Chaplee Kabob

Inasal na Manok

Nilatik na Isda

Pinangat (Bicol)

Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk


For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped



Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinanat in a wide platter and top with the sauce.

Sinigang na Hipon

Sinigang is one of the famous Filipino dishes. This is often serve when the weather is cold as the sour soup helps to warm the body. You can actually use any meat you like, may it be a fish, pork, beef, or shrimp.
Traditionally, fresh tamarind is use to give flavor to the soup. But there are sinigang recipe mix that you can buy in Asian stores. There are different varieties to choose from; sinigang na may gabi, sinigang na may sili or the original sinigang sa sampalok. This will also give you the same zesty flavor you hope to achieve.

Ingredients:

1/2 kilo large shrimps (sugpo)
1 onion (cut in quarters)
2 tomatoes (cut in quarters)
1 medium size radish
3 taro (gabi)
1 cup string beans (sitaw)
2 cups spinach (to replace kangkong)
1 pack Knorr Sinagang na  may Gabi
3 green chilli
1 liter water
fish sauce (dipping sauce)


Cooking Procedures:

    Put water, onion and tomatoes in a large pot. Let it boil.
    Upon boiling, stir in the taro, radish and string beans. Simmer the vegetables for another 5 minutes.
    Add the Knorr sinigang recipe mix and green chillies and let it boil for another 3 minutes.
    Add the shrimps and simmer the mixture for 5 to 10 minutes.
    Finally stir in the spinach. Add some salt if you wish. Let it simmer again for another minute.
    Serve hot with rice.

Kinunot na Pagi or Kinunot na Isda

Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.

• 1/2 kg pagi
• 1 coconut grated (set aside the kakang gata)
• 1 cup malunggay
• 1 medium sized onion, sliced
• 3 cloves garlic, crushed
• small ginger, crushed
• 3/4 cup vinegar
• 5 pcs siling haba, sliced
• 2 siling labuyo
• salt and pepper

Procedure:

1. Boil the cut pagi and ginger  for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
3. Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
4. In a medium heat, combine coconut cream, garlic, onion, salt and pepper.  Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
5. Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.

Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.