INGREDIENTS:
1 medium size milkfish cut into pieces squares tahure (fermented soy cake)
1 tbsp fermented black beans
1 tbsp garlic minced medium onion sliced1 big tomato diced1 small ginger sliced into stripsbunch of water spinach (kangkong)
1 tsp MSG
1/4 cup vinegar
1 tbsp soy sauce
3/4 cup water flour for dredging
Season milkfish with a little bit of salt. Dredge in flour.
Fry till golden brown. Set aside.
Saute garlic, onions, tomato and ginger.
Mix vinegar, black beans and soy cake together then mash.
Add the soy cake mix in the pan. Add water and soy sauce and let boil for a few minutes. Season with MSG then add in the fish and boil for a few minutes.
Add in the kangkong (water spinach). Check seasoning if it needs some adjustment. Turn off the heat when the kangkong turns bright green. Best eaten after a few hours from cooking. Enjoy!
Now that you have learned how to make totsong bangus (milkfish in fermented soy cake), please be sure to view these other seafood recipes. Also, you will love these Yummy Filipino recipes.
250 grams (about 9 ounces) shell pasta noodles uncooked
6 pcs hotdogs (chicken or beef, sausage in can can be an option) cut in chunks
2 cups cabbage shredded
1/4 cup unsalted butter
4 hard boiled eggs
10 cups water
1 cup chicken breast (cooked or raw) cut in cubes (other parts of chicken can be used, even with or without bone)
1 medium size onion diced
1 small can cream of mushroom soup
1 medium size carrots diced
salt and pepper to taste
(chicken noodle soup) is a traditional Filipino cuisine. This creamy chicken noodle soup is best served on rainy or cold season. Also, it can be served as any meal of the day.
This version of chicken noodle soup is more more creamy and delicious. Because we don’t have much time to cook, we wanted our chicken and noodle soup recipe to be fast and easy to prepare. I made my own version that is very simple and yet, it still brings out the warmth and comfort you’re looking for in a dish.
I’m sure you’ll find this is easy to make. It is definitely worth a try.
Ampalaya con Carne is a dish composed of beef strips and ampalaya – this is also known as beef with ampalaya. This is perfect for those who wish to eat ampalaya but cannot handle the bitterness. The beef acts as a neutralizing agent; it covers the bitterness with its flavorful juices.
I was one of those who dislike the bitterness of ampalaya. I only enjoyed eating it when I learned the proper technique of extracting the bitterness out (which I demonstrated in the Ginisang Ampalaya video). There is a negative side to it though; that means less nutrients since some of them are extracted too, but it is a good start to enjoy the vegetable.
Ampalaya con carne is a superb dish. If you do the right thing, the bitter flavor of the ampalaya will be unnoticed – all you can taste are the array of flavors brought about by the different ingredients. If you like beef with broccoli recipe, you’ll surely like this dish too.
Do you like eating ampalaya? What other techniques do you do to remove its bitter taste?
Ingredients:
1/2 lb beef sirloin, sliced into thin strips
1 large bitter gourd (ampalaya); cleaned and sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1 medium-sized onion, thinly sliced lengthwise
1 small thumb ginger, julienned
6 cloves garlic, minced
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water or more if necessary
5 tablespoons cooking oil
Ginataang Alimasag is a crab recipe cooked with coconut milk. The crab is often cut in half but can be cooked whole if desired. Squash or pumpkin can be used, but in this recipe we are using string beans only. This Filipino Recipe is excellent served with rice.
Ingredients:
3,4 pcs. large crab (alimasag) washed and cut in half
1/2 bundle string beans cut approximately 3 inches in length
1 thumb size ginger diced
1 medium onion sliced
5 cloves garlic minced
3 jalapeno pepper
1 large can coconut milk
3-5 tbsp. fish sauce
a dash of pepper
1/2 cup water
Ginataang Alimasag Cooking Instructions:
In a wok, pour coconut milk. Add onion, garlic, and ginger. Bring to boil.
Add jalapeno pepper, string beans, and crab. Pour in water and mix well.
Season with fish sauce, a dash of pepper. Cover and simmer over medium low heat until coconut milk blends with crab and veggies are tender.
1/2 kilo chicken, Choice Cuts Chicken Leg
4 pieces potatoes, peeled and sliced into wedges
1 red onion, diced
1 head garlic, minced
2 pcs bell pepper, small sized and sliced
1/4 kilo carrots, sliced
1 1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of Olive Oil or Cooking oil
salt and pepper to taste
In a large thick bottomed pot or large bottom frying pan, heat Olive oil or Cooking Oil.
Fry the Chicken in batches until slightly brown.
Then Saute’ garlic and onions.
Pour the tomato sauce and stock then add the Bay leaves.
Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the Carrots and bell peppers, simmer for an additional minute or two.
Pour the Patis or Fish Sauce then add Salt and pepper to taste
Remove the Bay leaves after cooking.
Serve hot with rice.
1 Kilo Pork Belly (Liempo) cubed
2 tablespoon corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (Bagoong)
3 tablespoon cane vinegar
1 1/2 teaspoon sugar
3 eggplants, sliced diagonally
1/2 cup coconut cream
salt and pepper to taste
Cooking Instruction :
Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
Pour corn oil into a hot pan. Saute garlic and onions until softened. Add tomatoes and cook until softened too. Stir fry bagoong until aromatic then put in the boiled pork pieces and 1/2 cup of boiling water used to cook the pork.
Simmer until pork softens, then add vinegar and sugar then season with salt and pepper to taste. Adding pork broth is optional.
When pork is fork tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes then serve with steamed rice.
The cooking time is dependent on the size of the pork cubes if you want to cook it faster, make sure to cut the pork cube smaller than the regular size.
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