HOW TO COOK ADOBONG KANGKONG WITH TINAPA

How To Cook Adobong Kangkong With Tinapa –here is another way of cooking Kangkong. This dish is very Filipino and not just a dish but it is very cheap because Kangkong is not expensive and if you live in a rural place like you have ponds and rivers close to your house, you can get it for free and you can tell that your Kangkong is fresh and cleaner. You can add pork to this dish but this time, we are going to cook Adobong Kangkong with Tinapa flakes. We know that Tinapa is cheap and that makes this dish very cheap and affordable. Many people say this is a poor man’s dish, I don’t agree with them because I know rich people who crave for it not because they are frugal but they really love this dish, they even pay for someone to cook Adobong Kangkong for them. Here is how to cook Adobong Kangkong with Tinapa:

Ingredients

1 tbsp cooking oil

1tsp garlic (crushed)

4 tbsp barbecue marinade

3 cups of Kangkong (Asian watercress)

1 cup of deboned Tinapa flakes (smoked fish)

1 tbsp vinegar

Salt to taste

Cooking Procedure

1. In a frying pan, heat oil and saute garlic until golden brown.
2. Add barbecue marinade and kangkong leaves, stir until the kangkong turns dark green.
3. Add the Tinapa flakes and stir a little.
4. Add vinegar and salt.
5. Simmer until the Kangkong is cooked.
6. Remove from heat.
7. Put in a serving plate with rice and serve.

Try this another version of Adobong Kangkong video recipe.

Disclaimer: The author of this blog does not claim the ownership of this video.

HOW TO COOK ADOBONG KANGKONG WITH TINAPA

HOW TO COOK ESCABECHE (ESCABECHENG GALUNGGONG)

How To Cook Escabeche (Escabecheng Galunggong) –here is another way of cooking this delicious Flipino dish called Escabeche. There are numerous sorts of fish we can buy from the wet market and that means there are many kinds of fish dishes we can cook like Escabeche. From the very cheap Galunggong to the very expensive Lapu-lapu so the good thing about this it is that not only the rich and middle class people can eat this dish but even the ones from poor families. I have shared with you my Escabeche using pineapple so I thought you might come up with the idea of cost cutting and use instant pineapple juice instead of the real one, I would like to give a little advise, don’t do it because I tried it before and you would not like the outcome. And if you still want to cut the cost, use a little pineapple and add some vinegar to cover up the need of sourness. Here is how to cook Escabeche (Escabecheng Galunggong):

Ingredients

1 kilo of Galunggong (Mackarel Scad fish)

2 carrots (cut into sticks)

2 red bell peppers (cut into strips)

2 cups of Pineapple chunks

½ cup of Pineapple juice

5 cloves of garlic (minced)

1 medium size onions

2 thumb-size gingers (thinly sliced)

1 teaspoon of salt

1 tablespoon of maple syrup (caramel or brown sugar will do)

¼ cup of low sodium soy sauce

¾ cup of water

3 tablespoon of all-purpose flour

1 teaspoon of freshly ground pepper

Cooking oil

Cooking Procedure

1. Prepare the Galunggong by removing the scales, gills and innards.
2. In a pan, fry the Galunggong until golden brown and set aside.
3. Saute garlic and onions until light brown.
4. Add the water, pineapple and carrots. Simmer for 5 minutes.
5. Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
6. Simmer until the sauce becomes thick.
7. Add the red bell pepper and simmer for another 3 minutes.
8. Pour the sauce mixture over the Galunggong and serve.

That’s How To Cook Escabeche (Escabecheng Galunggong).

HOW TO COOK STRINGBEAN ADOBO (ADOBONG SITAW)

How To Cook Adobong Sitaw (Stringbean Adobo) –This dish is very Filipino and one of the favorite dishes cooked with stringbean or what we call sitaw in Tagalog. Cooking Adobong Sitaw is the same as how we cook adobong kangkong. Many people find this dish as not so appealing since this is a vegetable dish but there are many ways to make it more delicious and mouth watering.

 I have seen many ways and procedures on cooking Adobong Sitaw and and in the near future I will share them with you but for now, we are going to discuss this very dish in a very simple way. Adobong Sitaw does not require advanced skills in culinary and another good thing about it is that the ingredients are very cheap and easy to find in the market. This recipe of Adobong Sitaw is a traditional one but we are going to add one ingredient that will make it a little appealing –the Tinapa or smoked fish. Here is how to cook Stringbean Adobo (Adobong Sitaw):

Ingredients

1 tbsp cooking oil

1tsp garlic (crushed)

3 cups Stringbean (Sitaw)

½ cup of soy sauce

1 tbsp vinegar

1 cup of Tinapa flakes (smoked fish flakes)

Salt to taste

Cooking procedure

1. In a frying pan, heat oil and saute garlic until golden brown.
2. Add the Stringbean and soy sauce. Stir.
3. Simmer until the Stringbean is almost cooked.
4. Add vinegar, Tinapa flakes and salt. Stir a little.
5. Simmer for another 3 minutes.
6. Remove from heat.
7. Put in a serving plate with rice and serve.

HOW TO COOK STRINGBEAN ADOBO (ADOBONG SITAW).

HOW TO COOK ESCABECHENG BANGUS

How To Cook Escabecheng Bangus -This Dish is known for its sour soup because it is originally prepared with vinegar. There are many ways to cook this dish and you can use many ingredients to make it sour, just think of the liquid, solid and even paste ingredients that you would think can be used for cooking Escabeche. I know some people that use kinds of fruit to make their Escabeche sour but none of them use pineapple so years ago i created my version of Escabeche by using this healthy fruit. I have shared with you this recipe before using another fish but this time we are going to use Milkfish or what we call Bangus in Filipino. In cooking this dish, you can use the pineapple chunks or the extract, it is up to you as long as you would like the combination of taste. But to make sure you would not ruin the taste, just use both. Here is how to cook Escabecheng Bangus:

HOW TO COOK ESCABECHENG BANGUS

Ingredients

1 kilo of Bangus/Milkfish (2 pieces)

2 carrots (cut into sticks)

2 red bell peppers (cut into strips)

2 cups of Pineapple chunks

½ cup of Pineapple juice

5 cloves of garlic (minced)

1 medium size onions

2 thumb-size gingers (thinly sliced)

1 teaspoon of salt

1 tablespoon of maple syrup (caramel or brown sugar will do)

¼ cup of low sodium soy sauce

¾ cup of water

3 tablespoon of all-purpose flour

1 teaspoon of freshly ground pepper

Cooking oil

Cooking Procedure

1. Prepare the Bangus by removing the scales, gills and innards.
2. In a pan, fry the Bangus until golden brown and set aside.
3. Saute garlic and onions until light brown.
4. Add the water, pineapple and carrots. Simmer for 5 minutes.
5. Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
6. Simmer until the sauce becomes thick.
7. Add the red bell pepper and simmer for another 3 minutes.
8. Pour the sauce mixture over the Bangus and serve.

 Try this version of Escabeche:

Disclaimer: The author of this blog does not claim the ownership of this video.

                  Courtesy of youtube.com

HOW TO MAKE DAING NA PUSIT (DRIED SQUID)

How To Make Daing Na Pusit (Dried Squid)  –This dish is one of the favorite pulutans of the Filipinos because it is so tasty and it easily kill the bad taste of alcohol beverages. The best time for making Daing Na Pusit is during summer because it is the season when squids are cheaper in the market and easier to dry squids. Daing na Pusit is a traditional dish in the Philippines and even these days, processing food like drying is still used since not all households have fridge for better food storage. 

There are many ways and [rocedures that can be used in making Daing Na Pusit and what I am going to share with you is the simplest and very traditional technique. In this recipe, we are going to use the smaller squid because it is softer and easier to dry. In the Northern part of the country, one of the methods they use is like making tinapa which they hang the squid over the smoking stuff until the squids become dry. In Central Luzon where I live, the most common way we use is the very traditional solar-drying method. Here is how to make Daing Na Pusit (Dried Squid):

Ingredients:

1 kilo of Squid

1 cup of rock salt

Cooking oil

Hot chili sauce

Method and Cooking Procedure

1. Wash the squid thoroughly.
2. In a bowl, combine squid and salt.
3. Gently mash to remove the dirt that has not been removed by water.
4. Remove the eyes and innards.
5. Wash the squid to remove excess salt.
6. Drain water and arrange the squid over the metal screen.
7. Dry the squid under the sun for 2 days.
8. When ready for cooking, heat oil in a pan.
9. Drop the squid little by little until crispy.
10. Put in a platter and serve with hot sauce.

That's how to make Daing Na Pusit (Dried Squid).