Tag Archives: filipino food

Guinisang Mungo / Mongo Beans Soup

Firstly thanks to my sister for another collaboration post! This is a dish that is good for autumn! Warm and well soupy! Another favortite dish of mine. Healthy and good for the rainy days. If you are a vegetarian you can replace the shrimp with tofu. Fry the tofu for extra texture and add in. Or you can just add tofu to make this dish better. You can also add pork cut in cubes. Add it in a pan with a bit of water. Cook till the water dried out and the oil of the pork comes out. Remove the pork and use the oil to saute your other ingredients. Add the pork and/or tofu before the shrimp.

So readers here's my Mongo Soup

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Ingredients:

1cup Green Mongo Beans
4cups Water or Shrimp Stock
2-3cloves Garlic
1pc Onion
1pc Tomato
1/4k Shrimp
2-3cups Moringa (Malungay) Leaves or Spinach Leaves

Procedure:

Boil the mongo beans in water or stock and set aside.

  1. Saute the garlic, then add onions & tomato. Cook for few minutes until onion & tomato is soft. Then add the shrimp
  2. Add the mongo mixture.
  3. Simmer for 10minutes.
  4. Add the moringa / spinach leaves. Simmer till the leaves are soft.
  5. Ladle and serve immediately!

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Chicken Sotanghon (Chicken In Vermicelli Noodles)

I would like to thank my sister for this post. I asked her to show me her fave food and she emailed me this! Chicken Sotanghon or Chicken in Vermicellie Noodles. I grew upeating this. My mother alwaysprepare this for us and it has became a comfort food. We want ours soggy. The noodles are left for long so that the noodles will go fat and yummy! But of course you can serve this right up.

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Ingredients:

2 cloves – Garlic
1 piece – Onion
1/4k – Chicken
1/2 cup – Cabbage
1/2 cup – Beans
2 Tbsp – Soysauce
1Tbsp – Cooking Oil
1 pc – Chicken Cube (optional)
1 cup – water / or chicken stock

Procedure:

  1. Saute garlic and onion.
  2. When onion is soft add the chicken and chicken cubes. Let it sit for a few minutes.
  3. Add water and simmer till chicken is tender.
  4. Follow the cabbage and beans and then add the noodles.
  5. After the noodles go transparent its ready to serve.

**Optional is to add carrots too. And in the Philippines we eat this dish as viand for rice.

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Longanisa (Filipino Sausage) Recipe

One way that husband and I save money is buying reduced price goods in the supermarket. Like half a kilo of minced lean pork. But its been in the freezer too long and I feel that I need to cook it already. Luckily a friend posted a recipe that I always love and she even shared the recipe to me. So easy and yet husband loves this one to bits!

Thanks to Riz for this!

It is called Longanisa which is our version of your sausage. It is so easy to do. Her instruction is just let the pork marinade in the fridge overnight and you can freeze it for future cooking. As my minced pork is thawed already I cooked everything and then froze it. This is one of those dish that gets better with age. Filipino food is usually done in a way that you can keep it without fridge as its expensive to buy one before. The sugar and soy sauce acts as a preservative to make this dish last long.

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Ingredients:

1kg mince pork
1/4 cup brown sugar
3 tbs soy sauce
2 tbs Worcesteshire sauce
3 gloves of finely chopped garlic
2 to 3 pcs of bird's eye chili

Procedure:

Mix all the ingredients together.
Store them in the fridge (for at least) overnight.
Form into sausage shape.
Fry or bake.
Or wrap each with greaseproof paper and freeze.

xx

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Turon

I have a box of will expire soon filo pastry so I decided to do a fast snack. I always have the Sweet Red Mongo (Adzuki) Beans on the fridge so I made Turon, a street food in my country. You just go out and you can find someone selling these. We also use banana as filling.

I just add butter to the filo pastry as its so dry already. Added the beans and folded and wrap. Since I cooked lunch and the oven is still hot I cooked it there but you can also fry this. You can also sprinkle the pastry with sugar for texture and extra sweetness but I skipped that as I am okay with the sweetness of the beans already. I would have added langka (jack fruit) strips for added taste and smell but its expensive to get that here!

And this is the finish product! So fast and yummy!

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Paksiw Sa Gata (Salmon with Vinegar and Coconut Milk)

I just want to try this dish out in small portion before I do it for a main dish for my family. Lately I am planning on incorporating a lot of fish for our meal and this one is one of my fave from home (Philippines).

One of the thing that worries me is the fish as we use freshly caught Tuna at home which is not readily available here. For this trial run I will use Salmon as I think its close flavor wise.

So bear with me as this is not yet tried and tested.

Paksiw Dishes mainly used vinegar. I am also using a different kind of vinegar as at home I use the coconut vinegar kind. Gata (Coconut Milk) I notice is a staple in my recipe already. I should collate them for one post me thinks.

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Ingredients:

1 small cut of Salmon
75ml of Vinegar
75ml of Water
150ml of Coconut Milk
2 cloves of garlic crushed
1 small ginger crushed
Salt & Pepper to taste

Procedure:

1 small cut of Salmon

  1. Add ginger, water, vinegar and salmon in a pan and let simmer.
  2. Reduced the liquid and add the coconut milk.
  3. SImmer till the coconut milk has thicken.
  4. Serve

Tasty Tuesdays on HonestMum.com

Paksiw Sa Gata (Salmon with Vinegar and Coconut Milk)

I just want to try this dish out in small portion before I do it for a main dish for my family. Lately I am planning on incorporating a lot of fish for our meal and this one is one of my fave from home (Philippines).

One of the thing that worries me is the fish as we use freshly caught Tuna at home which is not readily available here. For this trial run I will use Salmon as I think its close flavor wise.

So bear with me as this is not yet tried and tested.

Paksiw Dishes mainly used vinegar. I am also using a different kind of vinegar as at home I use the coconut vinegar kind. Gata (Coconut Milk) I notice is a staple in my recipe already. I should collate them for one post me thinks.

—————————————————————————————————————————————-

Ingredients:

1 small cut of Salmon
75ml of Vinegar
75ml of Water
150ml of Coconut Milk
2 cloves of garlic crushed
1 small ginger crushed
Salt & Pepper to taste

Procedure:

1 small cut of Salmon

  1. Add ginger, water, vinegar and salmon in a pan and let simmer.
  2. Reduced the liquid and add the coconut milk.
  3. SImmer till the coconut milk has thicken.
  4. Serve

Tasty Tuesdays on HonestMum.com

Halo Halo (Translates as Mix Mix)

One of my Summer Bucket List is that I will try to make my own Halo Halo. Halo halo is a summer food dessert staple for Filipinos. When the heat is too much to handle one tends to eat food that cools you down and there's always a Halo Halo and stand near you in the Philippines.

It is a mix of beans and fruits in sugar syrup and you put them in a tall glass and you add ice and evap milk and you mix [mix] (which is the English translation of halo halo). Needless to say that I miss this food. So when I saw this Macapuno in Syrup in a local Asian store I just know that I have to make one now!

Macapuno (Coconut Sport) is a part of Coconut family. Outside it looks like a normal coconut but when you open its shell the flesh is full! Puno from the Macapuno means full actually too. The flesh is soft and the color is almost translucent in the middle.

It also helps that I have Red Mongo (Adzuki) beans in syrup at home as I am planning on making some Mongo Bread. So I can really do the Halo halo already! So here's how to do it. Promise its easy.

*Mongo beans in syrup is easy to do. Just soak the beans in water for 8 hours. Then soften the beans by boiling is continuously. Add sugar when the beans are soft and thicken the syrup.

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Ingredients:

a tablespoon or two of the following:

Macapuno in Syrup
Mongo Beans in Syrup
Corn
Leche Flan
Crushed Ice
Evaporated Milk

Procedure:

  1. Add everything in a tall glass
  2. Add the crushed ice on top.
  3. Pour Evaporated Milk
  4. Top with leche flan (you can find how to cook it here)
  5. And serve!

And oh you need a tall spoon to mix this sweetie as well =P

xx

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Humba

One of my fave dish in the Philippines before. We call this viand. We eat with rice always and viand is what we eat with our rice. My mother usually cook fish as we live in a fishing town (Malabon) but on special occasions we prepare pork and beef and this is a fave of everyone for its sweet taste and rich sauce. We usually use dried banana blossom which give the dish a nice smell but it is not available here. But I am so happy with my finish product would be nicer with it though.

Here is how to do Humba.

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Ingredients:

500 grams pork belly, cut into serving pieces
1 cup water
1 head garlic, crushed (adjust to your preference)
1/3 cup vinegar
1/4 cup brown sugar ( I only have dark brown Sugar)
1/4 cup soy sauce
1 teaspoon peppercorns
1/2 cup dried banana blossoms (I skipped this as it is not available here)
salt to taste
Sunflower Oil for frying

Procedures:
1. Combine pork belly, soy sauce, vinegar and garlic in a bowl and marinade for at least an hour. (I did mine overnight) inside the refrigerator
2. Remove the pork from the marinade sauce. Add sugar to a tray and coat the pork. Fry in oil and set aside.
3. In the same pan where you fried your pork add the marinade sauce, water and pork.
4. Simmer and add salt.
5. Reduce the liquid till the sauce is thick and the pork is soft. Remove from heat and serve!

Notes:
1. You may also add potatoes, hard-boiled eggs or salted black beans.
2. Best serve with rice.

xx

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