Kilawin na Tuna

KILAWIN NA TUNA

Ingredients:

2 lbs tuna; skinned, deboned, and cubed

1  1/2 cup vinegar

3 tablespoons ginger, minced

1 large red onion, minced

2 teaspoon salt

1 teaspoon ground black pepper

1/2 cup lemon or calamansi juice

1 to 2 tablespoons red chilies, chopped

Procedure:

1. Place the cubed tuna meat in a large bowl then pour-in 3/4 cups of vinegar.

2. Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.

3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.

4. Add the remaining 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.

5. Cover the bowl and refrigerate for at least 2 hours.

6. Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).

7. Share and enjoy!

Pinoy Pork BBQ

Pork Barbeque Recipe

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

• 1 kg. pork
• 20 bamboo skewers
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
• 1/4 cup of calamansi juice or lemon juice
• 1/2 cup of 7up, sprite or beer (optional)
• 1 teaspoon ground black pepper
• 3 tablespoons of brown or white sugar
• 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
• In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
• String the pork on the skewers.
• Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Rellenong bangus (stuffed milk fish)

                                        Rellenong Bangus (Stuffed Milk Fish) Recipe

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Cooking Instructions:

• Scale and remove the intestines of the bangus.
• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
• Marinate the head and skin in lemon juice, soy sauce and pepper.
• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
• Add a beaten egg to the sauté and mix well.
• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
• Fry in oil until golden brown.
• slice slightly diagonal (1 1/2 inch thick) and serve.

Crab in coconut milk with squash

Ingredients:

• 2 large mud crabs (alimango)
• 5 slices of ginger (luya)
• 5 cloves garlic (bawang)
• 10 stalks string beans (sitaw)
• 500g squash (kalabasa)
• 2 cups thick coconut cream or coconut milk
• 5 cups water
• 2 pieces green chili, chopped (siling tagalog)

Directions:

1. Chop crab into small portions and crack the shell slightly.
2. Put 2 slices ginger into water and boil for 2 minutes.
3. Boil crabs and kalabasa until half cooked then set aside.
4. Saute coconut cream, garlic, green chili and ginger and bring to a boil.
5. Mix in crab, string beans and squash into our sauce and cook until well done. add salt and magic sarap seasoning

Enjoy!!! Best serve with hot rice!!

Sinigang na baboy (pork sour stew with vegetables)

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), peeled
• 2 pieces sili pag sigang (green  pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and green chilli (for spice-optional). Let boil for 2 minutes.
• Serve piping hot. Enjoy!

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial  seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

CHOP SUEY

Chop suey Recipe

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste and some magic sarap

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Salt and pepper to taste.
• Serve hot with rice. Enjoy!

Kare Kare pinoy's favourite

Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to tast

Cooking Instructions:

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.