BATCHOY

1. • 
     

     
     

     How to Cook Filipino Batchoy

     
     

     
     
     
     
     

     1. • 1
          Pour 12 cups of pork stock into a large cooking pot. Add one onion cut into quarters, half a head of crushed garlic, 1/2 tsp. shrimp paste, 1 tbsp. crushed peppercorns, 1 tsp. soy sauce, 1 tbsp. sugar, 2 tbsp. Worcestershire sauce and a pinch of salt. Stir all the ingredients together. Bring the mixture to a boil and reduce the heat to a simmer.
        • 2
          Boil water in another pan to blanch the shrimp. Blanch by plunging the shrimp into the boiling water and removing them after one minute. Put the shrimp into cold water straight away to stop the cooking process. Drain the shrimp and set them aside.
        • 3
          Add the chicken, pork and liver to the large simmering pot. Simmer for a further 25 minutes.
        • 4
          Remove the chicken, pork and liver from the broth with a slotted spoon. Cover the meats and set them aside.
        • 5
          Simmer the broth for about 10 to 20 minutes longer. Add salt according to your taste.
        • 6
          Cut the chicken, pork and liver into small strips.
        • 7
          Add some oil to a frying fan. Saute three cloves of chopped garlic until golden. Set the garlic aside.
        • 8
          Prepare noodles according to their specifications, and put them into a serving bowl. Take the broth off the heat and pour it through a strainer. Pour the resulting liquid broth over the noodles.
        • 9
          Arrange the meats on top of the noodles. Sprinkle spring onion, fried garlic and chicharon on top to garnish. Serve the dish immediately.

     
     
     
     

PAKSIW

 1/2 Kg Fish

- Galunggong

- Mackerel Scad

4 Cloves Garlic (Pressed)

1 Long Green Pepper

Ginger Sliced

 Ampalaya or eggplant (Optional)

Vinegar

Soy Sauce

Water

Salt (Optional)

1/4 Knorr Cubes (Optional)

Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

Transfer to a covered dish and store in the refrigerator to ‘age’ for 2
days.

Reheat over moderate heat just until heated enough before serving.

Add ampalaya and eggplant during the last five minutes of cooking.

PASAYAN

1. Heat oil in a pan. Sautee ginger until aroma comes out. Add prawns and wait until it turns pink.

2. Add soy sauce and Sprite, let it boil for a few minutes.

3. Season with salt. Taste should be sweet and have a tang (because of soy sauce).

4. If done, add spring onions on top. Serve hot.


Oh, i have to add, for the amount of sauce or "sabaw" on your prawns it really depends on who will eat the food, because others like it with "sabaw", others do not. You can discard the "sabaw" if you want, its your choice. =)

TILAPIA

This sweet and spicy recipe for tilapia comes from the Philippines. In fact, the term ginataang refers to any Filipino dish that is made using coconut milk or coconut cream. Ginataang tilapia cooks in less than a half hour after all of the preparations are done.In a casserole, arrange fish and spices.

1. Pour in vinegar and coconut milk.
2. Boil for five minutes.
3. Add squash or eggplant and cook until almost done.
4. Add onions, red and green peppers and ampalaya (bitter gourd).
5. Season with salt.
6. Cook until vegetables are done.
7. Serve hot with steamed rice.

KINILAW

Kinilaw is Filipino raw-fish salad that's extremely popular in the Southern Visayas region. It's similar to a Ceviche and is served as a side dish, but is an excellent appetizer. It's refreshing, tasty and a great party dish.


Clean and cut fish into small cubes. Rinse the fish in water, drain.

Flash rinse the fish quickly in ½ cup vinegar, drain.

Add final ½ cup vinegar to the fish. Squeeze the citrus over the mix.

Add onion,  ginger, garlic and salt (add salted egg and peanut and peppers if you want). Mix gently, scooping bottom to top; this prevents the crushing of the fish.

Leave in the fridge for at least an hour before serving.

ALIMANGO

Fill the bucket with water and dump all the live crabs. Have the lid handy to close in on crabs that are trying to get out of the container. Let this sit for about 10 minutes.

Holding the lid in place, dump all the water from the container and fill a second time. If the water is still murky, repeat step 1, otherwise, set aside for 5 minutes.

Holding the lid in place, dump all the water from the container and fill a second time. If the water is still murky, repeat step 1, otherwise, set aside for 5 minutes.

To transfer the crabs on a cooking pot without much resistance from them, the most 'humane' thing to do is to put ice on the water to make them sleep.

Put enough ice on the bucket to make the water ice cold.

Fill your pot with just a quarter full water and bring to a boil.

Transfer the crabs onto the pot, bring back to a boil and turn the heat down to simmer.

Cook for 20 to 25 minutes for a dozen piece crab, or about 10 to 15 minutes for less than a dozen. DO NOT PUT ANY SALT.

Take the crabs out of the pot, serve hot with rice along with a side of lemon/fish sauce or vinegar dip.


COOK'S TIPS

• DO NOT SALT the water or the crabs when cooking so as not to lose the crab fat. They will disintegrate into the cooking liquid if you put salt on them.
• You only need enough water on your pot to keep it from drying out during the cooking process, the crabs should not be submerged in water or you could have a hollow crab filled with water.
• To infuse flavor onto the cooking liquid, I use part water and part lemon-lime soda (you know, Sprite or 7-up). It gives the crab a hint of sweetness.
• Season your cooking liquid with garlic or herbs according to your preference to add flavor to your crab... just do not add salt if you love your crab fat.

TALABA

Discard any open oysters. Any oysters that are still open is likely dead for a while and can carry deleterious bacteria. Any oyster poorly sealed should be thrown away before you start cooking.

Using a scrub brush, clean the sealed oysters under cold water. Brushing will remove dirt and contaminants on the surface of the shell. No soap needed.

Open the oysters by either steaming or microwaving for 30 seconds. While oysters can be cooked by boiling the shell upright, unsealing the shell before cooking will allow for a greater variety of choices in preparation.

Huck the oysters with an oyster knife. Insert the knife near the hinge oyster, then acting on the top open. Be sure to not spill any wine oyster. Pull up the top, and disrupt the muscles in the shell hinge. Removing the top shell is the correct step in preparation for baking, while removing the oysters completely out of their shell can be useful for making soups, frying, or other recipes that where the oysters are incorporated.

Boil oysters. Starting at a rolling boil, leave the oysters in water for approximately three minutes. When the edges start buckle, quickly remove the oysters from the boiling water. Oysters Cooking too long will make an unpleasant taste and rubbery texture.

Prepare a proper dressing. Popular accompaniments oyster can be as simple as a squeeze of lemon. Other popular choices the melted butter with garlic, thyme or parsley. Oyster sauce can be made by the combined oyster liquor, salt, soy sauce and ginger.