Pinoy Food Recipes - Lutong Pinoy na Pinoy

Because it has salt, fish and shrimp bagoong can stay for a longer peeiod of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.

When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

Here's the famous Filipino dish with a twist.

Here's how to cook it.

Ingredients:

1 kilo of pork, cut into serving pieces

1 ampalaya (bitter gourd), deboned and sliced

5 cloves garlic

1 cup vinegar

2 tbsps. lard

Salt & pepper

Cooking Instructions:

1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.

2. Allow to simmer until pork is tender.

3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.

When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.

Ingredients: 1 kilo of fresh fish (e.g. hito or dalag) 2 tbsps. of salt 6 tomatoes, quartered 1 medium-size onion, quartered 1/2 kilo tamarind, boiled then mashed to get pulp Cooking Procedure: - Gut the fish. Rub with salt, rinse then allow to dry. - Slice each fish into tow pieces; set aside. - In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked. - Add the tamarind sour mash. Cook for 2 more minutes before serving. Note: By the way, Hito is a catfish.

Another authentic Filipino dish that beer drinkers would surely love to eat while drinking. :)

Here's how to cook it.

Ingredients:

1 cup of pig intestines, washed, boiled and finely chopped.

1 cup sliced tomatoes

2 cups finely chopped chicken meat

1/2 cup sliced onions

1/2 cup vinegar

1 head garlic, finely chopped

1 cup green peas

1 red bell pepper, sliced

1 green bell pepper, sliced

salt & pepper to taste

Cooking Instructions:

1. Saute' the garlic, onion and tomatoes.

2. Add the chicken meat and intestines and mix.

3. Cover and allow to cook for a few minutes.

4. Add the vinegar, salt and pepper. Allow to simmer until the meats are tender.

5. Add the green peas and bell peppers. Continue to simmer for a few more minutes.

Cooking sinigang but don't have tamarind to sour it with? Don't panic! Souring ingredients like camias, batuan and santol - all of which are sour fruits - can be used.

If these are not available, leaves and blossoms can be used instead, such as the young and tender alibangbang leaves (bauhinia), mango leaves and young tamarind blossoms.

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favourites.

Here is how to cook this dish.

Ingredients:

1 kilo squash cut into cubes

1/4 kilo shrimp, shelled

2 onions, chopped

3 pieces tomatoes, diced

1 head garlic, minced

2 tbsps of ginger root, crushed and minced

4 tbsps of cooking or olive oil

2 tbsps of shrimp paste (bagoong)

2 cups of coconut milk

2 pcs of chilli peppers

1 cup coconut cream (katang gata)

2 cups of chicken stock

2 tbsps of fish sauce (patis)

Cooking Instructions:

1. On a pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.

2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.

3. Add the coconut cream, chilli peppers. Simmer for a few more minutes.

Another famous Filipino dish that you will surely love. So let us start cooking. ] Ingredients and more after the jump. Ingredients:

1 thumb-size ginger, sliced 3 onions, quartered 1 tsp. whole peppercorns 8 cups water 1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained 1 small Upo sliced 2 Pcs. Pechay Cooking Procedure: - In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay. - Add the dalag. Allow to boil first before adding the upo and pechay. - Allow to simmer for 5 more minutes before serving