FISH MENUDO

I am an omnivore and sometimes I crave for fish dishes more than meat dishes. Here's one recipe that I should try preparing one of these days when I get tired of paksiw, tinola, steamed, and fried fish.

Ingredrients:

¾ kilo Labahita, filleted and cut into 1”x 1” cubes

¾ tbsp Calamansi juice

4 cloves Garlic, crushed

4 medium (150g) Potatoes, cut into cubes

1 medium (150g) Carrot, cut into cubes

1 can (227g) DEL MONTE TOMATO SAUCE

1/3 cup Cooked or frozen green peas

1 medium Red bell pepper, cut into strips

Preparations:

1.      Marinate labahita in calamansi juice, ½ tsp iodized salt and

         ¼ tsp black pepper for 15 minutes.

         Fry in oil until golden brown. Set aside.

2.      Saute garlic, onion, potatoes and carrot.

      Add ¾ cup water and ½ tsp iodized salt.

       Simmer for 20 minutes or until vegetables are tender.

3.      Add green peas and DEL MONTE TOMATO SAUCE.

      Simmer for 5 minutes.

4.      Add fish and bell pepper. Simmer once and serve.

ALMONDIGAS

ALMONDIGAS or MEATBALLS is fairly easy to prepare and cook. I remember I started preparing this dish years ago without following a recipe.

Ingredients:

500g ground pork
1/4 cup chopped carrots
1 tbsp minced garlic
1/4 cup chopped spring onion
1 egg
1/4 cup all purpose flour
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
1 tbsp cooking oil
1 tbsp crushed garlic
1 medium-sized onion, chopped
1 L water
2 pcs miswa

Procedure:
1. In a bowl, combine ground pork, carrots, garlic,
   sping onions, egg and all purpose flour.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
   Form around 2 tbsp of the prepared mixture into balls. Set aside.
3. Heat oil. Saute garlic and onion until limp.
   Pour in water and bring to a boil.
4. When boiling, slowly add in the prepared pork balls.
   Cook for another 10 minutes.
5. Add miswa and simmer for another 2 minutes. Serve hot.

HEARTY PANCIT MOLO

I am not a fan of Pancit Molo before but I fell in love with it the first time I tasted a delicious one in i-can't-remember-where.haha. So for PANCIT MOLO lovers, here is another recipe that you would want to try.

For Pancit:

• 1/4 kg ground pork
• 100 g shrimps, shelled and finely chopped
• 1/2 cup minced onion
• 1 egg, slightly beaten
• 1/4 cup minced carrot
• 1/4 minced singkamas
• 1 8g sachet MAGGI MAGIC SARAP
• salt and pepper to taste
• molo wrapper

For Soup:

• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 small-sized onion, minced
• 4 11g MAGGI Pork Broth Cube, dissolved in
• 8 cups water
• 4 slices cooked ham, chopped
• 1 celery stalk minced
• 1/4 cup chopped spring onions
• 2 tbsp minced and fried garlic

Procedure:

1. Combine all ingredients for filling in a bowl.
   Wrap about 1 tsp of mixture in each molo wrapper. Seal edges well.

2. Meanwhile, prepare soup. Heat oil, saute garlic and onions.
    Pour in broth; bring to boil with ham and celery. Drop in molo.
   Simmer for about 10-15 minutes. Serve hot topped with spring onions and fried garlic.

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