Binagoongang Bagnet sa Gata

Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Sinigang na Bagnet

Filipino Style Recipe: Sinigang na Bagnet is another variety of Filipino tamarind soup using bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour taste best to serve during rainy and cold season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo bagnet, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters pork broth
6 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Ingredients:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add bagnet and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Kakiage Tempura

Filipino Style Recipe: Kakiage tempura is another popular Japanese dish made of deep fried battered vegetables. Normally the vegetables peeled and cut into strips then dip into the batter to coat. Deep fried until golden brown then serve with your favorite dipping sauce.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 5-10 minutes
Good for 5-6 fritters

Ingredients:
2 medium carrots
2 pieces sweet potato
2 large white onions
2 green capsicum
cooking oil for deep frying

Batter:
1 cup flour
2 tablespoons baking powder or cornstarch
1/4 teaspoon salt
1 egg yolk
1 1/2 cups iced water

Procedures:
Part 1
1. Cut into vegetables into strips, 3-4 inches long.
1. Combine all vegetables and mix well. Set aside.

Part 2
1. In a large bowl, combine flour, baking powder and salt then mix well.
2. In a separate bowl, mix egg yolk and iced water then pour into flour mixture.
3. Stir slightly and leave some flour unmixed. Add some ice to keep the batter icy cold.
4. Add vegetables and combine well into the batter.

Part 3
1. In a frying pan, heat enough oil then take a scoop of vegetable mixture using wire mesh strainer.
2. Deep fry for 5 minutes or until crisp and golden brown. Repeat until all the mixture are consumed.
3. Drain on paper towels then serve with dipping sauce.

Salt and Pepper Crab

Filipino Style Recipe: Salt and pepper crab is another simple and easy seafood dish that is commonly served in Chinese restaurant. The crabs deep fried and stir cooked in scallion, butter, salt and pepper. This is usually served as appertizer or pulutan together with dipping sauce.

Estimated time of preparation and cooking: 20 minutes

Ingredients:
1 kilo fresh mud crabs, cleaned
5 tablespoons cornstarch
5 cloves garlic, minced
2 tablespoons chopped scallion
3 tablespoons olive oil
cooking oil for deep frying
salt and pepper to taste
2 tablespoons butter(optional)
1/8 teaspoon dried chili flakes(optional)

Procedures:
Part 1
1. Sprinkle cornstarch over crabs then deep fry for 5 minutes. Drain on paper towel.

Part 2
1. In a pan, heat olive oil and butter then saute garlic, scallion and chili flakes.
2. Add fried crabs then sprinkle with salt and pepper. Stir cook for a minute.
3. Remove from heat then transfer to serving plate and serve with spicy vinegar.

Shrimp Tempura

Filipino Style Recipe: Shrimp tempura is another popular Japanese dish made of deep fried battered shrimps. Normally the shrimps peeled but keep the tails intact then dip into the batter to coat. Deep fried until golden brown then serve with your favorite dipping sauce.

Estimated time of preparation: 30-40 minutes
Estimated time of cooking: 2 minutes

Ingredients:
10 pieces large-sized shrimps
cooking oil for deep frying

Batter:
1 cup flour
2 tablespoons baking powder or cornstarch
1/4 teaspoon salt
1 egg yolk
1 cup iced water

Procedures:
Part 1
1. Clean the shrimps, remove the head and peel the shell. Keep the tails intact.
2. Fold the tail then cut the tip diagonally to form a “V” shape.
3. Devein the back of shrimps and make a couple of slit underside.
4. Arrange and straighten the shrimps in a flat surface then sprinkle with baking powder. Set aside.

Part 2
1. In a bowl, combine flour, baking powder and salt then mix well.
2. In a separate bowl, mix egg yolk and iced water then pour into flour mixture.
3. Stir slightly and leave some flour unmixed. Add some ice to keep the batter icy cold.
4. Dip the shrimp one at a time into the batter to coat. Do not coat the tails.

Part 3
1. In a frying pan, heat enough oil then deep fry shrimps for 1-2 minutes or until golden brown.
2. Drain on paper towels then serve with dipping sauce.

Onion Rings

Filipino Style Recipe: onion rings is an easy appetizer dish and usually served in a fast-food chain. Normally the onions cut into rings then dipped in a batter then deep fried until golden brown and crisp. Served with ketchup or mayonnaise.

Estimated time of preparation and cooking: 20 minutes.

Ingredients:
2 large yellow onions, cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs
salt and pepper to taste
vegetable oil for frying
1/2 teaspoon paprika(optional)
1 1/2 cups ice-cold water

Procedures:
Part 1
1. In a large bowl , soak onion rings in a ice-cold water for 10 minutes.
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add onion rings and dip in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the onion rings for 2 minutes or until golden brown and crisp.
2. Drain on paper towels then serve with dip.

Deep Fried Prawns

Filipino Style Recipe: deep fried prawns is comprises a prawns as main ingredient. Normally the prawns mix with batter and coated with bread crumbs then deep fried until golden brown. It is usually served plain with mayonnaise or sweet and sour sauce.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 20-25 minutes

Ingredients:
1 kilo prawn, peeled(tails left on and deveined)
4 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 cup bread crumbs
vegetable oil for frying
1/2 teaspoon paprika(optional)

Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add prawn and deep in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the prawn for 3 minutes until golden brown. Do not overcooked.
2. Remove prawn and drain on paper towels.
3. Serve with dip.