Sinigang na Bangus


Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Filipino Cuisine.


This is a recipe for sinigang na bangus

 CourseFish
 CuisineFilipino


 Prep Time10 minutes



 Cook Time30 minutes
 Total Time40 minutes


 Servings3

 AuthorVanjo Merano
Ingredients
2 lbs. bangus milkfish, cleaned and sliced
1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
1 bunch fresh kangkong leaves
12 pieces sitaw snake beans, cut into 2 inch pieces
6 to 8 pieces okra
2 pieces long green pepper siling pansigang
1 medium tomato wedged
1 medium yellow onion wedged
2 ½ tablespoons fish sauce
¼ teaspoon ground black pepper
2 quarts water


Instructions
Heat a cooking pot. Pour water into it.
Add tomato and anion. Let boil.
Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5 to 7 minutes.
Add fish sauce and ground black pepper. Stir.
Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!

Chicken Sisig


isig was one of the first Kapampangan words explained to Spanish missionaries by the Augustinian priest, Fray Alvaro de Benavente. He published it in his book, “Arte de Lengua Pampanga” in 1699. He referred to “sisig” as a manner of preparing food as in “guisar con vinagre, v.t. ensalada” or simply, to cook with vinegar, or make a salad.



Sizzling Sisig makes a party appetizer as well as a hearty dinner entree. The perfect blend of tangy and spicy, it has all the bold, delicious flavors you’ll love!


Prep Time15 mins



Cook Time1 hr 30 mins
Total Time1 hr 45 mins

 Course: Appetizer, Main Entree
 Cuisine: Filipino
 Keyword: sisig
 
 Servings: 
 Servings
 
 Calories: 811kcal
 
 Author: Lalaine
Ingredients

2 pounds pig face (snouts, ears, and jowls)
1 cup vinegar
1/4 cup soy sauce
1 head garlic, peeled and crused
1 teaspoon whole pepper corns
2 bay leaves
1 tablespoon salt
water
1 large onion, peeled and diced
6 Thai chili peppers, stemmed and minced
1/2 cup calamansi juice
1 tablespoon Liquid seasoning (I used Maggi)
pepper to taste
US Customary – Metric
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Instructions
In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, 2 tablespoons of salt,  and enough water to completely cover pork. 
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
Over hot coals, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred. 
Remove from heat, allow to cool to touch, and chop meat.
In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice. and liquid seasoning. Season with salt and pepper to taste. 

To serve, transfer to sizzling hot plates. 
Nutrition
Calories: 811kcal | Carbohydrates: 4g | Protein: 15g | Fat: 80g | Saturated Fat: 29g| Cholesterol: 108mg | Sodium: 1753mg | Potassium: 367mg | Sugar: 1g | Vitamin A: 1% | Vitamin C: 20.6% | Calcium: 2% | Iron: 6.5%

Bicol Express


Bicol Express is a popular Filipino dish in which the slices of pork meat is cooked with coconut milk, shrimp paste, and chili pepper. There’s a belief that this dish was adapted from a Bicolano dish called “Gulay na may Lada”, meaning ‘vegetable with chili’



Chicken Bicol Express

Chicken Bicol Express stewed in coconut milk and chili peppers has all the big, bold flavors you love of the classic Bicol Express. It’s rich, creamy, spicy and just perfect with rice!


Prep Time10 mins

Cook Time40 mins
Total Time30 mins

 Course: Main Entree
 Cuisine: American
 
 Servings: 
 Servings
 
 Calories: 430kcal
 
 Author: Lalaine
Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 tablespoon sauteed shrimp paste
2 pounds boneless, skinless chicken meat, cut into 1-inch cubes
14 ounces coconut cream
12 pieces Thai chili peppers, stemmed and minced
salt and pepper to taste
US Customary – Metric
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Instructions
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softeend. 
Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes or until it begins to brown.
Add chicken and cook, stirring occasionally, until lightly browned. 
Add coconut cream and chili peppers.
 Bring to a simmer, cover, and continue to cook for about 20 to 30 minutes or chicken is cooked through and sauce is thickened and reduced.
Season with salt and pepper to taste. Serve hot.
Nutrition
Calories: 430kcal | Carbohydrates: 6g | Protein: 36g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 267mg | Potassium: 816mg | Fiber: 1g | Vitamin A: 1.4% | Vitamin C: 12.7% | Calcium: 3.3% | Iron: 12.9%

Chicken Curry


Chicken curry is a common delicacy in the Indian subcontinent, Southeast Asia, as well as in the Caribbean . A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavored with ginger, garlic, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.



Chicken Curry

Chicken curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!


Prep Time15 mins



Cook Time45 mins
Total Time1 hr

 Course: Main Entree
 Cuisine: Filipino
 Keyword: chicken curry
 
 Servings: 
 Servings
 
 Calories: 913kcal
 
 Author: Lalaine
Ingredients

1/4 cup canola oil
2 medium potatoes, peeled and quartered
2 large carrots, peeled and cubed
1/2 green bell pepper, cored, seeded and cut into cubes
1/2 red bell pepper, cored, seeded and cut into cubes
1 onion, peeled and cubed
3 cloves garlic, peeled and minced
1 (3 pounds) bone-in chicken, cut into serving pieces
1 tablespoon fish sauce
1 cup coconut milk
1 cup water
2 tablespoons curry powder
salt and pepper to taste
US Customary – Metric
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Instructions
In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
 Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside. 
Add onions and garlic and cook until softened. 
Add chicken and cook, stirring occasionally until lightly browned.
 Add fish sauce and continue to cook for about 1 minute.

Add coconut milk and water. Bring to a simmer.. skimming any scum that may float on top.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken. 
Season with salt and pepper to taste. 
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.


Nutrition
Calories: 913kcal | Carbohydrates: 25g | Protein: 52g | Fat: 67g | Saturated Fat: 24g | Cholesterol: 283mg | Sodium: 622mg | Potassium: 1420mg | Fiber: 5g | Sugar: 3g | Vitamin A: 117.4% | Vitamin C: 58.8% | Calcium: 10% | Iron: 46.7%

Chicken Adobo

Adobo is a Filipino dish of chicken or pork stewed in vinegar, garlic, soy sauce, bay leaves, and peppercorns.



Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
Yield: 4 to 6 Servings

Ingredients
1 tablespoon oil
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
1-1/2 pounds chicken, cut into serving parts
1 cup vinegar
½ cup soy sauce
1 cup water
2 bay leaves
salt and pepper to taste
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Instructions
In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

Adobo is the famous food in Philippines because of its authentic flavor and etc…