BICOL EXPRESS TUNA

BICOL EXPRESS TUNA

Bicol express is one of the specialty of Bicolanians from the Philippines.

I love the spiciness and saltiness that bit into your tongue of taste. 

Fish can be substituted by pork and beef. not quite sure of chicken.  

Ingredients:

• 500 grams tuna belly, cut into cubes
• 150 grams Baguio beans
• 1 cup coconut milk (1st extract), 1/2 cup (2nd extract)
• 5 finger chilies
• 5 cloves of garlic
• 1 onion, chopped
• 2 tbsp oil
• 1 tbsp shrimp paste (salted)

Procedure:

1. Saute onion and garlic.
2. Add tuna cubes. Saute for about 5 minutes.
3. Pour in the coconut milk and let simmer for about 10 minutes.
4. Add in the chilies, Baguio beans and the shrimp paste. Let it simmer for another 5 minutes.

 5. Serve hot with plain boiled rice. Enjoy!

Egg Curry

Egg Curry

 I really enjoys this dish. I found it from somebodies blog but couldn't locate where. Anyway, it is a quick and easy to make while still being very flavorfully.

Ingredients:

• 8 hard-boiled eggs
• 2 tablespoons ground coriander
• 1 medium-sized yellow onion, chopped
• 2 tbs oil
• 2 tsp garlic, chopped
• 1 tsp ground ginger
• 1/2 cup tomatoes, chopped
• 1/2 tsp fennel seeds, coarsely ground
• 1 tsp salt
• 1/4 cup of water
• 1/2 cup coconut milk

Spice Mix:

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/8 tsp cinnamon
• 1/8 tsp ground cloves

How to do the Cooking:

1. Toast the ground coriander in a small frying pan without oil for a few minutes.  When the coriander becomes aromatic, remove from heat and set aside.
2. Heat oil in a large frying pan and add onions.  Fry until the onions become soft.  Add the garlic and ginger, fry for 1 minute.
3. Add the toasted coriander, tomatoes, fennel seeds, salt and the spice mix.  Add 1/4 cup of water and cook until the consistency is thick and paste-like.
4. Stir in the coconut milk and 1/2 cup of water.  Cook until sauce becomes thick (add more water if you would like a thinner sauce)
5. Place the eggs, yolk-side up in the pan.  Spoon some sauce over the eggs and let simmer for a 10 minutes.  
6. Serve with white rice or parathas.

GINISANG MONGGO

GINISANG MONGGO 

 

This is a typical Asian (Philippines) dish style. Healthy and filling for sure. Try it !

INGREDIENTS:

• 1/2 kilo monggo, 

> soaked in water for 30 minutes- 1 hr or more before cooking

• Subak (meat of seafood) 

> Alternatives: pork slices or cubes, ground meat, leftover lechon, shrimps, kalkag, tulapho)

• Leafy vegetables 

> Malunggay/moringa, Kamote tops, alugbati, lupo, etc

• More vegetables

> Langka or kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith)

• Oil for stirfrying
• 1 medium-sized tomato, quartered
• 1 pc medium-sized onion, sliced
• 3 cloves garlic, minced
• Water (if needed for additional)
• 1 pork broth cube (dilute in 500 ml water) 
• 1 tbsp fish sauce (patis), optional
• Salt and pepper to taste

How to cook Ginisang Monggo:

1. Boil monggo seeds (and langka cubes if you're using it) in about 3 cups of water until the beans soften. Set aside.
2. In a pan, saute garlic, onions and tomato. Then after few minutes Add pork  and stir fry.
3. Add monggo beans when its ready including the water it was boiled in. Bring to a boil then simmer in moderate to slow fire.
4. In a separate bowl, dissolve broth cubes in hot water then add to the monggo mixture while its simmering.
5. Add vegetables (kalabasa cubes, sayote, papaya and/or eggplant, ubad). allow to boil until vegetables are tender or soft.
6. If you're using shrimps or tulapho, add them here while it is cooking in low fire. 
7. When cooked, add the leafy vegetables and simmer for another 2-3 minutes.
8. Make final adjustments with the flavor using salt, pepper, etc. Adjust the broth by adding more water if needed.
9. Serve with plain boiled rice together with perfect partner of grilled/fried meat or seafood. ENJOY!

BUTTERED SHRIMP & VEGGIES

BUTTERED SHRIMP & VEGGIES

This is a wonderful healthy vegetable side dish.

Ingredients:

• 1 lb shrimps, shelled and deveined
• 1 1/2 cups sweet green peas
• 1 cup chicken broth
• 10 pieces quail eggs, hard boiled
• 3/4 cup jicama (singkamas), diced
• 3/4 cup carrots, diced
• 1 medium sized onion, diced
• 3 tablespoons, butter
• 1/2 cup toasted cashews
• 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Cooking Instructions:

1. Melt butter in a pan or cooking pot.
2. When its hot Add the onions and cook in low fire until the texture becomes soft.
3. Add the carrots and jicama then cook for 3 minutes.
4. Add the green peas and cashews then cook for 2 minutes
5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7. Add the salt and ground black pepper then stir.
8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9. Turn of the heat and transfer to a serving bowl. You may garnish it with chopped coriander leave, chives or mint of your choice.
10. Serve hot with lots of love. Share and enjoy! 

Singkamas or Jicama photo:

  

Recipe adopted from: Life’s Something Different

SHRIMPS IN CHILI-GARLIC-LEMON SAUCE

SHRIMPS IN CHILI-GARLIC-LEMON SAUCE

INGREDIENTS:

• 1 kilo large size Shrimp
• 1 medium Lemon
• 1 tsp. Chili-Garlic Sauce
• 1 head Minced Garlic
• 1 medium Onion (sliced)
• 1 thumb size Ginger (cut into strips)
• 1/2 cup Melted Butter
• 1 tbsp. Brown Sugar
• Salt and pepper to taste

METHODS OF COOKING:

1. In a heated wok or large frying pan, saute ginger, garlic and onions on a melted butter.
   Next Add the washed and drained shrimps and add salt and pepper to taste. Mix well but gently.
2. Add 1/2 cup of water and cover to let it simmer for few minutes.
3. When the shrimps turn to golden pinkish in color, Add the lemon juice, chilli-garlic sauce and  brown sugar, Then allow to simmer for another few more minutes and to let the sugar and the sauce to mix while boiling.
4. Check the taste, add more salt and pepper.
5. Serve hot with plain boiled rice. Enjoy!

CREAMY GARLIC PRAWNS

CREAMY GARLIC PRAWNS

 

These simple prawns are a great, easy starter for a dinner party. They also make a really simple and delicious dinner for the family served with boiled rice and some greens.
 
Serves 4 to 6
 

Ingredients:

• 24 large green prawns
• 2 cloves garlic, finely chopped
• 1 tablespoon butter or olive oil
• 1 ½ cup thickened cream
• Handful of basil, finely chopped
• Pepper and salt

Method Of Cooking:

1. Peel prawns and de-vein, leaving the tails in tact.
2. Heat the butter or oil over medium to low heat, toss in the prawns and garlic and cook for a couple of minutes until prawns are ¾ cooked (they will have coloured but not be cooked through)
3. Add cream, turn up the heat and cook for five minutes or until the sauce is thick and heated through.
4. Take off the heat, add the basil and season with salt and pepper

*This recipe was adopted from lifestylefood.com