Fistek

If  bistek is for beef cooked like a steak but Filipino style, there is also a delicious fish dish cooked like bistek and the name is fistek, have you tried it? Of course it is yummy, specially this one that's contributed by a loving mom, who loves to cook delicious dishes for her love ones, enjoy this recipe from Miss Gloria Resurreccion of Cavite, Philippines.

Ingredients:
1 kilo any fish of your choice ( this one we used tanigue or Spanish Mackerel)
1 teaspoon crushed black pepper
2 onions ( Sliced into rings)
1/2 cup soy sauce
1/4 cup water
2 tablespoons calamansi Juice ( add if needed)
Salt to taste

Procedure:
1. Fried the fish then set aside. Saute the onion until soften, remove some for toppings later.
2. Add the water and black pepper, wait until it is boiling then add the fried fish and simmer for 2 minutes to give a soft texture to the fish, then add the soy sauce and calamansi juice, simmer until the sauce is well blended, turn off the heat. ( Add salt if needed)
3. Top with ring onions then serve.

Contributed by: Miss Gloria Resurreccion

See other recipe contribution from Miss Gloria
Tortang Talong

How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one that we can buy from the market that is fully loaded with chemicals. Make it at the comfort of your home, happy cooking,

Ingredients for 2-3 servings:
1/4 kilo ground pork
8 cloves garlic ( minced)
1 tablespoon all purpose flour
1 1/2  tablespoons sugar
2 teaspoons vinegar
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/4 teaspoon salt

Procedure:
1.Combine  all the ingredients, mix well until fully blended, then divide into 8 portions, roll with your palms and form into longganisa shape.

2. Refrigerate or fry  right after making it, then serve it hot with fried egg and fried rice.

Note: Put a little sugar when you fry it, to give a caramelized texture.

Ginataang Labong

The viand that I will never get tired of. My favorite specially if it has lots of jute (saluyot).

Ingredients:
1/4 kilo bamboo shoots
1/4 kilo shrimps
1 cup pure coconut milk ( kakang gata)
2 cups thin coconut milk ( hindi kakang gata)
1 small onion
2 cups cleaned saluyot
salt to taste

Procedure:
1. Boiled the bamboo shoots until tender, if its already tender remove the water, then replace it with light coconut milk, bring to boil then put the shrimps, salt and onion simmer until its almost done.
2. Put the saluyot and  simmer for 2 minutes then put the pure coconut milk, simmer for a minute then turn off the heat.
3. Serve it hot.

Bukayo ( Palaman)

This is the best sandwich spread ( palaman) that we can have in our farm during my younger years, where electricity was not yet available in the remote areas of the town therefore, we do not have a refrigerator, since bukayo can be kept for a week without refrigerating it, my mother always have it available for us. Until now this is my family's favorite dessert and palaman. I will be sharing the dried version of bukayo soon, God willing.

Ingredients:
4 cups shredded young coconut
2 cups sugar
1 cup coconut water

Procedure:
1. In a pan caramelize the 1/2 cup of sugar ( like what we do in leche flan) after caramelizing the 1/2 cup sugar, add the shredded coconut, coconut water and the rest of the sugar then cook over medium heat stirring constantly until it is done. It is done when the liquid is gone and your desired texture of the bucayo and the color is attained

Note: Caramelizing some sugar will make the color of the bukayo nicer.