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| Topic: Filipino Foods | |
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terrific, Czery i saved the pages. thanks a lot, dear. . youre welcome jai :) will post some soon |
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Ginataang Langka (unripe jackfruit cooked in coconut milk)  Serves: 6 Ingredients 1 lb unripe jackfruit; peeled and chopped 1 large onion, diced 1 piece shrimp cube 5 cloves crushed garlic ¾ cup tomatoes, diced 3 to 5 pieces red chilies 3 cups coconut milk ¾ cup water ½ cup fried dried fish (daing), bones removed Instructions 1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil. 2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture. 3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming. 4. Add the fried dried fish and cook for 5 minutes. 5. Pour-in water and allow re- boiling. 6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes. 7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up. 8. Transfer to a serving plate then serve. 9. Share and enjoy! |
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Ginataang puso ng saging (banana blossom cooked in coconut milk)
. Filipino Style Recipe: ginataang puso ng saging or banana blossom in coconut milk is another easy yet healthy dish. Normally the banana bud/blossom sliced then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper. Estimated time of preparation: 20 minutes Estimated time of cooking: 15-20 minutes Good for 4-5 persons Ingredients: 1 piece banana bud/ blossom (puso ng saging) 100 grams pork meat, sliced into serving pieces 1 1/2 cups coconut milk 1 thumb-sized ginger, sliced thinly 3 cloves garlic, minced 1 onion, chopped 1 tablespoon vinegar 2 pieces green chili(siling haba), chopped(optional) 2 tablespoons vegetable oil salt and pepper to taste Procedures: Part 1 1. Discard the outer reddish cover of the banana bud until you reached yellowish white part. 2. Slice thinly the bud lengthwise then chopped thinly across the grain. 3. In a bowl,combine salted water and banana bud. Soak for 15 minutes. 4. Drain and squeeze out all the juices. Set aside. Part 2 1. In a pan, heat oil and saute ginger, garlic and onion. 2. Add pork and simmer until color turns to golden brown. 3. Add banana bud and cook for 2 minutes. 4. Pour vinegar, cover and simmer for 3 minutes. Do not stir. 5. Pour coconut milk, green chili and simmer until the liquid reduced. Stir occasionally. 6. Season with salt and pepper according to taste. 7. Simmer until sauce is thickens and oily. 8. Transfer to serving bowl then serve with steamed rice. Notes: 1. You may also used shrimp or salted dried fish. |
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Since some folks did not want to cook the delicious Filipino dishes I recommend to the people who live in the Houston texas area to try the buffet at the filapino restaurant at US 59 at Bissonnet just next to the hamburger joint next door. With so many choices to consider its easy to find dishes you enjoy and gain some appreciation of the diversity in their cuisine... YUMMY
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Ginataang puso ng saging (banana blossom cooked in coconut milk) . Filipino Style Recipe: ginataang puso ng saging or banana blossom in coconut milk is another easy yet healthy dish. Normally the banana bud/blossom sliced then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper. Estimated time of preparation: 20 minutes Estimated time of cooking: 15-20 minutes Good for 4-5 persons Ingredients: 1 piece banana bud/ blossom (puso ng saging) 100 grams pork meat, sliced into serving pieces 1 1/2 cups coconut milk 1 thumb-sized ginger, sliced thinly 3 cloves garlic, minced 1 onion, chopped 1 tablespoon vinegar 2 pieces green chili(siling haba), chopped(optional) 2 tablespoons vegetable oil salt and pepper to taste Procedures: Part 1 1. Discard the outer reddish cover of the banana bud until you reached yellowish white part. 2. Slice thinly the bud lengthwise then chopped thinly across the grain. 3. In a bowl,combine salted water and banana bud. Soak for 15 minutes. 4. Drain and squeeze out all the juices. Set aside. Part 2 1. In a pan, heat oil and saute ginger, garlic and onion. 2. Add pork and simmer until color turns to golden brown. 3. Add banana bud and cook for 2 minutes. 4. Pour vinegar, cover and simmer for 3 minutes. Do not stir. 5. Pour coconut milk, green chili and simmer until the liquid reduced. Stir occasionally. 6. Season with salt and pepper according to taste. 7. Simmer until sauce is thickens and oily. 8. Transfer to serving bowl then serve with steamed rice. Notes: 1. You may also used shrimp or salted dried fish. . |
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PAKSIW NA ISDA
Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork ( Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood. Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas. Ingredients 2 pieces fish (about half a pound each), cleaned and scales removed 1 knob ginger, sliced and pounded 6 cloves garlic, skin removed ½ cup vinegar 1 cup water 1 medium onion, sliced 1 small bitter gourd, chopped (optional) 3 pieces finger chili 2 teaspoon salt 1 teaspoon whole peppercorn Instructions 1. Heat a pan and cooking pot then pour-in vinegar and water. 2. Add salt and whole peppercorn then stir. Bring to a boil. 3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 4. Turn off the heat and transfer to a serving plate. 5. Serve hot with steamed rice. Share and enjoy! 6. Note: You may substitute salt with ¾ to 1 tablespoon fish sauce. |
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Yum
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Since some folks did not want to cook the delicious Filipino dishes I recommend to the people who live in the Houston texas area to try the buffet at the filapino restaurant at US 59 at Bissonnet just next to the hamburger joint next door. With so many choices to consider its easy to find dishes you enjoy and gain some appreciation of the diversity in their cuisine... YUMMY |
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Ginataang Bilo bilo Recipe is
usually served as a afternoon snack and best eaten freshly cooked while the Bilo bilo is at its best, pillow soft. This Pinoy sweet snack consist of Gata (coconut milk), Saging na Saba (Cardava banana), Kamote (sweet potato), Sago (Tapioca Pearls), Bilo- bilo (Sticky glutinous rice balls), and Langka (jackfruit). Ginataang Bilo-bilo Ingredients 4-15 oz. cans coconut milk 1/2 cup sugar 4 ripe cardava bananas (saba), peeled and cut into cubes 2 cups sweet potato (kamote) or yam, peeled and cut into cubes 2 cups purple yam (ube), peeled and cut into cubes 2 cups jackfruit (langka), cut into strips (reserve the syrup) 1/2 cup tapioca pearls (sago), soaked in water for 30 minutes Ginataang Bilo Bilo Cooking Instructions: In a large pot, combine coconut milk, water, reserved syrup from the jackfruit and 1/2 cup sugar. Bring to a boil and then lower heat to a simmer. Add the sweet potatoes and purple yam. Cook till tender. Add the cardava bananas (saba) and tapioca pearls. Cook till the bananas are tender and the tapioca pearls are translucent. Add the jackfruit and rice balls last. Cook till the jackfruit is soft. Serve Hot Note: To keep the purple yams from getting overcooked and turning the coconut milk purple, you can cook them in the sugar water right after you cook the dough balls. |
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Ah Cezry! Little lady, we have missed you! How's school? Driving all the guys crazy? Hey I tried some pinto bean ice cream! It was tremendous!
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Ah Cezry! Little lady, we have missed you! How's school? Driving all the guys crazy? Hey I tried some pinto bean ice cream! It was tremendous! . hey rob mr.greengiants (giggles) have u forgetten already im out of school years ago...im my grandma's caregiver now & all around house help ;) its what makes me busy and yeah playing online games 
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Ah Cezry! Little lady, we have missed you! How's school? Driving all the guys crazy? Hey I tried some pinto bean ice cream! It was tremendous! . hey rob mr.greengiants (giggles) have u forgotten already im out of school years ago...im my grandma's caregiver now & all around house help ;) its what makes me busy and yeah playing online games
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Lol, now I remember, how's it going? It's a little tough at first, no? Taking care of my dad was tough, now we've got it worked out. I hope your still having some fun!
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Lol, now I remember, how's it going? It's a little tough at first, no? Taking care of my dad was tough, now we've got it worked out. I hope your still having some fun! . just fine  ive been taking care my grandpa before he passed away he cant walk just laying down always while for grandma she can still walk but cant stand and walk for too long she has an arthritis...well she's really grummpy at times,  im used to it though...she raised me my whole life so yeah its normal :D i can still do what i want but with limited time
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You have a great attitude. They don't mean to be angry at you. It's just the illness.
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You have a great attitude. They don't mean to be angry at you. It's just the illness. . thanks rob well its really grandma's attitude since i can remember..grummpy at times,nagger..giggles... but she's a jolly one too best storyteller and comediene 
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Edited by
czery
on
Mon 03/28/16 04:11 PM
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Pinasugbo is made from
thinly sliced bananas which are deep fried then dunked into dark caramel and sprinkled with sesame seeds. These are more chewy than crunchy. They are very sticky and not advisable to people with dentures. |
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Ginanggang. Ginanggang is a
snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. This particular snack is very popular in Mindanao where it originated. Ingredients Saba banana, peeled and skewered Margarine Sugar Bamboo skewers Instructions 1. Fire up the grill. 2. When the grill is nice and hot, place skewered bananas on the grill. 3. Cook until the outer surface is lightly charred then take the bananas off the grill. 4. Brush each bananas with margarine and sprinkle with sugar or roll each banana on a plate full of sugar. 5. Enjoy! |
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Edited by
czery
on
Wed 04/13/16 05:32 PM
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cant post the pic here... its in my profile though :)
. . Adobong talong (eggplant) Ingredients: 9pcs. of eggplants chopped (I used 9pcs average size eggplants) 1 onion chopped 3 cloves of garlic chopped 1 tbs cooking oil 2 cups rice stock 1/2 cup soy sauce salt & pepper to taste . Procedure: 1.heat cooking oil at the pan then saute garlic & onion 2.add the eggplants & soy sauce mix it for 3 mins. 3.add rice stock and salt & pepper to taste the way you like it then bring it to boil until the eggplant is tender 4.simmer for 3mins. then serve 5.enjoy eating :) |
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