BINURONG ISDA

Burong Isda is one of my maternal grandmother's favorite dish. When I was still a child, I don't feel like eating it because of the smell. I then wonder why my grandmother and all my aunts and uncles love eating Binurong Isda and my maternal grandmother loves making one! She would often come home from the market with her basket filled with Tilapia and make Burong Tilapia. Days after, the whole family feast on Binurong Isda that the kids (like me) really hate the smell.

You will need:

1     kilo (8 pcs) medium tilapia, fried

3     cloves garlic, crushed then friend

1     large (75 g) onion,sliced

1     meduim (15 g) ginger, cut into strips

5     pcs ripe tomatoes, cut into cubes

1     pouch (200 g) DEL MONTE Tomato Sauce

3     cups thick coconut milk (first extraction)

2     meduim (100 g) bell peppers, cut into strips

300 g pechay, cut into half

Here's how:

1. Saute garlic, onion, ginger and tomatoes. Add tilapia, DEL MONTE Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes.

2. Add bell peppers and pechay. Simmer for 3 minutes. Serve.

AMPALAYA GUISADO

Ampalaya is one of my favorite veggies. If it's present in a dish, Ampalaya is the first that I usually eat. It's bitter that's why others don't like it but I love the bitterness of Ampalaya to bits. I can't remember how it became my favorite vegetable but I could remember my father grows Ampalaya in the backyard when I still a kid so we had Ampalaya almost everyday. One of the dishes that I love with this bitter gourd is Ampalaya Guisado. For the recipe of this dish, read on...

You will need:

5     cloves garlic, crushed
2     medium (100 g) onions, chopped
200 g ground pork
1     cup water
1     pouch (200 g) DEL MONTE Tomato Sauce
2     medium (300 g) ampalaya, seeds removed then cut into squares
2     stalks celery, sliced
2     tbsp salted black beans (tausi)
3     squares tokwa, cut into cubes then fried
2     eggs, beaten

Here's how:

1. Saute garlic, onions and pork.
2. Add water, DEL MONTE Tomato Sauce, ampalaya celery and tokwa.
3. Simmer for 3 minutes.
4. Add black beans and egg. Simmer once.

PESANG BANGUS

Pesang Bangus is one of my fave dish with Milkfish (Bangus). Aside from the usual paksiw, tinola, or daing na Bangus, Pesang Bangus is something I like cooking when we have Bangus from the market. 

Ingredients:

2 tbsp cooking oil
2 tbsp sliced ginger
1 tbsp chopped garlic
3 cups water
1 whole medium-size bangus, sliced and washed thoroughly
2 cups sliced cabbage
2 cups sliced petchay tagalog
1 stalk leeks, sliced into 3 pieces
1 8g sachet Maggi Magic Sarap
   patis to taste

Procedure:

1. Heat oil. Saute ginger, garlic and onion until limp.
2. Pour in water and bring to a boil. Add bangus and let boil.
3. When bangus turns white in color (after 5 minutes), add cabbage. Simmer for 1 minute.
4. Add petchay and leeks. Cook for another minute.
5. Season with Maggi Magic Sarap and patis to taste.

CHICKEN MINDANAO

Mga Sangkap:

• 1 piraso Knorr real chicken broth cubes
• 1/4 tasa Tubig, mainit
• Hinati sa apat Manok, hita at dibdib, inalisan ng buto
• 1/2 kutsarita Lady's Choice iodized salt
• 1/8 kutsarita Lady's Choice pepper
• 1 kutsara Toyo
• 1 kutsarita Luya, hiniwa
• 3 piraso Bawang, pinitpit
• 1 tasa Gata ng niyog

Paraan ng pagluluto:

1. Tunawin  ang Knorr real chicken broth cube sa mainit na tubig.
2. Timplahan ang anok ng asin, paminta at tinunaw na Knorr real chicken broth cube.
3. Idagdag ang toyo, luya at bawang at ipahid nang lubusan sa manok.
4. Ilagay ang manok sa baking pan at ibuhos ang gata sa ibabaw bago ihumo sa 350' F nang may 45 minnuto.
5. Palamutian ng Cavandish na saging at Rambutan.

DALAG WITH BAMBOO SHOOTS & YOUNG CORN

Dalag (mudfish) is readily available in my hometown's market and it is what we usually have in the table. Though we usually have Dalag, I am limited to a few dish that I know in preparing it. So this Dalag with Bamboo shoots and young corn is quite interesting to me. Can't wait to go home and prepare this Lasang Pinoy dish! 

Mga Sagkap:

2 kutsara Lady's Choice corn oil
1 kutsarita Bawang, pinitpit
1 piraso Sibuyas, hiniwang maliliit
1 tasa Mais na mura, ginadgad
8 tasa Tubig
2 piraso Knorr real chicken broth cubes
1 malaki Dalag, nilinis at hiniwang panghain
1 tasa Labong
1 tasa Patola, hiniwa
2 tasa Dahon ng saluyot

Paraan ng pagluluto:

1. Initin ang mantika at igisa ang bawang, sibuyas at ginadgad na mais.
2. Lagyan ng tubig at Knorr real chicken broth cubes. Hayaang kumulo hanggang sa lumambot ang mais.
3. Isama ang mga hiniwang dalag at labong. Takpan at lutuin pa ng 10 minuto.
4. Ihalo ang patola at dahon ng saluyot, habang hinahalo nang mahinay para madurog ang mga sangkap.
5. Lutuin pa nang 5 minuto at ihain nang mainit.

TINAPA RICE WITH SALTED EGGS AND TOMATOES

Sometimes there are leftover rice sitting in the freezer. I've tried different ways of cooking leftover rice but this Tinapa Rice with Salted Eggs and Tomatoes is something that I have to try. I must note though to buy Tinapa in advance so when there's leftover rice, I could easily prepare this.

Ingredients:

• 1/4 kg tinapa or smoked fish
• 1 tablespoon cooking oil
• 8 to 10 cloves garlic, peeled and minced
• 5 cups cooked white rice
• pinch of salt
• 2 red eggs, peeled and sliced into eights
• 3 native tomatoes, sliced into eights

Procedure:

1. Peel the smoked fish, remove all the meat from the bones and flake it. Remove any small fish bones left behind.
2. In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together until everything is well-incorporated. Break up any lumps in the rice. Add the smoked fish flakes and stir well. Remove from the heat.
3. To serve, pour the rice into a large serving bowl and top with salted eggs and tomatoes.

NATIVE WEEDS SALAD

Ingredients:

• 1 cup kulasin, chopped roughly
• 1 cup pansit-pansitan
• 1 medium cucumber, peeled, seeded, and sliced thinly
• 2 to 3 cups lettuce
• 1 cup spinach
• 1 medium carrot, grated roughly
• 1 cup haricot vert, (French beans), blanched
• 1 medium onion, sliced into rings

For the dressing:

• 1/2 cup olive oil or avocado oil
• juice from 1 lemon
• 1 tsp sugar
• pinch of salt and pepper

Here's how:

1. Wash all vegetables well. Drain excess water or pat dry with paper towels.
2. Pinch off leaves from stems of pansit-pansitan and spinach.
3. In a large bowl, toss together all vegetables.
4. Make the dressing: Mix all ingredients until well combined. Drizzle over salad before serving.

CORN HOTDOG MECHADO

You will need:

• 5   cloves garlic, crushed
• 1   medium (50 g) onion, sliced
• 1   medium (50 g) carrot, cut into cubes
• 1   large (200 g) potato, cut into cubes
• 3   tbsp margarine
• 12 pcs hotdog, sliced
• 1   can (432 g) whole kernel corn
• 1/2 cup water
• 1   pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce.

Here's how:

1. Saute garlic,onion, carrots and potatoes in margarine. Add hotdog, corn with stock, and water. Simmer for 10 minutes.

2. Add DEL MONTE Spaghetti Sauce and salt to taste. Simmer for 7 minutes. Serve.

Bagoong Rice

I love the Bagoong Rice from one of the Dimsum Restaurants in the city. Since I am a trying hard cook, and hubby loves it too, this Bagoong Rice recipe is immediately added in my collection of must-try recipes. 

Ingredients:

• 2 tbsp.        cooking oil
• 2 tbsp.        chopped garlic
• 1-2 tbsp.     bagoong alamang (adjust to taste)
• 3 cups         cooked rice
• 18g sachet   Maggi Magic Sarap
• thin slices of green Mango
• scrambled egg, cooked and thinly sliced
• white onion, thinly sliced

Procedure:

1. Heat cooking oil. Saute garlic until slightly brown. Stir in bagoong alamang for 20 seconds.
2. Add cooked rice and mix very well until the rice and bagoong are fully combined.
3. Season with Maggi Magic Sarap. Cook for another 1 minute.
4. Serve with green mango, scrambled egg and onion slices on top or on the side. Serve hot.

Seafood Stew

Seafood Stew is another great way to prepare a fish dish aside from the usual fried fish, tinola or any other dish that we usually have on our tables. This Seafood Stew is also a must-try for the fish lovers out there. 

Ingredients:

• 200 g        lean fish fillet (salmon, tuna, dorado), cut into chunks
• 20 pcs      (150 g) shrimps, shelled
• squid, ink sac removed then each cut crosswise into 3 pcs
• 1 tbsp       calamansi (lemon juice)
• 8 cloves    garlic, crushed
• 1 medium  (50g) onion, sliced
• 1 small      (100 g) carrot, cut into chunks
• 1 medium  (150 g) potato, cut into chunks
• 1 can        (227 g) DEL MONTE Tomato Sauce
• 1 cup        water
• 1 pc          bay leaf
• 100 g        baguio beans (snap beans), cut into 1 1/2" long pcs

Procedure:

1. Sprinkle seafood with calamansi juice and 1 tsp. iodized fine salt (or 1 tbsp. iodized rock salt). Half fry fish then set aside.

2. Carrots and potatoes. Add DEL MONTE Tomato Sauce, water, 1 tsp. iodized fine salt (or 1 tbsp. iodized rock salt), 1/4 tsp. pepper and bay leaf, Simmer for 15 minutes.

3. Add squid, shrimps, fish and Baguio beans. Cook for another 5-10 minutes

Pinoy Beef Stroganoff

You'll need:

4          cloves garlic, crushed
1          medium onion, chopped
150      grams ground beef
2          tbsp tengang daga (mushroom)
1/4       kg labong (bamboo shoots), cut into strips (blanched and squeezed)
3/4       cup water
2          tsp. DEL MONTE Red Cane Vinegar
1          can (237g) DEL MONTE Italian Style Spaghetti Sauce
1/4       cup evaporated milk

Here's how:

1. Saute garlic, onion, ground beef and tengang daga. Add labong, water and DEL MONTE Vinegar. Season with 1/2 tsp iodized salt. Simmer for 10 minutes.

2. add DEL MONTE Spaghetti Sauce and milk. Cook for another 5 minutes. Serve with cooked noodles or rice.

Fish Kilawin

FISH KILAWIN RECIPE

You'll need:

1 medium radish, peeled and sliced thinly

1 large Dalagang Bukid (or any lean fish) filleted and cut into cubes

2/3 cup Del Monte Red Cane Vinegar

1 large red onion, chopped

2 pcs siling haba (cayenne pepper), seeded and sliced

1 tbsp minced ginger

2 stalks green onions, chopped

1 pc red bell pepper, chopped

1 pc siling labuyo (chili pepper), seeded and chopped

Here's How:

1. Rince and squeeze radish. Set aside. Soak fish in 1/3 cup of Del Monte Vinegar for 30 minutes. Drain.

2. Add the remaining Del Monte Vinegar and the rest of the ingredients. Season with 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt) and 1 tsp. sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Fish Barbecue n' Chips

YOU WILL NEED:

• 1/4 kg fish slices (talakitok)
• 250 g potatoes, sliced
• 1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
• 1/8 tsp pepper

MARINADE

• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 3 cloves garlic, crushed
• 1/2 tsp minced ginger
• 1 tsp brown sugar
• 1/2 tsp calamansi juice

HERE'S HOW:
1. SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.

2. SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.