Friday, November 9, 2007

Ginisang Chayote with Sotanghon

Today's Menu for

Magka-ulam or Paired Filipino Dish/Dishes...

Ginisang gulay at Pritong Isda!
( Sauted Chayote and Crunchy Fish)

Magka - ulam...Ginisang Chayote with Sotanghon or Ginisang Sayote was prepared on "ourmeza" for dinner together with some fried crunchy fish and steamed rice.

Once again got the idea in cooking this dish from my mom. We were talking and I asked what they were having for dinner she said "ginisang chayote" and some fried fish. So I was like hmmm that sounds so good and it actually made me crave for it. I havent tried cooking this dish so I asked my mom for the recipe of ginisang chayote. I know that it is a given that you will saute garlic, onion and tomatoes butI wanted to know what else to put or is there anything else to make it really tasty. I know that I've had it before but never really got the chance of cooking it. And its been so long that I dont remember how it taste anymore. I think if I am not right "ginisang chayote" is one of the authentic filipino dish, dont you think or maybe not?
Well, anyway been trying and preparing authentic filipino cuisine lately, so thats what I have been cooking or preparing for my family. Dont get me wrong not everyday but most days of the week. So when my mom mention it, I know right then that I am going to make it.

So the very next day, after working, I went ahead and went to the asian store so I could buy all the ingredients and so that we could have ginisang chayote for our dinner.

Ingredients are the following:

Chayote about 4 pieces ( peeled,cored or white big seed in the middle taken out). Then slice the chayote diagonally.
Shrimp 1/2 to 1 lb. (shell taken out and deveined)

ground pork 1/4 pound.

garlic 4 minced

onion 1

tomatoes 2

sotanghon ( 1-2 small bundle) soaked

patis to taste or salt.


Boil ground pork till cooked. Then set aside. In same pan saute garlic,onion and tomatoes. Put back the cooked ground pork and brown it. Then add ur shrimp till it is half cooked then add ur Chayote. Add water enough to cover the chayote and add 1 ladle of patis. Let it simmer when almost done add the sotanghon. Simmer for a few minutes till the sotanghon is done. You could tell that the sotanghon noodles are done when they are shiny. Serve hot with some steamed rice and some crunchy fish.

Verdict for this dish? Just perfect...the sauted vegetables and crunchy fish are just perfect or the perfect combination. And the taste? Hmmm sarap talaga....try this recipe and you'll want to have it again sometime soon.

Sunday, November 4, 2007

Adobong Pusit or Adobong Squid

Adobong Pusit was prepared on "ourmeza" or table for dinner together with some fried lemon and pepper stripebass, some steamed rice and for drinks we had some icecold lemonade.

I was talking to my cousin just the other day and when I asked her what they're having for lunch she said "adobong pusit". We havent had it for quite sometime now, so right away I knew I've got to cook it for dinner. So told her hmm " I think I'll make that for dinner too." Most of the time if not all the time if we were/are talking to each other (my cousin and I) we'll end up talking about what to cook vice versa she'll get an idea from me of what to cook and there were/are times I'll get some idea from her of what to cook too.

Anyway.. it is that time for me to go to the asian grocery store to buy some of our food supplies so the timing is just perfect because I really want to cook the "adobong pusit". In the store, luckily found some goodlooking medium size squid or "pusit".

To cook, ingredients are:

1 pound of squid or pusit

1/2 head of garlic

1 onion

ginger (optional)

2 Serano Chili

suka or vinegar ( 1 1/2 ladle)

Green Onions or scallions

Pepper,patis ( a ladle) or salt to taste


Clean your squid in the running water. Take out the innards. It is up to you if you want to save the head. But make sure you take out the teeth or the plastic like from the inside. Take out most of the skin ( taking out the skin is optional but I normally take it out)

If using large size squid. need to cut it in half at least. If using medium size or smal size squid leave it be.

Saute garlic and onion followed by the squid and patis. Let it simmer...add your vinegar and let it simmer and dont stir it until it boiled. When almost done add pepper and salt if needed ( you've added the patis already so salt is really not needed) and green onion for garnish.

Serve it hot with steamed rice...side salad or any steamed vegetables...together with some fried lemon and pepper my case I've fried some stripebass with lemon and pepper. And the icecold lemonade is just perfect for this dish.

Another easy, tasty meal prepared on "ourmeza" enjoyed by my family and I.