Tambakol or yellow fin tuna is a versatile fish because you can make various dishes with it, from ceviche, grilled, fried, baked and many more, it's always the best even stewed it in vinegar (paksiw) you will really like it. So here is a recipe for paksiw.
Ingredients:
2 pieces Tambakol ( slice to your desired size)
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion ( diced)
thumb size ginger( strips)
some chili
salt and pepper to taste
Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few minutes until done.
4. Serve it with rice.
We all love this vegetable combination, really yummy.
Ingredients:
1/2 kilo squash
1/2 kilo cabbage
1/4 kilo pork
1 small size onion
3 tablespoons soy sauce
1 cup water
salt and pepper to taste
Procedure:
1. Saute the onion then add the pork and saute for until brownish then add the squash and soy sauce simmer for one minute
2. Add the water and put the salt and pepper, stir every now and then until almost cook.
3. Increase the heat then add the cabbage, mixing it occasionally until it is done.
4. Serve it hot.
Most of the people called lettuce as "rabbit food" because it is eaten raw, but recently it is very abundant from our own garden and we are always making it into salads, but today, for a change I've decided to saute it. Lettuce is a great source of Vitamins K, A, C and other valuable nutrients to maintain good health. Low in calories, therefore it is a good vegetable to eat when you are on a diet.
Still the best to eat this raw.
Ingredients for 4 servings:
1/2 kilo lettuce ( cut to your desired size)
1/4 kilo pork ( or any meat of your choice)
4 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste
Procedure:
1. Saute the garlic until brownish then add the pork and continue to saute until the pinkish color is gone.
2. Add soy sauce, salt and pepper to taste then simmer until the pork is fully cooked then add the lettuce, give a good stir and simmer until done.
3. Serve it with a smile :-).
Source: http://www.nutrition-and-you.com/lettuce.html
Sisig is a popular dish in the Philippines that originated in Angeles City, Pampanga, making the city as the "Sisig capital of the Philippines". Filipinos across the country love this dish and cook it using their own style or version. I didn't put any innards ( lamang loob) because my friend do not like it.
Learn more about sisig by clicking the link.
http://en.wikipedia.org/wiki/Sisig
Ingredients for 4 servings:
1/2 kilo of pork's ear and cheeks ( pork mascara)
3 cloves garlic
1 onion ( diced)
5 tablespoons soy sauce
4 tablespoons calamansi or lemon juice
1/4 teaspoon ground pepper or according to your taste
1/2 teaspoon minced ginger
salt to taste
Procedure:
1. Boil the pork's ear and cheek until tender, then grilled or broiled and chopped.
2. Saute the ginger and garlic then the onion and continue to saute until soften, then add the the chopped pork's ear and cheek, soy sauce, lemon juice, and ground pepper then mix well and simmer for few minutes, add salt if necessary.
3. Continue to Simmer until done, you can chopped some chili pepper and put it before serving or crack an egg at the middle then serve. Enjoy!
My friends requested this dish because they are craving for hot and spicy chicken feet. I served them a regular chicken feet adobo few weeks ago but they want it hot and spicy, so here it is.
Ingredients:
1 kilo chicken feet
1/2 cup soy sauce (add if needed)
1/2 cup vinegar
6 cloves garlic
thumb size ginger ( strips)
1 small size onion
1/4 teaspoon ground pepper
1/4 teaspoon chili powder
garlic ( thumb size)1/4 teaspoon ground pepper
2 cups water
Procedure:
1. Saute garlic, ginger and onion
2. Add the chicken feet and the rest of the ingredients cover it and simmer.
3. Mix it well, then add water and let simmer until tender. When it's already tender and it's still has a lot of water, increase the heat and allow the water to evaporate making it saucy and yummy.
4. Serve it hot.
Few months ago I posted Binagoongang baboy ( pork with shrimp paste) and binagoongang sitaw (string beans with shrimp paste) then somebody message me if it is possible to make binagoongang talong ( eggplant with shrimp paste) well, here it is! A delicious eggplant dish that you will surely love.
Ingredients for 4 servings:
1/2 kilo eggplant ( slice to your desired size)
2 tablespoons shrimp paste ( bagoong alamang)
3 cloves garlic
1/2 cup water
salt and pepper if needed
Procedure:
1. Saute the garlic then add the shrimp paste and saute for a minute then add the water and increase the heat.
2. When the water is boiling add the eggplant, stir well and simmer until cooked.
3. Check the taste then add salt and pepper if necessary, then serve it hot.
This fish pie is an excellent center table piece during special gatherings or just a special treat for your loved ones, it's always good anytime of the day.
Ingredients for Fish Filling
1 shallot
4 stems dill
4 stems taragon
olive oil
200 grams halibut (or any white fish)
dash of nutmeg
dash of mustard powder
salt
freshly ground pepper
200 g cream
1 egg white
salmon fillet about 350 g
1 egg
Dough
500 g flour
200 ml milk
7 g instant dry yeast
60 g butter
1 egg
dash of nutmeg
salt
Dill Sauce
salt
1 egg yolk
1 t mustard
1 t vinegar
freshly ground pepper
500 ml oil (sunflower or any veg oil)
small bundle of dill
lemon
Other necessary things:
1 pattern for fish
brush
cutter
extra flour
Precedure:
for fish filling:
Peel the shallot. Finely chop the dille and taragon. Heat oil in a pan and saute the shallot. Slice the halibot and coat with spices, onion and herbs and season with salt and pepper. Marinate the fish for about 30 min in the refrigerator. Beat the cream until frothy. Grind the halibot and the egg white in the machine and mix with the beaten cream. Save in the refrigerator until ready for use.
for Dough
Put the flour on the table and make a well at the center. Heat the milk until lukewarm and pour into the well. Put the yeast, butter, egg, nutmeg and salt. Mix little by little until all the flour has be incorporated. Knead until silky. Keep the dough in the refrigerator for about 15 min. Preheat the oven to 220 degrees C. Roll the dough as thin as possible so it can make 2 fish. Cut the mold. Beat the egg. Put one fish on a lined baking sheet and brush the top with egg. Spread half of the cream halibot over the dough but leave the edge free. Place the salmon in the middle. Sprinkle with salt and pepper and divide the rest of cream over the salmon. Put the second fish on top and press the edges firmly. Brush the top of the fish with egg. Press with a round plug near eye from the head of the fish to make an outlet for the steam and make the remaining dough into fins. Use scissors to cut the fish scales. Set the temperature to 200C and bake the fish in about 20 more minutes until golden brown.
Dill Sauce
Mix salt, egg yolk, mustard, vinegar and pepper then whisk together the oil drop by drop through. Chop the dill and stir in together with the lemon.
Serve the fish pie with dill sauce and lemon slices. Good for 8 persons
