Friday, 30 November 2012

Suman : Patupat

Suman, that's how I call most glutinous rice that are wrapped in coconut or banana leaves and cooked using the steaming method unless somebody corrects me and tells me its native name.   Suman is actually the general term of the the numerous glutinous rice cooked this way.  And each region has several versions of suman that also comes with its own regional name.

What we are about to post is one suman version that is called patupat Patupat alone has several variations.  There's the famous patupat of the Ilocanos, the patupat of the Ibanag, etc.  Below is the version of my fellow Tabukenio, a friend of my brother-in-law Richard which is almost similar to the patupat of the Ibanag.  The Ibanag's version has the same recipe as below and cooked almost the same way too only that their patupat is shaped into a cone .   The patupat  of the Ilocanos from the Ilocos region is made of glutinous rice cooked in sugarcane juice or the palatipot then wrapped in a weaved coconut leaves. 

This is a patupat recipe wherein they used organic glutinous rice which they grew themselves and binayo (shelled using the traditional way of hand pounding the rice).  The organic glutinous rice is called inani.  The aroma and the flavor of the inani is more delicious and the grains are a lot stickier as compared to the regular fully-milled glutinous rice that we often buy from our wet-market.



Glutinous Rice - 2 kg
Coconut Milk -  6 cups
Brown Sugar - to taste
A dash of Salt
Banana Leaves for Wrapping
Water for Steaming

Cooking Procedure:

1.  Put the glutinous rice in a pot and pour the coconut milk.  If you have a rice cooker then use that.
2.  When the rice boils, stir it and remove from fire.  the mixture should not be wet, if you think there's too much liquid, remove the excess liquid and set aside just in case you need to wet the rice mixture.
3.  Mix the brown sugar and salt with the half-cooked rice.
4.  Layout the banana leaves about 5 inches by 4 inches.  The banana leaves should be washed and dried by a rag.  After which heat the banana leaves under fire until it changes in color.  Just be careful not to burn them.
5.  Scoop out about 3 tbsp of the glutinous rice mixture.  Put it on a banana leaf.  For it into a log then roll the banana leaf with the glutinous rice mixture inside. Seal both ends.  Use a toothpick to pin the leaves on.  Do the same with the remaining glutinous rice.
6. Place the wrapped glutinous rice in a double boiler and steam them for at least 30 minutes or until the suman is cooked

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection
3 Suman collection

© Fresha-licious (30November2012)

Thursday, 29 November 2012

Chicken Pochero

(photos posted on January 5, 2013)

I'm growing anxious everyday because I'm not done packing my things yet.  What can I put in a travelling bag when I'm only allowed to carry 23kg of luggage????? My husband said I can go beyond the 23 kg limit but I have to pay extra.  I'll pay extra then - $7/kg in excess.  It's expensive :-(

Anyway, I'm posting a few dishes I cooked at home.  One of which is this chicken pochero which had become one of the kids and the adults' favorite dish, yet again :-).  

Most of our Filipino tomato-based stews find their roots to the Spanish cuisine.  The Spaniards rule over our ancestors for more than 500 yrs and not only did they not influence our religion, way of thinking, values, and basis for morality but they also have extended their influence to our cuisines.  

Philippine pochero is one of those tomato-based stews that find its origins to the Spanish's Puchero.  Puchero literally means stewpot and the dish is translated as Meat and chickpea stew.  The dish usually includes meat (pork, beef, chicken , veal chicken) and sausages, various vegetables like potatoes, cabbage, squash, sweet corn, carrots, and the chickpeas.    Puchero is actually a regional or a country variation of the Spanish cocido    and is a common dish in most Spanish countries, like Argentina, Uruguay, Columbia, and of course the mother - Spain.  

I did not put any sausages nor hotdogs.  I also did not put any chickpeas (garbanzos).  Now I am not sure if I can call this pochero since I didn't include chickpeas :-(  And instead of using ripe tomatoes, I used tomato paste.  According to the label of the tomato paste I used (del monte), 1 tbsp of del monte tomato paste is equivalent to 3 tomatoes.

I put Saging na saba (plantain), but unlike other Filipinos,  I did not fry them.  I like saging na saba better boiled along with the ingredients as in this way.  It adds natural sweetness to the stew.

PS:  We can't upload photo because google said we maxed out all the free allotted spaces for this account. We need to figure out how to go about this.  If we will buy or not. Until then, no pic for this post but we will soon post whenever possible :-) 

(photos posted on January 5, 2013)



Chicken, cut into serving portions - 1 kg
Plantain (Saging na Saba), cut into 3 pcs - 10 medium sizes
Sweet Potato, diced (1" thick) - 3 medium sizes
Pechay - as desired
Garlic, minced - 6 cloves
Onions, diced - 2 medium
Tomato Paste - 5 tbsp
Fish Sauce - 2 tbsp
Salt and Pepper to taste
Knor chicken cubes -  1 pc
Water - just enough to cover the meat
Vegetable oil - 1 tbsp

Cooking Procedure:

1. Heat oil in a wok and saute the garlic until it is aromatic.
2.  Add the onion and stir until it wilted then add the chicken.  Stir fry the chicken for 5 minutes.  Do not allow it to brown.
3. Toss in the sweet potatoes.  Pour the eater just enough to cover the chicken and sweet potatoes.
4.  Add seasoning :  fish sauce, salt, tomato paste, knor chicken cube, and the ground black pepper.  Bring to a boil under medium fire until the sweet potatoes are half-cooked.
5.  Add in the saging na saba and let the stew simmer until the banana is half cooked.
6.  Mash a few of the sweet potatoes and adjust taste as needed.
7.  Put in the pechay and cook the stew again until the pechay wilts.  Remove from fire and serve.


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 © Fresha-licious  (29November2012)

Wednesday, 28 November 2012

Simple Ilocano Pork Igado

It's already Wednesday and I'm still here in Manila.  I miss the little rascals already.  Talking and watching them over skype will never be enough.  And I really miss my husband.  I hope things will be settled the soonest and no more postponing of my flight so I could be with my husband ALREADY! :-(  I'm impatient and agitated right now and I don't need to explain the feeling (... eyebrows meeting)  

Igado.  Yes dear readers, another recipe of the same kind cooked by my brother-in-law Richard.  We are Ilocanos as you may have figured out by now :-) Igado is originally an Ilocano dish that consist of meat and innards stewed in vinegar with either salt, fish sauce, and/or soy sauce.  The taste is either salty-sour or sour-salty either of which is the dominating taste but it should not be too sour to become a paksiw.  My brother-in-law in this case used the bagoong patis, the almost clear liquid on top of the murky brown thing that settles at the bottom of a bottled bagoong sauce.

We already have a collection of different variations of Igado, check out our Igado collection in case you are interested.  We have igado recipe using only innards, that is a mixture of the kidneys, lungs, liver, spleen, etc.  Another using only the sweet intestines.  One other is an almost similar recipe as this but different.  Whichever recipe you want, igado always makes a satisfying and filling meal for your family and friends, regardless of the occasion and even for a simple family dinner :-)



Pig's Liver, sliced into strips - 400 g
Pork loin with fat & skin, sliced into strips - 600 g.
Potato, diced - 2 medium

Garlic, crushed and chopped
Onions, diced

Soy Sauce - 1 tbsp
Bagoong Patis
Salt to taste
Cane Vinegar
Black Pepper, ground
Water- enough to cook the meat

Cooking Procedure: 
1. Marinade the meat except for the liver in soy sauce and black pepper for at least an hour
2.  Dump the marinated meat in a pan along with the sauce.  Add the garlic, onion, and water just enough to cook the meat and let it simmer until the meat is almost tender.  Add more water as needed
3.  Toss in the potatoes and season with fish sauce and vinegar.  Make sure that there is enough liquid to cook the potatoes.  Add water if needed until the potatoes are cooked.  Simmer for another 5 minutes or until all the liquids have evaporated. 
4.  Add the liver, simmer for a minute stirring occasionally.  Remove the dish from fire once the liver changes its color.  Do not prolong the cooking of the liver as it will become tough.

Serve as a pulutan (goes with alcoholic beverages) or as a main course :-)

  © Fresha-licious  (28November2012)

Tuesday, 27 November 2012

Nilagang Baboy at Saging (Pork Soup)

So we're done posting recipes for some fish  dishes we have cooked at home and cooked by friends and relatives.  What we tried to showcase were the different ways we and our fellow Tabukenios - Ilocano, Kalinga, Tagalog, etc. cook fish dishes.  They may sound common or familiar but the cooking style of one individual varies from another, depending on their cultural and economic backround.  These next few days, we will be posting some more recipes that were cooked in our home in Tabuk :-)  I'm taking advantage of the fact that I'm still in our small town.  This might not happen again you know :-)

Nilagang baboy is one dish that often finds its way to our dining table similar to adobo,  sinigang, tinola, and the dinengdeng for the adults.  Nilaga is sometimes a dish cooked by accident by either Pappy or Mammy when they forgot to add the sinigang mix.  But this time, this dish is no accident since we just had sinigang a meal before this :-) 

When we are not cooking any "colored" dishes (either adobo or tomato-based viands), we have meat or fish soups because that's what the kids like- flooding their rice with soup until it becomes almost lugaw-like (porridge) and slurping the soup while they munch on the meat :-)  So here is another nilaga recipe with saging na saba and gabi in it :-)



Pork Belly, cubed - 1 kg
Taro (Gabi), cut into cubes - as desired
Saging na Saba (plantain), cut into the same size as the pork - as desired
French Beans
Ripe Tomatoes, diced - 2 large
Onions, diced - 2 medium
Garlic, crushed - 5 cloves
Black Pepper
Fish Sauce - 1 tbsp
Salt to taste
Water - 1 inch above the meat

Cooking Procedure:

1.  Dump the pork, water, tomatoes, garlic, onions, and black pepper in a pressure cooker and bring it to a boil under pressure for 10 minutes. Remove from fire and release pressure.
2.  Add the taro and fish sauce.  Add more water if needed.  Bring to a boil under pressure for another 10 minutes or until the taro is cooked.  Mash some of the taro.
3.  Release pressure and add the saging na saba.  Let it simmer the pork is fork tender and the saging na saba are cooked.
4.  Add the pechay.  Let the soup simmer for at least 2 minutes then remove from fire.

If you do not have any pressure cooker, you can use any pot and slow cook the meat for at least an hour or until the pork is tender.

 © Fresha-licious  (27November2012)

Saturday, 24 November 2012

Sarciadong Isda

One of the fish dishes that is often served in our dining table is this - sarciadong isda.  It is simple yet delicious and kids love it.  You might have noticed that almost all fish and chicken and even pork dishes we've been cooking are kid friendly.  Yes of course because it is really difficult to feed toddlers.   When Mammy cooks dinengdeng or Ilocano vegetable dishes, she has to cook something for the kids like adobo or fried fish.  

Sarciadong Isda often is served with dinengdeng that is either cooked vegetarian style or with pork. The kids like this dish because of its sauce savory.  And they also like the taste of fried fish.

The fishes we usually use for this dish  are either galunggong, bangus (milk fish), and imelda.  But you can use any white fish including tuna as you wish.


Ingredients :

Fish (any variety) - 8 pcs
Eggs, beaten - 3 to 4 pcs
White Onions, diced - 2 large
Garlic, crushed - 5 cloves
Ginger, diced - 1/2 inch
Ripe Tomatoes, diced - 4 large
Salt and ground black pepper to taste
Water - 1 cup or as desired
Onion leaves, chopped (optional)
Oil for Frying

Cooking Procedure:

1.  Rub salt on the fishes then fry them and set aside.
2.  Heat about a teaspoon of cooking oil then sauté the garlic until it is aromatic then add the onions, ginger, and tomatoes.
3.  Add the  water, salt, and ground black pepper then bring to a boil.
4.  Add the fried fish and the onion leaves and simmer for at least 5 minutes
5.  Pour the beaten eggs on the sauce.  Swirl the pan to allow even distribution of the egg. 
6.  When the eggs curdles, stir the sauce.  Remove from fire.

Serve and enjoy :-)
 © Fresha-licious (26November2012)

Adobong Hito

I just realized that I can no longer do one of the things my husband and I used to love doing together - that is eating in a buffet restaurant :-(  My sister Tin and I hit Dad's the other day for their buffet merrienda. I only eat a little but I think it is already enough to make P199 (per head) worth it.  Tin said the dinuguan is great, the shawarma not bad but they could add more beef than vegetables.  I like the biko, the pancit bihon, and the palabok.  Overall, along with the refillable iced tea that came in free, my P199 plus P4 for the wet napkin is satisfying for the tummy while easy on the budget.  What do you get for a P200 bucks in Manila?  Go to fastfood chains and have a burger, fries, and a beverage.  Or you can spend it in a carinderia for more than 3 viands, a cup  or two of rice, and a refillable NAWASA water :-)

What we are about to post is another recipe for catfish or hito that is often cooked at home.  Here goes the adobong hito.

My parents usually cooks hito (cat fish) either with coconut milk, what we call ginataan, fried, grilled, or as adobo.  I like adobong hito specially when it comes to its tail part since it is a bit oily but tasty.  So when Mammy cooked hito,  I got her recipe.  

By the way, hito when not cleaned and cooked properly will taste awfully slimy.  That's why when we buy hito, my parents want them alive.  How does my parents clean the hito?  Simple.  They rub the hito with dapo (ashes) then with salt.  If you can't get your hands with ashes, use salt.



Catfish, cut into serving portions - 2 medium pcs
Soy Sauce - 6 tbsp
Vinegar - 6 tbsp
Ground Black Pepper
Garlic, crushed
Onions, diced
Ginger, crushed
Water - about 1/2 cup only
Vegetable Oil

Cooking Procedure:

1. Heat oil in a pan.  Saute the garlic until it turns brown then toss in the ginger and onions.
2. Once aromatic, add the catfish and pan fry it until all the liquids evaporated. Stir occasionally.
3. Pour in the water, soy sauce, vinegar, and ground black pepper and let it simmer until most of the liquids have evaporated.

© Fresha-licious (24November2012)

Friday, 23 November 2012

Tinuno nga Bangus (Broiled Stuffed Milkfish)

This is just an update on a grilled tilapia recipe which we have posted  in 2011 (see Tilapia :  Grilled Pinoy Style )  I can't say that this recipe is Ilocano since most Filipinos would grill fishes the same way, stuffed or not.  What makes this an Ilocano food is the dip.  In our house, my parents usually grill fishes, mostly milkfish or tilapia, and add them to dinengdeng or buridibud dishes.  When my parenst makes broiled fish and stuff it, then we eat the broiled fish with diced kamatis (ripe tomatoes), sibuyas (onions), mixed with bagoong (fermented fish sauc) as dip.   What makes this broiled stuffed milkfish different from our previous recipe is the addition of tanglad or lemon grass for the stuffing.

Here's the recipe :



Bangus (Milkfish), gutted with scales on - 2 large
Onion, minced - 2 medium
Ginger, crushed and chopped - 1 thumb size
Garlic, minced - 5 large cloves
Lemon Grass, knotted and tied - 2 pcs


Dipping Sauce for the Tinuno nga bangus:

Bagoong Sauce - 1/2 cup
Kalamansi juice - from 3 fruits
Onions, chopped - 1 medium 

Semi-Ripe Tomatoes,diced - 3 large

Cooking Procedure:

1. Slice the milkfish from the back through it's spine without cutting through its stomach, making a pouch.

2. Rub salt on the cavities and skin of the milkfish.  Let it stand for at least 30 minutes
3. Stuff the knotted lemon grass inside the "pouch" of the two milkfish

4. Mix the onions, ginger, garlic, ground pepper, and a dash of salt. Stuff these inside the two milkfish
5.  You can wrap each one of the fishes in foil and broil it on top of a lit charcoal or on top of your stove.  OR you can sew the openings together to seal them then broil it on top of a lit charcoal.

6. Expose each side to the flames and cook each side for 15 mintues each side.

7. While grilling the fishes, mix all the ingredients for the dipping sauce :-)

Serve with steamed rice and vegetables cooked anyway you want it

 © Fresha-licious (23November2012)

Thursday, 22 November 2012

Escabecheng Tilapia

My family loves to eat fried fishes but we prefer to have them with sauces.  Specially those sauces that are somewhat savory and sweet.  That's why sarciado and  sweet & sour are always a good recipe choice :-)

Sweet and sour dishes are mostly associated with Asian cooking and this influence in cooking originated from the Chinese.  Escabeche is the Filipino term for sweet & sour and there are different recipes and approaches implored for this.  And what we are about to share with you is a simple recipe of Mammy.



Tilapia, cleaned and sliced into desired sizes - 3 large

Escabeche Sauce:

Garlic, crushed - 5 cloves
Onions, diced - 2 large
Ginger, sliced into strips - 1/2 thumbsize
Ripe Tomatoes, diced - 2 large
Cane Vinegar - 1/2 cup
Sugar - 1/4 cup
Salt - 1/2 tsp
Cooking oil for frying and sauteeing 

Optional vegetable ingredients would include bellpepper and carrots.

Cooking Procedure:

1.  Rub salt on the fish and set aside for 30 minutes to allow the flavor of the salt to sip in.
2.  Fry fish until each sides turned brown.  Set aside
3.  Heat oil in a wok then sauté the garlic and ginger until they are aromatic.  And  the onions then the tomatoes.  Stir.
4.  Mix the cornstarch and a little water.

5.  Stir in the rest of the ingredients including the cornstarch-water mixture.  Let it simmer while stirring continuously until the sauce it thick.  Adjust taste by adding more salt and/or sugar.  Add in the onion leaves. 
6.  Toss in the fried fishes and let simmer for another 2 minutes

 Serve and enjoy!

© Fresha-licious (22November2012)

Fish Afritada

My sister Tin dragged me to Bon Chon for lunch last Tuesday after more than half day of processing our driver's license at LTO East Avenue.  I'm glad I was able to to renew my driver's license.  Tin has yet to get her license cause she flunked her written exam - a point short to the passing nyahahhaha.   Anyway, we didn't bring "spacey" (Tin's car) along since I hate searching for parking slots.

As I was saying, she dragged and bribed my to eat at Bon Chon (Shopwise Cubao).  We had the fried garlic chicken and I'm not sure why is my sister liking it.  The flavors can only be tasted at the outer part of the chicken.  The inner most meat parts were tasteless.  Bon chon is a Korean fast food chain that originated in Korea.  Their first store was erected at Busan Korea and later on they expand through the United States, Thailand, Indonesia, Singapore, and now the Philippines.  Not that it matters.  I haven't been to any of their Singapore branches.  Last Tuesday was my very first time to eat there and I vowed to my sister never to set foot at any bon chon branches ever.  On second through though, if she's going to treat me again, I'll try a different chicken flavor.  I'll give bon chon a second chance at my palate, just because I love Korean foods :-)

Going  to my fish Afritada.  I am not a tomato-paste user because of it's bitter aftertaste (sometime) and it is not easy to estimate how much of it should I be putting in a tomato-based dish.  BUT that was before. Spending four years in Singapore, where tomato sauces are not sold in local  groceries and supermarkets, I've learned to get used to using tomato paste.  Tomato sauces (del monte, hunts, etc) are only bought from the ABC or value dollar stores in Singapore where they sell stuffs from the Philippines, Indonesia, Thailand, Vietnam, and other nearby Southeast Asian countries.

Anyway, I mentioned that because I used tomato paste again for this afritada recipe.  Ironic isn't it? Because tomato sauce are in abundance in grocery stores in the country even here in our city (wink wink) but now, I prefer using tomato paste :-)

I cooked this last week before I came to Manila.  We had a few slices of Imelda and some whole tilapias and milkfishes in the freezer back then and I cannot think of any other way to cook any of those.  So I searched the world wide web and visited a few favorite food blogs including that of Overseas Pinoy Cooking and lucky was I to stumble upon its recipe on Afritadang bangus (see the recipe after my recipe on afritadang isda)  Thank you Ut-man for sharing your wonderful recipes! 

I based my recipe on afritadang isda on UT-man's but I did some tweaking :-)  Bangus was used by UT-man in his recipe,  I used sliced Imelda fish.  Bangus is delicious, it is fatty and tasty and it is one of those fishes I like but it is the most cumbersome and sometimes annoying thing to eat because it has so many  fish bones that I often miss to remove because they are too tiny for my eyes to see.  And to think that we have toddlers to feed, I have decided against using bangus.  I also did not add potatoes coz I forgot to buy, instead I added carrots

Here's my recipe for  FISH AFRITADA


Imelda slices  - 8 to 10 pcs
Carrots, diced - 2 smallGarlic, minced - 5 cloves
Bell Pepper, diced - 1 small
Onions, diced - 1 medium
Ginger, sliced into strips - 1/2 "
Tomato paste - 5 tbsp

Magi Magic sarap - 1/2 tsp
Cornstarch - 2 tbsp
Fish Sauce - 2 tbsp
Salt and pepper
Cooking oil

Water - 1 1/2 cup

Cooking Procedure:

1.  Fry fishes until all sides turn into golden brown.  Remove from pan and set aside.  Pat dry excess oil
2.  Pan fry the potatoes too until they turn slight brown. Remove from pan and set aside.  Pat dry excess oil
3. In another pan, heat oil (do not use the used oil) then sauté garlic, ginger, and onion until aromatic.  
4.  Stir in the tomato paste then pour the water in it.  Season with the fish sauce and ground black pepper.  Add in the cornstarch dissolved in a small amount of water.  Let simmer
5.  Add the potatoes.  Simmer for a minute.
6.  Add the fried fishes and the bell pepper and let it simmer for another 2 minutes

Serve and enjoy.

Want more afritada recipes?  Check our Afritada collection and other tomato-based stews


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© Fresha-licious (22November2012)

- - - - - - - - - -  - - - - - - - - -

AFRITADANG BANGUS by Overseas Pinoy Cooking

recipe below was originally posted here


1 medium size bangus (about 1/2 k.), sliced into 1” thick
1 potato, sliced into 1/2” thick
3 bulb garlic, minced
1 small size onion, chopped finely
1 small size bell pepper, sliced
1 c. tomato sauce
2-3 tbsp. cornstarch
2-3 tbsp. patis
2 pc. bay leaf
salt and pepper
cooking oil

Fry sliced potato and bangus until colour turn to golden brown. Remove from frying pan, set aside. In a sauce pan sauté garlic and onion until fragrant, Add patis 1 c. of water, bay leaf and tomato sauce, stir cook for 3-5 minutes. Add in fried potatoes and bangus and cook for 2-3 minutes. Add bell pepper, season with salt and pepper, thicken sauce with cornstarch dissolve in 1/4 c. of water, cook for another 2-3 minutes. Serve hot.

Wednesday, 21 November 2012

Sinigang na Tilapia sa Miso

Noodles are one of my many favorites specially Chinese, Indonesian, and Malaysian noodle dishes.  My pre-conceived taste of noodles should be savory or a bit salty, sometimes salty-a-bit-sweet but not sweet. Sometimes I cook noodles with a tinge of sweetness but the sweetness doesn't overpower the whole flavor of the dish. The crispy noodles we had at North Park (Trinoma) was so cloying sweet.  I used to like the crispy noodles that North park is serving, well, that was before I went out of the country and stayed for a long time in a country where noodle is a staple.  Not only that, the type of noodles and noodle cuisines is so much diversified that you can distinguish the taste from one cuisine to another.  Shall I blame my dislike of North park's crispy noodles to my "now-discriminating-palate"? or the quality of dishes at north park declined? Oh well.  Speaking of North park, my sisters got the lechong macau and the boneless chicken chop which I also didn't find appetizing.

Anyway, what we are about to post is not about any Chinese fish dish.  It's still a Filipino fish dish using an ingredient that has a Japanese influence on it.  And, yep,  I just have known that miso is a traditional Japanese seasoning that is in thick paste form.   According to my research over the internet, miso is made by fermenting barley, rice, and soy beans with the use of salt and kojikin (a certain type of fungus).  Miso is mostly use in Japanese cuisines to season soup specially miso soup.  

The miso I used to see in hypermarkets and Japanese stores in Singapore comes in brown or white color and they taste somewhat salty and sour, or sour -salty depending on your tastebuds. In the Philippines, miso is used as seasoning for sinigang or sour soup.  That's so far that I know of.  But I only have encountered one kind of miso paste here, the yellow one.  Not sure if there are white or brown colored miso, maybe unless I go to Japanese stores. In Tabuk, I was only able to buy miso once and it was the yellow type. 

This is my very first time to cook a dish using miso and I am not sure if it is right because my parents and siblings told me that it didn't taste good.  They just end up eating the fish without touching the soup :-(  anyway, I am still posting my recipe and please do tell me what went wrong with it?  Thanks a bundle



Tilapia, sliced into desired portions - 3 whole
Yellow Miso - 1/2 cup
Sinigang sa Sampaloc mix - to taste
Ripe Tomatoes - 2 medium
Onions, diced - 1 medium
Garlic, crushed - 5 cloves
Ginger, diced and crushed - 1/2 thumbsize
Water Spinach (kangkong) - 1 bundle
Fish Sauce - 1 tbsp
Salt and black pepper to taste
Water - to fill 1 inch above the fish slices
Vegetable oil - 2 tsp

Cooking Procedure:

1.  Heat oil in a wok then sauté the garlic then the onions, ginger, and tomatoes until they are aromatic and the tomatoes softens.
2.  Add in the miso and continue sautéeing for a minute.  
3.  Pour in the water, the fish sauce, sinigang mix, and black pepper.  Bring to a boil.
4.  Toss in the tilapia and let the mixture simmer until the fish slices are cooked.
5.  Add in the water spinach and simmer for about a minute then remove from fire. 

© Fresha-licious (21November2012)

Tuesday, 20 November 2012

Paksiw na Galunggong

Paksiw na isda, in general involves poaching the fish in vinegar, ginger, garlic, other spices.  I am not good at cooking paksiw na isda no matter what I do.  I think that is my water loo.  The truth is, I actually am not fond of it :-(

Everytime we buy galunggong, Mammy or my brother-in-law Richard will turn it into paksiw and if there are any leftovers, Mammy fries them.  I love the taste of galunggong that is cooked as paksiw first then fried.  Ei, by the way, galunggong is not cheap you know.  It is even more expensive than bangus (milkfish) and tilapia.



Galunggong, gutted and cleaned - 15 pcs
Ginger, diced and crushed - 1 thumbsize
Garlic, crushed - 6 cloves ++
Onions, diced - 2 medium
Vinegar - just enough to cover the fish
Water - very small amount only
Green chilis (not hot) - around 20 pcs or more
Salt to taste
Black Peppercorns

Cooking Procedure:

Dump all the ingredients in a pot in this order:  ginger, garlic, onions, topped with the fishes then the green chilies.  Then pour the vinegar and water with the seasonings.  Cook under medium fire until most of the liquids have evaporated.

  © Fresha-licious  (20November2012)

Monday, 19 November 2012

Crispy Fried Tilapia fingerlings

You read it right.  Tilapia fingerlings.  We didn't buy them from  tilapia breeding farms :-).  We bought the fingerlings from a lady who came down to our public market on a market day to sell her fishes which she fished out from the river in their village.  The tilapia fingerlings are from the free range fishes swimming in a small river which makes them more delicious.  The lady sold the fingerlings per "tumpok" placed on a banana leaf and Mammy bought about "10 leaves" :-)
tilapia fingerlings

Mammy fried it so crispy that it stayed crispy for more than a day.   We did not place the left-overs in the refrigerator.  We just stored them in a container with a cover and we still enjoyed its crunchy-goodness till the next meal and up to the  following day.

The little ones devoured the fried fingerlings with gusto and so did all of us.  The kids dipped them in catsup. While we had them dipped in vinegar with chopped garlic, onions, and siling labuyo. Yummy



Tilapia Fingerlings - 1 kg
Flour - 1 c
Black pepper powder
Vegetable oil for deep frying

Cooking Procedure:

1.  Mix the flour, salt, and black pepper powder together.
2.  Drain the tilapia until it is almost dry. Pour the flour mixture on all the tilapia fingerlings and coat them well with it.
3.  Heat the oil in a pan and fry the fingerlings until they are brown and crunchy.

© Fresha-licious (19November2012)

Sunday, 18 November 2012

Rellenong Bangus

Rellenong Bangus or stuffed milkfish is considered a holiday dish.  One reason is that it is laborious to prepare this dish not to mention that it is expensive to come up with at least 2 whole rellenong bangus. 

I haven't actually tried my hands on making rellenong bangus but I am planning to in the coming days when I'm in QatarThis recipe is actually of Macoy's (Marco Sarmiento) . I wasn't able to get a photo of the ones he made but i'll try to request for it.  Bear with me for the meantime.



Bangus (Milkfish), gutted and scaled - 2 big pcs
Sugar - 2 tbsp
Bell Pepper, chopped - 1 medium
Carrots, chopped - 1 medium
Onions, minced - 2 medium
Garlic, minced - 1/2 bulb (around 7 cloves)
Worcestershire Sauce
A dash of Salt to taste
Vegetable Powder - 3 tsp
Ground Black Pepper
Raisin - 1 small box
Flour - 2 to 3 tbsp

Marinade for the skin:
Soy Sauce
Kalamansi juice

Cooking Procedure :

1.  Remove all the meat of the fish from the skin through the cavity below the head of the milkfish.  Snap the spine at the base of the fish tail in order to remove it.
Steam the milkfish until they are cooked.
2.  Combine the ingredients for the marinade and marinate in it the fish skin including the head for at least an hour.  Drain and dry.
3.  Steam the meat of the fish until it is cooked.
4.  Shred the meat of the fish and remove all fish bones.
5.  Mix the shredded meat of the fish with the rest of the ingredients.  Make sure that the mixture is dry.
6.  Stuff it inside the fish skin.  Wrap it in foil then steam for at least 30 minutes.
7.  Remove the foil then fry it until both sides turn golden brown.

You can keep the steamed but unfried or even fried rellenong bangus inside the refrigerator.

 © Fresha-licious (18November2012)