Custard Bread

Custard Bread

Pansit Bato

Pansit Bato

Daing

Daing means something that is salted and left in the sun to dry, Daing na Bangus is not really sun dried. I guess the reason why they called it that way is because the fish is filleted, like the usual Daing. This is how I do this dish.

Ingredients:

Milkfish or Bangus
Garlic
Vinegar
Patis Fermented Fish Sauce
Soy Sauce
Peppercorns
Salt

How to Prepare Daing:

Prepare the Milkfish or Bangus. Take out the fish gills. Fillet the fish starting from it’s back part going to the belly, cutting through the head. When your knife reaches the mid-bone, cut a little more until the rib bones. Spread the Milkfish and take out guts. Just be sure not to puncture the bile because doing so will make the fish bitter.

Close the Bangus and take out the middle bone by filleting the other side, again starting from it’s back part. Just take out the bone and the tail. The head should remain in the filleted fish. Discard the bones and guts. Wash the filleted fish under running water and set aside. Do the other fish in the same manner.

Marinade the Fish. Rub a little salt in the Bangus. In a clean plastic container, mix vinegar and patis or soy sauce. Taste the mixture if it passes your preference. Add a little of each if needed. Once you get the right taste, put in garlic and crushed peppercorns.

Spread the Milkfish and put into the marinade, the scaly part facing down. Using a spoon, scoop out some of the marinade and pour into the other parts of the Bangus. Scoop some garlic and peppercorns and place it in the exposed side of the fish. Stack the second and third fish on top of each other, doing the same procedure as the first one. Cover the container and place in the refrigerator. Marinade the Milkfish for about 3 hours and fry.

Lechon

Lechong Baboy in Tagalog or native roasted pig. A translation is necessary here to give a regional distinction to a common delicacy that is a traditional fare in every Filipino occasion. 

Tinapa

Tinapa is one of Pinoy favorites for breakfast also called smoked fish. 

Vigan Longganisa

Vigan Longganisa

Ingredients:

1 kilo ground pork pigue or ham

1/4 cup garlic, crushed

1 Tbsp. onions, chopped

2  1/2 tsp. salt

1 tsp. black pepper, ground

1/3 cup soy sauce

2 1/4 tbsp. vinegar

2 yds sausage casing

1/2 cup water

2 Tbsp. cooking oil

Procedure:

In a bowl, mix thoroughly the first seven ingredients until well blended. Stuff the mixture into casing and tie every 2 inches long with a string. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork. When all liquid has evaporated, pan fry until brown. Serve hot with fried rice, tomatoes and sliced salted eggs.

Flaming Ferrari

Flaming Ferrari

Fried Chicken

Fried Chicken

Ingredients:

1 2-3 pound chicken, cut into serving pieces 

1/4 cup white vinegar 

1 cup water 

4 cloves garlic,  

1 cup cooking oil

crushed salt and pepper to taste 

How to Cook Fried Chicken:

Simmer chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain excess oil in chicken.

Bulalo

Bulalo

Strawberry Mochi

Strawberry Mochi

Ingredients:

1 ¼ cups water

½ cup sugar

2 ½ cups malagkit rice flour

½ cup rice flour

1 tsp Ferna Strawberry Flavocol

Fresh strawberries

Dark chocolate, chopped or Red bean paste

Franklin baker gem dessicated coconut

Procedure:

Boil the water and dissolve the sugar. Let it cool. Add the rice flour, malagkit rice flour, ferna strawberry flavocol, mix together until it forms a dough. Make small balls, flatten each piece and place a piece of strawberry , red bean paste or chocolate in the center. Pinch the edges to make a ball. Place in a greased pan and steam for 10 minutes. Immediately roll in Franklin Baker Gem Dessicated Coconut