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 MECHADO (BEEF)

This is my Mechado recipe that I would like to share with you. This is very easy and simple so you can cook this one after you read it once. Mechado became a traditional dish in the Philippines. There are many ways how to cook Mechado because most of the countries have their own variations of this dish. You may use pork or beef in cooking Mechado. In our household, we have tried many kinds of Mechado and i can’t tell which one is the best. This recipe I am going to share with you the easiest version of it and it is the simplest way to cook mechado. Here is how to cook Beef Mechado.

Recipe: How To Cook Beef Mechado

Mechado Ingrdients

1 kilo of beef tenderloin (cut into cubes)

2 medium size onions (chopped)

3 pieces of potatoes (cut into cubes)

3 pieces of carrots (cut into cubes)

2 pieces of bay leaves (Laurel)

½ teaspoon of ground pepper

Salt to taste

2 teaspoon of sugar

300ml mechado sauce

4 cups of water

Mechado Cooking Procedure

1. In a pot, boil the beef and simmer until tender.
2. Add the potatoes and simmer until the potatoes are almost cooked.
3. Add all the ingredients and simmer for 10 minutes.
4. And serve.

Mechado Images

 

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.

RECIPE: HOW TO COOK BISTEK (BEEF STEAK)

Bistek is a Filipino version of the very popular Dish called Beef steak. Decades ago, the Philippines had a large volume of beef production that’s why a version of beef steak originated here. Bistek is very popular in the country especially in the souther part of Luzon like Batangas, Cavite and Laguna. There are numerous ways how to cook Bistek. Chefs had made some twists to this dish to make it more appealing. In this recipe, we are going to talk about the easy version of Bistek. This recipe came from my grandmother and I did not make any twist to it. Since this is an easy version of Bistek, I am looking forward to hearing from you that you have made your very own version of Bistek. Here is the recipe.

Recipe: Bistek (Filipino Style Beef Steak)

Bistek Ingredients

1 kilo of beef tenderloin (cut into very thin strips)

½ cup of low sodium soy sauce

6 cloves of garlic (minced)

3 medium size onions (sliced into rings)

1 teaspoon of ground pepper

½ cup of calamansi extract (lemon extract will do)

Cooking oil

½ cup of spring onions (chopped)

Bistek Cooking Procedure

1. In a bowl, combine soy sauce, pepper, garlic and beef.
2. Leave to marinate and refrigirate for 4 hours.
3. After 4 hours, remove the marinade and drain the beef.
4. In a pan, heat oil and fry the beef until the beef is cooked.
5. Pour into the same pan the marinade and calamansi extract.
6. Stir a little and simmer until the sauce is thickened.
7. Put in the serving plate.
8. Add spring onions over the beef and garnish with spring onions.
9. And serve.

Bistek Images

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.