How to Make Squid Calamares

Ingredients:
1/2 kilo large squids
1 cup all purpose flour
1 beaten egg
cooking oil
1/2 cup lime juice or you can use calamansi juice
1/4 tbsp salt
1/4 tbsp ground pepper

Sauce:
1 cup vinegar
salt to taste
ground pepper
3 leaves onion leeks, cut into small amount

Cooking Procedure:
Clean and slice squid to half inch thick to form rings. In a mixing bowl, add lime juice and season with salt and ground pepper. Mix thoroughly. Add squid rings and marinate for fifteen minutes. Lime juice is added to remove the fishy smell. Heat cooking oil in pot and pour cooking oil. Deep squid rings in beaten egg and roll over flour. When the oil is hot enough or you can see little bubbles rising up, fry squid until golden brown. Arrange in a platter lined with paper towels. Serve with vinegar sauce. A mixture of vinegar salt, ground pepper and onion leeks. Share and enjoy!

squid calamares

Miso Braised Pork

Ingredients:

1/2 kilo braised pork, cut
1/2 cup white miso
4 tomatoes, cut into halves
2 cloves garlic minced
1/4 cup brown sugar
1 cup mustard leaves, cut
1 cup water
cooking oil
fish sauce to taste

Cooking Procedures:

Saute garlic and ginger. Add braised pork and cook until golden brown. Add tomatoes. Boil. Add miso and water after three minutes. Continue the heat until braised pork is tender. Season with sugar and fish sauce to taste. Add mustard leaves and boil for another two minutes. Serve hot!

miso braised pork

Adobong Sitao-Tokwa

Ingredients:

1 bundle sitao, cut
3 squares tokwa, sliced
1 cup soy sauce
1 cup vinegar
1 bulb onion, chopped
2 cloves garlic, minced
1 teaspoon ground pepper
cooking oil
1 cup water

Cooking Procedures:

Deep fry tokwa until golden brown. Drain. Set aside. Saute garlic and onion. Add sitao and season with ground pepper. Add water and boil until the vegetables are soft. Add soy sauce and vinegar. Boil for five minutes. Add fried tokwa and cover. Remove from the heat to maintain a little of tokwa crispiness. Ready to serve hot!

adobong sitao tokwa

Ginisang Upo-Tauge

Ingredients:

2 cups upo, sliced
1 cup tauge
1/4 kilo shrimp, unshelled
2 tomatoes, sliced
1 bulb onion, chopped
2 cloves, minced
ground pepper
fish sauce to taste
1 cup water
cooking oil

Cooking Procedures:

Saute garlic and onion. Add tomato and continue stirring. Add shrimp and cook until the color turns orange. Add ground pepper and fish sauce to taste. Mix thoroughly. Add upo and tauge. Add water and boil for three minutes. Ready to serve hot!

ginisang upo tauge

Binagoongang Eggplant

Ingredients:

1/2 kilo eggplant, sliced
2 tbsp shrimp alamang or bagoong
3 tomatoes, cut into cubes
1 cup tomato sauce
1 bulb onion, chopped
2 cloves garlic, minced
1 chili sauce, sliced
sugar to taste
cooking oil

Cooking Procedures:

Heat cooking oil in a pan. Deep fry eggplant until tender. Drain. Set aide. Saute garlic and onion. Add tomatoes. Pour tomato sauce and mix well. Add alamang and sugar to taste. Cook until the aroma smells good. Note: alamang is salty. Add sugar to mask the saltiness. Add fried eggplant. Dash with chili for a spicy taste. Cover the pan and turn off the heat. Ready to eat! Combine with rice…

binagoongang eggplant

Dinengdeng with Grilled Hito

I am missing this native food. One of the many favorite dishes in our province. It is the Ilocano’s specialty food, the “dinengdeng”. It is somewhat similar to pinakbet, but, though I said it was similar, they still have many differences. Flavor and appearance vary depending on locality and cook’s preference. Some include additional ingredients to make the flavor unique, or, I should say more flavorful.

I personally add grilled catfish. I am sure you’ll like my very own modification.

Ingredients:

1/2 kilo hito (catfish), grilled
1 cup sitao, cut
5 okra, cut
1 cup eggplant, sliced
1 cup squash, sliced
2 cups young saluyot leaves
2 tomatoes, sliced
1 red onion, sliced
1 thumb sized ginger, sliced
2 cups water
bagoong isda to taste

Cooking Procedure:

In a casserole, add all vegetables ingredients except saluyot leaves. Then add ginger, onion and tomatoes. Pour water and season with the bagoong isda to taste. Cook until vegetables are soft. Add grilled catfish and boil to a rich aroma. Drop saluyot leaves and boil for three minutes. Ready to serve hot!

dinengdeng grilled hito