PAKSIW NA BANGUS

PAKSIW NA BANGUS

PAKSIW NA BANGUS:Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.

In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.

NUMBER OF SERVINGS: 3-5

PAKSIW NA BANGUS INGREDIENTS:

• 1 Big Bangus ( Milkfish ), scaled, cleaned, cut into 3-4 slices
• 1 head garlic, chopped
• 1 small onion, chopped
• 1 thumb-sized ginger, chopped
• 2 pieces finger chilies (siling haba)
• 1 piece small, round eggplant, quartered
• 1 piece small ampalaya chopped
• 1 cup vinegar
• 1/2 cup water
• 1/4 teaspoon msg
• 1/2 teaspoon peppercorns
• 1 teaspoon salt
• 1 tablespoon oil

COOKING PROCEDURES:

1. Clean the bangus by removing the scales. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. Arrange the fish, eggplant, bittermelon, onion, garlic and ginger, green chillies in a cooking pot.
3. Add salt, msg, pepper. Pour the water, vinegar and oil into the pot and bring to a boil. Simmer for 20 minutes.

- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.knhyQz0f.dpuf

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PORK ASADO

PORK ASADO

Pork Asado

PORK ASADO- is a sweet dish made out of marinated pork and it is originally a Chinese recipe that has its own Filipino version.

Unlike Chicken Asado, which is its name counterpart, Pork Asado has contrasting ingredients and method of preparation.

NUMBER OF SERVINGS: 3-5

PORK ASADO INGREDIENTS:

• 700 grams pork
• 1 tablespoon soy sauce
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon msg or vetsin (optional)
• 1/2 teaspoon black ground pepper
• 1/4 teaspoon oregano powder
• 1/2 teaspoon paprika powder
• 2 pieces bay leaf
• 2 cups pineapple juice
• 30 grams butter

COOKING PROCEDURES:

1. Combine soy sauce, salt, msg, garlic, black ground pepper, oregano powder, paprika powder, brown sugar and pineapple juice then mix well.

2. Marinade the pork in the combined mixture.( for better taste and result marinade for at least 1 hour)

3. Heat a cooking pot then put-in the butter, allow to melt then fry the pork both side until it brown.

4. Add the marinade. Simmer for about 40 minutes or until sauce is thicken.

5. Turn off the heat and transfer to a serving plate and top with the thick sauce then serve. 

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PORK SINIGANG

PORK SINIGANG

Pork Sinigang

PORK SINIGANG –  is one of the most popular native dish in the Philippines. This particular soup dish uses pork (pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly) as the main ingredient though beef, shrimp, fish, and even chicken can be used. The most common used as souring agent is the tamarind fruit. Vegetables such as string beans, radish, taro, eggplant can be added to this dish.

NUMBER OF SERVINGS: 2-4

SOUR PORK SOUP INGREDIENTS:

• 1/2 kilo pork belly (or buto-buto,pork neck bone, chopped spare ribs, chopped baby back ribs)
• 1 swamp cabbage (or kang-kong)
• 1  tablespoon fish sauce
• 1 bunch string beans (sitaw), cut in 2 inch length
• 3 pieces small sized tomato, quartered
• 1 onion chopped
• 1/4 teaspoon msg
• 1/4 teaspoon peppercorn
• 1/2 tablespoon salt
• 2 tablespoon tamarind powder
• 5 cups of water
• 1 Small radish cut diagonally
• 4 pieces. okra cut in two parts
• 1 eggplant cut diagonally
• 1  pieces taro (gabi), quartered
• 1 pork broth cube
• 3 pieces. chili finger

PROCEDURES:

1. In a casserole put water, add the pork meat, tomatoes, fish sauce, salt, msg, pepper corn, pork broth cubes, onions and taro,  bring to boil(high heat) for 30-45 minutes or until pork is tender.

2. Add the tamarind powder, chili finger then add the string beans, radish, eggplant, okra.

3. Simmer for 3 minutes until vegetables partly cooked.

4. Add the swamp cabbage then boiled.

5. Serve hot. 

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Sweet & Sour Meatballs

Sweet & Sour Meatballs

SWEET AND SOUR MEATBALL- this is a meatball dish with sweet and sour sauce. This recipe is a classic simply because it’s so delicious.There are several ways to make the sweet and sour sauce; one example is the recipe that we have for the Sweet and Sour Tilapia while another is the basic Sweet and Sour Sauce recipe that we used for Sweet and Sour Pork –this recipe is entirely different from the rest.

NUMBER OF SERVINGS: 5-6

SWEET AND SOUR MEATBALL INGREDIENTS:

• 300g ground pork meat
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 piece raw egg
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 small carrots, minced
• 1 cup cooking oil for frying

Sauce:

• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup water
• 1 small bell pepper chopped
• 1 medium sized onion, chopped
• 3 tablespoon brown sugar
• 1/2 cup carrot, sliced
• 1/2 cup onion leaks
• 1 pork broth cube
• 1/2 tablespoon soy sauce

COOKING PROCEDURES:

1. In a large mixing bowl, combine ground pork,  salt, minced garlic, ground black pepper,  carrots,  minced onion, flour, egg and cornstarch. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
3. Heat a frying pan then pour-in 1 cup of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a plate or bowl. Set aside.

Sauce:

1. Heat a separate frying pant then pour-in atleast 2 tablespoon oil.
2. When the oil is hot enough, sauté the garlic.
3. Add the quartered onion, sliced carrot, bell peppers, pork broth cube, black ground pepper soy sauce and  then stir.
4. Put-in the  tomato sauce, brown sugar, and water then stir. Let it boil until sauce is thicken.
5. Add the pan-fried meatballs into the sauce. Add onion leaks then turn off the heat.

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Beef Adobo in Coconut Milk

Beef Adobo in Coconut Milk

BEEF ADOBO SA GATA- is just another original Pinoy rendition of beef adobo. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk mix with vegetables such as potato, carrots and bell pepper.

NUMBER OF SERVINGS: 3-4

BEEF ADOBO SA GATA INGREDIENTS:

• 700 grams stewing beef chunks, cubed
• 3 cups of water
• 4 cloves garlic, peeled and minced
• 2 tablespoons soy sauce
• 3 bay leaves
• 1/2 teaspoon black ground pepper
• 3 tablespoons cooking oil
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 medium potato, cut into big cubes
• 1 medium carrots sliced
• 1 green bell pepper
• 1/8  teaspoon msg

PROCEDURES:

1. In a pressure cooker, heat oil then saute garlic until light brown, onions , add beef (stir fry), add  salt, msg, black ground pepper, bay leaf and  soy sauce then mix well.

2. Put-in water, pressure cook for atleast 30 to 45 minutes or until beef is tender.

3. After beef is tender, add coconut milk, potato, carrots, green bell pepper.

4. Simmer for another 10 to 15 minutes or until sauce is thickened.

5. Remove from heat, then transfer to a serving plate.

6. Ready to serve and enjoy.

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