Rellenong Bangus

Stuffed milkfish ( rellenong bangus) a little laborious to make but it's worth it, very yummy and perfect to prepare for the whole family specially during special gatherings.

Ingredients for 3 regular size Milkfish:
3 pieces milkfish  (properly cleaned)
1 onion( diced)
4 cloves garlic (minced)
1 carrot (minced)
1 cup green peas
1 bell pepper (minced)
1/2 cup raisins
1/2 cup corn starch for dusting
salt and pepper to taste
cooking oil for frying

Procedure:
1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.

2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.

3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.

4. After stuffing the fish, dust it with corn starch to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.

5. After frying, set aside to cool before slicing ( slicing it while hot is easy to break) Serve it with rice and enjoy.

Note: You can marinate the skin with soy sauce and calamansi juice if you want.

Clam soup ( Sinabawan nga tuway)

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 na Alimango

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 .

Adobong Bangus

Tired of the usual milkfish paksiw? Try this milkfish adobo recipe and enjoy a delicious meal.


Ingredients:
1 big milkfish ( cleaned and sliced)
1/2 cup vinegar
1/4 cup soy sauce
2 bal leaves/laurel
1/4 teaspoon black pepper
2 cloves garlic
1/2 teaspoon ginger strips
1 small onion


Procedure:
1. Saute the garlic, ginger and onion then add the fish and all the ingredients then bring to a boil, once boiling, let simmer over low heat until the fish is fully cooked.

2. Serve it hot.

Ginisang Fresh Alamang

This is not my favorite viand to eat, but this one, I was not able to resist. The natural flavor of a very fresh alamang captured my taste buds. I want to have it again. :-).


Ingredients:
1/4 kilo fresh alamang
1 big tomato (diced)
1 onion (diced)
2 cloves garlic
1 small bell pepper (diced)
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic, onion and tomato then add the fresh uyap and continue to sauté until half cooked.

2. Add the bell pepper, salt and pepper then stir until done.
3. Sprinkle with spring onion then serve it hot.

Mely's Kitchen Pancit Canton

My favorite noodles recipe of all time.  I garnish it with hard boiled egg, stir fried shrimps and serve it to a VIP :-). She said it's so delicious.

Ingredients for 6 servings:
1/2 kilo Pancit Canton
1 carrot ( strips)
1/2 kilo cabbage
1/4 kilo squid balls ( sliced)
2 tablespoons soy sauce
4 cups water
1/4 kilo pork
2 cloves garlic
1 small  onion
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish, add the squid balls and stir until it is also brownish.
2. Add the soy sauce and water then bring to a boil, simmer for  a minute then add the carrots and cabbage, simmer for a minute.
3. Add the pancit canton, stir well to mix evenly, add with salt and pepper to taste, stir until the pancit canton is cooked and turn off the heat.
4. Serve it hot with a smile :-).

Minatamis na Langka

Do you have some ripe jackfruit and you can not eat it all? This aromatic and sweet candied jackfruit is perfect to be cooked for the whole family specially this weekend. Have fun cooking.

Ingredients:
1 kilo jackfruit meat ( seeds removed)
1 cup brown sugar (add if needed)
1 cup water

Ripe Jackfruit

Procedure:
1. In a medium heat melt the sugar then add the water and jackfruit , mix well to distribute the sugar evenly, cover and simmer while stirring occasionally until you reached the consistency of a good candied jackfruit.

3. When it is done allow to cool and serve it as a dessert or a sandwich spread. Yummy!

2.

Shrimp and Tuna Omelette

Simple and easy to make yet so yummy, I cooked this with my nephews and nieces and we all loved it.

Ingredients for 10 servings:
8 beaten eggs
1/4 kilo shrimps ( de-shelled and cleaned)
1 can tuna flakes ( drained)
1 small onion (minced)
1 tomato ( diced)
salt and pepper to taste

Procedure:
1. Saute the onion and tomato then add the shrimps and continue to saute for a minute, add the tuna flakes, salt and pepper then simmer until cooked. Set aside.
2. Heat the pan with oil, pour in the beaten eggs then add the sauteed mixture and continue cooking until the omelette is done.
3. Serve it hot and do not forget to smile big :-).

Mely's Kitchen Bangus Paksiw

Paksiw is a cooking process in the Philippines using vinegar. Milk fish paksiw is my favorite specially the belly part, oh so yummy! I added a little soy sauce for a darker color of the fish.

Ingredients:
1 medium size bangus ( sliced and cleaned)
1/2 cup vinegar
1 tablespoons soy sauce
1/2 cup water
1/4 teaspoon black pepper ( crushed)
some chili finger (siling haba)
thumb size ginger
1 small onion
2 cloves garlic
salt to taste

Procedure:
1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer  until the fish is half cooked.
2. Add the water and continue to boil until the fish is fully cooked.
3. Serve it hot with extra rice.

Tosilog

One of the popular breakfast combo in the Philippines among "silogs" is this one, "TOSILOG" composed of
Tocino=TO - this is a sweet cured meat, it can be beef, pork or chicken.
Sinangag=SI- Filipino term for Fried Rice
Itlog= LOG - Filipino term for egg

My nephews and nieces love this combo, once in a while they can have it.
This is very easy to prepare, just cook the tocino and set aside.
Make fried rice and fried some eggs then arrange everything in a platter and serve.

Baked Scallops

 

A delicious delicacy that will make you want for more. Scallops are one of the best sea foods, a little expensive but it's worth it.

Ingredients:

6 pieces scallop ( boiled and ready in half shell)

1/2 cup flaked or grated mozarella cheese

1/2 cup mixed boiled vegetables ,diced( carrot, potato and green peas)

salt and pepper to taste

Fresh scallops

Procedure:

1.Top each scallop with mixed vegetables, salt, pepper and cheese.

2. Pre-heat the oven and bake the scallops for 15 minutes at 180C.
3. Serve and enjoy.

Adobong Itik

Duck meat is one of the yummiest meats that can be cooked into adobo. Meaty and succulent, I added  Sprite to really enhance the flavor and help in tenderizing the meat.

Ingredients:
1 whole duck ( cleaned and sliced to your desired size)
3 cloves garlic
1 onion
1/4 cup vinegar
1/2 cup soy sauce
2 cups sprite
1/4 teaspoon ground pepper
salt if needed

Procedure:
1.Saute the garlic and onion then add the duck and continue to saute until the pinkish color is gone.
2. Add the vinegar, soy sauce and ground pepper then simmer until the soy sauce color is evenly distributed in the meat, then add the Sprite and bring to a boil then simmer until the meat is tender.
3. Add salt if needed, when the meat is tender turn off the heat.
4. Serve it hot with rice.

Laswa

Savor the delicious flavor of various vegetable put together in one recipe called laswa. The popular vegetable soup recipe from Ilonggos. You can put  shrimps or fried fish to add more flavor, I used only fish paste because my sister told me that she like it with it.

Ingredients:
1 onion
2 tablespoons fish paste ( bagoong isda)
1 bunch string beans 
1 small patola
1 cup malunggay
6 pieces okra
2 eggplants
1 bunch alugbati
1/2 kilo squash
3 cups water ( add if needed)
salt to taste

Procedure:
1. In a pot put the water, onion, fish paste then allow to boil.
2. Add the squash, eggplant and okra, simmer until half cooked, then increase the heat so that when we put the leaves it will not be grayish.
3. Add the patola and string beans then simmer for 2 minutes, add the alugbati and salt, simmer until cooked then put the malunggay, stir and turn off the heat.
4. Serve it hot.

Bangus Sisig

Healthier version of sisig. I saw some leftover grilled Bangus from our lunch, that's why I cooked this, my Mom loved it, since she can not eat pork sisig because of health reasons. She said it's really yummy.

Ingredients:
1 1/2 cup flaked Bangus
2 tablespoons soy sauce
1  onion (minced)
3 cloves garlic (minced)
1/4 teaspoon chili powder ( can be replaced with fresh chili according to your taste)
2  tablespoons lemon or calamansi juice
1 egg (optional)
spring onion
salt and pepper to taste

Leftover Grilled Bangus

Procedure:
1. Saute the garlic and onion, then add the flaked Bangus, give it a good stir.
2. Add the chili powder, soy sauce, calamansi juice, salt and pepper then stir until well combined, continue stirring until done, crack and egg then sprinkle with spring onion.
3. Serve hot and enjoy.

Cornsilog

I prepared cornsilog today because my nephews requested for it, they said, what is "cornsilog"? Is it made with corn? I said "No, it's a meal composed of corned beef, fried rice and fried egg, in Tagalog fried rice is "sinangag" and egg is "itlog" so instead of naming it one by one they shortened it to "cornsilog". They replied with "ahhhhhhh" :-).
I prepared this by frying the eggs, then I sauteed one can of corned beef and added some onion. After I cooked the corned beef I transferred it into a bowl and put some rice in the pan where I cooked the corned beef for a savory fried rice.
Then I arranged everything in a platter and serve it with love.
My nephews where happy  and satisfied.

Pochero

Pork dish that I always want to cook if I have few quests, loaded with yumminess!

Ingredients:
1/2 kilo pork belly
1 piece chorizo ( sliced to your desired thickness)
2 banana ( saba) ( cut and fried)
2 cloves garlic
2 small Carrots
1 onion
2 potatoes
1 cup tomato sauce
1/4 kilo green beans
1/2 kilo Pechay Baguio/Chinese Cabbage
salt and pepper to taste
2 cups water


Procedure
1. Saute the garlic and onion, add the pork and saute until the pinkish color is gone.
2. Add the tomato sauce, salt and pepper then simmer for few minutes.
3.Add the water  and bring to a boil, simmer and stir occasionally.
5. Once the pork is tender add the potatoes and carrots and simmer until tender, then add the fried banana, chorizo and green beans, simmer for a minute then add with salt and pepper to taste.
6. Add the Chinese cabbage then simmer for a minute and turn off the heat then serve.

Cockle Soup

Cockles are very delicious kind of marine clams, this type is called in Davao region of the Philippines as "Kurang". Succulent and chewy but the flavor is so yummy, the best to cook it this way.

Ingredients:
1/2 kilo kurang (cockles)
1 small onion
1 tomato
2 cups water
2 cups camote tops ( talbos ng ccamote)
salt to taste

Procedure:
1. In a pot put the water,  tomato and onion then bring to a boil, add the shells and simmer for 5 minutes.
2. Add the camote tops then season with salt and simmer  for a minute and turn off the heat.
3. Serve it with love :-).

Shrimp with Peanut Butter

A nutty and creamy tasting shrimp dish that goes well with steamed rice. I cooked this from my imagination for a friend who loves to eat shrimps.

Ingredients for 4 servings:
1/2 kilo shrimps
1 tablespoon peanut butter
1/4 cup water
1 onion
1 clove garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and stir for a minute.
2. Add the water and bring to a boil then add the peanut butter, salt and pepper to taste, simmer until cooked.
3. Serve with rice.


I sprinkle it with chopped coriander.

Tochong Bangus

Tochong Bangus is easy to cook, this is one of the many recipes that we can make with milkfish, flavorful and will surely boost your appetite so make sure that there is enough rice when you serve this.

Ingredients for 8 servings:
2 medium size Milkfish (bangus) cleaned and cut to your desired size
1 can black beans (drained)
1 clove garlic
2 tablespoons vinegar
1 onion
2 cups water
1/2 cup flour
salt and pepper to taste

ingredients

Procedure:
1. Sprinkle the milkfish with salt then coat it with flour and fry it. Set aside.
2. Saute the garlic and onion then add the black beans and vinegar,  simmer for a minute then add the water and bring to a boil.

3. Add the fried milkfish then simmer for 3 minutes over medium heat, season with salt and pepper then simmer until done.
4. Serve it hot.

You can add tofu for this recipe.

Stir Fried Fresh Mushrooms

This is one of my favorites dishes , it's really yummy even without meat.

Ingredients:
1/2 kilo button mushrooms (cleaned and washed thoroughly)
3 cloves garlic
3 tablespoons soy sauce
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic then add the mushrooms and stir fry for a minute.
3. Add the soy sauce then continue stir frying  for 3 minutes or until done.
4. Put the spring onion, salt and pepper then mix well and serve it hot.