Spicy Sweet Dilis

Tamis Anghang na Dilis

Spicy Sweet Dilis

A popular street foods and delicious treat as a snack item or as an appetizer, made out of dried anchovies in a sweet and spicy coating. A very authentic snack not only for its sweet and spicy taste but for its color and garnishes.

Ingredients :

• 1 1/2 Lbs dried anchovy
• 1 Cup tomato ketchup
• 3/4 Cups Sugar
• 2 Tablespoon chilli powder
• 1 Tablespoon vegetable oil
• Dried chilli powder

Directions :

•  In a pan, add oil then cook dried anchovies in medium heat for 2-3 minutes.
• Pour the tomato ketchup in a sauce pan, add vegetable oil, sugar and chilli powder and nitre powder.
• Mix and stir until sugar and other ingredients are well dissolve.
• Put the heat to medium heat and let the mixture boil, stirring continuously until the sauce has thickened
• Turn the heat to low and add the fried anchovy, continue stirring until the sauce has been absorbed.
• Sprinkle dried chilli on and serve hot or cold.

Cooking Tips :

1. Do not overcook dried anchovy otherwise it will taste bitter.
2. For less sweeter, use brown sugar ( Adding sugar depends on desired sweetness)
3. Nitre powder or salitre is an optional ingredients.
4. For garnishing, sesame seed can be a replacement for dried chilli.

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Camaron Rebosado

Camaron  Rebosado

Battered Prawns

Camaron Rebosado or battered shrimp are individually hand-dipped in an 

authentic Filipino style batter that fried up golden and crispy from your stove. 

Can be serve with plain ketchup or sweet and spicy dipping.

Ingredients :

• 1 Lbs (16-20 pcs.) prawn
• 3/4 Cup all purpose flour
• ½ Tsp. baking powder
• ¼ Tsp. salt
• 1 Egg yolk
• 200 Ml ice water
• 2 Ice cubes

Directions :

• Pull off the head and the outer shell.  Keep the last segment of shell and the tail tip on.
• Cut a slight slits on the body of the shrimp and season with salt.
• Insert toothpick from the neck to the tail of the shrimp (optional, to make the shrimp straight)
• Start heating the oil when you are almost done with the shrimp.
• Beat egg yolk gently and add iced water and 2 ice cubes.
• Combine the flour, salt and baking powder, mix well and sift.
• Pour the egg mixture into flour mixture. Mix but only circulate around the bowl.
• Roll the shrimp in corn starch and dip in batter several times.
• Deep fry for about 2-3 minutes or until brown, place the shrimp on a wire rack or paper towel.

Cooking Tips :

1. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
2. You can check the temperature by dropping a small amount of batter, when you see small bubbles around the batter , it’s ready for deep frying
3.  Between batches, use the mesh sieve to scoop excess crumbs floating in the oil.
4. Make sure shrimp is completely covered by the batter.

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Pansit Luglug

Pansit Luglug

Rice Noodles in Thick Sauce

A variety of pancit or noodles recipe, and sometimes referred to as pancit luglug. They are essentially the same dish, both use the same thick shrimp or other flavored sauce and toppings. The difference are the noodles used in the recipe.

Ingredients :

• 600 Grams Rice stick (luglug)
• 250 Grams shrimp, with heads 
• 1/4 Cups of flour, dissolve in 1 cup of water
• 3 Cups water
• 2 Tablespoon Annatto powder, dissolve in 1/2 cup of water
• 2 Tablespoon fish sauce or to taste
• 4 Boiled eggs
• 5-8 Pieces of fish ball, Thin sliced
• 1/2 Cup smoke fish flakes
• 75 Grams bag pork crackling (chicharon), crushed
• 100 Grams package firm tofu, diced
• 2 Stalks of spring onion
• 3 Cloves of garlic
• 1 Medium size of onion
• Cooking oil
• Salt and pepper to tast

Directions :

• Remove the shells and heads of the shrimps.
• Pound the shrimp heads using a mortar and mash in 3 cups of water.
• Strain the shrimp liquid and set aside.
• In a large casserole, bring 10 cups of water to a boil.
• Cook the noodles according to package instructions or until soft .
• Rinse the noodles in cold running water. Drain well and set aside in a platter.
• Heat oil in a pan. Add the garlic and onion,  sauté for a few minutes.
• Add shrimp, fish balls, tofu, and season with salt and pepper, sauté until shrimps are done. Set aside.
• Put 3 cups of water in a sauce pan, add annatto water, ground pepper, fish sauce and flour dissolved in water.
• Simmer over medium-low heat,  stir constantly for about 3 minutes or until liquid starts to thicken.

Serving Directions :

• Pour the shrimp sauce over the noodles and top with stir fried shrimp, fish balls and tofu.
• Sprinkle with smoked fish flakes and crushed pork crackling.
• Garnish with spring onion and add the slice hard-boiled eggs.
• Serve with lime quarters.

Cooking Tips :

1. Cook the noodles according to package instructions.
2. You can add pork, crab meat and squid.
3. Fry the smoked fish and flakes.

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Ginataang Tahong

Ginataang Tahong

Stewed Mussel in Coconut Cream

Cavite is well-known for its fresh mussels. The abundance of these marine products, created a variety of local dishes. Ginatang tahong, where-in the mussels are cooked in lemon grass, chilli and coconut milk.

Ingredients :

• 1 Kilo unshelled mussels
• 2 Cloves of garlic
• 1 Medium size onion
• 2 Birds eye or green long chilli
• 1 Thumbsize ginger
• 2 Teaspoon lemon grass
• 1 Can coconut milk
• 2 Tablespoon of cooking oil
• 1 Stalk of green onion
• Salt and pepper to taste

Directions :

• In a deep pan, sauté garlic and onion.
• Add the chilli, ginger and lemon grass and stir fry for about 2 minutes.
• Pour in the coconut milk, stirring occasionally to avoid scorching.
• Season with salt and let it boil.
• Add the unshelled mussels, keep stirring  and let it simmer in medium low heat.
• Bring to a boil until the sauce thickens.
• Add the f coconut cream and continue to simmer for 3-5 minutes.

Cooking Tips :

1. Add the choice of  birds eye or long green chilli.
2. Serve hot.

Sinigang na Bangus sa Miso

Sinigang na bangus sa Miso

Milkfish in Miso and Sour Soup

Another way of cooking sinigang or sour soup. Sinigang na bangus sa miso has the richer flavor, the sharpness of miso and the pungent taste of mustard leaves makes it really delightful.

Ingredients :

• 1/2 Cup miso (bean curd paste)
• 1 Whole chicken
• 2 Bunch of mustard green
• 1 Onion, sliced
• 2 Tomato, sliced
• 4 Cloves of garlic
• 2 Green long chilli
• I Pack Tamarind mix 
• 2 Tablespoon fish sauce
• 4 Cups of water
• Salt and pepper to taste

Directions :

• Heat oil in a large deep pan or pot over medium-high heat.
• Saute garlic, onions and  tomatoes for a few minutes or until softened.
• Add miso and saute until well combined.
• Pour water and seasoned with fish sauce, cover and let it boil.
• Add mustard greens and green long chilli, simmer for a couple of minutes.
• Add milkfish and  tamarind mix.
• Bring to a boil and simmer until fish is cooked. Add salt to taste

Cooking Tips :

1. Use rice wash water for soup.
2. Calamansi, tamarind fruits or lemon juice can be added to make the soup extra sour.
3. Start adding sour mix in a little amount, till you got your desired sourness of the soup.
4. Using salmon fish, rub the fish with lemon or fry the fish for a few minutes.

Relyenong Alimasag

Relyenong Alimasag

(Stuffed Crab)

A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed

with vegetable and crab meat.

Ingredients :

• 4 blue crabs
• 1/2 carrots, cut into small cube
• 1/2 cup potato, cut into small cubes
• 2 eggs beaten
• 1 large tomato
• 1 small onion
• 3 cloves garlic
• 1 stalk of  green onion
• 1/2 red bell pepper
• Salt and pepper to taste
• Cooking oil

Directions :

• In a deep pan cook the crab in water.
• Separate the meat and clean the shell.
• In a pan, add a small amount of cooking oil then saute' the garlic and onion.
• Add tomato, carrots and  stir fry for minute.
• Remove from the pan and let it cool.
• In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
• Add the spring onion and stuff the crab shell with crab mixture and set aside.
• In a deep frying pan add oil , bring heat to medium high ,  then deep fry stuffed crabs.