SINAING NA TULINGAN SA GATA

Sinaing na Tulingan sa Gata is one of many Lutong Bahay Recipe. Lutong Bahay is a dish that you don’t normally find served at the restaurant but it’s rather just homemade dishes.

I honestly thought this dish is quite complicated to make but found out that this is one of the easiest recipe that anyone can make.

The only difficult part of this recipe is cleaning the fish but I always make sure I ask the seller to clean and prepare it for sinaing and they will surely do it all for you. However, for those that the only option is frozen, I always half-thaw frozen tulingan by soaking them in warm water for about 15 mins and while the innards are still frozen, slice down the belly and remove gills and frozen innards. I just found it easier and less bloody using this way. But the best and easiest way that I just found out recently is to ask hubby to do this procedure for you.

This dish is so delicious and it’s also considered very healthy as it’s a natural source of omega 3.

Try this recipe today and find out how you like it.

How to cook SINAING NA TULINGAN SA GATA:

Print Recipe

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course

Cuisine Filipino

Servings 6

Calories 87 kcal

Ingredients

6 pcs Tulingan or Bullet Tuna cleaned, washed & salted
¼ kg Pork Fat
2 tbsp Salt
1 head Garlic crushed
10 pcs Kamias fresh (halfed) or dried
4 pcs Ginger (thumb-sized) crushed
½ cup Vinegar
2 cups Water
1 tsp Black Pepper whole
2 cans Coconut Milk
2 tbsp Fish Sauce
4 pcs Chili Pepper pang-sinigang

Instructions

Layer pork fat, salt, pepper, kamias, garlic, and ginger at the bottom of the pot. Arrange fish on top and pour vinegar & water. Cover and bring to a boil on medium to high heat.
6 pcs Tulingan or Bullet Tuna, ¼ kg Pork Fat, 2 tbsp Salt, 1 head Garlic, 10 pcs Kamias, 4 pcs Ginger (thumb-sized), 2 cups Water, ½ cup Vinegar
Once boiled, turn heat down to lowest heat setting and simmer for 1 hour.
Pour in coconut milk, fish sauce and arrange chili peppers on top. Cover and simmer for another hour over lowest heat setting.
2 cans Coconut Milk, 4 pcs Chili Pepper, 2 tbsp Fish Sauce
Serve with rice.

Keyword sinaing na tulingan, tulingan, tulingan sa gata

Storage and Reheating Instructions for Sinaing na Tulingan sa Gata:

Store in a sealed container in the fridge and consume within 3-5 days.
It is best to reheat sinaing na tulingan by frying with a small amount of cooking oil, 2 mins each side in medium-low heat.
Alternatively, for a healthy option, reheat sinaing na tulingan in a covered pan on low-moderate heat and boil with a small amount of water for 3 mins before serving.
Microwave reheating instruction: Reheat in a microwave-safe dish for 3 mins at full power.
Make sure the food is piping hot before serving.

TOKWA'T BABOY

Tokwa’t Baboy is a Filipino dish usually serve with alcohol or Pulutan, however, this dish is also a good choice for a snack paired with lugaw, arroz caldo or goto.

The savoury pork, soury taste of vinegar and spice of chilli and fresh onion makes this dish good for cleansing one’s palate that makes this dish a good choice for Pulutan.

Not only that this dish is super yummy but it’s also very easy to make.

Try this recipe and find out how you like it.

How to cook TOKWA'T BABOY:

Print Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course, Pulutan, Snack

Cuisine Filipino

Servings 6

Calories 132 kcal

Ingredients

½ kg Pork Belly (Grilled or Fried) chopped
2 pcs Fried Firm Tofu cut into cubes
1 cup Vinegar
½ cup Soy Sauce
1 tsp Salt
½ tsp Black Ground Pepper
2 pcs Green Chili sliced
3 pcs Siling Labuyo (optional) sliced
½ cup Spring Onions sliced
1 med Onion sliced

Instructions

In a bowl, combine vinegar, soy sauce, salt & pepper and mix well until salt is fully dissolved.
1 cup Vinegar, ½ cup Soy Sauce, 1 tsp Salt, ½ tsp Black Ground Pepper
Add pork, tofu, onions, spring onions, green chili, and siling labuyo(optional). Mix until well combined with sauce.
½ kg Pork Belly (Grilled or Fried), 2 pcs Fried Firm Tofu, 2 pcs Green Chili, 3 pcs Siling Labuyo (optional), ½ cup Spring Onions, 1 med Onion
Serve and enjoy.

Keyword tokwa't baboy, tokwa't baboy pulutan

FILIPINO SWEET STYLE SPAGHETTI

Filipino Sweet Style Spaghetti is a Filipino dish. This is among Filipino’s favorite dish to prepare in every occassion. Jollibee, a Filipino fast food restaurant popularised this menu specially among Filipino children and so as the adults.

A must try recipe to every occassion.

How to cook FILIPINO SWEET STYLE SPAGHETTI:

Print Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Main Course, Snack

Cuisine Asian, Filipino

Servings 12

Calories 210 kcal

Ingredients

1 k Spaghetti Pasta cooked
1 k Ground Meat Pork or Beef
1 tsp Garlic minced
1 med Onion diced
8 pcs Hotdogs sliced
2 cups Water
2 cup Banana Ketchup
1 1 kg pack Spaghetti Sauce or 2x 500g pack
1 pc Pork Broth Cube
½ tsp Ground Black Pepper
2-4 tbsp Sugar adjust to your liking
1 cup Cheddar Cheese grated
½ pc Red Bell Pepper -optional small diced

Instructions

Sauté garlic and onions.
1 tsp Garlic, 1 med Onion
Add ground meat and season with salt and pepper. Cook for 5 minutes to separate meat and until meat turned pale.
1 k Ground Meat Pork or Beef
Add water, cover and simmer for 15 mins.
2 cups Water
Add hot dogs, banana ketchup, spaghetti sauce, bell pepper, broth cube and sugar. Simmer for 15 minutes in low heat stirring occassionally.
8 pcs Hotdogs, 2 cup Banana Ketchup, 1 1 kg pack Spaghetti Sauce, 1 pc Pork Broth Cube, 2-4 tbsp Sugar, ½ pc Red Bell Pepper -optional, ½ tsp Ground Black Pepper
Pour sauce on top of cooked pasta and top with grated cheese before serving.
1 k Spaghetti Pasta, 1 cup Cheddar Cheese

Keyword filipino spaghetti, sweet spaghetti

PAKSIW NA BANGUS WITH TALONG

Paksiw na Bangus with Talong is an authentic Filipino Dish. This recipe is made with Milk Fish, slowly cooked with vinegar, garlic, salt & pepper with green chili pepper and eggplant.

If you are looking for a quick and easy healthy meal, you should try this recipe. Just like most Filipino food, this goes well with garlic rice but this can also be served with boiled rice for a healthier alternative.

How to cook PAKSIW NA BANGUS (with Talong):

Print Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course, Side Dish

Cuisine Filipino

Servings 4

Calories 155 kcal

Ingredients

1 large Milkfish cleaned & cut into serving pieces
1 medium Eggplant slice in half (quartered if large) & cut into medium length
1 medium Onion thinly sliced
5 cloves Garlic sliced or crushed
1½ tsp Salt
½ tsp Black Pepper cracked
2 pcs Green Chili Peppers
1 cup Vinegar
1½ cup Water

Instructions

Arrange slices of onions and garlic in the bottom of the pot and sprinkle salt and pepper on top.
1 medium Onion, 5 cloves Garlic, 1½ tsp Salt, ½ tsp Black Pepper
Arrange milkfish on top of onions and garlic.
1 large Milkfish
Arrange slices of eggplant on top of milkfish and put green chili peppers on top.
1 medium Eggplant, 2 pcs Green Chili Peppers
Add water and vinegar.
1½ cup Water, 1 cup Vinegar
Cover and simmer for 30 minutes on low heat.
Serve with rice.

Keyword bangus, paksiw

suman sa lihiya with grated coconuy and brown sugar on top

CATHEDRAL WINDOW GELATIN

Cathedral Window Gelatin is a Filipino festive dessert made with white gelatin gulaman with multicolored cubed gelatin within it. It is like a cathedral window because it is inspired by a cathedral window during the festive season. This is usually made during Christmas Season in the Philippines.

Where do I get gelatin gulaman from?

Shop-bought gelatin gulaman comes in different forms.

You can get them in powder form. This is the most common form and available to any shops, even in a convinience store.
Gelatin Sheets are available in grocery store at the baking isle shelf.
Gelatin Gulaman Bars are only available in most Asian Shops if you live abroad.

How to make clear colored gulaman for Cathedral Window Gelatin?

Each packets of gelatin have its own instruction at the back of the pack. Follow its instruction in 50% reduced water for a more firmer gulaman.

Try this recipe today and find out how you like it.

How to make CATHEDRAL WINDOW GELATIN:

Print Recipe

Prep Time 5 mins

Cook Time 5 mins

Resting 2 hrs

Total Time 2 hrs 10 mins

Course Christmas food, Dessert

Cuisine Filipino

Servings 10

Calories 210 kcal

Ingredients

1 pack Clear Green Gelatin Dissolve green gelatine in 1½ cup of hot water, mix and let set.
1 pack Clear Red Gelatin Dissolve red gelatine in 1½ cup of hot water, mix and let set.
1 pack Clear Yellow Gelatin Dissolve yellow gelatine in 1½ cup of hot water, mix and let set.
1½ cups Water
3 packs Unflavored Gelatin colorless
1 can Evaporated Milk
500 ml All Purpose Cream
½ cup Sugar
½ tsp Vanilla Extract - optional

Instructions

Boil 1 cup of water in a pot and turn the heat down to low once boiled.
Add ½ cup water.
Add plain gelatin (3 packs) and mix until dissolved.
3 packs Unflavored Gelatin
Add evaporated milk, cream, vanilla extract and sugar. Mix until the sugar is fully dissolved.
Note: It is important not to let the mixture boil to keep the soft-light texture.
1 can Evaporated Milk, 500 ml All Purpose Cream, ½ cup Sugar, ½ tsp Vanilla Extract
Pour the mixture into a jelly mold large enough to hold everything and let it cool down for about 25 mins.
Cut green, red, and yellow jelly into large cubes.
1 pack Clear Green Gelatin, 1 pack Clear Red Gelatin, 1 pack Clear Yellow Gelatin
Add cubed green, red, and yellow jelly to the white gelatine mixture and mix.
Scoop out bubbles on top with the spoon.
Cover and refrigerate for at least 2 hours or until it has fully set before serving.

Notes

***Condensed Milk can also be used instead of Evaporated Milk and sugar. I used Evaporated Milk because it's easier to reduce sweetness by decreasing the amout of sugar, however, Condensed Milk can also be used if you prefer a sweeter version.***

Keyword christmas dessert, gelatine, jelly

GINATAANG KALABASA AT SITAW

Ginataang Kalabasa at Sitaw is one of the special recipes I enjoy cooking. This is my go-to recipe to convince my children to eat vegetables. Children love this as the squash is soft and easy to chew and it tastes sweet because of coconut milk. My nephews and nieces like squash mashed together with rice. Now that they are all grown-ups, I always remember them when they were kids every time I cook this recipe.

Try this super easy recipe and find out how you like it.

How to cook GINATAANG KALABASA AT SITAW:

Print Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish

Cuisine Filipino

Servings 6

Calories 196 kcal

Ingredients

2 tbsp Cooking Oil
1 tbsp Ginger cut into strips
6 cloves Garlic crushed
1 pc Onion Chopped
1 cup Chicken cut into small cubes
¼ tsp Ground Black Pepper
1 tbsp Fish sauce to taste
10 pcs String Beans 2.5-3 inch pieces
250 grams Squash peeled & cubed
1 pc Knorr Pork cube optional
2 cans Coconut Milk

Instructions

In a pan sauté garlic, onion, and ginger.
1 pc Onion Chopped, 1 tbsp Ginger, 6 cloves Garlic, 2 tbsp Cooking Oil
Add in chicken, and fish sauce and sprinkle with ground pepper.
1 cup Chicken, ¼ tsp Ground Black Pepper, 1 tbsp Fish sauce
Add string beans and stir in with the chicken for 2 minutes.
10 pcs String Beans
Put the squash, chicken cube, and coconut milk. Simmer for 12 minutes (stir every few minutes) or until vegetables are cooked and the sauce becomes thicker.
250 grams Squash, 1 pc Knorr Pork cube, 2 cans Coconut Milk
Taste and add fish sauce or salt when required.
Transfer to a serving plate and serve.

Keyword ginataan, ginataang gulay

Storage and Reheating Instructions for leftover Ginataang Kabasa at Sitaw:

Store in a sealed container in the fridge and consume within 2 days.
Reheat in a covered pan on moderate heat and boil with a small amount of water for 2 mins before serving.
Microwave reheating instruction: Reheat in a microwave-safe dish for 3 mins at full power.
Make sure the food is piping hot before serving.

BIBINGKA ROYAL

Bibingka Royal is a Traditional Philippine snack made from rice flour, baking powder, and sugar, topped with grated coconut. This snack is usually cooked in a terracotta dish lined with banana leaves and greased with margarine. The aroma of banana leaves and margarine makes this dish so unique.

BIBINGKA ROYAL

Print Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dessert, Snack

Cuisine Filipino

Servings 6

Ingredients

1 cup Glutinous Rice Flour
4 tbsp Sweet Rice Flour Mochico
1 1/2 cups Coconut Milk
3/4 cup Sugar
1/2 cup Evaporated Milk
1/4 cup Margarine softened
1/2 cup Cheddar Cheese shredded
2 Egg Yolks

Instructions

Mixed the glutinous rice flour, sweet rice flour, and sugar in a bowl and set aside.
1 cup Glutinous Rice Flour, 4 tbsp Sweet Rice Flour Mochico, 3/4 cup Sugar
In a mixing bowl beat the eggs and add evaporated milk and coconut milk. Mixed well.
1/2 cup Evaporated Milk, 2 Egg Yolks, 1 1/2 cups Coconut Milk
Add the rice flour mixture gradually to the bowl with wet ingredients and continue to whisk until the texture softens.
Put margarine into the molds and pour the mixture. Cover with aluminum foil.
1/4 cup Margarine
Preheat oven to 350F.
Bake for 18 minutes.
Remove the cover. Spread margarine and top with cheese. Put it back in the oven and at 350F he will continue to bake for 22 minutes. Place oven on grill and grill for 8 minutes.
1/2 cup Cheddar Cheese

GARLIC BUTTER PRAWNS

Garlic Butter Prawns is my favorite recipe as it’s effortless to prepare, with its minimal ingredient and is straightforward to cook. Above all, the fantastic taste of this dish is super umami.

Try this recipe today and experience the succulent taste with super umami level!

How to cook GARLIC BUTTER PRAWNS:

Print Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizer, Main Course

Cuisine Filipino

Servings 6

Calories 128 kcal

Ingredients

1 kg Prawns medium-sized; unpeeled
10 cloves Garlic finely chopped
5 tbsp Butter melted
2 tbsp Lemon Juice
1 pinch Salt & Pepper to taste

Instructions

Saute garlic in butter in moderate heat until fragrant.
10 cloves Garlic
Add prawns and season with salt and pepper.
5 tbsp Butter, 1 pinch Salt & Pepper
Pour in lemon juice.
2 tbsp Lemon Juice
Cook until prawns starts to curl and shell becomes bright orange.
Transfer to a serving plate and garnish with sliced chives.

Storage and Reheating Instructions of Garlic Butter Prawns:

Store in a sealed container in the fridge and consume within 2 days.
Reheat in a covered pan on moderate heat and boil with a small amount of water for 5 mins, toss in a pan with a small amount of butter or cooking oil when all liquid has been absorbed.
Microwave reheating instruction: Reheat in a microwave-safe dish for 3 mins at full power.

**Make sure the food is piping hot before serving.**

*** Prawns should not be reheated more than once.***

SAPIN SAPIN

Sapin Sapin is a traditional Philippine snack but can also be served as dessert. It is made of ground glutinous rice and coconut milk, topped with “latik” or coconut milk curd. This snack is commonly found sold in a public market and is known for its 3-layer color “kakanin”.

Try this recipe today and find out how you like it.

What is KAKANIN?

Kakanin is a native Filipino delicacy that is usually made with sweet sticky rice and coconut milk. This is a popular “pasalubong” among Filipinos. These kinds of food are usually sold at the public market but are often also sold outside the church especially after a midnight mass during Christmas time.

What is PASALUBONG?

Pasalubong is like a present or a gift. It’s a Filipino tradition of bringing home something from where you traveled.

How to cook SAPIN SAPIN:

Print Recipe

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Dessert, Snack

Cuisine Filipino

Servings 10

Calories 150 kcal

Ingredients

4 cups Glutinous Rice Flour
8 cups Coconut Milk
2 cup White Sugar
1 can Condensed Milk
1 cup Jackfruit Meat chopped
1½ cup Purple Yam mashed
1 tsp Vanilla Extract
½ tsp Ube Extract
2 tbsp Coconut Oil
½ tsp Violet food coloring
½ tsp Yellow food coloring
½ cup Latik

Instructions

Combine glutinous rice flour and sugar. Mix well.
Pour in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.
Divide the mixture into 3 parts.
Add purple yam, ube extract, and violet food coloring to the first part and stir well.
Add jackfruit to the second part along with the yellow food coloring and mix well. Note: Leave the third part alone.
Place the first part (purple) in a greased dish/mold. Cover the dish/mold with cheesecloth and steam for 12-16 minutes.
Remove the dish/mold and pour in the white mixture as a second layer. Use a spatula to spread it over the purple mixture Steam for an additional 12-16 minutes.
Remove the dish/mold from the steamer and pour in the yellow mixture. Spread the mixture with a spatula. Steam for 15 to 20 minutes with a cheesecloth cover.
If the mixture is still a little watery, steam for an additional 5 minutes.
Apply oil to the sapin sapin (purple part facing up) with a brush.
Sprinkle with latik.

PUTO-PAO

Puto-Pao is a Philippine snack. This is a combination of PUTO (steamed rice cake) with SIOPAO filling(stuffed steamed bun). Siopao filling is savoury asado and puto is sweet rice cake which makes this two snacks a perfect combination. Cubed slices of boiled egg can also be added to bulk up the filling and this is also being sold in the Philippines in a special version which has a sliced salted duck egg on top.

Try this easy to make puto-pao recipe to satisfy your craving today.

How to make PUTO-PAO:

Print Recipe

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Course Snack

Cuisine Filipino

Servings 6

Calories 178 kcal

Ingredients

1 1/2 tbsp Cooking Oil
1 pc Onion minced
1 cup Chicken sliced into small pieces
2 tbsp Soy Sauce
2 tbsp Brown Sugar
½ tsp Knorr Liquid Seasoning
1 pinch Ground Black Pepper to taste
¾ cup Water
1 tsp Cornstarch
1 cup All-purpose Flour
1 cup Cake Flour
1 1/4 tbsp Baking Powder
1 cup Sugar
1 pc Egg
1/2 cup Evaporated Milk
1 cup Water
1/4 cup Butter melted

Instructions

To make Asado filling: Saute onion and chicken.
1 cup Chicken, 1 pc Onion, 1 1/2 tbsp Cooking Oil
Add soy sauce & water. Simmer in low heat for 15 mins.
2 tbsp Soy Sauce, ¾ cup Water
Add sugar, liquid seasoning and ground black pepper to taste.
½ tsp Knorr Liquid Seasoning, 1 pinch Ground Black Pepper
Dilute corn-starch in water and pour it gradually into a saucepan. Mix well until the mixture becomes thick and set aside.
1 tsp Cornstarch
To make the puto batter: In a large mixing bowl, combine all-purpose flour, cake flour, sugar, and baking powder. Mix well.
2 tbsp Brown Sugar, 1 cup All-purpose Flour, 1 cup Cake Flour, 1 1/4 tbsp Baking Powder, 1 cup Sugar
Add egg, evaporated milk & water and mix well.
1 pc Egg, 1/2 cup Evaporated Milk, 1 cup Water
Put 2 tablespoon of the batter mixture in each greased molds and steam for 5 mins.
1/4 cup Butter
Add 1/2 teaspoon of filling per mold and add more batter until the mold is around 3/4 full.
Steam for 10 minutes.
Let cool and remove Puto Pao from the molds gently. Place in a serving plate and serve.

Keyword puto-pao

Puto-Pao Storage & Reheating Instructions:

Store in a sealed container in the fridge and consume within 2 days.
Steam in moderate heat for 10 mins before serving.
Microwave reheating instruction: Reheat in a microwave safe dish for 2 mins in full power.
Make sure food is pipping hot before serving.

Uncategorized

SINAING NA TULINGAN SA GATA

How to cook SINAING NA TULINGAN SA GATA:

Ingredients

Instructions

Storage and Reheating Instructions for Sinaing na Tulingan sa Gata:

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TOKWA'T BABOY

How to cook TOKWA'T BABOY:

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FILIPINO SWEET STYLE SPAGHETTI

How to cook FILIPINO SWEET STYLE SPAGHETTI:

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PAKSIW NA BANGUS WITH TALONG

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CATHEDRAL WINDOW GELATIN

Where do I get gelatin gulaman from?

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How to make CATHEDRAL WINDOW GELATIN:

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GINATAANG KALABASA AT SITAW

How to cook GINATAANG KALABASA AT SITAW:

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BIBINGKA ROYAL

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GARLIC BUTTER PRAWNS

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SAPIN SAPIN

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PUTO-PAO

How to make PUTO-PAO:

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