Rellenong Bangus (Stuffed Milkfish)

Rellenong Bangus (Stuffed Milkfish)

Rellenong Bangus 🐟  is a stuffed milkfish, wherein the meat is removed from the skin of the fish and stuffed back after the meat is seasoned and fried until golden and crisp.

Rellenong Bangus (Stuffed Milkfish)

  🌸  Ingredients:

• 1  med.sized bangus or milkfish
• 1 tbsp soy sauce
• 1 tbsp calamansi juice
• salt and pepper to taste
• 1/4 c water
• cooking oil
• 3 cloves garlic, crushed
• 1 small onion, finely chopped
• 1/3 cups green peas
• 1/4 cups raisins
• 1 large potatoes, dice finely
• 1 large carrots, dice finely
• 1 large eggs, beaten
• 1/2 cup flour

Instructions:

1. Clean fish. Slit back to open and remove backbone. Scrape meat with a thin  spatula or knife.  
2. Soak skin in mixture of calamansi juice, soy sauce and pepper. set aside and marinate in 30 minutes.  
3. In a pot,  boil 1/4 cup water with a pinch of salt. Add the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone fish meat.  
4. Saute’ garlic, and onion in hot oil. Add potatoes and carrots, cook for about 2 minutes or until tender yet crisp. Add fish meat, and green peas. Cook, stirring occasionally, until heated through. Season with salt and pepper to taste. Remove from pan. Then add raisins and beaten egg. Mix thoroughly.  
5. Using a spoon, stuff and fill fish mixture into skin. Sew the head to the body and  any openings to prevent the filling from spilling. 
6. Lightly dredge stuffed fish in flour and fry until golden and crisp. Remove from pan and drain on paper towels. 
7.  Arrange on a platter  and garnish with lettuce, cucumber and tomatoes.

Sinaing na Tambakol sa Kamias (Yellowfin Fish Stewed in Bilimbi)

Sinaing na Tambakol sa Kamias (Yellowfin Fish Stewed in Bilimbi)

Sinaing na isda, is a Filipino dish from Southern Luzon consisting of fish stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol.

A dish that is normally cooked in a slow fire at an hour, and usually they added some pork fat or chicken fat to bring out some oil as you cook it.

Sinaing na Tambakol sa Kamias (Yellowfin Fish Stewed in Bilimbi)

Ingredients:

• 1 kilogram tambakol / yellowfin fish
• 1/2 cup dried kamiyas/bilimbi
• 1 cup fresh kamiyas/bilimbi
• 1 small thumb size of ginger, crushed
• 1 bulb garlic, chopped
• salt and pepper to taste
• 1 long chili green
• 1/2 cup chicken meat with fat or pork fat (optional)
• 1 cup water

Instructions:

1. Clean and wash the fish thoroughly, then rub with salt.
2. In a casserole or palayok, arrange the half dried and fresh kamiyas or bilimbi, half of garlic, ginger, chicken meat fat and season with salt and pepper at the bottom. Then put first the head of the tambakol fish and then the other part of the tambakol fish with the banana leaves. Add the other half of kamiyas or bilimbi and garlic, and chili green on top then season with salt pepper. Add the water.
3. Bring to a boil, lower the heat and simmer for about 45 minutes to 1 hour or until the water reduce and cook.

Vegetables Stir-Fry with Chicken and Liver

Vegetables Stir-Fry with Chicken and Liver

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. (Wikipedia)

A quick and easy dish to prepare. Serve it with plain rice or brown rice.

Vegetables Stir-Fry with Chicken and Liver

Ingredients:

• 4 tbsp cooking oil
• 1 small onions, peeled and sliced
• 4 cloves garlic, peeled and minced
• 3 tbsp soy sauce
• 1 tsp sugar
• salt and pepper to taste
• 1 medium bell pepper, sliced
• 1 medium chayote, peeled and sliced
• halved of headed cabbage, cleaned and sliced
• 1 head broccoli, broken into florets
• 1 cup chicken liver, cleaned and sliced
• 2 cups chicken meat, cleaned and sliced
• 1/2 cup water

Instructions:

1. In a bowl, season the chicken and liver with salt and pepper. Set aside.
2. Heat 2 tbsp oil in a pan, saute’ the onion and garlic, stir until it tender.
3. Add chicken, stir occasionally and cook until lightly browned.
4. Add the chicken liver, stir and cook for about 3 to 4 minutes.
5. Remove the chicken and liver from the pan and set aside.
6. Heat remaining 2 tbsp oil in the same pan, add chayote stir for about 1 minute.
7. Add broccoli, bell pepper, and cabbage, stir-fry quickly until the vegetables almost cook. Season with soy sauce and pepper.
8. Add the chicken and liver, combine well and stir occasionally.
9. Then add water, season with salt and pepper to taste, simmer and cook for 2 to 3 minutes.
10. Serve with plain rice.

Chicken Ala Pochero

Chicken Ala Pochero

Pochero / Puchero is a type of stew originally from Spain. The name comes from the Spanish word “puchero” which means “stewpot”.

Originally in Filipino cuisine, puchero (Tagalog: putsero) refers to a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.

I cooked for our lunch in a style of Pochero, and i had 2 lacking ingredients for my pochero the saba banana and garbanzos peas..that’s why i called it ala pochero….

These are the only ingredients that i have in the kitchen… here’s my version and how i make it…

Chicken Ala Pochero

Chicken Ala Pochero:

Ingredients:

• 1 kilogram chicken, cut into serving parts
• 2 medium potatoes
• 2 medium carrots (optional)
• 2 chorizo de bilbao
• 1 bunch of pechay baguio / cabbage
• 1/4 kilograms green beans
• 1 small onion, peeled and sliced
• 4 cloves garlic, peeled and chooped
• 1 cup tomato sauce
• 2 to 3 cups water
• 1 tbsp fish sauce
• 4 tbsp oil
• 1 chicken cube (optional)
• salt and pepper to taste

Instructions:

1. In a bowl, season the chicken with salt and pepper. Set aside.
2. Heat oil in a pan, saute’ onion and add the garlic, until the aromatic comes out.
3. Add chicken and cook, stirring occasionally or until lightly browned and juices run clear.
4. Add chorizo de bilbao, stir and cook until 2 minutes.
5. Add tomato sauce and water, stir and bring to a boil. Season with fish sauce.
6. Add potatoes and carrots, cover until almost tender.
7. Add chicken cubes, season with pepper, stir.
8. Add green beans, stir and cook for another 2 to 3 minutes.
9. Add pechay baguio or cabbage and cook for about 1 minute or until vegetables are tender yet crisp.
10. Serve hot.

Baked Garlic Chicken with Brown Sugar Glazed

Baked Garlic Chicken

A quick, simple and easiest dish for lunch and dinner with a sweet garlic sauce. You can also use honey instead of sugar.

The taste of the sauce inside the chicken, it’s delicious and sweetness of the garlic sauce is there.

Here’s our version, that you can try.!

Baked Garlic Chicken with Brown Sugar Glazed

Ingredients:

• 4 to 6 pcs chicken breast or any part of the chicken
• 1 bulb of garlic, chopped
• salt and pepper to taste
• 4 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp butter

Instructions:

1. Preheated oven to 350 F.
2. In a heat pan add oil and butter, saute’ the garlic until browned and tender.
3. Then remove the pan from the heat, add-in brown sugar until its thick.
4. Put the chicken on the baking pan and pour the sauce on top.
5. Sprinkle some salt and pepper.
6. Bake at 30 minutes, until the juices begin to run clear.
7. After 30 minutes, remove from the oven, sprinkle on top of brown sugar, then back in the oven around 1 minute or until the brown sugar on top is slightly burnt.
8. Serve with rice or pasta.

Palitaw (Sweet Rice Cakes) and with Yema Filling

Palitaw and with yema filling

Palitaw (from litaw, the Tagalog word for “float” or “rise”) is a small, flat, sweet rice cake eaten in the Philippines. They are made from washed, soaked, and ground malagkit (sticky rice). After excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they’re done. Before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. (Wikipedia)

Here’s the recipe:

Palitaw

Ingredients:

• 1/4 cup sesame seeds
• 1/2 cup sugar
• 2 cups glutinous rice flour
• 1 cup water
• 2 cups grated coconut
• water for boiling

For Yema Filling:

• 2 eggyolk
• 1/2 condensed milk
• 1/2 all purposed cream or evap milk
• 1/2 to 1 tbsp cornstarch
• 1 tsp vanilla
• 1/2 tbsp butter
• (mix all the ingredients except butter, cook until its thicken in a low heat, stirring continuously then if its done add the butter) (set aside and cool, then keep in the fridge for 30 minutes)

Instructions

1. In a hot pan, toast sesame seeds, stir until lightly browned. Set aside.
2. In a bowl, combine glutinous rice flour, and water, mix until the dough comes together.
3. Scoop tablespoon dough, roll into a ball, and flatten into a disc then set aside.
4. Half of palitaw dough, flatten and fill each portion of yema filling.
5. Seal it properly and formed it into a ball. Set aside.
6. In a separate bowl, combine sesame seeds and sugar. Set aside.
7. Bring a pot of water to a gentle boil.
8. Individually drop the rice cakes into the boiling water, cook dough, in batches, until they float to the top.
9. Scoop them out with a slotted spoon and drain well. Let it cool just enough to touch.
10. Roll the palitaw on grated coconut to fully coat.
11. Sprinkle with sesame-sugar mixture before serving .

Kilawing Labanos with Chicken and Liver

Kilawing Labanos with Chicken and Liver

The recipe it was came from my Tita, the sister of my father. She only taught it how to cook the kilawin to my father. And then he taught me to cook this “kilawing labanos” and I only added sugar to make it the taste balance and I used of chicken meat and liver instead of pork.

Originally, the ingredients of kilawing labanos, it was pork and liver of the pork.

Chicken and liver is better than pork to use, because chicken meat and liver is low in fat, particularly saturated fat, can help you maintain a healthy weight and lower your chances of developing chronic illnesses such as cancer and heart disease. Plus the radish or labanos are also an excellent source of potassium and antioxidant.

They have a different way to cook of kilawing labanos. Here’s my simplest way to cook kilawing labanos.

Kilawing Labanos with Chicken and Liver

Ingredients:

• 4 to 5 pcs Labanos, cut into strips
• 1 cup chicken meat
• 1 cup chicken liver
• 1 small onion
• 4 cloves garlic, chopped
• Salt and pepper to taste
• 1 tbsp fish sauce
• ½ tsp sugar
• ¼ cup vinegar
• ½ cup water

Instructions:

1. In a separate bowl, season the chicken and liver of salt and pepper to taste. Set aside.
2.  In a hot pan, heat oil. Saute’ onion and garlic, until the aroma comes out.
3. Add-in chicken meat, stir and cook until lightly browned.
4. Add chicken liver, stir occasionally and cook for about 3 minutes or until lightly browned.
5.  Seasons with fish sauce, ground black pepper, and sugar. Stir well.
6. Add-in labanos, stir occasionally and cook for about 2 minutes.
7. Add vinegar, and water. Let it simmer and cook or until the liquid is reduced.
8. Seasons with a pinch of salt and pepper or according to your taste.
9. Serve hot.

Pancit Habhab or Pancit Lucban

Pancit Habhab or Pancit Lucban

Pancit Habhab or Pancit Lucban is originating from Municipality of Lucban Quezon.  It is also known for its annual Pahiyas Festival in honor of San Isidro Labrador the Farmer.

Lucban Quezon (photo images credit to google)

Pancit Lucban is usually called it “Pancit Habhab”, it is using banana leaf to place the pancit and served as a plate, then hold with hand and eaten as close thru the mouth from the banana leaf without the fork and spoon. Put some vinegar on top of pancit habhab before its eaten this to make it even more delicious.

Pancit Habhab with vinegar

The original recipes of Pancit Habhab are pancit lucban, a type of dry pancit noodle. As for the other ingredients, pancit habhab has shrimp, pork meat, pork liver, carrots, pechay or bok choy, chayote, soy sauce, salt and pepper to taste.   

Pancit Lucban (dry noodles)

On my version was only a basic ingredients, I used chicken meat, chorizo de bilbao and I had only carrots in the fridge. (you can add chicken liver and some veggies)

Here’s my version of Pansit Habhab in basic ingredients.

Pansit Habhab

Ingredients:

• 500 g pancit lucban noodles
• 1 cup of chicken meat, cubes
• 1 to 2 chorizo de bilbao
• 1 medium carrots
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 4 tbsp soy sauce
• 3 tbsp oyster sauce
• 1/2 tsp sugar
• 1 tsp ground pepper
• 3 tbsp oil
• 3 to 4 cups chicken stock or water
• 3 onions slice for toppings or garnish

Instructions:

1. Heat oil in a pan, saute’ the onion and garlic, until it tender and aromatic.
2. Add in chicken meat, season with pepper, stir and cook until lightly browned.
3. Season with 1 tbsp soy sauce, 1 tbsp oyster sauce, pepper, and sugar. Stir well.
4. Add carrots, and chorizo. Continuous to stirring for about 1 minute, then set aside.
5. In a same pan, pour 4 cups chicken stock, seasons with the remaining soy sauce, oyster sauce and pepper (adjust the water and seasoning according to your taste). Stir well and bring to a simmer.
6. Add-in pancit lucban noodles, stir occasionally and cook until the noodles become tender and it has absorbed the broth.
7. If the noodles is cooked and done, add – in stir-fried carrots, chicken meat and chorizo. Toss well then season to taste.
8. Serve hot on a banana leaf topped with stir-fried veggies, sliced of onions and with vinegar.

Pancit Chami Tamis Anghang (Sweet and Spicy Chami)

Tamis Anghang Pancit Chami (Sweet and Spicy Chami)

The Pansit Chami is a native delicacy of Lucena City in Quezon province and it is their signature dish. Chicken broth and soy sauce bind the flavors of Chami’s festive ingredient with a touch of sweet and spicy.

The word Chami is derived from the Chinese words Cha/Chăocài which means stir-fry and Mi/Miantiao which means noodles.

When I was a kid and my siblings, my parents always brought some siopao and with pancit chami, they bought at their favorite’s restaurant at Peking, either  Plaza Food House, Hacienda In or Dimsum Restaurant in Lucena City.  That four restaurant was the old restaurant at Lucena City, and up to now the quality of their food’s serving was so savory and most of their foods was Chinese style cooking. They maintain the quality of taste and the deliciousness of their food.

At Peking Restaurant, my mom’s favorite to order their Pancit Chami, especially the “Chami sa Toyo” or they called, “Pancit Chami Balibag”, and “Chami Tamis Anghang”.  Their “Chami sa Toyo”, the noodles stir-fry in soy sauce, added some spices and vegetables, and to make the chami “tamis anghang” they added red chili and sugar.

On my first attempted, to cook this “chami sa toyo”, I’m failed to achieve the taste of this savory chami like in Peking restaurant.

So when my mom cooked of Chami tamis anghang for our snack, I’ve been watching her how to cooked this chami in stir-fry. She taught me how to cook in step by step.

And I tried it again on my second attempted, it was not good, but on my third attempted to cooked of chami tamis anghang ,… yeeessss!… I got it the tasted what I wanted!,,,

Yesterday, I cooked Chami Tamis Anghang for our family snack, so my family liked the savory of chami that I’ve been cooked. 

And now, I’d like to share the recipe of “Chami Tamis Anghang on our version. I hope you’ll like it!..

(On my ingredients list, I don’t have any veggies, as of now, only veggies that I have in the fridge was a cabbage.) ………… so you can add up some spices and veggies to suit your taste.

Pancit Chami Tamis Anghang

Ingredients:

• 700g miki noodles
• 1 cup chicken meat, cut into cubes
• 1 tbsp cornstarch
• 2 pcs chorizo de bilbao
• half small cabbage, chopped
• 1 medium onions, chopped
• 4 cloves garlic, chopped
• salt and pepper to taste
• 1/4 cup soy sauce
• 2 – 3 tbsp oyster sauce
• 3 tbsp oil
• 2-3 tbsp sugar
• 1 tsp chili powder
• 1 pc red chili
• 1 to 2 cups chicken stock or water

Instructions:

1. Blanch the miki noodles. Set aside.
2. In a bowl, season the chicken with 1 tbsp cornstarch, salt and pepper. Mix well until it combine.
3. In a hot pan, fry the chicken until lightly browned then set aside.
4. In the same pan, saute’ the onions and garlic in 3 minutes or until it tender and aromatic.
5. Add Chorizo de bilbao and chicken meat, stir in a 2 minutes.
6. Add chili powder, red chili, 1 tbsp sugar, soy sauce, and oyster sauce. Stir well for about 1 minute.
7. Add and strain the miki noodles. Stir well until it combine and cover in a 2 minutes .
8. Pour 1 cup of chicken stock or water. Mix well, and cover until the sauce is slightly thicken. Stir occasionally.
9. Season with remaining sugar, and pepper. Continue cooking with regular stirring. ( adjust water if you want have sauce and seasonings to your taste.)
10. If the noodles are almost done, add in cabbage and continue cooking for a seconds.
11. Garnish and best served with calamansi

(you can also add chicharon as additional toppings, green beans, shrimps, and quail eggs) 

Sinigang na Manok sa Kamias / Chicken Sinigang in Bilimbi(Kamias)

Sinigang na Manok sa Kamias / Chicken Sinigang in Bilimbi (Kamias

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Filipino cuisine.

Sinigang is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth. Other variations of the dish derive their sourness from native ingredients. These souring agents include unripe mangoes, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba).

Sinigang na Manok sa Kamias stewed with rice water (2^nd wash rice) (provides for a thicker, richer broth), kamias, tomatoes, onions and other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), white radish, kangkong (water spinach), yardlong beans (sitaw), eggplant and with green long peppers in order to enhance the taste and add a little spice to the dish.

Here’s the recipe of Sinigang na Manok sa Kamias and how i cooked it…..

Ingredients:

• 1 kilogram of chicken
• 1 medium onions, quartered
• 5 medium tomatoes, quartered
• 1 cup taro root (gabi), cubed
• 2 – 3 cups of Kamias
• 2 pc green chili
• 1 – 2 tbsp of fish sauce
• string beans (sitaw)
• okra
• Kangkong (water spinach)
• salt to taste
• 1 litre washed rice water (hugas bigas)
• (you can add also an eggplant and white radish)

Instructions:

1. Place chicken meat, tomatoes, and onions in a pot with enough rice water and season with salt, bring to a boil then lower the heat to simmer for 30 minutes or until chicken meat is tender.
2. After 30 minutes, add the gabi or taro cubes, Kamias, and green chili and simmer for 7 minutes.
3. Add the sitaw, radish and okra then simmer for another 5 minutes.
4. Season to taste with fish sauce then add the kangkong leaves and simmer for 2-3 minutes. Adjust seasoning according to your taste. Serve while hot.