How to cook Kuhol sa Gata

Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.
This is usually served as an appetizer or a snack, but it works well with hot rice.

Kuhol sa Gata

Kuhol sa Gata

Ingredients:

400 gms. kuhol
10 gms. garlic
20 gms. ginger
20 gms. onion
1 tbsp. cooking oil
1 tsp. salt
½ cup gata (first extract)
½ cup gata (2nd extract)
¼ tali (bundle) kangkong or malungay

Procedure:

Soak kuhol in water overnight.
Clean and wash the kuhol
Sauté garlic, ginger, onions, season with salt then add in the kuhol.
Simmer.
Pour in the coconut milk (2nd extract first).
After a while add the first extract.
Add the kangkong leaves or malungay
Let simmer until the coconut milk is well absorbed.

How to cook Kinilaw na Tuna or Raw Fish Salad

Kinilaw na Tuna or Raw Fish Salad is an appetizer dish that is usually consumed as “pulutan”; it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours.

This recipe is popular in places where fresh seafood is abundant. Why fresh? Only the freshest tuna slices (or any white fish meat) can be used for this recipe for best results. Since the acid does not entirely cook the fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the mixture if not so fresh fish meat is used – your mouth and tongue might also feel itchy.

I love to have this appetizer especially when cold beer is around. Just like the Ceviche (a similar dish wherein the fish meat is marinated only in citric acid), there is nothing like a semi-cooked sour fish appetizer to refresh my palate.

Of course, there are several variations of kinilaw around. Some of you might have your own version, how about sharing it with us?

Try this Kinilaw na Tuna recipe and don’t be shy to send-in your feedback.

Kinilaw na tuna

Kinilaw na tuna

Ingredients:

2 lbs tuna; skinned, deboned, and cubed
1  1/2 cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper

Procedure:

1. Place the cubed tuna meat in a large bowl then pour-in 3/4 cups of vinegar.
2. Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
4. Add the remaining 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
5. Cover the bowl and refrigerate for at least 2 hours.
6. Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).

How to cook Inihaw na Panga or Grilled Fish Jaws

Inihaw na panga or Grilled Jaws is a popular dish in the Philippines where soy sauce marinated fish jaws are grilled in charcoal commonly served as a beer match or what we call pulutan. Now you might be wondering why fish jaws? Well this part when coming from a large fish like tuna or hapuka will contain lots of collagen infused meat making it super juicy, tasty and tender when cooked. This part in developed countries are mostly thrown away but in Asian countries this is the most sought after part hence you won’t see this sold in major supermarkets and only in Asian shops. I remember when I came here before this part was sold so cheap but due to the demand from Asians the price went up costing as much as $15.00 per kilogram when demands are high.

If you haven’t tried this fish part I suggest you do as it will change your views on it, for me this is the best part of the fish as it is so moist even overcooking it will yield a good result. Cooking this part is not hard as well just treat it as a normal fish fillet, best used in soups especially when you don’t want to try fish head and it is also best for grilling like this recipe below.

 Inihaw na Panga

Inihaw na Panga

Ingredients (Marinade)

2 kg Large Fish (Tuna, Hapuka, Grouper) Jaw
1/2 cup soy sauce
juice from 1 lemon
salt
freshly ground black pepper

Ingredients (Basting Sauce)

1/3 cup soy sauce
1/4 cup water
1/3 cup packed brown sugar
juice from half lemon
2 tsp cornstarch
3 cloves garlic
2 tbsp oil

Method

  1. Combine all marinade ingredients together.
  2. Place fish in a zip lock bag together with the marinade, let it marinate for at least 2 hours.
  3. Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
  4. Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.
  5. Drain marinade from fish then place them on a grill (charcoal grill preferred), cook for 10 to 15 minutes on each side while continuously basting with prepared basting sauce on the last 5 minutes of the cooking time.

How to cook Adobong Balut & Boiled Fertilized Duck Egg Adobo

Adobong Balut or Boiled Fertilized Duck Egg Adobo is an exotic Filipino dish. Balut is commonly sold along the street, usually during nighttime and served as finger food or pulutan. Some said that duck egg is considered as aphrodisiac and help to increase the stamina. Normally the boiled balut cooked in a blend of soy sauce and vinegar, season with sugar, salt and pepper. This dish is similar to other adobo dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Adobong Balut

Ingredients:
12 pieces balut(boiled fertilized duck egg)
1/2 head garlic, minced
1 onion, chopped
1 thumb-sized ginger, peeled and minced
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup water
3 bay leaves(laurel)
4 tablespoons olive oil
1 teaspoon peppercorns
salt and sugar to taste
1/2 teaspoon chili flakes(optional)

Procedures:
Part 1
1. Remove balut shells then set aside. Reserve the broth.

Part 2
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add balut and stir fry to a minute.
3. Add soy sauce, balut broth, water, bay leaf and peppercorns then bring to boil.
4. Add vinegar and simmer for a few minutes. Add water if necessary.
5. Add chili flakes, salt and sugar according to taste then simmer for a minute.
6. Transfer to serving plate then serve with steamed rice. Enjoy:)

How to cook Rellenong Alimasag

Rellenong Alimasag is the Filipino version of Stuffed Crabs. Crab meat is sauteed along with some vegetables, spices, and seasonings. The cooked mixture is later stuffed inside individual top shells of the crab, and fried in medium heat for a few minutes to complete the cooking process. Since the meat extracted from each piece of crab is limited, fillers such as carrots and potatoes are used. These vegetables also act as additional sources of vitamins and nutrients. Rellenong Alimasag is best served with hot steamed white rice. As for the sauce, I really don’t want to get fancy. I use our favorite brand of banana ketchup. In case you want something different, try using sweet and sour sauce. This recipe uses blue crabs because it is the most common variety in my location. You may use different types of crabs depending on your preference. It is also possible to omit the vegetable fillers if you have additional crab meat. Some groceries sell fresh or frozen crab meats — there are also canned crab meats in the section where canned tuna are located.

Rellenong Alimasag

Ingredients

  • Meat and top shell of 8 pieces steamed blue crabs
  • 1 medium potato diced
  • 1 medium carrot diced
  • 1/2 cup bread crumbs
  • 1 medium onion, minced
  • 1 piece long green chili (siling pansigang), chopped
  • 1 medium tomato, diced
  • 3 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cooking oil for sauteeing
  • 2 pieces raw eggs
  • 1 cup cooking oil for frying

Cooking Procedure

  1. Heat pan and pour-in 2 tablespoons of coooking oil.
  2. Saute onion and tomatoes.
  3. Add potato and carrot. Cook for 3 to 5 minutes
  4. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
  5. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
  6. Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
  7. Stuff each crab shell with the mixture.
  8. Heat a pan and pour-in 1 cup of oil.
  9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
  10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
  11. Turn off the heat and transfer to a serving plate.

How to cook Bicol Express

Bicol Express Recipe can be described as pork cooked in coconut milk with shrimp paste and chilies. No wonder the name of this dish was derived from a Philippine region (Bicol) wherein Coconuts are abundant and the use of chilies is emphasized in most local meals.

There are stories saying that Bicol Express was conceptualized and first cooked by Ms. Cely Kalaw in her Manila restaurant sometime during the late 60′s to the early 70′s. Based on an article written by Angela De Leon entitled Soul Train: The Unlikely Beginnings Of A Beloved Filipino Dish (published in Chile Pepper Magazine last October 2006), Ms. Kalaw toned down the heat on her Taro dish (this could be “Laing”) after receiving complains from some customers. However, she knew that other customers wanted the Taro dish to be hot and spicy so she invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born.

But how was she able to come up with the name? As per Angela’s article, the taro incident and new spicy dish invention happened in just one day. Apparently, Ms. Kalaw finished cooking the new dish but still cannot think of any name for it. As lunch time drew nearer, she was getting anxious because the customers will soon flock-in and she has yet to name her newest masterpiece. At that moment, she heard the daily train to Bicol ramble by the window. It was the light bulb moment that she was waiting for.

The information in the article about the origin of Bicol Express might be true, or not. There are many claims that the original Bicol Express Recipe came from the Bicol region. We all know that Bicolano dishes are delicious and pretty looking so there is a big possibility that this dish really originated from the Bicol region. What do you think?

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Ingredients

  • 3 cups coconut milk
  • 2 lbs pork belly, cut into strips
  • 1/2 cup Shrimp Paste
  • 1 tbsp Garlic, minced
  • 6 pieces Thai chili or Serrano pepper
  • 3 tablespoons minced ginger
  • 1 medium onion, minced
  • 2 tablespoons cooking oil
  • Salt and Pepper to taste

Cooking Procedure

  1. Heat a pan and then pour-in the cooking oil.
  2. Sauté the garlic, onion, and ginger
  3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown
  4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
  5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
  6. Add salt and ground black pepper to taste

How to cook Lumpiang Sariwa

Lumpiang Sariwa orFresh Spring Roll is a vegetable dishcomposed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad (Unwrapped lumpiang sariwa).

Lumpiang Sariwa

Lumpiang Sariwa

Ingredients:

Filling
2 cups sweet potato, cubed
2 tbsp fish sauce (patis)
1 lb cabbage, shredded
1 ½ cup carrots, julienned
½ cup water
½ cup peanuts, crushed
6 pieces Lettuce leaves
½ lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
½ cup cilantro, chopped
3 tbsp garlic, minced
1 pork cube

Wrapper
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
½ tsp salt
1½ cups milk
Sauce
1 tbsp soy sauce
½ cup brown sugar
2 cups water
½ pork cube
1 tbsp garlic, minced
2 tbsp corn starch (diluted in 4 tbsp water)

Cooking Procedure:

1. Cook the Filling

1.1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
1.2. Add the pork and cook until color turns light brown
1.3. Put-in the pork cube and add ½ cup water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5 minutes
1.8. Add the fish sauce and mix. Set aside

2. Make the wrapper

2.1. In a mixing bowl, crack the eggs and beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and put the non-stick pan in place
2.6. Spray the pan with oil or grease with butter
2.7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
2.8. Cook until the top part of the mixture is dry (about 2 minutes)
2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce

3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling

4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.