Nilagang Bangus with Ampalaya Leaves...

Come and let’s numerate Bangus recipes that we know. Hmmm… Inihaw na Bangus (Grilled), Pritong Bangus (Fried), Boneless Bangus, Sinigang na Bangus, Siarsiadong Bangus, Bangus en Tocho, Bangus with Salted Beans. These are some commonly known Pinoy Bangus recipes. And I bet you haven’t heard of NILAGANG BANGUS. I am familiar with Nilagang Baboy and Nilagang Baka but I could not conceive in my mind and even in the palates of my mouth when my officemate shared me this unusual NILAGANG BANGUS with AMPALAYA LEAVES recipe. I don’t want to divulge the savor, taste and experience of this great Bangus recipe because I like my readers to discover. Just make sure you get a real, authentic, fresh Bangus from Bonuan, Dagupan for if not, I can’t assure you can have the best flavor of this dish. NILAGANG BANGUS with AMPALAYA LEAVES 2 pieces Bonuan Bangus (approximately 400 grams each Bangus) 1 small ginger, peeled and sliced thinly 4 cups of water boneless bagoong (fish paste) lots of ampalaya leaves Clean Bangus with running water. Scrape scales with scale remover or knife. Carefully remove internal organs and gills, then slice. Wash again then drain. Put water and ginger in a medium pot or skillet. Bring to a full boil. Add fish boneless bagoong. Add Bangus slices. Cook for about 7-10 minutes under medium heat, covered. Add ampalaya leaves, cook for another minute. Season with salt. And remove from fire. Enjoy this best home-cooked Bangus recipe with lots of steaming white...

Beef Macaroni Soup (Beef Sopas)...

SOPAS or MACARONI SOUP is one of the many popular breakfast soup dishes in the Philippines. I even already featured a macaroni soup recipe using CHICKEN but this time, I will be using ground lean beef in a creamy macaroni soup for a bowl packed with benefits of protein. Oh well, we all grew up loving Sopas cooked in many different ways, changed in many variations and added with different spices and vegetables. So I am very sure all will love this beefy version of macaroni soup. BEEF SOPAS 2 tbsp. butter 250 grams ground lean beef 250 grams uncooked elbow macaroni 3 cloves garlic, peeled and minced 1 large onion, peeled and chopped 1 medium carrot, peeled and chopped 1 liter water 1 small can of evaporated milk salt pepper In a large saucepan, melt butter. Saute garlic and onion. Add ground beef until meat starts to brown. Add water, then bring to full boil. Add elbow macaroni. Cook covered until macaroni is al dente, about 15-20 minutes, stirring frequently. Add carrots. Season with salt and pepper according to taste. Pour in the milk. Then, serve while...

Sinigang na Buto-buto ng Baboy (Pork Bones in Tamarind Broth)...

SINIGANG NA BUTO-BUTO NG BABOY (Pork Bones in Tamarind Broth) was a great help while my son, Colby, was sick with fever caused by tonsillitis. Royce took in-charge in taking care of Colby during my office hours and my turn during afternoons and evenings that is why I wasn’t able to update my blog. Good thing Colby is well since yesterday and I am back to cook, eat, shoot and write. I have shared my first version of SINIGANG NA BABOY wherein lean pork is the main ingredient. But this time, pork bones or pork ribs is the star, which for me is the best pork part for a sinigang dish. The slowly simmered pork bones truly blends to the sour soup of Tamarind broth which makes a perfect dish to serve. SINIGANG NA BUTO-BUTO NG BABOY 1 kilo pork ribs/pork bones 1 liter water 2 large red tomatoes 2 large onions, peeled and quartered 1 pouch Knorr Sinigang Mix (Sour Broth Mix) pinoy vegetables like okra, string beans, eggplant, radish or kangkong patis (fish sauce) Wash pork ribs with running water. Drain. Place in a large pot. Pour in water. Add red tomatoes and onions. Bring to a full simmer. Use a large spoon to skim any foam or scum off the top of the soup. Cook until meat is tender. Reduce heat to low. Season with Knorr Sinigang Mix and patis. Add vegetables. Cook for another few minutes. And serve with steaming hot...

Sinigang na Baboy (Pork in Tamarind Soup)...

Even if it’s cloudy outside, summer is still here which makes the weather hot! It is sometimes unpleasant to cook in this very warm temperature. And even a good hot meal or soup in this terrible hot day makes them unpopular. But no Filipino can resist a rich, thick and intense SINIGANG NA BABOY (Pork in Tamarind Soup) despite of the weather condition. Sinigang na Baboy is one of the most wanted Pinoy dish for lunch or dinner. A handful of tamarind is being simmered with pork ribs or porkloin for a full-bodied sour taste and mashed or sliced gabi or taro rootstock to make the soup thick. Sinigang Tamarind Soup mix powder is also available in grocery stores for a simple and quick meal preparation. If tamarind is not in the market, neither tamarind soup mix, Nilagang Baboy is a great alternate for a soup. SINIGANG NA BABOY (Pork in Tamarind Soup) ½ kilo pork ribs or porkloin, chopped 4 cups water 1 medium onion, quartered 4 ripe tomatoes, quartered 1 medium taro rootstock or gabi, cubed A handful of tamarind (sampaloc) A handful or more sitaw or stringbeans, cut into 2” long Salt Fish sauce or patis Bring the water to simmer in a large stock pot. Place the tamarind in a strainer, cook and mash them in the boiling until they are softened, allowing the tamarind juice blend in the water, then set the strainer aside. Add pork, taro (gabi), onion and tomatoes. Cook until meat is tender. Mash some of the taro to make the soup thick. Season with salt and fish sauce. Few minutes before you remove the pot from heat, add the vegetables. Do not overcook. Serve hot with white rice. Vegetable variation: stringbeans or sitaw eggplant or...