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.
Typical soup of the Gallician region northwest of Spain, this flavorful dish constitutes a meal in itself. You can modify this and use any meat or combination of meats and vegetables you desire and still maintain that Gallician flavor.
Ingredients:
1 chicken breast (with bones)
1 Spanish chorizo (cubed into 1/4" sizes)
1 ham bone
5 cloves garlic (diced)
1 carrot (cubed into 1/4" sizes)
1 large potato (cubed into 1/4" sizes)
2 celery stalks chopped
1 small cabbage (sliced)
1 cup hot pepper leaves (sili leaves)
1/4 cup olive oil
2 mid sized tomatoes (cubed into 1/4" sizes)
1 madium sized Spanish onion chopped
1 tblsn. pimenton (red pepper powder)
1 tspn. salt.
dash of black pepper
Recipe:
In a soup pan, heat olive oil, pimenton, tomatoes, celery, onions, garlic, ham bone and chorizo. Once the garlic turns brown add carrots and 4-5 cups water and bring to a boil. Add the chicken breast. Turn heat on low to simmer for 45 minutes. Take the chicken breast out while adding the rest of the vegetables and cook for another 15 minutes. Debone the chicken, dice it and put it back on the pot. Add salt and pepper to taste. Serve while hot!
I discovered an easy economical 30 minute Vietnamese dish using a P60 package of Filipino beef tapa. First you have to purchase 2 strands of Tagalog Pechay costing P15 pesos and a P60 package of Pho rice noodles at your favorite Oriental store. Here's the recipe:
Ingredients:
1 lb. of beef tapa sliced
1/4 k or 1/2 package of Pho noodles
2 tblspns. flour
2 trands of bok choy (Tagalog pechay), sliced 1 inch long
2-3 tblspns. oyster sauce
1 tblspn. sesame oil
2 tblespns. crushed dried hot peppers
3 cloves of garlic, diced
1/3 cup white wine
dash of black pepper
Instructions:
Boil noodles for 3 to 4 minutes and set aside in a bowl. Mix the sliced beef with flour, hot peppers, garlic. Heat pan and pour 1/4 cup cooking oil and sesame oil and saute the beef for 2 minutes adding the oyster sauce. Add the white wine and stir until sauce thickens, then add the bok choy. Continue stirring for about 2 minutes then add the black pepper. Pour the mixture over the noodles and serve while hot. Enjoy!
