Easy Paksiw Na Dilis Recipe

Paksiw na dilis is a popular Filipino dish that features anchovies (small fish), cooked in vinegar along with garlic, onions, and spices.

Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices. The word “paksiw” refers to the cooking method of stewing in vinegar.

Paksiw na dilis is a comforting and sour-savory dish that is typically enjoyed with steamed rice. The vinegar helps to preserve the fish while imparting a tangy flavor to the dish. The combination of garlic, onions, and ginger adds depth and aroma to the paksiw. It’s a simple and satisfying dish that highlights the flavors of the dilis.

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Here’s a simple recipe for paksiw na dilis:

Easy Paksiw Na Dilis Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices.

Ingredients

1/2 Kilo fresh dilis (anchovies), cleaned and gutted
1/2 cup vinegar (cane vinegar or coconut vinegar)
1/2 cup water
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized piece of ginger, sliced
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt and pepper to taste
Cooking oil
2 pieces tomatoes, diced (optional)

Directions

In a pan, heat some oil and sauté the garlic, onions, and ginger until fragrant.
Add the cleaned dilis to the pan and cook for a few minutes until the fish turns slightly opaque.
Pour in the vinegar and water. Add the soy sauce and brown sugar (if using). Stir gently to combine the ingredients.
Season with salt and pepper according to your taste. Remember that dilis is naturally salty, so use salt sparingly.
Bring the mixture to a simmer and let it cook for about 10-15 minutes or until the fish is fully cooked and the flavors have melded together.
Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor. Add the tomatoes (if desired).
Serve the paksiw na dilis hot with steamed rice.

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Easy Inun-unan Recipe

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables.

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables. The name “inun-unan” comes from the Cebuano term “un-un,” which means “vinegar.”

Inun-unan is a comforting and flavorful dish that showcases the use of vinegar in Filipino cuisine. The combination of vinegar, ginger, and other aromatics creates a delicious and tangy sauce that complements the fish. Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste.

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To prepare inun-unan, here’s a basic recipe:

Inun-unan

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables.

Ingredients

3/4 kilo of fish (commonly used are small to medium-sized fish like mackerel, catfish, or tilapia)
1 cup vinegar (preferably cane vinegar or coconut vinegar)
1 cup water
1 onion, sliced
2-3 cloves of garlic, minced
1 thumb-sized piece of ginger, sliced
2-3 pieces of chili peppers (optional)
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt and pepper to taste
Cooking oil

Directions

Clean the fish thoroughly, removing scales, guts, and gills. Make a few diagonal cuts on both sides of the fish to allow the flavors to penetrate.
Heat some oil in a pan and fry the fish until lightly browned. Remove the fish from the pan and set aside.
In the same pan, sauté the garlic, onions, and ginger until fragrant.
Add the vinegar, water, soy sauce, and brown sugar (if using) to the pan. Stir and bring the mixture to a simmer.
Add the fried fish back to the pan. Add the chili peppers, if desired. Season with salt and pepper.
Cover the pan and let it simmer for about 10-15 minutes or until the fish is cooked through and the flavors have melded together.
Taste the sauce and adjust the seasoning according to your preference. You can add more vinegar for a tangier taste or more sugar for a sweeter flavor.
Serve the inun-unan hot with steamed rice.

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Easy Sinigang na Bangus Recipe

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. The sourness of the broth comes from tamarind, calamansi, or other souring agents, and is balanced by vegetables such as taro (gabi), string beans (sitaw), water spinach (kangkong), and tomatoes. The dish is usually served hot with steamed rice and is popular throughout the Philippines. It is a comfort food for many Filipinos and is commonly served during rainy days or cold weather.

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Recipe for Sinigang na Bangus:

Easy Sinigang na Bangus Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

Ingredients

2 medium-sized Bangus (milkfish) fillets
1 pack Knorr Sinigang na may Gabi mix
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
1-2 green chili peppers (siling haba)
1 cup string beans (sitaw), cut into 2-inch pieces
1 cup taro (gabi), peeled and sliced
1 cup water spinach (kangkong)
8 cups water
Salt and pepper to taste

Directions

In a large pot, bring the water to a boil.
Add the onion and tomatoes, and let it simmer for 3-5 minutes until the tomatoes are soft.
Add the Knorr Sinigang na may Gabi mix and stir well until it is fully dissolved.
Add the taro and string beans and let it simmer for 5-7 minutes until they are tender.
Add the Bangus fillets and green chili peppers and let it cook for 5-7 minutes until the fish is cooked through.
Add the water spinach and season with salt and pepper to taste. Let it cook for another 1-2 minutes until the water spinach is wilted.
Serve hot with steamed rice.

Notes

You can adjust the amount of water and Knorr Sinigang na may Gabi mix depending on your preferred level of sourness. You can also use other fish or seafood such as shrimp or salmon instead of Bangus.

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Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Shrimp is popular in the Philippines. Shrimp is usually the first choice when eating in a restaurant. Many dishes can be cooked with shrimp as the main ingredient. There is Nilasing na Hipon, Halabos na Hipon, Camaron Rebosado, Sinigang na Hipon and Shrimp Tempura to name a few.

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Recipe for Easy Buttered Garlic Shrimp:

Easy Buttered Garlic Shrimp Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Ingredients

1 Kilo Shrimp
1/4 bar of butter
Garlic, chopped
2 cups of lime soda (7 UP or Sprite)
Parsley
Salt and pepper

Directions

Soak the shrimp in lime soda (7 UP or Sprite) for 10 minutes.
Melt the butter in a frying pan.
Add the chopped garlic and saute until it turns brown.
Add the soaked shrimp and wait until the shrimp is cooked.
Add the parsley, salt, and pepper then stir.
If the sauce is too much, separate the shrimp then wait until the sauce evaporates.
Remove from heat and transfer to a serving plate. Enjoy!

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Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs as street food has always been associated with their crispiness and the sauce buyers call “Manong’s Sauce.” Eating fishballs without the sauce is a mortal sin.

Cooking fishballs is the easy part. Imitating manong’s special fishball sauce is every home cook’s dream. Try this version of manong’s sauce. You can have sauce as much as you want! Try making one at home today!

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Recipe for Fishballs with Manong’s Special Sauce:

Fishballs with Manong’s Special Sauce Recipe

Recipe by Yummy FoodCourse: APPETIZER, MERIENDACuisine: FilipinoDifficulty: Easy

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Ingredients

Fishballs:
Packed fishballs
Oil (for cooking)
Special Manong’s Sauce:
4 cups water
⅓ cup soy sauce
2 tbsp cornstarch
2 tbsp flour
¾ cup brown sugar
1 shallot, finely chopped or minced
3 cloves garlic, minced
salt

Directions

In a saucepan, combine all of the special manong’s sauce ingredients. Mix well until free of lumps.
Place on stove top then cook by gently simmering in medium-low heat until sauce thickens.
Deep fry fishballs according to your preference.
Serve fishballs with the special manong’s sauce.

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Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

This special Pancit Canton recipe is packed with yummy ingredients. You will find that cooking Pancit Canton is not complicated and involves only a few steps.

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Recipe for Special Pancit Canton:

Special Pancit Canton Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ingredients

250 g dry canton noodles
1 cup chicken breast, thinly sliced
1 cup chicken liver
1/2 cup kikiam
1/2 cup fish ball
1 cup snow peas
1 medium carrot, julienned
8 to 10 string beans, chopped
1/2 cup celery, finely chopped
1/2 cup green and red bell pepper
1 head medium cabbage, chopped
4 cloves garlic, minced
1 onion, chopped
2 tbsp soy sauce
1 tsp ground black pepper
1 chicken broth cube
3 cups water
2 tbsp cooking oil

Directions

In a pan, heat the cooking oil then sauté the garlic and onion.
Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer parts turn light brown.
Add the soy sauce, pepper, and chicken broth cube. Stir.
Put in snow peas, carrots, and string beans. Stir.
Add water then bring it to a boil.
Put in the canton noodles, celery, green and red bell pepper, and cabbage.
Cook until the liquid has been absorbed by the noodles.
Serve and enjoy!

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Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices. It is usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is rice wine. Modern versions can use other types of alcohol, like gin, beer, or white wine.

The dish is anglicized as drunken shrimp or crispy fried drunken shrimp. It is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.

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Recipe For Nilasing Na Hipon:

Easy Nilasing Na Hipon Recipe

Recipe by Yummy FoodCourse: Main, AppetizersDifficulty: Easy

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Ingredients

1/2 Kilo hipon (shrimps)
3 cups flour
2 cups white wine
1 tsp salt
1 tsp ground black pepper
3 cups cooking oil

Directions

Put the shrimp in a bowl and marinate them in white wine (or liquor) for 30 to 40 minutes.
Combine the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with the flour mixture.
In a deep pot or pan, pour in the cooking oil and deep fry the shrimp until the shrimp floats.
Remove from the pot and place on a plate with a napkin or paper towel to absorb the excess oil.
Serve with spiced vinegar. Enjoy!

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IMAGE SOURCE: Yvette Tan, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong bangus or rellenong bangus (Stuffed Milkfish) is a very special Filipino dish. It is also considered a party dish because of the amount of work involved in cooking it. The ingredients are not expensive though.

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

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Recipe for Relyenong Bangus (Stuffed Milk Fish):

Relyenong Bangus (Stuffed Milk Fish) Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Difficult

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Ingredients

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion, chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Directions

Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
Slice slightly diagonal (1 1/2 inch thick) and serve.

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Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.

Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.

Halabos (also spelled halbus, hablos, or halbos) is a verb meaning “to scald in saltwater” in the Tagalog language.

Halabos is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added.

Halabos dishes are usually prefixed by “halabos na”. Examples of halabos dishes include halabos na hipon or halabos na sugpo (shrimp or prawns), halabos na alimango (mud crab), halabos na alimasag (blue swimmer crab), and halabos na ulang (lobster or giant river prawns). A specialty in Zamboanga is halabos na curacha which is made from curacha (the spanner crab, Ranina ranina).
From Wikipedia

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Recipe for Halabos Na Hipon:

Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Recipe by Yummy FoodCourse: Main, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 Kilo Shrimps
3 tbsp salt
6 cups water
cooking oil for sauteing
For the Dipping Sauce:
4 tbsp Vinegar
1 tsp Salt
Siling Labuyo / Chili (optional)

Directions

In a wok, bring water to a boil.
Add salt and shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Serve with dipping sauce. Enjoy!

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