food

Halaan Soup Recipe

vangiz 4 Comments
f-halaansoup

Filipino Style Recipe: Halaan recipe or clams is another seafood dish that usually served by Filipinos. Another simple recipe but very healthy. Used to eat the clams using your hands and scoop the meat out of the shell using your mouth. Here’s the recipe for halaan(clams) soup.

Good for 3-5 persons.

Ingredients:
1/2 kilo fresh clams(halaan)
1 bundle chili leaves
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, sliced
2 cups water or soup from rice cooking(sabaw-sinaing)
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

1 small green papaya, sliced diagonally(optional)

Procedures:
Part 1
1. Wash the clams thoroughly and drain. Place the clams in a container with water and salt. Cover and let it sit for several hours or overnight. This will allow the clams to expel sand.
Part 2
2. In a large saucepan, heat butter and saute ginger, garlic and onion until translucent.
3. Add tomatoes, saute for 3 minutes.
4. Add fish sauce and the clams. saute for another 2 minutes.
5. Pour in water. Cover and let boil.
6. Add green papaya, simmer for about 5 minutes or until papaya is tender but not overcooked.
7. Adjust seasoning with salt and ground pepper.
8. Continue cooking over a high heat until clams open.
9. Add chili leaves then turn off the heat.
10. Serve and enjoy!

Hot Pandesal

vangiz Leave a Comment

Every morning, bread is one of my favorite match to my hot coffee. Sometimes toasted bread if I am in the mood to prepare ingredients. But mostly I buy Pandesal bread to the nearest Bakery.

Unfortunately, I took the shot again to test my ability as a “Trying Hard Photographer”. It is not as good as professional photographer but I’ll keep on trying. Just to have some practice and lots of practice. Hopefully soon I can make a better one. Cheers:)

Pork Pochero

vangiz 1 Comment

Filipino Style Recipe: Pork pochero is a classic tomato-based Filipino dish. Pochero have lots of variations such as pork, chicken, or beef. In this dish the pork cooked with tomato sauce together with cardava bananas(saba), green beans, cabbage and other vegetables.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork liempo, cut into serving pieces
1/2 head garlic, chopped
1 medium size onion, chopped
4 pieces saba, sliced diagonally
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1/2 cup tomato sauce
3-4 cups water
1 tbsp. peppercorns
salt and sugar to taste
1/4 cup cooking oil

1/4 cup fish sauce(patis)(optional)
1 red bell pepper, cut into cubed(optional)
2 potatoes, quartered(optional)
1 bundle pechay, trimmed(optional)

Procedures:
Part 1
1. In a sauce pan, heat oil and saute garlic and onion.
2. Add pork and stir cook until color changes and start to sizzle.
3. Add tomato sauce, water and peppercorns then stir and simmer for 20-30 minutes or until pork is tender.(Add more water as necessary).
4. Add potato and simmer for another 3-5 minutes or until potato are tender.
5. Add in banana and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
6. Adjust seasoning with fish sauce, salt and sugar according to taste.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Notes:
1. You may also add Hunt’s Pork & Beans.

Papaitan or Pinapaitan

vangiz Leave a Comment

Filipino Style Recipe: Papaitan or Pinapaitan is another popular Filipino soup dish that was originate from Ilocos region. It is consist of ox or goat tripes and innards cooked in bile and sampalok or calamansi juice that gives the soup of sourness and bitterness taste.

Ingredients:
1 kilo ox tripe/innards
1/2 cup diluted ox bile
2 thumb-sized ginger, cut into strips
1 head garlic, chopped
2 medium-sized onion, chopped
5 pieces green chili(siling haba)
8 pieces calamansi
fish sauce or salt and pepper to taste

Cooking procedure:
Part 1
1. In a pot, Boil 4 cups water with 1 tablespoon salt.
2. Add ox innards and simmer for 30-50 minutes or until tender.
3. Drain and let it cool. Slice into small pieces then set aside.

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. add ox innards and continue sauteing for 3 minutes.
3. Pour 4 cups of water and simmer for 10-15 minutes. Add water if needed.
4. Pour bile and simmer for another 5 minutes.
5. Add green chili, calamansi juice, salt and pepper. Simmer for 3 minutes.
6. Adjust seasoning according to taste. Remove from heat then serve hot.