Tinolang Manok with Malungay and Sotanghon. One of my favorite version of tinola is with sotanghon. I have posted a couple of tinola dish before, Tinolang Manok with Sotanghon and Chicken with Ampalaya Tendrils and Sotanghon. The addition of sotanghon noodles in a tinola soup make the dish a complete meal, however it is still best eaten and enjoyable with a lot of rice. Malungay and green
Wednesday, March 11, 2015
Tuesday, March 10, 2015
Posted on 2:57 AM by Rick Bielawski
Chicken Arroz Caldo with Salted Egg. I have been always thinking of salted egg on my Lugaw every time I have an Arroz Caldo or Lugaw meal. Today I have a change to try one, Chicken Arroz Caldo with Salted Egg. Egg in toppings on a Lugaw or Porridge is not extraordinary. We Pinoy always have it in our lugaw in place of the meat ingredients, some Chinese porridge are topped with salted egg or
Monday, March 9, 2015
Posted on 6:42 AM by Rick Bielawski
Pansit Miki with Patola. This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes. I love using patola on my misua and lomi soup dishes. This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking Pansit Miki with Patola is fairly easy, there are no special step, and it is
Saturday, March 7, 2015
Posted on 5:27 PM by Rick Bielawski
Pakbet with Bagnet, Pinakbet Ilokano. Pinakbet or Pakbet to Ilokanos is totally different from the Tagalog Pinakbet. The Ilocano Pakbet that I grew up is made up of mostly native vegetable ingredients like ampalaya and eggplant they are smaller in size. Other ingredients that are used are patani seeds and sweet potato or kamote this will add some sweetness. Cabbage is also added when in season. Instead of the using bagoong alamang, the Ilocano Pakbet uses generous amount of bagoong na isda extracts which make the dish on the salty side.
Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low heat, this will steam cook the vegetables until they shrivel and wilted or kebbet in Ilocano.
Here the recipe of my Pakbet with Bagnet, Pinakbet Ilokano.
1/4 kilo bagnet, cut into big cubes
4 small size ampalaya, seeded, quartered
4 small size eggplant, slit half
1 small head cabbage, quartered
2 small size sweet potato, kamote, quartered
1 bundle okra, trimmed
1 medium size onion, quartered
1 medium size tomato, quartered
2-3 thumb size ginger, sliced
1/2 cup bagoong na isda
3-4 green long chili
1/2 cup cooking oil
In a sauce pan pour 2 cups of water and let boil. Add the bagoong diluted in 1 cup of warm water, pass thru a sieve to filter out the fish bones from the solution. Add in the ginger, reduce heat and simmer for 2 to 3 minutes and remove all scams that rises. Add in the cooking oil, kamote, and all the other vegetable ingredients. Leafy vegetables, onions and tomato on top. Cover and simmer at low heat for 15 to 20 minutes or until vegetables shrivel and wilted and liquid has reduced to half. Top with bagnet and cook for another 2 to 3 minutes. Serve hot with a lot of rice.
Check out our other pinakbet recipes;
Pinakbet, Overseas Pinoy Version
Posted on 5:58 AM by Rick Bielawski
Red Sinigang na Maya-maya sa Miso. This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste, Sinigang na Panga ng Bariles Sa Miso. The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great.
Here is the recipe of my version of Red Sinigang na Maya-maya sa Miso.
1 large medium size whole maya-maya, sliced to serving pieces
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, yellow
1/4 head garlic, chopped
1 bundle kangkong, trimmed
2 bundle mustasa, stem trimmed
100 grams unripe sampalok, tamarind fruit
4-6 pcs. long green chili
1 packet 250 grams Filipino style tomato sauce
Ask the fish monger to slice/cut fish into serving pieces including the head. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion and tomato add in 8 to 10 cups of water and the tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add in the tomato sauce, fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for another 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.
Friday, December 5, 2014
Posted on 5:26 PM by Rick Bielawski
Pork and Mushroom Adobo may not be new but I have to try it. Every time I visited supermarkets and groceries here in Australia I am always overwhelm with the availability of mushroom in the fresh vegetable sections. I like mushrooms and I have been picking some of it every time or most of my visits. I usually end up thinking what to cook out of them. Below is the list of some of the mushroom dish that I have cooked all these years, click link to check them out.
Vegetrable Stir Fry, Oyster Mushroom
Oxtail with Mushroom Sauce
T-Bone Steak with Mushroom and Oyster Sauce
Chicken with Mushroom Sauce
Pork Chop with Mushroom Sauce
Egg Noodles with Mushroom
Asparagus and Mushroom Spaghetti in White Sauce
Mushroom with Dried Fish Fettuccine Carbonara
Fettuccine with Mushroom and Mushroom Sauce
Mushroom Sotanghon Noodle Soup
Mushroom and Tofu Pinoy Bistek Style
Pinoy Garlic Mushroom
Today I had this beautiful button mushrooms, I just can’t think of anything to cook it, in the end I cooked it the mushroom adobo style with some pork belly.
Here is the recipe of my version of Pork and Mushroom Adobo.
1/2 kilo pork belly, cut into large cubes
100 grams fresh whole button mushrooms
1/2 head garlic, peeled, crushed, chopped
3-4 pieces bay leaf
1-2 tsp. crushed peppercorns
1/4 cup dark soy sauce
1/4 cup white vinegar
Place the pork in a sauce pan, add all the ingredients except the mushroom and salt. Pour enough water to cover at about 2 inches over the pork line. Bring to a boil and simmer for 30 to 45 minutes or until the pork are tender, add more water as necessary. When the liquid is reduce to about half add in the mushrooms and continue to cook for 5 to 10 minutes until the liquid is reduced to an oily sauce, correct saltiness if required. Serve hot with a lot of rice.
Sunday, November 30, 2014
Posted on 3:26 AM by Rick Bielawski
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice. The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.
Lugaw, Beef Cheeks and Tripe Combination
Beef Cheeks Lugaw
Chicken Arroz Caldo with Bacon
Goto, Beef Tripe Lugaw
Special Lugaw, Special Pinoy Congee
Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.
2 slices tanguigue, cut into large cubes
1/2 kilo risotto rice
1 big bowl malungay leaves
1head garlic, peeled, crushed, chopped
2-3 thumb size, ginger, skinned, cut into thin strips
1 medium size onion, peeled, chopped
1/2 cup fish sauce
salt and pepper
Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.