Some would say eeeewww, while others will say YUM! This recipe isn’t for everybody, but if you are like me who likes chicken feet. Then watch this video. Because I will show you how you can make the classic dimsum chicken feet! This is …
For this video, we will do Sinugba na Isda or inihaw…without the grill. This tuna panga recipe is assured to give you that moist, well-cooked grilled fish. Plus the marinade flavor is so Filipino that gives it a balance of salty, sweet, and spicy flavors.
Sinugba has always been a staple weekend sort-of-life celebratory dish in the Philippines. You know your neighbor is making sugba when you get a sniff of that smokey charcoal aroma in your neighborhood.
And for a chick who grew up in Gensan where we are abundant in seafood, most specially the priced tuna, sugba (which means to-grill in English) has been a regular thing. So for this video, I will show you how to make a sinugba marinade and glaze that is TRULY Filipino in flavor.
Full list of ingredients and measurements:
1 cup soy sauce
1 1/2 cup water
4 cloves of garlic - chopped
2 bird’s eye chili - chopped (optional)
2 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
2 tablespoon tomato sauce
1.In a large container, mix the the soy sauce, water, crushed garlic, chili, salt, and ground black pepper.
2.Add your choiced fish meat, and marinade for at least 1 hour to 3 hours.
3.Then grill your marinated mixture.
1.Strain 2 cups of the marinade mixture, and cook over low heat.
2.Add the tomato sauce and sugar, and stir until you have a thick consistency. Set aside.
3.While on the half part of the grilling process, brush the glaze to meat and allow to cook for 5 minutes.
Note: De-glaze for the second or third time if needed.
Who doesn’t love pancakes? Like really fluffy, creamy, milky, pancakes! Most of us home cooks would normally buy the pre-mixed pancake box from a grocery store to achieve such “YUMMY PANCAKES”. They’re great, but they are NOT really that great for me. Plus, you actually do not have to buy those boxes also. Making a restaurant-style pancake is actually EASY TO MAKE
I noticed that a lot of fellow Filipino’s fall to this idea that lettuce (most especially iceberg lettuce) is a healthy choice to have when it comes to eating green salads. Although I have nothing against this choice, what most people do not understand is that there are FAR BETTER healthier ingredients out there instead of just lettuce. Most especially if you’re choice of lettuce is the iceberg, which, unfortunately, does not have much nutritional content. Now add to that the type of dressing that you use that can make it an unhealthy bowl of a “healthy bowl”. That’s why I’m excited to share with you my go-to salad recipe that’s been my staple at home.
The star of this dish is the singkamas, also known as jicama. I love this root crop so much because there’s just plenty of dishes you can make of it. Another wonderful thing about jicamas/singkamas is that its packed with nutrients. Have a look at this image. It's totally worth it to have it in your kitchen.
(image credits to www.organicfacts.net)
Ingredients are VERY FILIPINO so it’s easy to find and you won’t need to purchase that western-kind of ingredients just to make a healthy salad bowl. So here’s how you can make this salad at home that serves 3-4 people.
1 medium/large size Jicama/Singkamas – peeled and thinly sliced
2 medium almost-ripe tomatoes (orange in color) – sliced into wedges
1 medium-size red onions – thinly sliced
3 strands of long beans/sitaw – cut into an inch length (optional)
1 salted egg - sliced thinly
Raisins – ¼ cup
For the dressing
¼ cup extra virgin olive oil
4 kalamansi – squeezed and with seeds removed
2-3 tablespoon of honey
1 teaspoon of salt
Black pepper – crushed
- Slice the vegetables and salted egg according to instructions, then add them together in a mixing bowl.
2. In a separate bowl, add the kalamansi juice, olive oil, salt, and black pepper together. Wisk vigorously until you the ingredients are fully emulsified.
3. Add the mixed dressing to the bowl of fresh ingredients, and toss everything all together.
4. Place a portion of the salad to a salad plate.
5. Serve and enjoy!
The humble ube. Ugly on the outside, damn good in the inside! That’s how I would sum up this humble root crop. Ube is a staple dessert or snack ingredient in the Philippines, and it has especially become famous/trending with other recipes like ube cheese pandesal, …
Linarang has been a staple sour fish soup dish around Metro Cebu. Cooked in large woks in Larangan (sidewalk cafeterias) all across the metro. When there’s a large wok of steamy larang displayed, you are guaranteed that people are lining up to order and indulge in this hearty bowl of fishy-goodness. I can safely say that Linarang is a native dish of Cebu. I never found anything like it across the country. Not in Luzon, and certainly not in Mindanao as well. It is undoubtedly a CEBUANO dish. Ok, I might be assuming here, so feel free to correct me. 😀
Another fascinating thing about this dish is how it is somewhat similar yet so different from the more famous Sinigang na Isda. Yes both are sour soup dish, but the Linarang if you ask me just has BOLDER flavor profile compared to the later. Maybe that’s also one reason that we rarely see Cebuano’s cook sinigang na isda. Instead, this sour-flavored soup in a bowl is a more frequent choice amongst Cebuanos.
So without further adieu, here’s how you can make this dish that serves 4.
1 medium size onion – chopped into chunks
3 cloves of garlic – finely chopped
2 thumbsize ginger – sliced in thin strips
Kamias (2 cups) – roughly sliced
Red tomatoes (1 cup) – sliced into large wedges
Green chilis /sili’ng haba (5 sticks) – cut into half
½ kilo white-meat fish (I’m using white marlin for this dish)
1 tablespoon blackbeans
1 tablespoon tomato paste (alternative is 2 tablespoons tomato sauce)
Salt to taste
1 ½ liter Water (separate ½ cup)
- Use a large wok or pot, drizzle a bout of the cooking oi. Then sautee a portion of the onions, ginger, garlic, tomatoes, and kamias for 30 seconds to a minute over medium heat.
- Then add the black beans and tomato sauce. Sautee for a few seconds ‘til all ingredients are well mixed.
- Add ½ cup of water and let it cook for 2 minutes or until the spices are soft. Then mash the spices until the broth turns thick or paste like in texture.
- Add the remaining liter of water and allow to boil. This will probably take 5-7 minutes.
- Then add the remaining spices, then boil again for 3 minutes.
- Add the fish meat, and let it cook for a maximum of 5 minutes to retain the juicy and soft texture of the fish meat. Also scoop out the froth/bubbles that you see forming on the top part of the broth.
- Once the fish has been cooked, add the spring onions and just turn the stove off and allow the heat of the broth to cook the spring onions.
- Serve with a steamy plate of rice or mais na bigs.
Now, if you made this dish. Let me know, if this is better than Sinigang. If not, then at least, you now have a new sour soup dish as your kitchen arsenal.
Rice has been a staple of the Filipino diet. Not a meal is served without it. This time I want to take the humble rice to another level using the simplest of ingredients. Most specially at these trying times where a looming uncertainty unfolds and …