Friday, May 30, 2008

Condiments/Appetizers: Ginamos/Bagoong/Uyap/Salted Small Shrimps/Fish

Yup, it's Ginamos as what Bisayan people call it. Hubby calls it rotten fish cos it smells like one. Actually it is salted small fish that has kept for days, not in the fridge but somewhere it is safe to keep. The longer it is kept, the better it tastes ;) I love eating it with rice, cooked or ripe banana (Tondan or Lakatan), sweet corn and raw mango. You have to add vinegar or lemon so it will not be too salty. I like adding chili on it mmmmm yummy! Thinking of it makes me drool!

Ginamos (Salted Small Fish)

Mary's Vinegar with spices

Apple Mangoes

Sweet Corn, Bananas and Ginamos

I miss eating the native magoes we have in Philippines, the sour ones. It's best with Ginamos and Bagoong. Bagoong is the tagalog word for Uyap. It is called salted small shrimp in english. It is pink in color but dark brown when cooked. Like ginamos, it tastes good too with mango and rice. I haven't tried that with corn or bananas. Just with mango and rice.

Mango and Uyap (Salted Small Shrimps)

Visit your favorite Filipino stores in your area. Check if they sell these. :)

Additional Info:

National Pride of the Philippines.

Mud colored (sometimes in outrageous pink or whathaveyou), funny & strong smelling, and a famous Filipino concoction, this is...Bagoong Terong or simply bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong Monamon, and contains fragments of the salted and fermented fish; however, they are similar in flavor. To the opinion of many Westerners who are unfamiliar with this condiment, the smell can be extremely repulsive. Bagoong is however an essential ingredient in many curries and sauces. The odor is distinct and unique.

Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known in the Philippines as patis, it is distinguished as the clear refined layer floating on the thicker bagoong. Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.Bagoong is used as a flavor enhancing agent in the place of salt, soy sauce, or monosodium glutamate (MSG). It is used to make a fish stock, the base of many Ilocano dishes, such as pinakbet, dinengdeng, inabraw; or as a dressing for cold steamed greens in the dish kinilnat (ensalada), like ferns, bitter melon leaves, or sweet potato leaves. Bagoong is also used as a condiment, or dipping sauce, for chicharon, whole fried fish, green and ripe mangoes, or hard boiled eggs.It is similar in taste and odor to anchovy paste. -- Wikipedia

My Favorite Shake And Dessert: Avocado Shake And...

Avocado (Alligator Pear) is a healthy fruit. It is good for the veins. It has a high concentration of dietary fiber, vitamins and potassium. It also aids in preventing heart attack. Not only that, it is also good for the face. Some people use this on face to obtain a clear, younger looking skin.
When I arrived here, I was shocked when i saw Guacamole. They use avocado as a dip, added with tomatoes and spices, it tastes good with chips. And i told them (mostly the spanish people) that in Philippines, we eat avocado with sugar and sometimes make a shake out of it. It tastes good. It is served in restaurants and it is included in shakes menu. So I shared the avocado shakes with them (office-mates, mexican store-owners, cashiers etc). Even made an avocado shake at home and let Frank taste it, he liked it ;) We broke our blender when I made my avocado shake, cos the ice I added was so hard...hard to grind. But twas good.
To make an avocado shake, all you need to do is prepare 1 or more avocados of course, add a cup of milk(usually 1 cup for 1 piece avocado) , add sugar (measured according to your desired sweetness), you may also use condensed milk and just reduce the sugar. Then enough ice(2 cups), be sure the ice can be easily crushed. You may adjust the measurements.
Aside from the avocado shake, i also eat this with cereal and ice cream. It's another version of Halo-Halo (mixed fruits) but instead of having a variety of fruits, I only have avocado and banana and mostly, I eat it with avocado alone.
In a bowl, I sliced in cubes the avocado and banana after peeling it. I added milk, sugar and mixed it. Then I add a scoop of ice cream and cereal or corn flakes on top. I love the taste. Hubby didn't like it much but i like it. He's not used to the taste. He liked guacamole better with chips. He ate only the ice cream and cereal. You can try it if you like...

Mahi-Mahi Escabeche (Mahi-Mahi Fish in Sweet and Sour Sauce)

This was one of my specialties (I had a few) back in Philippines. Aside from cooking Adobo Kangkong very well, I can also cook escabeche pretty well. Mom trusted me when it comes to fish escabeche. By the way, Kangkong is similar to spinach cooked with a little bit of soy sauce and spices. Mmmm, I'm drooling...

Below are a few pictures of my Escabeche preparation. I use Mahi-Mahi fillets.

Fried the fish fillet first.
Then add this to a sauted garlic, onion, red bell pepper, ginger and tomatoes on a skillet.

Add the solution of 1/4 cup vinegar, 1/8 cup soy sauce, 1 tbsp sugar and let it boil.

Mix 1 tbsp corn starch with 1/4 cup water and add to the skillet. You may adjust the measurement to achieve your desired taste (sourness and sweetness).

Simmer until the sauce thickens. Then remove from the skillet. I added some onion leaves on top of the dish :)

Serve with rice. mmmmm

Prepare a glass of water or cold Iced Tea :) (para di matuk-an!)

Thursday, May 29, 2008

Lechon Baboy (Oven Roasted Pig)

Photo Credit: by ongpin

Lechon Baboy is an all-time Filipino favorite food. Aside from it's pleasing appearance on the table (It's yummy red and has an apple on the pig's mouth sometimes), it really tastes good. They say, what's good is bad. Yup, bad for the health. We love to eat the crunchy skin and we all know it contains high cholesterol. Well, it's only once in a while. We can have lechon if there's a special occasion like birthdays, fiestas,graduation and other big events in a person's life. If you heard someone is having a lechon for the celebration, it's gonna be a big party! Not all people can afford this cos a whole pig nowadays is too expensive. But we can make our own even it isn't a whole pig. Try the recipe that I am sharing with you now guys. You'll surely like it ;)

Thanks to Mary H. of California for sharing this recipe (this was shared with her by Jen M. of Australia )

Photo Credit: by Ma. Nollie Hausman

Ingredients :

· 2 lbs fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork of your choice) - Mary used pork belly w/ skin (hmmm our fave part aside from the meat)
· salt
. sliced onion leaves(shallots)
.lemon grass

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a roasting pan.

2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over.Insert onions inbetween. Transfer to a roasting pan and bake for about 1hr & 20mins (40 minutes per pound). Cover ears of hog's head (if using) to protect from burning.

3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.

4. Increase oven heat to 450°F. Roast pork for about 15 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.

5. Remove from the oven. Cover with foil and let stand for 5 minutes.

6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.

Wow! I just bought Mang Tomas from a filipino store. I'll surely enjoy it!

So guys enjoy too!

Wednesday, May 28, 2008

Timeless Recipe Books

Hi guys, here are my helpers, my recipe books. If ever I'm into the mood of cooking and I don't wanna browse the net, these books are just right on the shelves waiting to be touched. I'm thankful for these, cos I've learned a lot from these books. I checked the recipes here on the net and the recipes are exactly the same. What I do is just add an ingredient or modify the recipe to have a different taste, the next time i use it ;) Let me introduce to you guys my secret recipe books.

The first recipe book i explored, Betty Crocker's Cookbook. I like it, the recipes and simpler and the cooking instructions are so easy to follow.

This is the New York Times Cook Book by Craig Claiborne. A good one too. If ever you are looking for a recipe and you can't find it online, I'll try to find it for you. If you want to request a recipe, just let me know :) Mostly what i posted here are the recipes I've tried already. So i haven't posted yet the other delicious recipes... Just wait and see.

Here are a few of my recipe books.

Sunday, May 25, 2008

Spinach Beef Macaroni Bake

Another hearty dish to enjoy with. I was looking for any ground beef and macaroni recipe last night. Frank said his sister has a very tasteful bake macaroni recipe but we didnt have time to find it out. Instead, i came across with this one. Taste good. I remember the macaroni bake @ poprock's cafe in iligan. Eating it with a hot sauce amazed my co-teachers :)

READY IN 1 Hr 20 Min

5 1/4 cups uncooked elbow macaroni
2 1/2 pounds ground beef
2 large onions, chopped
3 large carrots, shredded
3 celery ribs, chopped
2 (28 ounce) cans Italian-style diced tomatoes, undrained
4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon dried oregano
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese

By the way, i used shell macaroni instead of elbows, i added tomato ketchup and used only 1/4 of each quantity above since it was only hubby and me who ate it. Still have leftovers :)

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Cook macaroni according to package directions. Meanwhile, in a Dutch oven or large kettle, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Drain macaroni; add macaroni and spinach to beef mixture. pour into two greased 3-qt. baking dishes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Maja/Maha Blanca (Corn Pudding) with Coconut Curd

Here's my recipe. I modified it from Zan's of WOF. You can also try my other recipe which uses condensed milk instead of evaporated milk. I like it better too!

1 can coconut cream
1 cup cornstarch
1 can corn kernels
2 cups coconut milk
1 can evaporated milk
1 cup sugar

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Boil thick coconut cream in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or coconut curd. Drain the latik from the oil and set aside.

In a medium saucepan, mix coconut milk, evaporated milk, sugar, cornstarch, and corn kernel. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. You may also sprinkle grated cheese and crushed peanuts.

Variations on ColeSlaw

Photo Credit: by Martha

The word “cole slaw” comes from the Dutch koolsla, which means cabbage salad. The name for the salad doesn't give a clue about what, besides cabbage, goes into cole slaw. That's appropriate becomes no matter what you might hear about how slaw must have vinegar or slaw must have mayonnaise, in fact it can have just about anything else in it, as long as shredded cabbage is the chief ingredient.

I followed betty's recipe below but i wasnt satisfied with the taste so i added a little bit of sugar :) taste good to me.

Here's the generic recipe, with several variations.

Betty Crocker's Coleslaw

1 cabbage

1 cup
(220 g) mayonnaise

1/2 cup
(50 g) onion, diced very fine

1 Tbsp
(15 ml) lemon juice

1/2 tsp
(2.5 ml) black pepper


Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor.
Mix the pepper and lemon juice and onion in with the cabbage.
Add the mayonnaise, mix well, and refrigerate.

more recipes below:
Photo Credit: by McCormick

All-American Cole Slaw

1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.


Alaska Cooperative Extension Slaw

1 quart cabbage, finely chopped
1⁄2 tsp salt
3 tbsp vinegar
1⁄2 cup green pepper, chopped
1⁄4 cup cream
1⁄4 cup diced sweet pickle
2 tablespoon prepared mustard
1 tablespoon sugar

Mix cabbage with green pepper and pickles. Combine sugar, salt, vinegar, cream and mustard; pour over cabbage, blend well, serve at once.


Creamy Cole Slaw

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Source: Your Guide to Southern U.S. Cuisine

Photo Credit: by
Sweet and Tangy Coleslaw

1 cabbage, finely shredded
1 medium red onion, quartered and thinly sliced
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil

Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for barbeque sandwiches.

Source: Your Guide to Southern U.S. Cuisine

Photo Credit:
Confetti Slaw

¼ small head green cabbage cut in thin strips (about 2 cups)
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice

Combine cabbage, carrots, raisins and peanuts in mixing bowl. In small bowl, stir together yogurt and orange juice. Before serving, add yogurt mixture to cabbage and combine thoroughly.

Photo Credit:
Apple Coleslaw

2 cups cabbage
1 medium grated carrot
1/2 chopped green pepper
1 chopped apple
5 tablespoons yogurt, lowfat
1 tablespoon mayonnaise, lowfat
1 teaspoon lemon juice
1/4 teaspoon dill weed

Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.

Peel the carrot. Grate it with a grater. Chop half a green pepper into small pieces. Remove the core, and chop the apple. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.

Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing.

Pour the dressing over the salad. Toss to mix. Add salt and pepper to taste.

Photo Credit: by
Cabbage Salad

4 cups shredded or thinly sliced cabbage
1/4 cup grated or finely sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon dill or basil or parsley
1/2 cup mayonnaise, light or low-fat
1/2 cup yogurt, plain nonfat
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon sugar

Wash and prepare vegetables for chopping. Use a cheese grater or slice all vegetables thinly with a sharp knife. Put in a large bowl. Add herbs to taste.

Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl. Blend well. Add to vegetables.

Mix well. Keep in refrigerator until ready to eat.

Photo Credit: by
German Cole Slaw

1 head of cabbage, shredded or chopped briefly in food processor
2 medium onions, cut in rings
1 green pepper; chopped
1 jar pimento peppers; chopped and drained
1 cup sugar
1 cup white vinegar
¾ cup canola oil
1 tablespoon salt
1 teaspoons celery seeds (up to 2)

Combine cabbage, green pepper, onion and pimento in large bowl. Mix sugar and celery seed into this mixture.

Combine vinegar, oil and salt in pan and bring to a boil. Pour immediately over cabbage. Refrigerate, stirring several times.

Make at least 8 hours before serving.

Photo Credit: by NewYorkSocialDiary
Mexican Cole Slaw

½ cup shredded red cabbage
½ cup shredded green cabbage
1 medium carrot, pared, grated
¼ cup low fat yogurt
¼ teaspoon ground cumin
⅛ teaspoon salt
1 pinch fresh ground pepper

Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold.

Photo Credit: VeggieVenture
Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds

3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon Tabasco
1/3 cup vegetable oil
1/4 cup toasted sesame seed

In a large bowl, combine the carrot, cabbage, onion, and cilantro.

Combine the remaining ingredients, except the sesame seed, until blended and toss with the cabbage mixture. Sprinkle with sesame seed.

Photo Credit: by RecipeTips
Oriental Slaw

1 pound cabbage, finely shredded
2 (3-ounce) packages ramen noodles, any flavor
1 (2-ounce) package slivered almonds
1/4 cup butter
1 cup vinegar
1 cup oil
3/4 cup sugar
2 tablespoons soy sauce
2 green onions, chopped

Remove seasoning packets from noodles and set packets aside. Crumble noodles in package. In a skillet over medium heat, cook noodles and almonds in butter until lightly browned; set aside.

For dressing, combine vinegar, oil, sugar, soy sauce and seasoning packets from noodles in a jar; put lid on and shake well to blend. Refrigerate dressing.

Immediately before serving, toss together noodle mixture, dressing, onion and cole slaw.

PAKSIW: Bisayan Version of Apocalypto

Wow, I like this movie Apocalypto by Mel Gibson. Hubby likes it too, it's full of adrenaline-pumping scenes. You'll never want to blink!
But below is dubbed in Bisaya, A filipino language (mindanao part). The title Paksiw is a dish cooked with soy sauce, vinegar and spices . It could be fish or meat.
Sure, this will draw a smile on your face or even LOL. So have fun while eating guys :) this is an intermission :)

Saturday, May 24, 2008

Filipino Style BBQ (PINOY TO)

Prep Time: 30 minutes - 1 hour

Cook Time: 30 minutes or less

Serves: 10

Visual Recipe By: Chboogs D. Putipina

I tried this one and it tasted good. I remember the BBQ we have in Iligan, and i really miss it. When i was done preparing this one, felt like i was eating the same BBQ back in Phi. Eating on tables placed along the street with friends and co-teachers. This was my first trying Filipino BBQ. You should try it too. Yummy :)

1/2 kilo of pork sliced into slightly thin strips
1/2 cup vinegar
1/4 cup banana ketchup
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (can add more if you want it spicy)
1 can calamansi soda (sprite would do as a substitute)
1 head of garlic crushed
1 small onion minced
a salt to taste

a few tbsp of cooking oil

Step 1:
Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.

Step 2:
Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.

Step 3:
Make sure you soaked your skewers to prevent them from burning when on the grill.

Step 4:
Skewer the meat.

Step 5:
Boil the marinade until it's reduced to half. Transfer into a bowl and mix in some oil. You may use half regular cooking oil half sesame oil (about 2 tbsp of each type of oil). Mix them well. This would be a good glaze as we grill the bbq.

Step 6:
Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color.

Step 7:
Your dipping sauce may just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar.

Enjoy your Filipino BBQ.