"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".

Tuesday, September 27, 2011

Weekend Blog Follower Caravan #24

Its triple task, triple treat this week for Weekend Blog Follower Caravan! The MEGA follow weekend!
It means we are going to follow via GFC, Twitter and Like Facebook pages!
And here's the added bonus ~ raffle give-away of 5$ Paypal cash, not just for 2 but 3 this week! Awesome! :))  I just won last week's raffle Yey! Thank you WBFC! 





This week’s sponsors are: mumwritesHands Full of Life and Postcard Enthusiast
For the detailed mechanics on how to join, click here

For easier task, I have the buttons below for you to just click, these are the follow and like buttons of my GFC, Twitter and Facebook page. Click! Click! Click!






Please leave a comment below if you have done so, I'll be sending back the WBFC likes and follow. Thanks!

Friday, September 23, 2011

Adobong Halaan (Clams Adobo)

As I've mentioned in my previous adobo post, Filipinos can cook almost any vegetables and meat adobo-style. Indeed, Philippines is rightly to be called the Adobo republic. And we are so fortunate of having rich seafoods being an archipelagic country surrounded by vast water. We have so many white sand beaches we can boast of... so many places to explore and visit, imagine we have 7,107 islands... been to about 20 I guess?
Now going back to Adobo!
Here's another one you should try, Adobong Halaan (Clams Adobo). This is very easy to prepare and doesn't take much time to cook. 
This is another favorite dish i like. It's so tasty. My sister bought 2 kilos of fresh clams from the market early this morning. She's been bugging me for days to cook this adobo. She just came home from the US and she's been craving for filipino foods, and this one tops her list. 



Ingredients:
2 kilos fresh clams (halaan)
5 cloves garlic, finely minced
1 small red onion
1/2 thumbsized ginger, thinly sliced
1/8 tsp ground blackpeppercorn
2.5 tbsp soy sauce
2 tbsp vinegar
1 tbsp oil
1 tsp hot sauce (optional)

Procedure:
  • Wash clams. Drain.
  • Place the clams in a pot. No need to add water, it will produce its own broth. Cover and cook until the clams opened up it shells. Turn off heat. Remove shells from broth. Set aside the broth for later use. Let the clams cool, then remove from shells. This makes about 2 cups when shells are removed.
  • In a pan, heat oil. Saute ginger, garlic and onions. Add soysauce, vinegar and clams. Add about 4 tbsp of broth. Season with pepper. Cover and simmer for about 3-5 minutes.
  • You may add 1 teaspoon of hot sauce (optional) for a hot spicier taste. Enjoy! Serve with rice.

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday ,  Anyone Can Cook , Simply Delish Saturday , Weekday Potluck               



Monday, September 19, 2011

Weekend Blog Follower Caravan #23

The Weekend Blog Follower Caravan is back... and this time the task is to follow and "Like" co-bloggers on their Facebook page. Who wouldn't want to add number of fans on their facebook page?  Now i'm counting... :)



This weeks sponsors are Pink Memoirs and Postcard Enthusiast.
Weekend Blog Follower Caravan is an online blogger-helping-blogger weekly meme, a big help for bloggers (especially the newbies)to help each other in terms of blog followers through Google Friend Connect, email subscribers Twitter and Facebook. For more details on how to join the fun, simply click this.


And here's my facebook page Pinoy Kitchenette.
or https://www.facebook.com/PinoyKitchenette    LIKE IT..LIKE IT..!

Happy WBFC!

Binatog sa Gata (Corn with Coconut Milk)



"Binatog" is a popular filipino snack, wherein white corn kernels are boiled and cooked until they burst out of their skin. Often served with a bit ounce of evaporated milk, sugar and grated coconut as toppings.
But the recipe i'm sharing here is a  more delicious variation because it is cooked with coconut milk instead of just plain water. Can you imagine the taste? It's creamy and sweet yes!

Ingredients:
3 cups corn kernels
1 liter water
3 cups coconut milk
1/2 cup sugar or to taste
1/2 tsp salt
1 pandan leaf

Procedure:

  • In a pot, cook the corn kernels with water. Add salt. Let boil and cook until very soft and kernels are bursting. Add more water if needed.
  • When the corn is cooked and water almost dry, add the coconut milk, sugar and pandan leaf. Let boil for about 10 minutes to cook the coconut milk.
  • Serve warm.

This post is linked to :  My Meatless Mondays  ,  eRecipecards , Anyone Can Cook



Tuesday, September 13, 2011

Kinunot : Who's afraid of the Shark?

Kinunot: A bicolano dish

Kinunot is an exotic dish of Bicol region, found in the southern part of Luzon. Kinunot or kunot in bicolano term literally means shredded. What makes this dish particularly interesting? We use the meat of baby shark or sting ray. Would you dare try that? Have you tasted that already? Well, If you'll ask me, I've had several servings of it for many times during my growing up years, and living just a few kilometers from the sea, there's a bounty daily supply of seafoods. And I tell you, both meats (baby shark and sting ray) are so tasty. It is cooked with coconut cream and malunggay or moringa leaves. I remember that before shredding the meat, it's boiled first with vinegar or calamansi juice, to rinse off stench.
There was even a joke in Bicol which tells, if you're going to travel by sea you should bring with you malunggay (moringa leaves) because sharks are afraid of it. Lol! Sharks were afraid to be caught and cooked for Kinunot. :)  Now, who's afraid of the shark? :)
But I think catching baby sharks and sting rays nowadays is being prohited. So you wont be seeing it sold in the market here in Manila. 
If you have reservations in eating this dish, don't worry... with the recipe i'm sharing here, I've replaced the baby shark meat and sting ray with that of Cream dory fish (though it's a bit bland). But the recipe came out well. So you might want to try this. You may use any other fish fillet you want.
Here's how....

Ingredients:
1/2 kilo fish fillet (i used cream dory)
2 cups malunggay (moringa leaves)
2 cups coconut cream
1 thumbsized ginger, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp calamansi juice
1/4 tsp ground black pepper, or to taste
3 pcs green finger chilis, chopped
1 pc red birds eye chil, chopped (optional)
fish sauce, to taste

Procedure:
  •  Shred the fish fillet (no need to boil it, since the meat are soft), the add calamansi juice into it. Set aside.
  •  In a pan, mix together the coconut cream, ginger, onions and garlic. Cook over medium heat, while stirring continuously to avoid curdling of the cream. Let boil.
  •  Then add the green chilis and the fish meat. Cook for about 5 minutes uncovered.
  • Season with fish sauce and ground pepper. Add malunggay leaves. Cook for another 3 minutes.
  • Transfer in a serving plate. Garnish with more chilis (optional). Serve with rice. Enjoy!
Kinunot




This post is linked to:

Saturday, September 10, 2011

Tilapia with Tausi


We live near the lake, so we have an abundant supply of fresh tilapia.
My daughter likes it cooked -deep fried with a heaping of catsup on the side. Me? I like it deep fried too, but with black bean sauce.
Tausi or tawsi  are fermented black beans and are available in cans or pouches here in the Philippines. Tausi is already salty so you have to be careful in adding too much on your dish.

What you need:
1 kg of fresh tilapia
oil, for deep frying
2 tbsp salted black beans, sauce included
1 big onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced
1/2 thumbsized ginger, grated
3/4 cup water
1 tbsp sugar
ground black pepper, to taste
1 tbsp oil

Procedure:
  • Wash and clean fish. Cut into 2( if desired). Drain well. Rub with some salt.
  • Deep fry fish in heated oil. Then set aside fish when done frying.
  • While frying the fish, heat 1 tbsp oil in a pan.
  • Saute onions, garlic,add ginger, then  the salted black beans. Add water. Cook for about 2 minutes.
  • Add the bell peppers, sugar and ground black pepper. Adjust the taste, add salt if needed.Simmer for another 2 minutes.
  • Pour the sauce on top of fish. Serve with rice!

This post is linked to :    eRecipecards , Weekday Potluck , Food Trip FridayFood Friday ,
                                     Any One Can Cook Spicey Weekend Hop





Monday, September 05, 2011

Stir-Fry Mushrooms and Kangkong



Today is Meatless Monday :)
A no-meat yet tasty and healthy dish. I have always liked mushrooms, so you'll often find cans of it in our pantry. Mushroom goes well with many dishes. Sometimes i just simply stir-fry it with olive oil and garlic, and that's a meal for me already. 
This is the first time I have combined mushrooms and kangkong. And it tastes good with a little oyster sauce as seasoning. Now, this is a new favorite!


Ingredients:
1 cup whole mushrooms
1 bunch kangkong (water spinach)
1 white onion, chopped
1 red onion, chopped
2 tbsp oyster sauce
1 tsp sugar
1 pc green finger chili , chopped
salt and pepper, to taste
1/2 cup water
2 tbsp sesame oil
1 tsp hot sauce (optional)

Procedure:

  • Wash and cut kangkong. Drain well. Set aside.
  • In a pan, heat sesame oil. Saute onions, add mushroom. Cook for about 3 minutes.


  • Add oyster sauce, water and sugar. Simmer for 2 minutes.
  • Season with salt and pepper.

  • Add kangkong and chilis. Stir. Cook for 3 minutes. You may add hot sauce if you like.


  • Makes about 4 servings. Enjoy!


 Sharing this post to: eRecipeCards,  Any One Can Cook


Sunday, September 04, 2011

Weekly Blog Follower Caravan #21




I am joining  Weekly Blog Follower Caravan this week.
I'm excited to join group like this coz I'm pretty sure of gaining some new friends and followers, I need this much since I'm a newbie in blogging! And I hope this really works :) Plus the enticing bonus of 5$ weekly  give away promo. Isn't that nice!
This week's sponsors are : Coffee on the Side and Walking News Paper
I'm excited to meet new co-bloggers.

Happy WBFC everyone!











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