Filipino Food Store » salt

Calamares

Hilda — Tue, 16 Jun 2009 08:43:45 +0000

This is truly a perfect pulutan , fried squid!! And if you are hungry for more try them with white rice even better!

Ingredients:

half a kilo of Squid (medium or big size)

half a liter cooking oil

one cup of beer

half a teaspoon of paprika

salt and pepper

3/4 of flour

Procedure:

Clean and slice your squids. In a bowl mix the beer, flour, paprika, salt and pepper. Mix them well. In a deep frying pan , warm your oil, once it’s ready dip your squid into the batter and fry them until they are golden brown. You can serve it with different kinds of sauces: mayonaisse with a little bit of mustard, vinegar and chili or soy sauce with a slice of lime.

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.

Empanada

Hilda — Mon, 15 Jun 2009 12:55:41 +0000

One of the special delicacies I love to eat when I visit Ilocos is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. You can do it in pork, chicken and even in beef. It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil. Sauté the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Roast Pork

Hilda — Wed, 10 Jun 2009 08:55:12 +0000

Roast Pork

Ingredients:

about a kilo of Pork for roasting

fresh frigs of rosemary leaves
zest of 1 lemon

juice of 1 lemon
3 tablespoons of honey
2 tablespoons of soy sauce

2 tablespoons of vinegar
some salt and pepper
some olive oil

second part:
half a stick of butter
a quarter of glass of water
1 teaspoon of flour
some olive oil

Procedure:

In a bowl mix all the ingredients: lemon zest, lemon juice, salt,pepper,rosemary leaves, soy sauce,honey,vinegar and olive oil. Mix them well. Rub this marinade on your pork and let it stand on this for about thirty minutes. Preheat the oven at 180 ° celsius. The best way to cook pork is to roast it slowly on temperature that is not too strong. Heat a pan and put half of the butter on it and brown a little all sides of your pork (about 2 to 3 minutes at a high temperature). In your preheated oven roast your pork slowly for about thirty minutes. Putting some marinade and water from time to time to avoid drying up the meat. After the cooking time let the pork put it out of the oven and let it stand for about ten minutes before slicing them. During those time prepare the sauce; get all the juice and marinade in the pan, add some water witht the flour dissolved on it. Warm it up on the stove and stir it. As soon as it starts to thicken add the remaining butter. Pour this over your sliced pork.

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.