Category: Postulant Cook Does …

Ginataang Alimasag Recipe (Crab in Coconut Milk)

ginataang Alimasag, photo by Robert De Los Santos

This is a delicious take on the squash and green beans cooked in coconut milk.  It is tasty because of the crabs.

The crabs used in this recipe are alimasag.  Alimasag are smaller crabs compared to the huge alimango.

Crabs by Robert de los Santos

Ingredients:

  • 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
  • ½ medium squash (Kalabasa), peeled and cubed
  • 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
  • 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
  • 3-4 long chillies
  • 1½ tbsp fish sauce (patis)
  • 1 tsp freshly ground black pepper
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil

 

 Method of Preparation:

  • Heat a wok or a large casserole pan.

  • Pour in the oil and heat.

  • Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.

  • Stir in the squash and crabs and cook for a couple of minutes.

  • Add in the the beans.

  • Pour in the coconut milk, bring to a boil.

  • Turn down the heat and leave to simmer.

  • Drop in the chillies.  A little kick of  chilli heat is always perfect with the rather rich coconut milk. :()

  • Add fish sauce and season with the ground black pepper.

  • Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.

  • Check the seasoning.  Add more patis or salt and black pepper according to taste.

  • Transfer into a large bowl and serve with freshly boiled rice.

Now that is what you call heavenly food.

Fried Spring Rolls a la Filipino (Pritong Lumpia)

Pritong Lumpia, photo by Ruben Ortega

Fried Spring Rolls a la Filipino (Pritong Lumpia)

I do love spring roll, especially the Filipino version.

Filipino spring rolls are more ‘meaty’ in the sense that it can be made with minced pork or beef.  They can also be made with prawns and shrimps.  Of course, it can be vegetarian, but the Filipino version doesn’t stop with bean sprouts.  A variety of  chopped vegetables, which are then flavours with spices can be had.

And to complement these delicious little parcel, there are different sauces that will enhance these wrapped goodies further.

I am currently researching the best ingredients for an ultra delicious spring rolls or lumpia.

Watch this space.

Ginisang Mungo with Shrimps

Mung Beans Stew with peeled prawns, photo by Ruben Ortega

Ginisang Mungo with Shrimps

This recipe is very suitable for those meatless days like the coming Holy Week. And not only that it is also rather healthy too with the addition of super-food malunggay and peeled shrimps.

In the Philippines, you can also buy dried shrimps called hibe, which I am rather partial too, I don’t know why but I love them. 🙂

Hibe can be used in this recipe by boiling them with the mung beans at the same time.

Pangat Na Sapsap (Recipe 2)

Pangat na Sapsap, photo by Ruben Ortega

Sapsap is widely available in the Philippines.  It is as popular fish in the Philippines.
They are not much bigger than the palm of your hand but they are surprisingly fleshy.
Pangat is the most popular way to cook sapsap which is delicious served with freshly boiled rice or fried rice, Filipino style.

Pangat Na Sapsap (Recipe 2)

Ingredients:
2½ lbs fresh sapsap, gutted and cleaned
2 lemons, juiced or 10 large calamansi, juiced
Salt, according to taste but perhaps with a teaspoonful
3 tbsp cooking oil
Method of Preparation
1. Prepare the fish and then drain off excess water.
2. Arrange the fish on a cooking pot or casserole pan.
3. Sprinkle the salt and then pour in the juice all over the fish.
4. Cover the pan and cook for 7-10 minutes until the fish have tuned whitely opaque.
5,  Serve immediately with freshly boiled rice and some tomato and shallot salad.
Enjoy
PS For the tomato-based pangat recipe please click here.

Tortang Dilis (Anchovies Omelette) Recipe

Tortang Dilis, photo by Ruben Ortega

Tortang Dilis (Anchovies Omelette) Recipe

For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!

Anchovies Omelette is perfect for breakfast, lunch and even dinner.  With the right sauce it can be a complete meal with just a small (;) ) serving of rice.

Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.

Dulong or silverfish can be a suitable substitute for dilis or anchovies.  Either one will be perfect for this egg batter recipe.

Ingredients

  • 1/4 kilo dulong or dilis (anchovies)
  • 6 eggs
  • 3 heaped tablespoon plain flour
  • 2 stalks spring onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped  fresh flat parsley
  • 1/4 tsp chilli powder (optional) for a spicier taste
  • salt and pepper to taste
  • oil for pan frying

Method of Preparation:

Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.

Beat using an egg beater or a fork until everything is mix in together.

Tip in the plain flour.  Add more flour if the consistency is too runny.  It should be more like an American pancake gloop. 🙂

Add the fresh dulong or dilis.   Ensure the dilis are covered batter.

Heat a frying pan and pour-in enough cooking oil.

Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.

Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.

Remove and drain over paper towels.

Continue cooking the rest of the anchovies batter.

Serve hot with spiced vinegar dip or just plain tomato ketchup.

Ang sarap!

If you like this recipe, please comment below.

New Potatoes with Lardons in Mustard Sauce

Baby Potatoes with Mustard Sauce, Photo by Arnold Gamboa

New Potatoes with Lardons in Mustard Sauce

Ingredients:

  • 1kg new (baby) potatoes, clean, no need to peel
  • 200 g bacon lardons
  • 1/4 cup chicken broth or 1 chicken bouillon dissolved in 1/4 cup of boiling or hot water
  • 1 half cup double cream
  • 1 tbsp Dijon mustard
  • salt & freshly ground black pepper
  • 1/2 tbsp cooking oil

Method of preparation:

  1. Bring a large pot of salty water to a boil.  Add the baby potatoes and simmer until just tender.  (The potatoes can also be steamed.) Drain and put in a large serving tray or plate.
  2. In a large frying pan, heat the oil and then saute the bacon lardons, until golden and crispy.  Remove the cooked lardons and transfer into a bowl, set aside.
  3. Stir in the chicken bouillon into the frying pan.  Scrape the brown bits from the pan to mix in with the chicken broth for added flavour.  Leave to simmer for three minutes.
  4. Pour in the double cream and then add the Dijon mustard.  Give it a good stir.
  5. Season with salt and black pepper.
  6. Spread the lardons all over the baby potatoes.
  7. Finally drizzle generously with the mustard sauce.
  8. Enjoy with grilled or roasted meat.

Pork Dumplings Recipe

Dumpling, photo by PH Morton

Pork Dumplings Recipe

This is so delicious.  So scrumptious even with the simplest dip.  In fact the simpler the dip, the better as the herbs used in the dumplings enhance the flavour.

The recipe is to follow shortly

Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

 

  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:

 

  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

 

Patupat – Ilocano Glutinous Rice Dessert

Patupat, photo by Arnold Gamboa

Patupat – Ilocano Glutinous Rice Dessert

Patupat is a specialty of the Ilocanos.  It is a sweet glutinous rice cake.

Depending on which part of the Ilocos region, patupat can be wrapped in banana leaves or with intricately woven palm or banana leaves.

The photo below shows the specialty of Pangasinan, patupat encased in woven basket of palm leaves.

 

%d bloggers like this: