GINATAANG TAMBO WITH CRAB OR SHRIMP

Bamboo-Shoot,Tambo,Crab,Shrimp,Onion,Garlic,Jute-Leaves,Tugabang,Lady Finger,Okra,Corn,Coconut-Milk,Shrimp-Paste,Guinamos,Fish-Sauce,Pepper,Salt

GINATAANG TAMBO WITH CRAB OR SHRIMP

One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.

Ingredients: (Good for 6 Persons)

3 cups of Tambo (Bamboo shoot) diagonally thinly sliced
Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.
1 medium onion (chopped)
4 pcs. cloves of garlic (chopped)
1 stalk of tugabang (Jute leaves)
10 pcs Okra (Lady Finger)
1 can of yellow corn
1 1/2 can of coconut milk
1 tsp. of guinamos (shrimp paste) (optional if no available)
1 tsp. of fish sauce
Ground black pepper
Salt to taste

Procedure

1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.

2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.

3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.

4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.

5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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PORK POCHERO

Pork,Banana-Saba,Potato,Petchay,Cabbage,Onion,Garlic,tomato,Green-Chili,Water,Pepper-Corn,Bay-Leaves,Salt,

PORK POCHERO

Pochero is another one of my favorites, particularly the pork pochero. My Lola Demet prepares it once or twice a month since my Lolo Dolfo like it also.

Ingredients: (Good for 4 Persons)

I/2 kg. Pork Belly (some use the shank) cut as prefer
2 pcs. Banana (the "saba" one not too ripe & not too green) cut into cubes
1 med. Size potato (sliced into an inch cubes)
1 bundle of petchay
1/4 part of big size cabbage (cut in big size)
2 medium onions (chopped)
5 pcs. cloves of garlic (chopped)
1 big tomato (chopped)
2 pcs. green chili
1 liter water
1 tbsp. pepper corn
3 pcs. bay leaves (laurel)
Fish Sauce
1 tsp. Salt

Procedure

1. Bring a large pot of water to a boil, then add the pork (clean the pork properly). After 15 minutes, stir in the onions, garlic, bay leaves, pepper corn, half a table spoon salt, and fish sauce.

2. Check to see if the pork is nearly done, then add the tomato and potato. Cover and simmer for 15 minutes. Then stir in the banana.

3. When the banana is almost done, add the petchy, cover for 3 minutes, and then add the cabbage and green chili.

4. Then cover for another two minutes. The food is then ready to be served.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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FISH CARDILLO

Fish, Garlic, Onion, Tomato, Water, Egg, Green-Chili, Pepper, Spring-Onion, Fish-Sauce, Salt, Oil

FISH CARDILLO

If there was any leftover fish, my Lola Demet used to cook fish cardillo, but you can also fry fish for the purpose of making fish cardillo. My Lola Demet used any type of fried fish that was available in this recipe, but the way she cooked it was unique, even though it was a simple recipe.

Ingredients: (Good for 4 Persons)

4 pcs. or slice of fried fish
3 pcs. cloves of garlic (chopped)
1 medium onion (chopped)
1 big tomato (chopped)
1/2 liter water
1 pc. egg (beaten)
2 pcs. green chili
1 tsp. black pepper
Spring onion
Fish Sauce
Salt to taste
1 tsp. of cooking oil

Procedure

1. Heat the oil in a frying pan over medium heat, then add the garlic, onion, and tomato, and after the onions become translucent, add the water.
 
2. After 10 minutes, add the fried fish and bring it back to a boil for 5 minutes. Then, add the pepper, fish sauce, and salt to taste. After 2 minutes, add the egg and spring onions and wait for another 2 minutes. When it's hot, serve it.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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LINUSGUSAN NGA PASAYAN (SHRIMP)

Shrimp, 7-UP, Sprite, Water, Salt, Oil, Vinegar, Kalamansi, Lemon

LINUSGUSAN NGA PASAYAN (SHRIMP)

Linusgusan nga Pasayan is a shrimp dish made with water, sprite/7-up, salt, and oil that is cooked until it is dry.

This is the quickest and easiest way to cook shrimp for me, and if you don't want the shrimp's skin to stick to its meat, try my Lola Demet's procedure.

Ingredients: (Good for 8 Persons)

I kg. Pasayan (Shrimp) The larger the shrimp, the better.
500 ml. 7-up or Sprite
1/4 cup water
1 tsp. Salt
1 tbsp. Oil

Dip: ( 2 Choices)

1. Vinegar with a pinch of salt
2. Vinegar, Kalamansi/lemon juice, salt, and soy sauce

Procedure

1. Remove the antennae, antennule, and other non-edible parts of the shrimp with a scissor. Also, make sure you wash it properly.

2. Marinate the shrimp in a large pan with sprite or 7-up and salt. Allow for a 10- to 15-minute rest period.

3. Next, over medium heat, add the water to the pan with the marinated shrimp. Allow it to boil until nearly dry.

4. Finally, pour in the oil and wait for it to dry.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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CARNE FRITA

Beef-Sirloin,Beef,Onion,Garlic,Pepper,Pepper-Corn,Calamansi,Lemon,Bay-Leaves,Soy-Sauce,Oil,Sugar-Brown,Salt,

CARNE FRITA

Carne Frita is another of my favorite dishes that my Lola Demet prepares.

This is an Ilonggo dish that is thinly sliced and cut into squares before being marinated in a sauce made of soy sauce, garlic, calamansi, and oil. However, before it was cut into squares, my Lola Demet pounded the beef with a meat mallet to tenderize it and improve the flavor inside and out.

Ingredients: (Good for 4 Persons)

3/4 kg thinly sliced beef sirloin
1 onion (medium) (chopped)
1 onion (medium) (sliced like rings)
3 pcs. garlic cloves (chopped)
3 pcs. garlic cloves (ground)
Black peppercorns and ground black pepper to taste
3 large calamansi or 1 lemon
3 bay leaves (laurel)
3/4 cup Soy sauce
1/2 cup of cooking oil
Salt to taste
Brown granulated sugar

Procedure

1. Cut the thinly sliced beef into squares.

2. In a large mixing bowl, combine the beef, soy sauce, garlic, bay leaves, salt and pepper corns.

3. Pour the calamansi juice over the beef and toss to combine. Allow for at least 45 minutes of marinating time.

4. Heat the cooking oil in a large wok over medium heat and sauté the chopped onion and garlic.

5. Once the onion and garlic are ready, add the beef, one square at a time, fry for a few minutes, or at least until brown on both sides.

6. Combine the remaining marinade sauce and 1 cup of water.

7. When the liquid begins to boil vigorously, reduce the heat to low, add the brown sugar and pepper, and continue to cook until the water evaporates.

8. Increase the heat to medium and check the beef for tenderness. Wait until the sauce thickens and the oil appears on top.

9. Mix in the sesame oil and onion rings with the beef for about 2 minutes, and the Carne Frita is ready to eat.

Enjoy! (Note: don't forget to cook the rice; it's the perfect accompaniment.)

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