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

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 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