Green Mussels (Tahong) Soup Ingredients:

• 1 kilo green mussels (tahong); cleaned and washed
• 1 root ginger; crushed
• 1 onion; sliced
• 1 bundle spinach leaves
• Salt and pepper to taste
• Water

Green Mussels (Tahong) Soup Cooking Instructions:

• Bring water to a boil, then add the mussels, ginger, and onion. Season with salt and pepper to taste. When shells of the mussels are opened, add the spinach leaves. Balance seasoning, cover, and simmer. Cook until done.

For more recipes check our Complete Filipino Recipes Lists!!!

• 0 comments »

Do you love to eat escabetcheng lapu-lapu? Well - it's one of the best filipino dish I've ever known.

Escabetcheng Lapu-Lapu Ingredients:

• 5 Lapu-Lapu (grouper fish)
• 1 can pineapple (set aside juice); chunks
• 1 carrot; cut into strips
• 1 bell pepper; cut into strips
• 4 cloves garlic; mined
• 1 onion; chopped
• 1 tablespoon ginger; minced
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 3 tablespoons soy sauce
• 1/2 cup water
• 2 tablespoons flour
• Ground black pepper
• Cooking oil

Escabetcheng Lapu-Lapu Cooking Instructions:

• In a skillet, fry lapu-lapu fish and place in a platter. Set aside.
• Sauté garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture).
• Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot!

For more recipes check our Complete Filipino Recipes Lists!!!

• 0 comments »

Dinengdeng is a filipino dish which is a special delicacies of the Ilocanos and for the people in Ilocos regions or Northern part of Luzon in the Philippines.

Dinengdeng ng Ilocano Ingredients:

• 1 milk fish (bangus); fried or grilled
• 1 cup string beans; cut into 2" long
• 6 pieces okra
• 1 cup squash; cut in cubes
• 1 big ampalaya; cut in 2” rectangular lengths
• 1 onion; sliced
• 2 large tomatoes; sliced
• 1 cup jute leaves (saluyot)
• 1 root ginger; crushed
• Bagoong isda
• 3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

• In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot!

Cooking Tip:

• You can use other kind of fish like tilapia or shellfish.
• You can also use or add other vegetables like sweet potato and malunggay fruits.

For more recipes check our Complete Filipino Recipes Lists!!!

• 0 comments »

Love to eat ginataang alimango? Well - it's one of the pinoy recipes I love. :-)

Crabs in Coconut Milk Ingredients:

• 2 large alimangos (mud crabs); cut in halves
• 1 cup coconut milk
• 1 segment ginger; sliced
• 4 cloves garlic; minced
• 1 cup squash; cut in cubes
• 1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
• Salt to taste

Crabs in Coconut Milk Cooking Instructions:

• Steam crabs and squash until half cooked. Set aside.
• Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

For more recipes check our Complete Filipino Recipes Lists!!!

• 0 comments »

Do you love to eat adobong pusit (squid adobo)? Well, it's one of my favorites. Lot of my friends love to eat this filipino dish during lunch time.

Squid Adobo Ingredients:

• 1/2 kilo squid
• 1/2 cup water
• 1/2 cup vinegar
• 1 onion; chopped
• 1 tomato; chopped
• 4 cloves garlic; crushed
• 1/4 cup soy sauce
• 1 cup water
• 2 laurel leaves
• 1/2 tablespoon ground pepper
• Sugar to taste
• Salt to taste

Squid Adobo Cooking Instructions:

• Wash and clean the squid by removing the eyes, membrane, and stomach.
• Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
• In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

For more recipes check our Complete Filipino Recipes Lists!!!

• 0 comments »