Fried Tanguigue Steak with Tomato Onion Chili Relish

Fried Tanguigue Steak with Tomato Onion Chili Relish. A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool?

Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish, and yes I ate with my hands, how good was that. Believe me it was a great lunch.



See other similar dish;



Fried Pork Chop with Tomato Onion Chili Relish

Pinoy Fried Pork Chop

Crispy Fried Buntot ng Tanguigue

Lechon Kawali

Fried Fish with Pinoy Mango Avocado Salsa

Fried Surgeon Fish with Green Mango and Pineapple Salsa

Crispy Fried Pla-Pla, Tilapia

Crispy Fried Fish

Fried Fish, Pritong Alumahan

Tanguige Steak

Crispy Fried Espada

Crispy Fried Dilis, Deep Fried Fresh Anchovies

Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish.





Ingredients:



2 to 3 pieces tanguigue steak/slices

2 large size tomatoes, diced

1 small size onion, peeled, diced

2 red/green chili, sliced, optional

fish sauce

salt

pepper

cooking oil

Cooking procedure:



In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the tanguigue slices for 3 to 6 minutes, defending on the tanguigue slices thickness, then turn the tanguigue slices on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.

Read More

Fettuccine with Mushroom and Mushroom Sauce

Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.

Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.

Ingredients:



500 grams fettuccine cooked as per package directions

150 grams fresh button mushrooms, sliced

150 grams fresh oyster mushrooms, coarsely shredded

150 grams fresh shimeji mushrooms, loosen from cluster

2 big cans Campbell’s Condense Cream of Mushroom Soup

1/2 head garlic chopped

1 medium size onion, chopped

2-3 tbsp. parsley flakes

1/2 block cheddar cheese, grated

fried chopped garlic

parmesan cheese

salt and pepper

chili flakes

olive oil

Cooking procedure:





In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.





See other similar pasta recipes:



Mushroom with Dried Fish Fettuccine Carbonara

Pinoy Carbonara, Carbonara Pinoy Style

Tuna Carbonara

Pinoy Seafood Carbonara

Asparagus and Mushroom Spaghetti in White Sauce

Spaghetti with Clam and Shrimp in White Sauce

Spaghetti with Halaan

Read More

Braised Pork Belly with Pineapple

Braised Pork Belly with Pineapple. Sweet braised dishes have become regular to OPC. The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had.



Braised Pork Belly and Quail Egg

Braised Pork and Tofu with Black Fungus

Braised Pork Leg with Tausi

Asado Bulalo, Beef Shank Asado

Braised Pork Knuckles and Tofu with Black Beans

Beef Pares

Pata with Coke, Pork Leg Braised with Coke

Pata Tim

Braised Pork Leg with Hoisin Sauce

Pork Spareribs With Tausi

Mango Beer Braised Beef Spare Ribs

Beef Asado, Braised Beef

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares



Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices.

Here is the recipe on my Braised Pork Belly with Pineapple





Ingredients:



1/2 kilo pork belly, pork rasher

1 small can pineapple slices in syrup

1 head garlic, crushed

1/4 cup soy sauce

1/4 cup oyster sauce

1-2 tbsp. brown sugar

2-3 pcs. star anise

2-3 pcs. bay leaf

1/2 tsp. ground peppercorns

1/4 cup cornstarch

salt

Cooking procedure:



If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 to 4 cups of water, add in the soy sauce, oyster sauce, star anise, garlic, sugar, ground, ground peppercorns, bay leaf and the pineapple slice including the syrup. Bring to a boil and simmer for 45 to 60 minutes or until the pork are tender and pork skin turned to jelly like softness. Add more water if necessary. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Correct saltiness if required. Serve with steamed rice.

Read More

Why Are Food Start Ups So Popular?

Read More

Posted in Caroline Makes.... | No comments

Braised Pork and Tofu with Black Fungus

Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit, the more popular one is Cebu’s Bam-i.

On today’s dish, Braised Pork and Tofu with Black Fungus, I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half.

Here is the recipe of my Braised Pork and Tofu with Black Fungus.

Ingredients:



250 grams pork belly cut into large cubes

1 big block, firm tofu, cut into rectangles, fried and cut into cubes

100 grams fresh black fungus

1/2 head garlic, peeled, crushed

2-3 pcs. bay leaf

2-3 pieces star anise

1/4 cup soy sauce

2 tbsp. Hoisin sauce

1/4 cup oyster sauce

2-3 tbsp. brown sugar

1 tsp. ground peppercorns

1/4 cup cornstarch

salt

cooking oil

3-4 boiled egg, shelled

Cooking procedure:



Place the pork, fried tofu, garlic, ground peppercorns, bay leaf, star anise, soy sauce and black fungi in a medium size sauce pan. Add enough water to about 2 inches above the meat line. Bring to a boil and simmer for 1 to 1 1/2 hour at low to medium heat, add more water as necessary. Now add in the boiled eggs, oyster sauce, Hoisin sauce and sugar, continue to simmer for another 5 to 10 minutes or until the liquid I reduced to about half. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water, cook for about a minute more. Serve hot.

Read More

Pork and Ampalaya with Oyster Sauce

Pork and Ampalaya with Oyster Sauce. This is an old recipe my Beef and Ampalaya with Oyster Sauce is one of the very first dish that I have posted when I was starting this Pinoy Food Blog. I do have also a chicken version of the dish, Chicken and Ampalaya with Oyster Sauce. I love this dish it is easy to cook and you cannot go wrong. I am am sure you will love it as well, not of course you do not like ampalaya.

As I said cooking is easy, and it is also very quick. For the pork used tenderloin, cut in thin strips and marinated with soy sauce, cornstarch and ground peppercorns. Cooking mostly require stir frying.

Here is the recipe of my Pork and Ampalaya with Oyster Sauce.





Ingredients:



1 medium size pork tenderloin, about 1/2 kilo, sliced into strips

1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise

1 small size onion, peeled, chopped

1/2 head garlic, peeled, crushed, chopped

1/4 cup soy sauce

1/4 cup oyster sauce

1/3 cup cornstarch

1 tsp. ground peppercorns

salt

cooking oil

Cooking procedure:





Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to brown and start to sizzle, set aside. Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required. Serve hot with a lot of rice.

Read More

Pansit Miki with Upo

Pansit Miki with Upo. Upo at this time have been a regular item in Woolworth Supermarket and on weekend markets here in Darwin, it must be in season. Now I have to think of something to cook this vegetable. The truth is upo is one of my favorite vegetables. In fact I have already posted a lot of dish that uses upo as the main ingredient or included as one of the vegetable ingredients. Check it out, click the link on the list below.



Ginisang Upo

Ginisang Pansit Bihon with Upo

Dinengdeng

Sardinas, Upo at Sotanghon

Sugpo at Upo Buridibud

Boiled Vegetables Salad

Dinengdeng with Inihaw na Tilapia

Batso, Batcho, Sautéed Upo with Dried Shrimp

Batso nga Tabungao

Ginisang Upo with Sotanghon

Sautéed Hairy Melon, Pinoy Upo Style

Dinengdeng, Green Leafy Version

Steamed Vegetables, Pinasingaw na Gulay

Tabungaw (Upo) nga Buridibud

For today I tried to use upo as the main vegetable ingredient of pansit miki. The outcome was good it really compliments the already chewy and delicious miki noodles. Upo when cook is crisp and chunky. I would love to cook this dish again if I have to.

Here is the recipe of my Pansit Miki with Upo, try it.





Ingredients:



1 medium size upo, skinned sliced into thin triangles

1 bunch, bok choy or pechay, cut to pieces

1 small carrot, skinned, cut into thin strips

1 cup pork belly, boiled, cut into strips

1 cup shrimp, trimmed shelled

3-4 pieces chicken liver fried, cut into small wedges

1 400g pack thick fresh Hokien noodles

1/4 cup fish sauce

1/4 cup dark soy sauce

1/2 cup oyster sauce

1/2 bulb, garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

1-2 tsp. ground peppercorn

2-3 tbsp. parsley flakes

salt

cooking oil

Cooking procedure:



In a wok or large frying pan, heat generous amount of cooking oil. Stir cook the garlic and onion until fragrant. Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.

Read More