FRIED "BANGUS" (FRIED MILKFISH)

FRIED "BANGUS" (FRIED MILKFISH)

The Philippine National Fish is milkfish, also known as "bangus" in Tagalog, the Philippine national language. There are numerous recipes that use this fish in their preparation, and my Lola Demet had nearly all of them in her collection, which I will undoubtedly share with you. So, here's the first of many recipes I'll be sharing in the near future in upcoming posts, and I'll show you how my Lola Demet prepared fried "bangus."

Ingredients: (Good for 4 Persons)

2 pcs. Of bangus (boneless)

3 pcs. Cloves of garlic (crushed and chopped)

2 medium kalamansi juice (or 2 tbsp. lemon juice)

2 pcs bay leaves (laurel)

1/4 tsp. Salt

1/4 tsp. ground pepper

1/4 cup of cooking oil

Procedure

1. First, marinate the boneless bangus in a deep plain dish or, better still, a bowl, with garlic, kalamansi or lemon juice, salt, bay leaves, and pepper for 1 to 2 hours.

2. Then fry with medium heat for 5 minutes for each side or at least until golden brown.

3. Serve with soy sauce, spice vinegar, kalamansi or lemon juice as a dip. And you can also use Ensaladang labanos (radish salad) as a partner to this dish which will be my next recipe which you can find by clicking here.

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

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CHICKEN ARROZ CALDO

CHICKEN ARROZ CALDO

Another of my personal favourites is Chicken Arroz Caldo, especially when my Lola Demet uses "bisaya nga manok" or native chicken, which makes it tastier.

This cuisine is suitable for breakfast and snacking. It also works well as a treatment for those who have the flu or a fever.

Ingredients: (Good for 10 Persons)

1 whole chicken (equivalent to 1 kg) (Cut into a maximum of 16 pieces.)

1 cup of glutinous rice

1 cup normal rice

10 eggs

2 large onions (chopped or ground)

10 pcs. Clove of garlic (chopped or ground)

1 inch ginger (chopped or ground)

Turmeric powder (you can use food color if turmeric powder is not available)

3 Liters of water

1 tbsp. Oil

1 tbsp. Fish sauce

1/2 tsp. Ground white/black pepper

Salt to taste

Spring onion and Calamansi for garnishing

Procedure

1. Heat the oil and garlic in a large mixing bowl over medium heat. Wait until golden brown, then remove and set aside. When the onion and ginger are ready, add the half garlic that was set aside, along with the native chicken, salt, pepper, and fish sauce. Allow the chicken to cook for 5 minutes with the sautéed garlic, onion, and ginger. But don't forget to mix it up every now and then.

2. After 5 minutes, add the washed glutinous and regular rice. Mix thoroughly, then add the turmeric powder. After 5 minutes, cover with 3 liters of water. Make a high-heat fire until it boils, then reduce to a medium-heat fire. Wait 30 minutes, or until the chicken is tender and the rice is done.

3. Meanwhile, in a separate pot, boil the washed egg for 5 minutes. Allow it to cool before peeling.

4. When the arroz caldo is done, serve in bowls. Add one egg to each bowl, along with some fried garlic and spring onion, and some sliced calamansi on the side.

Enjoy Your Meal!

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GINATAANG TAMBO WITH CRAB OR SHRIMP

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 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 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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CARNE FRITA

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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GINATAANG MONGGO

GINATAANG MONGGO WITH DRIED FISH

Normally, we (Filipino) prefer green lentils over yellow lentils, however yellow lentils are the finest for this cuisine. This is one of my favorite menus, especially when my Lola Demet prepares it.

I'll show you how she makes it, and I know you'll adore it as soon as you try it at home.

Ingredients: (Good for 4 Persons)

1 cup Yellow Lentils

2 pcs. dried Bisugo fish (Tuyo in Tagalog but we call it Oga in Iloilo)

2 medium onions (chopped)

1 medium tomato (chopped)

6 garlic cloves (chopped)

1/4 kg. green jackfruit (cut into small pieces) If you don't have jackfruit, try using green papaya instead.

1 bundle malunggay leaves (if no malunggay (Horseradish) you can use sweet potato leaves)

1 1/2 cups fresh or canned coconut milk

2 tbsp. oil

2 tsp. Fish sauce

season with salt to taste

Ground Black Pepper

Procedure

1. I'll start by showing you how to clean the lentils. When the lentils is still dry, place it in a large mixing bowl with salt and try to squish it. After 1 minute, add 1 cup of water and squish again to remove any dirt. And then drain after adding more water.

2. In a pot with 3 cups of water and yellow lentils, bring to a boil; once boiling, reduce the heat to low and cook until the yellow lentils is barely cooked. After that, put it aside.

3. In a separate pot, sauté the garlic, onions, and tomato in 2 tbsp. oil until softened, then add the less cooked lentils, 1/4 tsp. salt, pepper, and fish sauce. After 3 cups of water has been added and the water has been brought to a boil, add the green jackfruit and cover it.

4. Stir in the dried fish and coconut milk after 10 minutes. Taste to see if more salt or fish sauce is required.

5. Check to see if it's ready, then add the malunggay (Horseradish) leaves and cover for another 2 minutes.

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

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PANCIT MOLO

Because my Lola Demet is from the Molo district of Iloilo City, Philippines, where this pancit molo originated, I decided to post it first.

It's similar to a dumpling soup, with chicken and shrimp as the main ingredients and molo balls made of ground pork and shrimp wrapped in molo wrapper.

Molo Balls Ingredients

1 kg. Ground pork

200 g (ground/chopped) shrimp

1/2 cup garlic, minced

1/2 cup onion, minced

1/4 cup chopped kusay (chives), which resembles a flat spring onion.

1 large egg

Salt

Ground Pepper

Patis (Fish Sauce)

Soy sauce

Molo Balls Procedures

1. Combine all of the ingredients in a large mixing bowl. Mix thoroughly.

2. Prepare the molo wrapper and use egg white to secure the wrapped molo balls. (You can get these wrappers at the supermarket)

3. Begin wrapping the mixed meat until all of it is wrapped.

Pancit Molo Soup Ingredients

1 chicken, whole (Shredded)

300 grams peeled headless shrimp (if big size cut into half)

1 large onion, chopped

10 garlic cloves, chopped

2 chicken bouillons

1 tsp. salt

1/2 tbsp. ground pepper

Fish Sauce

2.5 liters chicken broth or water

Chopped chives/green onion leaves for garnishing

Pancit Molo Soup Procedure

1. Heat 2 tsp. vegetable or olive oil in a heated pan over medium heat, and then add the garlic. Cook until golden brown, then set aside half for garnishing.

2. Add the chopped onion and wait for it to soften before adding the shredded chicken (Note: the 1 whole chicken was cut into pieces and boiled for 20mins, the water will be used as broth and the chicken will be shredded). Season with salt, pepper and fish sauce.

3. In a separate frying pan, half-fry the peeled shrimp, then set aside.

4. Add the broth/water and cook for 15 minutes after the chicken is golden brown.

5. After 15 minutes, add the molo balls and cook for another 20 minutes before adding the peeled half-cooked shrimp.

6. Add the chopped chives/green onion leaves and fried garlic after 10 minutes. It's time to eat.

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