6 pcs. squid, medium-sized, cleaned, remove inkbag and dilute in:
1/2 cup water
3 tbsps. Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped
1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper
In a small saucepan, combine the squid, Vinegar, and water. Bring to a boil and simmer until tender. Sauté ginger, garlic, onion, and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry. Pour in the rest of the ingredients and simmer for 5 minutes. Serve hot with rice.
This is a traditional chicken recipe that every filipino household cooks. I am sharing it to everyone because this is fast and easy to make. When you are in a hurry or when the weather is cold this recipe is the best. You can even cook it beforehand and then just reheat it whenever you feel like eating.
Tinolang Manok Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:
In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.
Aglio e Olio
1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
Cook pasta al dente.
Put the olive oil and the garlic in a large skillet over a medium heat.
When the garlic begins to change color add the parsley, red pepper flakes, and salt
Stir well and remove from heat.
When the pasta is cooked, return the skillet to a low heat.
Drain the pasta and add it to the skillet.
Toss until the pasta is well coated with sauce.
Serve at once with freshly grated cheese.
Note: The classic pasta is spaghettini, but you may also use spaghetti or angel hair pasta.