TILAPIA “INABRAW” ART
My hubby’s cooking, kind of Ilocano dish (inabraw art)
Sometimes….nakaka…miss ang mga lutuing sariling atin. Lalo na yong mga native dishes ng bawat provinces na natutunan natin sa mga ancestors. Masarap balik-balikan ang mga ito. Simple lamang pero masarap din.
* 1 whole Tilapia
* Bitter Melone/Gourd
* String Bean (Sitaw)
* 1 Onion
* Anchovy sauce (bagoong isda)
***So take it from my hubby Folks :pump-:) !!!
NECK of PORK (Hubby’s Cooking)
Hubby is in the kitchen cooking for dinner today. We are having neck of pork, with cabbage, small eggplants and mushrooms. It smells good and I will let you know how that goes. It’s 9 oclock here so I hope I don’t have nightmares by eating so late. Of course we have’nt been going to bed untill about 12 midnight. It’s weekend, so kids are allowed to stay late.
I tell you; you can’t find this RECIPE anywhere. Kasi nga “IMBENTO” ni hubby…kung baga experiment niya, but it turned out so good!
So what happened after cooking…..”PINUTAKTI” ng 2 kids namin. I think they’re too hungry, kaya hindi na makaantay na matapos ihain sa hapag-kainan…hehehehehe..to see just check out the Video down here:
* 4 pcs. Neck of Pork
* 3 to 4 cloves Garlic
* 1 Onion
* 1 broth cube
* 1/4 head Cabbage
* about 4 to 6 pcs. small Eggplants
* 75 g Mushrooms
* some Soy sauce
* 3 tbsps. Vinegar
Having dinner infront of television while watching TFC is so cool!
Kaya ubos ang neck of pork ni hubby. Madali lang ito lutuin. Binali-baliktad lang niya sa kawali na natimplahan ng asin lamang, sa sariling mantika until medyo mag-brown at set aside. Take note: sa sariling mantika, huag maglagay ng extrang mantika, basta painitin muna ang kawali. Saka idinagdag ang mga gulay. Na natimplahan ng broth cube, toyo at kaunting suka. Hinain na mya kasamang mainit na kanin :pump-;):
FRIED TILAPIA AND VEGETABLES (inabraw art)
Dinengdeng or Inabraw is an Ilocano dish, which is classified that “baguong” soup based dish. It contains more baguong soup base and fewer vegetables unlike pinakbet.
My mother in-law usually add the following vegetables: Jute leaves (Saluyot), pods (dahon ng sampalok), leaves of the horseradish tree (malunggay, dahon at bunga), squash and blossoms, alakon blossoms (Himbabao or Baeg), leaves and fruits of bitter melon (dahon at bunga ng ampalaya), sponge gourd (patola or kabatiti), string beans and shoots, bamboo shoots, bottle gourd, eggplant, okra, winged bean, and wild potatoes.
While my mother prepare it with the following vegetables: Kamote tops, vine spinach (Alugbati), chayote leaves and shoots, chilli peppers, bananablossoms, cassava tubers, whole taro but the small ones, purple yam and oyster mushrooms.
But this one is my hubby’s version and his favorite vegetables!
Sometimes he add leftover fried fish, or other meats, to the dish.
My 2 kids eats the fried tilapia but not the soup and vegetables.
Usually the dish is only for the 2 of us (my hubby and I).
* 1 medium-sized Tilapia, fried
* a bunch of string beans, sitaw
* about 3 tbsps. Baguong (preferably baguong balayan, sauce)
* 200 g winged bean, sigarilyas
* 200 g small eggplants
* 200 g okra
* 1 onion
* 1 tomatoe
—First fry the tilapia. In a pot boil a cup of water or more, according to your preference. Add the tilapia head for more taste.
—Pour in the baguong sauce which is mix in hot water and add string beans and winged beans, cover and let it boil.
—Then add eggplant, okra, tomatoe, onion and tilapia. Cover and let it simmer over medium heat until done.
—Serve while hot with rice.
SITSARO AT TOGUE
My hubby’s specialty which I adopted from him but my own way of cooking!
The only vegetable which the 2 kids loves most, “sitsaro” and “togue” combo.
Whatever you add; pork meat, shrimps or squid, they liked it. Just seasoned with soy sauce. It would be better for them. Here I added the rest of my sukiyaki sauce to get rid of it. Nothing has change from taste here. As long as there’s soy sauce in it. I served it with fried “daing na bangus” and sliced fresh tomatoes. This was our lunch (Tanghalian) :pump-:)
* Some vegetable oil
* 1 onion
* 4 cloves garlic, crushed and peeled
* 250 g pork meat (pork belly)
* 300 g sitsaro or chicharo
* soy sauce
* sukiyaki sauce (optional)
* 500 g togue
* 1 vegetable broth cube
* Heat a casserole or pan, add some oil. Saute onion and garlic and pork meat. Season with soy sauce and sukiyaki sauce (optional) cover for 3 minutes.
* Add sitsaro stir, if everything nearly done add togue and vegetable broth cube. Continue cooking over medium heat until done. NOTE: Don’t over cook togue!
My HUBBY’S VERSION OF FRIED CHICKEN LEGS!
This was my hubby’s version of fried chicken legs. First he simmer it gently with salt, then he fried to brown it. WHY?…..He said the chicken legs was moist and crispy outside after cooking like this. And it’s not bloody inside, cooked through!
Our 2 kids LOVES it this way too. They said it is not dry so lushly intead!
And it doesn’t takes too long for frying…reduces cooking time and less oil you need too.
Simmering gently is totally different from brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. If this sounds like a good thing then its time to learn the basics about brining. Brining meats is an age-old process of food preservation.
THIS YIELDS 4 PERSONS
* 4 pcs. Chicken Legs
* some water
* some salt
* Some Vegetable Oil for frying
This was our lunch and for soup we had “nilagang” beef bones with potatoes, carrot, broccoli and cabbage. Of course with rice too…PILIPINO kaya tayo
DADSY’S COOKING (My Hubby)
Another sort of “inabraw” art. With grilled horse mackerel, string beans, eggplant, squash leaes, tomatoe onion, and seasoned with anchovy sauce.
CHICKEN BREAST IN CHAMPIGNON SAUCE
My Hubby’s dish for the lunch today
……….simple but good. It’s probably the spring heat this past few days, why we’re craving for simple dishes!
As a child I was never very fond of mushrooms. As I grew up I developed a taste for them. Today I enjoy them both as a snack and as part of the main meal.
* about 2 pcs. of chicken fillet or chicken breast debone
* 300 g champignon
* a handful parsley, chopped
* 1 cup fo milk
* 3 tbsps. cooking oil