Red Moon - Blood Moon a Prophetic Sign? Or just another Scientific Phenomenon?

Red Moon - Blood Moon a Prophetic Sign? Or just another Scientific Phenomenon?

It only occurs thrice every 500 years and that makes it a rare event. Scientifically Red Moon - Blood Moon Occurs when the Sun - Earth - Moon are in parallel. Based on Science a Red Moon - Blood Moon is a type of a Lunar Eclipse, the color came from Sun Ray's that passed thru Earth or Rays were not blocked.

On the other hand, some cultures says its a bad omen, some says it's a good omen. There are also claims that there are Biblical Scripture's which seem to mention the Red Moon.

These are just two of the many Bible verses that happen to mention the Red Moon.

Joel 2:20-21: “I will show wonders in the heavens and on the earth, blood and fire and billows of smoke.The sun will be turned to darkness and the moon to blood before the coming of the great and dreadful day of the Lord.”

Luke 21:25-28: “There will be signs in the sun, moon and stars. On the earth, nations will be in anguish and perplexity at the roaring and tossing of the sea. People will faint from terror, apprehensive of what is coming on the world, for the heavenly bodies will be shaken. At that time they will see the Son of Man coming in a cloud with power and great glory. When these things begin to take place, stand up and lift up your heads, because your redemption is drawing near.”

Is this a warning for all of us? We don't really know for sure.

Source: Wikipedia

Miss World 2013 Megan Young Hollywood or Bollywood?

“Expect bigger things to happen for Megan next year.” This is what Cory Quirino, Miss World-Philippines national director, replied when asked about what’s next for Miss World 2013 Megan Young, once she relinquishes her crown by the end of the year.

 

Cory was interviewed by a few members of the entertainment press, including PEP (Philippine Entertainment Portal), at a lunch event with the Miss World-Philippines 2014 candidates last Wednesday, October 1, at Toki Japanese Restaurant in Bonifacio Global City, Taguig.

 

The next Miss World pageant, which is the 64th edition, is set to take place this December in London, where Megan will crown her successor.

 

For the most part of the year, Megan has been busy fulfilling her duties as Miss World since she won title in the pageant held in Bali, Indonesia in September, 2013.

 

She is the first Filipina to be crowned Filipina Miss World.

 

Cory did not hide how pleased she is with Megan’s accomplishments while in her reign.

 

“Extremely beyond our expectations because we didn’t expect Megan to address the youth of Harvard University a few months ago. She addressed the youth of Harvard University, I think this was three months ago,” she related.

 

Last May, Megan visited Harvard University in Massachusetts in the US and met with the Filipino community for a fundraising event.

 

Most likely, Megan will continue with her showbiz career when her reign is over.

 

However, it seems like she is widening her horizons this time. If things go well, Megan might try her luck in Hollywood in the US or Bollywood in India.

 

Cory revealed: “I know that she has a standing offer with Bollywood [India’s film industry]. She has a standing offer because the people of India approached me.

 

“The second she won [Miss World] they came to me, the license holder of Miss World-India, the big boss, sent their emissary to me. His assistant made an offer for Bollywood and I said, ‘She’s under contract with Miss World [Organization], so you have to negotiate with Miss World.’”

 

But as a requirement, the Philippine pride has yet to wait for her reign to be over before she can start working on her showbiz career, whether locally or internationally.

 

“I don’t think she would be allowed to do any movies now during her reign but maybe after,” confirmed Cory.

 

“Next year, she has the freedom to accept offers,” she declared. 

 

Cory also divulged that Megan has passed the first step for a chance to enter Hollywood.

 

“And I was informed—if not officially—by the Miss World Organization that she passed her Hollywood screen tests. She passed it a few months ago, I think it’s four or five months ago.”

 

When enquired why Megan is mum about this feat, the beauty guru volunteered, “She is not allowed to make any announcements officially until Miss World makes the official announcement.” — Bernie Franco, PEP

 

Sources: GMA News, PEP, Pinoy Portal

Pork (Ribs) Caldereta

Pork Caldereta is one of the most common meat used in a Caldereta dish, but you can really make it special when you use Pork Ribs or Pork Shanks, ribs is a bit more expensive but I prefer ribs because you can cook it as slow as you can so the ribs will be falling off the bone, and all those marrow will provide extra flavor on the sauce. YUM!~

Ingredients

• 1 kg of Pork Ribs or any part of pork you prefer
• 2 Cups of Tomato Sauce
• Pork Liver 1 Cup (minced) or Liver spread 2-3 Tbsp
• 3-5 Cloves of Garlic (minced)
• 1 Medium Onion (chopped)
• 2-3 Dried Bay Leaves (optional)
• 2 Medium Carrots (cubed)
• 2 Medium Potatoes (cubed)
• 1 Medium Green Bell Pepper (sliced)
• 1 Medium Red Bell Pepper (sliced)
• 1/2 Cup of Green Pea
• Salt and Pepper
• 1/2 Tbsp of Sugar

Procedure

• Fry the carrots and potatoes, it will give extra flavor believe me on this. Set aside
• On the same pan/pot, reduce oil and Saute Garlic and Onions
• Add Pork Ribs, let it brown
• Add the Liver cook for another 5mins keep stirring, if you will use liver spread add and stir then go to the next step
• Add the Tomato Sauce, Bay Leaf, Sugar and 2 Cups of Hot Water
• Let it boil for around 30 - 45mins til the meat is tender, check water levels if it dries out add a bit of water.
• Add the carrots, potatoes & peas, Cook for another 5mins
• salt and pepper to taste
• Add the green and red bell peppers, let it simmer for another 5mins
• We are done here

*NOTE: Best eaten w/ fish sauce and chillies or soy sauce and chillies

#spareribscaldereta #calderetangspareribs

Caldereta

Caldereta was adapted from the Spaniards when they occupied the Philippines for 300 years. Originally it was a goat stew cooked with tomatoes, potatoes, spices, liver, peas, olives, bell peppers and hot peppers. Now it is one of the popular dishes in the Philippines especially in the northern part which is Luzon. You can

cook Caldereta using various types of meat ranging from pork, beef, chicken, goat or sometimes game meats. Usually in small eateries, festivities, parties, celebrations or special occasions you will see Caldereta being served.

On my next posts you will see variants of Caldereta dishes like pork, beef and chicken. We'll stick with the common but I do want to inform you that most native people here in the Luzon surely will like a Duck or  Goat Caldereta.

#caldereta #calderetangbaka #calderetangbaboy #calderetangmanok #pilipinoexpress

Mechado

Traditionally Mechado is cooked using cheap parts of meat, just put them all in 1 pot and boil the hell out of them. But now its a different ballgame, we sometimes use high end cuts of meat, we also use beef, poultry or game. Mechado was a Spanish influence in the Philippine Culinary.

Ingredients

• 1 Kg of Pork (Preferably Pork Shoulder w/ Fat)
• 2 cups of Tomato Sauce
• 1/4 Cup of Vinegar
• 1/2 Cup of Tomato Paste
• 1 Onion, minced
• 2 Green Bell Peppers, Chopped
• 4-5 Cloves of Garlic, minced
• 3 Bay Leaves
• 2 Large Potatoes, Cut in cubes
• 2 Carrots, Cut in cubes
• Pork Stock
• 1/4 Cup of Soy Sauce
• Salt and Pepper to taste
• Long Green Chillies, chopped (Optional)

Procedure

• In a large pan, saute garlic and onion
• Add the pork let it brown
• Add the Vinegar, bay leaf, salt and black pepper, let it simmer for about 5-10mins (low fire), do not stir
• Add Soy Sauce, Tomato Sauce & Tomato paste, let it boil
• Add 1 cup of Pork Stock, let it boil (Add pork stock accordingly, just balance the sauce not too saggy not too thick)
• Add the Potatoes and Carrots, Let it simmer til potatoes and carrots softens
• Secret ingredient.... 1 tbsp of Sugar. Believe me, when you are cooking using tomato sauce sugar really helps bring out the flavor.
• Add Green Bell Peppers and Long green Chillies, let it simmer for another 3-5mins. Ready to serve! :)

Best eaten with a mix of fish sauce w/ chillis on the side.

Kare-Kare

Kare-Kare is considered a Stew, normally an oxtail would be perfect but these days some uses lean meat, pork belly, tripe (i love this), chicken and sometimes seafood. But if you know me I would stick to the original just like paying homage to the dish.

Ingredients:

• 1kg of Oxtail, Chopped into 2" length
• 1/2 Cup of Peanut butter (unsweetened)
• 1 stack of Long Beans, cut into 2" length (Sitaw)
• 3-4 cloves of Garlic, minced
• 1 medium onion, chopped
• 6 tbsp of Achuete/Atsuete
• 1 Large Eggplant, Cut in half and cut into 2" length
• 2 stack of Pechay or Bokchoy
• 2 tbsp of Shrimp paste
• 4-5 tbsp of Peanut, crushed finely (secret ingredient, makes a huge difference)

 Procedure

• Oxtail Procedure
• In a large pot or pressure cooker boil the oxtail until tender, pressure cooker will only take about 45mins to an hour a normal boiling may take 1hr 30mins to 2hrs depends on the meat.
• Once meat is tender remove the meat from the broth but set aside the broth please.
• Achuete/Atsuete Procedure
• In a pan put about 1/2 cup of vegetable oil and start stir frying the atchuete until the oil turns reddish, mostly takes about 5mins
• strain the achuete and set aside the oil
• Now time to get a "wok" if you don't have one you can use a regular deep pan.
• Add half of the achuete oil and saute garlic and onions, let them caramelize
• Add the shrimp paste, saute for another 2mins
• Add the meat, saute for another 2mins
• Gently add the stock, we start at 2cups, we will gradually add the remaining stock if the dish gets dried out
• Add the peanut butter, make sure you stir it properly so we avoid clumps
• Add the beans cook for 5mins
• Add eggplant cook for another 5mins
• Add the Bokchoy cook for another 2mins
• Lastly add the crushed peanuts and again please stir the dish properly
• Let it simmer for about 2mins
• Consistency check.... If the sauce is too thick we need to add a bit of our stock.

*NOTE: Best eaten with shrimp paste as a side, chillis optional.

#karekare #pilipinoexpress

Silog

Silog

 

Silog came from the word Si = Sinangag (fried rice) & Log - Itlog (egg)... It is a favorite breakfast combo... lol I can still remember my days in college whenever we are stoned we will go to this place who serves silog with a free soup God knows what they put on the soup, we will eat there to wash away the alcohol, and most of the people who eats there are either stoned or going to work very early, but 90% are stoned. lol There are several variants of this dish... Here are the common combinations that I already tried. Pick your poison, Stoners Special.

Tapsilog

Tapsilog

Longsilog

Tosilog 

Tusilog or Tuyosilog

Bangsilog

Hotsilog

Chicksilog

Porksilog

Hamsilog

Bacsilog or Baconsilog

Cornsilog

Sisilog

Tocilog

We cant stop here, I guess anything can be paired w/ fried rice and egg. lol

Ginataang Seafood (Seafood with Coconut Milk)

A Holy Week Special. We have a tradition here in the Philippines that we don't eat meat every Holy Week, I'm not pretty sure what will happen if we eat meat but there is nothing to lose if we follow the tradition.. :D So here we go this time we will cook Ginataang Seafood (Seafood with Coconut Milk).

Ingredients

• 1/4 kg Shrimp (do not take off the Head please)
• 1/4 kg Squid (Inked, Chopped)
• 1/4 kg Muscles
• You can add other types of seafood like Crabs, Clams, Scallops whatever is available
• 1 1/2 cup of Coconut Milk
• 2 - 3 pcs Long Green Chillies (chopped or whole)
• 3 - 5 Cloves of Garlic (minced)
• 1 Medium Onion (minced)
• 1 Small Ginger (Minced)
• Greens (you can use Chinese cabbage, Spinach, Chilli Leaves, Bitter Gourd Leaves as I've said whatever is available this dish is very diverse.)
• 1 tbsp of Butter
• 1 tbsp of Fish Sauce
• A pinch of Pepper to taste

Procedure

• Saute Garlic, Onion and Ginger in cooking oil and add the butter as well.
• Add the Muscles and Clams (if you will be using clams), let it open a little bit (this procedure is a bit tricky because seafoods has different cooking time be careful not to overcook them)
• Add Crabs if you use crabs let them change their color a bit
• Add the Shrimp, let it change color
• Add the Squid, cook for about a minute
• Quickly add the coconut milk, let it boil
• Add the Greens
• Now add the fish sauce and pepper, do not forget to taste so if it needs a little adjustment on the saltiness you can add a little more. :)
• Let the sauce thicken, will probably take about 5mins of simmering.

Everyone have a safe week :)

#ginataangseafood #pilipinoexpress

Pacquiao vs. Bradley 2

Pacquiao vs. Bradley 2

One of the most anticipated boxing fights this 2014. This fight will seal the deal regarding the first controversial fight result. Saturday night on the Western Countries (USA, Canada, etc..) and Sunday morning on the Eastern Countries (SEA).


You can watch it on Pay Per View (PPV) on HBO. If you don't have HBO you can also surf the web and find some Free Live Streams. Good Luck and have a great weekend. :)

#livestream #payperview #pacquiaovsbradley2

Of Course I am on Pacman's Side, Go for it Manny, you always make us Proud. :)

Binagoongang Baboy (Pork Sautéed in Shrimp Paste)

Binagoongang Baboy or Pork Sautéed in Shrimp Paste is also one of the delicacies here in the Philippines, the salty and savory taste will definitely make a mark on your pallets. Very very very easy to cook. Try it out.

Ingredients

• 1 Kg Pork Belly/Liempo (you can use lean meat but i prefer a mix of fat and lean meat or you can also use any part of the pork that you want)
• 1 cup of Shrimp Paste
• 3 - 5  Cloves of Garlic (minced)
• Small Ginger (minced)
• 1/4 Cup of Vinegar
• 1 Medium Onion (minced)
• 2 Long Green Chilli/Finger Chilli
• 1 tsp of Brown Sugar
• Pinch of Black Pepper
• 1 Red Chilli (optional)

Procedure

• Saute Garlic, Onion & Ginger
• Add Pork Belly,  Saute for about 3 - 5 mins
• Add the Vinegar, Let it boil
• Add the Shrimp Paste, Cook for another 3 - 5 mins
• Add Sugar, Green, Black Pepper and Red Chilli
• Cook for another 5 - 10 mins until pork is tender.

*NOTE: Best eaten while hot with a steamy cup of rice, some also eat this with mangoes, okra, eggplant, bitter gourd, as I've said whatever your pallet enjoys go for it....   Enjoy :)

#binagoongangbaboy #pilipinoexpress

Bicol Express

Bicol Express is a Popular Filipino Dish, before its only Pork Belly and Green Chilli now we have a lot of variants of this dish. But today we will stick with the original. :)

A little trivia before we start. Did you know that Bicol Express is not originally from Bicol? It was popularize in Malate, Manila but cooked as a traditional Bicolano Style. It is named after the Train Trasport "Bicol Express" that travels from Manila to Bicol.

Ingredients

• 1 Kg. Liempo/Pork Belly
• 3 - 5 Cloves of Garlic (Minced)
• 1 Small Ginger (Minced)
• 1 Medium Onion Minced)
• 3 Cups of Coconut Milk
• 1/4 Kg of Long Green Chilli/Siling Mahaba (Chopped)
• Red Chilli (Chopped, optional if you want extra heat)
• 1/2 Cup of Shrimp Paste
• Salt and Pepper to taste

Procedure

• Saute Garlic, Onion and Ginger
• Add the Shrimp Paste, Cook for 3-5 Mins
• Add the Meat, cook for about 3-5mins
• Add the Chilli, cook for another 5mins
• Add the Coconut Milk, bring to a boil
• Taste the heat if you are satisfied if not then add the Red Chillis
• Add Salt and Pepper to taste (I don't really add salt because the Shrimp paste is already salty)
• Simmer for another 10mins and you are ready to go.

Well I want a little fish sauce with chili as a sauce on the side, just a drop for each bite. YUM!

#bicolexpress #wantsomeheat #pilipinoexpress

The Taste Season 1

Just finished watching the whole season 1 and I tell you I want more! :D A little trivia, did you know that The Taste Season 1 Winner "Khristianne Uy" is part Filipino? Yeah that's right! Really very proud of her. She always knocks the judges taste buds challenge after challenge

Besides the Prize which is $100,000 and a Brand New Ford C-Max Hybrid what is really important is that Chef K and the others really inspired viewers like me.

"It's surreal, these things do happen. And things do happen to people like me! Wow..."

Chef K's final words on The Taste Season 1.

For more news on Chef K, visit her website at http://www.khristianneuy.com/

#thetaste #khristianneuyrocks #chefkrocks #proudtobefilipino #pilipinoexpress

Tortang Talong (Eggplant Omelet) w/ Ground Pork

As promised here is the Procedure and Ingredients of the Eggplant Omelet w/ Ground Pork.

Ingredients

• 2 Talong/Eggplant (large)
• 2 Eggs (large)
• 6-8 tbsp of Cornstarch (i prefer cornstarch so it gives our torta a good crunch) 
• Ground Pork (optional)
• 1 Green Bell Pepper (optional - diced)
• 1 Red Bell Pepper (optional - diced)
• 1 Small Tomato (optional - diced)
• 1 Onion (optional - diced)
• 1 clove of Garlic (optional - minced)
• Salt and Pepper to taste

Procedure

• Eggplant Procedure
• There are two ways to cook the Eggplant (Grilled and Boiled, of course i prefer the grilled one because it gives out extra flavor)
• Grilled
• Grill the Eggplant until all of the skin turns black and you can see they start to peel off
• Let them cool
• Remove the burnt skins, set aside
• Boiled
• Boil the eggplant until cooked
• Let them cool
• Remove the Skin, set aside
• Gently Mash the Eggplant until it gets flatten and look out for its thickness (about 1/2 cm) do not over mash.
•     Ground Pork Procedure
  
  • saute Garlic and Onion
  • add tomato cook for 2mins
  • add the ground pork, cook for 3-5 mins
  • add the bell peppers
  • cook for another 2mins
  • salt and pepper to taste
  • Set aside
• Egg Procedure
• Beat the eggs in one container and put in salt and pepper
• In a large plate put the cornstarch
• Soak the eggplant on the egg mixture
•  Now drench the bottom part on the cornstarch while put the ground pork on the top part and just sprinkle it with a little corn starch
• Fry for about 4-6 mins or until it turns brown and crispy.

*NOTE: Best eaten with Ketchup. Enjoy! :D

Tortang Talong (Eggplant Omelet)

There are two types of Tortang Talong, a fancy one and a simple one. When I say fancy there are additional ingredients on the meal like ground pork, bell peppers (green & red), onion, tomatoes (which i will post next) some even add cheese but for me nothing beats the simple one Eggplant, Egg and a little love and we're ready to rock and roll. A very simple dish but makes a huge bang in your taste buds.

Ingredients

• 2 Talong/Eggplant (large)
• 2 Eggs (large)
• 6-8 tbsp of Cornstarch (i prefer cornstarch so it gives our torta a good crunch) 
• Salt and Pepper to taste

Procedure w/o Ground Pork

• Eggplant Procedure
• There are two ways to cook the Eggplant (Grilled and Boiled, of course i prefer the grilled one because it gives out extra flavor)
• Grilled
• Grill the Eggplant until all of the skin turns black and you can see they start to peel off
• Let them cool
• Remove the burnt skins, set aside
• Boiled
• Boil the eggplant until cooked
• Let them cool
• Remove the Skin, set aside
• Gently Mash the Eggplant until it gets flatten and look out for its thickness (about 1/2 cm) do not over mash.
• Egg Procedure
• Beat the eggs in one container and put in salt and pepper
• In a large plate put the cornstarch
• Soak the eggplant on the egg mixture
• After the eggplant is covered with the egg mixture drench it on the cornstarch
• Fry for about 4-6 mins or until it turns brown and crispy.

*NOTE: Best eaten with Ketchup. Enjoy! :D
 
#tortangtalong #eggplantomelet #pilipinoexpress

Taba ng Talangaka (Crab Fat)

Taba ng Talangaka or Crab Fat is one of the popular delicacy in the Philippines, can be used as an ingredient, condiment, side dish or on top of a steamy rice, what ever you prefer. You can buy these on your local markets but you have to be picky some crab fat that are available in the market has lesser quality than it use to have. You can sometimes hit a jackpot in roadside sellers no labels or what so ever but as I've said you need to be picky.

Applications

• You can simply put it on top of a steamy rice or you can also do a fried rice w/ crab fat.
• You can make it as a sauce for grilled fish. Just put 1 tbsp of Crab Fat, Calamansi, soy sauce/fish sauce and Chile (optional).
• You can make it as a side dish.

*WARNING: Crab fat is so rich you might need to take a little control when having it, its so deliciously addictive, please take extra caution. :D

#crabfat #tabangtalangaka #pilipinoexpress

Paksiw na Galunggong (Big-Bellied Round Scad)

Galunggong is a type of Scad that is very common in South East Asia. In our local markets here in the Philippines we refer to it as "G-G" short for Galunggong. It is very popular because you can cook it on various types of dishes but one of the most popular is the Paksiw dish. Ok lets begin.

 Ingredients

• 1/2 Kg Of Galunggong (cleaned)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped  
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the G-G, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnagalunggong #GGpaksiw #pilipinoexpress

Paksiw na Bangus (Milkfish)

Paksiw na Bangus is also a very common fish we use to cook paksiw.

Ingredients

• 1 Kg of Bangus/Milk Fish (Cleaned but not Scaled)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Bangus, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnabangus #milkfishpaksiw #pilipinoexpress

Paksiw na Tilapia

Tilapia is one of the most common fish that you can cook in a Paksiw Dish. This will not take too long very fast to cook, it'll just take around 15 mins cook time.

Ingredients

• 1 Kg of Tilapia (Cleaned, you can cut them in half or cook them as a whole but please don't remove the head that's where the flavor is.)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

•  Ok here is the tricky part, some just stew all the ingredients but I prefer sauteing the Garlic, Ginger and Onions, so that the fishy (malansa) taste of the Tilapia, Best cooked in a clay pot.
• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Tilapia, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

*NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis.

#paksiwnatilapia #tilapiapaksiw #pilipinoexpress

Paksiw

Paksiw is a process of cooking fish or meat using mainly vinegar and garlic plus some other herbs and spices like onion, ginger, chilli etc...

Either meat or fish can be use in a Paksiw dish, though most of the time we use fish like Bangus.

(Milkfish), Tilapia, Galunggong (Round Skad) because this variety of fish's can easily be found on our local wet markets but we can use any other type of fish that we prefer.

They said that our ancestors use the dish Paksiw as a form of preserving food, because back in the day we do not have refrigeration, we don't want our food to spoil so vinegar will act as a preservative and our dish will have a longer shelf life than other dishes.

Paksiw is best eaten with patis (fish sauce), bagoong (fermented fish/shrimp).

#paksiw #paksiwisheart #pilipinoexpress

Tuyo (Dried Fish)

Tuyo, a very common Filipino Breakfast. I don't think you would be considered a Filipino if you

haven't eaten/tasted this amazing food. Before our ancestors use to "sun drying + salting" as a way of preserving food so they can get ready for the long rainy season. Drying can be done in different varieties of Fish and Seafood but the most popular is the one that you can get from "Sari-Sari Store" (Mini Store or sometimes smaller), you can get a pack of Tuyo for only 5.00 PHP, a pack has 3-4 pcs depending on the size, when I was young the pack contains 5-6 pcs of Tuyo.

I can still remember when I first ate Tuyo, it was early morning getting ready for school and I smell something bad (its like a stinky odor) coming from our kitchen and honestly I lost my appetite but I have to eat otherwise I would starve. So there is this Tuyo and Eggs (sunny side up and scrambled) plus there is also a saute'd tomatoes, I can see my older brother devouring the dish so I was really curious of what it taste and there I go. I ate about a whole pack that day, and it was really good, I can tell you every time I eat the dish I remember that first morning that I had it, a real nostalgic moment for me. 

How I eat tuyo? All I can say that the only left part is the tiny tail. lol

Best eaten with Fried Rice, Egg (sunny side up or scrambled), Vinegar/Saute'd Tomatoes. I prefer all of them because they all compliment each other.

Vinegar Ingredients

• 1/2 cup of Vinegar (White Vinegar)
• 3 Cloves of Garlic (minced)
• 1 Small Onion (minced)
• 1 Red Chilli (optional) chopped small
• A pinch of salt and black pepper
• Just mix all the ingredients together and its ready

Saute'd Tomato

• 4 Medium Sized Tomato (diced in small parts)
• 3 Cloves of Garlic (minced)
• 1 Onion (minced)
• 1 Red Chilli (optional) chopped small
• 1 Small Egg
• A pinch of salt and black pepper
• Procedure
• In a hot pan, put Oil (Vegetable or Olive)
• Saute Garlic and Onions, until brown
• Add Tomatoes, saute for another 2-3 mins
• Add 1/4 cup of water, bring to a boil
• Simmer and keep on mixing until tomatoes dissolve on the mixture
• Add Red Chilli, cook for another 2-3 mins
• Add Egg, keep mixing until egg is cooked

#tuyo #driedfish #driedfood #tuyoisheart #pilipinoexpress

Sinigang na Baka (Beef)

All I can say about Sinigang na Baka (Beef) is that you need a lot of patience to wait for it to cook, but the wait is worth every second. There is a saying that "Patience is a Virtue", well that would really apply on this dish. lol

Ingredients

• 1 kg of Beef Shanks (w/ meat)
• 1 Large Radish (Labanos) - Chopped
• 2 Large Onions - Sliced
• 2 Large Tomatoes - Sliced
• 1 Stack of String Beans (Sitaw) - Cut (2" length)
• 5pcs of Large Okra - Cut in 3 parts
• 3 - 4 pcs of Taro Root (Gabi) - Cubed
• 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
• 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
• 500g of Tamarind (You can use ready made tamarind powder or Sinigang Mixes but nothing beats the original. :D)
• Salt and Pepper to taste
• 750ml of Water

Procedure

•  Tamarind Procedure
• Wash and clean the Tamarinds  
• Boil Tamarind in a Separately, cook until tamarind is soft
• Remove the Tamarind from boiled water (do not throw away the water)
• Get a bowl and mash the tamarinds add a cup of the boiled water
• Strain the mixture when all is mashed to remove the seeds and skin of the Tamarind
• Set aside the strained mixture of Tamarind
• In a large pot add the 750ml of water, bring to a boil
• Add the Beef Shanks, Cook for about 20 - 25 mins (Or until the meat is tender)
• Remove or skim the floating scum that is on top of the pot, this is a must for me
• Now add the Taro Root/Gabi, Cook for another 10mins
• Mash half of the Taro Root/Gabi this will thicken the broth and it will give extra flavor, another must for me.
• Add onions, tomatoes, long green chili/finger chili and radish, Cook for another 5mins
• Add salt, pepper and Tamarind Mixture, Cook for another 10mins
• Add the string beans, cook for another 10mins.
• Add Okra, cook for 5mins (low heat)  
• Finally add the water spinach, cook for another 10mins (low heat)
• Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :)  

*NOTE: You may add additional water if needed.

#sinigangnabaka #beefsinigang #pilipinoexpress 

Sinigang na Bangus (Milkfish)

Sinigang na Bangus, all I can say is that the belly of the Milkfish/Bangus will drive you crazy. lol I mean it, everytime we cook the dish we cut the Milkfish (about a foot long) in 4 portions so that everyone can have a little belly on their part. :D haha Surreal, but true. haha

In this dish you can use tamarind/sampaloc or kamias, but I prefer kamias the extra fruity flavor really compliments the fish. It also has the same ingredients as any other Sinigang dish, but the procedure is the same as the shrimp sinigang you put the fish last cause it cooks faster.

Ingredients

• A medium size bangus about a foot long (cleaned and cut in 4 parts)
• 1 Medium Radish (Labanos) - Chopped
• 1 Onion - Sliced
• 1 Tomato - Sliced
• 1 Stack of String Beans (Sitaw) - Cut (2" length)
• 5pcs of Okra - Cut in half  
• 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
• 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
• 500g of Kamias
•  Salt and Pepper to taste
• 500ml of Water

Procedure

•  Kamias Procedure
• Clean the kamias remove the edges
• Chop the kamias in a centimeter thickness
• Boil the kamias separately, cook until soft
• Mash the kamias, add a cup of the boiled water
• Strain the mixture, set aside
• In a large pot add the 500ml of water, bring to a boil
• Add onions, tomatoes, long green chili/finger chili and radish
• Add salt and pepper, Cook for another 10mins, medium heat
• Now add the kamias mixture, remember to taste the broth while adding the mixture so it would not be too sour
• Add the string beans, cook for another 5mins.
• Add Okra, cook for 5mins
• Add the Bangus/Milkfish, let it boil for about 2-3mins
• Finally add the water spinach, cook for another 10mins (low heat)
• Do not stir because the fish might broke into pieces
• Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :)
• Be careful in handling the fish it breaks apart easily

#sinigangnabangus #milkfishsinigang #pilipinoexpress

Sinigang na Hipon (Shrimp)

Sinigang na Hipon (Shrimp), same ingredients as any other Sinigang, the only difference is that you will put the shrimps last because they cook fast.

Ingredients

• 500gms of Shrimp (Use large shrimps or you can also use prawns but shrimps have more flavor, you can remove the skin but please retain the head, all the flavor is in there.)
• 1 Medium Radish (Labanos) - Chopped
• 1 Onion - Sliced
• 1 Tomato - Sliced
• 1 Stack of String Beans (Sitaw) - Cut (2" length)
• 5pcs of Okra - Cut in half  
• 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
• 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
• 500g of Tamarind (You can use ready made tamarind powder or Sinigang Mixes but nothing beats the original. :D)
• Salt and Pepper to taste
• 500ml of Water

Procedure

• Tamarind Procedure
• Wash and clean the Tamarinds
• Boil Tamarind in a Separately, cook until tamarind is soft
• Remove the Tamarind from boiled water (do not throw away the water)
• Get a bowl and mash the tamarinds add a cup of the boiled water
• Strain the mixture when all is mashed to remove the seeds and skin of the Tamarind
• Set aside the strained mixture of Tamarind
• In a large pot add the 500ml of water, bring to a boil
• Add onions, tomatoes, long green chili/finger chili and radish
• Add salt and pepper, Cook for another 10mins, medium heat
• Now this is the delicate part, add the strained mixture of tamarind, you need to taste it while adding the mixture, it can be too sour or less sour depending on your taste, I suggest add a little portion at a time. Bring to a boil.
• Add the string beans, cook for another 5mins.
• Add Okra, cook for 5mins
• Add the Shrimps, let them cook for 2mins (or until shrimps turn orange/pink)
• Finally add the water spinach, cook for another 10mins (low heat)
• Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :)  

#shrimpsinigang #sinigangnahipon #pilipinoexpress

Sinigang na Baboy (Pork)

Sinigang na Baboy (Pork) is the most common way of cooking Sinigang, because #1 reason is that Pork isn't that hard to find plus it is a lot cheaper compared with other produce, and most of the time it doesn't require pro long cooking like beef.

Ingredients

• 1 Kg of Liempo (Pork Belly) - You can use any other part of the pork, I just prefer pork belly because it is a lot softer than other parts, plus you have the combination of lean meat and a little bit of fat and it makes the dish a lot better.
• 1 Medium Radish (Labanos) - Chopped
• 1 Onion - Sliced
• 1 Tomato - Sliced
• 1 Stack of String Beans (Sitaw) - Cut (2" length)
• 5pcs of Okra - Cut in half
• 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
• 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
• 500g of Tamarind (You can use ready made tamarind powder or Sinigang Mixes but nothing beats the original. :D)
• Salt and Pepper to taste
• 750ml of Water

Procedure

• Tamarind Procedure
• Wash and clean the Tamarinds
• Boil Tamarind in a Separately, cook until tamarind is soft
• Remove the Tamarind from boiled water (do not throw away the water)
• Get a bowl and mash the tamarinds add a cup of the boiled water
• Strain the mixture when all is mashed to remove the seeds and skin of the Tamarind
• Set aside the strained mixture of Tamarind
• In a large pot add the 750ml of water, bring to a boil
• Add the pork belly, let it cook for 5 - 10mins in a medium heat
• Remove or skim the floating scum that is on top of the pot, this is a must for me
• Add onions, tomatoes, long green chili/finger chili and radish
• Add salt and pepper, Cook for another 10mins, medium heat
• Now this is the delicate part, add the strained mixture of tamarind, you need to taste it while adding the mixture, it can be too sour or less sour depending on your taste, I suggest add a little portion at a time. Bring to a boil.
• Add the string beans, cook for another 10mins.
• Add Okra, cook for 5mins (low heat)
• Finally add the water spinach, cook for another 10mins (low heat)
• Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :) 

#sinigangnababoy #porksinigang #pilipinoexpress

Sinigang

Sinigang na Baboy (Pork)

This week we will focus on different kinds of Sinigang Dishes. Sinigang is a type of Filipino Soup/Stew which has a distinct sour taste, it is cooked by using a souring agent like Sampalok/Tamarind, Bayabas/Guava, Kamias (Cucumber Tree native from South East Asia). Older people say that they cook Sinigang because before there is no refrigeration and they have to prepare a dish which doesn't spoil fast, and due to it's sour component Sinigang is a dish which doesn't require refrigeration and has a longer shelf life than other dishes.

Sinigang can be cooked with varieties of meat like pork, beef, fish  & seafood. It also involves with a lot of veggies like water spinach, radish, tomato, okra etc... 

Sinigang na Baka (Beef)

Sinigang na Hipon (Shrimp)

#sinigang #pilipinoexpress

Sinigang na Bangus (Milk Fish)

Black Pepper (Paminta)

Black Pepper (peppercorn) is a common spice in the culinary world, a dish is not just complete without this amazing a bit spicy-earthy flavor. It also has other varieties like White, Pink, Green, Orange and Red Pepper, I am not joking I am also surprised lol.

Peppercorns (dried black pepper) are, by monetary value, the most widely traded spice in the world, accounting for 20 percent of all spice imports in 2002.

#blackpepper #pilipinoexpress

Adobong Tahong (Muscles)

Adobong Tahong (Muscles) is another variety of the seafood adobo dish. Taste really good and if you love seafood this will be one epic dish for you.


Ingredients

• Tahong/Muscles 1/2 Kg or if you can buy Muscles that are already shelled
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 5 - 6 cloves of garlic (minced)
• 1 small ginger (minced, this is a must)
• 1 medium onion (chopped)
• 1 red chili
• 2 pcs bay leaf
• salt and pepper to taste

Procedure

• boil muscles in 2 cups of water with a pinch of salt
• wait for the muscles to open
• drain muscles, peel them off the shell
• saute garlic, onions and ginger (let them brown)
• add in the muscles, cook for a minute
• add soy sauce and vinegar, let it boil
• add bay leaf, chilli, salt an pepper
• let it simmer for about 5-10 mins until sauce thickens
• Ready to serve

 #musclesadobo #adobongtahong #pilipinoexpress

Adobong Hipon (Shrimp)

Adobong Hipon or Shrimp Adobo has different varieties, it can be cooked the traditional way without chiles, sugar but those additional ingredients gives extra flavor to the dish and the dish will even taste better with them, some also add coconut milk but this time we will stick with the traditional way with some extra options of chili and sugar which really compliments the dish.

Ingredients

• 1/2 Kgs Shrimp/Hipon (cleaned, shelled [optional], but retain the head that's where the flavor is)
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 5 - 6 cloves of garlic (minced)
• 1 medium onion (optional, but i like onion it gives extra flavor)
• salt and pepper to taste
• 1 tbsp of sugar (optional)
• 1 - 3 whole greed chili (optional)
• 2 bay leaf

Process

• saute garlic and onions, let them brown
• add shrimp cook for a minute
• add vinegar and soy sauce, let it boil
• add salt, pepper and sugar
• cook for another 2mins
• add bay leaf and chilis
• let the sauce thicken and your Shrimp Adobo, Adobong Hipon is ready to serve. 

#adobonghipon #shrimpadobo #pilipinoexpress

Garlic (Bawang)

Garlic (Bawang) is a staple in Filipino Cuisine, almost every dish we cook has garlic on it. Normally we use garlic for our dishes and it doesn't feel right if we don't use it, the flavor it brings to our food is extraordinary, we use it to stir fry, to marinate, on salads, on pastries you name it, Garlic is really serves an important role on our cooking. It also reduce the fishy/stinky tastes on some variety of meat/fish products. 

Some of us also eat it as it is (without the skin of course), helps lower our cholesterol, also considered as an anti oxidant. Did you know that Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. Some even say it fights bad spirits or even aswangs/blood suckers as we call it in the Philippines. :)

#garlic #garlicisheart #pilipinoexpress

Adobong Pusit (Squid)

Adobong Pusit/Squid is known for its black color because of the ink, 1st time I had this dish I do not want any part of it because it's all black, but after the 1st bite I ended up with a whole lot of dishes to wash. lol So lets start.

Ingredients

• 1/5 Kg of Pusit/Squid, Cleaned and Ink seperated
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 5 - 6 Cloves of Garlic
• 1 Small Onion 
• 1 1/2 tbsp of minced ginger (this is a must!)
• 2 pcs Bay/Laurel leaves
• A pinch of Salt and Black Pepper
• Red Hot Chili, chopped (optional but this really compliments the dish)
• A stalk of celery, chopped

Process

• Saute garlic, onion & ginger, let them brown
• Add Squid, let it cook for 2mins (don't overcook because squid will be chewy)
• Add vinegar and soy sauce cook for another 2mins
• Add ink and bay leaf, let it simmer for about 5-7 mins (low heat)
• Add salt and pepper to taste, finally add red chiles (optional)
• Don't forget the celery
• cook for another 2mins and its ready to be devoured... Enjoy :)

#adobongpusit #squidadobo #pilipinoexpress

Seafood Adobo

An awesome dish for hungry peeps out there, especially the ones who loves seafood... :) It may vary between Shrimp, Muscles or Squid, sometimes crazy people love to experiment (me for example) I combined the best of all worlds.

Adobong Pusit (Squid)                   Adobong Hipon (Shrimp)

Adobong Tahong (Muscles)

Ok enough talk.... Next posts will be recipe's for each particular dish.... Stay tuned.

#adobongdagat #seafoodadobo #pilipinoexpress

Vegetable Adobo

Ok...... I hate to do this because I'm a meat lover but let's not be selfish guys, some people just don't eat meat, but don't worry my non meat eating friends, this dish is for you.

Ingredients

• 2 pcs Tofu
• 2 Medium sized Carrot
• 2 Medium sized Potato
• 1 Stack of Water Spinach (kangkong)
• 1/2 cup White Vinegar
• 1/4 - 1/2 cup of Soy Sauce (The measurement varies depends on how dark you want your Adobo to turn out)
• 4 Cloves of Garlic (crushed)
• 1 Whole Medium Size Onion
• 2 Tbsp of Black Pepper 
• 2 pcs Bay Leaf

Process

• Cube each tofu, carrot & potatoes in bite size pieces
• Now this is important, fry the tofu, potato and carrot until they all have a brown crust. I suggest you do this separately for each ingredient because you don't want the other ingredients to be over cooked or raw, also it will help you if you add flour on your tofu but that is optional.
• Saute garlic and onion, add the carrot and potato, saute them for about 5 mins.
• add the vinegar, soy sauce & pepper. Bring to a boil.
• now add the water spinach, make sure you chopped them evenly so they will cook evenly.
• Cover for about 5 mins, add the tofu & bay leaf. Mix everything. Cover for another 5-10 mins until water spinach is cooked but not soft, you want some crunch on it.

I tell you this is very good, the 1st time I tried this dish I was very surprised about the taste it brings. I hope you can try it one time. Enjoy :)

#adobonggulay #vegetableadobo #pilipinoexpress