Tag: Filipino Food


Rellenong Bangus (Stuffed Milkfish)* Recipe

2
October

Ingredients:

  • 1 Bangus
  • 1 Tablespoon soy sauce
  • 3 teaspoons Calamansi juice
  • 1/8 teaspoon Pepper
  • Dash of Salt
  • 1/4 cup water
  • 2 tablespoons cooking oil
  • 2 cloves, crushed garlic
  • 1 onion, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon Butter
  • 1/3 cup chopped raisins
  • 1/3 cup peas, drained
  • 1/4 cup carrots, diced finely
  • 1 egg, beaten
  • 1/2 cup flour
  • 1/2 cup cooking oil

 How to Prepare:

  • Clean the Bangus by removing the gills;
  • Pound to fish using the handle of a knife to soften the meat inside;
  • To remove the backbone and the meat, you can do it two ways. One way, you may slit the back of the fish to open it and then you can proceed to remove the backbone and scrape the meat with a spoon, making sure to keep the skin intact and without a tear. Another way is to break the big bone at the nape and on the tail. Then, insert the end of the handle of an aluminum kitchen turner (“luwag” in Bisaya or “sandok” in Tagalog) through the neck of the bangus. With great care, push gently or scrape the handle between the meat and the skin. You can feel when the meat is entirely separated from the skin. When this happens, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This may take a lot of practice, but when you are able to successfully do this, you will be able to push out the whole meat without cutting an opening on the skin, which will make your Rellenong Bangus very neat.
  • Proceed to soak the Bangus skin (and head) with Calamansi juice, soy sauce and pepper. Set aside.
  • In a pan, boil the Bangus meat with pinch of salt and 1/4 cup water, just enough until the color of the meat turns into white. Let this cool, then drain, and then remove the bones bones.
  • In a pan, sauté garlic, tomatoes and onions in hot oil. Add the Bangus meat and season. Cook 5 minutes. Remove from fire.
  • Add in the butter, peas, raisins, carrots and eggs and mix thoroughly. Let this cool.
  • Proceed to stuff the Bangus skin with the mixture. If you slit open the back, sew the opening. If not, then you can continue to dredge the stuffed Bangus in flour and fry or bake until brown.
  • Serve hot.

*This recipe was shared and demonstrated by the Carmen Ward sisters of the Cagayan de Oro Philippines Stake.

 

 

 

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Pork Humba

28
August

Pork Humba

Ingredients:

1/2 kilo pork belly, cut into serving pieces
1 tablespoon garlic, crushed
1 small onion, chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water or plain tap water
1/4 tablespoon ground black pepper
1 tablespoon salted black beans
Ripe Saba Banana, cut into serving slices

How to Cook:

Prepare the marinade by mixing soy sauce and pepper and then marinate the pork belly at least for an hour;

In a saucepan, sauté the following: garlic, onion, the marinated pork, and bay leaves. Continue to stir fry for few minutes, maybe 3 to 5 minutes until the pork starts to render its fat;

Next, add the rice water/plain water. Bring to a boil and then let simmer until the liquid has reduced;

Add the vinegar; be sure not to stir. Simmer for few minutes;

Add the brown sugar and stir once in a while;

Add the cut ripe Saba banana;

Taste and adjust the seasoning as you deem necessary. Simmer until the liquid has reduced and the sauce is perfect;

Serve hot on top of rice!

 

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Dinuguan Pinoy

14
June

Dinuguan and Puto

To non-Filipino’s (and to some Filipinos as well), Dinuguan is simply a no-no. But let’s face it; Filipino food will never be complete without the Diguan and Puto combination. So for those who want to learn how to cook Dinuguan, here’s a basic recipe that’s so easy to follow.

Ingredients

  • 1/2 kilo pork
  • 1/4 kilo pork liver, diced
  • 1 cup pig’s blood
  • 1/2 cup vinegar
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 onion, diced
  • 2 tbsp patis or fish sauce
  • 1 tsp salt
  • 2 tsp sugar
  • 3 jalapeno peppers
  • 1/4 tsp oregano (optional)

How to Prepare and Cook

  • Place the pork meat in a saucepan and cover with 2 ½ cups of water. Simmer this for about 30 minutes.
  •  Remove meat from broth and cut into small cubes. Set aside the broth as this will be used later.
  •  Heat oil in a saucepan and then sauté the onion and the garlic. Add the diced pork, liver, salt, and patis.
  •  Add the vinegar and cover the pan. Let boil for a few minutes but do not stir. Reduce heat, then simmer uncovered to reduce the liquid.
  •  Add the pork broth and let simmer for about 10 more minutes.
  •  Pour in the pig’s blood and sugar. Stir well and continuously to prevent the mixture from clotting. Stir until you get a rich consistency.
  •  Add the jalapeno peppers and the oregano. Cook for 5 minutes more. Serve hot with boiled rice or Puto (Rice Cake).

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