Monday, June 29, 2009

Pinoy Sawsawan

Sawsawan is just like the mexican salsa. It is different though since we use soy sauce and vinegar plus vegetables and fruits are added including mangoes. We don't use avocado for dipping sauce either, we only eat avocado as a fruit like fruit shakes or eating it alone with sugar. Sawsawan is always prepared when fish or meat is cooked dry. When we grill or fry fish or pork, many will volunteer to prepare the sawsawan. Normally, we help in slicing the tomatoes, onion, green onions (optional) and chili. Sometimes we add unripe mangoes that add sourness to the vinegar. We also add a bit of lemon to the soysauce and vinegar mixture. The cooked fish or pork is then dipped to it and sometimes a bit of the mixture is added to the rice for more taste.

Wednesday, June 24, 2009

Guso/ Seaweed

Gross? You might thing it is if you haven't tried eating some seaweeds like guso or lato. These are only a few of the seaweeds that I like back in Philippines. I really miss my father's seaweed salad. My favorite is guso. That's why I was so happy when one of my friends prepared a guso salad when we had a gathering. It is easy to prepare. You just have to wash the seaweed properly to get rid of the salty taste and the rock or sand where it grew. It will be cooked later on because of the vinegar that will be added to it. A bit of salt to taste, onion, ginger root, tomatoes, a bit of lemon juice, chili and green onions are added to add taste. Mmmm, now I am drooling.

Saturday, June 20, 2009

Apple Cobbler

I remember my friend's Mom who loves to cook pies and other desserts. Her cooking is really good that I can eat a lot of her sweet goodies. One of my favorites is her Apple Cobbler. I didn't get her recipe but cooks.com's recipe is quite similar to hers. Just add love in your cooking to have a delicious result.


Peel and slice into a baking dish, 5 medium size apples. Combine and sprinkle over the apples: 1/4 tsp. cinnamon 2 tsp. lemon juice 1/8 tsp. salt
Bake 30 minutes in a 350 degree oven. While the apples are cooking, sift: 1/8 tsp. salt 1 tsp. baking powder

Cut into it: 1/4 c. skim milk

Turn onto a floured board and pat until the dough will cover baking dish. Place the dough on top of the apples and cut slits for the steam to escape. Bake 20 minutes in a 450 degree oven. Boil together: 1/4 c. water

Pour over the cobbler and bake 10 minutes more. Serve warm. Six servings.

Variation: Use 2 cups fresh or canned fruit instead of apples and bake only until tender or sugar is melted.

Tuesday, June 16, 2009

Fried Young Shrimp or Anchovies

I am not sure what it is really called but back in Philippines, my mother used to fry young shrimp as what she called it. In our term we call it Shagyagan, tiny pink shrimp. This tastes good with soy sauce and lemon or vinegar and rice. We always had this for breakfast before because the lady who's selling this visit our place every morning. My mom then added eggs, cornstarch, salt and pepper to it and mix it. She then fried it like pancakes. My friend did cook some and made me remember my Mom's cooking. But the one she used was anchovies or what we call dilis. It was prepared the same way the young shrimp is prepared. Perfect with rice and a mixture of soy sauce and vinegar plus the chili!

Friday, June 12, 2009

Dried Dilis/Anchovies

Here it is Kabayan, your favorite fried dried dilis! We call it lansang/nails in Philippines. My Mom used to sell this in packs (5pesos per ice wrapper pack). This is great for snacks, appetizer, sumsuman (eat it with alcohol) or with rice. Dip it in vinegar or eat it right away, you will like it. Once you tasted it, you can' t stop eating more. It looks gross for those who haven't tried dried fish but for most of us Filipinos, especially the bisayan, we love it! I like frying it with a bit of cooking oil and sugar. Fry it for only a few minutes, just enough to make it golden brown.