Filipino Dishes

Saturday, September 29, 2012

GINISANG AMPALAYA NA MAY ITLOG (sauteed bittermelon with egg)

Bitter melon or bitter gourd known as Ampalaya in tagalog to Filipinos is a natural remedy for lowering blood sugar (antidiabetic effect). According to Wikipedia: "Like most bitter-tasting foods, bitter melon is claimed to stimulate digestion, and thus help treat dyspepsia and constipation." This is also good for slim diet.
Some people cooked the ampalaya a bitterless taste while others tastes bitter like me so what I do to get rid of bitter taste is to prepare a big bowl with lukewarm water and a teaspoon of salt mixture then soak for at least 5 minutes then squeeze it using my two hands to drip the liquid from the ampalaya before cooking. I remember the teacher assigned cooking in the canteen where I worked before, she's good in cooking the Ginisang Ampalaya its not taste bitter. I could eat a lot even without the rice and also her beef steak and chopsuey are terrific.

Ginisang Ampalaya na may Itlog

GINISANG AMPALAYA (SAUTEED Bitter Melon) WITH EGG recipe

Ingredients:
2 large size ampalaya, seeded and sliced thinly
1 cup ground pork (optional)
2 medium size ripe tomatoes, diced
2 pcs, egg, beaten
1 medium onion, diced
3 cloves garlic, minced
salt and pepper to taste
1 tbsp. olive oil

How to cook GINISANG AMPALAYA (SAUTEED Bitter Melon) WITH EGG

Procedure and cooking instructions:
1. In a pan over medium flame, heat oil and saute garlic, onion, tomato and ground pork (if added) until meat is tender.
2. Add the squeezed ampalaya and saute for at least 2 minutes. Pour in the beaten egg and stir to mix with other ingredients.
3. Season with salt and pepper to taste.
4. Don't overcook the ampalaya, preserve its fresh green color and crunchiness.
5. Remove from heat and put in a serving plate with plain rice.

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GINISANG UPO (Sauteed White Squash)

Ginisang Upo or sauteed white squash is a Filipino vegetable and easy to cook dish. It is sauteed with garlic, onion, tomato, ground pork and shrimp for an additonal flavor. This is serve with fried fish as side dish.

Ginisang Upo

GINISANG UPO (Sauteed White Squash) recipe

Ingredients:
1 medium size upo, peeled and sliced
1/4 lb. ground pork
1 cup shrimp, peeled
2 meduim size ripe tomato, diced
3 cloves garlic, crushed and minced
1 onion, diced
1 tbsp. fish sauce
2 jalapeno (siling pangsigang)
salt and pepper to taste
1 cup water (optional)

How to cook GINISANG UPO (Sauteed White Squash)

Procedure and cooking instructions:
1. In a skillet, stir fry the ground pork until golden brown, put a pinch of salt then set aside. Discard any excess fats.
2. From the pork's fat, sautee garlic, onion and tomato. Mash the tomato to release the color and sourness. Add the shrimp and mix in the fried ground pork then season with fish sauce and pepper.
3. Pour in the sliced upo, jalapeno and water then cover the skillet and simmer for 8 to 10 minutes or until the upo is soft but not overcook. Add salt and pepper to taste then stir. Remove from heat.
4. Transfer to a serving dish and serve hot with plain rice.

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GINISANG MUNGGO (Sauteed Mung Beans)

According to Wikipedia, "Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow. These nutrients are essential for human health."
Ginisang Munggo is one of my husband's favorite dish. It is serve with fried fish and plain rice.

Ginisang Munggo

Ginisang Munggo recipe

Ingredients:
2 cups Munggo (mung beans), washed
1/2 k. chicken meat, cut into desired pieces
1 cup bittermelon leaves
1 thumb size ginger, crushed
1 medium onion, sliced
5 cloves garlic, minced
2 pcs. jalapeno (siling pangsigang)
8-10 cups of water
3 tbsp. fish sauce
salt and pepper to taste

How to cook GINISANG MUNGGO (Sauteed Mung Beans)

Procedure and cooking instructions:
1. In a casserole, put 5 cups of water and let it boil.
2. When water is boiling, put a pinch of salt and pour the mung beans(munggo) then simmer for 30-40 minutes til the mungbean become soft and the skin removed.
3. Some discard the skin of mung bean but I don't take it out because some says that it is where the nutrients are.
4. While simmering the mung beans, in a skillet, heat cooking oil and saute the garlic, onion, ginger, chicken then put a little salt.
5. When the chicken is tender and light brown, pour now into the casserole to mix with mung bean and simmer again for another 10-15 minutes.
6. When chicken and mung beans are soft and the sauce is thick put now the fish sauce to taste, bittermelon leaves and jalapeno and simmer for another 2 minutes. Add salt and pepper to taste.
7. Remove from heat and serve hot with rice.

Cooking Tips:
1. Aside from chicken, you can also use pork meat, shrimps, tinapa flakes (smoked fish) and chicharon.
2. Some doesn't like the taste of bittermelon, you can use malunggay (horseradish) leaves, watercress, sweet potato leaves (kamote tops),spinach or even squash flower.
3. Mung bean could be eaten with fried fish as side dish.
4. You can also use bagoong sauce instead of fish sauce.

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Thursday, September 27, 2012

SINIGANG NA HIPON

Sinigang na Hipon is a Filipino sour shrimp soup with green leafy vegetables such as long string beans, pechay, bok choy, kangkong, okra, camote tops (young green leaves of yam). It is added with ginger and usually with pepper for spice. Its soup, when eaten with plain rice is flavourful and tasty which makes you crave for more rice and soon you will be full. This Pinoy dish can be eaten in combination with dry dishes such as fried fish, grilled beef or pork, etc.

Sinigang na Hipon

SINIGANG NA HIPON recipe

Ingredients:
1/2 lb. large size shrimps
1 medium size eggplant, sliced diagonally
1 bowl string beans, cut 2" long
1 bowl bok choy or pechay, head removed
2 pcs. jalapeno (siling pangsigang)
1 pack tamarind soup base mix
1 large ripe tomato, sliced
1 medium onion, sliced
thumb-sized ginger, sliced
2-3 cups water for broth
1 tbsp. fish sauce
salt to taste

How to cook SINIGANG NA HIPON

Procedure and cooking instructions:
1. In a casserole, boil water then put sliced tomato, onion and ginger. Wait til the tomato is wilted and its juice mixed from the broth.
2. Add eggplant, string beans, shrimps, jalapeno, fish sauce and salt then simmer for another 5 minutes until all the vegetables are almost cook then put the tamarind soup base mix and pechay or kangkong or okra then simmer again for 2 minutes.
3. Add patis or salt according to your preference. Remove from heat at once in order not to overcook the vegetables.
4. Serve hot with plain rice.

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SINIGANG NA TILAPIA (Tilapia fish sour soup)

Sinigang na Tilapia or Tilapia sour soup is a Pinoy dish sour soup that is made of Tilapia fish, tamarind (or any other sour fruit ingredient like kamias, santol, etc.), pepper, and vegetables. The fish can be any fish like salmon, bangus, dalagang bukid, etc.

Sinigang na Tilapia

Sinigang na Tilapia (Sour soup) recipe:

Ingredients:
1 big size tilapia, cleaned and sliced into 3 or 4 pieces
1 medium size eggplant, sliced 1 inch length diagonally
1 medium size gabi (taro/eddo), sliced
1 big size ripe tomato, sliced
2 heads pechay (bok choy)
1 tbsp.ginger, peeled and sliced
8 cups water for soup
1 medium size onion, sliced
tamarind soup base (sinigang mix)
2 pcs. jalapeno (siling pansigang)
salt and fish sauce to taste

How to cook Sinigang na Tilapia (sour soup):

Procedure and cooking instructions:
1. In a casserole, boil water then add onion, ginger and tomato. Simmer for 10-15 minutes. Mash the tomato on the side of the pot to release the sourness and color.
2. Pour in the tilapia, eggplant, gabi, pechay, jalapeno and fish sauce then simmer for another 8-10 minutes.
3. Add tamarind soup base mix and salt to taste. Remove from heat in order not to overcook the vegetables.
4. Transfer in a bowl and serve hot with rice.

Note:
   You can also put yard long beans (sitaw), okra, water spinach (kangkong leaves), kamote leaves, spinach, or birds' eye chili (talbos ng sili) to add nutrients and flavor.

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Tuesday, September 25, 2012

SINIGANG NA BANGUS (Filipino soup dish)

Sinigang na Bangus is a Filipino sour soup dish with Milk fish or Bangus (Philippine national fish) and a variety of vegetables in it. Some uses kamias, santol or riped guava to make the broth more flavorful as well as a souring ingredient.

Sinigang na Bangus

Sinigang na Bangus recipe:

Ingredients:
1 big size milkfish ( bangus), cleaned and sliced into pieces diagonally
1 bundle of kangkong or sweet potato leaves (kamote tops)
1/2 bundle string beans or baguio beans, cut 1 inch length
1 medium size eggplant, cut 1 inch diagonally
8-10 pcs. okra
1 pack Tamarind soup base (sinigang mix)
3 pcs medium size tomatoes, sliced
3 thumb size ginger, peeled and sliced
1 meduim size onion, sliced
2-3 pcs. jalapeno
5 cups of water
salt or fish sauce (patis) to taste

How to cook Sinigang na Bangus:

Procedure and cooking instructions:

1. In a casserole, put water, onion, ginger, tomatoes and let it boil.
2. Add the sliced fish, eggplant, string beans and simmer for 5 to 10 minutes.
3. Put okra, kangkong and jalapeno (sili pangsigang) and let boil for another 2 minutes.
4. Add the tamarind soup base ( sinigang mix).
5. Season with salt or patis according to your desired taste.
6. Serve hot with rice.

Note:
1. You can use spinach, pechay/ bok choy or frozen sweet potato if there is no available fresh kangkong leaves.
2. You can also use prawn/shrimp, tilapia, salmon or salmon heads, dalagang bukid, lapu-lapu or any kind of fish you like and wash the fish well para hindi malansa (to avoid the unwanted fish smell).

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Sunday, September 23, 2012

ADOBONG KANGKONG (WATER SPINACH)

Kangkong has two varieties, one is narrower leaf with purple stemmed and the other is with larger leaf and white-stemmed. kangkong grew up and spread in swampy, watery areas and its english name include water spinach, swamp cabbage or water morning-glory is rich in carotene, vitamin A and is beneficial to person with hypertension. In the Philippines, this popular dish known as "adobong kangkong" is sauteed in cooking oil, lots of garlic, onion, vinegar and soy sauce or bagoong sauce. This Filipino dish is simple and easy to cook and is also use for fish and meat stew like sinigang. When cutting up make sure to separate kangkong leaves from its stem/stalks because its stem should add in first in the pan before its leaves because leaves cook so fast and is not good if overcooked.

ADOBONG KANGKONG (WATER SPINACH) recipe

Ingredients:

1 bundle of kangkong, (cut up, remove hard stalks and damaged leaves)
1 cup ground pork
1/2 cup soy sauce (or bagoong sauce)
1/8 cup vinegar
1/8 cup water
1/2 head garlic, chopped
salt and pepper to taste
1 tsp. cooking oil

How to cook ADOBONG KANGKONG (WATER SPINACH)

Procedure and cooking instructions:

1. Washed well the cut up kangkong leaves and stems/stalks. Drain and set aside.
2. In a pan over medium flame, heat oil and saute garlic, onion and ground pork until light brown.
3. Pour in soy sauce (or bagoong sauce), vinegar, water and let it boil then pour in kangkong stalks/stems.
4. Sprinkle with salt (if still needed) and pepper and cook for at least 2 minutes then add the kangkong leaves and stir to mix with other ingredients.
5. If the taste is okay and the kangkong leaves are wilted, remove from heat at once so it won't overcooked.
6. Put in a serving platter and serve hot with plain rice.

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FILIPINO DESSERTS:

FILIPINO DISHES:

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