Thursday, February 21, 2013


(Red Snapper in Sour Soup with Miso)


2 tablespoons cooking oil for sautéing
2 tablespoons garlic, minced
1 (1 to 2-inch piece) ginger, peeled and sliced
2 medium sized onion, sliced
3 pcs. big tomatoes, sliced into wedges
2-3 tbsps Miso Paste (Learn more about miso here)
1 to 1 ½ kilos Ulo ng Maya-Maya, cut in large chunks, slightly fried
5-7 cups Water or Hugas Bigas (please see below)
1 (40-gram) pack Sinigang Mix
2 bunches Mustard leaves (Mustasa) 

Japanese Miso Paste 

Mustard Leaves (Mustasa) 
& Green Chillies

Sinigang Mix
Cooking Procedure:
1.      In a large pot, heat oil over medium heat, sauté garlic, ginger and onion, saute for a few minutes, then add tomatoes and cook until tender, mash the tomatoes well.  Then add the miso paste, stir well, then add the fish sauce, if it tends to dry, add ½ cup water, cover the pot to cook further.

2.     After a few minutes, add the water (or hugas bigas), let it boil for 2-3 minutes, then season the broth with the Sinigang Mix before we add the other ingredients.  When it starts to boil we can  add the Maya Maya, you may also put in the green chillies and the mustard leaves.  Cook for 5-7 minutes, taste it again if it needs additional salt.  Serve while hot…  Enjoy!

              COOKING TIPS:
·        Frying the fish heads help to avoid the fishy taste of the broth, just fry it in very hot cooking oil for a few minutes; or

·        If you don’t want additional oil in the Sinigang, you can blanch the fish quickly in very hot water, and remove the fish immediately.

·        Miso is fermented soy bean, it is of Japanese origin.  I used the Japanese Miso bought in the grocery, but you can also buy the ordinary miso from the market.

 ·        Hugas bigas - water obtained from washing rice grains and used as broth base for sinigang

 ·        Aside from Maya-Maya, you can also use other kinds of fish like Bangus, Talakitok, Lapu-Lapu, or Salmon.

Saturday, February 16, 2013

Tinumok Style - Ginataang Petchay Stuffed with Fillets of Chicken & Crea...

Complete recipe is posted below.  Enjoy!


Tinumok  is a delicious dish in Bicol.  Gabi (or Taro) leaves are used in wrapping the mixture of  minced young coconut meat, shrimps and pork, and cooked in coconut milk with chilis.  There were several variations  of the dish as it was spread throughout the country, there’s the Visayan version which is Tinuktok, Laing in Manila, Tinumok or Pinangat in Bicol, etc.

I guess this is my version of the dish, saw it once on TV, but they used Pork, and for my  recipe I wanted it to be light and  less fat, I used fillets of chicken breast and cream dory.  My daughter just loved it, this is the 2nd time I cooked this and she was the one who reminded me to prepare this again for her.

250 gms. Cream Dory, fillet, cut into chunks
300 gms. Chicken Breast, fillet, cut into chunks
1 whole Garlic, peeled and chopped
2” sliced of Ginger, peeled and sliced thinly into strips
3 medium Onion, peeled and chopped
Salt and pepper
1 kilo Petchay, washed thoroughly
3 to 4 cups Pure Coconut Milk
2 pcs. Green Chilli
½ tsp pepper corn

Prepare the onion,  garlic and ginger.

Season Chicken Fillet & Cream Dory with Salt & Pepper

In a bowl combine the onion, garlic and ginger, use half of that mixture to 
marinate the Cream Dory & Chicken 
while this is marinating,...

Wash the Petchay and cut the bottom part of the stem ...

Blanch the petchay in plain boiling water for just a few seconds ...

cut-out the steam of the blanched petchay

We're ready to stuff the petchay...
arrange the leaves in this way...

put the cream dory stuffing in the middle ...

fold the bottom part of the leaves, as shown in the picture ...

then fold the right side - no. 2 arrow, then the left side - no. 3 arrow

then roll-it-up tightly like this,
set aside ...

do the same with the Chicken stuffing ...

we have wrapped all the stuffings...
those with toothpicks are the Cream Dory packets...

we're ready to cook ...

In a big pan, put the coconut milk and the remaining half of the mixture 
of onion, garlic, and ginger, add a bit of salt and pepper, 
let it simmer for 15-20 minutes over low medium heat,
stirring occassionally...

then put the Stuffed Petchay in the simmering coconut milk
and let it cook gently over low-medium heat for another 20 to 30
minutes or until it thickens, stirring gently just to check that the
coconut milk doesn't get burned...  cover the pan 
and continue cooking...

Season to taste ...


Sunday, February 3, 2013

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