HOW TO COOK GINATAANG TILAPIA

HOW TO COOK GINATAANG TILAPIA -Tilapia is one of the most famous fish in the Philippines. it is very easy to find in the country and in fact you can find it in almost every wet market in the Philippines. Ginataan is one of the usual dish cooked with tilapia because coconut is very abundant in the country and as abundant as tilapia. Ginataan is a Tagalog term for any dish cooked with coconut milk. Coconut and tilapia are not expensive so it is not very expensive to cook. There are many versions of this dish, one of these is the one very similar to bicol express which is super hot because it has tons of chili in it. Here is a simple but delicious Ginataang Tilapia recipe:

HOW TO COOK GINATAANG TILAPIA

INGREDIENTS
1 kilo tilapia
1 cup pure coconut
1/2 cup pure coconut milk combined with 1 cup water
6 cloves garlic (minced)
1 red onion (thinly sliced)
2 finger-size ginger (minced)
6 pieces green chili (siling panigang)
1 1/2 tablespoon salt
1/2 teaspoon freshly ground pepper
1 bundle bokchoy
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the tilapia by removing its gills, innards and scales. You can ask the store keeper to clean it for you. Wash thoroughly to remove slimy odor and substance.
2. In a pot, heat oil. Fry the tilapia half cooked. Set aside.
3. In the same pot, saute garlic until light brown. Add the onion and saute until transparent.
4. Add the salt, pepper and ginger then pour coconut milk and water mixture. bring to a boil.
5. Add the tilapia, green chili and bokchoy, simmer for 5 minutes.
6. Add the pure coconut milk and simmer for additional 5 minutes or until the bokchoy is cooked.
7. serve with hot rice and enjoy!

HOW TO COOK GINATAANG TILAPIA

HOW TO MAKE TORTANG HIPON

HOW TO MAKE TORTANG HIPON -hipon or shrimp is one of the very abundant aquaculture products in the Philippines. There are many kinds of dishes cooked with hipon and  i am going to share with you one of these dishes. Torta is a very common way of cooking in the Philippines and shrimp is one of the ingredients that can be used in making torta. Torta is actually made of eggs and sometimes flour. In this recipe, we are going to use the combination of eggs, flour and shrimp. Ground pepper can also be added to the ingredients to give it more appealing taste. condiment is another key to its great taste. You can either use vinegar or sauce and even catsup can also be used especially when you have kids in your home. Here is the simple recipe:

HOW TO MAKE TORTANG HIPON

INGREDIENTS
1/2 kilo raw shrimp (the smallest kind would be the best)
1/2 cup all-purpose flour
4 eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
cooking oil

for vinegar dip
1 red onions (chopped)
1/2 teaspoon ground pepper
1/2 teaspoon salt
2 pieces red chili (cut into halves)
1/2 cup vinegar

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a mixing bowl, combine together shrimp, pepper, salt and egg. Mix well.
2. Add the flour and mix. You can add water if the mixture is too dry.
3. In a pan, heat oil. Scoop the mixture and pour in the pan. The amount depends on your preference.
4. Flip the torta when the other side turns light brown and cook until the other side turns light brown. Repeat the process for the remaining mixture.
5. Let cool down a bit.
6. In a small bowl, combine together all the vinegar dip ingredients. Stir until the salt is dissolved.
7. Transfer the torta in a serving plate and serve with vinegar dip.

HOW TO MAKE TORTANG HIPON

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE) -Myeolchi Bokkeum is large amount to preserve so that this dish is always available and ready the time they are having their meals. Sometimes this dish  is kept in a fridge for a long time that it can even stay good for weeks even month. The secret to making Myeolchi Bokkeum to preserve is the saltiness. Its taste is good even it is salty because the sweetness of this dish compliments the saltiness. Another good thing about this food is that it can be served without the need for reheating. In tropical countries, this side dish is good for lunch because it gives refreshment when it is eaten right out of fridge. What I am going to share with you is the simple and easy way to make Myeolchi Bokkeum.

                                image source: wikipedia.org
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

Prep Time: 2 minutes
Cook Time: 9 minutes
Yield: 8 servings

Ingredients:
2 cups anchovies (dried)
1 tablespoon oil
1 small size bell pepper (cut into strips)

3 teaspoon low sodium soy sauce
2 teaspoon honey
1 teaspoon sesame oil
2 teaspoon rice wine
1 teaspoon sesame seeds (toasted)

Preparation and procedure:
1. In a pan, heat oil, saute anchovies and bell pepper.
2. In a saucepan, combine together soy sauce, honey, sesame oil, rice wine and sesame seeds. Stir and bring to a boil slowly.
3. In the pan, combine together the sauce and anchovy mixture and saute for 3 minutes.
4. Let rest and cool down. Transfer in a container and refrigerate.

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO COOK CURACHA (RECIPE)

HOW TO COOK CURACHA (RECIPE) -this dish is a traditional crab food popular in the province of Zamboanga in the Philippines. This dish is made of spanner crab also known as red frog crab which can only be found in the waters of Jolo, Sulu. Its name is a Chavacano term which is a dialect in the province of Zamboanga. The same dish is also called Kagang Pamah in Tausug. spanner crab is a genetically hybrid crustacean. This crab is red in color that stays that way even when cooked. The most common way of cooking Curacha crab is steaming or boiling to keep the flavors but there are some methods of cooking Curacha Curacha to make it more appealing and delicious. One of those methods is what we call 'adobo sa gata' which is cooked with coconut milk combined with garlic and ginger. Spanner crab is different from the common crabs that we know because most of its meat is found in its body, not in the claws. This recipe I am going to share with you is not very spicy so that most of you can adjust the amount of spices or you can add ingredients like chili to make it more hot and spicy. Here is the simple recipe for Curacha:

                               image source: biyahilo.blogspot.com

HOW TO COOK CURACHA (RECIPE)

INGREDIENTS
4 pieces curacha crab (about a kilo)
300ml coconut milk
4 tablespoon oyster sauce
1 bulb garlic (crushed)
1 thumb-size ginger (grated)
1/2 teaspoon freshly ground pepper
2 teaspoon rock salt
red chili pepper (optional)

PREPARATION AND COOKING PROCEDURE
1. Prepare the curacha crab by washing it with running water thoroughly.
2. In a pot, put the crab first then Put the garlic, pepper, salt and ginger over the crab. If you want it to be more hot and spicy, you can add chili powder or grated raw red chili.
3. Pour the coconut milk and bring to a boil.
4. When the coconut milk boils, lower to medium heat then add the oyster sauce.
5. Simmer until the coconut milk becomes oily.
6. Remove from heat and serve with rice.

HOW TO COOK CURACHA (RECIPE)

HOW TO MAKE SAENGSUN GUI (RECIPE)

                               image source:  bapstory.blogspot.com

Saengsun Gui- Saengsun litterally means fresh fish in Korea and Gui means grilled. Saengsun Gui is a quick recipe to cook because you won't need tricky methods to prepare and cook this dish. The most common kinds of fish used in cooking Saengsun gui are sardines and mackerel because they are cheaper and easy to find in the market. There are kinds of recipe for this dish that I have seen and tried but what I am going to share with you is the easiest and simplest but if you want to try the tricky one, just leave your comment below of this post and I will give you the recipe. Technically, almost any kind of fish can be used for this dish because this is just a grilled fish seasoned with salt and pepper or some other seasoning. The point here is that you just need to grill your fish or cook it in an oven. Saengsun Gui is best served with hot rice or Soju. Sometimes it is served with soy sauce to give more appeal to the taste. In this version I am going to share with you, only 4 ingredients is necessary but delicious enough for your lunch accompanied with cooked rice. Here is it is:

HOW TO MAKE SAENGSUN GUI (RECIPE)

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
1 whole mackerel (about 1 pound)
soy sauce
2 pieces calamansi (or 1 tablespoon lemon extract)
chili powder to taste

Preparation and step by step cooking procedure:
1. Prepare the mackerel by removing the bones and head.
2. Wrap with foil or banana leaves.
3. Grill until cooked.
4. In a saucer, combine soy sauce, calamansi and chili powder.
5. Serve the fish accompanied with soy sauce.
6. And serve with rice.


HOW TO MAKE SAENGSUN GUI (RECIPE)

HOW TO COOK AGUJJIM (RECIPE)

Agujjim is a Korean dish made of fish called Agu or monkfish. This dish is so spicy and commonly prepared with bean sprouts. The process involved in cooking Agujjim is steaming like many other Korean dish. Actually, the name "Jjim" means steamed, but not just steamed because traditionally, in Korea, steaming requires vegetables to be added in the dish. This food is actually not so old because Agujjim was first cooked only in the 1960's. In most of Korean restaurants, it is commonly served and very abundant like rice. There are many ways to make this, from selection of vegetables to preparation of the sauce. Agujjim is a family-size dish because large fish are used in making it. A regular size fish could yield 4-5 servings. This dish is also a good for people suffering from fatty liver because the fish is not like the pork nor chicken and it has vegetables in it especially when you add green leafy vegetables. If there is no monkfish that can be bought in your town or place, you can use some other sort of fish because the point of doing this recipe is the process and not the kind of fish we are going to use. Just be careful to choose the combination of fish and vegetables because sometimes the taste of the fish doe not compliment the taste of vegetables. Here is the simple and easy recipe of Agujjim:



HOW TO COOK AGUJJIM (RECIPE)

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
2/3 kilo of monkfish
2 tbsp sake wine
1 tsp rock salt
8 pieces green mussels, boiled
4 cloves garlic, minced
1 thumb ginger, minced
1/4 red chili paste/sauce
1 tsp honey or sugar
freshly ground pepper
4 tsp water
1/2 pound bean sprouts
1 stalk spinach, or minari
2 tbsp cornstarch, dissolved in 2 tablespoon water
1 tsp sesame oil
2 tsp sesame seed, toasted

Preparation and step by step cooking procedure:
1. Clean and prepare the fish by removing the head and bones. Cut into 4 pieces.
2. Steam the fish for 10 minutes or until cooked.
3. In a pot, bring water to a boil. Add the sprouts and cook for 3 minutes.
4. Transfer the sprouts in a bowl of ice-cold water right after removing from heat.
5. Steam the spinach for 5 minutes.
6. In a saucer, combine sesame seeds, sesame oil and starch mixture. Mix well.
7. In a deep skillet, combine all the ingredients and simmer until the sauce thickens.
8. And serve with cooked rice.

HOW TO COOK AGUJJIM (RECIPE)

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

How To Cook Shrimp Paella (Paelyang Hipon) –Another Spanish dish that became traditional dish in the Philippines is this called Paella or Paelya in Tagalog. I have many versions of this Paella dish but this time, we are going to cook the very famous version of it, the Shrimp Paella. This dish is not recommended to those who don’t want to spend more than they ought to spend for food because we know the price of Shrimp in the market is steep. But it is worth it when you have very special visitors so I am sure this one is one of the best dishes to serve for the visitors. Most of the chefs in the country have their own way how to cook Paelyang Hipon and I am going to share with you mine. I would like to advise you to always mind the Fish sauce, stir the dish and check if the saltiness is ok or if it needs little more salt. So gather all the ingredients and let us get started. This is my way how to cook Shrimp Paella (Paelyang Hipon):

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

Ingredients

½ kilo of Shrimp (peeled and deveined)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

3 tablespoon of Olive oil

Fish sauce to taste

Cooking Procedure

1. In a pan, heat the oil. Saute garlic, onion and ginger.
2. Add the annatto, rice, tocino. Stir-fry for 2 minutes.
3. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
4. Add the shrimp and green peas. Simmer for 10 minutes.
5. Turn of the heat. Let rest.
6. Transfer into the platter and garnish with eggs.

HOW TO COOK PAKSIW NA TILAPIA

How to Cook Paksiw Na Tilapia –Here is another Filipino authentic vinegar stew called Paksiw. I have posted some Paksiw recipe here and now we are going to cook this very famous Paksiw Na Tilapia of the Filipinos. This dish is very simple and easy but one thing must not be forgotten when cooking Paksiw Na Tilapia. It is they vinegar. Vinegar is the key ingredient in cooking this dish.

 There are many kinds of fish that can be used in Paksiw. In this recipe, we are going to use the Tilapia. Many local chefs and cooking mothers know how to cook Paksiw Na Tilapia but I am sure all of us have different styles and ways on cooking this dish. Some chefs prefer to cook it with not much vinegar on it. Others want it to be too sour. All of us have our own version of how to cook Paksiw Na Tilapia like what we do on other dishes. This dish is a little similar to the sinigang dish but the sourness of paksiw is stronger than the sinigang and yet has less soup. This dish is very Filipino but you can find people in the United States that know how to cook Paksiw Na Tilapia. Here are the ingredients and the procedure.

 HOW TO COOK PAKSIW NA TILAPIA

Ingredients

½ kilo of Tilapia, cut into serving sizes

¼ cup of sliced ginger

5 cloves skinless garlic

1 onion, sliced

1 cup of white vinegar

2 small long eggplant, sliced

5 pcs green chili

Salt to taste

Cooking Procedure

1. Pour in the vinegar in pot.
2. Add desired amount of salt, stir.
3. Add the Tilapia.
4. Add the remaining ingredients.
5. Simmer in medium high heat until the eggplant is cooked.
6. And serve.

HOW TO COOK PESANG TILAPIA

How to Cook Pesang Tilapia –I have shared with you my Pesang Bangus before but not all of us would prefer Bangus than Tipalia so this recipe is for those whoa re not huge fans of Bangus. Tilapia does not cost much in the market and it is cheaper than bangus and I would recommend it to those who are cost cutting ontheir budgets. I would also prefer Tilapia because I can easily find this fish live and fresh in the market and I am sure you would agree if I say fresh and live fish is better in cooking than the dead ones. To those who know how to cook Pesang Isda but are looking for cheaper ingredient, well, you came to the right blog. And I want to tell you that Tilapia is not the only cheap fish in the market. You can also find Dalag or Galunggong and a lot more. But if you are living near the beaches of Pangasinan, well, I suppose bangus is still the best for you because we know that Pangasinan is the capital of that milkfish we are talking about. There are many of us who don’t know much about cooking a fish so here is my recipe for you guys. Here is how to cook Pesang Tilapia:

HOW TO COOK PESANG TILAPIA

Ingredients

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

Salt to taste

Cooking Procedure

1. Remove the gills, scales and innards of the fish. Cut into serving sizes.

2. In a pot, boil water.

3. Add the ginger, onions, and peppercorns.

4. Add the Tilapia and boil for 3 minutes.

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

6. And serve.

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

One of the delicious but cheap dishes is this Escabetcheng Tilapia. This dish is one of the favorite dishes to cook or bring when the people are going out to the beach or hiking. There are many ways how to cook Escabetche but one thing must be maintain in this dish- the sweet and sour tastes. Yes, the sweet taste and the mild sourness of this dish are the reasons why Escabetche earned the respect of the chefs. Escabetcheng Tilapia is way cheaper than Escabetcheng Lapu-Lapu so if you are going to cook this dish, I suggest that choose Tilapia because it is cheap in the market and you can easily find live tilapia for better cooking and taste. But if you are one of those persons who came from money, Lapu-Lapu would be he best for you.

When I was in gradeschool, Escabetcheng Tilapia had a strong appeal to me and of course up until now it has and I like it to be combined with some vegetable dish as viand. I learned how to cook Escabetcheng Tilapia when I was in college and honestly the first trial was not that successful. The second attempt, well, it was almost perfect because of some tips and hints given to me by my mom. And this recipe I am going to share with you was actually that recipe I was talking about. Here is how to cook Escabetcheng Tilapia:

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

Ingredients

1 kilo of Tilapia (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 Tilapia by removing the scales, gills and innards.
2. In a pan, fry the Tilapia 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 Tilapia and serve.

 Try this version of Escabecheng Tilapia:

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

                  Courtesy of youtube.com

HOW TO COOK EASY SINANGLAY NA TILAPIA

There are tons of ways how to cook Tilapia but sometime we want to cook it in a different way. This Sinanglay Na Tilapia is the answer. This dish is like a ginataang laing because it is cooked in coconut milk. Sinanglay na Tilapia is an authentic dish of Bicolanos. Most of us know that they are known for cooking dishes with coconut milk. But I want to tell you that they are not the only ones who have the right to cook Sinanglay Na Tilapia. But the question is- do you know how to cook Sinanglay Na Tilapia? If your answer is no, then I am here to help you. We don’t need to make it fancy because it is not economical but we must not jeopardize the taste of Tilapia. On this recipe I am going to share with you, you can adjust the amount of every ingredients according to your tastes and you can add additional ingredients like if you want to make it more spicy or something like that. I did not know how to cook Sinanglay Na Tilapia until my Bicolano friend Cooked it for me when we were hanging out in his place. You can make a version of Sinanglay by replacing the Tilapia as the main ingredient. There are many ways how to cook it too and this one I am going to share with you is thesimplest and easiest version of it. Here is how to cook Sinanglay Na Tilapia.

EASY SINANGLAY NA TILAPIA RECIPE

Ingredients

1 kilo of Tilapia (2-3 pieces)

2 bundles of Pechay

3 small size tomatoes (diced)

5 cloves of garlic (chopped)

2 small size onions (chopped)

1 small ginger (sliced)

5 pieces green chili

2 cups of coconut milk

1 teaspoon ground black pepper

Salt to taste

Procedure

1. Clean the Tilapia by removing scales, gills and other unwanted parts.
2. Combine the onions, ginger, and tomatoes in a bowl.
3. Stuff the Tilapia with mixture of ingredients.
4. Wrap the Tilapia with Pechay leaves tight enough to keep mixture within Tilapia.
5. In a pot, put the Tilapia and arrange carefully.
6. Add the coconut milk, water to cover the Tilapia, salt and pepper.
7. Cook and simmer for 20 minutes or until the tilapia is cooked.
8. Remove from heat and serve while hot.

Try this video of another version of Sinanglay Na Tilapia

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

                 Courtesy of youtube.com

HOW TO MAKE DAING NA BANGUS (RECIPE)

Daing Na Bangus is a Philippine authentic dish. It is made from Bangus or Milkfish. I love making this dish especially when the fish I got from the market are fresh. This is a way to preserve the fish and if you want to make it stay longer, add more salt. I love this dish because of the taste of marinade combined with the sourness of vinegar dip. There are many ways how to make or cook this dish. And there are many ways how to eat this too like using many different kinds of dip. In Panagsinan, bangus are cheap so if you’re living in that northern part of the country, this dish is for you. This is how to make Daing Na Bangus.

HOW TO MAKE DAING NA BANGUS (RECIPE)

Ingredients

1 large size bangus (milkfish)

2 cups of vinegar

½ teaspoon of ground pepper

6 cloves of garlic (minced)

1 tablespoon of salt

Cooking oil for frying

Procedure

1. Clean and prepare the Bangus by removing scales, intestines and slice to butterfly.
2. Combine the garlic, salt, vinegar and pepper in a dishbox.
3. Add the Bangus and marinate for the whole night.
4. After marinating, heat oil in a frying pan.
5. When the oil is smoking, put the bangus skin-side down.
6. Fry side by side until the Bangus is cooked.
7. And serve with vinegar dip or catsup.

HOW TO COOK CAMARON REBOSADO (RECIPE)

Camaron Rebosado is a Filipino Traditional dish. I saw a food blog before and it said that this dish can be called Overflowed Shrimp in English. This dish is a Filipino conterpart of the very famous shrimp dish tempura of the Japanese because they have the similar way how to cook it. Batter and shrimp are the key ingredients for this dish and making the batter depends on how you want to make it. Do you want to make it simple, or spicy? Well if you want some adjustment, you can do it with the sauce because this dish requires sauce for better taste. You may use Banana catsup, the all-purpose sauce or you can even use soy sauce with spices. I am going to share with you my simple recipe. Here is how to cook Camaron Rebosado.

HOW TO COOK CAMARON REBOSADO

Ingredients

½ kilo of shrimp (remove the head and skin)

½ cup of Calamansi extract

1 tablespoon of Corntarch

1 cup of all-purpose flour

2 eggs

3-4 cups of oil (enough for deep frying)

1 teaspoon of salt

Camaron Rebosado Procedure

1. In a bowl, marinate the shrimp in Calamansi extract for 1 hour.
2. Combine the all-purpose flour and cornstarch in another bowl.
3. Add the eggs and salt. Mix thoroughly.
4. In a pan, heat oil for frying.
5. Drain the shrimp.
6. Dip shrimp in the batter but do not let the tail covered.
7. Drop in the frying pan, cook until the batter becomes yellow and crispy.
8. Roll in a paper towel to remove unwanted excess oil.
9. And serve with your favorite sauce or gravy.

HOW TO COOK SARCIADONG TILAPIA (SARSYADONG TILAPIA)

One of the best dishes to be cooked with egg is the Sarciadong Tilapia. Sarciadong Tilapia is just one of the numerous kinds of Sarciadong Isda or Sarsyadong Isda. Since there are countless species of fish in the world, that could mean there are huge number of fish you could use in this dish. Tilapia is just one of them. I love this dish for breakfast because it is yummy and packed with nutrients that can help you keep going through your morning works until lunch. It is best served with Chao Fan or what we call fried rice. I can’t tell how many versions of Sarsyadong Isda I have cooked from the day I started to cook this dish but this Sarciadong Tilapia is, I can say one of the cheapests but still delicious. Most of the chefs know how to cook Sarciadong Tilapia and believe me every chef has his own way how to cook it. This recipe I am going to share with you is the easiest and the simplest of its kind and I hope by doing this recipe, you’re going to make your very own way how to cook Sarciadong Tilapia.

Recipe: Sarciadong Tilapia (Sarsyadong Tilapia)

Ingredients

½ kilo of Tilapia

1-2 eggs (whisked)

5 cloves of garlic (minced)

1 cup of onions (diced)

1 cup of tomatoes (diced)

1 cup of water

Salt to taste

Cooking oil

Cooking Procedure

1. Clean and prepare the Tilapia by removing the scales, gills, and other unwanted parts.
2. In a pan, fry the Tilapia until cooked.
3. In another pan, saute garlic until brown.
4. Add onions, saute until transparent.
5. Add water, salt, and tomatoes. Boil and simmer for 6 minutes.
6. Add the egg and stir until the egg is solidified.
7. Add the Tilapia and simmer until the tomatoes are cooked.
8. Serve with fried rice.

Sarciadong Tilapia (Sarsyado) Images

 

HOW TO COOK SINIGANG NA BANGUS SA BAYABAS (MILKFISH AND GUAVA STEW)

I bet you know how to cook Sinigang but what do you use to make it sour? One of the best dishes when it rains is this Sinigang Na Bangus. Bangus or Milkfish is the National fish of the Philippines and that made this dish a very traditional and authentic dish of the Philippines. I love the taste of the combination of Bangus and the sourness of the soup. You can make your own version of this dish by using other fish like Galunggong to replace the bangus. I have tried many versions of Sinigang Na Bangus Sa Bayabas and most of them are delicious but not all of them are expensive and easy to cook. Most of us know how to cook Sinigang but not most of us I think know how to cook it with bayabas. This recipe I am gonna share with you is the simplest and easiest to cook Sinigang.

Recipe: How To Cook Sinigang Na Bangus Sa Bayabas

Sinigang Ingredients

1 kilogram of Bangus or Milkfish

Talbos ng Kamote (Sweet Potato tops)

1/3 kg of Hinog na Bayabas (ripe Guava)

Water (enough to cover the Bangus)

1 medium size onion (sliced)

Salt to taste

Sinigang Na Bangus Cooking Procedure

1. Wash and clean the Bangus. Cut into serving sizes.
2. Remove the guava seeds and slice into pieces.
3. In a pot, add water and guava, boil and simmer for 3 minutes.
4. Add the Bangus, onions and salt. Simmer until the Bangus is cooked.
5. Add the Talbos Ng Kamote, simmer for 2 minutes or until the Talbos ng Kamote is cooked.
6. And serve.

RECIPE: HOW TO COOK HALABOS NA HIPON

Halabos Na Hipon is one of the easiest to cook dishes. The preparation also does not require much time unlike the other dishes. Though it is very easy to cook, the taste of Halabos Na Hipon is not “compromised”. The simplicity of how to cook Halabos Na Hipon does not affect the Taste of shrimp. Shrimp is not that cheap but if you’re gonna cook Halabos Na Hipon, the spices and seasonings of this dish are very cheap. Halabos Na Hipon is a Filipino traditional dish. There are many ways how to cook and prepare it. You may use types of vinegar for the dip. You may even make it a little bit sweet. Just make sure you won’t ruin the taste of the shrimp. I have tried many ways to cook it and I can say I loved every version I made. You may also use small shrimps, as well as the medium and large sizes. Here is how to cook Halabos Na Hipon.

Recipe: How To Cook Halabos Na Hipon

Halabos Na Hipon Ingredients

1 kilo of shrimp

2 cups of water

1 teaspoon of ground pepper

1 tablespoon of salt

1 thumb-size ginger (thinly sliced)

Ingredients for Dip

¼ cup vinegar

1 small size onion

½ teaspoon of ground pepper

Salt to taste

Halabos Na Hipon Cooking Procedure

1. In a pot, combine all the ingredients except the dip ingredients.
2. Bring to a boil and simmer for 15 minutes.
3. Drain the shrimp.
4. Combine all the dip ingredients and pour in a saucer.
5. Serve the Halabos Na Hipon with rice and vinegar dip.

HOW TO COOK GINISANG TULYA (CLAMS STEW)

Tulya or clams is very cheap but when you order this in a restaurant, it would cost you an arm and a leg. Indeed, because tulya is still considered as seafood and we all know, seafoods cost much higher than other dishes. I am going to share with you my Tulya recipe. This dish is very easy to cook but will take time for cleaning the clams. There are two types of water where the tulya lives; the sea and the river. But they went through the same process in cooking. Clams are very cheap in the market so you don’t need to worry about the cost of this recipe. All you have to do is to follow the procedure of this recipe. Here is how to cook Tulya:

Recipe: Ginisang Tulya (Clams Stew)

INGREDIENTS

1lb of Tulya (clams)

4 cloves of garlic (minced)

1 medium size onion (sliced)

Ginger

½ cup of tomatoes (diced)

Salt to taste

PROCEDURE:

1. Put the Tulya in a bucket of water. Remove the floating one s because they are dead. Then find the ones which are not closing because they are dead too and not good to eat.
2. Reduce the water but left some enough to cover the tulya.
3. Add 2 tbsp of salt to make them puke the unwanted tiny things like sand that they have been eaten. Let them soaked up for 4 hours.
4. Wash the tulya with running water thoroughly until the barnacles on the shells are removed.
5. In a pan, saute garlic and onion until the garlic turned light brown.
6. Add the ginger, saute for 1 minute.
7. Add water and salt.
8. Add the tulya, simmer for 5 minutes.
9. Add the tomatoes.
10. Put the ampalaya leaves over the tulya.
11. Remove from heat when the ampalaya leaves are cooked.
12. And serve with rice.

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 EASY ADOBONG PUSIT (SQUID ADOBO)

One of the best Filipino dishes is the Adobong Pusit. I love the taste of Squid combined with the soy sauce and the vinegar. Adobong Pusit can be a pulutan because many beer drinkers that I used to know love this dish. Adobong Pusit does not require much time and money to cook. This is one of the easiest dishes ive ever cooked. There are many versions of Adobong Pusit I have known but this one I am gonna share with you is one of the easiest and simplest of its kind. You can add vegetables to your Adobong Pusit like string beans o sitaw, you can also add leaf vegetables like Pechay or repolyo, or even carrots will do. One thing is important here, make sure you’ll clean the mess out of the Squid becase you would not want to ruin your Adobo. Here is how to cook Easy Adobong Pusit:

INGREDIENTS

1 kilo squid
1 cup water
½ cup vinegar
2 medium size onions (chopped)
2 medium size tomatoes (chopped)
6 cloves of garlic (crushed)
½ cup soy sauce
4 cupsof water
3 laurel leaves (bay leaves)
½ teaspoon ground pepper
Salt to taste

COOKING PROCEDURE

1.      Wash the squid thoroughly with running water until the ink-like substance is barely there.

2.      Remove the unwanted parts of the squid like eyes, intestinesand stomach, as well as the membrane.

3.      In a pot, boil 2 cups of water and add the squid when its boiling. Simmer for 5 minutes.

4.      Remove the water from the squid.

5.      In a pan, saute garlic and onions.

6.      Add the squid and stir-fry for 1 minute.

7.      Add all the remaining ingredients. Simmer until the Squid is cooked. 

IMAGES FOR EASY ADOBONG PUSIT