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).

HOW TO MAKE SIOMAI WITHOUT SINGKAMAS

How To Make Siomai Without Singkamas –We know that one of the main ingredients of Siomai is the singkamas but not all of us like it for some reasons. I know a person who hate singkamas, we are very close so I made a recipe of Siomai without singkamas so that she could enjoy the dish without being upset because she found out that she is eating a horrible (to her) thing that is part of the Siomai. This recipe is not tricky so mums out there, if you think your kids don’t like singkamas, this recipe is for you.

We are going to use carrots instead of singkamas. Carrot is one of many vegetables that we can use to replace singkamas and I am sure you’ll come up with something good as a replacement that your kids will surely love. Here is how to make Siomai without Singkamas:

Ingredients

( filling )

1 lb ground pork

½ cup of carrots (thinly chopped)

1 cup of chopped spring onions

1 egg

2 tablespoon of olive oil

1 teaspoon of powdered pepper

50 pieces of siomai wrapper

¼ cup of Low sodium soy sauce

Hot chilli sauce

1 tablespoon of Calamansi extract (lemon will do)

( dip )

3 tablespoon of red hot chilli

1 tablespoon of oil

2 cloves of garlic (minced)

Soy sauce to taste

Preparation and Cooking Procedure

1. In a bowl, combine all the filling ingredients except wrapper.
2. Scoop a spoonful of filling for every wrapper.
3. In a steamer, boil some water.
4. Arrange the wrapped siomai in the steamer and steam for 20 minutes.
5. While steaming, prepare the dip. Combine all the dip ingredients.
6. When done steaming. Put the Siomai in a platter and serve with dip in a saucer.

THAT IS HOW TO MAKE SIOMAI WITHOUT SINGKAMAS

HOW TO COOK SINAMPALUKANG BABOY

How To Cook Sinampalukang Baboy (Pork and Tamarind leaves) –This recipe I am going to share with you is another kind of dish cooked with tamarind leaves or we call talbos ng sampalok in tagalog. Somebody read my post about my Sinampalukan recipe using chicken as its meat and she asked me if she could use pork instead of chicken. I said yes. Not all of us would prefer chicken so this recipe we are going to cook is about Sinampalukang Baboy or Pork with Tamarind leaves. To me, chicken and pork are even depending on what dish I am going to cook and In our kitchen, we cook both from time to time. If you want to cook Sinampalukan but you want to make it little cheaper, chicken would be recommended because manok is cheaper than pork. In cooking this dish, if you can not find chili leaves, you can use malunggay leaves or spinach. Here is how to cook Sinampalukang Baboy:

INGREDIENTS

1 kilo of pork (chopped into serving pieces)

3 cups of talbos ng sili (chili leaves)

3 cloves of garlic (minced)

1 medium size onion (sliced)

2 cups of young Tamarind leaves

4-8 pieces of green chili (siling panigang)

6 cups of water (you may add more cups as desired)

Cooking oil

Fish sauce to taste

COOKING PROCEDURE

1. In a pot, heat oil. Saute onion and garlic.
2. Add the pork. Stir until the color turns to light brown.
3. In a pot, pour in water and bring to a boil.
4. Add the pork and simmer until the pork is cooked.
5. Add the fish sauce, stir and check the saltiness.
6. Add the Tamarind leaves and simmer until the pork is tender.
7. Add the chili leaves and simmer for 5 minutes more.
8. Scoop some and pour in a serving bowl and serve.
9. Enjoy!

 That's how to cook Sinampalukang Baboy.