Tortang Dulong

Ingredients:

• 1 lb silverfish
• 4 pieces raw eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons cooking oil

Procedures:

1. Combine eggs, salt, and ground black pepper then beat until everything is well incorporated.
2. Add-in the silverfish and mix well.
3. Heat a frying pan and pour-in cooking oil.
4. Once the oil heats-up, scoop about half a cup of the mixture using a kitchen ladle and gently pour it in the frying pan.
5. Cook the first side for about 3 to 5 minutes then flip to cook the other side.
6. Turn-off the heat and transfer to a serving plate.
7. Serve for breakfast. Share and enjoy!

 

Pork Barbeque (Pinoy Style)

Ingredients:

• 1kg pork shoulder chops, excess fat removed and deboned
• 1 cup soy sauce, Philippine Soy Sauce or Kikkoman
• 1/2 cup banana catsup or any sweet style tomato catsup
• 1/2 calamansi or lemon juice
• 1 1/2 tsp baking soda
• 1 head garlic, minced
• 1 onion, finely chopped
• 1 tsp ground black pepper
• 3 tbsp brown sugar
• 4 tbsp canola oil

Procedures:

1. Slice pork meat into bite size piece, roughly around 2 x 1 inch.
2. Mix all of the remaining ingredients together except that canola oil.
3. Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs.
4. Place 3 pieces of meat per skewer. If using a bamboo skewer make sure to soak it first on water for at least 6 hrs. before using to prevent it from burning.
5. Set aside the leftover marinade as you will be using this for basting the pork skewers.
6. Using a barbecue grill or charcoal place pork skewers until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.

Goto (Filipino Beef Congee)

Ingredients:

• 300g cooked beef brisket, sliced
• 250g cooked beef tripe, sliced

• 1 1/2 cup glutinous rice (malagkit)
• 5 cloves garlic, finely crushed
• 50g ginger, sliced
• 1 large onion, sliced
• 5 tbspn cooking oil
• 2 litres of homemade beef stock
• 500ml water
• 1/4 tspn ground turmeric
• 1/4 tspn ground black pepper
• 50ml fish sauce

 Procedures:

1. Heat your cooking oil and deep fry your garlic till golden brown.  Remove the pot from heat to avoid burning your garlic.  Scoop your fried garlic with a ladle and drain well before placing in a bowl lined with kitchen paper towels, set aside for “Toppings”.  Leave the hot oil in the pot and put back to your stovetop.  Sauté  your ginger and onions till translucent in medium-high heat.
2. Add in your sliced Beef Brisket and Tripe, stir it a couple of times and then place in your turmeric and pepper.  Stir in your fish sauce and let the mixture simmer for 15 seconds.
3. Stir in your rinsed/drained glutinous rice.  Make sure the rice soaks up the liquid in the pan.  Pour in your beef stock and water.  Stir to evenly disperse the rice and brisket/tripe, make sure you scrape the bottom of the pot to unstuck anything that is stuck.  Bring to boil, then lower the heat to simmering stage,  dispose the scum that accumulates on the surface.  Keep stirring the sides and bottom of the pot to prevent burning your Goto.
4. It’s done once the rice starts to crumble and blend with the liquid.  Turn off the stove and let the pot sit there for awhile, while you prep for the toppings.

Recommended Toppings:  Fried onions/garlic, , Chopped Fresh Chives or Shallots, Sliced Cooked Beef Tendon/Brisket/Tripe, Whole Boiled Eggs and crushed Chicharon (Pork Crackling).  Crispy Fried Tofu Cubes would be great as a topping too to add more texture to your Goto.

Best With:  Tokwa’t Baboy, a good squeeze of half of a calamansi or a small wedge of lemon and for good measure, fish sauce & ground pepper on the side for individual seasoning.  In Malabon, we traditionally order a side plate of 1-2 pcs of Sumpia (Vegetable Medley Spring rolls) along with our Congee.

Halo-Halo

Ingredients:

• 1 piece sweetened banana cut in 1 inch cubes
• 1 cup young, fresh, and shredded coconut meat
• 1 cup leche flan cut in 1 inch cubes
• 1 cup gelatin cut in 1 ½ cubes
• 1 cup canned or sweetened jackfruit
• ½ cup sweet corn
• 1 cup cooked and glutinous sweet purple yams
• 2 cups shaved or crushed ice
• 2 cups evaporated milk
• 4 scoops of ice cream (usually vanilla or ube flavored)
• ½ cup corn flakes

Procedures:

• Get  four tall glasses.
• Divide the ingredients in four equal parts. Add ¼ cup of shaved ice in each of the glasses.
• Layer by layer, add ¼ of each ingredient from sweetened banana to sweet purple yams basing from the list above.
• Pour ¼ cup of evaporated milk in each of the glasses.
• Top each halo-halo wth one scoop of ice cream then sprinkle with corn flakes.
• You’re halo-halo recipe is now prepared. Properly halo or mix your halo-halo before eating eat. Enjoy your sweet and delicious dessert!

Paella

Ingredients

• 2 1/2 cups long-grain white rice
• 1kg chicken legs, legs cut in half
• 300g medium shrimps, peeled and deveined
• 2 medium sized squid, sliced into rings
• 12 pcs green lipped mussels
• 2 pcs chorizo, chopped
• 2 red capsicums, sliced and flame roasted
• pinch of saffron threads
• 2 cups chicken stock
• 1 cup seafood stock
• 1 cup cooked green peas
• handful of parsley, finely chopped
• 1 large white onion, chopped
• 6 cloves garlic, minced
• olive oil
• Lemon wedges
• salt
• freshly ground black pepper

Method

1. In a pot add chicken stock and seafood stock bring it to a boil then add the mussels, cover and cook mussels for 2 minutes or until all the shells opened. Separate stock and mussels together.
2. Pat dry chicken with paper towel then season it with salt and pepper. In a pan add olive oil then brown chicken pieces on all sides, once done drain and set chicken aside.
3. Add garlic and onion in the pan then sauté.
4. Add the chorizo and continue to stir fry for 2 minutes. Remove this chorizo and onion mixture leaving the oil in the pan, set it aside.
5. Add additional olive oil if needed then add stir fry squid and shrimps until cooked. Remove seafood then set aside.
6. Pour rice on the pan together with the chorizo and onion mixture, stir fry to mix evenly. Pour stock together with browned chicken and saffron, give it a good mix then turn heat off.
7. Pour rice mixture on a rice cooker put on cook function. Wait, have a drink, watch a quick TV show. Once you hear the rice cooker click and finished the cooking process remove the rice from the rice cooker (this will be al dente at this point, if you removed it a little bit longer rice would be cooked thoroughly) and transfer it into an oiled shallow pan. Fluff the rice while adding the cooked green peas and flame roasted capsicums, once rice is fully fluffed turn on heat, then add all of your cooked seafood on top of the rice. If needed pour a bit of water to add more moisture the rice.
8. Let paella stand in medium heat until you hear some rice toasting on the bottom of the pan, that’s one of the key elements of a paella called socarrat where it is served with a toasted crust.
9. Turn off heat, sprinkle chopped parsley on top then serve with lemon wedges.

Paksiw na Bangus

Ingredients:

• 1 kilo milk fish(bangus),cleaned but not scaled cut in about 4-5 slices
• 1 bitter melon(ampalaya),sliced
• 1 eggplant(talong),sliced
• 2 cloves garlic, crushed
• 1 small onion, sliced
• 1 thumb-sized ginger(luya), sliced and crushed
• 3 pieces long green pepper(siling haba)
• 1/2 cup vinegar
• 1 cup water
• 1 teaspoon peppercorn(pamintang buo)
• 2 teaspoon salt or fish sauce(patis)
• 1 teaspoon cooking oil

Procedures:
Part 1

1. Remove the gills and innards of milk fish but do not the scales. Using a scissor or knife cut the fins and tails. Wash fish thoroughly drain and slice diagonally.

Part 2

1. In a casserole place the garlic, onion and ginger.
2. Arrange sliced milk fish, add water, vinegar, salt, peppercorn and cooking oil.
3. Cover and simmer for 10 minutes.
4. Put the vegetables and long green pepper. Cover and simmer in a medium heat for another 5 minutes.
5. Remove from heat and Serve. Enjoy!

Ginataang Suso

Ingredients:

• 1 kilo snails(suso)
• 1 kilo shredded coconut
• 5 cloves garlic, minced
• 1 onion, sliced
• 2 tbsp ginger strips
• 1 thumb-sized ginger, cut into strips
• 2 pieces green chilli(siling haba)
• 1 bunch string beans(sitaw), cut in 2-inch length
• 1/2 squash, chopped into 2×1 inch cubes
• salt and pepper to taste

Procedures:
Part 1

1. 1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. 2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2

1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3

1. In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
2. Pour in the snails and bring to a boil once more until it becomes thick.
3. Add the vegetables and green chili.
4. Add the coconut milk(1st extract). Bring to boil.
5. Add salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:

1. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
2. In taking out the snail’s content from the shell, you can use a fork or a toothpick.
3. If you like it spicy, put few chopped hot chilli.