"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Wednesday, April 13, 2011

Fish with Tausi

Tausi or fermented black beans goes well with any fish dish. When cooking, I do not include the brine where the beans are soaked from. It can be very salty.  Here's a simple way of cooking fish in tausi.
Fish With Tausi

3/4 kg  fish fillet (cream dory)
320g (1 block) chinese tofu
1 red bell pepper
1 green bell pepper
1 thumbsized ginger, minced
1 onion, chopped
2 tbsp tausi
oyster sauce
hoisin sauce
soy sauce
cooking oil
ground peppercorn

How to prepare:
> Cut the fish  about 2" sticks. Season with salt and ground peppercorn. Set aside.
> Cut the tofu same size as the fish.  Fry the tofu until golden brown. Set aside
> In a pan, sauté ginger, onions and the tausi. Add the soy sauce, hoisin sause, oyster sauce and water.
> Thicken the sauce with dissolved cornstarch.
> Then add the bell pepper and the fried fish and tofu. Cook for another 2 minutes.

Tuesday, April 12, 2011

Corned Beef Baked Macaroni

Corned Beef Baked Macaroni

My kid loves corned beef and the usual sweet taste of spaghetti sauce. Today I baked macaroni with her favorite corned beef. She's not fond of too much cheese, else I should have added cream cheese. But this baked dish turned out well coz she liked it and finished four servings :)

400g macaroni
210g corned beef
300g tomato sauce
200g spaghetti sauce
115g button mushroom
1 cup evaporated milk
1 bell pepper, seeded and chopped
4 cloves garlic, minced
1 onion, chopped
1 tsp dried oregano
1 tsp marjoram
2 tbsp butter
1 beef cube/buoillon
2 tbsp sugar
1/2 cup grated cheese (for the sauce)
1 cup grated cheese (for the toppings) --- add some more if preferred
1/4 cup bread crumbs (for the toppings)
pepper and salt, to taste
2 tbsp cornstarch, dissolved in 1/4 cup water
1 tbsp olive oil

How to prepare:
> Cook pasta macaroni as per label instruction. When cooked, drain well and set aside.
> Pre-heat oven in 180C.
> In a heated pot, put olive oil and butter, saute onions and garlic. Toss in mushroom and corned beef. Cook for about 2 minutes. Add tomato sauce, spaghetti sauce, bell pepper,  beef  cube and water. Add marjoram, oregano and sugar. Let boil. Add the grated cheese and milk and the dissolved cornstarch. Season with pepper and salt. Remove from heat.
> Mix the sauce into the pasta. Reserve some sauce for the toppings.
> Put the macaroni in the baking dish. Top with sauce. then sprinke with cheese and bread crumbs.
> Bake for 15-25 minutes or until top turns nice golden brown.

Saturday, April 09, 2011

Upo Guisado with Sotanghon

As we observe Lenten season here in the Philippines, we abstain from eating meat such as pork,beef and chicken on Wednesdays and Fridays. It has been a practice I'm accustomed to as Catholic.
Here is another simple dish which is perfect for this season, it's white squash or bottle gourd and is locally to known to us as "Upo" cooked with sotanghon. This dish goes perfectly paired with fried fish.

Upo Guisado with Sotanghon
1 small upo (about 5 cups when seeded and chopped thinly)
187g vermicelli (sotanghon or bean thread noodles)
200g shrimps, peeled
2 tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1 pack 18g all-in-one seasoning paste Del monte
1 1/2 cups water
salt and pepper, to taste
2 tbsp oil

How to prepare:
> Soak the vermicelli noodles in a bowl of water. Set aside.
> Heat oil in a pan, saute onion, garli, tomatoes, add shrimp.
> when shrimp turns orange, add the seasoning paste and water.Let boil.
> Add the upo.Stir. Cover and simmer for 3 minutes.
> Season with salt and pepper.
> Remove vermicelli noodles from water. Add the vermicelli to the pan. Cook for another 2-3 minutes.

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