Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice. The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.



Oxtail Lugaw

Lugaw, Beef Cheeks and Tripe Combination

Beef Cheeks Lugaw

Chicken Arroz Caldo with Bacon

Goto, Beef Tripe Lugaw

Arroz Caldo

Seafood Lugaw

Special Lugaw, Special Pinoy Congee

Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.

Ingredients:



2 slices tanguigue, cut into large cubes

1/2 kilo risotto rice

1 big bowl malungay leaves

1head garlic, peeled, crushed, chopped

2-3 thumb size, ginger, skinned, cut into thin strips

1 medium size onion, peeled, chopped

1/2 cup fish sauce

salt and pepper

cooking oil

Cooking procedure:



Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.

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Fried Tanguigue Steak with Tomato Onion Chili Relish

Fried Tanguigue Steak with Tomato Onion Chili Relish. A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool?

Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish, and yes I ate with my hands, how good was that. Believe me it was a great lunch.



See other similar dish;



Fried Pork Chop with Tomato Onion Chili Relish

Pinoy Fried Pork Chop

Crispy Fried Buntot ng Tanguigue

Lechon Kawali

Fried Fish with Pinoy Mango Avocado Salsa

Fried Surgeon Fish with Green Mango and Pineapple Salsa

Crispy Fried Pla-Pla, Tilapia

Crispy Fried Fish

Fried Fish, Pritong Alumahan

Tanguige Steak

Crispy Fried Espada

Crispy Fried Dilis, Deep Fried Fresh Anchovies

Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish.





Ingredients:



2 to 3 pieces tanguigue steak/slices

2 large size tomatoes, diced

1 small size onion, peeled, diced

2 red/green chili, sliced, optional

fish sauce

salt

pepper

cooking oil

Cooking procedure:



In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the tanguigue slices for 3 to 6 minutes, defending on the tanguigue slices thickness, then turn the tanguigue slices on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.

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Fettuccine with Mushroom and Mushroom Sauce

Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.

Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.

Ingredients:



500 grams fettuccine cooked as per package directions

150 grams fresh button mushrooms, sliced

150 grams fresh oyster mushrooms, coarsely shredded

150 grams fresh shimeji mushrooms, loosen from cluster

2 big cans Campbell’s Condense Cream of Mushroom Soup

1/2 head garlic chopped

1 medium size onion, chopped

2-3 tbsp. parsley flakes

1/2 block cheddar cheese, grated

fried chopped garlic

parmesan cheese

salt and pepper

chili flakes

olive oil

Cooking procedure:





In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.





See other similar pasta recipes:



Mushroom with Dried Fish Fettuccine Carbonara

Pinoy Carbonara, Carbonara Pinoy Style

Tuna Carbonara

Pinoy Seafood Carbonara

Asparagus and Mushroom Spaghetti in White Sauce

Spaghetti with Clam and Shrimp in White Sauce

Spaghetti with Halaan

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Braised Pork Belly with Pineapple

Braised Pork Belly with Pineapple. Sweet braised dishes have become regular to OPC. The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had.



Braised Pork Belly and Quail Egg

Braised Pork and Tofu with Black Fungus

Braised Pork Leg with Tausi

Asado Bulalo, Beef Shank Asado

Braised Pork Knuckles and Tofu with Black Beans

Beef Pares

Pata with Coke, Pork Leg Braised with Coke

Pata Tim

Braised Pork Leg with Hoisin Sauce

Pork Spareribs With Tausi

Mango Beer Braised Beef Spare Ribs

Beef Asado, Braised Beef

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares



Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices.

Here is the recipe on my Braised Pork Belly with Pineapple





Ingredients:



1/2 kilo pork belly, pork rasher

1 small can pineapple slices in syrup

1 head garlic, crushed

1/4 cup soy sauce

1/4 cup oyster sauce

1-2 tbsp. brown sugar

2-3 pcs. star anise

2-3 pcs. bay leaf

1/2 tsp. ground peppercorns

1/4 cup cornstarch

salt

Cooking procedure:



If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 to 4 cups of water, add in the soy sauce, oyster sauce, star anise, garlic, sugar, ground, ground peppercorns, bay leaf and the pineapple slice including the syrup. Bring to a boil and simmer for 45 to 60 minutes or until the pork are tender and pork skin turned to jelly like softness. Add more water if necessary. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Correct saltiness if required. Serve with steamed rice.

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Braised Pork and Tofu with Black Fungus

Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit, the more popular one is Cebu’s Bam-i.

On today’s dish, Braised Pork and Tofu with Black Fungus, I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half.

Here is the recipe of my Braised Pork and Tofu with Black Fungus.

Ingredients:



250 grams pork belly cut into large cubes

1 big block, firm tofu, cut into rectangles, fried and cut into cubes

100 grams fresh black fungus

1/2 head garlic, peeled, crushed

2-3 pcs. bay leaf

2-3 pieces star anise

1/4 cup soy sauce

2 tbsp. Hoisin sauce

1/4 cup oyster sauce

2-3 tbsp. brown sugar

1 tsp. ground peppercorns

1/4 cup cornstarch

salt

cooking oil

3-4 boiled egg, shelled

Cooking procedure:



Place the pork, fried tofu, garlic, ground peppercorns, bay leaf, star anise, soy sauce and black fungi in a medium size sauce pan. Add enough water to about 2 inches above the meat line. Bring to a boil and simmer for 1 to 1 1/2 hour at low to medium heat, add more water as necessary. Now add in the boiled eggs, oyster sauce, Hoisin sauce and sugar, continue to simmer for another 5 to 10 minutes or until the liquid I reduced to about half. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water, cook for about a minute more. Serve hot.

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Pork and Ampalaya with Oyster Sauce

Pork and Ampalaya with Oyster Sauce. This is an old recipe my Beef and Ampalaya with Oyster Sauce is one of the very first dish that I have posted when I was starting this Pinoy Food Blog. I do have also a chicken version of the dish, Chicken and Ampalaya with Oyster Sauce. I love this dish it is easy to cook and you cannot go wrong. I am am sure you will love it as well, not of course you do not like ampalaya.

As I said cooking is easy, and it is also very quick. For the pork used tenderloin, cut in thin strips and marinated with soy sauce, cornstarch and ground peppercorns. Cooking mostly require stir frying.

Here is the recipe of my Pork and Ampalaya with Oyster Sauce.





Ingredients:



1 medium size pork tenderloin, about 1/2 kilo, sliced into strips

1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise

1 small size onion, peeled, chopped

1/2 head garlic, peeled, crushed, chopped

1/4 cup soy sauce

1/4 cup oyster sauce

1/3 cup cornstarch

1 tsp. ground peppercorns

salt

cooking oil

Cooking procedure:





Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to brown and start to sizzle, set aside. Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required. Serve hot with a lot of rice.

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Pansit Miki with Upo

Pansit Miki with Upo. Upo at this time have been a regular item in Woolworth Supermarket and on weekend markets here in Darwin, it must be in season. Now I have to think of something to cook this vegetable. The truth is upo is one of my favorite vegetables. In fact I have already posted a lot of dish that uses upo as the main ingredient or included as one of the vegetable ingredients. Check it out, click the link on the list below.



Ginisang Upo

Ginisang Pansit Bihon with Upo

Dinengdeng

Sardinas, Upo at Sotanghon

Sugpo at Upo Buridibud

Boiled Vegetables Salad

Dinengdeng with Inihaw na Tilapia

Batso, Batcho, Sautéed Upo with Dried Shrimp

Batso nga Tabungao

Ginisang Upo with Sotanghon

Sautéed Hairy Melon, Pinoy Upo Style

Dinengdeng, Green Leafy Version

Steamed Vegetables, Pinasingaw na Gulay

Tabungaw (Upo) nga Buridibud

For today I tried to use upo as the main vegetable ingredient of pansit miki. The outcome was good it really compliments the already chewy and delicious miki noodles. Upo when cook is crisp and chunky. I would love to cook this dish again if I have to.

Here is the recipe of my Pansit Miki with Upo, try it.





Ingredients:



1 medium size upo, skinned sliced into thin triangles

1 bunch, bok choy or pechay, cut to pieces

1 small carrot, skinned, cut into thin strips

1 cup pork belly, boiled, cut into strips

1 cup shrimp, trimmed shelled

3-4 pieces chicken liver fried, cut into small wedges

1 400g pack thick fresh Hokien noodles

1/4 cup fish sauce

1/4 cup dark soy sauce

1/2 cup oyster sauce

1/2 bulb, garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

1-2 tsp. ground peppercorn

2-3 tbsp. parsley flakes

salt

cooking oil

Cooking procedure:



In a wok or large frying pan, heat generous amount of cooking oil. Stir cook the garlic and onion until fragrant. Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.

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Ginataang Ampalaya

Ginataang Ampalaya. To Bicolanos most likely vegetables are cooked with coconut, even the bitter guard or ampalaya. Today I would like to share how I cooked my Ginataang Ampalaya, one of my favorite Bicolano vegetable dish cooked with coconut milk. For the “sahog” instead usual healthier tinapa, I used pork and some prawns or shrimp. I also added some sautéed salted shrimp krill or “bagoong alamang” to make it pungent to compensate the coconut oily taste and spiciness from the hot chilies. The ampalaya shall be cut in thin slices and should be slightly overcooked to overcome the raw taste of ampalaya.

If you have been a pan of ampalaya then Ginataang Amplaya is strongly recommended to try, you will surely enjoy love it.

Here is the recipe of my Ginattang Ampalaya.







Ingredients:



2-3 large size ampalaya, trimmed, deseeded, cut into thin slices.

2 cups pork, boiled, cut into thin strips

2 cups small to medium size shrimp, shelled

1-2 tbsp. sautéed salted shrimp krill, bagoong alamang

1 big can, canned coconut cream

1/2 head garlic, peeled, chorused, chopped

1 medium size onion, peeled, chopped

1-2 tsp. chili flakes

3-5 hot chili

2-3 tbsp. fish sauce

salt

cooking oil

Cooking procedure:



In a wok or large frying pan, heat generous amount of cooking oil, sauté the garlic and onion until fragrant. Stir in the pork and continue to stir cook for 3 to 5 minutes. Add in the chili flakes, chilies, bagoong alamang and fish sauce. Stir cook for another 1 to 2 minutes. Now add in 3/4 of the coconut cream and about 1 1/2 cups of water. Bring to a boil and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally. Add in the shrimp, ampalaya and remaining coconut cream, continue to cook for 10 to 15 minutes or until the ampalaya start to be lumpy, stir once in a while only just to avoid burning at the bottom. Correct saltiness if required. Serve with a lot of rice.





See other related Ginataang recipe:



Ginataang Sugpo at Kalabasa

Ginataang Tabagwang at Puso ng Saging

Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Meal Planning Monday - Week 46

In a bit of a rush as we've just got back from holiday and there's no fresh food in the house!

Monday – choir rehearsal

Tuesday – out at a charity quiz night

Weds- salmon and veg for me, gammon and chips for him

Thurs- chicken in some sort of sauce TBA, with mashed potato

Fri- burger and chips

Sat – originally thought my boyfriend was going to be working today but he's not any more (which is good) but it means I hadn't thought of anything to do for dinner yet (which is bad). I will have to come back to this!

Sunday

Lunch- bacon sandwich as it's my boyfriend's favourite

Dinner – roast chicken and all the trimmings

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Tinolang Manok sa Upo

Tinolang Manok sa Upo. Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya. Over the years I have been using different vegetables, click the links below to see those post.



Tinolang Manok sa Zucchini

Tinolang Manok sa Patola

Tinolang Manok sa Ampalaya

Tinolang Manok sa Papaya

Tinolang Manok with Sotanghon

Chicken with Ampalaya Tendrils and Sotanghon

Chicken Binakol

Chicken Halang Halang

Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC. Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola.

Here is the recipe of my Tinolang Manok sa Upo, try it.





Ingredients:



1 kilo chicken, cut into serving pieces, bone in

1 medium size upo, skinned, cut into large wedges

2 thumb size ginger, skinned, cut into strips

1/2 head garlic, peeled, chopped

1 medium size onion, peeled, chopped

2-4 pcs. siling haba

1 bunch, baby spinach

1 tsp. peppercorns

1/4 cup fish sauce

1 tsp. sugar

salt

cooking oil

Cooking procedure:



In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 8 to 10 minutes. Then add in the sugar, siling haba and upo, simmer for another 5 to 8 minutes or until upo are just cooked. Correct saltiness if required, add in the baby spinach and cook for another minute. Serve hot with a lot of rice

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Patola at Sardinas with Misua

Patola at Sardinas with Misua. I did not expect that patola is also available in Australia. I bought some at the last Rapid Creek Sunday Market. Now I wanted to cook the patola with canned sardines then add some misua noodles. The combination of canned sardines and misua is a regular fare to most Pinoy, it is cheap very filling and yummy. It has been some time the last time I had one, now it’s time to satisfy that craving.

Here is the recipe on my Patola at Sardinas with Misua.

Ingredients:



3 to 4 medium size patola, skinned, cut crosswise

2 small cans canned sardines in tomato sauce

100 grams of misua noddles

3-4 clove of garlic, peeled, chopped

1 small size onion,peeled, chopped

1 small size tomato, chopped

1-2 pieces chopped chili (optional)

salt and pepper to taste

1 small bundle spring onions, chopped

cooking oil

Cooking procedure:



In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to sauté for 1 to 2 minutes. Add in 3 to 4 cups of water bring to a boil then add in the patola and simmer for 3 to 5 minutes or until the patola are nearly cooked. Add in the sardines including sauce, and chili, bring to a boil and simmer for 1 to 2 minutes. Season with salt and pepper to taste. Add in the misua noodles and cook for another 1 to 2 minutes, garnish with spring onions and served with piping hot rice.







See other related sardinas recipes:





Sardinas at Misua, Canned Sardines with Misua Noodles

Sardinas, Upo at Sotanghon

Sardinas at Spinach

Sardine in Tomato Sauce Omelet

Sardinas at Sayote

Guinisang Sardinas

Sardinas at Sotanghon

Tortang Sardinas, Sardine Omelet

Bottled Bangus or Tawilis in Oil, Spanish Sardines Style

Spaghetti with Fried Sardines in Hot and Spicy Sauce

Fried Tawilis Sardines in Hot and Spicy Sauce

Sardinas at Pechay

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Adobong Sili

Adobong Sili. I grew up in Vigan, and Adobong Sili is a regular fare in our kitchen. The green long chili in Ilocos is not as hot compare to other places that the reason it can be cooked as is and is not just an ingredient for dishes that needs hotness. Adobong sili is some kind of side dish but most often it becomes the main vegetable dish to most Ilocanos.

There are several ways to cook adobong sili, it really depends every households and available ingredients but to call it adobo it should be cooked with vinegar and some crushed garlic and season with salt at the least.

But for my version I cooked it similar to my vegetable adobo, the only difference is I have to cook it longer until it is wilted.



Here is the recipe of my Adobong Sili.





Ingredients:



1 big bunch on mild green long chili

1 cup pork cut into strips

1/2 head garlic, peeled, crushed

1 small size onion, peeled, chopped

1/4 cup vinegar

1/4 cup soy sauce

1/2 tsp. peppercorns, crushed

2-3 pcs. bay leaf

cooking oil

salt

Cooking procedure:



In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion until fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in green long chili and add about 2 cups of water, and drizzle with cooking oil, bring to a boil and simmer for 25 to 30 minutes or until the green long chili are wilted and the liquid has turned to an oily sauce. Correct saltiness if required. Serve with a lot of rice.





See other vegetable adobo;





Adobong Okra

Adobong Asparagus

Adobong Choy Sum

Adobong Bok Choy

Adobong Labong, Bamboo Shoot Adobo

Adobong Kabute

Adobong Sitaw

Adobong Sitaw at Baboy

Adobong Kangkong

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