Tags: Chicken / Recipe / Sa Hapag ng Mga Bayani

Tinolang Manok sa Tagalog

- Friday, May 1, 2015 No Comments

Tinolang Manok sa Tagalog

by Sa Hapag ng Mga Bayani

In celebration of National Heroes’ Day, GMA News TV presents “Sa Hapag ng mga Bayani,” a two-part feature on the traditional dishes once enjoyed by our national heroes. Hosted by Youth Ambassador for the National Commission for Culture and the Arts Dingdong Dantes, the special uncovers the stories behind select heirloom recipes from significant periods in our nation’s history.

INGREDIENTS:

1 native chicken

1 small onion, chopped

1 small ginger, chopped

1 medium-sized unripe papaya, peeled, deseeded and cut into cubes

2-3 cloves of garlic, crushed and minced

Chicken’s blood

A handful of uncooked rice

Sili leaves

For the dipping sauce:

Cooked chicken’s blood

Chili peppers

Calamansi

INSTRUCTIONS:

1. Butcher the chicken and drain its blood into a small bowl with a handful of uncooked rice. Set the blood aside until it coagulates.

2. Dress the chicken, making sure that all feathers are plucked, the innards removed and that the chicken cavity is cleaned.

3. Saute the garlic, onion and ginger. Add the chicken, cut up into small pieces.

4. Add about a cup of water.

5. Add the blood and rice mixture.

6. Pour another cup of water into the broth until the soup thickens. When the chicken pieces are tender, add the unripe papaya and let simmer.

7. When papaya pieces have softened, add the sili leaves. Season with salt and pepper to taste.

8. Remove from heat when sili leaves have wilted.

9. To make the dipping sauce, crush some chili peppers into about a spoonful of cooked chicken blood from the tinola broth.

10. Add the juice of one to two calamansi.

Tags: Fish / Recipe / Sa Hapag ng Mga Bayani

Sinigang na Bangus

- Thursday, April 30, 2015 No Comments

Sinigang na Bangus

by Sa Hapag ng Mga Bayani

INGREDIENTS:

Milk Fish

Tamarind

Hugas bigas

Onion

Tomato

Water Spinatch

Fish Sauce

Siling haba

Water

INSTRUCTIONS:

1. Pakuluan ang sampalok hanggang maging malambot ito. Alisin sa apoy at lamasin ang sampalok hanggang lumabas ang katas. Salain ang katas at isantabi.

2. Sa hiwalay na lutuan, magpakulo ng hugas-bigas at saka ihalo ang hiniwang sibuyas at kamatis. Idagdag ang katas ng sampalok.

3. Kapag kumulo na ang sabaw, ilagay ang nilinis at hiniwang bangus. Pakuluin ang bangus hanggang maluto.

4. Kapag luto na ang bangus, idagdag na ang dahon ng kangkong at saka timplahan ng patis. Maaaring magdagdag ng sili ayon sa panlasa.

5. Hanguin at ihain ang sinigang habang mainit.

Tags: Fish / Recipe / Sa Hapag ng Mga Bayani

Salmon Terrine

- Wednesday, April 29, 2015 No Comments

Salmon Terrine

by Sa Hapag ng Mga Bayani

INGREDIENTS:

1 kilo salmon fillet

1/4 cup butter

1/4 cup egg yolk

1/4 cup cream

1/8 cup onion chives

1 tbsp lemon juice

Salt and pepper

2 pcs egg yolk

Drop of lemon juice

INSTRUCTIONS:

1. Cut half of the salmon, half an inch thick and 2 to 3 inches in length.

2. Line loaf pan with cling wrap make a fence of Salmon arranging it lengthwise around the side of the pan leaving about half an inch extra length of the salmon hanging.

3. For the other half of the salmon, rough chop the salmon, and put in the lemon, cream, salt and pepper, and chives.

4. Mix well and put mixture in the middle of the pan of salmon fence until it is filled up.

5. Close the top of your filling by folding the extra ½ inch of salmon on top. This will serve as your base.

6. Seal your pan with another cling wrap and steam for about 10 to 15 minutes.

7. Remove and let it cool for a while then put in a chiller.

8. To serve, invert the pan on a plate and simply pull the cling wrap downwards to release the terrine. Serve cold pour over with sauce.

9. For the sauce, whisk egg yolk and butter over double boiler, and then add lemon juice.

10. Whisk to achieve desired thickness salt and pepper to taste.

Tags: Fish / Recipe / Sa Hapag ng Mga Bayani

Recipe ng Sinigang na Isda sa Mangga

- Tuesday, April 28, 2015 No Comments

Recipe ng Sinigang na Isda sa Mangga

by Sa Hapag ng mga Bayani

INGREDIENTS:

Isdang Lapu Lapu

Hilaw na mangga

Sibuyas

Kamatis

Luya

Sitaw

Labanos

Okra

Tanglad o lemon grass

Kangkong

Tubig

INSTRUCTIONS:

1. Magpakulo ng tubig na may lemon grass.

2. Kapag kumukulo na ang tubig, ilagay ang hiniwa-hiwang manggang hilaw.

3. Matapos ang limang minuto, ihalo ang tinadtad na sibuyas, kamatis, at luya. Ihalo na rin ang hiniwang sitaw at labanos.

4. Pakuluan ng limang minuto ang mga gulay bago ihalo ang okra at saka isda.

5. Kapag luto na ang isda, huling ilagay ang kangkong. Pakuluan nang dalawang minuto saka timplahan ng asin ayon sa panlasa.

6. Ihain habang mainit.

Tags: Pork / Recipe / Sa Hapag ng Mga Bayani / Vegetable

Pochero ala Plaridel

- Monday, April 27, 2015 No Comments

Pochero ala Plaridel

by Sa Hapag ng Mga Bayani

INGREDIENTS:

Beef shank

Karne ng baboy

Chorizo de bilbao

Garbanzos

Pechay Tagalog

Kamote

Saging na saba

Repolyo

Paminta

Asin

Asukal na pula

INSTRUCTIONS:

1. Gamit ang isang malaking palayok, babanlian muna ang mga gulay.

2. Sa isang kawali, iprito ang saging at kamote at saka isantabi.

3. Sa hiwalay na kaldero, pakuluan ang mga karne ng baboy at baka hanggang lumambot ang mga ito. Kapag malambot na ang mga karne, isantabi muna ang mga ito.

4. Sa kawali, igisa ang sangkatutak na kamatis saka isama ang pinalambot na karne ng baka at baboy. Idagdag din ang chorizo at garbanzos.

5. Timplahan ng mga pampalasa tulad ng paminta, asin at asukal na pula.

6. Pakuluin ang rekado hanggang kusang magkasabaw.

7. Kapag luto na ang mga karne, saka lang isasama ang mga gulay na pechay, repolyo, saging at kamote.

Tags: Fish / Recipe / Sa Hapag ng Mga Bayani

Kilawin ala Lapu-Lapu

- Sunday, April 26, 2015 No Comments

Kilawin ala Lapu-Lapu

by Sa Hapag ng Mga Bayani

INGREDIENTS:

Tanigue

Suka ng niyog

Luya

Kamatis

Sibuyas

Lemonsito / Kalamansi

Dahon ng sibuyas

Sili

INSTRUCTIONS:

1. Linisin ang tanigue, alisin ang mga tinik at hiwa-hiwain sa maliliit ng piraso.

2. Ibabad sa suka ng niyog kasama ang tinadtad na luya, kamatis, sibuyas, katas ng kalamansi, dahon ng sibuyas at sili.

3. Kapag kulay puti na ang isda, maaari na itong ihain.

Tags: Recipe / Sa Hapag ng Mga Bayani / Vegetable

Dinengdeng ni Gabriela Silang

- Saturday, April 25, 2015 No Comments

Dinengdeng ni Gabriela Silang

by Sa Hapag ng Mga Bayani

INGREDIENTS:

Sweet potatoes

Bagoong

Eggplant

Saluyot leaves

Katuray flowers

Malunggay leaves

Ampalaya leaves

Shellfish or halaan

INSTRUCTIONS:

1. Boil the chopped sweet potatoes in a pot and then season with bagoong alamang when the sweet potato is nearly cooked.

2. Add the eggplant and saluyot leaves to thicken the sauce.

3. Add the katuray flowers, malunggay leaves and ampalaya leaves.

4. Add some shelfish or halaan for added flavor.

5. Once the soup boils, serve dish immediately.

Tags: Beef / Recipe / Sa Hapag ng Mga Bayani

Carneng Asada

- Friday, April 24, 2015 No Comments

Carneng Asada

by Sa Hapag ng Mga Bayani

INGREDIENTS:

Beef

Olive oil

Lime Juice

Parsley

Water

Rice flour

Salt

Potatoes

INSTRUCTIONS:

1. Lard a thick cut of beef, preferably from the nape.

2. Make a marinade of olive oil seasoned with lime juice and a sprig of parsley.

3. Marinate the beef, turning it in the mixture over several hours.

4. Fifty minutes before serving, roast the beef over hot charcoal.

5. Brush the meat with marinade from time to time as it cooks. Let the meat rest before serving.

6. For the sauce or gravy, make extra marinade. Add water and enough rice flour to thicken the marinade.

7. Simmer until sauce is thick.

8. Before serving, sprinkle the meat with a bit of fine salt. Serve on a platter with fried potatoes. Serve sauce on the side.