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

 

HOW TO COOK SPECIAL TORTANG TALONG (EGGPLANT OMELETTE)

 

 

Here is another Filipino dish, the SPECIAL TORTANG TALONG (EGGPALNT OMELETTE). Not all the Filipinos know how to cook Tortang Talong, I am kind of upset or something because Tortang Talong is very easy to cook yet many of us don’t know how to cook it. It’s not your kind of Fancy restaurant dish because we all know eggplant is cheap in the market as well as the egg. I made a little twist in this recipe to make it more appealing, delicious and special and of course to me my dishes are special because I cook dishes with all my heart, lol! You, guys can do some twist too. Just be creative and do not be afraid to experiment. Here is how to cook SPECIAL TORTANG TALONG:

INGREDIENTS

* 6 regular size of Egg Plant (long eggplant)

* 3 eggs

* salt to taste

* ½ cup of ground pork

* cooking oil or vegetable oil

*Tomato sauce or Banana catsup for dip

COOKING PROCEDURE

1. Roast the eggplant over the charcoal grill.

2. Remove the skin from the eggplant, flatten it and set aside.

3. Add oil in a pan, stirfry the pork and let it rest.

4. Scramble together the salt, pork and egg.

5. Soak up the eggplant in the egg mixture and fry.

6. And serve with Tomato sauce or banana catsup over it.

IMAGES FOR SPECIAL TORTANG TALONG

 

HOW TO COOK SINABAWANG TAHONG (GREEN MUSSELS SOUP)

 

 

Here is another Filipino Authentic dish recipe. This is the SINABAWANG TAHONG or others call it GINISANG TAHONG. This recipe is very simple and easy just be careful on preparing the tahong because we do not want to ruin it with stinky dead tahong so make sure the tahong are alive before we prepare them. You, guys can make a little twist to it too like looking for a good replacement for the Ampalaya leaves or you can make it more hot and spicy, it is up to you guys as long as you’ll love the taste. And one thing I almost forget, make sure there is no “red tide” whenever youre gonna do this dish or else you’ll end up in unwanted place. Here is how to cook SINABAWANG TAHONG or Ginisang Tahong:

INGREDIENTS

1 kg of tahong or Green Mussles
¼ cup of ginger (sliced thinly)
2 medium size onions (sliced)
1 bundle Ampalaya leaves
Salt to taste
500ml of Water or more

COOKING PROCEDURE

1.      Wash and Clean the Tahong thoroughly.

2.      In a deep pan, saute the garlic, onions and ginger.

3.      Add water and bring to boil.

4.      Add salt according to your taste.

5.      Add the Tahong or Green Mussels.

6.      Simmer until the Tahong is almost cooked.

7.      Add the ampalaya leaves.

8.      Simmer a little until the Tahong is cooked.

9.      Remove from heat and serve.

 

IMAGES FOR SINABAWANG TAHONG (GINISANG TAHONG)

 

 

HOW TO COOK LECHON KAWALI

This is a Lechon Kawali recipe from someone I used to know. I made a little twist to it to suit my tastes. To me, Lechon is the most popular Filipino traditional dish because this is what I was always looking for whenever there was an occasion. But in this recipe, we are going to discuss how to cook Lechon Kawali. This dish is a variation of Lechon. To those who dont know how to cook Lechon Kawali, here is the time that you don’t need to go to La Loma or call Mila’s and Lydia’s for a delivery just to eat Lechon. This Lechon Kawali Recipe is an easy version so you don’t need to ask someone for assistance. Just be careful when you are frying the Liempo because I had a bad experience cooking this dish. Here is how to cook Lechon Kawali:

INGREDIENTS

1 kg of Liempo (pork belly)

Water

1 teaspoon of peppercorn

6 cloves of garlic (crushed)

Cooking oil for deep frying

12 oz. of lemon soda

2 tbsp of salt

Tomato sauce

COOKING PROCEDURE

1. In a pot, boil water.
2. Add the pork Liempo, garlic, peppercorn, soda, and salt.
3. Simmer until the Liempo is cooked and tender.
4. Remove the Liempo from the water and keep it dry.
5. In a deep pan, deep fry the Liempo until golden brown.
6. Chop the Liempo into the desired sizes.
7. Pour in a little tomato sauce in a saucer for dip.
8. And serve.

IMAGES FOR LECHON KAWALI

 

HOW TO MAKE PICHI-PICHI (CASSAVA CAKE)

 

This Pichi-Pichi recipe is very easy to make. There are many variations of this cake too. Pichi-Pichi is made of cassava and this cake became popular in the Philippines because cassava is one of the major crops grown in the Philippines and that is why also it became a traditional food in this country. You can use either Pandan syrup or Maple syrup as flavoring or some other syrup that you would find good for Pichi-Pichi flavoring. Pichi-Pichi does not need to be as sweet as the candies. You may use as much sugar as you want as long as it suits your taste but be careful on the amount of flavoring because too much pandan or maple flavors would ruin the taste. Here is how to make Pichi-Pichi:

 

INGREDIENTS

* 4 cups of cassava (grated)

* 3 cups of brown sugar

* 1 tbsp of Pandan syrup (or 3 pandan leaves)

* 4 cups of water (boil this water with Pandan leaves if the leaves are being used)

* 2 cups of coconut (grated)

COOKING PROCEDURE

1. Combine the cassava, sugar, water and the pandan syrup together..

2. Stir thoroughly and pour into the baking moulds.

3. In a steaming pot boil some water and steam the mixture for 1 hour or until the Pichi-Pichi is cooked.

4. Cool it down and cut into desired sizes.

5. Scatter some grated coconut over the Pichi-Pichi cakes.