Congee with Dried Anchovies, photo by PH Morton
Congee With Dried Anchovies
When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started by breakfast with congee or lugaw topped with crispily fried dried anchovies or dilis.
It was strange at first as I have never had dili in my lugaw before but I quickly developed a taste for it. It sets the day right.
Now back in London, I am missing this little treat. Thank goodness it is pretty easy to make at home.
Here is the recipe –
- 3 tsp sesame oil
- 1 small onion, chopped finely
- 1/2 cup long-grain rice (uncooked)
- 4 cups vegetable stock or 3 vegetable cubes dissolved in 4 cups of hot water
- 1/2 ” piece of ginger (grated finely)
- 2 tbsp chili oil
- 2 tbsp dried anchovies, fried until golden and crispy
- 1 egg (boiled)
- 6 cloves garlic, chopped finely and then fried until golden brown
- 1 stalk spring onion, chopped
- Fish sauce
- Calamansi or lemon, juiced
- Heat the sesame oil in a large saucepan over high heat.
- Add the chopped onion and fry until translucent.
- Stir in the rice and cook for a couple of minutes until well covered with the oil.
- Pour in vegetable stock, add the ginger and bring to a boil.
- When it starts to boil, reduce the heat and leave to simmer but ensure to give it a stir once in a while.
- When the rice had softened and absorbed most of the liquid and has a porridge-like thickness, then it is cooked but if a more runny consistency is wished, add more hot water.
- Fry the anchovies in wok or frying pan with a little oil. Stir for 5 minutes until golden brown and crispy all over.
- Ladle a good portion for one in a bowl. Add a bit of fish sauce to the congee. Sprinkle with the fried garlic and chopped spring onion then add the chopped boiled egg and dried anchovies.
- Finally drizzle with the juice of calamansi or lemon according to taste.
Sinigang na Hipon, Photo by JMorton
Sinigang Na hIpon, photo by PH Morton
Sinigang Na Hipon – Filipino Recipe
- 2 lbs large shrimps (or prawns) with heads and shells intact
- 2 tomatoes, quartered
- 1 large onion, quartered
- 1 medium radish (daikon), sliced
- 100g string beans, topped and tailed and then cut into 2 inches pieces
- 12 pieces okra, trimmed then halves
- 1 large aubergine (eggplant) sliced
- 4 pieces long green chilli peppers
- 1 bundle of water spinach (kangkong), cut into 3 inches length
- 1 pack sinigang mix (available in any Oriental supermarket)
- 7 cups water
- 2 tablespoons fish sauce (patis)
- Using a large casserole pan, bring the water to a boil.
- Add the onions and tomatoes to the pan and boil for 5 minutes.
- Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
- Stir in the sinigang mix thoroughly.
- Quickly add the shrimps and continue cooking for 5 minutes.
- Season with fish sauce.
- Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
- Allow this to stand for a couple of minutes.
Serve hot with freshly boiled rice and lots of ice-cold water.
Sarap! Sarap! Sarap!
Fried Galunggong, photo by JMorton
It was such a treat to eat these crispily fried galunggong once again. Alma, my sister-in-law did such a good job cooking them. But then again she is a very good cook.
These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂
Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish. It can be cooked as paksiw as well.
- vegetable cooking oil for frying
- Clean and gut the Galungoong
- Rub salt to the fish.
- Heat the oil using a wok or a large frying pan.
- Fry the galunggong until crispy and golden all over.
Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice. Somehow this combination really works.
I am feeling hungry just thinking about this. 🙂
Chilli Garlic Crab Recipe, photo by Arnold Gamboa
Chilli Garlic Crab Recipe
- 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 3 tablespoons rice-wine vinegar
- 3 tablespoons tomato paste or ketchup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 cup chopped shallots
- 4 cloves garlic, sliced finely
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 4 medium crabs, cleaned and split
- 1 egg, beaten
- spring onions and red chilli for garnish
All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!
- Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly. Cut the legs into two pieces. Then set aside.
- Now make up the sauce; heat the wok over high heat. Add the oil.
- Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
- Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
- Mix the cornstarch in a 2 tablespoons of water. Add this runny cornstarch mix to the sauce to thicken it.
- Check the seasoning to taste. Add a tad more salt if required.
- Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
- Arrange in a large serving platter. Pour in the sauce and decorate with chopping spring onions and red chillies.
Serve hot with slices of toast or steamed rice.
Tuna Belly Ceviche, photo by Arnold Gamboa
Tuna Belly Ceviche Recipe
This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required. It is a good starter served with fresh green salad.
1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
Thinly sliced cucumber to decorate
Method of preparation:
Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.
Put the tuna in a large platter and douche with a cup of vinegar. Stir to ensure that every piece is drenched in vinegar. Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.
Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂 The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).
Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:) The addition of ginger also helps to remove the fishy smell. Add the garlic and spring onions for piquancy. Lemon or calamansi goes well with fish.
Finally season with salt, sugar and freshly ground black pepper.
Give it a good mix.
Cover once again and return it in the fridge to chill for at least half an hour.
Serve it cold decorated with slices of thin cucumber.
Tuna in Creamy Mustard Sauce, photo by Arnold Gamboa
Tuna in Creamy Mustard Sauce Recipe
This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, minced finely
- 2 tablespoons fresh lime juice
- 4 tablespoons extra-virgin olive oil
- 1 cup of green beans, trimmed and cut into 2 inches length
- 1/2 cup carrots, peeled and quartered and then cut into slices
- 1 tablespoon black pepper, ground (use mortar and pestle to grind)
- Salt to taste
- 2 pounds tuna belly, cut into bite-size pieces
- Parsley to decorate
1. Combine the mustard, soy sauce, ginger and lime juice. Set aside.
2.. Slowly stir in the olive oil. Mix well. Set aside.
3. Steam the green beans (string beans) and carrots until tender. Set aside.
4. Using a casserole pan or even a wok, heat up the mustard mix and simmer for 3 minutes.
5. Carefully set the tuna belly pieces in the casserole pan or wok and let the tuna soak in the mustard sauce. Cook for a minute or until all sides have turned opaque white.
6. Gently stir in the steamed green beans and carrots.
Serve the tuna belly pieces and pour the delicious creamy mustard sauce all over them.
Decorate with a small twig of parsley!
Enjoy with salad or a small bowl of freshly boiled rice.