The amount of seasonings and condiments are dependent upon one's taste. Adjust accordingly
For comments, suggestions and contributions, please send me an
In this page, one will find an attempt to present the common local cuisine added to some recipes that we use on occasions where the need for a more elaborate cooking is needed. Many variations to these recipes do exist and it is up to every individual to alter the recipes according to how they assume it to be.
Paksiw nga Bangus
Note: Some prefer the bangus with the scales, still some don't. Your choice.
Clean the bangus. For larger ones, you may cut it to desired pieces. For smaller ones, either you cut it into two or leave it whole.
In a "tiko" or a crockpot or any cooking utensil you prefer, line up the bottom with cut ginger, long,
green hot peppers, cloves of garlic and one piece of eggplant cut into quarters lengthwise and cut into two crosswise.
Place the bangus over the above and add a few more of ginger and garlic and another piece of eggplant prepared the same way as above. add on top a piece of medium bitter melon split into two and cut diagonally an inch wide.
Add the desired amount of salt, ground black pepper, MSG (if desired), two tablespoonful of cooking oil and vinegar. Not all vinegars has the same acidity so again, it will be wise to taste it first.
Place the crockpot on top of medium heat, let boit and lower the heat to "simmer." Your paksiw should be done after fifteen minutes. However, some prefer the paksiw cooked more so, again, the individual taste prevails.
Did you hear that to find out if a crab is done is to get a fork and pierce it to find out if it is already cooked? Find out.
Still under construction
Beef Stew (Estofado)
1 1/2 lbs. beef (chuck or rump roast), cubed1 medium onion, sliced
6 tbsp vinegar 1 medium green pepper, diagonally cut
3 cloves garlic, crushed 1 inch thick
1 cup vegetable oil 1/2 cup beef broth
1 medium potato diagonally cut about 1/2 cup pineapple juice
1 inch thick 1 tablespoon cornstarch, mixed with
1 ripe plantain or sabe banana diagonally cut 2 tbsp. water
1 inch thick salt to taste
1. Marinate beef in a mixture of vinegar, garlic and salt
2. In a skillet, separately fry beef, potato and banana until lightly browned.
Remove and transfer to a platter.
3. In the same skillet, saute onion until soft. Add beef, potato, banana and green pepper. Stir fry for 1 minute.
4. Stir in broth, pineapple juice, cornstarch and salt. Simmer until liquid has thickened.
A conversation between 2 fishermen, one a parapangawil and the other a paragbunuan, " You catch only those that are hungry that is why you come home hungry." The other came back with another, "So that explains what you are. You only catch those that are dumb, they don't know where they are going."
Beef trip with garbanzos
1 lb. beef tripe 1 5-oz. pack Spanish sausage
2 lbs. short ribs (chorizo), sliced 1/8 inch thick
2 teaspoons baking soda1 cup tomato puree
12 cups water 1 15-oz. can garbanzos, drained
1/4 cup olive oil 1 cup ripe olives
2 cloves garlic, crushed 1 cup pimientos
1 medium onion, sliced Salt and black pepper to taste
1. Clean beef tripe. Rub it with baking soda and wash with water.
2. Separately, boil beef tripe and short ribs in a saucepan using six cups of water for each
until meat is tender.
3. Cut beef tripe into 1 1/2-x 1/2-inch pieces.
4. Remove the meat from short ribs. Cut into 1 1/2- x 1/2-inch pieces. Set 1 1/2 cups of the broth aside.
5. In a saucepan, fry garlic and onion in olive oil until lightly browned.
6. Add sausage. Stir fry for 5 minutes.
7. Add beef tripe and shprt ribs. Stir fry for 2 minutes.
8. Add the broth and the tomato puree. Cover and cook for five minutes. Season with
salt and black pepper.
9. Add garbanzos, olives, pimientos. Cook until done..
A teacher, after showing her pupils the hatching of an egg, asked the pupils how wonderful that that chick come from an egg. One kid answered that what is more wonderful is how the chick got inside.
1 large chicken breast (1 lb.) 1 small carrot, sliced
1/2 cup Spanish or Chinese sausage, sliced 1/2 cup dried fresh mushrooms
1/2 cup Vienna sausage, sliced 1/2 cup diced ripe olives
2 tbsp. soy sauce 1/2 cup chicken broth
1 tsp. lemon juice 1/4 cup frozen sweet peas
1/2 cup butter 2 tbsp. cornstarch, mixed with
1 small onion, chopped 1/4 cup water
1 small potato sliced 1 hard-boiled egg, sliced
Black pepper to taste.
1. Remove bones of chicken. Dice the chicken meat. Season with 1 tbsp. soy sauce, lemon
juice and black pepper.
2. Heat butter in a skillet. Separately, stir-fry chicken, Spanish and Vienna sausages until
3. In a wok, saute onion in 2 tbsp butter until soft.
4. Add chicken, sausages, potato, carrot, mushroom and olives.
5. Pour in broth. Simmer and stir until cookes. Season with soy sauce and black pepper.
6. Add sweet peas and cornstarch. Simmer until thickened, stirring constantly.
7. Pour into nine inch pie plate. Garnish with egg. Cover with pie crust. Flute the edges.
Brush top with egg white. Cut slits on top for steam to scape.
8. Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.
2 1/2 cups all-purpose flour 1/2 cup vegetable oil
1 teaspoon salt 5 to 6 tbsp. cold water.
1. Mix flour and salt in a bowl.
2. Pour oil and water. Mix lightly until blended. Form into a ball.
3. Roll and flatten 1/8 inch thick. Trim the edges.