Friday, November 29, 2013

How to Cook Bicol Express

 By: Nikes Alviz

Things you need

•    20-30 pcs Long Chili Pepper Green, seeded, and sliced (amount depends on how spicy you want it)
•    10 pcs Red Chili Pepper (Labuyo), sliced (amount depends on how spicy you want it)
•    1 tbsp salt
•    2 cups coconut milk (amount depends upon your preference for more or less broth)
•    ¼ - ½ cup fresh alamang bagoong (young shrimps/anchovies) (Try to estimate how salty, since some alamang are saltier than others)
•    1 kg pork belly, diced (you can also use menudo cuts since pork bellies have higher fat content)
•    3 cloves garlic, minced
•    1 medium sized onion, minced
•    1 cup think coconut cream

(Take note that coconut cream is different form coconut milk, coconut milk is the common “gata” while coconut cream can be bought in supermarkets in cans or tetra packs)(Both Coconut Milk and Coconut cream can be found in SM hypermarket or Marquee’s supermarket)





Cooking Procedure

• In a deep skillet, pan or casserole, saute’ garlic and onion in low heat until onion turns translucent
• Add coconut milk, salt, pork belly and alamang.
• Bring to a boil under medium heat with constant stirring
• Once boiling, put green chili peppers
• Let it simmer under medium heat until half the liquid has evaporated (if you want it a little dry, simmer until ¾ of the liquid has evaporated)
• Add coconut cream and red chili peppers and again simmer until the oil comes out from coconut cream with occasional stirring
• If you want it less spicy, put the red chili peppers AFTER cooking and just garnish them on top to give color


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Sunday, November 24, 2013

Eat All You Can Dishes

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Saturday, April 13, 2013

How to Cook “Tortang Talong” (Eggplant Omelet)

Tortang Talong, Image credit: casaveneracion.com
INGREDIENTS

4 pcs. eggplant
4 fresh eggs
Salt
Cooking oil

PROCEDURE


1.    Wash the eggplants thoroughly.
2.     Boil or roast them in whole. Do not cut the stem, so you could hold the eggplants in that portion.
3.    After boiling or roasting, skin them and set aside.
4.    Break the eggs’ shell and mix the yolk and white portion just like when you cook them scrambled.
5.    Add salt to taste. You can add other seasonings, if you want.
6.    Heat the frying pan and add oil.
7.    Get the eggplant one by one and, with a fork, spread and marinate them with the egg.
8.    When the cooking oil is hot enough, fry now the eggplant marinated in the egg, one by one. If you have a big frying pan, then you can cook two simultaneously.
9.    You can pour the egg mix on top to ensure sufficient egg for one eggplant. Be sure the eggplant has been spread.
10.    Cook over low heat.
11.    As soon as the eggplant starts to turn brown, turn the other side. Cook evenly, and then do likewise with the rest of the eggplants.

TIPS

•    There are some eggplants, which may be rotten inside, so you would know this when you spread the boiled or roasted eggplant with a fork. Press the fork gently on the eggplant so that it gets spread but not separated or minced.
•    Once you fry, watch over it because it cooks quickly. Don’t leave what you’re cooking.
•    You could add more egg or reduce the number based on your preferences.
•    You could also add more eggplant, if you want.
•    Vegetable oil or olive oil is preferable than meat oil because it is healthier, and contains good fats.
•    This dish is good with rice for nutritious and sumptuous breakfast meals.

Saturday, March 30, 2013

How to Prepare Fresh Ilocano Kilawen (Dulong)


INGREDIENTS

2 cups fresh 'dulong'
½ cup white vinegar
Salt
Pepper
I/2 bulb onion (medium-sized)
8 gloves of garlic
½ inch ginger
PROCEDURE

1.      Remove  the head and bones of the small fishes (dulong). What would be left are the white pieces of flesh only.
2.      Wash thoroughly, taking care not to grind the flesh into small pieces.
3.      Drain the water thoroughly and set aside.
4.      Prepare the onion, garlic and ginger by slicing them into thin strips half the size of the small fish.
5.      Place the fish into a clean container and add the vinegar.
6.      Add all the ingredients and mix, taking care not to reduce the fishes into pulps.
7.      Add salt and pepper to taste.
8.      Let it marinate for 30 minutes to one hour.
9.      After the vinegar ‘cooked’ the ‘dulong,’ you can now serve it fresh.

TIPS 

1.      Only make use of FRESH fish (dulong). If the fish is not freshly caught, you can get sick.
2.      Wash thoroughly because there may be contaminants from the water.
3.      Try this only when your stomach is not ultra-sensitive to raw foods.
4.      This is usually prepared by fishermen, when out fishing.
5.      This is also good as an appetizer when drinking wine or alcohol.

Friday, February 15, 2013

How to Prepare Tuna Sandwich

Nowadays, that cardiac conditions are common, a Tuna Sandwich is one alternative as a healthy snack. The procedure is simple and convenient to do.

Tuna Sandwich, Image Credit: iman-nayla.com


Ingredients

1 can big Tuna flakes (Century Tuna is preferred)
Mayonnaise
Salt to taste
Pimiento

Procedure

1.      Open the can of tuna and drain the liquid to obtain the flakes.
2.      Add 4 tablespoons of mayonnaise (based on experience, Lady’s Choice is the best brand).
3.      Mix well.
4.      Add salt and pimiento to your desired taste.
5.      You are now ready to prepare your Tuna Sandwich.
6.      Spread preferred amount on your bread. 

Tips

·         You can refrigerate the tuna mix for future use.
·         You can make use of toasted bread, if you want it hot.
·         You can add tiny slices of onion, if you savor spicy fillings.

Monday, February 11, 2013

How to Cook Dinengdeng: Ilocano Dish


Dinengdeng’ is a popular Ilocano dish that is healthy and nutritious because its ingredients are vegetables.



Recipes

5 pcs eggplant  
2 pcs bitter melon
½ squash head
1 small bundle string beans
1and ½ tablespoon fish anchovies
1 pc fried or roasted fish (optional)

Steps

1.      Wash all vegetables thoroughly.
2.      Cut the eggplants into two-inch, thin slices
3.      Cut the bitter melon the same size and length as the eggplants.
4.      Slice the squash into 1 and ½ inch cubes
5.      Remove both ends of the string beans and cut them the same length as the bitter melon and eggplant.
6.      Boil 1 and ½ cup of water, and crush fish anchovies in a bowl and extract the juice using two tablespoons of the boiling water. Add only the juice coming from this concoction.
7.      Let the water of your ‘dinengdeng’ boil again for about 2 minutes.
8.      Add first the squash, then the string beans, then the bitter melon, and the eggplant.
9.      Cover and let it simmer until cooked. Don’t overcook.
10.  Taste if the fish anchovies is sufficient to lend flavor to your dish. If not, add salt to taste.
11.  Your ‘dinengdeng’ is ready to serve.
12.  If you want some variations, you can add roasted or fried fish on top of your veggies, after it is cooked.
13.  Boil for another 2 to 5 minutes, and serve.

Tips

·         Don’t overcook or under-cook. Veggies taste better when they are cooked just enough.
·         You could also add shrimps, or shells, as toppings, instead of fish.
·         Make sure the water is not too much; it would ruin the taste.
·         Wash your veggies thoroughly because of the danger of contracting parasites.
·         It is best to serve it hot.
·         Don’t sauté the veggies, if you want to taste a genuine, and healthy, Ilocano ‘dinengdeng.’

Sunday, January 6, 2013

Fruit Salad Mix: Filipino-Kalinga Style



(Good for 3 people)

Ingredients

5 pcs apple
3 pcs peaches
1 pc pineapple
3 boxes prunes
1 big bottle nata de coco
1 bottle mayonnaise
2 cans condensed milk
1 regular bar cheese

Steps

1.      Wash all fruits thoroughly.
2.      Peel and cut into 1/3 inch.
3.      Place all fruits in one appropriate container
4.      Discard the liquid from the nata de coco and mix with the fruits.
5.      Add the prunes, mayonnaise, and milk, then mx again.
6.      Cut the cheese into small ¼ inch cubes and mix thoroughly until all of the ingredients are mixed.
7.      Store at refrigerated temperatures for best taste.
8.      Serve cold.

Tips

·         You can use canned assorted fruits for convenience. All you have to do is drain and mix with mayonnaise, milk, and chees.  You can add other fruits too.

·         If you want a sweeter salad, add more condensed milk.

·         You can top the salad with fresh strawberries.