1. Heat oil in a skillet, fry the diced potato. Set aside.
2. Saute the garlic and onion until fragrant.
3. Add the fried potato.
4. Then the corned beef. Stir fry for 2-3 minutes.
5. Add the water (amount according to your preference).
6. Add salt to taste.
7. Serve with steamed rice.
TOTSONG BANGUS-2. Ingredients: 1 bangus cut into pieces. 1 tbsp chopped garlic. 2 medium tomatoes sliced. 1 onion sliced. sliced ginger ...TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM. TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM Prep time: 15 minutes. Cooking time:16
ngredients:
1 bangus cut into pieces
1 tbsp chopped garlic
2 medium tomatoes sliced
1 onion sliced
sliced ginger
bunch of pechay
3 tbs fermented black beans
1/3 cup vinegar
2 tbsp soy sauce
1 tsp msg
flour
salt and pepper
tofu fried (optional)
salt and pepper fish..dredge in flour and fry until golden brown. You may fry the tofu or mashed together with vinegar to make a thick sauce.
Saute garlic,onion,ginger,tomatoes until soft ,about 5 minutes.
Add vinegar,soysauce,blackbeans, and waterLlet boil in low fire for 10 minutes.Check seasoning and add bangus and fried tofu.Cover and cook for another 10 minutes.
Chicken Arroz Caldo Ingredients • 4 chicken thighs or drumsticks • 2 cups of sticky rice (uncooked) • 1 qt of chicken stock (fat free, sodium free)Arroz Caldo Filipino food recipe is a ginger flavored rice-chicken soup delicacy, traditionally a good food for the sick.
Arroz Caldo Recipe, makes 6 servings
1 tablespoon vegetable oil
3 garlic cloves, peeled and finely chopped
1 1-inch piece of ginger, peeled and finely chopped, about 1/2 tablespoon
1 small onion, chopped, about 1/3 cup
pinch of saffron
6 chicken wings, or 1 large boneless chicken breast, cut into 1-inch pieces
1 cup short-grain rice
4 cups chicken stock
2 tablespoons fish sauce
3 hard-boiled eggs, sliced for garnish
2 spring onions, thinly sliced for garnish
3 calamansi or limes
Ladle the arroz caldo into bowls and serve with bowls of hard-boiled egg, spring onion, fried garlic, calamansi and fish sauce on the side.
Cooking Notes
1. This recipe makes a fairly thick rice porridge, which I love. For a thinner arroz caldo add more cups of chicken stock. My mom and I both use short-grain rice but she sometimes uses sticky or glutinous rice to make a thicker porridge.
2. When reheating, add some chicken stock or water to the porridge and warm over medium heat.
3. For the more adventurous, tripe can be used instead of chicken.
Arroz Caldo - Filipino Congee Recipe. Total comfort food and perfect for a loved one with a cold. Arroz Caldo..FILIPINO ARROZ CALDO RECIPE. ARROZ CALDO INGREDIENTS 1 1/2 cups rice 1 chicken, small, cut into serving pieces 2 tbsp oil.
Ingredients:
1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)
Episode 12. VALLEJO VETERANS, Chicken Patatim.Sotanghon with Langka and Seafood Curry.Totsong Bangus and Tokwa in Black Bean Cream.
TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM. TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM Prep time: 15 minutes. Cooking time: 16 minutes.
Ingredients:
1 whole fish, cleaned and cut into serving pieces
2 pcs roma tomatoes, diced
½ cup canned black beans
2 pcs firm tofu, fried and cubed
1 medium-sized onion, sliced
6 cloves garlic, minced
1 thumb-sized ginger, julienned
2 Tbsp oyster sauce
Flour for dredging
Salt & pepper
Vegetable oil for frying
½ cup water (you can add more water if you want more sauce)
TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM. TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM Prep time: 15 minutes. Cooking time:
Totso is one of popular everyday recipe in the Philippines which are chinese in origin, Basically it consist of salted black beans, Tokwa..
Ingredient:
1 kg Bangus salted, cut diagonally and fry
2 cup cooking oil
2 tbsp og garlic, minced
1 pc onion, slice
1/4 tbsp gound pepper
5 pcs of tokwa,cut into square and fry
1-2 cups of water
3 tbsp taosi or tahure (fermented blackbeans)
1/4 cup vinegar
1 bunch of kintsay, cut into small pc
1/2 cup cornstarchdissole in water
1 small vetsin (monosodium glutamate)
Procedure of cooking for totso bangus
In a heat pan with oil, sautee garlica and add taosi. Simmer and constantly mixing to softened taosi, smash taosi using ladle. Add water and vinegar let it boil for a while, simmer again. Salt to taste, add fried bangus fish and fried tokwa, boil and dissolve to thickened. Lastly add kintsay and vetsin.
Served in totso recipe in a platter with hot steam rice
fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork.A Pinoy Recipe My All Favorite Filipino Recipes.
Mabuhay, to our Filipino Food Recipes Mabuhay (ma-boo-high) means welcome in Tagalog, the Filipino, or Pilipino.Pork Siomai Recipe BBQ Pork Chops Lechon (Spit Roast) "Fiesta version" 3 to 4-pound pork shoulder, with skin.
Ingredients:
1 to 2 kilos of pork (you can choose the shoulder or the leg part)
2 tablespoons of rock salt
1 bottle of soda drink (7-up or Sprite)
1 big onion peeled
1 ginger pounded
2 liters of water
some cooking oil for frying
Procedure:
Start by cleaning the pork. Do not cut them. It is preferable you choose pork without bones and with some fat on it. Put the cleaned pork on a deep casserole (like crock pot or pressure cooker), put the rock salt, ginger, onion and pour the soda drink and the water. Cover this and let this cook for at least two hours (for normal casserole and an hour for pressure cooker) at a medium fire. Cook until the pork becomes tender. You can keep the broth for further cooking like; pancit or mami noodle soup. Drain well the pork. It is highly recommended to cook them the next fry them the next day. In a frying pan, pour your cooking oil, as on as the oil is very hot put the pork cover it. Let it cook for about ten minutes each side or until it is golden brown. You can serve this with a spicy vinegar or lechon sarsa.
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