Sinanglay Na Tilapia
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Sinanglay Na Tilapia
Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk.
- 2 piece whole tilapia (cleaned, scaled and gutted)
- 2 large Roma tomatoes (diced)
- 4 piece shallots (peeled and chopped)
- 1 thumb-sized ginger (peeled and minced)
- 1 teaspoon tamarind powder (or 1 lemon juice)
- 2 bunches large pechay leaves (stems trimmed)
- 4 foot pandan leaves (about 1long each)
- 2 cans coconut milk
- 2 finger chili peppers
- 1 pinch salt and pepper to taste
- Wash fish and make sure innards are completely removed. Season with salt and pepper to taste.
- In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
- Rinse pandan leaves under cold running water and pat dry.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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Beef Giniling
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Beef Giniling
An easy to prepare everyday Filipino main meal.
- 2 pieces carrot (diced)
- 500 g minced beef
- 2 piece garlic cloves (chopped)
- 1 piece onion (chopped)
- 2 tbsp vegetable oil
- 30 g green peas (fresh or frozen. )
- 1/2 piece stock cube (beef flavour, dissolved in water)
- 1 pinch salt (to taste)
- 1 piece potatoes (medium sized ideally and diced)
- 4 pieces tomatoes (medium sized and blended)
- Place medium sized pan on stove, add vegetable oil and wait until hot; pour in the chopped onion, garlic and stir until fragrant.
- Add the minced beef sauté for around 10 minutes.
- Next stock, blended fresh tomatoes, carrots and potatoes are added. Simmer for 20 minutes.
- After 20 minutes, add salt and pepper for taste, then the peas and simmer on low heat for another 10 minutes or until peas is tender.
- Serve hot.
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Credits: Delish PH
Adobo
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Adobo
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic; considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life.
- 2 lbs pork belly
- 2 tbsp garlic cloves (minced or crushed)
- 5 pieces bay leaves (dried)
- 4 tbsp vinegar
- 1/2 cup water
- 1/2 tsp salt (optional for taste)
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
- Heat the pot and put-in the marinated pork belly then cook for a few minutes
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
- Put-in the vinegar and simmer for 12 to 15 minutes
- Add salt to taste and serve hot.
- Serve with steamed rice.
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Credits: Panlasang Pinoy
