August 19, 2013
Mga Luto ni Nanay is exactly what it means. Recipes that my mother used to cook. I wanted to share some of the Filipino recipes that my Nanay taught me as a tribute to her dedication to her role as mother.
I remembered that while growing up, I used to be with Nanay in our kitchen. Being the youngest of eight children, I was always with her. At 7 years old, I started setting up our dining table. After a year or two, I was allowed to wash the dishes and utensils. She does not trust me with the knife yet, so all I do in the kitchen is be her helper. But I never knew that being the helper, I would know all her recipes and some of her secrets in making our food delicious. But not only that, Nanay had a certain joy of serving good food for her family everyday.
August 20, 2013
One of Nanay's favorite recipe is the Bistek Tagalog. Unfortunately, I do not have the red onions but I was able to use calamansi (Philippine lemon) with it and not lemon. Nanay does not use any measuring spoons or cups. She tastes the food before she turns off the stove, and if the food needs tweaking she just add either a bit of sugar, vinegar, or pepper.
BISTEK TAGALOG
Ingredients:
Beef Sirloin, marinated in calamansi and soy sauce preferably overnight
Onions, preferably red or sibuyas tagalog, sliced into rings
soy sauce, black pepper, calamansi, sugar
cooking oil
Procedure:
1. Drain the beef and save the marinade.
2. Heat pan and followed by the beef.
3. Allow the juice from the beef to cook and tenderize it.
4. Remove the juice from the pan and put a little bit of cooking oil to sear both sides.
5. After the beef is cooked, place in a serving dish.
6. Add onions to the same pan where you cooked the beef. When onions are half cooked, place on top of the beef.
7. Pour soy sauce, a little bit of black pepper, squeeze calamansi, a little bit of sugar and water. Bring to a boil and taste.
8. Making sure to adjust the taste by having the right amount of saltiness, sweetness and sourness.
Beef Sirloin, marinated in calamansi and soy sauce preferably overnight
Onions, preferably red or sibuyas tagalog, sliced into rings
soy sauce, black pepper, calamansi, sugar
cooking oil
Procedure:
1. Drain the beef and save the marinade.
2. Heat pan and followed by the beef.
3. Allow the juice from the beef to cook and tenderize it.
4. Remove the juice from the pan and put a little bit of cooking oil to sear both sides.
5. After the beef is cooked, place in a serving dish.
6. Add onions to the same pan where you cooked the beef. When onions are half cooked, place on top of the beef.
7. Pour soy sauce, a little bit of black pepper, squeeze calamansi, a little bit of sugar and water. Bring to a boil and taste.
8. Making sure to adjust the taste by having the right amount of saltiness, sweetness and sourness.
August 22, 2013
Nanay makes sure that we eat from the basic food groups at least for the week. Although not a lover of vegetables, she would see to it that she prepares sauteed cabbage, ampalaya, zayote, pechay or whatever is in the market that morning. So for the week, we have chicken, seafoods and fish, pork and beef (usually on a Sunday). During those days, one can only buy a whole chicken already cleaned at the 'palengke' or wet market. So I learned how to cut and divide the chicken into parts by watching her. She is until now a lover of dark meat but nothing goes to waste. She would put all the bones and the breast portion of the uncooked chicken in a pot of boiling water to make soup stock for future recipes. Now, isn't that time saving and smart! She would use soup stocks to replace water in her recipes to make it tastier. And Pansit Canton is one of them. I may not have the complete ingredients but I try to be as faithful as I can in taste and presentation.
Ingredients:
Pansit Canton noodles
soup stock (chicken broth)
minced garlic, sliced onions, black pepper, soy sauce, shredded chicken and shrimps slices
carrots, pechay, cabbage, beans, and quail's eggs (optional)
Procedure:
1. Saute the garlic, onions, chicken and shrimps.
2. Toss in all the vegetables and the soup stock.
3. When the vegetables are half cooked, add the pansit canton noodles while stirring and adding more soup stock.
4. Add pepper and soy sauce. Serve with calamansi.
Pansit Canton noodles
soup stock (chicken broth)
minced garlic, sliced onions, black pepper, soy sauce, shredded chicken and shrimps slices
carrots, pechay, cabbage, beans, and quail's eggs (optional)
Procedure:
1. Saute the garlic, onions, chicken and shrimps.
2. Toss in all the vegetables and the soup stock.
3. When the vegetables are half cooked, add the pansit canton noodles while stirring and adding more soup stock.
4. Add pepper and soy sauce. Serve with calamansi.
August 25, 2013
I am always entertained when Nanay cooks in the kitchen. She has stories to tell me on how Lola Esen would cook it and how Tia Ella would do it another way. Nanay said that she would pick what she thinks would make the food taste better and it does not matter from whom she had learned how to do it. One of the stories was about using coconuts. She said that during the Japanese occupation their family would eat rice with coconut milk and at times some 'bagoong' or 'alamang'. She said that the secret of a 'gata' recipe is using the basic adobo marinade. If you need to saute then saute the garlic, onion and the meat (if needed in the recipe). As you put the meat, pour in their adobo marinade as well. Then, when the meat is fully cooked, add the coconut milk as a finishing touch. She warns you not to over boil it because the coconut milk will turn into liquid fat. I tried this recipe because I was able to buy a small sized banana heart. Nanay usually serves her gatang gulay (ginataang sitaw with kalabasa) with fried fish or any fried meat like porkchops.
Ginataang puso ng saging (with kangkong)
Ingredients:
Adobo marinade: garlic, vinegar, salt, pepper without the bay leaves
garlic, onion, pieces of pork or shrimps, poblano or serrano peppers
Banana heart
Coconut milk
Kang-kong
Procedure:
1. Cut the banana heart removing the outside thick covering first.
2. Soak the cut banana heart into the adobo marinade for at least 30 minutes.
3. Wash the Kang-kong, strain, and cut into serving sizes.
4. Saute the garlic, onion, and slices of pork or pieces of shrimps.
5. Pour the banana heart along with the adobo marinade and bring to a boil.
6. When the banana heart is cooked through, add the kang-kong and peppers.
7. After it boils, adjust the taste before you pour the coconut milk. Turn off heat.
Adobo marinade: garlic, vinegar, salt, pepper without the bay leaves
garlic, onion, pieces of pork or shrimps, poblano or serrano peppers
Banana heart
Coconut milk
Kang-kong
Procedure:
1. Cut the banana heart removing the outside thick covering first.
2. Soak the cut banana heart into the adobo marinade for at least 30 minutes.
3. Wash the Kang-kong, strain, and cut into serving sizes.
4. Saute the garlic, onion, and slices of pork or pieces of shrimps.
5. Pour the banana heart along with the adobo marinade and bring to a boil.
6. When the banana heart is cooked through, add the kang-kong and peppers.
7. After it boils, adjust the taste before you pour the coconut milk. Turn off heat.
August 29, 2013
One of our family's favorite is Tinolang Manok and this is were Nanay uses her dark portion of the chicken slices. The smell of sauteed ginger and garlic are such a welcome aroma in our house when Nanay cooks this dish. This was one of the first few dishes I learned to cook on my own because there are only a few ingredients. Nanay would tell me to set aside the 'hugas bigas' or use her pre prepared soup stock for this dish's soup. She taught us to eat this with calamansi and patis as 'sawsawan' but of course now, I cannot have that luxury! I just eat it as is with rice.
Ingredients:
Chicken slices of thighs and wings
medium sized papaya, raw, peeled and sliced
ginger, garlic, salt, and green vegetable leaves
chicken soup stock or 'hugas bigas'
Procedure:
1. Saute garlic & ginger then put the chicken slices and salt.
2. When chicken is half cooked toss in the papaya slices.
3. After 15 minutes pour in the chicken soup stock or 'hugas bigas' and bring to a boil.
4. Lower heat until chicken is completely cooked.
5. When chicken is cooked, toss in the green vegetable leaves, cover the pot and remove the pot from fire.
6. Serve with rice and sawsawan of calamansi and patis (fish sauce).
Chicken slices of thighs and wings
medium sized papaya, raw, peeled and sliced
ginger, garlic, salt, and green vegetable leaves
chicken soup stock or 'hugas bigas'
Procedure:
1. Saute garlic & ginger then put the chicken slices and salt.
2. When chicken is half cooked toss in the papaya slices.
3. After 15 minutes pour in the chicken soup stock or 'hugas bigas' and bring to a boil.
4. Lower heat until chicken is completely cooked.
5. When chicken is cooked, toss in the green vegetable leaves, cover the pot and remove the pot from fire.
6. Serve with rice and sawsawan of calamansi and patis (fish sauce).
September 2, 2013
Another recipe that Nanay uses chicken dark meat is Nilagang Manok. I especially like this one than her Tinolang Manok because of the mixture of vegetables that are tossed in like cabbage, pechay and baguio beans. These vegetables when mixed with the potatoes and the soup are really delicious. Nanay said that to make her nilaga tastier she adds some asparagus or corn.
Nilagang Manok
Ingredients:
Onions, ginger, chicken soup stock, black pepper corns, corn or asparagus
Chicken slices cut into serving pieces
Pechay, cabbage, Bagiuo beans
Procedure:
1. In a pot, put together onions, ginger, black pepper corns, chicken soup stock, and chicken slices. Bring to a boil.
2. Turn the heat to low while it still boils.
3. When chicken is half cooked add the cabbage slices.
4. After the chicken is completely cooked, add the beans and the pechay.
5. When vegetables are cooked, add the asparagus, turn off heat.
6. Adjust the soup to your taste. Serve with rice and calamansi (optional).
September 7, 2013
Besides chicken, pork and beef dishes, Nanay likes almost all kinds of fish and seafoods. We grew up eating 'paksiw na isda' and most of the time it is milk fish. Nanay serves this dish with mongo beans sauteed in garlic, onion and shrimps. Yummy!!! One of our friends gave us long beans also known as 'sitaw', so I decided to add this to Nanay's usual 'paksiw'. It blended well with the bitter melon and most especially with the fish. I used pampano instead of milk fish for this recipe.
Ingredients:
Pampano or milk fish
garlic, ginger, onions (preferably red onions), salt, pepper, vinegar
bitter melon, egg plant, long green beans (sitaw)
Procedure:
1. Marinate the fish in vinegar, salt, pepper, garlic, ginger & onions in a pan..
2. Allow the fish to soak in the marinade making sure to turn the fish on both sides to absorb the flavor. Marinate for at least 30 minutes.
3. Place the pan on medium heat and bring to a boil.
4. Add a little bit of water and adjust the taste.
5. Mix in the vegetables and simmer until cooked through.
6. Best served with white rice and sauteed mongo beans.
Pampano or milk fish
garlic, ginger, onions (preferably red onions), salt, pepper, vinegar
bitter melon, egg plant, long green beans (sitaw)
Procedure:
1. Marinate the fish in vinegar, salt, pepper, garlic, ginger & onions in a pan..
2. Allow the fish to soak in the marinade making sure to turn the fish on both sides to absorb the flavor. Marinate for at least 30 minutes.
3. Place the pan on medium heat and bring to a boil.
4. Add a little bit of water and adjust the taste.
5. Mix in the vegetables and simmer until cooked through.
6. Best served with white rice and sauteed mongo beans.
September 15, 2013
It took me a long time to like this dish. I can tell you that bitter melon is indeed an acquired taste either sauteed, pickled or added in other dishes. When I was a child I resented this dish even if Nanay tries her best to mask the bitter flavor. She taught me to cut the ends and then rub both ends with salt. After cutting the vegetable it must be soaked in water with salt for at least 30 minutes. Then take the sliced vegetable out of the water by squeezing out the water. Now your bitter melon is ready to cook.
Sauteed Bittermelon or Ginisang Ampalaya
Ingredients:
garlic, onions, shrimps or pork slices
bitter melon
salt and pepper
egg (optional)
Procedure:
1. Mince garlic and cut onions into slices.
2. If using pork, cut into little slices or bite size. If using shrimps, mince the head to get shrimp juice and take off the shell, de-vein, cut into pieces.
3. Saute garlic, onions and meat.
4. Add salt and shrimp juice if using shrimp or a little bit of water if using pork.
5. Add the bitter melon slices and wait until cooked through.
6. Then add pepper and an egg or two mixing well.
7. Turn off heat and serve immediately with rice and fried fish.
garlic, onions, shrimps or pork slices
bitter melon
salt and pepper
egg (optional)
Procedure:
1. Mince garlic and cut onions into slices.
2. If using pork, cut into little slices or bite size. If using shrimps, mince the head to get shrimp juice and take off the shell, de-vein, cut into pieces.
3. Saute garlic, onions and meat.
4. Add salt and shrimp juice if using shrimp or a little bit of water if using pork.
5. Add the bitter melon slices and wait until cooked through.
6. Then add pepper and an egg or two mixing well.
7. Turn off heat and serve immediately with rice and fried fish.
September 21, 2013
Adobo has been a family favorite since I can remember. Nanay cooks the combination of chicken and pork adobo. She said that there is no secret to this recipe but it matters what kind of vinegar one uses. Nanay prefers coconut vinegar because the flavor when it blends with the pork and chicken always emits a very delicious taste. I remember Nanay serves slices of cucumber as a side dish to this.
Adobong Baboy
Ingredients:
slices of pork or chicken
vinegar, black pepper corns, salt, bay leaves, water, soy sauce
Procedure:
1. Marinate the meat in vinegar, black pepper corns and salt mixture for at least 30 minutes to an hour. (I prefer doing this the day prior to actual cooking).
2. Heat the pan and pour the mixture of meat and marinade and bring to a boil.
3. Lower the heat, then add water and let it simmer until the meat is cooked.
4. Add bay leaves (at least 2 pieces) and cover.
5. Then add soy sauce and adjust according to taste preference. If you want the adobo to be more sour, add more vinegar. If it is already too sour, add a bit of water but adjust the saltiness with soy sauce.
6. After getting desired taste, turn off the heat and serve with rice.
slices of pork or chicken
vinegar, black pepper corns, salt, bay leaves, water, soy sauce
Procedure:
1. Marinate the meat in vinegar, black pepper corns and salt mixture for at least 30 minutes to an hour. (I prefer doing this the day prior to actual cooking).
2. Heat the pan and pour the mixture of meat and marinade and bring to a boil.
3. Lower the heat, then add water and let it simmer until the meat is cooked.
4. Add bay leaves (at least 2 pieces) and cover.
5. Then add soy sauce and adjust according to taste preference. If you want the adobo to be more sour, add more vinegar. If it is already too sour, add a bit of water but adjust the saltiness with soy sauce.
6. After getting desired taste, turn off the heat and serve with rice.
This is one of my favorites among Nanay's recipes. She taught me how to cook this from scratch starting with the boiling of the tamarind.
Whenever there is a party, Nanay will cook pansit. She prefers serving this so that guests will have vegetables as well as carbohydrates while enjoying her other dishes. Just like the previous pansit canton, this recipe uses a lot of Nanay's home made soup stock or broth.