Inihaw na Bangus


Milkfish or Bangus being the Philippines' national fish is a favorite among Filipino households. One quick and easy way to cook this fish is grilling it. We fondly call this dish Inihaw na Bangus. I especially love serving and eating Inihaw na Bangus because it is healthier and once the bangus is already stuffed with spices and loaded in the oven, all that's left to do is waiting for the oven to prompt that the Inihaw na Bangus is done. Simply convenient.

When buying Milkfish or Bangus, ask the fish vendor to keep the scales but remove the gills and make a slit on the side.  The slit and the emptied head are where we stuff all the spices in while retaining the scales will keep the moisture and prevent the meat from burning. If the scales are removed, you may cover the Inihaw na Bangus in foil when grilling.

1. Combine diced tomato and onion, minced or shredded garlic, olive oil, calamansi, pepper and 1/2 tablespoon salt.
2. Rub the insides and head of the Bangus with 1/2 tablespoon salt let stand for about 10 minutes then stuff it with mixed spices. Preheat oven using the highest temperature.

3. Using grill and broil function, grill Inihaw na Bangus for more or less 30 minutes. By the way, I lined the grill with foil here because I want to avoid scrubbing the grill after cooking. ;)

If you're using charcoal grill, ditch the foil unless your grilling the bangus without the scales on. And you may need to reduce the grilling time unless you're grilling a really large bangus.

4. While waiting for the Inihaw na Bangus to cook, make your favorite dipping sauce. Or you may combine calamansi, soysauce, vinegar and minced or diced onion, tomato and chili in a bowl. Refer to our Pritong Tilapia for the ingredients of the dipping sauce.

5. Once Inihaw na Bangus is done, serve hot with your favorite sawsawan and enjoy!


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Pineapple Jam Recipe


Pineapple Jam is great as spread for breads and crackers. This jam is also used to fill your favorite pineapple pie or pineapple tart. Although I love pineapple jam to be paired with crackers as in the picture above (no bread at the time of photo taking), I love it more to be paired with the blander and softer loaf breads and pandesal.

I have recently learned that pineapple juice is highly beneficial for those with blood type A, O and B so I have been borrowing my sister's juicer to make pineapple juice. The juicer as expected creates pineapple juice and pineapple puree. The juice we drink but the pineapple puree? Well there are a couple of choice recipes and the easiest to make is Pineapple Jam. Pineapple Jam is a healthier alternative than mayo-based sandwich spreads. You may later wonder why we add calamansi in making pineapple jam as you read further into the recipe. I'd like to answer your query ahead. We add citrus fruits because they are high in pectin. Try observing the seeds of the calamansi. You may notice that its covered in gel. Yes, fruits high in pectin gels faster. Unfortunately, pineapples are low pectin fruits so we need pectin from calamansi and other fruits to create a sticky or gelling consistency. You may opt to not use calamansi or other high pectin fruits but then you have to add more sugar and wait a couple of hours to achieve the right consistency for Pineapple Jams.

1. Puree fresh pineapples. I used a pineapple juicer. You may use your blender especially if yours is heavy duty.

2. Boil water together with the calamansi juice and seeds and simmer for 10 minutes. Strain to remove the seeds.

3. Add the pineapple puree in the pan with boiling water and calamansi then continue to cook for about 20 minutes to soften the pineapples. The pineapples at this time will somehow turn transparent. Keep the pan covered as pineapples usually splatter.

4. Add sugar and salt. Stir. You may add more sugar as desired.

5. Continue to simmer for about 30 to 45 minutes. Stir the pineapple jam once in a while to prevent the bottom from burning.

6. Once the right consistency of pineapple jam is achieved, turn off heat. Allow the Pineapple Jam to cool to room temperature.

7. Place pineapple jam in bottles or airtight containers and serve as sandwich spread. Or use pineapple jam to fill pineapple pies or pineapple tarts. Enjoy!


P.S.
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Pritong Tilapia


Tilapia is cooked in a lot of ways and served in the homes of most, if not all, of Filipino families. The easiest of course is Pritong Tilapia.  We usually have Pritong Tilapia for breakfast.

I am not a big fan of tilapia but my husband and my son loves this fish so much. Pritong Tilapia is especially great if dipped in your favorite fried fish "sawsawan". I know, I know, most of you are already good at frying fish but read further as you may learn a tip or two on how I fry mine and the dipping sauce I usually serve together with Pritong Tilapia. Also, please comment below if you wish to share your own trick on frying tilapia or your favorite sauce to best accompany this dish.

1.  Clean tilapia by removing scales and gills. You may also request your fish vendor to do this for you. Create narrow slits on tilapia's meaty part for fast cooking. If taken out straight from the fridge, allow it to warm down to room temperature. I usually do this to prevent the tilapia from sticking to the pan and for uniform cooking. Rub salt and pepper include the insides of the tilapia.

2. Heat oil in a pan and fry tilapia till brown. Cover the pan. Covering the pan helps keep the moisture in and cooks fish faster. I think about 2/3 of the frying time is spent on cooking one side before turning over the fish. Also, when you hear less of the splattering sound, it usually signals that your Pritong Tilapia is about done already.

 3. Remove Pritong Tilapia from pan and place in a plate with paper towel for excess oil to be absorbed.

4.  For the dipping sauce, combine calamansi, soysauce, vinegar and minced or diced onion, tomato and chili in a bowl.

5. Serve the Pritong Tilapia together with your dipping sauce. Enjoy!


P.S.
Did you find this post helpful? Please feel to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I would love to hear from you. xoxo. :)

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Tuna Lumpia Recipe


Lumpia is one of the dishes usually served in Filipino family gatherings like birthdays and fiestas. Lumpia has a number of variations but the more familiar ones are fresh and fried. My mother is a fan of fried lumpia and she's great at making lumpiang shanghai and lumpiang ubod. When I was a kid, I remember myself avoiding lumpia in our banquet table because almost always they contain vegetables like ubod or togue. Most kids hate vegetables and that's a fact. But growing up, everyone's taste preference changes so I now like to eat all kinds of lumpia even those with vegetables in it.

In my household though, the lumpia that my sisters appreciate the most when they come visit me is my Tuna Lumpia Recipe. It is easy and quick to make, the wrapping is the only step that takes most of the prep time. This Tuna Lumpia Recipe of mine makes lumpia that has a little strip of cheese in it but you can add a bigger slice in yours because the cheesier the merrier. :) I guess any dish that has cheese in it tastes good. By the way, I used a can of corned tuna here so there's no need to add seasonings but you can use tuna flakes in oil like I sometimes do. Just add more salt and pepper according to your preference.

1. In a bowl, mix tuna flakes, egg, diced onion and bell pepper.

 2. Add flour and a pinch of salt and pepper. Mix again.

3. Add about a tablespoonful of the lumpia mixture in one corner of the lumpia wrapper. Add cheese at the center.

4. Fold, roll and seal. I used plain water to seal the lumpia wrapper here. Some brushes egg wash at the end corner but plain water will do just fine.

 5. Deep fry your tuna lumpia in medium heat until light brown. High heat will brown your lumpia fast leaving the filling raw while low heat makes your lumpia absorb more oil. Also don't overcrowd your pan.

6. Place your tuna lumpia in a plate with paper towels for excess oil to be absorbed.

7. Tuna lumpia is best served while still hot and crisp. Enjoy! :)


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo. :)

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Making Your Own Cupcake Wrappers


Cupcake wrappers are called so because it simply is wrapped around your cupcakes. Unlike cupcake liners which are included during the baking process, cupcake wrappers are added after baking to give more character to your already pretty and delicious cupcakes. It also gives you a chance to personalize your cupcakes according to the occasion like inscribing "happy birthday" or "happy anniversary" or including the name of your loved ones or using prints that you like. That is why it helps to learn to make your own.

Now here's how to make your own DIY Cupcake Wrappers. I actually used my son's old Dora book here for illustration. :)

1. Measure the circumference of the base of your cupcake liner. We'll use this in step 3.

2. Also measure the height of your cupcake liner. We'll also use this in step 3.

3. Using the measurements in steps 1 and 2, cut out strips for your Cupcake Wrapper. So if your base circumference is 7", then the length of the strip is 7". If your cupcake liner's height is 2", then the width of your strip is also 2". Then add at least 1/2" on the strip's length for the flap and the allowance from the edge to the slit (encircled above) for the cupcake wrapper's lock. Using the 7", the total length now of your strip is at least 7 1/2".

Also note that the curver your strip is, the more slanted the sides of your DIY Cupcake Wrapper will be. Check out the straight and angled cupcake wrappers in step 5 to see the difference.

4. Insert the flap in the slit (A) and fold in the opposite direction (B) to secure your DIY Cupcake Wrapper.

5. Voila! Your DIY Cupcake Wrappers are now ready to use. Now go enjoy dressing up all your mouthwatering cupcake creations. :)


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo. :)

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