Steamed Fish

Ingredients:

1 big fish (white fish, bass, salmon)
2 stalks of green onion (cut in thirds)
1 big lemon
salt & pepper
1 sm quarter of ginger (julliened)
1/2 c water
2 tbs olive oil
2 tbs cooking wine (optional)

Clean fish and cut 3 slits on both sides. Squeeze lemon all over it and rub salt and pepper inside and out. take half of the ginger and green onion and stuff inside the fish. Line wok, skillet, or steam-safe plate with the rest of the ginger and green onion. Place the fish on top and pour olive oil all over it. Add water. Cover and steam for about 20 minutes or until fish is done.

Variations: You can replace olive oil with butter and ginger with onion.


This fish steamer is one great investment!
You can cook your fish on stove or bake it in the oven.

Anchovies with Peanuts (Dilis)

This is a very popular dish in Taiwan. People usually eat this dish with a cold beer or two.

Ingredients:

80 g dried anchovies (dilis)
100 g cooked peanuts (without skin)
2 c oil
2 large green or red chilies (julienned)
2 cloves of garlic (chopped)
3 stalks spring onion (chopped)
1 tbs rice wine
pinch of black pepper

Heat oil in a wok or skillet and deep fry anchovies for about 1-2 minutes. Remove anchovies andand drain. Set aside. In the same pan, add chili pepper, spring onion, garlic and rice wine and saute for 2 mintues. Add anchovies and peanuts and stir for another 4-5 minutes.

Recipe from: eatingchina.com

Pochero

Ingredients:


1/2 lb chicken (cut in sm pieces)
1/2 lb pork (cut into cubes)
1/2 lb beef (cut in cubes)
4 pcs chorizo de bilbao
8 c water
1 tsp salt
1 bundle onion leeks
6 cloves of garlic (minced)
2 tbs oil
5 pcs saba banana
5 pcs potatoes (quartered)
5 pcs sweet potatoes (quartered)
1 c chickpeas
1 sm cabbage (quartered)
salt and pepper to taste

Combine the meat, chorizo, leeks, and water in a large pot. Bring to a boil. When it starts boiling, lower fire and simmer until meat is tender. Take out all the meat from the stock and set aside. In a pan, heat oil and saute garlic and onion. Add stock and bring to a boil. Add meat, banana, potatoes, sweet potatoes and chickpeas. Season with salt and pepper. When vegetable is done, add the cabbage, cover and cook for another 5 minutes.

Paksing Pata

Ingredients:

1 pork pata (chopped)
1 gm dried banana blossoms
1/2 c dried oregano leaves
1 tbs peppercorn (whole)
4 cloves garlic (crushed)
1 c vinegar
2 c water
2 tbs soy sauce
1 tbs salt
1/2 brown sugar (packed)

In a lot pot, combine pata and all the ingredients. Bring to a boil. When it starts boiling, lower the heat and simmer until meat is tender.

Pandesal

Ingredients:

1 1/2 tbs active yeast
3/4 c lukewarm water
2 tsp sugar
3 c all purpose flour (unsifted)
1/4 c sugar
1 1/4 tsp salt
1/3 c butter
4 egg yolks
1/2 c milk

Step 1: Dissolve sugar in water, then sprinkle yeast. Set aside for 5 miniutes or until bubbly.

Step 2: Combine flour, sugar, and salt and sift together.

Step 3: Cream butter, add yolks, milk, yeast mixture. Add mixture to the dry ingredients. Mix well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in size. Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs. Cut into 1 1/2 inch width. Place cut side up in a cookie sheet dusted with bread crumbs. Let rise for another 30 minutes to 1 hour. Bake at 300 degrees F for 15 minutes or until golden brown.

Sampelot (Ginataan)

My husband, who is of Chinese descent, loves this dessert. I always make this for him when I know he's had a bad week at work. Nothing like sampelot to make him smile.

Ingredients:

5 pc saging na saba
1 pc kamote (sweet potato)
1 pc gabi (taro root)
1 pc ube (optional)
1/2 c sago (small)
1/2 c bilo-bilo
1/2 c langka (shredded)
3 c kakang gata (first extract)
2 c sugar (white)

Cut the kamote, gabi, ube and saging into bite size squares. Mix all the ingredients and 3 c gata in a large pot and bring to a boil. When it starts boiling, add the sugar and bilo bilo. Let boil until all ingredients are cooked and the bilo bilo floated at the top. Serve hot in bowl, topped with the kakang gata (first extract) and Inangit.

Note: In the U.S., where bilo bilo is not readily available, I use Mochi flour to make bilo bilo. It's my husband's favorite so I usually make my ginataan with lots of bilo bilo.

Inangit

This wonderful dish reminds me of my father who used to make it during the Christmas holidays. Inangit is also great when serve with sampelot (ginataan).

Ingredients:

1 c malagkit (glutinous rice)
3 c coconut milk
1 tsp salt
2 tbs sugar

Wash malagkit rice thouroughly. Boil using the coconut milk (first extract). Add salt and sugar. Cook over low fire stirring occassionally. Cook for 1 to 1 1/2 hours until soft and chewy.

Tamales

Ingredients

3 c rice (toasted, soaked)
6 c coconut milk
1 tsp pepper
1 tbs salt
1/2 cup peanuts (toasted & ground)
1/2 c squash flour
2 tbs cooking oil
2 tsp garlic (minced)
1/2 c onion (chopped)
1 c cooked chicken (shredded)
1 c ham (sliced)
1 c shrimp (boiled & shelled)
3 eggs (hard-boiled & cut in wedges)
1/4 c raisins
1/4 c whole peanuts (toasted)
banana leaves
string (for tying)

Put together rice, coconut milk, salt and pepper in a sauce pan. Cook over low heat, stirring occassionally. Cook until dry. Add ground peanuts and mix thoroughly. Divide rice mixture into two. Add squash flour to one part. Set aside.

Saute garlic, onion, chicken, ham and shrimp. Stir and cook for about 5 minutes. On double layers of banana leaves, put 3 tbs of the white mixture and top with an equal amount of the mixture with squash flour. Pat to flatten the sides. Top with chicken, ham, shrimp, eggs, raisins and whole peanuts. Wrap and tie securely. Steam for 30 minutes. Cool before serving.