Sweet and Sour

Sweet and sour is a combination that

originally came from Asia. Several Asian

food (mostly of Chinese origin) adopted this

blend. Based on articles, the Chinese

(particularly the Cantonese) were the one’s

who originally came up with the thought of

mixing these two different flavors. This

Sweet and Sour Tilapia Recipe

is a food example of this.

Generally, sweet and sour fish can be

prepared using fish fillet or whole fish.

Traditionally though, whole fish such as

grouper (lapu-lapu) is commonly

used. We tried using tilapia to make Sweet

and Sour Fish because tilapia is a common

fish easily available in almost all locations. It

is also reasonably priced, which means it is

budget friendly.

We enjoy eating Sweet and Sour fish

because we love the flavor. This manner of

preparation reduces the fishy smell and

taste of the fish making it more enjoyable to

the palate. It also goes well with rice

whether fried or steamed.

Ingredients:

§ 1 whole Tilapia

§ 1 tbsp garlic

§ 1 thumbs ginger, cut into strips

§ 1/2 cup vinegar

§ 2 medium sized tomatoes

§ 1 cup bell pepper (red and green)

§ 1 cup cooking oil

§ 1 medium sized onion,chopped

§ 3 tbsp tomato paste

§ 1 tablespoon cornstarch

§ 1 small carrot, cut into strips

Cooking Procedure

1. Place the cooking oil in the pan and apply heat.

2. When the oil is hot enough, put the fish in the pan.

3. When the immersed side of the fish is brown and crispy, flip the fish to let the other side cook.

4. Once the fish is fully cooked, remove from pan and set aside.

5. In a clean pan, saute the garlic, onion, carrots, ginger, and bell pepper (red and green)

6. Add 2 cups of water and simmer for 5 mins

7. Put-in the tomato paste, sugar, and vinegar then mix thoroughly

8. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in)

9. Pour the sauce on top of the Tilapia.

10. Serve hot. Share and Enjoy!

Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.

There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.

Ingredients

§ 2 lbs pork belly (or buto-buto)

§ 1 bunch spinach (or kang-kong)

§ 3 tbsp fish sauce

§ 1 bunch string beans (sitaw),

cut in 2 inch length

§ 2 pieces medium sized tomato, quartered

§ 3 pieces chili \

§ 1 tbsp cooking oil

§ 2 liters water

§ 1 large onion, sliced

§ 1 pcs. Radish \

§ 1 pack sinigang mix

(good for 2 liters water)

Cooking Procedure

1. Heat the pot and put-in the cooking oil

2. Sauté the onion until layers separate

3. Add the pork belly and cook until outer part turns light brown

4. Put-in the fish sauce and mix with the ingredients

5. Pour the water and bring to a boil

6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender

7. Put-in the sinigang mix and chili

8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

10. Serve hot. Share and enjoy!

Ginataang Tulingan

GINATAANG TULINGAN- is a Pinoy dish made from a coconut-based sauce, tulingan and chopped vegetables. “Tulingan” refers to small, young tuna fish “Skipjack tuna”. It has a sour creamy consistency with a soft sweetness from fresh ginger.

NUMBER OF SERVINGS: 3-5

GINATAANG TULINGAN INGREDIENTS:

500 grams Tulingan fish (Skipjack tuna)
4 cloves Garlic chopped
1 Onions chopped
1 small Ginger chopped
1/2 tablespoon salt
1/4 teaspoon msg
1/4 black ground pepper
1/2 cup vinegar
2 cups Coconut milk
1 pieces medium eggplant
3 pieces chili finger
1 bunch bokchoy (or malunngay leaves)

COOKING PROCEDURES:

1. In a pot arrange sliced tulingan side by side , put in garlic, onion, ginger, black pepper, salt, msg and vinegar.

2. Simmer under medium heat for atleast 10-15 minutes or until vinegar is evaporated.

3. Add coconut milk, chili finger, eggplant, and bokchoy then simmer for another 10-15 minutes or until sauce is thicken.(Under medium heat)

4. Serve hot. Share and enjoy!!!

Bicol Express

BICOL EXPRESS

Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express.

Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine.

Ingredients:

3/4 kilo of pork, thinly sliced or diced (small)