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.