Easy Baked Mussels (Baked Tahong)

This is an easy and basic rendition of the stuffed mussels.  The main ingredient is always present in your wet market. Just be sure to buy the fresh mussels so that it will taste divine.  This is a delicious appetizer or you can use this as a pulutan.

INGREDIENTS:

500 grams mussels (tahong)

6 cloves garlic, minced

2 tbsp butter

1/2 cup to 1 cup Quick-melt cheese, grated

parsley, chopped (optional)

INSTRUCTIONS:

1. Clean the mussels by brushing the shells.

2. Put the mussels inside the fridge or the freezer until they open up or you may put these in a pan with or without water and apply heat until they open up.

3. Once they open up, remove the other shell.

4. In a pan, heat butter.  Saute the garlic in the butter until golden brown.

5. Brush the meat with the butter and garlic and place grated quick-melt cheese on top of each mussel.

6. Place the mussels in a lined baking sheet. Bake for 15 minutes.

7. Sprinkle chopped parsley.

8. Transfer to a serving dish.

9. Serve hot with love and enjoy!

⚠️SUGGESTIONS:

If using an oven, you may set it at 180°C. I tried using an oven toaster and the result was nice as well.  The most recent that I have used is the Turbo Broiler, I just set it at Bake and that was it.

❤️Tip: Be sure that you retain the moisture of the mussels by not overcooking it.

Palitaw (Sweet Rice Cakes)

Palitaw is a unique but simple all-time favorite snack of Filipinos during afternoons or merienda.  It consists of glutinous rice flour, white sugar, toasted sesame seeds and grated coconut.  As you can see, the ingredients are readily found in any grocery, palengke or talipapa all over the country.  If you are from abroad, these ingredients can also be found in Asian Stores.  It is very easy to make and ready in just a short while.

INGREDIENTS:

2 cups glutinous rice flour

1 cup water 

1/2 cup white sugar

1/4 cup toasted sesame seeds

1 to 1 1/2 cups grated coconut

5 cups water for boiling

INSTRUCTIONS:

1. In a large bowl, mix the glutinous rice flour and water to form into a soft and pliable dough.

2. Form the dough in small round balls with the palm of your hand.  Flatten these on a plate by using the convex portion of a spoon and form into 1/8 inch or 1/4 inch thick oval discs. 

3. Boil water in a pot over medium heat.  Carefully drop the flattened discs into the boiling water and wait for these to rise up and float to the surface.  This takes around 2 minutes, signalling that the discs are cooked.  Scoop the discs with a slotted spoon and drain well.

4. In a shallow pan, toast the sesame seeds for 30 seconds.  Mix the sesame seeds with the sugar in a plate.

5. Put the grated coconut in a plate. 

6. While warm, roll the palitaw in the grated coconut making sure it is well coated.

7. Sprinkle with the sesame seeds and sugar.

8. Serve with love and enjoy!

⚠️SUGGESTIONS:

1. To show the Filipino culture, you may use banana leaves to serve the palitaw in.  

2. ❤️ Tip: Make sure to scoop the palitaw right away after floating to the surface to prevent overcooking which is also a reason for a hard to chew palitaw. 

3. Always drain well so that the grated coconut will stick and coat well.

4. Do not put the toasted sesame and sugar until you are ready to serve since the sugar tends to dissolve and will ruin the palitaw if left on top for too long.

Fish Lumpia

Filipinos love seafood so it is no wonder that an alternative to the famous Lumpia Shanghai is the Fish Lumpia.  We can use any kind of fish depending on the availability and since we live in the coastal area, we have a wide variety to choose from.  Of course, it is preferable to use the more meaty kind like the bangus or in this recipe, the dalagang bukid.

INGREDIENTS:

1 kg Dalagang Bukid
1/2 cup carrots, minced
1 cup singkamas, minced
1 cup raisins
1 onion, minced
1 egg
2 stalks green onions, minced
1 stalk celery, minced (optional)
1/2 tsp oregano (optional)
salt and pepper to taste
lumpia wrapper
2 cups cooking oil

INSTRUCTIONS:

1. Boil the fish and remove the bones from the fish.  The fish flakes are used in this dish.
2. In a large bowl, mix well the fish and vegetables including the raisins.
3. Adjust the taste. Stir in the egg.
4. Place 1 to 2 tablespoons of the mixture in the lumpia wrapper and wrap individually into cylindrical shaped lumpia ready for frying.
5. Heat oil in pan.  Fry the lumpia until golden brown or around 2 minutes each side. Cook both sides equally.
6. After frying, place the lumpia in a cooking rack to let the excess oil drip. You may line your plate with paper towels to absorb the excess oil.
7. Transfer in a serving dish.
8. Serve hot with love.

⚠️SUGGESTIONS:

This dish is best served hot with a dipping sauce.  Dipping sauces can vary depending on your taste and preference. My dipping sauce usually consists of 1/4 cup vinegar, salt, pepper and a little bit of sugar around 1/2 tsp and of course a couple of chopped siling labuyo.

Honey Garlic and Lemon Shrimp Stir-Fry

Shrimps are very easy to find in grocery stores, supermarkets and even in the talipapa at the kanto, no wonder it is a common ingredient in almost any dish in the Philippines.  This dish is very simple and easy to whip up at a short notice even with the marinating time of 20 minutes, the dish is ready in less than an hour. This is our version of the Honey Garlic and Lemon Shrimp Stir-Fry, enjoy!

INGREDIENTS:

500 grams Shrimps, deveined and shelled
1 1/2 tablespoons garlic, crushed and minced
2 tablespoons honey
juice from 1 lemon (around 2 tablespoons)
2 tablespoons soy sauce
green onion, sliced thinly for garnish
2 tablespoons olive oil

INSTRUCTIONS:

1. Place the shrimps in a bowl.  Marinate with garlic, honey, lemon and soy sauce.  Place in the refrigerator for 20 minutes.
2. In a pan, heat oil.  Sear the shrimp without the marinade and cook through.  Add the remaining marinade and cook for a minute or until the sauce is reduced.
3. Transfer to a serving dish.  Garnish with green onion.
4. Serve hot and with love.

⚠️SUGGESTIONS:

Make sure that the shrimps are not overcooked because they tend to become rubbery if overcooked.  They should be plump and still juicy inside to get the full flavor of the dish.

Shrimp Gambas

Shrimp Gambas is a popular shrimp dish in the Philippines.  It is present in menus of restaurants and bars to cater to the palate of Filipinos which is leaning towards the spicy side.  It is treated both as an appetizer or even as a pulutan in drinking sessions or as a main dish.  It is especially loved since it is easy to prepare and the main ingredient is readily available in the archipelago.  You can serve it hot and sizzling or simply in a serving plate.

INGREDIENTS:

1/2 kilo shrimps, medium or large, peeled and deveined

1/4 cup calamansi juice

5 cloves garlic, minced

2-3 pieces green chili (siling haba), sliced diagonally

2 pieces red bell pepper, chopped

2 pieces green bell pepper, chopped

1 onion, chopped

2 tablespoons cooking wine

1/4 cup tomato sauce
2 tablespoons chili sauce (optional in this recipe)

cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Marinate the shrimps with the calamansi juice and place in the refrigerator for 30 minutes.
2. Heat oil in pan.  Saute the garlic until light brown then add the onions until translucent.  Add the bell peppers.
3. Add the shrimps and cook for 2 minutes.
4. Add the cooking wine and let the alcohol evaporate. This takes around 1 minute.
5. Put in the tomato sauce and let it simmer for around 5 minutes. Adjust the taste with salt and pepper.
6. Add the green chilies and simmer for 1 minute.  At this time, you may put in the chili sauce for added sting and spice and continue cooking for 30 seconds.
7. Transfer to a sizzling plate or a serving dish.
8. Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:
Chili sauce can be added to the recipe although this recipe calls for it as optional since the chilies are added to the cooking process instead of just using these in the presentation on the sizzling plate.  If you want a more fiery effect then I strongly suggest cooking the chilies with the garlic, onions and bell peppers at the beginning of the process, otherwise just put it last, as in this recipe.
❤This is great as a pulutan during cookouts or at drinking sessions with family and friends.

Fudge Brownie

There are so many variations for brownie recipes but the one we have here is just so  simple yet comes up with a super fudgy and decadently delicious brownie.  The nutty toppings and its sweet chocolatey taste together for sure can make your palate wanting for more! 

INGREDIENTS:

1 cup cocoa

2 cups granulated sugar

1 cup all purpose flour 

1/2 tsp salt

2/3 cup olive oil

2 large eggs (lightly beaten)

1/4 cup water

1 tsp vanilla extract

1/4 cup crushed salted peanuts (for toppings)

1 tbsp melted butter or cooking spray (for greasing)

INSTRUCTIONS:

1. Preheat the oven to 325F.
2. Grease an 8-inch square pan with melted butter or cooking spray.  Set aside.
3. In a large bowl, mix all the dry ingredients first except peanuts.
4. On a separate bowl mix the olive oil, eggs, water, and vanilla extract.
5. Fold-in the dry ingredients and mix well. 
6. Pour the batter into pan.
7. Scatter the peanut toppings.
8. Bake for 44 - 48 mins or until almost set.  Check by inserting a toothpick in the center.  The toothpick should come out with moist crumbs clinging.
9. Cool before slicing into squares.  Enjoy!

⚠️SUGGESTIONS:

You can also use other kinds of nuts for your toppings like chopped walnuts, cashew, pistachios, macadamia, or almonds. 

❤️The toothpick-test should come out dirty. Take care not to overbake for a nice fudgy texture. 

Lechon Paksiw

As the Philippines is abundant with different events and occasions particularly feasts of Patron Saints, birthdays, weddings and anniversaries, food is always the topmost priority.  Lechon or the roasted pig is almost always present on every dining table during such happenings.  Since Filipinos are very ingenious, the leftovers of the lechon and other pork viands are converted to another dish which is the Lechon Paksiw.

INGREDIENTS:

1/2 kilo lechon leftover or lechon kawali, cut into bite-size or 1 inch thick
3/4 cup Mang Tomas lechon sauce or other lechon sauce
1 medium onion, chopped
3 or 4 cloves garlic, crushed
3 tablespoons vinegar
1 teaspoon brown sugar
1 and 1/2 tablespoon soy sauce
1/2 tablespoons peppercorns
2 pcs dried bay leaves
1 stalk of leek
1/2 cup water or Sprite or Coca-cola
Salt to taste

INSTRUCTIONS:

1. Place all the ingredients in a big pot and bring to a boil. 
2. Boil the ingredients uncovered and do not stir for a while to minimize the acidic taste of the vinegar.
3. Let it simmer for about 30-45 minutes or until the pork is tender and all sauces are incorporated into the meat. 
4. Transfer to a serving dish.  Serve with love.  Enjoy!

⚠️SUGGESTIONS:

     Sprite or Coca-cola is readily available in every party and so you can use some instead of water or stock.
     ❤Sprite or Coke can be used to tenderize the meat.