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Showing posts with the label filipino recipes

Ginisang Munggo (Monggo) - Filipino Style Mung Bean Soup

I am not picky with food. I also love eating at turo-turo (eateries) here in Dubai. Of course, I don't expect to find the same taste and presentation or ingredients in the food I eat at these eateries as the ones I cook at home. Budget meals are budget meals but a healthy meal made less healthy by adding unhealthy ingredients for the taste is not in my book. Ginisang munggo for example is a very healthy Filipino soup dish. Versatile dish. It can be pure vegetarian or loaded with protein. The one I ate at the eatery was overloaded with chicken skin. I had to fish out the chicken skin off the soup while I was eating. It's probably fine as a garnish but not as one of the main ingredients. I cannot take it. Fine, enough of the rant. Haha. Ginisang munggo (mung bean soup) is one of my daughter's favorite soup dishes. Mine too. She pours heaps into her steaming rice and is happiest at the dinner table so it has to be here on the blog. So how do I cook my ginisang munggo, the heal

Bistek Tagalog - Pinoy Beefsteak

Bistek Tagalog is a regular beef dish at home. I always cook it because my family loves it. It is also one of the dishes I would love my kids to learn how to cook. It is one of their comfort foods that is easy to make so I am keeping the recipe here for them. This is a small batch which is good for 2-3 people. Ingredients 500 grams beef (preferably sirloin or any tender beef cuts) thinly sliced 1/2 cup of dark soy sauce (add more if needed) Juice of 1 large lemon 1 large yellow onion sliced into rings 4 tablespoons cooking oil (I used olive oil to sear the beef) 1/2 cup of water 1 pinch salt and black pepper Here is how I usually cook it. -Marinate beef in soy sauce, lemon, and ground black pepper for an hour. You can also marinate it overnight for best results (be sure to keep it in the fridge if marinating overnight) -Now, heat the cooking oil in a pan. Drain the marinade from the beef and set it aside.  -Pan-fry all the beef pieces (both sides). Remove from the pan. Set aside -Add m

Air Fryer Crispy Pata

  Air Fryer Crispy Pata Yung nakapag-air fryer na lahat kmi na lng ang hindi. We are so late to this Air Fryer craze but who cares right?! Hahaha! Still, I'm glad we got one now.  I got our 5.5 L Nutricook Air Fryer 2 from Mumzworld . You can use my discount code MyYellowBells10 for a 10% discount on your purchases. They have everything there. Have you visited Mumzworld website? It was the first time we used the Nutricook Air Fryer 2 to cook Crispy Pata and it was a success. It has crispy skin and moist and flavorful meat inside. When I started using this air fryer, I immediately notice the difference in the taste of food. Everything cooked in it tasted so good. The flavor of the food is retained not to mention the easy clean-up process after cooking. Moving on to the Crispy Pata recipe.  - Boil the pork hock in water enough to cover the meat. Add 1 red onion sliced unpeeled, 1 whole head of garlic sliced in the middle unpeeled, peppercorns, bay leaves, and1 tsp of salt, and simme

Sinampalukang Isda (Tilapia/Sea Bream) Pang-alis Umay!

 After Christmas and New Year holidays, do you feel you've had enough of the leftovers? I feel the same way. I needed something to break away from it. The first craving I had was a very Pinoy fish dish.  Sinampalukang isda. Some would think of it as sinigang but it is not sinigang. It is a soup dish of fish in tamarind broth, ginger, chilis, onions, tomatoes, radish leaves or pechay, and of course fish. Okay, it is like sinigang (hahaha). It usually calls for tilapia but I opted for sea bream. It is a completely hearty meal. Of course, to be eaten with hot steaming rice and sawsawan (a mixture of fish sauce and green chili) The original dish calls for fresh raw tamarind but since it is hardly available where I am, I used powdered tamarind. The difference is that fresh raw tamarind gives this dish a thick broth distinct from sinampalukang isda my parents used to cook for us, unlike powdered tamarind. (oh well ex-pat life) So, how to cook it? Ingredients (serves 2) 1 medium-size sea