Posts Tagged "Ginger"

Kinilaw na Isda (Filipino Ceviche)

As Sofia, from the Golden Girls T.V. series says, “picture this!”: the sun is setting over the horizon,  in one of the many beautiful beaches in the Philippines; the beer is chilling nearby, ready to slake your thirst; you just caught a beautiful tuna fish early this morning; the fish coruscating on the chopping board as it is prepared for Kinilaw na Isda; the mouth-watering scent of the pork and chicken as they are grilled over an open charcoal fire; and the cooling winds playing tag with the hair and clothes of your family and friends  frolicking on the sand — PICTURE PERFECT!  The best way to make this is to have very fresh fish; freshly caught is the most excellent. I like using calamansi juice because of its fragrance and lime can also be used. You can add more vinegar or calamansi juice if you prefer. Procedure: 1 kilo sashimi grade tuna or tanigue (Spanish mackerel) – sliced into 1/4-inch thick by 1 1/2-inch lengths 1 tablespoon sea salt 1 tablespoon finely julienned sliced ginger 1 cup chopped sibuyas Tagalog or red onion 10 – 15 pieces bird eye chilies – finely sliced in circles 1/2 cup calamansi or lemon juice 1/4 cup coconut vinegar or palm vinegar Procedure: Make sure you place the fish in a glass serving dish or enamel dish. This prevents the vinegar from reacting with either stainless or aluminum and keeps the flavor clean. Arrange the fish pieces on the glass dish. Mix all the other ingredients in a glass bowl and taste before pouring in. Adjust the salt or chilies to your liking. When the flavor is right, pour over the fish and stir around. Cover with plastic wrap and refrigerate for about 1 to 2 hours. The fish and marinade will turn milky. This means it’s ready to serve. Serve with cold beer or chilled white...

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Tinolang Manok (Chicken Soup with Ginger and Green Papaya)

Tinolang Manok is another Filipino comfort food that can be eaten any time of the day or when one is not feeling well or is down in the dumps. The ginger and the chili leaves gives the dish a pick me up flavor. Because the dish is suppose to be slow cooked, the best chicken to use is ‘native’ or organic or free range. The green papaya helps in tenderizing the chicken; specially the ‘native’ chicken. Ingredients: 1 whole chicken – cut the chicken into serving pieces 1/4 cup cooking oil 1 tablespoon crushed garlic 1 cup sliced onions 1 – 2 tablespoons julienne sliced ginger 3 – 4 tablespoons fish sauce (patis) 8 cups rice washing liquid 500 grams green papaya or soyote (chokoes) – peeled, seeded and sliced into 1-inch 1 cup malunggay (mooring) leaves or sili leaves or baby spinach leaves salt or fish sauce to taste Procedure: Using a large pot, over medium fire, pour cooking oil into pot and warm. Saute garlic, onion, and ginger, till the garlic is light gold. Add the chicken pieces and continue sautéing for five minutes. Add the fish sauce and mix with the chicken pieces; for 1 minute. Pour in the rice washing liquid and bring to a boil. Once the pot is boiling, turn down the fire to low and cover the pot. Depending on which kind of chicken you used, simmer the pot for 30 to 50 minutes. Add the papaya or chokoes and cover the pot; simmer for another 10 to 15 minutes till the chicken and papaya are tender. Taste the broth and add salt or fish sauce to your liking. Then add the malunggay or sili leaves and stir through for 1 minute. Serve while hot with rice and extra fish sauce with calamansi or lemon for...

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