Ginisang Sitaw

This is an easy and nutritious vegetable dish to make.

Ingredients:
2 cups of cut sitaw (long beans)
3 cloves of garlic, minced
1 medium onion, sliced

1medium tomato,sliced
3 tbsps soy sauce
half a glass of water
100 grams of ground pork or sliced pork cubes (optional)
salt and pepper

Procedure:
In a saucepan fry your garlic and onions in oil.  Add ground pork/sliced pork and saute until browned. Then add sitaw and stir. Add soy sauce, vinegar and water.  Cook until the sitaw are tender.

Mutya ng Cavite

This is the most popular specialty seafood soup of Josephine Restaurant in Cavite and this is our family recipe.

Mutya ng Cavite is Caviteñean dish made of milk, cream and assorted seafood somewhat similar to Fisherman's Stew.

This is my own recipe version of Mutya ng Cavite which I concocted myself so I can it eat in the comfort of my home.

Ingredients:
1/2 cup butter
1 white onion, chopped
2 cloves garlic, minced
2 cups broth
2 cups milk
150 grams white fish fillets
150 grams mussels, beards removed
150 grams squid, skin and ink sacs removed
150 grams shrimp, shelled and deveined
white pepper
2 tbsps oil, divided
3 medium size potato, cubed
1 green bell pepper, chopped
Grated cheese, about 1/3 cup or more


Procedures:

Boil potatoes in water. Set aside broth. In a pan, heat one tablespoon of the oil and sauté fillets until cooked. Remove from pan. Add remaining oil and sauté mussels, squid, and shrimp. Set aside.

In a pan, melt butter sauté onions, garlic and bell pepper. Stir in flour. Add potato broth and milk then bring to a boil. Transfer all the seafood to the soup mixture. Add grated cheese. Season to taste with white pepper. Serve.

Feel free to share your feedbacks if ever you decide to try to make this recipe.

Pansate

Pansate is a Caviteñean type of pancit which is similar to pancit canton except it is swimming in sauce thus could pass as Lomi. It offers a satisfying medley of textures, combining the softness of the noodles with the crunch of fresh vegetables, creating a delightful symphony for the palate.

Ingredients:

For Toppings

1/4 kilo pork, boiled and sliced into bite sizes
1/2 cup pork liver, sliced into bite sizes
a handful of snowpeas, ends removed
1 medium sayote, sliced diagonally
1 small bundle pechay baguio, sliced
1 medium carrot, thinly sliced diagonally
1 tbsp soy sauce
half a kilo egg noodles, rinse in running water
1 small head garlic, minced
1 onion, minced
black pepper
oil

For Sauce
soy sauce
pork/chicken broth
corn starch dissolved in warm water

Procedure:
Sauté onion and garlic in oil until onion is transparent. Add pork, and pork liver. Stir gently for 2 minutes. Add sayote and carrots, stir fry for a minute. Add chicharo then peachy baguio. Cover and cook for another minute. Add soy sauce and pepper to taste. Add enough pork/chicken broth then bring to boil, add corn starch mixture, stir in noodles. Keep on stirring until noodles is cooked. Be sure that the end product is swimming in sauce. Serve hot with calamansi.

Crispy Pata

Crispy Pata is a whole pork leg boiled, dried and cooled overnight and then deep-fried until crispy golden brown. This is one of the all time favorite pork dish aside from lechon.

Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)

1 bottle of soda (7Up or sprite)

1 tablespoon of salt

2 tablespoons patis (fish sauce)

1/2 tablespoon baking soda

1 tablespoon of monosodium glutamate (MSG)

4 tablespoons of flour

Enough oil for deep frying

Enough water for boiling

Procedure:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Happy Fiesta !!!

Arroz Valenciana

Arroz Valenciana is a dish commonly served during fiestas made of either sticky rice or rice with mixed meats and vegetables. The most famous Valenciana dish is made in General Trias.

Ingredients:

cooked rice or malagkit rice about 5 cups

1/4 cup cooking oil

1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into cubes

1 big chorizo de bilbao (optional) 

1 tbsp atchuete seeds
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed

Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.  

Tortang Dulong

Tortang Dulong or silverfish omelet is simple yet tasty fish omelet dish

Ingredients:
1 cup dulong (herrings)
2 eggs
flour
salt and pepper to taste
cooking oil

Procedure:
Wash the dulong and season with salt. Add eggs and flour. Mix well. Heat oil in frying pan. Pour about 1/3 cup of dulong mixture and form into circle. Fry until golden brown. Drain in paper towels. Serve with vinegar for dipping.

Halabos Na Samba

Known in Cavite City as samba. This is a local yummy variety of lobster also known by other aliases: tatampal, hipong dapa or mantis shrimp.

Ingredients:
1 kilo samba/tatampal/hipong dapa/mantis shrimp
1/2 cup water (7up or Sprite)
salt to taste
garlic, onion and ginger (optional)

Procedure:
In a large pot pour water and the samba. Season with a dash of salt. Cover pot slightly and bring to a boil and simmer for 10 minutes. Turn off heat and keep pot covered. Let the remaining heat and steam cook the samba until orange pink. Do not overcook.

Serve with vinegar and garlic dip.

Pocherong Isda

This is my third pochero entry on this blog after beef and pork. This is one of my favorite fish dish. The sweetness of saba and kalabasa complements well the fried fish.

Pocherong Isda is the fish version of the pochero. It is stewed fish with saba bananas, sweet potatoes and cabbage.


Ingredients:
1 big mudfish (dalag) (I used dalagang bukid lapad for this one)
1/4 squash, sliced (optional)
2 potato, quartered
1 onion, chopped
3 cloves garlic, minced
3 pcs ripe bananas (saba variety)
2 pcs camote
1 bundle petchay, leaves separated (optional)
1 small cabbage, quartered

1/2 cup baguio beans

fish sauce to taste
pepper
cooking oil
water


Procedures:

Clean the fish by removing all the entrails and gills. Cut into desired pieces, then rub with salt to taste. Brown both sides of the fish in a pan. Set aside.

Sauté garlic and onion. Add potatoes, camote and squash. Bring to a boil for few minutes, then add bananas, water and pepper. Season with fish sauce to taste. Just before the vegetables are done add pechay, cabbage, baguio beans and fish. Simmer until the liquid has reduced considerably and becomes a bit sticky.

Halabos na Alimasag

Halabos na Alimasag is a simple recipe similar to steamed crabs. Halabos is a method cooking or steaming shelled seafoods with its own juices.

Ingredients: 
1 kilo fresh crabs
1/2 cup water (7up or Sprite)
salt to taste

Procedure:
In a large pot pour water and the crabs. Season with a dash of salt. Cover pot slightly and bring to a boil and simmer for 10 to 15 minutes. Turn off heat and keep pot covered a let the remaining heat and steam cook the crabs for about 10 minutes. Serve with vinegar, garlic and chili dip.

Sopa de Fideos

To start the new year this blog is sharing our version in Cavite City of something similar to beef mami.  

Fideos or Sopa de Fideo is originally a Mexican noodle soup.

Ingredients:
1 cups ground beef

1 onion, minced

2 cloves garlic, minced

1 bundle fideos

4 cups water

patis, pepper or vetsin to taste

Procedure:

Fry the garlic in hot oil till slightly browned. Saute the onions, add the beef, some salt and stir to blend well adding 1/4 cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add fideos. Season with patis, pepper or vetsin.

Lechon Paksiw

Lechon Paksiw is a traditional Filipino way of cooking left-over lechon is to recycle it into this yummy dish. Happy Fiesta con todo !

Ingredients:

left-over lechon

1/2 cup vinegar

1 cup water

2 cups lechon sauce or bottled Sarsa ni Mang Thomas

1/4 cup soy sauce

1/2 cup brown sugar or more (if you like it sweeter)

1 small head garlic, minced

salt and pepper

Procedure:

Chop lechon into small serving pieces. Add to a wok together with all the other ingredients. Bring to a boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens. Served with rice.

Tochong Bangus

One of the famous and popular way of cooking bangus the Caviteñean way. It is a flavorful and hearty  dish that showcases the beloved bangus, or milkfish, in a delectable way. 

Ingredients: 
1 med. sized Bangus or milk fish (1/2 kilo) cleaned and sliced into 6 
3 cloves garlic, crushed 
1 white onion, sliced 
1 can tomato sauce  
1 cube tahure, liquid removed
70 grams tokwa 
oil for frying 

Optional: 
ampalaya and eggplant, sliced into thick strips

Procedure: 
Rub sliced bangus with rock salt. Fry in oil until golden brown. Set aside. 
Saute garlic and onions. Pour in tomato sauce and 1 cup water. Stir. Mash tahure and tokwa together into smaller pieces add to the sauce. Simmer for 10 mins. Add amplaya and eggplants. Simmer for 5 minutes. Add fried bangus and simmer for another 5 mins. Served.

Sinigang na Baboy

Pork Sinigang or Sinigang na Baboy is a sour soup dish with vegetables and with pork as the main ingredient.

Ingredients:
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 medium onion, sliced
1 pack sinigang mix
1 medium eggplant, sliced
5 pieces okra, sliced into half
string beans(sitaw), cut in 2” length
kangkong leaves 
2 whole siling haba (long green pepper)
fish sauce

Procedure: 
In a stock pot, boil the pork until tender Add the onions and tamarind juice. Add eggpalnt, okra and string beans until tender. Then lastly, add the kangkong leaves and the long green pepper. Season with fish sauce according to desired tast.e

Paksiw na Bisugo

Paksiw na Bisugo is one of the many variety of fish paksiw simmered in a vinegar-garlic mixture.

Ingredients:
1 kilo bisugo, cleaned
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
1/4 cup vinegar
water
cooking oil
salt and pepper to taste

Procedure:
In a casserole place garlic and ginger at the bottom. Arrange fish, add a cup of water and vinegar . Put on  Season with salt, pepper and drizzle with cooking oil. Cover and simmer until fish is cooked. Serve.

Best paired with : chicharon

Guinatan Halo-Halo

Ginataan or Ginataang Halo-Halo, a favorite Filipino merienda made from boiled coconut milk with a mix of bananas, sweet potatoes, taro root, tapioca pearls and glutinous rice balls.

Ingredients:
    3 cup coconut milk
    4 cups water
    2 cups sweet potatoes, cubed
    2 cups Saba banana, cubed
    2 cups taro root or Gabi), cubed
    1/2 cup tapioca pearls or mini sago, cooked
    1 cup sugar
 
For Bilo-Bilo:
    4 cups glutinous flour
    1 3/4 cups water

Procedure:
Make the bilo-bilo by mixing rice flour with water. Roll in 1/2 inch balls.
Mix the coconut milk, water, sugar and bilo-bilo in a pot and bring to a boil. Lower heat and simmer for 10 minutes, making sure the balls don't stick together. Add the sweet potatoes, taro root and cook for another 5 minutes. Add the bananas and tapioca pearls. Cook for until the sweet potatoes and taro root are soft but not mushy. Serve hot.

Ginisang Pechay

Ginisang Pechay is a healthy with vegetable dish of chopped pechay with ground pork.

Ingredients:

1/4 kilo ground pork

bundles of pechay, washed and chopped

4 cloves garlic, minced

1 small sized tomatoes, chopped

1 cup chicken or pork stock

1 tbsp fish sauce

1 tbsp oyster sauce 

3 tbsp oil

salt and pepper

Procedure:

In a pan over medium heat, saute garlic in oil until light brown. Add tomatoes and saute. Add ground pork. Saute until juice starts to come out. Add stock and fish sauce. Bring to a boil. Cover and simmer for about 5 minutes or until pork is tender. Season with salt and pepper. Add pechay and oyster sauce. Simmer for a few more minutes.Serve.

CHICHARON

Who couldn't resist crunchy deep fried pork cracklings dip in vinegar. Que Sabrosu!

Ingredients:
    1 kilo pork rind, cut into 1-inch squares
    3 cups water
    1 tablespoon salt
    1 cup oil

Procedure: Boil cut pork rind in water and salt for 30 minutes.
 On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours or sun dry for 3 days.
 Deep fry rinds in a skillet in hot oil over high heat until they puff up.
 Serve with vinegar at dipping sauce.

Nilagang Baboy

Nilagang Baboy is a traditional Filipino dish wherein pork meat is boiled in water with vegetables of your choice.

Ingredients:

1 kg pork belly or any part

1 large onions, quartered

1 bundle pechay

1/2 medium head cabbage, quartered

3 medium potatoes, quartered

pepper or peppercorn

fish sauce

water

cooking oil

Procedure:

In a large pot, sauté the onions. Add the pork ground pepper, water and bring to a boil until meat is tender (add more water if necessary). Once the meat is tender, add the potatoes cook for ten minutes then add the cabbage, pechay and simmer for five minutes. Season with fish sauce and serve.

Paksiw na Pata

A Filipino original pork dish made by braising ham hocks in a vinegar, soy sauce and sugar mixture until they're tender and the sauce is gelatinous and thick. This is also a popular Caviteñean dish even sold in carinderias.

 

Ingredients:

    2 lbs pork leg (pata), sliced crosswise
    3 cloves garlic, crushed
    ½ cup soy sauce
    3 tbsp vinegar
    ½ cup brown sugar
    1 pack dried banana blossoms, soaked in water
    3 pieces bay leaves (dried)
    1 tbsp whole pepper corn
    salt

Procedure:

Pour water in a pot and bring to a boil. Add whole pepper corn, dried bay leaves soy sauce and garlic then wait for the mixture to boil again. Place sliced pork leg and simmer for an hour and a half or until tender. Add vinegar and simmer for 10 minutes. Place the banana blossoms in and simmer for 5  minutes. Add the brown sugar and salt. Simmer for 5 minutes.Serve.

Pesang Isda

Pesang Isda is best eaten with steamed samba dipped in vinegar. It is also paired with sawsawang miso.

Ingredients:
3/4 kilo of fish (whole or fillets or fish head; cut into serving pieces)
1 bunch of pechay
1 small cabbage
1 thumb-sized piece of ginger, peeled and sliced
1 tomato, sliced
1 onion, sliced
patis to taste
Peppercorns
1 tbsp. of cooking oil
5 cups of water or hugas bigas

Procedure:
In a large saucepan or casserole, heat cooking oil. Over medium-high heat, saute ginger slices. Add sliced tomato and onion. Cook until onion turns transparent. Pour in 5 cups of water. Add peppercorns. Bring to a rolling boil. Season with patis. Add fish. Bring to a boil once more. Lower heat and simmer for 5 to 10 minutes (depends on how big your fish pieces are). Do not overcook the fish. Place pechay and cabbage leaves on top. Cover and turn off heat.