Filipino Food Store » ginger

Sardines

Hilda — Mon, 15 Jun 2009 13:23:10 +0000

How about making your own home-made sardines. A great way to cook your sardine fish and tomatoes. For a version more filipino you can replace the sardines with galunggong fish.

Ingredients:

1 kilo of sardine fish (you can replace this with galunggong) cleaned and washed

some cooking oil

3 tablespoons of flour

salt

1teaspoon of chili powder (optional)

one fourth cup of olive oil

20 cloves of garlic minced

1 big onion sliced

1 teaspoon of fresh ginger chopped

half a cup of tomato purée (tomatoes skins and seeds removed puréed in a blender)

1 teaspoon of tomato paste

4 tablespoons of vinegar

salt

pepper

Procedure:

Dredge the fishes with flour and fry them on a shallow pan with some cooking oil. Set them aside. In another casserole, put some olive oil (about 3 tablespoons) and start sautéing your garlic, onion and ginger. Add the tomato paste, tomato puree and vinegar. Put your fried fishes and chili powder. Let it simmer over medium fire. Pour the rest of your olive oil. Salt and pepper to taste.

Siopao

Hilda — Tue, 09 Jun 2009 17:01:03 +0000

Who has not tasted siopao yet is definitely missing a lot!

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola. Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns. Isn’t that great! If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil. Mix well. Put some salt and pepper to taste. Your dough balls will double in size, punch them down. Knead them one by one on your floured table. Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling. Gather sides toward the center, twist and be sure to seal it correctly. Place the pinched side down on a parchement paper. Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

Prawn & Bean Sprouts Salad

Hilda — Sat, 06 Jun 2009 13:36:17 +0000

When warm weather comes salad recipes are a must! Here’s one healthy recipe of prawns and bean sprouts you will definitely love!

Prawn and Bean Sprouts Salad

Ingredients:

for the salad
100 g of vermicelli noodles (glass noodles) 2 carrots 50 g of bean sprouts 150 g of shrimps (cooked and without shells)

for the sauce 1 small ginger 1 tsp of soy sauce 2 tbsp of sesame oil 1 tsp of sesame seeds 3 tbsps of lime juice 1 tsp of honey

Cook the vermicelli or glass noodles in a big casserole with water as you would cook a pasta noodle. Let it cook for five minutes only then drain it. Wash it with cold running water to avoid from sticking. Wash and peel the carrots and courgette. Cut them in julienne strips. In a bowl mix all the vegetables together with the vermicelli noodles and cooked shrimps. For the sauce mix together all the ingredients in a small bowl and add just before serving.

Adobong Ilonggo of Claudine Barretto

Hilda — Wed, 20 May 2009 14:27:45 +0000

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Tilapia in Coconut Milk (Ginataang Tilapia)

Hilda — Wed, 20 May 2009 14:18:55 +0000

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed.

ginger about a thumb sized pounded

2 cloves of garlic, pounded

1 onion sliced

2 pieces of long green chili (siling haba)

1 cup of coconut milk

1 bundle of pechay, cleaned and cut in serving portions

some cooking oil

Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.

Paksiw na Bangus

Hilda — Fri, 25 Jul 2008 13:38:27 +0000

The best way of choosing bangus is by their eyes. It should be shiny and brilliant; It shouldn’t have any foul odor too.

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

Ginataang Tulingan

Hilda — Fri, 18 Jul 2008 12:59:32 +0000

Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Sweet and Sour Pork

Hilda — Tue, 08 Jul 2008 12:13:11 +0000

Ingredients:

1 kilo of pork loin slice them bite size pieces

1 egg

half a cup of flour

some cooking oil for frying

3 cloves of garlic

1 onion

some ginger chopped (you can replace this with ginger powder)

1 red bell pepper cut in cubes

1 green bell pepper cut in cubes

1 can of pineapple chunks (drained) and reserve the juice

2 tablespoons of soy sauce

some salt,

1 tablespoon of catsup

1 teaspoon of sugar

1 tablespoon of vinegar

1 teaspoon of cornstarch

some water

Procedure:

Start by beating the egg, then put the flour in a plate. Heat your pan with cooking oil. Put your pork in the beaten egg, add salt and pepper. One by one dredge the pork in the flour and fry them. Cook each side for about three minutes or until its golden in color. Set aside your fried pork. In another clean casserole, pour some cooking oil and start sautéeing your ginger, garlic and onion. add your pork then mix them well. Toss in the peppers and the pineapple. Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce. Put some pineapple juice (about a quarter of a glass) in your pan. Mix them well. Cover and let it simmer gently over low fire. Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce. Turn off the fire and serve hot with rice.

Tokwa’t Baboy

Hilda — Tue, 08 Jul 2008 12:02:59 +0000

Ingredients:

1 block of big fresh tofu

3/4 kilo of pork

3 pieces of shallots chopped

1 thumbsize ginger minced

1/4 cup of vinegar

1 teaspoon of vinegar

3 tablespoon of soysauce (toyo)

5 pieces of hot chili pepper (siling labuyo) optional

salt, pepper

one cup of cooking oil

Procedure:

In a deep casserole pour one liter of water add your pork and add some rock salt. Cover and let it boil for about thirty minutes. With an aid of a fork check the tenderness of your pork. After forty five minutes your pork is ready. You can keep the pork broth in making some soup or for cooking noodles. Get your pork and cut them in cubes once it has completely cooled off then set it aside. In another casserole, pour your cooking oil and let it warm up. Slice your fresh tofu of about 2 centimeter thickness each and deep fry them. They should be golden brown. Better to deep fry them to avoid sticking and breaking your tofu. Cook them gently for about seven minutes each side. It will depend on how hot your pan is. Let them cool and dry in a paper towel. Once it has completely cooled off, cut them in cubes. In a bowl mix the vinegar, soysauce, chopped ginger and shallots together. Add sugar,salt and pepper to taste. Put your cut pork and tofu. Toss them well. Perfect as a side dish with a hot porridge or eat is as a pulutan.

Chicken Pork Adobo

Hilda — Sat, 14 Jun 2008 12:44:04 +0000

Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!

Ingredients:

half a kilo of chicken cut into serving pieces

half a kilo of pork cut in cubes (about 3- 4 inches)

one clove of garlic, minced

1 tsp of grated ginger

1 tsp of peppercorn (pamintang buo)

1 tsp of sugar

1/4 soy sauce

1/4 cup of vinegar

2 tbsp of cooking oil

Procedure:

The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the meat has come out and the sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!