Month: March 2020

SIZZLING TOFU RECIPE

INGREDIENTS:

  • 4 tablespoons oil (for frying)
  • 1 block firm or extra firm tofu  (about 350 grams)
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • 1 medium onion  (chopped finely)
  • 1 small red bell pepper (chopped finely)
  • 1 small green bell pepper (chopped finely)
  • 3 tablespoons mayonnaise
  • 3 tablespoons oystersauce
  • 2 tablespoons water
  • 1 piece bird’s eye chili (sliced diagonally)
  • 1 piece green pepper  (sliced diagonally)

PROCEDURE:

  1. Fry tofu cubes in hot oil until golden brown on all sides. Remove the fried tofu from oil and transfer into a plate lined with paper towel to remove excess oil.
  2. In a sizzling plate or cast iron pan, saute garlic, onions, and bell peppers in butter for a minute or until onions become translucent.
  3. Add in mayonnaise, oyster sauce, water, green pepper and chili. Let it cook and simmer while stirring for 2-3 minutes.
  4. Toss in the fried tofu and mix until well blended. Serve while hot on the sizzling plate or cast iron pan.

Erica Bullo

Lumpiang sardinas recipe

INGREDIENTS:

  • Sardinas
  • Sibuyas

PROCEDURE:

  • Hiwain ang sibuyas
  • Isalin ang sardinas
  • Paghaluin ang sibuyas at sardinas sa isang lalagyan at durugin
  • Ihanda ang wrapper
  • Ibalot at iprito hanggang maging golden brown at hanguin.

Erica Bullo

kangkong and tofu stir fry recipe

INGREDIENTS:

  • 1 bunch kangkong water spinach, cleaned and chopped
  • 3 ounces extra firm tofu
  • 3 cloves minced garlic
  • 1 piece onion sliced
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons cooking oil
  • Salt to taste

PROCEDURE:

  1. Heat cooking oil in a pan
  2. Fry the tofu in medium heat for about 4 to 5 minutes per side
  3. Turn off heat. Remove the tofu from the pan and let cool.
  4. Slice the fried tofu into small cubes. Set aside.
  5. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
  6. Heat the pan. Sauté garlic and onion for about 2 minutes
  7. Put-in the sliced tofu and cook for 2 to 3 minutes.
  8. Add the oyster sauce and ground black pepper. Stir.
  9. Put-in the kangkong. Stir fry for 4 to 5 minutes.
  10. Add salt to taste .
  11. Turn off heat. Transfer to a serving plate
  12. Serve. Share and enjoy!

Erica Bullo

sinanglay na tilapia

INGREDIENTS:

  • 2 pieces tilapia cleaned and scales removed
  • 4 pieces bokchoy or pechay leaves
  • 4 cloves garlic chopped
  • 1 piece onion diced
  • 2 pieces tomato diced
  • 1 thumb ginger chopped
  • 3 pieces long green chili
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 teaspoon salt

PROCEDURE:

  1. In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
  2. Stuff the tilapia with the garlic, onion, and ginger mixture.
  3. Wrap the bokchoy around the tilapia. I use 2 bokchoy leaves to ensure that the entire fish is wrapped.
  4. Secure the bokchoy by tying a kitchen twine around the tilapia. (this step is optional)
  5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
  6. Cook the fish in medium heat for 20 minutes.
  7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.

Erica Bullo

ginataang hipon,sitaw at kalabasa recipe

INGREDIENTS:

  • 1 lb shrimp cleaned
  • 10 strings beans (sitaw), cut into 2 1/2 inch length
  • 2 cups squash(kalabasa),cubed
  • 2 cups coconut milk
  • 1 medium yellow onion sliced
  • 2 tablespoons shrimp paste (bagoong alamang) 
  • 1 cup malunggay leaves
  • 3 cloves garlic crushed
  • Salt and pepper to taste
  • 3 tablespoons cooking oil
  • Salt and pepper to taste

PROCEDURE:

  1. Heat oil in a cooking pot.
  2. Saute the garlic and onion until the onion becomes soft.
  3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
  4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
  5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
  6. Put the shrimp back in the pot. Stir and cook for a minute.
  7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
  8. Add salt and pepper to taste.
  9. Transfer to a serving plate. Serve.

Erica Bullo

ginataang malunggay recipe

INGREDIENTS:

  • Dahon ng Malunggay
  • Bawang
  • Sibuyas
  • Luya
  • Asin
  • Paminta
  • Gata
  • Sili (optional)

PROCEDURE:

  1. Pakuluan ang gata dagdagan ng tubig kung kailangan
  2. ilagay ang bawang sibuyas at luya timplahan ng asin at paminta
  3. Pagkulo saka ilagay ang malunggay pakuluan hanggang lumapot ang sabaw at maluto ang malunggay.
  4. Lagyan ng sili kung gusto nyo ng maanghang.

Erica Bullo

Fish steak mackerel recipe

INGREDIENTS:

  • 1 pounds Mackerel/Tuna steak cut
  • 3/4 cup soy sauce
  • 2 tablespoons lemon juice – or kalamansi juice
  • 1/2 teaspoon pepper
  • 1 onion – cut into rings
  • 3 tablespoons oil

PROCEDURE:

  1. Combine soy sauce, lemon or kalamansi juice, and pepper together. Pour over the fish and marinate for at least an hour.
  2. In a skillet, heat oil in medium high. Once the oil is hot enough, fry fish until golden brown. Place the cooked fish on your serving plate.
  3. In the same pan, stir-fry onion rings browning the edges a bit but not too much that it will become limp. Place onion rings on top or a round of the fish steak.
  4. Still, in the same pan, add the remaining marinade and let simmer for just a minute. Pour on top of the fish steak. Serve.

Erica Bullo

dinakdakan recipe

INGREDIENTS:

  • 2 pounds pork face snout, ears
  • water
  • 2 bay leaves
  • 2 tablespoon salt
  • 1 teaspoon pepper corns
  • 8 ounces pig brain
  • 1/4 cup cup calamansi juice
  • 1 red onion peeled and diced
  • 1 thumb-size ginger peeled and minced
  • 3 Thai chili peppers stemmed and minced
  • salt and pepper to taste

PROCEDURE:

  1. In a pot over medium heat, combine pork face and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lowerheat, cover and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
  2. Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
  3. Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.
  4. In a large bowl, combine pork meat, onions, ginger and chili peppers. Add calamansi juice and toss to combine. Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.

Erica Bullo

coffee jelly recipe

INGREDIENTS:

  • 1 box (1 ounce) unflavored gelatin
  • 4 cups water
  • 2 tablespoons instant coffee
  • 1/2 cup sugar
  • 1 can (14 ounces) condensed milk
  • 1 can (12.8 ounces) table cream

PROCEDURE:

  1. In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved.
  2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.
  3. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
  4. Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set. 
  5. In a bowl, combine condensed milk and table cream. Stir until blended.
  6. Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.

Erica Bullo

ampalaya con carne recipe

INGREDIENTS:

  • 2 large ampalaya, halved lengthwise, seeded and sliced thinly
  • ½ pound top sirloin, sliced thin and cut into strips
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper to taste
  • 2 tablespoons oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • ½ cup water
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch

PROCEDURE:

  1. Cut ampalaya lengthwise into halves. With a spoon, remove seeds and scrape off inner pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
  2. In a bowl, combine beef, ½ of the oyster sauce, ½ of the soy sauce, sesame oil and salt and pepper to taste. Marinate for about 10 minutes.
  3. In a wide skillet over high heat, heat 1 tablespoon of the oil. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes or until lightly browned and then turn to brown evenly. Remove from pan and set aside.
  4. In the same pan, add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, until limp. Add ampalaya and gently stir to combine. Cook for about 2 to 3 minutes or until tender yet crisp. Return beef to pan.
  5. In a small bowl, combine water, the remaining soy sauce and oyster sauce, sugar and cornstarch. Stir until sugar and cornstarch are dissolved. Add to pan and continue to cook, tirring regularly, for about 1 to 2 minutes or until beef is heated through and sauce slightly thickens. Season with salt and pepper to taste. Serve hot.

Erica Bullo