Fresh water Cavalla (Maliputo) is found in the waters of Taal Lake but hard to find in wet markets. You may use the salt water version, Talakitok in Filipino, and taste and texture is similar to Pompano (you may use this fish as well). The recipe I used is a combination of Chinese and Filipino using ingredients easily found in markets except for the wansoy (Chinese cilantro).
Ingredients:
1/3 kg. Cavalla, cleaned
4 tblspns soy
1 slice of lemon
1 small tomato, sliced
1 tspn sugar
2-3 drops of sesame oil
2 tblspns vegetable oil
3 sprigs of wansoy or cilantro, chopped
2 pcs chile peppers, chopped
1 slice of ginger, julienne cuts
pinch of black pepper
Recipe:
Mix all the ingredients in a cup. Massage fish with lemon juice and black pepper. Place fish on aluminum foil and pour the mixed ingredients on the fish and cover aluminum foil. Let the mixture marinade for about an hour and cook on a steamer for about 30 minutes and serve.
Pearl Fish is the salt water version of the fresh water Tilapia (commonly called St. Peter fish), and its meat is more flavorful as the fresh water version. Pearl Fish can be bought in most oriental food stores in the frozen section or can be bought live in stores with aquariums. It is a more affordable alternative to the Grouper (lapu Lapu) and more or less an even texture and flavor.
Ingredients:
1 whole Pearl Fish (1/2+ kilo)
2-3 scallion stalks, julienne sliced
1 slice of ginger, julienne sliced
1/4 cup soy
pinch of salt
1 red chile pepper chopped (optional)
1 tspn. sesame oil
1/4 cup vegetable oil
A sprig of Chinese parsley (cilantro/wan soy)
Recipe:
Clean and scale the fish and place on a platter. Massage the fish with salt and ginger and place it in a steamer. Steam for 15-20 minutes.
In a sauce pan heat the vegetable oil mixed with soy, and sesame oil and chopped chiles and set aside. After the fish is cooked, boil the sauce and pour on top of the fish. Lay the scallions and parsley on top and serve hot.
Located on the fourth floor of Rustan's new wing at the corner of EDSA and Shaw Blvd. in Mandaluyong, Corazon combines traditional Spanish dishes with Filipino favorites. They serve 3 different types of paellas... Marisco, Valenciana and meat paella.
The favorite signature tapas are grilled calamares with olive oil and gambas. On the Filipino side, they have 6 different types of soups from the Tinola to the Sinigang. They also have the Filipino favorites which are the crispy pata and fried lapulapu. The restaurant is decorated with paintings similar to the style of Chagall and Picasso.
The restaurant also has an outside seating so patrons can people watch while they have dessert, and by the way, they have dirty "ice cream."
Commonly called "Laing" this spicy dish originated in the province of Bicol in the Philippines and is consistent with the traditional use of green chili peppers. Considered a poor man's dish, it compliments well with any meat dish.
Ingredients:
1 lb. dried taro leaves
1 can coconut milk
1 onion
2 slices of ginger
3-4 cloves of garlic, diced
8 green chili peppers, sliced
1 slice pork belly, chopped 1/2 inch cubes
6-8 medium sized shrimps
1 tablespoon shrimp paste
1/2 cup vegetable oil
Recipe:
Pour oil into wok and heat. Saute onions, garlic, chilies and pork for 2 to 3 minutes. Mix shrimp paste and shrimps for about 2-3 minutes and add a can of coconut milk. When liquid starts to boil, mix the taro leaves and stir for another 2 minutes then put a lid on for the leaves to cook... then serve.
Bok Choy, commonly known to Filipinos as Tagalog Pechay can be easily found in many oriental stores in the U.S. and Europe. Simple and with few ingredients needed, this healthy dish will only take a few minutes to cook!
Ingredients:
1 boneless chicken breast, sliced to 1 inch length
Bok Choy greens sliced 1-1/2 inch length
1 onion sliced
3 cloves of garlic, diced
1 carrot, sliced
1 tblspn. flour
3-4 tblspns. oyster sauce
1 tspn. sesame oil
2 tblspns. white wine
Recipe:
In a bowl, mix the chicken, garlic, white wine and flour. Heat a large saute pan or a wok and pour 3 tblspns. of oil and sesame oil. Saute the chicken mixture along with the carrots, onions and oyster sauce for about 2 minutes. Add a cup of water and continue stirring until sauce thickens then add the sliced bok choy. Stir for a minute and cover the pan for a minute until the greens are cooked then serve on a bowl.
