Sunday, October 24, 2010

Sweet and Sour Fish



Sweet and Sour Fish
Ingredients:
1 whole fish Tilapia
1 carrot, juliened
1 onion sliced
1 clove garlic, minced
1 thumb size ginger, juliened
1 medium tomato, sliced
For the sauce:
1/2 tsp salt
dash of pepper
2 tbsp. vinegar
1 tbsp. soy sauce
1 tbsp. brown sugar
1/3 cup catsup
1 cup water
1 tbsp. cornstarch
1/2 cup cooking oil for frying
Procedure:
Wash and clean fish, remove scales and guts. Wash properly, make 2 diagonal slits on each side of the fish then rub with salt. Deep fry fish in cooking oil until fish is crispy on both sides. Remove from pan and set aside.
In a deep bowl, combine ketchup, water, vinegar, sugar, pepper, salt, soy sauce and cornstarch. Mix well and set aside.
In a separate saucepan, saute in 2 tbsp. oil, ginger, garlic, stir fry carrots, onions and sliced tomatoes for about 2 minutes.
Pour the prepared sauce ketchup-vinegar, bring to a boil. Remove from heat immediately and pour all over the fried fish.




Wednesday, October 13, 2010

Fried Vegetables Lumpia

Fried Lumpia
I always liked lumpia be it fresh or fried lumpia with bean sprouts.



Mung Beans Sprouts

close up of fresh tawge


Spring Roll Wrapper


Pastry Wrapper

Sweet Potato

Ingredients:


1/4 kg. mung beans sprouts (tawge)

1 pc. garlic

1 pc. small camote (sweet potato), sliced diagonally

1 small pc. carrots, sliced diagonally

dash of pepper, salt, msg

Pastry Wrapper

1 cup Oil for frying


Procedure:


Saute garlic in 2 tbsp. oil, add sweet potatoes, carrots and lastly the sprouts. Stir fry for a few minutes. Season with salt & pepper. Don't overcook the veggies. Turn off heat. Cool veggies before wrapping. Lay wrapper on a flat surface. Put about 2 tbsp. of the veggies on the pastry wrapper. Roll and tuck both ends. Dip fry in deep hot oil about 3 pcs. at a time or until light golden. Drain on paper towel.

Dipping Sauce:
1/2 cup whitevinegar
1-2 garlic cloves, crushed
1 chili, crushed
1 tbsp. white sugar
dash of pepper
dash of salt
Mix all ingredients, stirring thoroughly until sugar dissolves.



















Tuesday, October 12, 2010

Barbecue & Grilled Fish

Chicken BBQ

Pork BBQ

Grilled Alumahan Fish
Marinated Pork


Soy Sauce
Calamansi & Chilis

I have some cravings for pork and chicken bbq. So I marinated the meat overnight in calamansi, soy sauce and some catsup.
I prepared sauce consisting of soy suce, calamansi juice & chillies, add more chilis for a hot, hot diping sauce.




Monday, October 11, 2010

Our Ancestral House Part 2

Ancestral House in Cantilan. The original paint of the house was white and dark green. The roof is corrugated galvanized sheets which until now has been retained. The original structure has three parts, the living room with two bedrooms, the second part is the dining room and has two bedrooms, the third part is the kitchen, the three toilets and bathroom and a terrace (pantao) where my grandma displayed her numerous herb plants like Lemon Grass (Tanglad), Mint, and Oregano. She used the herbs in cooking her favorite Tinoling Isda (Fish Soup) and Bas-uy (Beef Stew). Sad to say that the kitchen and dining area are all in ruins now. What remains is the huge living room.
My cousin-Flor in our large spacious sala. The sala is also painted in white and green. A huge antique mirror hangs in the middle wall between two bedrooms.

Dark Balayong and Pale Tugas Wood Planks

I have been searching in the internet for the molave-mulawin hardfloor planks that is the flooring in our ancestral living room. It is naturally shiny, no need to put floor wax to make it shine. As far as I knew, there are only two ancestral houses (including ours) that has this kind of floorings in the town of Cantilan. Ancestral houses in Taal, San Juan, Batangas, Bohol and a coastal town in Balingasag, Cagayan de Oro have the same colored wood planks.


I found similar flooring in the American magazine which featured a house built in the New England town in 1790's


Another molave floorings in an ancestral house in Batangas. Alternate dark & yellow planks. This photo credit to Daily Inquirer










Saturday, October 9, 2010

Pita or Pan De Sal Bread with Pork Adobo Floss

Meat Floss Sandwich


Pan De Sal(Philippine Bread)

Pita Bread


Pork Adobo

I cooked pork adobo last night and set aside the leftovers to use for my pita or pan de sal sandwich. Meat should be tender so it will be easy to break up the meat by using fork or just your fingers. This is a very simple recipe.

Ingredients:
about 1 cup of shredded Meat floss, mayo, mustard, catsup, onions(optional) and Pita or Pan de Sal bread.

To prepare the pita filling:
Add 3 tbsp mayo, 2 tbsp mustard, 2 tbsp. catsup, 1 onion minced (optional). Mix and combine ingredients. Open up pita bread or pan de sal and put the meat floss inside.

Note: you can also use chicken & beef meat floss. There are other ways to prepare meat floss if you don't have a ready cooked pork adobo which I will post next time.



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