Saturday, May 24, 2008

Bia with Coconut Milk

Bia with Coconut Milk Recipe

Ingredients & Method:

Clean the bia, simmer it slowly for about 15 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi (musk lime). Lay the fish on a platter and pour over it gravy made from the stock in which it was cooked and one teaspoon of flour. The mixture is simmered until thick.

Garnish with vegetables.

Balao-Balao (Pagsanjan)

Balao-Balao (Pagsanjan) Recipe

Balao Balao is similar to Bagoong Rice.


1 cup small shrimp (bigger than alamang)
1 big tomato sliced
Salt and pepper to taste
Hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat


Chop shrimps, peeling included, till time. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.

Balao-Balao (Pampanga)

Balao-balao (Pampanga) Recipe

Balao-balao is similar to Bagoong Rice.


(permanent rice with shrimp)
1/2 kilo shrimp (preferably the soft-shelled variety)
2 tablespoon salt
1 cup rice cooked with
2 cups water


Salt the shrimps and allow to stand overnight. Cook the rice. Remove from sauce pan or pot and allow to cool. Mix the shrimp and the cooked rice and place in a glass jar with cover. Allow to stand until it smells sour (about 3 to 5 days). (It may be colored with a little achuete water)
To cook: saute garlic, onion and roasted, peeled, seeded, and chopped tomatoes. Add balao-balao and vinegar to taste and simmer until done.

Friday, May 16, 2008

Baguio Onion with Tokua

Baguio (Green) Onion with Tokua Recipe


5 cups sliced green onions young (leaves and root bases)
2 cups tokua (tofu - cut to one -half inch cubes)
3 cloves garlic pounded
1 cup pork sliced thinly
1 cup shrimp shelled
4 tbsp. shortening
1 cup shrimp juice(thick)
Salt and pepper to taste.


Fry tokua in shortening for a few minutes and remove. In the same fat, saute fat, saute the garlic, add the pork, shrimps and when cooked, add the juice stirring constantly and bring to boil. Season with salt and pepper. Add the green onion, and then the tokua and continue until onion is crisp-tender.

Bagoong Guisado

Bagoong Guisado Recipe


4 tablespoon cooking oil /lard /butter
4 cloves garlic
1 tsp. sugar
1/2 cup bagoong [bago-ong] (fermented anchovies / small fish /tiny shrimp paste)
2 tablespoon native vinegar


Heat cooking oil. Add chopped garlic and fry until brown. Add bagoong. Add vinegar and sugar and simmer until done.


Batchoy Recipe


1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
- Fry meat until brown. Set aside.
- Saute

2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut into fine strips
- Add the fried mixture then
1 tablespoon patis


Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (cayenne pepper) leaves and remove from heat. Serve hot.


Almondigas Recipe


1 cup ground pork
1 egg
1/2 cup ground shrimp meat
1 table spoon shortening
1/2 cup misua (noodle threads)
2 cloves garlic
shrimp extract
salt or patis (fish sauce) to taste
1 tbsp. chopped green onion
pepper to taste


To the pork and shrimp add green onion, egg and the desired seasoning and shape into small balls about the size of a small native lemon. Saute the garlic and onion and add shrimp extract with about 3 cups of water. When the mixture boils, drop the meat balls one by one into boiling mixture. When meat balls are cooked, add misua (noodle threads) and immediately remove from fire. Add salt or patis (fish sauce) and pepper to taste. Serve hot.

Alimango (Crab) in Tausi

Alimango in Tausi Recipe


3 large fat crabs (alimango)
1 small can taus1
1/4 cup vinegar
2 tablespoons cooking oil
1/2 cup sliced native onions (sibuyas tagalog)
1/4 cup peeled ginger sliced into, minced
1/2 cup sliced ripe tomatoes 2 cups water
Salt to taste


Clean whole crabs, remove pinchers. Remove shells and set aside. Cut crabs into two, crosswise. Scrape out fat from shells and set aside. Saute garlic in oil. When it begins to brown add onions and ginger and later, the tomatoes. Simmer about 2 minuter. Add tausi, then the vinegar. Bring to a boil without stirring, then add crabs and fat removed from the shells and simmer a few minutes. Add water and cook covered, stirring occasionally, until the crabs are pink and thoroughly cooked. Correct seasoning, adding salt to taste.

Beef Steak

Beef Steak Recipe


1 teaspoon salt
1 teaspoon pepper
1/2 cup slice onion
6 sliced tender steaks
1 tablespoon calamansi (musk lime) juice
1 tablespoon soy sauce
cooking oil


Marinate steaks in calamansi juice, soy sauce, salt and pepper. Pan fry and about 2 tablespoon of oil. When steaks are cooked remove them from pan onto a serving dish. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender. Pile on top of steak. Serve hot.

Bawang Guisado

Bawang Guisado Recipe


2 cloves garlic, minced
1/4 cups sliced onions
1/2 cup sliced tomatoes
30 bawang (garlic) stems, cut crosswise (finely)
3 pieces tokua, cubed, fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsp. shortening
Salt to taste
2 cups shrimp juice


Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salt to taste.


Batao Recipe


1/4 kilo batao
2 cloves garlic(chopped)
1/2 cup sliced onion
3 tbsp. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shrimps
Salt to taste
2 cups shrimp juice


Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimp. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.

Adobo with Coconut Milk /Sauce

Adobo with Coconut Sauce Recipe

1 fat chicken cut into peices
1/2 kilo pork cut into peices
1 head garlic, chopped fine
Achuete (Annatto /Atsuwete) for coloring
1 cup water
1 cup pure coconut milk
1/2 cup vinegar
Salt and pepper

Simmer chicken, pork, garlic, vinegar, water, salt and pepper, until tender. Color with achuete. Add coconut milk and simmer five minutes longer.

Adobo a la Monja

Adobo a la Monja Recipe

Cook chicken adobo until all the liquid has evaporated. As soon as it dries up, add pineapple cubes, fresh or canned, ripe tomato halves and a little butter or pork fat. Cover well and simmer together in its own juice. Serve hot.

Arroz a la Valenciana

Arroz a la Valenciana Recipe


1 young chicken cut into regular pieces
1/2 kilo meat, also cut into regular pieces
2 pieces Chorizos de Bilbao, sliced
6 potatoes, quartered
1/2 cup shortening
2 segments garlic, macerated
1 onion sliced
1 cup tomatoes
Salt, pepper and paprika to taste
Slices of sweet red pepper
1 cup sweet peas
1/4 cup olives
Slices of hard-boiled eggs
3 cups rice, boiled in 3 cups water and 2 cups coconut milk and
1 teaspoon salt


Season with salt and pepper the meat of chicken and pork and fry until slightly brown. In a deep pan with cover. fry in the order given the garlic, the garlic, onions and tomatoes. Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done,remove some of the stock from the fan and set aside. Add to the meat mixture the cook rice, and mix thoroughly with a wooden spoon until well blended. Add remaining stock and seasoning to taste. Cook on low heat until mixture becomes quite dry. Garnish top with sliced hard-cooked eggs, stuffed olives, and red pepper slices.

Bibingka Especial

Bibingka Espesyal (Special) Recipe


1 cup thick galapong
1/2 cup white sugar
2 teaspoons baking powder
2 tablespoons melted butter
4 tbsps. sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tbsps. grated cheese


To make Galapong:
Soak rice in equal amount of water overnight. Grind and let stand until the next day.

1. Add sugar to the galapong.
2. Add baking powder, melted butter and the well beaten eggs and coconut milk.
3. Mix well.
4. Pour a thin layer of this batter into hot (if available, native clay) baking pan or molds lined with banana leaf which has been passed over an open flame.
5. Cover each baking dish with a galvanized iron sheet with live embers on it.
6. When almost cooked sprinkle grated cheese and sugar on top of each and cover again.
7. Continue baking until brown; brush top with melted butter and serve hot with grated coconut.

Kilawin na Baboy (Pork)

Kilawing Baboy (Pork) Recipe


1 1/2 cups pig's liver, sliced
2 cups pork, sliced and boiled until tender
1 1/2 tsps. black pepper
4 tbsps. lard
6 segments garlic, pounded
1 regular sized onion, sliced
1/2 cup native vinegar
1/2 cup water in which pork was cooked
Salt to taste


- Soak liver in vinegar, salt and, pepper for 5 minutes.
- Saute the garlic in lard until light brown.
- Add the onion, continue sauteing until the onion is done.
- Add the sliced liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying.
- Add the pork and cook about 2 minutes, stirring in the same manner while cooking.
- Season with pepper and salt to taste.
- Add vinegar diluted with the water.
- Let simmer for at least 3 minutes.


Igado Recipe

Liza, being Ilocana, introduced me to the Ilocano/Ilokano recipe igado. I tasted this food at a local karenderia, and I immediately liked the taste. It is similar to adobo, but with a little more spice and zest to it.

½ kg pork, finely sliced
¼ kg liver, finely sliced
¼ kg heart and kidney, finely sliced, if available
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 small can garbanzos (chick peas) or green peas
2 or 3 pieces green chili (siling haba)
½ cup vinegar
¼ cup soy sauce
2 tbsp. peppercorns

- Marinate pork and liver in ¼ cup vinegar for 2 to 3 hours

- Saute garlic, onions, and bell pepper.
- Add pork, liver, heart, and kidney.
- Add chick peas or green peas.
- Stir fry until pork is light brown and until organ meats are half-cooked.
- Add vinegar, soy sauce, and pepper.
- Add salt to taste.
- Simmer until meat is fully cooked.
- Add green chili as garnish if desired.
- Serve with steamed rice.

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