Sweet and Sour Tuna (Escabecheng Isda)

This is Sweet and Sour Tuna (Escabecheng Isda). Escabeche essentially means sweet and sour sauce in the Philippines. Isda refers to fish in general. In this case we are using tuna. This Filipino style sweet and sour tuna is a bit different than the typical Chinese sweet and sour fish dish. As common as it may be, the curious thing about sweet and sour sauce is just how many variations there are of it. Definitely don’t underestimate the importance of ginger in this dish. That is what makes the sauce pop. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 1-2 pounds of tuna, deboned and cut into large chunks
• 4 bulbs of garlic, peeled and minced
• 1 cup of bell pepper, red and green.
• 1 medium-sized onion,chopped
• 1 small carrot, cut into strips
• 1 scallion, cut into strips
• 1 thumb sized piece of ginger, peeled and cut into thin strips
• 20 ounce can of pineapple chunks, reserve the juice
• 4 tablespoons of tomato paste
• ¹⁄₂ cup of brown sugar
• 2 tablespoons of soy sauce
• ¹⁄₂ cup of vinegar
• 1 ¹⁄₂ cup of water
• 1 tablespoon of cornstarch
• 1 cup of cooking oil

Instructions

1. Put the cooking oil in a large pan or wok over medium-high heat.
2. Once the oil is hot, put the fish in the pan and briefly stir the fish so it does not stick to the pan.
3. Let one side of the fish cook until it is brown and crispy (usually takes about a minute).
4. Turn the fish over to let the other side cook until brown and crispy.
5. When both sides of the fish is fully cooked, remove it from pan and set it aside on paper towels.
6. Using a clean pan, add a little cooking oil over medium-high heat.
7. Once the pan is hot, add the the garlic and onion to saute for one minute.
8. Add the carrots, ginger, half of the pineapple chunks, and bell pepper to the pan and continue to saute briefly.
9. Now add the water, soy sauce and pineapple juice to the pan.
10. Stir and bring this to a simmer.
11. Reduce the heat to low and let it sit for 5 minutes.
12. Add the tomato paste, sugar, and vinegar to the pan then mix thoroughly.
13. Add the cornstarch in ¹⁄₂ cup water then stir to dilute it.
14. Slowly pour the cornstarch into the sauce while continuously stirring to thicken the sauce.
15. Remove the sauce from the heat and set it aside.
16. Plate the fish on a serving dish and pour the sauce on top of the crispy tuna.
17. Garnish with the scallions and serve immediately

Filipino Barbeque Pork Skewers

This is Filipino Barbeque Pork Skewers. Every part of the world has their own technique for barbecued meat. The same is true in the Philippines, of course. Here you will find street vendors offering various meats and other delicacies served conveniently on skewers. This particular variation of BBQ pork is seasoned with some the common Filipino ingredients such as calamansi juice, soy sauce and lemon/lime soda. You don’t want to miss this tasty treat! Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 2 pounds of pork shoulder, trimmed and deboned
• 1 cup of soy sauce
• 1/2 cup of banana catsup
• 1/4 cup of calamansi juice
• 12 ounces of lemon/lime soda
• 1 tablespoon of vinegar
• 1 head of garlic, peeled then minced
• 1 onion, finely chopped
• 1 teaspoon of freshly ground black pepper
• 4 tablespoons of brown sugar
• 15-20 bamboo stick for skewers

Instructions

1. Cut the pork into skewer sized pieces, roughly 2 x 1 inch, then set it aside.
2. Combine all the ingredients together in a large mixing bowl and stir, excluding the pork.
3. Put the meat in a refrigerator safe bowl or pan, then pore the marinade on top of the meat.
4. Stir the meat into the marinade until the meat in evenly coated with the marinade.
5. Cover the dish and put the meat in the refrigerator.
6. Marinate the meat for at least 4 hours and up to 24 hour.
7. Prepare a charcoal or gas grill then remove the meat from the refrigerator.
8. Put 3-4 pieces of meat on each skewer, until the meat is covering most of the stick.
9. Repeat step 8 until all the meat is on skewers.
10. Set aside the leftover marinade to use for basting the pork skewers while cooking.
11. As soon as the grill is hot and ready, place some of pork skewers on the grill without overcrowding.
12. Let one side cook for 1-2 minutes or until it is slightly charred then turn them over.
13. Baste the cooked side with the marinade.
14. Let it continue to cook for 1-2 minutes or until the other side is also slightly charred then turn them over.
15. Baste the other side with the marinade then remove the cooked pieces from the grill.
16. Repeat steps 11-15 until all the pork barbecue skewers are cooked.

Chicken Fried Rice

This is Chicken Fried Rice. Perfect for when you have left overs. You can take some leftover chicken and rice then combine that with some vegetables and you got a meal. Or you can add this as a side dish to another meal. It works both ways really. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 6 cups of steamed rice, chillled for 24 hours
• 2-3 pieces of precooked chicken, deboned and thinly sliced
• 5 pieces of green beans, trimmed and cut into 1 inch lengths
• 2 whole carrots, peeled and chopped
• 1 large onion, peeled and chopped
• ¹⁄₃ cup of peas, cooked
• ¹⁄₂ cup of corn kernels, cooked
• 1 medium sized red bell pepper, cored and diced
• 1 piece of green onion, chopped
• 2 cloves of garlic, peeled then minced
• 2 tablespoons of butter or cooking oil
• ¹⁄₃ cup of soy sauce
• 2 eggs
• freshly ground black pepper
• salt to taste

Instructions

1. With clean hands, knead the cold rice to separate the grains and remove any lumps then set it aside.
2. Add the butter or cooking oil to a large pan or wok over medium heat.
3. When the oil is hot, add the minced garlic to the pan then immediately begin to stir it.
4. Then add the chicken to the pan and let it cook for 1 minute while continuing to stir.
5. Mix in the onions and all the vegetables except for the green onions and continue cook for another minute or two.
6. Now add all the rice to the pan then stir all the ingredients together until the ingredients are well blended.
7. Slowly pour the soy sauce over the ingredients in a circular motion. Don’t pour it in one spot.
8. Again, stir all the ingredients together to spread the soy sauce throughout the mixture.
9. If you still see any lumps of rice, smash them down with your fork or spatula.
10. Continue to stir the fried rice to avoid burning the rice that settles at the bottom of the pan.
11. Now clear a space in the middle of the rice so the bottom of the pan is exposed.
12. Drop the two eggs into the middle of the pan then scramble them as they begin to cook.
13. Stir the eggs continuously as they cook.
14. Once the egg is cooked, mix everything together once again.
15. Now add the salt and black pepper to adjust the taste.
16. When you have the flavor where you want it, sprinkle the green onions into the pan then stir it all together one last time.
17. Remove the pan from the heat and transfer the chicken fried rice to a serving dish.
18. Serve the fried rice alone or as a side dish.

Adobong Kangkong (Water Spinach Adobo)

This is Adobong Kangkong (Water Spinach Adobo). Adobong Kangkong is a simple vegetable dish that is commonly found in many Filipino homes. Water Spinach grows well in the Philippines and as a result is widely available. There are several varieties of Kangkong. The most common variety in the Philippines is the wide-leaf kind. You will find these growing naturally in many areas as well as in farms. Another variety is the Chinese Spinach or Water Cabbage, which is locally known as Chinese Kangkong. The preparation of this primarily vegetable dish is similar to other adobos that you will find throughout the Philippines. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 2 bundles of water spinach, cut into 2 inch lengths
• 4 cloves of garlic, peeled then minced
• 1/4 pound of pork, cut into small pieces
• 1 tablespoon of all-purpose flour
• 2 tablespoons of soy sauce
• 2 tablespoons of vinegar
• freshly ground black pepper
• pork broth

Instructions

1. Start with a large wok or pan over medium-high heat.
2. Add some cooking oil to the pan.
3. Once the oil is hot, add the garlic to the pan.
4. Stir fry the garlic for about one minute then add the pork to the pan.
5. Continue to stir fry the garlic and pork until the pork is only partly cooked.
6. Now add the flour to the pan and briefly stir to combine.
7. Pour in enough broth into the pan to cover the pork.
8. Add the soy sauce, vinegar to the pan.
9. Next add freshly ground black pepper to taste.
10. Bring this to a boil then add the kangkong (river spinach) to the pan.
11. Continue to stir the kangkong while it cooks until is is slightly wilted.
12. Remove the pan from the heat.
13. Transfer everything to a serving dish then serve.

Longsilog (Sausage with Garlic Rice and Fried Egg)

This is Longsilog (Sausage with Garlic Rice and Fried Egg). Longsilog is a short term for longanisa (sausage), sinangag (fried rice) and pritong itlog (fried egg). This is a popular breakfast dish in the Philippines and is usually served with a side dish of fresh tomatoes or cucumber. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 2 cups of chilled white rice
• 1-2 tablespoons minced garlic
• ¹⁄₂ teaspoon of salt
• 1 tablespoon cooking oil
• 5 pieces of longanisa
• 1 cup of water for cooking longanisa
• 2-3 eggs, cooked sunny side up

Instructions

Longanisa:

1. Heat a frying pan over medium heat.
2. Add water and place the longanisa in the pan.
3. Bring the water to a boil.
4. Continue to boil until the water in the pan evaporates while rolling the longanisa occasionally.
5. When the water is gone let the longanisa begin to fry in it’s own oil.
6. Continue to fry the longanisa for about 5 minutes while constantly rolling the longanisa to cook them evenly.
7. When the longanisa is slightly crisp on the outside, it’s done.

Garlic Fried Rice:

1. Heat a clean frying pan over medium heat.
2. Add the cooking oil followed by the garlic.
3. Cook until garlic turns brown in color with a crispy texture.
4. Add the rice to the pan then press it down into the oil and garlic.
5. Stir and mix the rice constantly to avoid scorching.
6. Cook the rice for about 5-7 minutes or until the rice is hot and well blended
7. Add salt to taste then continue to cook for an additional 5 minutes.
8. Transfer the garlic fried rice into a plate along with your cooked fried eggs and longanisa.
9. Prepare some freshly sliced tomatoes as a side dish if you want.
10. Enjoy!