Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup)

Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup) - Kawaling Pinoy: "

Ingredients:

1 pound salmon belly, scaled and cut into serving portions
2 cups tree cucumber (kamias)
2 medium tomatoes, chopped
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
1 bunch bok choy
1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 6-inch white radish (labanos), peeled and cut into chunks
1 banana chili
1 tablespoon fish sauce
1 tablespoon vegetable oil
4 cups water
salt to taste"

Instructions:

In a pot, heat oil over medium heat. Add onions and garlic and saute until soft and aromatic. Add tomatoes and saute until barely softened. Add fish sauce and continue to cook for about 2 minutes.
Add water and bring to a boil. Add kamias and banana chili. Add radish and cook for about 2 to 3 minutes. Add long beans and cook for another 1 to 2 minutes. When vegetables are tender yet crisp, add salmon and continue to cook for about 3 to 5 minutes or until fish changes color. Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

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Ginulay na Mais

Ginulay na Mais ~ Overseas Pinoy Cooking: "

Ginulay na Mais, Gulay na Mais. Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Sautéed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For this version oyster mushroom and spinach are added. Here is the recipe.

Ingredients:

4 young white corn on the cob
1 cup boiled pork cut into cubes
1 cup shrimp, shelled
160 grams baby spinach leaves
150 grams oyster mushroom
2-3 green chili
1/4 head garlic, chopped
1 small size onion, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt to taste
cooking oil

Procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan suttee garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the mushroom and simmer for 1 to 2 minutes, correct saltines if required. Now add in the spinach and cook for another half a minute. Serve hot with rice.
"
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Malunggay and Corn Soup with Shrimps

Malunggay and Corn Soup with Shrimps | Filipino Style Recipe: "

Corn and malunggay soup with shrimps is another easy and simple soup dish that is commonly serve during rainy season. This healthy dish consists of corn, malunggay and shrimps sauteed and cooked in chicken or shrimp broth.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings

Ingredients:

3 gloves garlic, minced
1 onion, chooped
8-10 pieces shrimps, peeled and deveined
1 cup corn kernels
a bunch of malunggay leaves
1 chicken or shrimp bouillon(broth cubes)
3 cups water
fish sauce or salt and pepper to taste

Procedure:

1. In a pot, heat oil then saute garlic and onion.
2. Add corn kernels and shrimps then continue sauteing for 3 minutes.
3. Pour water and bring to boil then add bouillon cube.
4. Adjust seasoning with fish sauce and pepper then add malunggay leaves.
5. Simmer for 1-2 minutes then turn off the heat.
6. Transfer to serving bowl and serve hot.

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Pesang Manok

Pesang Manok: "Pesang Manok Recipe

Ingredients:
3 lbs. Chicken, cut into serving pieces
4 cups water
2 cups chicken broth
2 to 3 thumbs ginger
2 large potatoes, quartered
1/2 to 3/4 lb, Napa cabbage, cleaned
2 tablespoons fish sauce
1 teaspoon whole peppercorn"



Cooking Procedure:

1. Combine chicken, water, chicken broth, ginger, and whole peppercorn in a cooking pot. Let boil. Simmer for 30 to 45 minutes.
2. Add the potatoes and cook for 12 minutes.
3. Put-in the Napa cabbage and fish sauce. Cover and cook for 2 minutes.
4. Transfer to a serving bowl.
5. Serve. Share and enjoy!

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Langka Salad

A refreshing side dish perfect for dishes with heavy and rich sauces.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

½ kg unripe jackfruit (langka), sliced and boiled until tender
¼ kg shrimp, shelled and deveined, blanched
2 pieces medium size tomatoes, sliced thinly
1 medium size onion, sliced thinly
1 thumb size ginger, finely chopped
1 sachet 8g MAGGI MAGIC SARAP
1 cup gata (coconut milk)
salt and sugar to taste

HERE'S HOW:

1. Toss together langka, shrimp, tomatoes, onion and ginger. Set aside.
2. Dissolve MAGGI MAGIC SARAP in the gata and season with salt and sugar to taste.
3. Drizzle prepared gata into the vegetable mixture. Toss lightly to combine. Refrigerate until before serving.

Nutritional Content:
Calories: 222
Carbohydrates (g): 26
Protein (g): 7
Fats (g): 10

Native Salad with 2 Dressings

Flakes of tinapa and bits of chicharon, coupled with a choice of two dressings, lend an exciting twist to this native Filipino salad.

Preparation Time: 20 minutes
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

4 cups blanched kamote tops (talbos ng kamote)
½ cup minced onions
1 cup tomatoes, cut into thin wedges
½ up flaked tinapa
¼ cup ground chicharon

Spicy Vinaigrette Dressing: Whisk -
¼ cup vinegar
1-1/2 tbsp MAGGI SAVOR, Garlic Flavor
2 tbsp olive oil
1 tsp crushed garlic
½ tsp prepared mustard
dash of salt
sugar to taste

Creamy Ranch Dressing: Combine -
1 125 g. pack NESTLE YOGURT, Natural
2 tbsp mayonnaise
½ tsp vinegar
1 tsp Dijon mustard
dash of black pepper
dash of dried thyme leaves
sugar to taste
1 tsp. lemon juice
½ tbsp. minced spring onions

HERE'S HOW:

1. Put a little salt in boiling water before adding kamote tops . Cook 2 minutes and drain well.
2. Toss the rest of the ingredients for salad except chicharon.
3. Toss salad with a choice of the 2 dressings and sprinkle chicharon

Nutritional Content:
Calories: 116
Carbohydrates (g): 8
Protein (g): 4.3
Fats (g): 9.6

Kinilaw

WHAT YOU WILL NEED:

1/2 kg fish flesh
4 tbsp DEL MONTE Red Cane Vinegar
1 tsp calamansi juice
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
20 g ginger, diced or chopped
2 pcs siling espada, sliced
1 tbsp coconut milk (gata)

HERE'S HOW:

1. Wash fish and slice into cubes. Drain. Marinate fish in 2 tbsp DEL MONTE Red Cane Vinegar and calamansi for 5 minutes then lightly squeeze. Set aside.
2. Combine remaining DEL MONTE Red Cane Vinegar, DEL MONTE Sandosenang Sarap All-in-One Seasoning and ginger in a non-metallic bowl. Mix well.
3. Add ½ tsp iodized fine salt (or ½ tbsp iodized rock salt), sili and coconut milk. Chill until ready to serve.

Makes 6 servings.

Tinolang Isda

WHAT YOU WILL NEED:

1/2 kg fish (Rumpi, Tanigue, Talakitok)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
150 g (3 pcs) native tomatoes
2 pcs siling espada
160 g (10 stalks) leeks, sliced into 2

HERE'S HOW:

1. Rub fish with 3/4 tsp iodized fine salt (or 2-1/2 tsp iodized rock salt). Set aside.
2. In a casserole, sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil. Add 6 cups water and tomatoes. Bring to a boil.
3. Add fish, sili, leeks and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 5 minutes or until fish is cooked.

Makes 6 servings.

Balbacua

WHAT YOU WILL NEED:
1.5 kg balbacua set (paa, balat, mukha, buntot), skin part cut into wide
rectangular strips
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp DEL MONTE Tomato Paste
1 tbsp peanut butter
2 tbsp tausi
2 pcs siling espada
* alternative to balbacua set: ½ kg skin and 1 kg beef knuckles

HERE'S HOW:

1. Simmer meat in 6 cups water until tender (about 1 hour and 15 min). Drain but reserve the stock.
2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Tomato Paste and peanut butter in 1 tbsp oil. Add stock and 1/3 cup water. Bring to boil.
3. Add cooked meat, tausi and sili. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10-15 minutes over low heat.

Makes 8 servings

Paklay

WHAT YOU WILL NEED:

1/2 kg goat’s innards (paklayon), cut up
50 g ginger with peel, sliced
1 pc laurel leaf
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
100 g (1 pc) small carrot, sliced into rounds then quartered
1 tbsp tausi
30 g (1 pc) small bell pepper, cut into strips
1 pc siling espada (optional)

HERE'S HOW:

1. Boil goat’s innards in 4 cups water with half of ginger and laurel until tender. Drain.
2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil and carrot. Add goat’s innards, remaining ginger, tausi, 1 cup water and bell pepper. Add siling haba and season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes.

Makes 6 servings.

Tinolang Bun-ao

WHAT YOU WILL NEED:

1 kg big halaan, cleaned of sand
3-4 cups water
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger with peel, sliced or lightly
pounded
40 g (2 stalks) leeks, sliced into 2

HERE'S HOW:

1. In a pot, combine all ingredients except leeks. Bring to a boil and cook until shells open.
2. Discard ginger and add leeks. Season with ¼ tsp iodized fine salt (3/4 tsp iodized rock salt). Simmer once.

Makes 6 servings

Nilat-ang Baboy

WHAT YOU WILL NEED:

1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger, sliced or lightly pounded
1/2 kg pork pigue, cut up
50 g ubod, cut into thin strips (1/3 cup)
50 g cabbage, shredded
50 g gabi, cubed (1/4 cup)
20 g (1 stalk) leek

HERE'S HOW:

1. Combine 4 cups water, DEL MONTE Sandosenang Sarap All-in-One Seasoning, ginger and pork. Season with 2 tsp iodized fine salt (or 2 tbsp iodized rock salt). Boil for 30 minutes or until meat is almost tender. Discard ginger.
2. Add ubod and gabi. Simmer for 5 minutes or until tender. Add cabbage and simmer for 3 minutes.

Makes 4 servings

Humba

WHAT YOU WILL NEED:

2 tbsp brown sugar
3 tbsp cooking oil
2 sachets (18 g each) DEL MONTE Sandosenang Sarap All-in-One
Seasoning
1.1 kg pork pata, cut into large
chunks
2 tbsp soy sauce
1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
1 tbsp tausi
3 cloves star anise
1 pc siling espada

HERE'S HOW:

1. In a heavy bottomed casserole, melt sugar in oil. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and pata. Mix until meat is brown.
2. Add soy sauce, DEL MONTE Tomato Sauce, tausi, star anise and 1-1/2 cups water. Simmer until meat is tender (about 1 hr and 30 min). Add siling haba.

Makes 6 servings.

Utan Bisaya

 

WHAT YOU WILL NEED:

1/2 kg (4 pcs) salay-salay or alumahan
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g kamote, cubed (1/4 cup)
50 g (1 small pc) gabi, cubed (1/4 cup)
50 g sayote, cubed (1/4 cup)
50 g squash, cubed (1/4 cup)
100 g (5 pcs) okra, sliced
30 g ubod, sliced into thin strips (1/4 cup)
20 g leek, sliced into 2 inch strips
100 g (2-1/2 cup) malunggay leaves

HERE'S HOW:

1. Rub ¼ tsp iodized fine salt onto fish. Heat ½ cup oil and fry fish until golden brown. Cool and flake into large pieces. Set aside.

2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 1 tbsp oil. Add 6 cups water and bring to boil. 

3. Add flaked fish, kamote, gabi, sayote and squash. Season with 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt). Cover and simmer for 5 minutes or until almost tender. Add okra and ubod. Cook for another 2-3 minutes. Add leek and malunggay just before turning off the heat.

Sinugba

WHAT YOU WILL NEED:

1/2 kg fish belly (ganta-an)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp cooking oil (for basting)

HERE'S HOW:

1. Rub fish with DEL MONTE Sandosenang Sarap All-in-One Seasoning.
2. Grill on hot coals. Baste with oil while grilling.

Makes 6 servings.

Inun-unan

WHAT YOU WILL NEED:
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
1/4 cup DEL MONTE Red Cane Vinegar
30 g ginger with peel, sliced
50 g (4 pcs) kamias, sliced
350 g (3 slices) tanigue
1 pc sili espada
1 tbsp cooking oil

HERE'S HOW:

1. Combine DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Red Cane Vinegar and 1/3 cup water. Mix well.
2. Add luya, kamias, fish and sili. Simmer for 5 minutes or until fish is almost cooked. Add oil and ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for another 5 minutes.

Makes 6 servings.

Ginataan

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ tbsp oil
300 g kalabasa, sliced
200 g sitaw, sliced
¾ cup thick coconut milk

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for half a minute.
2. Add vegetables and coconut milk. Simmer uncovered with occasional stirring for 10 minutes or until cooked.

Makes 4 servings

Prito o Ihaw

FISH
½ kg tilapia, cleaned and scaled
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
oil

HERE'S HOW:

1. Make a slit on both sides of fish. Spread DEL MONTE Sandosenang Sarap All-in-One Seasoning all over the fish. Let stand for 10 minutes.
2. Fry until cooked.

Makes 2-3 servings.


PORK CHOP
½ kg pork chops, sliced
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
oil

HERE'S HOW:

1. Baste pork chops with DEL MONTE Sandosenang Sarap All-in-One Seasoning. Let stand for 10 minutes.
2. Fry until cooked.

Makes 4 serving

Adobo

Whether it’s a party or just an everyday meal, adobo just seems to be one of those dishes we can’t get enough of. But just when you thought your old recipe couldn’t get better, here comes DEL MONTE Sandosenang Sarap All-in-One Seasoning, a versatile new seasoning that promises to give your grandma’s adobo a flavorful new kick. 

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning

½ tbsp oil

½ kg pork kasim, cut up

1-½ tbsp DEL MONTE Red Cane Vinegar

1 pc small laurel

¼ tsp peppercorn, crushed

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for a few seconds. Add pork, sauté for 10 minutes.
2. Add 1/3 cup water and remaining ingredients. Cover and simmer for 30 minutes over low heat.

Makes 4 servings.

Ginisang Gulay

SAYOTE
½ tbsp cooking oil
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ kg sayote, sliced diagonally ½ cm thick
3-4 tbsp water

HERE'S HOW:

1. Heat cooking oil in pan. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and stir for a few seconds.
2. Add sayote, sauté for 1 minute. Add water.
3. Cover and simmer over low heat for 5 mins.

Makes 2-3 servings.



CABBAGE
 ½ tbsp cooking oil
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ kg cabbage, sliced diagonally ½ cm thick
3-4 tbsp water

HERE'S HOW:

1. Heat cooking oil in pan. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and stir for few seconds.
2. Add cabbage and water. Stir for 5 mins.

Makes 2-3 servings.