"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, June 27, 2012

Paksiw na Galunggong sa Santol



And now..it's the season of Santol! It's back! It's back!
I got wide-eyed when I saw baskets of santol in the market early this morning. Hmn! That is so good! I haven't eaten Isdang Pinaksiw sa santol in a loooooong time.
Maybe you've tasted Sinigang sa santol or the ginataang santol... but it's seldom you've come across or even tasted a dish of pinaksiw sa santol.



This is perfect to share on our Kulinarya's challenge for this month. Our hosts Cherrie of  Sweet Cherrie Pie & Tina of Pinay In Texas Cooking Corner  tasked us to prepare a unique Filipino dish. So here's my share -  Isdang Pinaksiw sa Santol ~ "Only in the Philippines".



In choosing santol for this dish, pick the ones which are ripe enough. Not too ripe cause that's sweet already and not green coz that's gonna be bitter. We want the perfect sourness.


I used galunggong fish (also known as mackerel scad or round scad)) for the paksiw. Galunggong is considered as "the poor man's fish" , being the most affordable fish for a common filipino. It is used as benchmark for the economic status of the local public. But I guess that won't be applied these days anymore, because it's now as pricey as some imported and local fish we have in the market.


Paksiw na Galunggong sa Santol

Ingredients:

1 kilo Galunggong
3-4 pcs santol
1 onion, chopped
3 cloves garlic, minced
2 thumbsized ginger, sliced and crushed
3 siling haba (finger chilis)
2 tbsp vinegar
1 cup water
salt and pepper, to taste
banana leaves for wrapping (but optional, i just wanted to wrap it coz i love the hint of flavor and aroma of the banana leaves


How to prepare:

  • Clean, de-gut and wash the fish. Drain. Then rub with some salt and pepper.
  • Wrap the fish with banana leaves.

  • Peel the santol, the make some crisscross slits, then you may or may not remove the seeds. But never swallow the seeds cause it might cause some digestive problems.

  • In a pan or pot, put the fish and all the ingredients together. 

  • Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper.





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







Sunday, June 24, 2012

Ginataang Labong

Labong or bamboo shoots are commonly used in Asian dishes. This is one of my all-time favorite vegetable. It is low in calories and fat. It is also one good source of potassium and fiber.

Fresh Labong (bamboo shoots) is widely available in our Philippine markets. And if you are thinking of one light-budget dish, then this one is up! With just about P50-P70, you'll have a yummy Ginataang Labong for a family lunch. Mosts palengke (markets) or even supermarkets sell it already sliced, so no need to do some chop, chop, chopping....

What else can you expect but me putting on more chilis and pouring in cococonut milk. But what I like best with Labong is adding sardines into it. But you can also use shrimps or meat. Me? just simply sardines.

Ginataang Labong sa Sardinas


Ginataang Labong (Coconut creamed Bamboo shoots)

Ingredients:
2 and 1/2  cups sliced labong (bamboo shoots)
2 cups coconut milk 
1 onion, chopped
3 cloves garlic, minced
1 thumbsized ginger, peeled and crushed
1 cup of chili leaves (optional)
chopped red and green chilis, as desired
1 small can of sardines in tomato sauce
salt and pepper, to taste

Procedure:
  • First, we need to cook the bamboo shoots in boiling water for about 20-30 minutes. This will soften the shoots and get rid of its bitterness. Leave it boiling uncovered to dissipate into air the compounds that cause bitterness. Drain the water when done. Set aside
  • In a pan, put together the coconut milk, ginger,onions, garlic and the sardines. Cook in medium low heat while stirring constantly to avoid curdling. Add the bamboo shoots. Then cover and cook for about 10 minutes or until the bamboo shoots are more tender and the coconut milk is reduced to desired sauce consistency.
  • Season with salt and pepper as desired. Add the chopped chilis and the chili leaves.
  • Serve with rice.
This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday





Sunday, June 17, 2012

MABFEX 2012 : 6th Manila Foods and Beverage Expo

Had a good time today (as expected!) at the 6th Manila Foods and Beverage Expo at the Manila World Trade Center. It's the biggest and most awaited food show of the year to all food enthusiasts and entrepreneurs. The event runs from June 13 to 17. So if you happen to be near the area, you might want to join the fun - it's the last day today so hurry, hurry, hurry!

With P100 as entrance fee you get to enjoy a  gastronomic adventure  for a day....   So off we go - me and Mr.B. 


Just present your ticket to claim your free bag.... now that's mine stuffed with goods bought at discount prices... take note: there are over 500 booths that sells and displays their products. urgh! so many things to buy... so little budget :(


now, these can't fit in my bag haha! you'll see lots of kitchen equipments and gadgets for home and business use...


cookwares, baking stuffs

table set-up by Pillsbury...

business guide booklets being sold in a booth...

free seminars and cooking demos by renowned chefs...

the event includes inter-school cooking and cake decorating competitions....
great tasting wine locally produced...

flavors such as star apple, strawberry and chocolate might pick your interest...

Whew! fun-filled day it was... With some bags of purchases, Mr.B. just happily tagged along ~ delighting himself with the local and international food booths offering "free taste" samples of their product. That's what we love best! Free taste! I wasn't able to take pictures of some food booth because we were so having an ample time endulging with foods! Yey!

Sunday, June 10, 2012

Pork Binagoongan sa Gata


Pork Binagoongan sa Gata
(Pork in Shrimp Paste simmered in coconut cream)


This is one popular Filipino dish I crave every once in a while. Traditionally this is done by simply sauteeing the ingredients. But adding coconut cream, what else can I tell you but Hmn!More yummy!

So for today's lunch ( even if its 34°C outside) let's have spicy Pork Binagoongan... Ooops ~ skip your diet for now 'coz cupfuls of rice entails this one. :)



Pork Binagoongan sa Gata
(Pork in Shrimp Paste simmered in coconut cream)

Pork Binagoongan sa Gata
Ingredients:


1 kilo pork kasim , cubed
3 tbsp shrimp paste
2 cups coconut cream
1/3 cup vinegar
8 cloves garlic, minced
1 onion, chopped
1 thumbsized ginger, grated
2 pcs bay leaves
1 tbsp sugar
2 tbsp cooking oil
chopped green and red peppers (as desired)

Procedure:



  • Place the meat cubes in a bowl, pour in the vinegar. Set aside for about 10 mins.
  • In a pan, heat oil, sautee onions and garlic. Stir in the meat. Let slightly brown.
  • Add the shrimp paste.
  • Pour in the coconut cream, sugar, bay leaves and half portion of grated ginger. Cover and simmer for 15 minutes or until pork is tender and the coconut cream reduced. I  used pork kasim (shoulder), its a tender part of pork and requires lesser time to cook.
  • I did not add salt because the shrimp paste was salty enough. You may adjust the taste as preferred.
  • When cooked, turn off the heat, then add the chopped chilis and the rest of the grated ginger.
  • Serve with rice. Enjoy!

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







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