Adobong Pusit sa Gata (Squid Adobo with Coconut Cream)

One of the favorite food of Filipinos is Pusit or Squid in English.  It can be grilled, and cooked in different ways, like Adobo.  If you are a Filipino or a Filipino food lover then you know what's adobo.  This time, let me tell you how you can cook Adobong Pusit with Coconut Cream the way I've prepared it.

These are the ingredients that I've used for this dish:

Half Kilo of Squid

1 medium size onion

About 6 cloves of garlic (I love garlic)

Vinegar (This time I used Apple Cider Vinegar)

Cooking Oil (about 2 tbsps)

Soy Sauce

Salt and Pepper

2 medium Chopped Tomatoes (this is an optional but this time I wanted to taste a bit of tomato flavor)

Extra Thick Coconut Cream

2 not so hot Chillis



How I cooked it:



1.  I saute'ed the garlic and onions for at least a minute or before it turns brown.  Then, I added the tomatoes.

2.  Before I added the squid, I made sure that the tomatoes are well cooked to get that juice out of it.

3.  I saute'ed the squid about 1 minute since I still have to cook it further (Remember when cooking squid you don't overcook it or the squid will be very chewy)

4.  Then I added soy sauce then let it simmer for about 2 minutes before I added the vinegar.  For some reason I find it better tasting when I use that method instead of adding the soy sauce and vinegar at the same time.  I guess it is because the acid that vinegar contains.

5.  Try your squid if it's tender before you pour the cream.

6.  Then finally I poured the coconut cream and the chillis and let it simmer for couple of minutes.



Voila!  Adobong Pusit in Coconut cream is ready to serve.



Please note that cooking depends on your taste buds.  It may be tasty to some but for you it's not.  So remember, try experimenting and you may find a better tasting food than this one. :-)



Happy cooking!



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Crab Cooked in Coconut Milk

Ginataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but this time our recipe is Ginataang Alimasag or Crab cooked in Coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 6 medium size of Crab

* Squash

* Squash Flower / Bulaklak ng Kalabasa

* Yardlong Beans/Sitaw

* Spinach

* Coconut milk, 1 whole coconut

* Garlic

* Onions

* Chillis

* Fish Sauce

Cooking Procedure:

* Saute' garlic and onions, add fish sauce and coconut milk

* Let it boil then add the crabs

* Once the crab turned orange color, add the squash,  squash flowers and the spinach

* Let it cook for few minutes and turn off the fire and add the chillis.

* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.

This recipe is very easy to do and serves 6 people.  Eat it with steamed rice.

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How to: Clean Clams

One of my favorite seashells are clams, make a soup and the gingery taste of it taste so good. But before you can enjoy eating clams, you must thoroughly clean it first to remove the grain of sand.


Here's how to clean the clams:
1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away.
2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to "vomit" the grains of sand and grit that still be found inside.
3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells.
4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.

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How to: Clean Mussels

There are a lot of easy recipes that you can do with Mussels or Tahong in Tagalog, but first you have to be sure they are clean and grit free to enjoy them.



It is very important that the mussels are alive before cooking, dead mussels can be unsafe to eat and might be poisonous or will irritate your stomach.





Here's how to clean the mussels:

1. Thoroughly clean mussels by washing and scrubbing them to remove dirt and grains of sand.

2. Pull the beard from the mussels by using one's fingers, or use a kitchen knife as an alternative.

3. Tap mussels on the side to see if they are still alive. Mussels will either close or open when tapped.

4. Mussels that are already open prior to cooking should be discarded, they are already dead. On the other hand, discard mussels that remain closed even when cooked, they are also already dead and should not be consumed.

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Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

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Lumpiang Bangus / Milk Fish Spring Rolls

Lumpiang Bangus / Milk Fish Spring Rolls



Ingredients and cooking procedure after the jump.









Ingredients:

1 Large-sized bangus

1 medium onion

1 1/4 cup raisins

Vegetable oil for frying

3 medium-sized tomatoes

1 tsp. pounded garlic

30 lumpia wrappers

Salt and pepper to taste



Cooking Procedure:

1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.

2. Cut the onions and tomatoes into small pieces.

3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.

4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.

5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.

6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here. 



Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.

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Pinangat na Isda (Hito or Catfish)

Ingredients and cooking procedure after the jump.





Ingredients:

1 kilo of fresh fish (e.g. hito or dalag)

2 tbsps. of salt

6 tomatoes, quartered

1 medium-size onion, quartered

1/2 kilo tamarind, boiled then mashed to get pulp  



Cooking Procedure: 

- Gut the fish. Rub with salt, rinse then allow to dry. 

- Slice each fish into tow pieces; set aside. 

- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked. 

- Add the tamarind sour mash. Cook for 2 more minutes before serving.  



Note: By the way, Hito is a catfish.

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Pesang Dalag (Mud fish)

Another famous Filipino dish that you will surely love. So let us start cooking.



Ingredients and cooking procedure after the jump.

 



Ingredients:

1 thumb-size ginger, sliced 

3 onions, quartered 

1 tsp. whole peppercorns 

8 cups water 

1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained 

1 small Upo sliced 

2 Pcs. Pechay  



Cooking Procedure: 

- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay. 

- Add the dalag. Allow to boil first before adding the upo and pechay. 

- Allow to simmer for 5 more minutes before serving

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Inihaw na Tilapya and Talong

Okay! This food makes me really hungry right now. In english, inihaw is grilled, talong is eggplant but I really don't know what Tilapya in english is. All I know it is a fish from a pond. But if my readers knows it, kindly leave a comment.

This dish is very simple to do, there's no special recipe to do this. All you need is charcoal and barbecue grill. And of course the following:

* Tilapya

* Eggplant or Talong

* salt to taste

* Tong to flip the fish and Eggplant

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Adobong Tahong

Here is another way of cooking Tahong or Mussels.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of tahongm shelled

* 6 tbsp. of vinegar

* 7 cloves of garlic, crushed

* 2 tbsp. of salt

* corn oil

Cooking procedure:

1. Boil tahong in vinegar and a small amount of water.

2. Add salt and crushed garlic.

3. As soon as the liquid dries out, add cooking oil.

4. Cook for 5 minutes and remove from fire.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Nilasing na Hipon (Drunken Shrimps)

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 kilos of large shrimps

* 4 cups of Gin

* 4 cups of Flour

* Salt and pepper to taste

* Cooking Oil

Cooking procedure:

1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.

2. Place the shrimps in a bowl and add the gin.

3. Prepare the batter by mixing flour with some water and gin. Mixe well.

4. Add the batter to the shrimps and mix well until the shrimps are well coated.

5. Heat oil in a skillet and deep-fry the shrimp.

Isn't that easy? This recipe is like Camaron Rebosado just remove the shrimps shell and don't add gin.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!

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Sizzling Squid Sisig

Last night I prepared Sizzling Squid (Pusit) Sisig for the first time and it was so delicious. It was messy and time consuming to prepare but it's worth it. And I'd like to share it with you Pinoy Food Lovers.

Ingredients and Procedure after the jump.


Ingredients:

- I kilo of Squid

- Ginger

- 2 Big Onions

- Chilli Peppers red or green

- Salt and Pepper

- Cooking oil preferrably corn oil

- Kalamansi juice or Lemon Juice

Things needed for the grilling and the sizzling effect.

- BBQ Sticks

- Charcoal

- Sizzling Plates

Cooking Procedures

- Grill the squids, remove the plastic of the squids after they are grilled.

- Chop the squids and set aside.

- Chop Onions, ginger and chillis.

- In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.

Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

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Sinigang na Hipon (Shrimps)

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe.

Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients:
- 1 Kilo Shrimp
- 1/4 kilo of Tamarind/Sampalok
- 1 Onion - diced
- 3 Tomatoes - quartered sliced
- 2 pieces Radish regular size - sliced
- 1 bundle of Sitaw
- 1 bundle Kangkong - cut into 2" long
- 3 pieces long green chilli
- Salt or Patis to taste
- Water

Cooking procedure:
1. Boil Tamarind in water to soften. Mash and extract all juices and set aside.
2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish.
3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes.
4. Season with salt or patis.
5. Serve it hot on a pot or palayok.

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Baked Tahong

Ingredients:

- 1 kilo fresh large Tahongs or Mussels.

- 1/2 cup butter. (don't use margarine, not good for your health).

- 6 cloves garlic, minced.

- 1/2 cup grated cheddar cheese.

- 1/4 cup bread crumbs

Cooking Procedure:
1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.

2. Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.

3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake it for 10 - 15 minutes.

Note: If you have High Blood Pressure, don't eat too much tahong!

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