Tortang Dulong

I'm confused, oh wait, maybe I'm not! ~Anonymous

I'm very confused right now, i'm not so sure if the dulong is the famous "Pandaka Pygmaea". I've always thought they're the same not until today. I've checked the tagalog word of P. Pygmaea and google shows the word "bia". Bia or biya here in Rizal are not tiny-weeny small! Haha! I checked the net again and saw some posts referring dulong to silverfish. When I searched the "silverfish", I've found out that it is a fishmoth! Waaah! I'm mentally exhausted! Haha! J

This morning when I went to the market, I saw these little-bitty dulong in the "bilao". It's been ages since we had dulong on our table so I bought a quarter kilo and you know what! It only costs 30 Php (120/kg). Wow, I'm in a good mood again, if you know me and if you back read my previous entries here, you'll know why. *wink

There are different styles / technique of cooking the tortang dulong, but this is what my mom taught me. Super easy!

INGREDIENTS:
1/4 kg dulong, washed and drained
1 big red onion, sliced
1/2 cup rice flour
1 tsp garlic powder
1 egg
3 Tbsp water
fine salt and pepper
1/2 cup oil

Dipping sauce:
1/3 cup vinegar
2 pcs chopped garlic
2 chilies, chopped (I used green chili and chili flakes)
1/2 tsp sugar
salt and pepper to taste


PROCEDURE:
1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.

2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.

3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture. I have a small video clip on how I pour it on the pan.

4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.

5. Remove from the pan and put in a metal mesh strainer to drain off the excess oil. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.

6. Serve with rice. Share and enjoy.

Yield: 6-8 pcs

QUICK NOTES:
1. You can substitute rice flour with cornstarch or flour. My mom told me that using rice flour makes the deep fried food crispier.
2. Make sure the oil is hot enough when frying so that your food won't turn into a soggy mess.
3. You can also dip it in ketchup or sweet & sour sauce. 


Print this recipe!
INGREDIENTS:
1/4 kg dulong, washed and drained
1 big red onion, sliced
1/2 cup rice flour
1 tsp garlic powder
1 egg
3 Tbsp water
fine salt and pepper
1/2 cup oil

Dipping sauce:
1/3 cup vinegar
2 pcs chopped garlic
2 chilies, chopped (I used green chili and chili flakes)
1/2 tsp sugar
salt and pepper to taste

PROCEDURE:
1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.
2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.
3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture.
4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.
5. Remove from the pan and let the excess oil drain using a metal mesh strainer. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.
6. Serve with rice. Share and enjoy.


Happy day always,

Rhea

Adobong Manok, Atay at Balunbalunan (Chicken adobo with liver and gizzard)

"You are not defeated when you lose, you are only defeated when you quit!"

~Paolo Coelho

Of all the Filipino food I know, adobo is the hardest to cook! I have high standards in adobo and I admit I can't cook a perfect adobo. My kuya (brother) and my in-laws are the best and I can't copy their versions. The secret to a perfect adobo is the proper proportion of saltiness and sourness. It should never be sour or salty, these two flavors must complement each other to achieve the classic adobo taste, ah! and don't forget the garlic, it should be garlicky! It's a must!

Oh well, I've tried so many times and so many versions, but to no avail. I nearly gave up but the little chef in me keeps on telling me to try again. Ok fine! What I did is I used measuring cups for the soy sauce and vinegar. I think I need it so that next time when I make adobo again, there'll be no more estimation.  I tried a couple of times and am proud to say that this version is somewhat close to my kuya's adobo (less the laurel or bay leaf). I'm missing my kuya Alberto so... kuya, this is for you. I'm sure if you tasted this, i will hear again the magic phrase "ang sarap!!! (it's delicious!)" with matching thumbs up!

INGREDIENTS:
1 kg chicken, thigh, breast and legs, chopped
300 grams chicken liver and gizzard
1/4 cup vinegar
3/4 cup soy sauce
4 heads garlic, about 40 cloves, crushed (with skin or without)
pinch of peppercorns
canola or any vegetable oil
salt and pepper to taste

PROCEDURE:
1. Put half of the garlic (about 20 pcs), vinegar, soysauce, peppercorns, chicken, chicken liver and gizzard in a bowl. Marinate it overnight or for at least 1 hour.

2. Put in a pan or sauce pan. Bring to a boil then turn off the heat. Heat a little oil in another pan. Brown the chicken, liver, and gizzard and the remaining uncooked garlic. Do it by batch. Don't overcrowd the pan. 

4. Once all done, return the chicken, gizzard and liver in the pan and pour the sauce. Simmer it for a couple of minutes (about 5 to 10 minutes). Taste and season with salt and pepper, if needed. You may strain the sauce if you don't want garlic on it.

5. Serve with rice. Share and enjoy!

QUICK NOTES:
1. You may add potatoes in adobo. Quarter the potatoes and fry it or just put in the pot and cook it together with the chicken.
2. You may also use pork or combination of pork and chicken. I recommend to use liempo (pork belly).
3. If you love eggs, you may also add hard boiled eggs.
4. Some versions add onion and bay leaf. It's up to you if you want to add it. It'll still tastes delicious.

Happy day always,

Rhea

Pinugutang Hipon

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." 

~Bubba (Forrest Gump)

If you're from Rizal province, you're probably familiar with pinugutan. Pinugutan or Pinugutang hipon is a sour soup made from shrimps (head removed) and vegetables. This healthy soup gets a hint of natural sweetness from kamote (sweet potato) and kinapal (sweet tamarind). I recommend to pair it with crispy fried fish... hmmm so yummy!

INGREDIENTS:
2 cups shrimp
3 to 4 cups water
2 medium size gabi (taro), cubed
2 medium size kamote (sweet potato), cubed
1 small labanos (raddish), sliced
7 pieces okra, halved
2 thumb size ginger, sliced
1 shallot or red onion, sliced
1 kinapal (sweet tamarind paste ball)
1 bundle kamote tops or kangkong
2 Tbsp canola oil or any vegetable oil
1 Tbsp fish sauce
salt and pepper to taste

PROCEDURE:
1. Wash the shrimp with running water, drain. Remove the head of the shrimp. Gently pound the shrimp head, add small amount of water to extract the juice. Drain. Set aside the extracted juice.

2. Put a little oil in a pan. Saute the onion and ginger. Once the onion becomes translucent, add the shrimp. Season it with fish sauce.

3. Add the extracted shrimp juice and water. Cover the pot. Bring to a boil. 

4. Meanwhile, put the kinapal in a bowl. Put a little warm water (about half cup) and gently squish it by hands or mash it. Strain to remove the seeds. Set aside.

5. Once the soup is boiling, add the gabi (taro) and kamote (sweet potato). Cook for about 10 minutes.

6. Add the labanos (raddish), okra, and the kinapal extract. Season with salt and pepper.

7. Mash some kamote and gabi to make the soup slightly thick and sweet. 

8. When the vegetables are already cooked. Add the kamote tops. Cover and cook for a minute. Turn off the heat.

9. Serve with rice and fried fish. Share and enjoy!

QUICK NOTES:
1. If kinapal is not available in your area, you may use green mango, fresh tamarind, kamias, or other souring agent. Or if you want to make it simple and easy, just use sinigang mix or bouillon. But personally, I still prefer the natural one.
2. You may also add other vegetables like sitaw (string beans), toge (bean sprout), and talong (eggplant).
3. Some uses freshly catch fish like mud fish instead of shrimp, they called it binarutak. I never tried it but I'll make it soon.

Yield: 3-4 person


Happy day always,

Rhea

Pinakbet

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.~Bobby Flay

Last week, I bought a bottle of bagoong isda (anchovy sauce) and decided to cook pinakbet. This dish was completely different from my favorite (veggies with coco milk), but I must admit, this was so darn good! The vegetables are sweet and the sauce is salty and fishy. It's like Yin and Yang, the combination of the two gives you balance of flavor and the taste is truly amazing. 

Here's the recipe:

INGREDIENTS:
250 grams pork liempo, chopped
300 grams squash (kalabasa), sliced
1 big eggplant (talong), sliced
1 bundle or 15 pcs string beans (sitaw), cut into 2.5 inch pieces
1 medium size bitter gourd (ampalaya), sliced
8-10 pcs okra
1 bundle of kangkong
1 bundle of kamote tops
5 Tbsp anchovy sauce (bagoong isda)
3 cups water
5 cloves garlic
1 medium red onion 
1/3 cup water (for the pork)
fish sauce and pepper to taste

PROCEDURE:
1. Put 1/3 cup water and pork in the pan. Cook the pork until the water completely evaporates. Put a little oil and cook until the color of the pork changes to golden brown. Set aside and if the pork fat renders too much oil, remove some of it.

2. Add the onion then the garlic. Cook for a minute or until the onion becomes translucent and the garlic is fragrant.

3.  Put the vegetables (except for kangkong and kamote tops), start with string beans (sitaw) then squash (kalabasa), bitter gourd (ampalaya), eggplant (talong), lastly okra.

4. Add the anchovy sauce (bagoong isda).

4. Add water. Cook for 8-10 minutes or until the vegetables are tender but not mushy. Add kangkong leaves and kamote tops. Cook for a minute. Taste it, add pepper and fish sauce if needed. Turn off the heat.

5. Serve with hot-steamy rice. Share and enjoy.

QUICK NOTES:
1. Add 2 pcs of kamote/sweet potatoes (chopped) and 4 pcs of tomatoes (halved). I didn't have these 2 ingredients when I cooked the pinakbet but adding these 2 will surely make a difference in taste.
2. You may substitute pork with fried or inihaw na bangus, tilapia, or any fish available at your home.
3. If you want drier version of pinakbet, reduce the amount of water and bagoong isda.
4. Add lechon kawali or bagnet or pork cracklings (chicharon) for a nice crunch.
5. If bagoong isda is not available, you may use alamang (shrimp paste) or fish sauce.

Happy day always,

Rhea 

Ginisang Monggo sa Gata (Sauteed Mung Beans with Coconut Cream)

"Make everything as simple as possible, but not simpler." ~Albert Einstein

It's not yet Friday... but we celebrate Monggo Day today! 'm not sure why Filipino usually served monggo every Friday. But in our family, this dish can be served at any day of the week. It is super delicious, budget friendly, and healthy. Whoa! what can you ask for! 

INGREDIENTS:
1 1/2 cup monggo or green mung beans (I used the "labo" monggo or unpolished monggo)
5 cups water
2 cups coconut cream or milk
1 Tbsp alamang (shrimp paste)
1/3 cup tinapa flakes
1 big red onion, diced
3 big tomatoes, diced
3 cloves garlic, minced
1 cup malunggay leaves
8-10 pcs okra, halved
patis (fish salt) or salt to taste
oil

PROCEDURE:
1. Wash thoroughly the monggo beans. Put the monggo beans and water in a small saucepan. Let it boil. Once boiling, lower the heat. Simmer for 30-40 minutes or until the monggo absorbed most of the liquid and already cooked. Set aside.

2. Dry roast the tinapa flakes in a pan until golden brown in color. Put in a small bowl. Reserve some for the toppings.

3. In a skillet or pot, saute the onion and tomatoes in a little oil for a couple of minutes. Then add the garlic. Cook for a minute. Add the alamang and stir.

4. Put the monggo, coconut cream, and half of the tinapa flakes. Stir.

5. Add the okra and cook for 5 minutes or until the okra is tender but not overcooked. 


6. Season with patis or salt.

7. Turn off the heat. Put the malunggay leaves, then cover the skillet/pot.

8. Serve it with rice. Top it with tinapa flakes. Share and enjoy.

QUICK NOTES:
1. If you don't have tinapa flakes, substitute it with pork or dilis or shrimps (shelled or dried).
2. Pair it with crispy fried galunggong or any fried fish, crispy pata or lechon kawali. Hmmm drooling!
3. If you're a meat lover, top it with chicharon (slightly crushed pork rind).
4. If you don't like gata, just omit coconut cream. Add 1 1/2 cup water instead.
5. You may also substitute ampalaya leaves, talbos ng kamote, spinach, or kangkong for malunggay leaves.

Yield: 6 servings

Happy day always,

Rhea