“Spicy Sweet n’ Sour Lapu- lapu (Grouper) Fish”

“Spicy Sweet n’ Sour Lapu-lapu (Grouper) Fish”

Lapu–lapu is a local fish which in English is called commonly as “grouper”. One of the most expensive fish in the market and is valued because of their texture and tasteful.

Lapu-lapu fish is deliciously cooked in Escabeche or Sweet and Sour sauce.

Here’s our version of how we cook this Spicy Sweet and Sour Lapu-lapu Fish Recipe.

Try this easy recipe:

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  “Spicy Sweet n’ Sour Lapu-lapu Fish”

“Spicy Sweet n’ Sour Lapu-lapu Fish”

Ingredients:

• Lapu-lapu Fish
• lemon juice (1 small of lemon)
• Salt and pepper for seasoning
• oil for frying

For the Sauce:

• oil
• 1 small red bell pepper (julienne)
• 1 small green bell pepper (julienne)
• 1 small yellow bell pepper (julienne)
• 1 bulb white onion (sliced into thin strips)
• 1/8 tsp of dried chili flakes (optional)
• 1 cup of water
• 3 tbsp of rose vinegar
• 6 tbsp of sugar
• 3 tbsp of ketchup
• 1 tbsp of soy sauce
• 1 tbsp of cornstarch
• salt and pepper to taste

Instructions:

1. Rub the lemon juice on the fish then season with salt and pepper.
2. In a deep frying pan, heat the cooking oil. Deep fry the fish and cook for 2 to 3 minutes each side or until it turns to golden brown. Remove from heat and place into paper towel to absorb excess oil.
3. For the sauce: In a bowl, combine the water, vinegar, sugar, chili flakes, soy sauce, ketchup, and cornstarch. Mix well and set aside.
4. In a separate pan, heat the oil and saute’ the onions, red/green/yellow bell pepper. Add salt and pepper to taste. Remove from the pan and set aside.
5. In the same pan, add the mix sauce. Simmer for a few minutes, and season to taste.
6. Stir continuously until the sauce thickens.
7. Add the onions and bell pepper. Pour the sauce over fried fish.
8. Serve.

Chicken “Bistek”

Chicken “Bistek”

Bistek (Spanish: bistec) or bistec is a Spanish loan word derived from the English words “beef steak” abbreviated

The Filipino version is called bistek Tagalog, a dish made of strips of salted and peppered sirloin beef, usually flattened with a meat tenderizing tool, slowly cooked in soy sauce, calamansi juice, garlic and onions, a specialty of the Tagalog region.^[1] The onions are usually cut into rings, and are added raw when the dish is either already cooked, or almost cooked for the onions to soften but maintain its crunchiness. Bistek Tagalog is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually anglicized in Philippine English as “beefsteak”.

A variation of bistek in the Philippines is bistek na baboy (“pork bistek“) or “porksteak“, in which pork—pork chops or pork belly slices—is used instead of beef.

Reference: Wikipedia

Chicken is also the variation of bistek. To make more flavorful i added some butter for this recipe.

Recipe:

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  Chicken “Bistek” / Chicken Steak

Ingredients

• 300 grms Chicken
• 1 big bulb Onion
• 1 cup soysauce
• 12 pcs Calamansi
• 1 tbsp butter
• 1 tbsp black pepper powder
• pinch of salt to taste
• 1/4 cup water

Instructions:

Instructions
1. In a bowl, marinate the chicken for 1 hour or 30 mins., combine soy sauce, calamansi juice, salt and pepper to taste. Mix well and set aside.
2. Heat oil in a pan, fry the chicken both sides and cook until slightly brown.
3. In the same pan, melt the butter and add the onion, stir continuously. Set aside.
4. Pour the marinated sauce and water in the same pan, cooked in 3 minutes.
4.Add the chicken, stir and cooked for 2 minutes.
5. Take the heat off. Then put the chicken in the serving plate and add the onion for topping.
6. Serve hot with plain rice.

Enjoy! 😊😍

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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.

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.

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.

Tinolang Manok / Chicken Tinola (Ginger Chicken Soup with Papaya and Moringa)

Tinolang Manok (Ginger Chicken Soup with Green Papaya and Moringa)

Tinola is a Filipino chicken soup usually served as an appetizer or main entrée. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo or chili pepper in broth flavored with ginger, onions and fish sauce.

Tinolang Manok or Chicken Tinola is a nutritious and delicious food. It is also good for the health. Easy to cook and low cost of ingredients. The vegetable ingredient that I used for our dish Chicken tinola was I just got into our yard.

Usually, some of these ingredients, such as papaya, malunggay leaves or even chili peppers, can be found in our backyard, especially when we have a backyard planting. We can save more on buying vegetables and we eat most are more nutritious, when we have our own yard crops.

Tinolang Manok or Chicken Tinola

Ingredients:

• 500g chicken
• 1 small green papaya
• malunggay leaves (moringa leaves)
• 1 small onion
• 1 thumb-sized fresh ginger, peeled and julienned
• 2 tbsp fish sauce
• 2 tsp ground black pepper
• 3 tbsp oil
• 3 cups of water
• Salt to taste

Instructions:

1. In a hot pan, saute’ the ginger, and onion, stir until tender and aromatic.
2. Add-in chicken, saute’, stirring occasionally and cover for about 7 minutes.
3. Add green papaya, stir and cover for 5 minutes until the juices come out.
4. Add water, bring to a boil, cover and simmer for about 25 to 30 minutes or until its cook.
5. Season with salt and pepper, and then add the malunggay (moringa) leaves, stir and cover for 2 minutes, then turn the heat off.
6. Serve hot with a plain rice.

https://www.youtube.com/watch?v=T-0gn_IWvO00

Buko Pie (Coconut Custard Pie)

Buko Pie (Young Coconut Custard Pie)

Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky. The pie was originally a delicacy only available in the Philippines.

Pies are traditionally round in shape, baked in pie pans approximately 23 centimeters (cm) in diameter. Some pies are large while most are small.

The Pastry in pie is called the crust which consists mainly of flour, shortening, and water. Sometimes egg, milk, sugar, and liquid other than water is added to provide variation in flavor. Crust should be flaky and tender.

In pie crusts can be achieved to be flaky and tender, by combining the right proportion of flour to shortening and by executing the correct technique in mixing. Mix the ingredients as quickly as possible. For making pie crusts, can be classified into either single or double crust. I used the double crust, one crust lining the pie pan, and the other crust as cover for the pie filling.

Here’s the recipes, which you can try it!..

Buko Pie (Coconut Custard Pie)

Baking Temperature: 300 F Baking Time: 35 – 40 mins

Ingredients:

Pie Crust:

• 2 cups All Purpose Flour
• 1/2 tsp Salt
• 1 tsp Sugar
• 1/2 cup Butter (Lard or shortening), room temperature
• 6 tbsp Cold water

Pie Filling:

• 1/2 cups Sugar
• 1/3 cups Cornstarch
• 1 cup Evaporated Milk
• 1 cup Buko water (Coconut water)
• 1 tsp Vanilla
• 2 cups Shredded Coconut meat

Egg Wash

• 1 small egg
• 1 tbsp water / milk

Instructions:

For Crust Dough:

1. Combine flour, sugar, and salt in a mixing bowl. Add butter.
2. Rub in butter into flour until fat particles are pea-sized.
3. Add water to flour mixture a tablespoon at a time or just until water is absorbed and dough forms a ball. Rest the dough.
4. Divide the dough into two, one for the lower crust and the other for the upper crust. Set aside the dough for the upper crust and work on the lower crust.
5. Spread the lower crust dough on a floured board. Roll it out flat with a rolling pin. Start rolling from the center out, forming a circle. Thickness of crust ranges from 1/2 to 1 cm.
6. Measure and cut the dough by fitting the mouth of the pie pan on the dough. Cut the dough 2 1/2 cm bigger than the pie pan.
7. Roll dough over a rolling pin then unroll it over the pie pan to fit well into the pan. Then cut the dough with scissors following the contour of the pan then set aside.

For the Pie Filling:

1. In a saucepan, mix sugar, cornstarch, evaporated milk, and coconut water (buko water).
2. Cook over low heat stirring constantly until thick.
3. Remove from heat, stir in vanilla essence, stirring until the mixture is smooth.

For assembly and baking:

1. Spoon the filling alternatively shredded coconut meat and thick sauce onto the pie crust.
2. Top with upper crust and roll out as in step 5 of crust dough.
3. Place on top of the filling and press the edges of the top crust and lower crust together to press and fold seal.
4. Decorate as desired.
5. In a small bowl,  whisk together the egg and water. 
6. Brush the top of the pie with egg wash.
7. Bake in preheated oven for 300 F in 35 to 40 minutes until the pie crust is golden browned.
8. Allow to cool before slicing.

Lumpiang Gulay (Vegetable Spring Rolls)

…..which is called also Lumpiang Togue (Mung Bean Sprouts Spring Roll)

Spring rolls originated from China. They were a seasonal food consumed during the spring, and started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months.

In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savory; the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. (credit to: Wikipedia)

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These vegetable spring rolls are the perfect snack or appetizer, golden, and crunchy dip in vinegar sauce.

Lumpiang Gulay (Vegetable Spring Rolls)

Ingredients:

• 25 pcs Lumpia wrapper
• 1/2 kilogram bean sprouts
• 1 medium carrots, cut in cubes
• 1/4 kilogram green beans
• 1 medium chayote, cut into cubes
• celery
• 4 pcs tofu
• 1 small onion
• 4 cloves garlic, chopped finely
• 1 tbsp fish sauce
• salt and pepper to taste
• 2 cups cooking oil

Instructions:

1. In a deep pan, slightly fry the tofu and cut into cubes then set aside.
2. In a same pan, saute’ onion and garlic, season with fish sauce and pepper.
3. Add all the vegetables and season with salt and pepper.
4. Stir fry until vegetables are half cooked. Then add the tofu, stir and cook in 3 minutes.
5. Turn off heat. Allow to cool down for a while.
6. Get 1 lumpia wrapper and laid on a flat surface.
7. Scoop 2 tablespoon, depending on size of your wrapper, of mixed ingredients and put on the wrapper.
8. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
9. Now dip your finger with water and wet the inner end of the wrapper. Carefully press the wrapper end against the log to seal it.
10. In a pan over medium heat, fry the spring rolls in batches until its wrapper color is golden brown.
11. Remove spring rolls from frying pan and drain oil on paper towel.
12. Serve with vinegar dipping sauce.