Delicious Pinoy Foods

Ginisang Kalabasa at Miki (Sautee squash with Noodles)

Ingredients:

1/2 k kalabasa (squash),peeled and cut into 1/4" thick
100 gms miking tuyo (dried noodles)
1/4 Pork
1 medium tomato, diced
1 medium onion, minced
3 cloves garlic, crushed
2 Tbps soy sauce
3 Tbps cooking oil
1 C water
pepper to taste


Procedures:

Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Add pork, pepper and soy sauce. Add squash, stir-fry for a minute. Pour water and cook until squash is half-cooked. Put  noodles. Simmer until squash and noodles are tender.






  

Tocilog - Sweet Pork, Fried Rice & Eggs.

Tocino or Tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Just got home from the office, just wondering about my breakfast. hmmm it smells good and just saw that my wife is cooking Fried Rice, Tocino & Eggs. My daughter sealtiel also had a great breakfast that morning. hehehe...

Birthdays, Weddings, New Year, Christmas, baby showers, promotions and etc, are examples of occasion that Filipino share foods to their families and friends. For many generations, Filipinos are known to their cultures in special occasions, they always celebrate and prepare special foods for the guests. Speaking of preparations, some of their occasion takes 1 to 2 days to prepare for the big event.
Here are some photos from different events showing the food preparations and how the Filipinos are helping one another for the occasion.

I went to my auntie's house and just found out that shes cooking lunch hmmmm, and its Ginisang Mais, Im starving hehehe, I just ask her if I could taste and have the recipe, and its good, she told me that its very basic on its cooking. Hope this help in our daily eating hehehehe, enjoy...

I suggest you can match it up with fried fish or any dried fish (tuyo, da-eng na isda)

Ingredients:

8 cobs of white corn (grated)
1 onion
garlic
3 tomatoes
small slices of PORK
Talbos ng Sili (sili leaves), or Malungay Leaves
Salt
Black Pepper
Fish sauce to taste

Procedures:

1. Set your stove in medium, put your Pork slice into water let it boil, Let you water dries and let your pork cook on its own oil for few minutes (dont let it over cook).
2. Set aside your pork, then Saute onion, garlic, tomatoes with fish sauce to taste.
3. Add the pork to your sauted onion, garlic and tomatoes
4. Add the corn
5. Add enough water
6. Add some seasoning for your taste
7. Add the Talbos ng Sili or Malungay leaves
8. Let it simmer for few minutes and it's ready to serve.

A good morning should have a good breakfast, so I'll share my delicious breakfast experience for you.
One of my favorite breakfast is a hot Pandesal with Reno Liver Spread, hmmm, specially with a a hot coffee.
The photo was taken last december, reunion of our family in a private resort, One of my auntie brought a large CAN of Reno Liver Spread and a a plastic of pandesal, I'm sure you've notice how the  Reno Liver Spread being opened, I apologized to that lol, hehehe, I thinks we forgot to bring a Canned Opener, so someone just used a kitchen knife maybe, and the interesting part is the eating, sharing  small plastic of pandesal hehehe, hope you enjoy this one...
 

I'll put more interesting breakfast soon.

Chicken Adobo or Adobong manok is also common dishes for filipinos, easy to cook and lots of version in cooking. My version of cooking Chicken Adobo is just  put the Chicken meat on the pot with the garlic and vinegar, soy sauce is the last to be put, when the chicken is cooked in the vinegar, I now put the soy sauce to my chicken and let it dry a little to have a nice texture for the chicken, then i am done. My Chicken Adobo is ready to serve. Here are  pictures taken earlier, actually this our lunch hehehehe. enjoy...

 Ingredients  (my version)

Procedures:

Cut chicken into small pieces, remove skin if you want less fat.
Finely chop the garlic
In a large dutch oven over medium high heat, add the vinegar, garlics and the chicken pieces.
Once the chicken is browned, putthe soy sauce and stir thoroughly.
 Reduce the heat to medium low and let the soy sauce mix to your chicken.

Tilapya or  Yello Leather Jacket (english) - is a kind of fish that leaves in tropical water and salt water.

Inihaw(Grilled) na tilapya (tilapia) is one of the common fish that serves in some filipino occasions. They also serve this as a "pulutan" with a "kalamansi" on the side, some serve this with grilled eggplant (best match). I also suggest them to eat by your hands, hmmm, believe me its the best hehehehe. And don't forget to eat some parts of the head of the tilapia, according to my mother... hehehehe


Ingredients:
Serves/Makes: 2 - 3  

• 1 fresh whole tilapia, trimmed and cleaned (gutted and scaled)
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger (optional)
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• Salt or fish sauce and freshly ground black pepper to taste
• Banana leaves or foil for wrapping tilapia

Procedures:

• Cut some slits into the flesh of the tilapia, down to the bone. You can do this several ways: parallel to the backbone, or perpendicular (make it several slashes then), or use crosscuts.
• Mix garlic, ginger if using, onions, tomatoes, salt or fish sauce and pepper in a small bowl.
• Press down on tomatoes a bit with a fork to bring out the juices.
• Carefully this mixture into tilapia cavity and into each cut/slash you’ve made.
• Wrap the whole tilapia in banana leaves or foil and cook on the grill for about 20 minutes or just until cooked through and fish is fragrant.
• If using the oven preheat to 400°F and bake, wrapped in leaves or foil, on a baking sheet, for about 20 minutes.
• Serve hot!

Dinuguan or pork blood stew in english, and also combined with some pork intestine or the "mask" skin from the face of the pig, together with garlic, chili (siling mahaba) and vinegar. Best match with "PUTO" or Steamed Rice Cakes. In my place (LAGUNA), when there's an occasion like birthdays, wedding, christening etc. They should have a "dinuguan on the table".

Ingredients

• 1/2 kilo pork (diced)
• 1/8 kilo pork liver (diced)
• 1 small head of garlic (minced)
• 1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar
• 3 tablespoons patis (fish sauce)
• 2 cups stock
• 1 cup pig blood (frozen)
• 4 long green peppers
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Procedure

1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without stirring.
5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. Serve hot with puto.

Photo taken on the 1st birthday of my daughter Sealtiel (June 20 2007)




additional photos from Google search