Stuffed Baked Peppers

Ingredients:
1 can tuna
1 small white onion chopped
1/2 cup cooked white rice
bell peppers
spaghetti sauce
salt and pepper to taste
grated quickmelt cheese
breadcrumbs (optional)

Procedure:
Preheat oven to 350 degrees F.ees C).
In a skillet over medium heat, saute onions and tuna. Set aside.
Remove and discard the tops, seeds, and membranes of the bell peppers.
Arrange peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the tuna, cooked rice, spaghetti sauce, salt, and pepper.
Spoon an equal amount of the mixture into each hollowed pepper. Top with grated cheese and breadcrumbs.
Bake until the peppers are tender.

Baby Squid in Garlic and Olive Oil

Ingredients:

1/2 cup Extra Virgin Olive Oil

1/3 cup garlic

1 tsp chili flakes

500 grams baby squid

2 tbsp calamansi juice

1 tsp salt

Procedure:

Sauté garlic in pan until brown. Add in squid, calamansi juice and chili flakes. Season with salt. Remove the squid from the pan then cook off the juices from the squid until just the oil remains. Add back the squid. 

 

Bangus Bistek

Ingredients:

1 pcs medium sized milkfish, sliced

1 large white onions, sliced to form onion rings

juice from 10 pcs calamansi

1/4 cup soy sauce

1/2 cup water

1 tsp cornstarch

salt

freshly ground black pepper

oil

Procedure:

Sauté onions do not overcook. Set aside.

Season milkfish with salt and pepper

In a pan, heat oil and fry the milkfish. Set aside.

Mix together cornstarch, water and soy sauce. Once free of lumps pour mixture in the pan then bring to a boil. Add more water if you find it salty.

Once the sauce boils add calamansi, season with salt and ground pepper then turn off the heat.

On a plate arrange milkfish then pour the sauce on top. Put onions on top.

Honey-Miso Glazed Salmon Bellies

A honey-sweetened, ginger, garlic, miso and soy sauce marinated and glazed over salmon belly strips.

Ingredients:
250 grams salmon belly strips
2 garlic cloves, minced
½ tsp grated ginger
1 tsp miso paste
3 tbsp honey
2 tbsp soy sauce

Procedure:
Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
Marinade salmon bellies for at least 30 minutes or better overnight.
Heat a teaspoon of oil. Fry until half cooked then add the marinated. Wait until it caramelizes and coats the bellies. Serve.

Tuna Balls, Tofu and Pechay

This is a traditional dish my mom cooks to us made with meatballs but this time I tried substituting tuna instead of ground beef for a much healthier version. 

Ingredients:
For tuna balls
1 big can Century Tuna Flakes or Chunks in Oil
breadcrumbs
1 eggs
salt and pepper

1 small bundle chinese pechay, sliced
2 blocks tofu/tokwa, sliced and fried
1 small white onion, sliced
soy sauce
salt and pepper
oil

Procedure:
For tuna balls
Flake the tuna into a bowl, then combine breadcrumbs, and egg.
Season and mix together with your hands until completely combined.
Roll into balls. Fry until golden brown. Drain in paper towels and set aside.

Saute onion in oil until translucent. Add fried tokwa and tuna balls.
Then add soy sauce and a little water. Add pechay and simmer for 5 minutes.
Season with salt and pepper to taste.

Maggi Bacalao

This is the same Bacalao except Magic Sarap our sponsored product was added rather than salt for flavor. 

Ingredients:

2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracuda

1 cup olive oil

4 potatoes, cubed

1 head garlic, minced
1 large onion, chopped

2 cups garbanzos (chick peas), cooked

4 red bell peppers , diced

laurel leaves

achuete oil

Magic Sarap and pepper to taste

Procedure:

Soak the bacalao overnight. Drain. Flake fish, discarding bones.

Fry fish flakes in olive oil. Fry the potatoes to golden brown. Set aside. Saute garlic and onions in olive oil. Pour in achuete oil and one cup water, and bring to a boil. Add the fish, garbanzos, peppers and laurel leaves, stirring. Then put in the fried potatoes. Add more olive oil, if necessary. Magic Sarap and pepper to taste. Serve with rice or bread.

Note: Some Caviteños add chopped cabbage as extenders. 

Cream Dory Bola Bola

Ingredients:
250 g cream dory fish fillet (or any white fish available)
6 tbsps cornstarch
1 tsp white sugar
2 tbsps green onion, finely chopped
2 tbsps carrots, finely chopped
Maggi Magic Savor to taste
Maggi Magic Isda to taste
pepper
Oil for frying

Procedure:
Chop the fish fillets finely until it resembles a coarse paste. Add all other ingredients and mix until well combined. Heat oil in a pan. Drop a tablespoon of the fish mixture. Fry until cooked. Serve ith sauce.

Pan Grilled Teriyaki Fish Fillets

I call this teriyaki but actually this is not real teriyaki since rather than mirin and sake I use calamansi.

Ingredients:

Fish fillets (of your choice)

cornflour

calamansi juice

1 1/2 tsp sugar

2 tbsp Maggi soy sauce

minced garlic

pepper

1 tsp vegetable oil

Procedure:

To make the teriyaki glaze, mix calamansi juice, minced garlic sugar and soy sauce together according to taste. Boil until slightly thick.

Dust the fish fillets with corn flour. Heat a frypan over medium heat until very hot and add the oil. Fry for about four minutes (two minutes on each side) then add the teriyaki glaze.

Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.

Remove the fish from the pan and pour over any remaining glaze to serve.

Sinigang na Bangus

Sinigang Na Bangus or milkfish in sour broth is an all time favorite dish of Filipino best eaten with rice.
 

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces (optional)
5 pieces string beans, cut into serving pieces (optional)
2 cups kamote leaves
2 crushed tamarind or 1 small pack Magic sinigang mix
1 tsp salt or Magic isda


Procedure:

In a casserole, bring water to a boil. Add the bangus, tomatoes, and onion and simmer for 10 minutes. Add the tamarind powder and salt to taste. Add the eggplant and string beans and simmer for another 5 minutes. Remove from heat, add the camote leaves, and let stand covered for 5 minutes.

#AllWeNeedIsMagic

Pan Grilled Tuna Panga

Inihaw Na Panga or Grilled Jaws is a popular dish in the Philippines where soy sauce marinated fish jaws are grilled in charcoal. This is our favorite easy to do but very tasty recipe of tuna panga. 

Ingredients:

Marinade:

2 kg Large Fish (Tuna, Hapuka, Grouper) Jaw

½ cup soy sauce

calamansi juice

salt

freshly ground black pepper

Basting Sauce:

⅓ cup soy sauce

¼ cup water

⅓ cup packed brown sugar

calamansi juice

2 tsp cornstarch

garlic cloves

2 tbsp oil

Procedure:

Combine all marinade ingredients together.

Place fish in a zip lock bag together with the marinade, let it marinate for at least 2 hours.

Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.

Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.

Drain marinade from fish then place them on a grill (charcoal grill preferred) but I used a Tefal Fan. Cook for 10 to 15 minutes on each side while continuously basting with prepared basting sauce on the last 5 minutes of the cooking time.

Ginataang Tulingan

Another simple and easy Filipino fish dish.

Ginataang Tulingan is a fish dish made from tulingan simmered in coconut-based sauce.

Ingredients:

2-3 pounds tulingan (tilapia, milkfish or any fish of your choice can also be an alternative)

2 cups coconut milk

3 long green peppers

1 tablespoon garlic

salt and pepper

banana leaves (optional)

Procedure:

Prepare the fish for cooking. Cut the fish in desirable pieces. Boil the coconut milk, garlic, salt and pepper until oily. Add the fish(wrapped in cut rectangular-sized banana leaves) and long green peppers continue cooking until fish is done. Serve on top of hot steamed rice.

Baked Salmon

An expensive, healthy and yummy dish suited for the holidays.

Baked Salmon is a fish dish of salmon slab topped with cream cheese and more cheese then baked until crust turns lightly brown.

Ingredients:

1 salmon fillet

salt and pepper

juice of half a lemon

Cheese Garlic-Mayo topping:

½ block cream cheese - softened

3 tbsp mayo

1 to 1 1/2 tbsp garlic chopped finely (if you want it more garlicky, just add a bit more)

3/4 cup Parmesan cheese (1/2 cup for the cream mixture and 1/4 for the topping)

Salt and pepper to taste

breadcrumbs (optional. I like it w/ breadcrumbs, but the one served at Conti's does not have this)

Garnish - Buttered Vegetables:

mixed vegetables

broccoli flowerets

2 tbsp butter

salt and pepper to taste

Procedure:

Rub salmon fillet with salt and pepper, then lemon juice for about 20 minutes

While salmon is marinating, mix thoroughly the cream cheese, mayo, garlic, parmesan cheese, salt and pepper. set aside.

Pan fry salmon about 2 to 3 mins on both sides

Preheat toaster/turbo. Assemble the fried fish on baking tray, then top w/ cheese garlic mayo mixture, sprinkle w/ remaining parmesan cheese and bread crumbs, bake in toaster/turbo for about 10 to 15 mins at 175C.

Saute mixed vegetables w/ 2 tbsp butter. Season with salt and pepper.

Put out the baking tray and surround the baked salmon with butter vegetables. 

Kinilaw

Kinilaw or Kilawin means to cook in vinegar. Kinilaw is a Filipino way of cooking that relies on the sour agent of calamnsi or vinegar to cook the raw fish.

Ingredients:

1 kg skinned fresh tanigue or sea bass, must be cubed into bite size pieces

1 cup of kakang gata (coconut cream)

2 tbsps finely minced garlic

2 cups white vinegar

6 tbsps calamansi juice

1 cup red onion, sliced thinly

3 tbsps, ginger, finely minced

green peppers, sliced

salt and pepper to taste

Procedure:

Wash the fresh tanigue or sea bass fillets and remove any remaining skin and bones.  Cut into one-inch cubes. Place in a  bowl and sprinkle with salt and pepper. Mix well.Pour in the vinegar and mix well.  Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator.

Drain the fish and mix well with calamansi and all other ingredients. Then chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

Crispy Milkfish Fillet with Mango Salsa

This is my own milk fish recipe which I paired with mango salsa.

For Crispy Milkfish Fillet

Ingredients:
1 pack Sarangani Bay Prime Bangus Fillet (500 grams)
1 pack Crispy Fry

Procedure:
1. Defrost bangus back fillets and slice into fingers or sticks. Include the skin if desired, but it can also be removed.
2. Dredge fish fingers in Crispy Fry.
3. Fry until crisp and golden brown.
4. Remove and set aside on paper towels to drain off excess oil.


For Mango Salsa

Ingredients:
3 ripe mangoes, diced
1 medium red bell pepper, chopped
½ cup chopped red onion (optional)
¼ cup packed fresh cilantro leaves, chopped
1 large lime, juiced (about ¼ cup lime juice)
salt to taste

Procedure:
In a serving bowl, combine the prepared mango, bell pepper, onion and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Isda sa Miso at Mustasa

Ingredients
Fish of your choice
4 cloves garlic, crushed
1 pc medium onion, sliced
1 tsp ginger strips
1/2 cup miso
1 bundle mustasa leaves

Procedures:
Clean fish and slice into serving portions. Fry and set aside. Saute garlic, onion, ginger and miso. Add 3 cups water, salt and pepper. Add fish and mustasa. Simmer until done.

Baked Tahong

One of my all time favorite ways to cook and eat tahong.

Ingredients:
Fresh tahong/mussels
handful of garlic, minced
oil
butter
quickmelt cheese

Procedure:
Wash tahong and clean all dirt. Place it in a pan and steam until all shells are almost open (do not overcook) Remove and discard the top shell. Arrange shells with tahong meat in a baking dish. Saute garlic until brown. On each tahong meat place garlic, a dash of butter and quickmelt cheese.

Baked in the oven until cheese is melted. Serve.

Fish and Tokwa with Tausi

A classic Chinese main dish favorite is this fish fillet and tofu in tausi sauce. 

Fish and Tokwa with Tausi is a version using the cheaper tokwa that is available in public market. 

Ingredients:

fish fillet, cut into serving pieces

4 tokwa, cut into serving pieces

1/2 cup oyster sauce

1/4 cup hoisin sauce (optional)

1/2 head garlic, finely chopped

2 medium size onion, chopped

1/2 - 1 cup salted beans (tausi)

1/4 cup all purpose flour

1/4 cup cornstarch, diluted in 1/2 cup water

1/2 tsp. sugar

salt and pepper to taste

Procedure:

Deep fry tofu until brown, set aside.

Dust fish with salt and pepper. In a bowl, put flour, and dip each fish to coat. In a skillet, deep fry fish in batches for 5 to 8 minutes or until golden brown, set aside. In a wok, sauté garlic and onions, add in tausi (salted beans), and stir cook for 1 to 2 minutes. Add 1 to 1 1/2 cups of water and simmer for 2 to 3 minutes. After simmering, add in the vegetables, sugar, hoisin and oyster sauce, cook for 1 to 2 minutes. Thickened sauce with cornstarch diluted in 1/2 cup of water. Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu. 10. Season with salt and pepper to taste.

Ginataang Kuhol

Ginataang Kuhol is a Filipino snail dish cooked in coconut milk wherein kangkong or spinach can be added.

Ingredients:

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Procedure:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

Sinigang Na Ulo Ng Salmon

 Photo c/o flickr

   

Ingredients:  

    1 pc salmon fish head

    3 pcs string beans (cut 3 inches approx)

    1 pcs medium tomatoes (quartered)

    1 pcs of egg plant (sliced)

    2 small raddish (sliced)

    1 bunch Kangkong leaves

    1 tbsp ginger slices

    1 medium onions (quartered)

    1 small pack of sinigang mix

    1 liters of water

Procedure:

In a large sauce pan, boil water and onions & ginger then add fish and cooked for 5-10 minutes. Add the rest of the ingredients except for the kangkong and cooked for about 2-3 minutes. Do not over cook the veggies.  Add the kangkong last. Shut off the heat and let the pan simmer. Serve hot.

Paksiw na Salinyasi

Paksiw na Salinyasi is a Caviteñean dish of paksiw wherein salinyasi is cooked with water and vinegar.

Ingredients:

salinyasi
vinegar

ginger, minced
garlic, minced
tomatoes, chopped

salt and pepper to taste

water
cooking oil

For wrapping: banana leaves

Procedure:
Clean the fish. Wash thoroughly. Mix all the ingredients except oil. Arrange a handful of salinyasi on banana leaf. Roll to wrap. Place in a clay pot (palayok). Pour remaining ingredients in the clay pot. Bring to a boil. Add cooking oil when fish is done.