Tam-is ang sabaw ug lami kaayo, maong paborito jud nako ning sinabawan nga kinhason. Higop na ta mga higala :-), ug ingon pa sa akong lola makapabaskog jud ni :-). Unsay tawag ninyo ani nga kinhason? Mga Sagol: 1 kilo kinhason 1 sibuyas 3 tasa tubig 1 kutsarita luy-a (strips) 1 tasa kamunggay sibuyas dahon asin Pamaagi sa pagluto: 1. Pabukalon ang tubig kauban sa sibuyas ug luy-a. Ilunod ang kinhason, padayunon lang sa pagpabukal sulod sa lima ka minuto para maluto, tilawi unya timplahi ug asin. 2. Ilunod ang kamunggay ug dahon sa sibuyas, pwede na haunon. 3. Manghigop na tag sabaw mga higala.
Ingredients for 6 servings: 1/2 kilo pirit 3 cloves garlic ( crushed) thumb size ginger ( sliced) 1 onion (sliced) 1 onion ( sliced) 2 cups coconut milk 1/4 teaspoon ground pepper 3 finger chili (siling haba) salt to taste Procedure: 1. Sauté the ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then bring to a boil and simmer for a minute. 2. Add the fish then simmer until cooked, add the rest of the coconut milk and chili, simmer for a minute then turn off the heat. 3. Serve hot with rice and enjoy.
Simply cooked with herbs. Ingredients for 2 servings: 1/4 kilo shrimps ( de-shelled ) 1/2 teaspoon oregano flakes 1 bay leaf /laurel 3 basil leaves 3 mint leaves salt and pepper to taste Procedure: 1. Chop finely or Pound together the oregano, mint, basil and laurel, then sprinkle the de-shelled shrimps with the herbs and add salt and pepper both sides until done then serve on a bed of salad.
Savor the fresh flavor of shrimps in a very easy way of cooking. Ingredients for 4 servings: 1/2 kilo shrimps (de-shelled and cleaned) 1/2 cup sliced tomatoes 1 onion ( sliced) 2 cloves garlic 1 tablespoon calamansi or lemon juice salt and pepper to taste Procedure: 1. Saute the garlic, onion and tomatoes then add the shrimps and continue sauteeing for a minute. 2. Add the fish sauce, lemon juice and pepper then continue cooking, add salt of needed. Turn off the heat when done. 3. Serve it hot.
I cooked this out of curiosity, I really wanna try what is the taste of this shell that's why I bought some. The soup is really delicious and we all loved it, the shell's meat is chewy but yummy.You can remove the meat by just pulling it, no need to crash the shell :-). Ingredients: 1/2 kilo conch shell 2 cups water 2 pieces finger chili 1 bunch spring onion 1 teaspoon ginger strips 1 small onion salt and pepper to taste Procedure: 1. In a pot put the water, onion, chili and ginger then bring to a boil, when boiling add the shell and simmer for 10 minutes. 2. Add salt and pepper to taste then simmer for a minute and turn off the heat. 3. Add the spring onion then serve.
This is a must try recipe. I am very sure that your loved ones will adore this. Very Crispy in every bite. Ingredients for 3-4 servings: 1/4 kilo Shrimps (shelled and chopped) 1 piece carrot ( diced) 1 onion (minced) 2 tablespoons flour 2 pieces eggs ( yolks and whites separated) 8 slices loaf bread ( diced) salt and pepper to taste oil for frying Procedure: 1. Saute the garlic and onion then add the shrimp, salt and pepper then stir for two minutes and remove from heat. Set aside to cool. 2. When it's cooled add the yolks and flour then mix well. Form every ½ tablespoon of mixture into balls. Refrigerate for 30 minutes.
3. After 30 minutes get the egg whites and beat it, then dip the shrimp balls and roll over the diced bread. 4. Deep-fry in hot oil until golden brown. Drain on paper towels and serve with a smile :-).
My friend gave me a present from her travel, it's not something that I could keep forever :) but something special and delicious that I can cook. Crab claws! When she handed me the packet, I can't help but smile because I'm glad she gave me something for my blog. Here is a simple recipe that I made. Ingredients: 10 pieces crab claws 1 bay leaf or laurel 1 1/2 cup Coconut water 2 cloves garlic (crushed) salt and pepper to taste Procedure: 1. In a pot put the coconut water, bay leaf and garlic then bring to a boil. 2. Add the claws of the crab then boil for 10 minutes, add salt and pepper to taste, simmer for a minute then turn off the heat. 3. Crack the shell then serve and enjoy.
A treat from my Nana ( my mom), she bought me some for our lunch and I cooked it in coconut milk. It's so yummy.
Ingredients: 1 kilo crabs 2 cups coconut milk 3 cloves garlic thumb size ginger 1 onion 1 bunch swamp cabbage ( kangkong) salt and pepper to taste Procedure: 1. Saute the garlic, ginger and onion then add the coconut milk and bring to a boil. 2. Add the crab, simmer until cooked while stirring occasionally, add the kangkong, salt and pepper then simmer until done. 3. Serve hot with rice.
Simple yet delicious. Try it and enjoy. Ingredients: 1/4 kilo small size shrimps 1 egg ( beaten) 1/2 cup flour 1/2 cup water ( add if needed) salt and pepper to taste Procedure: 1. Combine all the ingredients and mix well until well combined. 2. Heat an oil, scoop a portion then deep fry until golden brown. Remove from oil then place in a plate lined with paper towel to absorb the oil. 3. Serve and enjoy.
I cooked this because my nephews and nieces like sweet and spicy paksiw.
Ingredients: 1/2 kilo Galunggong ( round scad fish) 1/2 cup vinegar 4 cloves garlic ( crushed) 1/4 teaspoon peppercorn ( pamintang buo) 2 pieces laurel 1 onion 2 tablespoons sugar thumb size ginger( strips) some chili salt to taste Procedure: 1. In a pot put all the ingredients and let it boil then simmer until cooked. 2. If the taste of the vinegar is so strong, you can add a little water. 3. Simmer for few minutes until done. Serve hot.
Simple yet yummy tuna spring roll. I cooked this for friends who will not eat pork and beef due to health reasons. They really loved it. Ingredients: 2 cans tuna in oil 1 onion ( minced) 2 small size carrots ( Julienned) salt and pepper to taste spring roll wrappers Procedure: 1. Combine the canned tuna, onion, salt and pepper until fully mixed. 2. Spoon a portion of the mixture, then put a slice of carrot and wrap well.
I was tempted to cook this because while I am at the market this morning, the vendor of this is a very good one and was able to convinced me to buy this. I'm glad that I bought it, the soup is yummy, I am the one who ate the eye, that's extra yummy for me. Have you eaten tuna's eye before? Ingredients: 1 kilo sliced Tuna head 3 cups water ( add if needed) 2 tablespoons fish sauce (optional) 1 onion 1 teaspoon ginger strips 1/4 kilo Chinese cabbage or any green leafy vegetables for soup some chili fingers salt to taste
Sliced Tuna Head
Procedure: 1. Saute the ginger and onion then put the tuna head and fish sauce then simmer for 2 minutes then add the water and bring to a boil, when boiling reduce the heat and simmer until the fish is fully cooked. 2. Increase the heat to high then add the Chinese cabbage, chili and salt to taste then simmer for a minute, turn off the heat. 3. Serve it hot and enjoy.
Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it. Ingredients: 1 piece bangus ( slice into your desired size) 2 tablespoons tomato paste 1 small onion 3 cloves garlic 1/4 kilo pechay 2 cups water 6 slices of fried banana salt and pepper to taste Procedure: 1. Fried the fish until golden brown, set aside. 2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil. 3. Continue simmering then add the pechay and the fried banana and simmer for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat. 4. Serve it hot and enjoy.
Catfish can be cooked in so many ways but I like it crispy and hot, just like this. Ingredients: 2 catfish (hito) cleaned 2 stalks lemon grass (tanglad) 1/4 cup flour salt and pepper to taste Procedure: 1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown. 2. Serve it hot.
Are you good at eating these shells called bagongon or telescope shell in English? I am a good eater of telescope shell because we always have it since I was young, I love sucking it when the meat of the shell and the flavor of the coconut milk touched your tongue and pallate together, "Lami" (yummy). Ingredients: 1/2 kilo bagongon thumb size ginger 1 small onion 1 cup thin coconut milk ( ikalawang piga) 1/2 cup pure coconut milk ( kakang gata) 1 bunch swamp cabbage ( kangkong) or talbos ng camote salt to taste
Procedure: 1. Cut the tip of the shell then wash well.
2. In a pot put the thin coconut milk, ginger, chili and onion then stir and bring to a boil, when boiling add the telescope shell (bagongon) then simmer for 5 minutes. 3. Add the swamp cabbage ( kangkong) and simmer until half cooked then add the pure coconut milk and salt to taste then simmer until done. 4. Serve and enjoy. :-)
Easy to cook shrimp dish that will make the eaters/ loved ones, love you more. Give it a try. Ingredients: 1/2 kilo shrimps 2 tomatoes 2 tablespoons butter 2 cloves garlic 1 small onion salt and pepper to taste Procedure: 1. Heat the butter then saute the garlic, tomato and onion until soften then add the shrimps. 2. Give a good stir and increase the heat, add salt and pepper to taste then stir until done. 3. Serve it hot.
I love cooking anchovies paksiw this way to avoid it from breaking up. I learned this style from my parents. Ingredients: 1/2 kilo anchovies ( dilis) thumb size ginger 1 onion 2 cloves garlic 1/2 cup vinegar 1/4 teaspoon black pepper (crushed) salt banana leaves for wrapping Procedure: 1. Combine the anchovies, ginger, black pepper, salt, garlic and 1/4 cup vinegar and mix well.
2. Spoon a portion then place it on the banana leaves and wrap well.
3. When wrapping is done, put the rest of the vinegar, cover and cook over low heat. Serve when done.
I'm craving for a milkfish belly with soup and this is the perfect dish for it, the creamy milkfish belly in a hot sour soup oh so yummy. Ingredients: 1 big milkfish (bangus) 1 bunch kangkong (swamp cabbage) 1 onion 3 cups water ( add if needed) 2 tablespoons patis chili finger ( siling haba) 1/4 kilo tamarind (wash well boiled and drained) or sinigang mix according to your taste salt to taste
milkfish
Procedure: 1. In a pot put the onion, fish sauce, chili finger, salt and fish then cook over medium heat, allow the natural juice of the fish to come out and simmer for 3 minutes then add the water and bring to a boil. 2. Simmer until the fish is cooked then add the swamp cabbage and simmer until cooked then add the tamarind extract or sinigang mix then simmer for a minute and turn off the heat. 3. Serve it hot.
This variety of sea shell is one of the bests for soups, in Mindanao region this is called Tuway. The meat is succulent and the soup is irresistible. "Higop na!" . Ingredients: 1/2 kilo clams 1 cup horse radish (malunggay) 1 onion 1 tomato 1 1/2 cup water salt and pepper to taste
Procedure: 1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the clams and boil for 2 minutes or until the shells opened. 2. Add the horse radish, salt and pepper to taste then simmer for a minute and turn off the heat. 3. Serve it hot and enjoy.
Halabos is a cooking method in the Philippines wherein you cook the base ingredients with its own juice. This cooking procedure mostly applies to shrimps and crabs because these seafoods do not require a lot of time and soup in cooking. Ingredients: 1 kilo crab ( washed well) 1/2 teaspoon salt 3 cloves garlic
Crab
Procedure: 1. Put the crabs in a pan together with the salt and garlic. 2. Cook over medium heat until the natural juice comes out, stirring occasionally until done. 3. Serve hot .
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