This recipe for lemon Gingered Garlic Tuna and Galunggong is donated by on of our facebook fans, Christian Allard.
I marinate the fish for a long time even the galunngong gazve some flavor so it won’t be just boring galunggong.
For the marinade for the Tuna: I mix in a bowl lemon juice, grated ginger, chopped garlic, chopped green chillies, chopped green onions the green part, little soy sauce, and white pepper then marinated the tuna. Let it the marinate for 4 hours to absorb the flavors.
For the Galunggong: I mixed in another bowl 6 -7 calamansi juice, grated ginger, chopped garlic, green onion, and black ppper and let the galunggong marinate for 4 hours.
Dipping Sauce: It consists of 2 chopped red onions, grated ginger, 4 chopped garlic, 1 chopped green chilli, calamansi or lemon juice, soy sauce, vinegar and black pepper. Let it chill
Grill the tuna and the galunggong I fried butb the taste is now not boring unlike your usual galunggong. I just gave extra flavor to wake up the flavors. I admit I am not that expert yet of fish cooking but I get better with practice. Our side dish with this is just sauteed garlic with sitaw or string beans.
Burntlumpia.typepad.com–Filipinos have been enjoying chocolate cereal long before the likes of Cocoa Puffs, Cocoa Pebbles, Cocoa Crisp, Count Chocula, or Chocolate Frosted Frosty Krusty Flakes (Only sugar has more sugar!) ever entered the sweet-toothed maws of hungry children. Although these factory-produced, mass-marketed, sugar-filled cereals are fine and dandy for breakfast (I’ve enjoyed many of them), they lack the rustic homemade charm, and overall stick-to-yo-ribs-ness, of FilipinoChamporado.
Champorado may perhaps be the original chocolate cereal as it is quite literally a “chocolate cereal”–it’s made fromchocolate tablea and cereal grains in the form of sweet sticky rice. Put more simply though, Champorado can best be described as a sort of chocolate rice porridge. Or perhaps it can be likened to a warm bowl of oatmeal crossed with a chocolate bar–only better. Way better.
- 1/2 cup Malagkit (sweet sticky rice), rinsed and drained
- 1 cup evaporated milk, plus more if needed
- 1 cup coconut milk, plus more if needed
- 4 chocolate tablea, crushed
- Sugar, to taste
Click to See Directions
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as “adobo”. Over time, dishes prepared in this manner came to be known by this name as well.
Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.
Wikipedia suggests this recipe from Filipinorecipes.net
Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.Adobo Ingredients:Ingredients
- 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
- choice of either 1 kilo of pork or 1 kilo of chicken
- 1 head garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup soy sauce
- 1 cup vinegar
- 2 cups of water
- 1 teaspoon paprika
- 5 laurel leaves (bay leaves)
- 4 tablespoons of cooking oil or olive oil
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 3 tablespoons water
Click to See Instructions
image from ang sarap
When you are covering the world, you need a little help. If you love Filipino food, can’t get enough of Filipino culture then check out thephilippineisland.com. Here is a favorite cultural dish.- Crystal Johnson, MCCN
The ingredients would be as follows:
- 2-3 lbs red snapper, whole fish
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons soy sauce
- 1/2 cup apple cidar vinegar or white vinegar
- ¼ water
- 1/2 cup brown sugar
- 1 large chopped onion
- 6 tablespoons minced garlic
- 1/2 cup ginger, julienned
- 1/2 cup carrot, julienned
- 1/2 cup red bell pepper
- 1/2 cup scallion, julienned (spring onions)
- 1 tablespoon sifted flour
- Clean the fish and slit it open. Let it stand for few minutes and drain well.
- Sprinkle fish with 1 tbsp salt.
- In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
- In the same skillet, sauté the garlic until light brown, then sauté onion.
- Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
- Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
- When the mixture boils, add flour to thicken. Then, add the fish.
- Cover the skillet and simmer for 5 minutes
The phrase, “What are you?” tends to be among the most annoying questions for some people. Let’s spare High School Musical Star Vanessa Hudgens the question. MCCN will provide the answer. Hudgens was born to a father of Irish and Native American ancestry and a Filipino mother of Filipino, Spanish and Chinese descent. Her mother grew up in Manilla.
The beautiful multi-cultural Vanessa does not speak Tagalog but says that her mother tried to teach her when she was younger. She loves Filipino food and is proud to be a Filipina.
In an interview with Inquirer.net, Hudgen shares about her favorite Filipino foods, “I love Filipino food. I love halo-halo, pancit and adobo. I am such a Filipino—I eat rice every day.”
See the Halo Halo recipe at : http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/halo_halo.htm