"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".

Monday, December 31, 2012

Steamed Lapu-Lapu with Tomato Sauce

And so the countdown begins....

Just a few more hours from now and we welcome 2013. A new year to start everything. New hope. New endeavors. New goals. May the force be with us! May the Almighty bless us! May the luck be upon us!

And speaking of good luck, it's been a part of auspicious filipino practice (from chinese influence) to serve whole fish aside from those round and sticky foods during new year - for prosperity. Well, anything that promises and brings success, wealth and happiness - let's attract it all in! But let's not forget to pair it up with hard work too. 

Oh, back to the fish -here's a simple and an easy one you can dish up tonight ...  

Steamed Lapu-Lapu with tomato Sauce

Steamed Lapu-Lapu with Tomato Sauce


1 med. size Lapu-Lapu (also known as grouper)
2 ripe tomatoes, chopped
1 onion, finely choped
1 small red bell pepper, finely chopped
3 tbsp tomato sauce
2 tsp brown sugar
1 tsp grated ginger (1/4 part goes to the fish and the rest to the sauce)
1 green chili, chopped (as garnish)
salt , to taste
ground pepper, to taste
3/4 cup water
1/2 tsp sesame oil
2 tsp cooking oil
1/2 tsp hot sauce (optional )

How to prepare:

  • Clean fish. Wash.Pat dry. Rub some ginger and little salt and pepper and the sesame oil. 
  • Steam fish in your steamer. This cooks fast. about 5 to 10 minutes its done.Set aside. 
  • In a pan, heat oil, saute, ginger, onion.add tomato and bell pepper and the rest of the ingredients.
  • Simmer and let the tomatoes softened, and the sauce thickened. Add more water if you want it a bit more saucy. Adjust seasoning as preferred. 
  • Pour the sauce over the fish. Garnish.
  • Enjoy!
Note: Lapu-Lapu can be a bit expensive, no worries - you can use also use Tilapia.

Wishing you Happy and Prosperous 2013 Everyone!!! 

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

Thursday, December 27, 2012

Chicken Relleno {Stuffed Deboned Chicken}

Chicken Relleno (Stuffed Deboned Chicken)

Chicken relleno has always been a feast to the eyes as much as it pleases our "panlasang pinoy". It has become a tradition, a part of our noche buena or Christmas dinner. Some friends has always asked me how do I make my chicken relleno. Well I haven't posted it before either because it's gone in a flash (oh yes! that fast!)  before I'd get a decent photo of the chicken relleno.

Lucky me! This time,I was able to tap some hands who would want to get a pinch for a bite piece of this stuffed chicken :) This is what we had for Christmas dinner.

 Chicken Relleno 

This is really very easy to make. Fresh deboned chicken are available in the supermarket, so no hassle if you don't know how to debone a chicken - just buy a ready one! Then everything is just going to be just mix-stuff-bake/roast.

Chicken Relleno

Chicken Relleno {Stuffed Deboned Chicken}

1 deboned chicken (about 1 to 1.5 kgs.)
1/4 butter
1 tsp annato seeds (atsuete) *optional

For the chicken marinade:
2 tsp soy sauce
2 tsp calamansi juice
dash of ground black pepper

For the stuffing:
400 g minced chicken
1 red bell pepper, finely chopped
1 large white onion ,finely chopped
1 stalk celery, finely chopped
1 carrot,grated
1 pc chorizo de bilbao, finely chopped
1/8 cup raisins
2 pcs pandesal  (or day old bread), soaked in one cup of milk
3/4 cup bread crumbs
1/2 tsp paprika
1/4 tsp  fresh ground pepper
1/2 tsp salt, or to taste
2 hard boiled eggs

  • How to prepare:

1. In a bowl, mix the marinade.Marinate the chicken for about 30 minutes to an hour.
2. Pre heat oven to 190oC 

2. Lay the chicken in a flat surface as shown in the photo above.

3. In a bow,mix all for the stuffing except the hard boiled egg. If you would want to know
if the seasoning is just right, get a small piece and fry it in a pan. This way you would know
if you need to adjust the salt. Some recipe would call for pickles, I opted it out, I wanted the celery
and the paprika instead. 

4. Stuff the mixture inside the cavity. In the mid part squeeze in the hard boiled eggs.

Add caption
5.  When done stuffing, seal the cavity with a toothpick or stitch them if you like. 
then tie the legs to keep it close together. After that, rub some butter and ground pepper.

6.  [Sorry no photos, I forgot to took some on this part] Place the chicken in a roasting pan [or a rectangular baking pan], cover with foil. 

7.  Bake for about 45 minutes. Remove the foil cover. Get some of the drippings, place it in a cup,then mix in the annato seeds. The sauce would be reddish. There, we have some basting to do. :) 
Baste the chicken every once in a while to keep from drying. Let the chicken cook for about 45 minutes more or until nice golden brown. Let cool for about 10-15 minutes before slicing. 

8. I love it best with mushroom gravy sauce. Yum!

Happy Holidays!                      

Thursday, December 06, 2012

Sweet and Spicy Pork Ribs (Korean Style)

Korean dramas, K-pop fashion and music .... we've been literally hit by these Korean storm. The latest obviously is Psy's Oppa Gangnam Style. :) Admit it! you know the song. You even tried the galloping moves :) I did!!! shhhhh! It has captured the global audience for several weeks already and still is a craze up to now. You can hear it almost everywhere, and when you do, I bet your hips and feet are moving unconsciously to the beat. And I bet, you're even practicing it for your Christmas party. Come on, don't be shy! Admit it!

Hush now. I can't tell you more about this dance, coz I'm not that so much into dancing. I would want to, but  goodness - parehas kaliwa paa ko! 

Now, let's just go talk about food. Korean food. Come to think of it, I haven't even been to an authentic Korean restaurant (as in authentic!). I have tried bulgogi and kimchi. And  I do know, based from the cooking shows and Korean dramas I've watched - guilty again :), the cuisine is superb when it comes to taste and presentation. Remember Jang Geum of Jewel in the Palace korean drama? It was fascinating how they prepare their cuisine traditionally. 

The closest and perhaps the easiest Korean dish I could think of that I could whip up for our dinner tonight is the Spicy Pork ribs. It so happen also that I found a pack of instant Dweaji Kalbi seasoning mix in the grocery earlier. Now isn't that convenient? Dweaji kalbi (or galbi) means pork ribs.
So come, let's dish up a yummy sweet and spicy pork ribs.

Korean Style: Sweet and Spicy Pork Ribs  (Dweaji Galbi)

Sweet and Spicy Pork Ribs


  • 1 kilo of pork spare ribs (I had it cut in into 2 to 3 inches)

For the marinade:

  • 1 pack of Dwaeji Galbi seasoning mix
  • 1 tbsp sesame oil
For basting:
  • 1/2 cup pineapple juice
  • 1 tbsp brown sugar
  • 1/8 tsp grated ginger
  • 1/8 tsp garlic powder
  • 1 tbsp soy sauce
  • dash of black ground pepper
  • 1 tbsp sesame oil

How to prepare:

Marinate the pork ribs with Dweaji Kalbi seasoning mix and  sesame oil.

  1. Marinate the pork with the Dweaji Kalbi seasoning mix and 1 tbsp sesame oil for about 3 hours.
  2. Preheat oven to 190°C.
  3. Mix all the ingredients for basting mix in a bowl.
  4. Line a baking sheet with aluminum foil.
  5. Arrange the meat on the baking sheet. Don't throw away the marinade, mix it with the basting sauce.Set aside.
  6. Tightly cover the meat with foil.
  7. Bake for 1 hour. Remove the foil cover. By this time, meat is tender.

There's two way for you finish this off, choose which is more convenient for you, after step #7
  • OPTION 1: Set the oven to grill. Pre-heat grill. Grill the ribs for 10-15 minutes. Baste the ribs with the  sauce while grilling. While doing this, you'll notice that the sauce becomes thicker and sticking nicely to the meat.
  • OPTION 2: Cook it over charcoal grill. Continuously baste the meat while grilling. Cook it until nicely charred.

Note: I originally planned to cook it charcoal grilled, but then I don't have a stock of charcoal.           So I cooked it in the oven. OPTION 1.

Serve it with rice and stir-fry vegetables. Enjoy!
Mashikeh - mogoseyo! Now I'm learning korean language as well- i picked it up from the Korea nobelas, guilty again!          

Korean Style: Sweet & Spicy Pork Ribs (Dweai Galbi)

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

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