Filipino Food, Free Recipe, Cooking & Filipino Foods Information.

Bulanglang-1

1 cup malungay leaves
1 cup squash, cubed
1 cup upo, sliced
1-1/2 tbsps, bagoong alamang
1 cup tokua, cubed, fried
1/2 onion
1 cup rice washing
tomatoes

Procedure:

Mix tomatoes, onion, bagoong, squash in deep sauce pan or pot. Add rice washing and boil. After 5 minutes cooking, add tokua and upo. When upo is almost tender, add malungay and cook 2 minutes longer or until malungay leaves are wilted. Remove from fire.

Bañgus en Tocho-2

1 large, fat bangus
oil or lard
2 tbsps. ginger, cut into very thin,
narrow strips about 3/4 inch long
2 sections garlic, chopped fine
6 fair-sized tomatoes or 4 large
tomatoes sliced
2 tablespoons tajure
2 tablespoons tausi
1 onion sliced in long, narrow strips
1 cake tokua, cut into pieces
3/4 inch long and 1/8 wide
2 tablespoons vinegar
sugar to taste
salt

Procedure:

Clean the fish and cut into serving pieces 1/2 inch thick. Salt and let stand 15 minutes. Drain . Fry in hot lard until brown set aside. Fry the onion and the tokua and set aside. Saute in remaining lard the garlic, ginger, and tomatoes. Add to this the tajure dissolved in 1 cup of water, then the tausi and the fried tokua, sugar to taste and onion. Simmer 5 minutes. Add 2 tablespoons of vinegar and simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking 3 minutes.

Bañgus en Tocho-1

bañgus
1 cube tajure
1/2 onion
2 cm. cube ginger
2-4 tbsps. vinegar
4 tomatoes
2 cloves garlic, slicedcrosswise
1/2 cup lard

Procedure:

Fry the fish until half done. Soak the tajure ina little water and vinegar. Saute the garlic, onion, tomatoes, ginger, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes mixtures.

Balao-Balao2
(Pagsanjan)

1 cup small shrimps (bigger than alamang)
1 big tomato, sliced
salt and pepper to taste
hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat

Procedure:

Chop shrimps, peeling included, till fine. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.

Balao-Balao1
(Pampanga)

(Permented Rice with Shrimps)
1/2 kilo shrimps (preferably the soft-shelled variety)
2 tablespoons salt
1 cup rice cooked with
2 cups water

Procedure:

Salt the shrimps and allow to stand overnight. Cook the rice. Remove from sauce pan or pot and allow to cool. Mix the shrimps and the cooked rice and place in a glass jar with cover. Allow to stand until it smells sour (about 3 to 5 days). (It may be colored with a little achuete water). To cook; saute sauce garlic, onion and roasted, peeled, seeded, and chopped tomatoes. Add balao-balao and vinegar to taste and simmer until done.