HOW TO COOK PESANG BANGUS (MILKFISH SOUP)

This is a recipe of Pesang Bangus that you would love. Pesang Bangus is another authentic Filipino dish. I love this dish because of the delicious combination of fish and vegetables. This dish is good as viand as well as good for beer drinkers because Pesang Bangus has barely cholesterol which is good for the heart. Pesang Bangus is great during rainy days because of its hot soup. Not many of us know how to cook Pesang Bangus. There are many version of this dish and this recipe can be used like for instance the Pesang dalag or Pesang Tilapia but don’t forget the ginger and pepper because these ingredients are the key to delicious Pesang Isda. Here is how to cook Pesang Bangus:

Recipe: Pesang Bangus

INGREDIENTS

1 tbsp ginger (sliced)
4 medium size onions (quartered) 
1 tsp. whole peppercorns 
7 cups water 
2 lbs. Bangus (milkfish) 
4 cups of cubed Upo
15-25 leaves of pechay

Salt to taste

COOKING PROCEDURE

1. Remove the gills and internal organs of the fish. Cut into serving sizes.

2. In a pot, boil water.

3. Add the ginger, onions, and peppercorns.

4. Add the Bangus and boil for 3 minutes.

5. Add the Upo and Pechay. Simmer until the vegetables are cooked.

6. And serve.

HOW TO COOK GINATAANG LANGKA (JACKFRUIT IN COCONUT MILK)

Another way to cook dish with coconut is this Ginataang Langka or Jackfruit in Coconut milk, one of the authentic Ginataan dishes of the Philippines. To others, Ginataang Langka is just a viand for their meals but to me, it is also a meryenda or snack. I love this dish especially when the cold front goes over the country because this dish is good during winter. it is also good even in warm weather though. There are tons of ways how to cook Ginataang Langka and I am going to shre with you the simplest and the easiest version of Ginataang Langka. If by any chance you try this recipe, I am sure you’re gonna make your own version of it too and I am looking forward to it. Guys, here is how to cook Ginataang Langka:

Recipe: Ginataang Langka

INGREDIENTS

4 cups of thinly chopped Langka (Jackfruit)

2 cups of kakang gata (coconut milk)

1 cup of deboned Tinapa (smoked fish)

1 medium size onion (sliced)

6 cloves of garlic (minced)

1 thumb-size of ginger (sliced)

1 teaspoon of ground pepper

Fish sauce to taste

2 cups of water (you can add or reduce the amount according to your preference)

GINATAANG LANGKA COOKING PROCEDURE

1. In a pot, saute onion and garlic until light brown.
2. Add the ginger, saute for 1 minute.
3. Add the Langka and saute for 2 minutes.
4. Add the water, fish sauce and pepper. Bring to a boil and simmer until the Langka is half cooked.
5. Add the Gata and the smoked fish. Simmer until the Langka is cooked.
6. Remove from heat and serve with rice.

Images For Ginataang Langka

HOW TO COOK BAGNET (ILOCANO LECHON KAWALI)

Bagnet is a traditional dish of Ilocandia. Bagnet is a version of the lechon kawali of katagalugan. I first tried this dish when I went to Vigan, a town of Ilocos Sur. The folks there have numerous dishes that I am sure most of us don’t know about them yet. But most of their dishes like Bagnet are just variations of already existing Philippine authentic dishes. I like this Bagnet dish because of its simplicity. I’d prefer vinegar with raw onions as a dip because the juicy taste of pork suits the sourness of the vinegar. Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish.

Recipe: Bagnet (Ilocano Style Lechon Kawali)

INGREDIENTS:

½ kilo of pork belly

Cooking oil (enough for deep frying)

½ liter of water

Salt

COOKING PROCEDURE

1. In a pot, combine ½ liter water and enough salt according to your taste.
2. Bring to a boil then drop the pork belly.
3. Simmer until the pork is tender.
4. Remove the pork from the pot and hang-dry until no more water drops from the pork.
5. In a deep pan, heat oil, enough for the pork to submerge into.
6. Drop the pork, fry until the pork is golden brown.
7. Chop into serving sizes.
8. And serve with vinegar dip or all-purpose sauce.

HOW TO COOK PINAPAITAN

This exotic dish called Pinapaitan is very famous to the beer drinkers. Pinapaitan is one of the prefered pulutan in the bars and clubs all over the Philippines. This dish is not good for the ones with heart and high blood pressure problems because Pinapaitan is rich in cholesterol and unwanted fats. But if you have a healthy condition and regularly checked your blood pressure, this dish is okay for you. This Pinapaitan I am gonna share with you is the easy one. Pinapaitan is a little complicated to cook so I made this recipe easier so that you, folks can cook it easily. I know many ways how to cook Pinapaitan. My mother taught me many recipes of it. Believe me it is not that hard to add a twist to your Pinapaitan just be creative and dare yourselves on experiment. Here is how to cook Pinapaitan:

Recipe: Pinapaitan

INGRIDIENTS

1 kilo of beef innards (liver, heart, kidney, intestines)

¼ kilo of beef tenderloin (cut into ¼ inch cube)

¼ cup of bile

¼ cup ginger (sliced)

1 head of garlic (minced)

1 large size onion (sliced)

4 pcs red chilli pepper (5 green chilli will do)

½ cup of Calamansi Extract

For washing and cleaning of the innards:

Salt to taste

Vinegar

Warm water

COOKING INSTRUCTIONS

1. Combine vinegar and warm water.
2. In a basin, wash innards with the mixture of vinegar and water thoroughly to remove bad odor.
3. In a pot, boil water. Add the innards. Simmer until tender.
4. Remove the water from the innards and chop into ¼ inch cube.
5. In a Pan, saute garlic, onions and ginger.
6. Add the innards and tenderloin. Saute for 5 minutes.
7. In a pot, combine all the ingredients except the Calamansi extract.
8. Cover the meat and innards with enough water.
9. Boil and simmer until the meat and innards are cooked.
10. Add the Calamansi extract.
11. And serve.

IMAGES FOR PINAPAITAN

 

HOW TO MAKE MARJ MORNING COMBO

Yesterday when I checked my Facebook notices, I saw one mouth watering combo dish on my newsfeed that I really don’t know the name of. I haven’t even seen this dish before, it made me look like a douche bag and I was kind of struck by this dish. It is like combination of desserts to make a whole new kind of dish for breakfast, indeed breakfast because it is light but packed with carbohydrates that could make you going through your morning works all the way to lunch. Darn! I couldn’t help myself but to think of my own version of it. The perpetrator is no other than my friend and a gradeschool classmate-Ms. Marj Mendoza. I did not expect to see an extraordinary dish from this mom and a talented photographer but.

Well, this recipe I am gonna share with you is not exactly the same combo dish I was talking about, wait, let me put it this way-this was the dish but I made some twist to it. It was good and I hope Marj’s combo dish could not be better over my dish, haha! I am just kidding. Since that I got the idea from Marj, I named this dish after her, I named it Marj Morning Combo. It is very easy to make but some ingredients are hard to find, so you better look up for some replacement if you couldn’t find some of the ingredients. Here is how to make Marj Morning Combo:

Recipe: Marj Morning Combo

INGREDIENTS:

1 cup of heavy cream (stored in a fridge)

2 small size bananas (sliced into ½ cm thick)

3 cupcakes (muffin will do)

4 strawberries (cut into halves)

1 cup of marshmallows

½ cup of kaong

PROCEDURE

1. This recipe makes 3 servings so get 3 bowls.
2. Make 3 fractions of every ingredient.
3. Combine all the ingredients in every bowl.
4. And serve with your favorite hot chocolate, coffee, or tea.

Voila! You got your new kind of breakfast! Guys, if you are going to replace some ingredient, just make sure you are not gonna ruin the taste.

 I would like to thank Marj for the photograph.