Pinoy Pocherong dalag

Pocherong dalag ingredients:
1 medium-sized dalag
1/2 cup fat
1/4 cup tomato sauce
1/2 head garlic
1 small onion, sliced fine
3 ripe saba bananas, cut in halves
1/2 small cabbage, cut into 4 parts
2 yellow camote (cut into 4 parts)
2 yellow camote (cut into halves)
1 cup water
salt
Pocherong dalag procedures:
Clean and slice dalag. Fry the pieces in deep hot fat. Saute the garlic, onion, and tomatoes. Add water. When it boils, add the bananas, the cabbage and potatoes. Simmer, covered, until vegetables are done. Add fish and salt to taste. Serve hot.

Pinoy Pancit Miki Guisado

Pancit Miki Guisado ingredients:
2 tbsp cooking oil
1 tbsp sliced garlic
1/4 cups onions (sliced thinly)
1 cup cubed and fried tokwa/tofu
1/2 cups sliced carrots
1/4 cups sliced celery
1/4 cups sliced spring onions
1 8g. Maggi Magic Sarap black pepper
300g. fresh miki (soaked and washed 3times)
sauteed garlic and sliced boiled egg for garnishing

Pancit Miki Guisado Procedures:
1. Heat the cooking oil. Saute the garlic and onions. Add the tokwa, carrots, celery and spring onion. Cook in 2 minutes.
2. Sprinkle Magic Sarap and black pepper to taste. Add miki. Cook in 5 minutes. Add on top the sauteed garlic and sliced boiled egg before serving.

Filipino Style Diguang Albay

Diguang Albay Ingredients:
2 coconuts, meat grated
4 cups water
2 chickens, cut into serving portions
1 head garlic, minced
2 small onions, sliced
salt to taste
pepper to taste
1 cup chicken blood
6 bird’s eye chili (siling labuyo)
Dinuguang Albay Procedures:
1. Pour water into the grated coconut meat and extract the milk; set aside.
2. In a pot, combine the chicken, garlic, onions, salt, pepper chicken blood. Add the coconut milk last.
3. Cook while stirring continuously.
4. Allow the mixture to thicken.
5. Add the bird’s eye chili and allow to cook for 5 minutes more.

Filipino Style Roasted Ostrich

Roasted Ostrich Ingredients:
1/2 k. ostrich meat
2 heads garlic, chopped
2 small onions, chopped
pepper to taste
3 pieces bay leaves
1 tsp. mustard, store-brought
pinch of salt
corn oil
Roasted Ostrich Procedures:
1. Combine the garlic, onions, pepper, bay leaves, mustard, salt and corn oil. Mix well. This will serve as a marinade.
2. Marinate the ostrich meat overnight.
3. Sear the ostrich meat on a griddle pan or pan.
4. Place the meat on a baking tray and place in a preheated oven (middle heat). Roast for 15 to 20 minutes.
5. Meanwhile, glaze the pan with some red wine. Add two more tablespoons of red wine. Season with pepper. Add the butter. Cook until the mixture thickens. This will serve as the sauce.
6. Serve the ostrich meat with sauce and choice of side dish.

Pinoy Red Snapper Ala Badjao

Red Snapper Ala Badjao Ingredients:
2 pcs. whole red snapper (lapu-lapu)
1 cup boiled mussels
1 cup boiled clams
1 cup cooked shrimp
2 onions, chopped
3 tomatoes, chopped
4 fresh red chili (siling labuyo)
1 head garlic, crushed
5 tsps. fish stock
2 pcs. calamansi, juice only
salt to taste
pepper to taste

Red Snapper Ala Badjao Procedures:
1. Clean the red snapper, remove the scales but leave the head and tail.
2. Slit the underside of the fish and remove the backbone. This will create a cavity; set aside.
3. Discard the shells of the mussels and clams devein the shrimp; set aside.
4. Heat oil in a pan and saute onion and garlic until crisp. Add the remaining vegetables. Add the mussels, clams and shrimps. Stir-fry.
5. Add the fish and season with salt and pepper. Cook some more until the liquid has reduced. Stuff this mixture with the red scapper cavity.
6. Wrap the red snapper in banana leaves and steam. (Alternatively, you can also use the oven and bake the red snapper in moderate heat if steaming is not desired.)

Pinoy Sweet and Sour Tilapia

Sweet and Sour Tilapia Ingredients:
5 tilapia (cichlid fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut in strips
1 bell pepper; cut in strips
4 cloves garlic; mined
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Sweet and Sour Tilapia Procedures:
1. Fry tilapia fish and place in a platter. Set aside.
2. Sauté garlic and onion.
3. Add pineapple and carrot.
4. Simmer for 10 minutes
5. Add pineapple juice, sugar, soy sauce, water, flour, salt and water.
6. Simmer until a saucy consistency is achieved.
7. Add bell pepper.
8. Simmer for 1 minute.
9. Pour hot sauce (mixture) on top of the tilapia fish.
10. Serve hot!

Pinoy Sinigang na Balut

Sinigang na Balut Ingredients:
fertilized duck’s egg (balut)
water spinach (kangkong)
white radish (labanos)
eggplant
tomato
onions
souring powder
long green chili pepper (sili haba)
salt


Sinigang na Balut Procedures:
1. Boil the balut.
2. Using pork soup stock, mix the other ingredients. Let it simmer until you get the desired sinigang taste. When boiling, add the balut (without the shells) and its sauce. Add salt if needed.
3. Serve hot.