"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".

Sunday, April 29, 2012

Tambakol ~ Paksiw sa Gata

(Note: There had been trouble with links so I am reposting this.)

There's always an abundant supply of Tambakol (yellow-fin tuna) in our local markets. And this is cheaper than other tuna varieties. Aside from grilling it, I like to have it for paksiw sa gata. Now isn't that soooooo tasty?
Paksiw is a process of cooking meat or fish in vinegar with spices. And that would be delicious as is... 
But we want to add more and more flavor on it, so after cooking tambakol in paksiw style, we will cook it in gata (coconut cream). Then add some chilis! yummy! Tara let's eat....


Paksiw sa Gata

1 kilo tambakol , sliced
2 cups coconut cream
3 thumb-sized ginger, crushed and sliced
1 big red onion, chopped
8 cloves garlic, crushed
1 bay leaf
1/2 tsp whole black pepper
3 tomatoes, chopped ( optional)
1/2 cup vinegar
1 cup water
3 pcs whole green chilis 
salt or fish sauce, to taste
ground black pepper, to taste
banana leaves, cut about 2x10(inches) for wrapping

  • Wash fish. Pat dry. Rub some salt.
  • In a bowl, mix together garlic, onions, tomatoes, ginger, a dash of ground pepper, then place about a tbsp mixture on top of each fish slices, then wrap each in banana leaves. 
  • Layer all the rest of ingredients in the pot (except the coconut cream, water and vinegar). Then place the fish wraps on top of the spices. 
  • Now pour in the vinegar and water. Cover and cook for about 15 minutes or until the water is reduced (but not dry).
  • Add the coconut cream. Simmer. Season with fish sauce.Cover and cook for about 10 minutes. 
  • Serve with rice. Add some chopped chilis, if preferred. Enjoy!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Thursday, April 05, 2012

Tofu Kare-Kare (Kare-Kareng Gulay at Tokwa)

I'd like to share with you a very easy to prepare and affordable version of Kare-Kare. 
If you find cooking kare-kare with beef tripe or ox tail a bit tedious, since it requires long hours to tender the meat - why not have tofu instead? Vegetarians would also love this, I'm pretty sure! It's all veggies and tofu! Now, who wouldn't want this very tasty and healthy version of kare-kare? And since we're observing the Lenten season, this is perfect too!

Tofu Kare Kare - a vegetarian Kare-Kare

Tofu Kare-Kare (Kare-Kareng Gulay at Tokwa)


2 blocks of tofu, cut into big chunks
1 bunch of pechay
about 10 strings of sitaw, cut about 3 inches
2 eggplants, sliced diagonally
1 banana heart/blossom , sliced (remove the hard layers)
1 pack of kare-kare sauce mix, dissolved in about 2-3 cups of water
3 tbsp of peanut butter
vegetable oil
1 onion, chopped
3 cloves garlic, minced
fish sauce, to taste
bagoong (shrimp paste) optional

  • Brown each sides of  tofu in a heated pan with oil. Set aside.
  • In a pot, heat oil. Saute onions and garlic. Add the kare-kare sauce mix. Let boil.
  • Add the banana blossom and peanut butter. Cover and cook for about 8 minutes. Add sitaw and eggplants. Cook for about 2 minutes. Then add pechay. Season with fish sauce. Add the tofu. Simmer for another 2 minutes.
  • Serve with bagoong on the side. 
* You might also like to try Seafoods Kare-Kare from my previous post.

This post is linked to :  eRecipecards

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