Sinigang na Hipon sa Miso Filipino Recipe

Here is a shrimp (hipon) recipe that I am quite sure you are going to fall in love with. This sinigang recipe uses miso paste to enhance the texture and taste. It also added a new look and aroma to our beloved sinigang dish. With this Filipino seafood dish at your dining table, you can surely utter the words "sabaw pa lang, ulam na!",

So if you wanted to try something new in terms of cooking the traditional sinigang na hipon, this Sinigang na Hipon sa Miso Filipino Recipe is just right for you.

Tinolang Halaan - Clams In Ginger Broth Soup

Here is another Filipino seafood recipe for you. This time, we will be having an authentic Filipino soup dish that can surely captivate your taste. What I have for you below is a very simple and basic Tinolang Halaan Filipino recipe (see also Tinolang Manok) that every person who loves and wants to cook can follow easily.

Clam Soup Similar To Clams In Ginger Broth Soup

Some rights reserved by matt.boman

Pinaputok Na Tilapia Filipino Recipe

Pinaputok na Tilapia recipe is a kind of Filipino fish recipe wherein the fish (tilapia) is stuffed with mixture of tomato and onion (some considers adding ginger). The name of this dish came from the way of how the fish is prepared; stuffing with diced onions and tomatoes up to a certain point wherein the fish cavity is close to its bursting (pinaputok) state.

Pinaputok Na Tilapia can be cooked and prepared in many ways. Common ways of making this dish are via grilling, baking and frying. At this recipe of ours, we will do the frying way of cooking.

Pinaputok Na Tilapia Ingredients: 

* 1 large tilapia

* 4 pcs of medium sized tomatoes, diced

* 2 pcs of medium sized onions, chopped

* suitable amount of ground pepper

* small amount of salt

For the dip/sauce:

* 5 Tbsp soy sauce

* 5 Tbsp kalamansi juice

* 2 Tbsp brown sugar

* 2 red chili pepper, sliced

Pinaputok na Tilapia Cooking Instruction:

1). Remove the scale of tilapia. Clean it and pat it dry.

2). Put slits on each side of the fish.

3). Rub and sprinkle both sides of the fish including the stomach with the small amount of salt and pepper. Set aside.

4). Put in the chopped onions and tomatoes in a bowl and mix them up. Season it with salt and pepper to taste.

5). In a sheet of aluminum foil (enough to cover the whole fish), lay down the tilapia and put (stuff it with) tomatoes and onion mixture in the stomach part of it, at both sides of the fish (where the slits are made).

6). Wrap tilapia tightly with the foil.

7). Fry tilapia for 4-5 minutes. Enjoy!

Serve your pinaputok na tilapia along side with your created dip or sauce.

Pinaputok Na Tilapia Filipino dish is best served with steamed rice or even as a pulutan (for beer/alcohol drinkers).

Pinaputok Na Tilapia Image By Ramon FVelasquez [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons. Image may vary from the end result of this recipe.

Tortang Alimasag Crab Omelet Recipe

Tortang alimango or alimasag is the Filipino version of world famous crab omelet. Crab omelet, simply put, is sauteed crab meat with potatoes cooked in crab shell. This kind of dish is usually eaten with steamed hot rice and dipped in ketchup. Crab omelet or tortang alimasag is a bit of time consuming in terms of cooking and preparation, but the taste of it make it worthwhile to prepare and cook.

Rellenong Alimasag (Stuffed Crabs) Image By AngSarap.Net

Crab Omelet Ingredients:

* 12 pcs. cooked crabs
* 2 cups potatoes (cubed)
* 3 cloves minced garlic
* 1 medium chopped onion
* 1 medium chopped tomato
* 2 whole eggs (beaten)
* 1/2 teaspoon of salt
* 1/4 teaspoon of pepper
* cooking oil

Crab Omelet Cooking Procedure:

1.). Carefully pick the meat out of the cooked crabs (make sure to check for shards of shells) then set it aside afterwards.

2). Clean the crab shell with water then set it aside.

3). Fry the potatoes until slightly browned. Remove the potatoes from the pan and remove excess oil until a tablespoon or so of oil remains at the frying pan.

4). Saute the garlic, onion and tomatoes at the frying pan.

5). Cook until tomatoes are thoroughly broken down, or add a couple tablespoon of water and press the tomato pieces to break them down.

6). Add the crab meat, mix lightly so as not to break the meat too much.

7). Season with salt and pepper, take out of the pan and strain any excess liquid.

8). Stuff the crab shell cover with the cooked meat, pack tightly, and dip the whole thing in beaten egg.

9). Using a different pan with 1/2 cup cooking oil over medium heat, set the egg dipped torta, with the shell cover side touching the pan first.

10). Invert slowly to brown the crab meat side, the tortang alimasag should not fall apart if they are packed tightly in the shell.

11). Cook until the crab meat side is golden brown.

Best serve with banana or tomato ketchup as a dip.

Crab Omelet Cooking Tips

* If you find it hard or quite time consuming stuffing the shell,. then forget about the stuffing procedure. You can form the sauteed crab meat into round patties. For you to create this one, just add one egg and about 1/2 cup breadcrumbs as binder to form the patties.

*More carrots and potatoes can be used as extender for the crab omelet or torta.

Note: Image may vary with the end result of this recipe. Also, you can check out the Rellenong Alimasag (Stuffed Crabs) recipe of AngSarap.Net via this webpage.

Camaron Rebosado

Camaron Rebosado (overflowed shrimp in English language) is a type of Philippine dish or Filipino recipe that mainly consists of shrimps. The way this one is served and cooked is quite similar to the Japanese tempura dish, thus, making this seafood dish quite known as the Philippine version of Japanese tempura with a certain twist.

A perfectly cooked Camaron rebosado main distinction or characteristic is the soft shrimp coated with egg and flour breading making it quite a bit crunchy when chewed.

Like calamares, Camaron rebosado is quite known as an appetizer and "pulutan for alcoholic beverage drinkers" as well.

Camaron Rebosado

Camaron Rebosado Recipe - Good For 4 Persons

Shrimp With Ampalaya

Shrimp Cooked With Bitter Gourd

This is a recipe originally posted at MyKitchenCooking.Com by Lanie G. I decided to re-post it here so we can try her own recipe. It looks good and delicious aside from being healthy (because of ampalaya).

According to Lanie G: "I love this recipe and it's my imagination on how to cook shrimp with ampalaya. It's tasty."

Without further ado, here is her very own shrimp with ampalaya recipe.

Shrimp Ampalaya Ingredients:

* 4lbs of head on shrimp
* 5 large Ampalaya
* 1 large tomato
* 1 garlic glove
* 1 small size onion
* oil
* soy sauce
* oyster sauce
* salt
* black pepper

Shrimp Ampalaya Preparation - Cooking Instruction:

1). Wash the shrimp and drain, then put aside.

2). Cut the tomato, onion, garlic then put aside in one plate. Wash and cut the ampalaya and remove the seed, then cut in small pieces just like in the photo. Put aside.

3). Use the big pan and just use the small amount of oil enough to fry the ingredients. Slice the onion, tomato and garlic.

4). Once the oil is warm add garlic, let it brown and add onion and stir until the onion is cook, then add the tomato and stir for a few minutes and add shrimp stir it and wait until about 10 minutes.

5). Add the ampalaya. Mix altogether and cover it for about 5 minutes then add estimate the salt, soy sauce, oyster sauce, pepper. Mixed altogether then cover until the shrimp and ampalaya is cook. Then it will be ready for about 1o minutes.

Serve with white rice.

Again, thanks to Lanie G and her blog, mykitchencooking.com . This recipe belongs to her. You can check out and visit her cooking site for other mouth watering recipes like this one.

Speedy Ginataang Sugpo

A good seafood recipe for you. This is a hot and spicy sugpo or shrimp recipe with coconut milk. Those who loves eating seafood and hot and spicy dishes will surely love this delicious and yummy dish.

Ginataang Hipon (Shrimp in Coconut Milk)

Ginataang Hipon or Shrimp in Coconut Milk is one of Pinoy's favorite dish. This is one of the major specialties of Filipinos. This dish is tasty, yummy and full of flavor. Once you tasted it, you will surely ask for more (extra rice perhaps?)! Watch out the calorie and cholesterol intake though.

Below is an easy to follow recipe of Ginataang Hipon or Shrimp Cooked In Coconut Milk. Enjoy!

Nilasing Na Hipon - Shrimp Recipe

Nilasing na hipon ( in literal translation is, drunken shrimp) is one of authentic Filipino recipe that is truly a Pinoy expertise. Also, this is one of my favorite shrimp dish next to halabos na hipon and sinigang na hipon.

Kinilaw Na Tanigue

Kinilaw is a Filipino way of cooking that is similar to Latin American ceviche . They both relies on the sour agent of vinegar to cook the raw fish.

Kinilaw Na Tanigue consist of raw fish called Tanigue mixed with vinegar and other ingredients. Its like sushi but tastes even better.

The most important thing in this recipe is to make sure that you will use fresh ingredient available because the taste and deliciousness of this dish depends on the freshness of the fish itself.

Kinilaw Na Tanigue Image Credit - samlanuza.com

Check the below recipe of Kinilaw na Tanigue that is good for 8 servings.

Kinilaw Na Tanigue Recipe Ingredients:

* 1 kg skinned fresh sea bass, cubed to bite size pieces
* 2 tablespoons finely minced garlic
* 1 cup white vinegar
* 6 tablespoons lime juice
* 5 diced tomatoes
* 1 cup finely minced onion
* 3 tablespoons finely minced ginger root
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* jalapeno peppers
* 1/4 cup spring onion, minced

Kinilaw Na Tanigue Recipe Cooking Instruction:

1). Marinate fish in vinegar for at least 30 minutes. Keep it in the refrigerator.

2). Drain and mix with lemon juice and all other ingredients.

3). Serve chilled.

Paksiw Na Bangus (Milkfish Stew)

Paksiw na Bangus is one the of the easiest bangus (milkfish) dish to make. Paksiw na Bangus is a native Filipino fish dish wherein, the milkfish (bangus) is cooked with the sour aroma of vinegar and spice of ginger, onion and garlic.

Paksiw Na Bangus

Squid Estofado

As we all know, Estofado is one of the well known Filipino recipe or dish. Estofado dishes are usually seen at most Filipino occasions or gatherings. Estofado is usually cooked with chicken or pork, but in this Estofado recipe, squid is the main thing.

Squid Estofado Recipe Ingredients:

* 1/2 kg medium size squid cleaned ink sac removed
* 1/2 tsp salt
* 1/8 tsp. pepper
* 1/2 cup flour
* 1/4 cup oil for frying
* 1 tbsp minced garlic
* 2 tbsp chopped onion
* 1 cup sliced carrots
* 1/2 cup sliced baguio beans
* 1/4 cup vinegar
* 1 cup tomato sauce
* 1 piece bay leaf
* 1 tsp. sugar
* 1/4 tsp salt

Squid Estofado Cooking Procedure:

1). Season squid with salt and pepper. Dredge with flour and brown in hot oil.

2). Place the squids on one side of the pan, and leave about 2 tablespoons of oil in the pan. Saute garlic and onions until limp.

3). Add the vegetables including carrots, baguio beans and bay leaf, pour in vinegar, tomato sauce, and broth, bring to boil without stirring.

4). Lower heat and simmer for another 5 minutes or until vegetables are crisp tender.

Enjoy your squid estofado dish!

Crispy Squid

Here is a simple and easy to follow crispy squid recipe. I can say that this recipe is perfect for all occasion.

Crispy Deep Fried Squid Image By AngSarap.Net

Crispy Squid Recipe Ingredients:

* 500 gms. squid, cleaned & sliced into tubes
* 2 tbsp. rice vinegar
* 500 ml. water
* 1 tsp. ground white pepper
* 1 tsp. salt
* 2 tbsp. cooking oil, for deep-frying

For the batter:
* 1 egg, well beaten
* 100 gms. plain (all-purpose) flour
* 1 tbsp. cold water
* 1 tbsp. cooking oil
* 1 tsp. salt
* 1 tsp. ground white pepper
* 1 tsp. annatto seed oil

For the garnish (optional):
* 1 sprig lettuce
* 1 cucumber sliced

Crispy Squid Cooking Instructions:

1). Bring vinegar and water to a boil.

2). Blanch the squid, then drain well.

3). Marinate squid with salt and pepper.

4). Combine the batter ingredients.

5). Heat oil for deep-frying.

6). Dip squid in batter, then deep-fry in hot oil until golden brown.

7). Place in serving plate and garnish with lettuce and vegetables.

Enjoy your crispy squid! This is best serve with dipping sauce of choice (e.g. mayonnaise, chili sauce).

Note: Image above may vary from the end result of this recipe.

Ginataang Alimasag (Crabs In Coconut Milk)

Love sea foods and coconut milk? Then, this is the perfect recipe for you! Ginataang Alimasag is one of the most sought after Filipino recipe. The coconut milk over the alimasag is really a good combination for a yummy dish perfect for lunch. Below is a simple and easy to follow ginataang alimasag recipe.

Ginataang Alimasag Image Credits - myamazingearth.com

Note: You can also substitute crabs with either shrimps or mussels.

Ginataang Alimasag Recipe Ingredients:

* 1/2 kilo fresh alimasag (talangka or crablets)
* 1 cup thick coconut milk
* 2 cups thin coconut milk
* 4 pcs jalapeño pepper
* 5 cloves garlic, minced
* 1 onion, sliced
* 2 tbsp ginger, minced
* 6 pako (fern) leaves and stalks
* salt to taste

Ginataang Alimasag Cooking Procedure:

1). Wash crablets thoroughly with tap water. Drain.

2). In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let it boil.

3). When the cream (coconut milk) is boiling, add pako leaves and stalks.

4). Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.

5). Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.

Best served with hot plain rice. Enjoy.

Note: Image above is for presentation purposes only. Image may look different with end result of this recipe.

Halabos Na Hipon (Shrimp Halabos)

Halabos na hipon is a simple way of cooking shrimp or prawns. The hipon (shrimp or prawn) are steamed with their own juices and stir cooked with a little oil.

Halabos na Hipon is simpliest way to cook shrimp. In Philippines traditionally serve with dipping sauce of vinegar, salt, garlic, and hot chilies.

Halabos Na Hipon Image Via AngSarap.Net

Halabos na Hipon Recipe Ingredients:

* 1/2 kilo large shrimps with shells
* 1/3 cup water
* 1 tbsp salt
* oil for sautèing

Halabos na Hipon Dipping Sauce:
* 1/2 cup vinegar
* 1 tsp salt

Halabos na Hipon Cooking Instructions:

1). Combine shrimps, salt and water in a saucepan. Cover and allow to boil. Stir occasionally while cooking for 3-4 minutes. Drain and set aside.

2). Put oil in a skillet over medium heat. Sautè shrimps for 1-2 minutes until coated with oil. Serve with dipping sauce.

3). To make dipping sauce: Dissolve 1 tsp of salt in 1/2 cup of vinegar. Add more salt or vinegar if desired.

Reminder: Image may vary with the actual result of this recipe.

Fish Sarciado Filipino Recipe

Fish Sarciado is a kind of Filipino dish wherein the mixture of garlic, onions and tomatoes enhances the flavor of the sauteed fish. This is one of the most finest recipe of the Filipinos. This recipe is also perfect for this lent season. Check below the very easy to follow fish sarciado recipe.

Totsong Bangus (Milkfish In Fermented Soy Cake)

Totsong Bangus or milkfish cooked in fermented soy cake is one of the most popular fish recipe or dish in the country. Totsong bangus is best partnered with hot rice during lunch and even at dinner time. Check out below the simple and basic Totsong Bangus recipe.

Rellenong Bangus (Stuffed Milkfish)

Rellenong or Relyenong bangus (Stuffed Milkfish) is one of the best and special Filipino seafood or fish recipe. Cooking and preparation can take hours but after the cooking is done, I can assure you, its worth it.

The preparation and cooking process involves removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Check the below Relyenong Bangus recipe and cooking instruction for you to follow.

Rellenong Bangus Image By ubiquitouscravings.wordpress.com

Rellenong Bangus 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

Rellenong Bangus Cooking Procedure:

1). Scale and remove the intestines of the bangus.

2). Slowly remove the meat of the fish from the skin, with a sharp knife, through the opening cavity below the head.

3). 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.

4). Marinate the head and skin in lemon juice, soy sauce and pepper.

5). Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

6). Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

7). 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.

8). Add a beaten egg to the sauté and mix well.

9). Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

10). Fry in oil until golden brown.

11). Slice slightly diagonal (1 1/2 inch thick) and serve.

Enjoy this dish with hot rice. Also, this is a perfect partner for beer (as pulutan).

Calamares Filipino Style

Calamares is considered as one of the best Philippines' authentic food or cuisine.. Nowadays, it is also included as one of the famous street foods of Filipinos. It is either serve with rice or with ice cold beer for pulutan. This squid recipe is pretty easy to prepare and to cook.

Baked Tahong

Tahong (Mussels) is one of the most popular sea food in the Philippines. Filipinos do have many ways and style of cooking tahong. One of those recipes is the Baked Tahong. Baked tahong includes grilling the mussels over live coals. This recipe is popular as a "pulutan" for beer drinkers.

Baked Tahong Baked Mussels Image Credit - VivaFilipinas.Tumblr.Com

Baked Tahong Recipe Ingredients:

* 1 kilo fresh large tahongs (mussels)
* 1/2 cup butter or margarine
* 5 cloves minced garlic
* 1/2 cup grated cheese
* 1/2 cup bread crumbs

Baked Tahong Cooking Instruction - How To Make Baked Tahong:

1). Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.

2). Melt butter, add minced garlic. Stir for 3 minutes.

3). Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.

4). Arrange tahong on a baking sheet.

5). Bake in pre-heated oven with a low heat (250F). Bake for 10 – 15 minutes.

Note: Image may vary with the result of this recipe.