporated, lower the heat, cover the pan and let pork fry in its own fat until golden brown. Stir occasionally. 
3. Set the browned pork at the side of the pan and saute garlic, followed by onion and tomatoes. Cook for 3 minutes.
4. Combine pork and the sauteed garlic, onion and tomatoes. Stir, then add shrimp broth. Simmer for 5 minutes.
   
5. Put in daikon, cover and cook for 3 minutes.
6. Add-in shrimps, ground black pepper, fish sauce and the optional vinegar.
7. Stir and cook for another 5 minutes or until the shrimps are cooked.
8. Remove from heat and place in a bowl.
9. Dish up with steamed rice. Enjoy!

Beef Spareribs Nilaga

Beef Spareribs Stew In Clear Broth

Nilaga, or stew, is a very popular Filipino comfort food. It is best served hot with newly cooked rice and any fried dish on the side. It can also be eaten alone; with the vegetables in it is already a complete meal.

In this recipe, I used beef spareribs. Beef shank, beef bones with marrow, or bulalo, is widely used for this dish. Pork, pork hock and pork belly are also commonly used. Chicken and fish are rarely used for this dish. Nilaga is one of the easiest dishes to cook out there, but the only con is the length of time simmering the beef to make it tender and fall off the bone. If a pressure cooker is available, it is best to use it to save time. This dish can be compared to Pochero; same vegetables are used minus the tomato sauce. I like to put sweet potatoes when ever I cook nilaga instead of potatoes. Cooking banana or saging na saba can also be added.

Beef Spareribs Nilaga

Ingredients

Ingredients:
4 lbs. - Beef Spareribs (washed)
5-6 cups - Water
1 head - Napa Cabbage or a large bunch or Bok Choy or Petchay (washed)
4 pcs. - Carrots (pared and sliced diagonally)
2 large - Sweet Potatoes (pared and sliced diagonally)
1 large - Onion (sliced)
1 tbs. - Whole Peppercorn
1 tsp. Salt
2 tbsp. - Fish Sauce (Patis) or to taste
 

Prepared Ingredients ready to cook

Let's Cook!

1. In a large pot, add spareribs, water, sliced onions, peppercorn and  salt.  
2. Bring to boil and lower the heat to simmer. Make sure to remove the thin layer covering the surface of the liquid as much as possible while simmering and disposed. 
3. Simmer until tender. Add more water if necessary.
4. Add sweet potatoes and season with fish sauce. Adjust the seasoning if needed.
5. When the potato is almost done, add carrots and simmer for 2-3 minutes.
6. Put in cabbage or bok choy just before turning off the heat. Try not to over cook the carrots and cabbage/bock choy.
7. Serve hot with newly cooked rice or as it is. Enjoy!

Madako Tako Poke

Madako Tako Poke

Tako is the Japanese word for wild caught octopus. Madako is just one of over 200 species of octopus in the world, however only a small portion is used for human consumption. Madako, or common octopus, is the most ordinarily eaten octopus. It is seldomly eaten raw; usually it is already boiled when purchased. Because it has been boiled, the skin is bright red and the meat varies from a glaucous gray to white, and with little boiling it makes the octopus tender and sweet. Madako Tako is good for sushi or Tako Poke and is fantastic for putting on the grill.

Ingredients:

2 lbs. – Madako Tako (cooked and sliced thinly)

¼ cup – Limu (Seaweeds)

1 tsp. – Hawaiian Salt or to taste

½ cup – Green Onion (chopped)

¼ cup – Red Onion (sliced thinly) Optional

Dash of Chili Pepper to taste

2 tbsp. – Black Sesame Seeds

1 tsp. – Sesame Oil

 

Procedure:

1.     Combine all the ingredients and mix thoroughly.

2.     Adjust the seasoning if necessary.

3.     Chill before serving. Enjoy!

Spicy Ahi Poke

Spicy Ahi Poke

Spicy Ahi Poke is another variation of Poke. Mayonnaise and srirachia (a type of hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt) are added to make it creamy and spicy. This is another crowd favorites in Hawaiian gatherings and parties. The basic ingredients and procedures are the same as the Ahi Limu Poke.

Ingredients for Spice Ahi Poke

Fresh Ahi - cubed into bite sized piees

Ingredients:


1 lb. - Fresh Ahi or Yellow Fin Tuna (cubed into bite sized pieces)







2 tbsp. - Mayonnaise (preferably with olive oil)
1 tsp. - Sriracha (depends on how spicy you want it to be)
1 tbsp.  - Sesame Oil
1 tbsp. - Sesame Seeds
1 tsp. - Hawaiian Salt or to taste
 1/4 cup - Sliced Red Onion
1/4 cup - Green Onions (chopped)

Procedures:

1. In a medium bowl, combine all the ingredients together.
2. Mix thoroughly and chill before serving.

Turon

Banana Lumpia with Jackfruit

 

Banana Lumpia also known as Turon is a very popular Filipino snack made of sliced cooking banana or Saba dredged in brown sugar, wrapped in pastry wrapper and deep fried. In this recipe, I added slices of jackfruit for added flavor.

I remember  during college years, this was our favorite snack because it was affordable and very satisfying. And when we went home for vacation in 2013, Turon became my son's favorite for breakfast and snack. So, when he found out that I will cook this, he was so excited.

Ingredients:

10 pcs. - Cooking Bananas or Saba (peeled, sliced lengthwise into 3 pieces)
1 cup - Brown Sugar
10-15 pcs. - Pastry Wrapper (pulled apart and laid flat on a plate)
1 can - Jackfruit (Sliced)
Cooking Oil for deep frying
Melted Chocolate for drizzling

Let's Cook!

1.  On a large plate, lay flat a pastry wrapper and sprinkle with brown sugar all over.
2. Dredge 2 slices of banana into brown sugar and  place on the pastry wrapper.
3. Add slices of jackfruit on top of the banana.
   
4. Carefully roll starting from the bottom to the top of the sheet and seal it with a bit of water.
   
5. Heat the oil in a deep frying pan over medium heat.
6. Deep fry the lumpia until golden brown and crispy.
7.  When done, use a strainer with paper towel lining to absorb the oil, make sure the lumpia are placed vertically to properly drain all the excess oil and rest for couple of minutes.
8. Arrange in a platter and drizzle with melted chocolate.
9. Best serve with your favorite cold drinks.

Kamote Cue / Sweet Potato Fritters

Kamote Cue / Sweet Potato Fritters

Kamote Cue, or sweet potato fritters, is deep fried and coated with caramelized brown sugar, best served in bamboo skewers. This is another popular, yet very simple snack loved by the Filipinos and considered as one of the common street foods that can be found in the Philippines.

In this recipe, I used 2 different sweet potatoes: Japanese sweet potato and Okinawan sweet potato. Although the latter is dark when cooked, I like it better for its creamy texture, unlike the first. Which is a tad mushy for this recipe.

Ingredients:

2 large - Sweet Potato (pared and sliced crosswise about 3/4in. thick)

1 cup - Brown Sugar

2 cups - Oil for frying

6 pcs - Bamboo Skewers

 

Let's Cook!

1.     Heat oil on a deep frying pan over medium temperature.

2.     Add brown sugar and mix constantly. Let it caramelize.

3.     Once caramelization starts, add batches of sweet potatoes.

4.     Stirring occasionally, make sure both sides of the sliced sweet potatoes are covered with caramelized sugar. Sweet potatoes will be cooked in 5-7 minutes or depending on how thick the slices are.

5.     Use tongs to put the cooked sweet potatoes on skewers.

6.     Serve with your favorite cold drink or tea.