It has been along time since I have posted a Filipino Recipe….so to make amends, here’s a simple recipe for Ginataang Tambakol Steak (Tuna Steak cooked in Coconut Milk). I’ve added a few kamias to create a small souring effect on the overall taste of the sauce. I find that this dish is quite good when you break up the tuna steak and tossed in cooked pasta or in a mix salad and use the sauce as the dressing. I do hope you give this Busog! Sarap! recipe a try!
Showing posts with label Ulam (Mains). Show all posts
Showing posts with label Ulam (Mains). Show all posts
Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).
There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns. For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning. Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2 whole banana green peppers.
What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup). The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth. I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.
I tend to cook watery tasteless Nilagang Baka (Filipino Beef Stew with Clear Broth) but finally I have solved my Nilagang Baka problem. Didn’t use the “magic beef cubes” but used Beef Bones instead. This Filipino Dish is so good during our cold Brisbane weather at the moment and a favourite comfort dish among Filipinos.
WARNING!!! If you’re a bit squeamish on exotic dishes , please stop now and just jump on Busog! Sarap! Recipe Archives and select something tame to view. But if you’re game enough to read something quite different and delicious please read on….
Kulinarya’s theme for the month of April 2011 is Decadence.
What Foodie Decadence means to me, are dishes that are only served once in awhile. Not really recommended for everyday consumption as the dishes usually are high in calories and very rich. I’ve chosen Bopis for this month’s challenge as the ingredients are a bit exotic to a newbie and I haven’t seen somebody yet eat platefuls of this dish in one go.
We love our Pritong Isda (Fried Fish) and the fish of choice in our house for frying is Bream. Tilapia would be nice but in Australia, this type of fish is considered as a pest. Dead or alive, Tilapia is prohibited. If Bream is not available in your part of the world, just use your preferred fish or better yet, ask your fishmonger on what’s suitable for whole fish frying.
Kulinarya’s theme for the month of March 2011 is Gulay (Vegetables).
Ginisang Munggo (Filipino Sautéed Mung Beans) is a wonderful “ulam” (dish that goes with rice) during rainy and cold days. Dish starts with the classic Filipino holy food trinity which consist of garlic, onions and tomatoes and ends with the addition of chili leaves (I use bird’s eye chili leaves). The chili leaves gives that peppery taste that blends well with the slightly thickened flavourful broth.
Kulinarya’s theme for the month of November 2010 is RELLENO FILIPINO DISHES.
I’ve chosen to make Rellenong Bangus (Filipino Stuffed Milkfish) as it holds the greatest challenge for me and I needed to improve the recipe I’ve used previously which was 2 years ago. That is what’s good about Kulinarya Cooking Club, it gives me a reason to pick up a neglected recipe that I swear I would never do again because it is so damn hard to prepare. The stuffing is much tastier this time and the process of extracting the fish meat out of the Bangus is a lot quicker. I’ve done a post separately for the Prepping of the Bangus before the stuffing and cooking process as I want to show how it is done. Preparing Rellenong Bangus for the first time was really scary for me 2 years ago….just relying on just text instructions (I am more of a visual person, that’s the reason why Busog! Sarap! is full of pictures=P). So, I do hope that by giving as much details more people would try out this beautiful dish….
Lately, the TRIBE’s choice of dessert is Almond Jelly with Fruit Salad (Canned). I’m always left with the syrup/juice from the Fruit Salad and can’t bear to throw it away, so I freeze them in takeaway containers for future use. As I browse on the internet, I happen to find recipes of Pata Hamonado using different kinds of syrups/juice from canned fruits. I usually use Pineapple Juice for Hamonado but feeling adventurous last week, I’ve defrosted my spare big pork hock and Fruit Salad syrup/juice for this recipe.
Kulinarya’s theme for the month of September 2010 is SPANISH INSPIRED FILIPINO DISHES.
Camaron Rebosado (Filipino Battered Prawns) are prawns that’s unshelled with tails on and are marinated with calamansi juice and salt. They are then coated in batter and deep fried till crispy. It is served with Sweet and Sour Sauce, thanks to the Chinese influence in Filipino Cuisine. In Spanish they call their Battered Prawns as Gambas Rebozadas and the batter includes saffron powder or dye. As you can see, Filipinos made this dish unique by adding the twist of the citrus/salt marinade before coating the prawns with the batter mixture.
Kulinarya’s theme for the month of July is GUINATAAN/GINATAAN (Coconut Milk/Cream based dishes).
The Coconut Tree plays a very important role in Philippine cuisine, there are many uses from its roots to the leaves, that’s why it is rightly called the “Tree of Life”. Coconut Trees are very abundant in the Philippines and because it’s readily available, different regions boasts Guinataan/Ginataan specialties, from sweet to savoury…you have to be amazed on the variety on offer.
One of my all time favourite seafood dish is Adobong Pusit (Squid Adobo). I happen to spot some baby squids in Inala and can’t resist on making Squid Adobo. The baby squids were just a bit bigger than my thumb and it was a killer cleaning them out, removing the mouth and guts, taking out carefully the ink sacs (very important for the broth). Took me awhile just cleaning a small bowl of baby squids but it reminds me of the small fresh squids that my “Lola C” (grandmother) cooks in Navotas were I spent most of my elementary school vacations. I remember fondly, seafood vendors that drop by in my Lola C’s Sari-sari Store, offering freshly caught assorted seafood stored in their plastic buckets, sometimes I get lucky and get the chance to observe live fish swimming in a bucket before it becomes our lunch for that day.
Eggplants are my favourite in the vegetable kingdom, give me fried slices of eggplant and a fish sauce/calamansi or lemon juice dipping sauce, with steamed rice and I’m in 7th heaven. I had this crazy craving for fried eggplants with fish sauce during my first pregnancy (Miss M). I was so addicted to it that my Mom told me if I eat too much my baby will have purple spots all over its body. But of course, Miss M didn’t have any purple spots….it’s just an old Filipino wives' tale that if you eat certain things when you’re pregnant, in the end your baby will resemble it in some ways.
Since I’ve started food blogging late last year, I have been reading a lot of rave reviews about Momofuku’s Fried Chicken and its Octo Vinaigrette sauce. Mind you, I’ve also search how much that Momofuku Cookbook is, and at the moment I don’t have the ‘moolah’ ($) for it, wish I did. I’m still trying to save for my ultimate two wants…..a Kitchen Aid mixer and a Canon DSLR (I got a looooong way to go, btw!). But the stars were smiling at me and I found a site that provide extracts of the Momofuku Cookbook….original recipes of Momofuku’s Fried Chicken and Octo-vinaigrette links can be found here.
Kulinarya’s theme for the month of January 2010 is ADOBO.
Adobo is considered as one of Filipino’s soul food. There are many different version of Adobo, some add potatoes, some recipes have sauce, others are drier and others add coconut milk. This dish was called Adobo during the Spanish colonization of the Philippines, but it’s totally different with Spanish Adobo which is a combination of seasoning widely used in Spanish cooking.
There are many versions of Filipino Adobo and one of this is Adobong Sitaw (Snake Beans Adobo). This is one of my favourite “ulam” (dish that goes with rice). Filipino Adobo is influence by Spanish occupation, it’s a cooking process involving stewing with vinegar. Typical ingredients for adobo is vinegar, soy sauce, bay leaf and peppercorns.
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