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 …
½ kilo fish (I’m using a pre-sliced flying fish from my suking tindera at the local fish market, or use tuna or tangigue if you have that)
½ bulb of onions (chopped)
1 ½ thumb size Ginger (finely chopped)
3 green or red chili (chopped)
¼ cup Vinegar
1 tablespoon sugar
½ tablespoon salt
2 to 3 kalamansi
1. Mix the vinegar, salt and sugar. Mix until the sugar and salt are dissolved.
2. Followed by the ginger, onions, green chili. Now to make your Kinilaw taste better with all the spices infused in the vinegar, you need to mix the ingredients by batches, AND not just dump everything together with the meat. So by the time you add the meat that vinegar is already flavored with the ginger and chili.
3. Add the fish. And mix again for about 30 seconds.
4. Once the vinegar sauce has turned white, strain our ingredients to remove the excess sauce. Doing this avoids the meat from being overcooked with the vinegar.
5. Drizzle the kalamansi on the last part so I still get that lime flavor without diluting it in the vinegar sauce.
And we are done. Serve and enjoy!
Extra Tip: Do not use fresh water fish like Tilapia or Bangus for this dish. Since this is technically eating raw fish, you want to be safe since fresh water is prone to bacteria. So NEVER ever use fresh water fish for this.
INGREDIENTS: Chopped garlic – 3 cloves Chopped ginger – thumb size Chopped red onions – medium size Sliced tomatoes – 3 medium size Spring Onions – 3 stalks (Separated the whites from the greens) 1 ½ kilo of mussels/tahong Lokot/Seaweed (optional) Vegetable oil Salt to …
Adobong pusit is a staple Filipino dish that is basically sautéed calamari with its squid ink with is normally paired with a steamy bowl of rice. Although this recipe is totally “black” and messy visually, it packs a delish sweet and bountiful flavor of the …
Here’s a quick seafood dish to give you that seafood foodtrip without heading to the beach. This sautéed shrimp version has a sweet flavor to it with a spicy kick and a hint of buttery goodness. Sounds weird? It’s not, it’s actually yummy. This is a no-brainer dish that will surely be loved by your friends and families.
Fresh Shrimps (cleaned and unpeeled) – ½ kilo
Salt – ½ teaspoon
White sugar – 1 tablespoon
Cloves of garlic (chopped) -2
Butter – 2 tablespoon
Vegetable Oil – 2 tablespoon
Tomato Sauce – 2 tablespoon
Green Chili’s (sliced) – 2 pieces
Water – ¼ cup
1. Place your wok on a medium heat and add your cooking oil.
2. Once hot, toss in the garlic followed by the chillis. Sautee for 30 seconds.
3. Then add the tomato sauce, salt and sugar. Bring to boil (about 1 minute).
4. Then add the shrimps, sauté for 3 minutes.
5. Add the butter and continue to stir 30 seconds.
6. Serve and enjoy!
1. Using your wok, add the oil, then add the garlic and chili saute for 30 seconds.
2. Add the tomato sauce and sugar, continue to stir for another minute.
3. Then toss the shrimps, stir and continue to cook for 3 to 4 minutes.
4. Add the butter and turn your stove off, and just allow the butter to naturally melt and coat the shrimp.
5. Serve. Now you have this yummy shrimp dish in less than 10 minutes. Enjoy!