Thursday, January 8, 2009
Wednesday, December 3, 2008
Paksiw is mostly fish cooked in vinegar. Almost every fish could be used. Here, I used this pink fish, I don't know the name, forgive me. But any fish will do.
1/2 k fish (any fish will do)
5 pieces tomatoes
1 tbsp crushed, minced ginger
5-10 cloves garlic, crushed (the more the better)
2-4 pieces onion, sliced (the more the better)
siling tagalog or kutsay/ku chai/ chinese chives
2 tbsp red/sugar cane vinegar
1 1/2 cups water
salt to taste
pinch of brown sugar
1. In the pan, mix vinegar, salt, water and pinch of sugar. Check if you have achieved the desired saltiness and sourness, add salt, vinegar or water, according to your taste.
2. Add in the pepper, ginger, garlic and onions. Then add in the fish. On top the sliced tomatoes and chinese chives or the siling tagalog.
3. Cook until fish is done.
4. Served best with steamed rice.
Sunday, November 30, 2008
Longganisa Pakbet is easy, it’s the same ingredients as of the Pakbet, except for the pork cubes.
4 pieces small bitter gurd/bitter lemon (ampalaya), sliced into wedges, remove the seeds
5 pieces tomatoes, sliced
1 tsp crushed ginger
4 pieces sweet potato, sliced into small cubes
1 onion, sliced
6-8 pieces longganisa (it could be lesser or more, depends upon you)
2 tbsp fish sauce (you can add more according to your taste) or salt about 1 -2 tbsp
How to cook:
1. Boil the longganisa in ½ cup of water until dry and its oil comes out. Brown the longganisa (using its own oil). Remove from heat.
2. Remove the oil, then add in the ginger, (add the ingredients in layers), onions, sweet potatoes, tomatoes,eggplant, okra, and last the bitter gurd.
3. Mix the fish sauce in 1 and ½ cup of water, and then add in with the rest of the ingredients.
4. Boil until vegetables are cooked.
5. Best served with steamed rice.
Wednesday, November 26, 2008
this is how a niruban looks like, it is a smoked glutinous rice.
1 kilo togi, peeled and sliced (according to your desired shape and size)
1/2 kilo brown sugar
about 375 ml coconut milk
about 375 ml evaporated milk
4 cups of water.
In a large sauce pan, combine all ingredients, then bring to a boil, stir until glutinous rice is soft and the togi is soft.
If too thick, add water, cup by cup until desired thickness is achieved.
best served hot or chilled.
Wednesday, November 12, 2008
3. Add in tomatoes, cook until soft, then add in peeled eggplant.
4. Cook until eggplant is throughly mashed, add oil if desired, then add in the egg.
5. Cook until dry.
Best served with boiled bananas, pandesal, or steamed rice.
Serves 5-6 people.
Saturday, November 8, 2008
Pakbet is the ultimate Ilocano dish. Mainly of eggplant, bitter gurd, tomatoes, pork, onions, and flavored with fish paste, though some people add more vegetables like okra and squash and sometimes string beans. This dish is native in the Ilocos region, and the signature dish of the Ilocanos.
Preparation time: 5 mins.
Cooking time: 20 mins.
½ k eggplant (as much as possible the small round variety)
5 pieces native bitter gurd
5 pieces tomatoes
5 pieces baby onions
¼ k pork cubes
Boil the pork cubes in 1 cup water for about 5 mins.
Slice eggplants, bitter gurd, and the tomatoes into 4 wedges each.
Slice the baby onions.
After boiling the pork in about 5 mins, remove from heat, add 1 tbsp of fish paste (add some more, or lesser according to taste) then add all the vegetables. Note: Place the bitter gurd on top to avoid making the dish too bitter. Cook for aboutb15-20 mins.
Serve with steamed rice.