Ginisang Petchay

A simple yet very tasty recipe. Give it a try.

 

Ingredients:
1/2 lean beef, slice thin
3 garlic cloves, minced
1 small onion, slice thin
1 lb petchay (bochoy) slice 1 inch
salt and ground pepper to taste
1 tablespoon cooking oil

1 cup water

Cooking Direction:

Saute garlic and onions in cooking oil. Add slices of beef, saute till beef turns golden brown. Add water and simmer till beef is soft enough. Season with salt and ground pepper to taste. Simmer for few minutes.
Add the sliced petchay, simmer for a minute. Remove from heat and serve. Enjoy!


Sweet and Sour Fish in Ginger

also known as Fish Escabeche

 Ingredients:

2 to 3 lbs white fish
1 small red bell pepper, julienne
1 small red bell pepper, julienne
1 small carrots, julienne
4 pieces garlic cloves, sliced thin
1 medium onion, cubed
2 pieces thumb size ginger, sliced thin
1 piece green onion, cut into 3 pieces
1 cup pineapple juice
2 tablespoon banana or tomato ketchup
1/2 cup datu puti vinegar
1/2 cup water
1/2 teaspoon corn starch, dissolved in a tablespoon of water
cooking oil
sugar, salt and ground pepper to taste
pineapple slice for garnish

Cooking Direction:

Fry fish on both side till golden brown. Once fried remove from the pan and drain excess oil using a paper towel. Set aside.

Using a wok or a deep frying pan brown ginger and garlic in cooking oil. Add water and simmer for a minute. Add pineapple juice and vinegar. Simmer for few minutes. Now add the ketchup, sugar, salt and ground pepper to taste. Simmer in low heat for 2 minutes. Start adding the carrots, bell pepper and onion. Add cornstarch, simmer for a minute, add fried fish, simmer for few minutes. Remove from heat.

 

Arrange fish in the platter first then the veggies and the sauce. Garnish with pineapple slices and green onions. Serve and Enjoy!

 



Steps of Rome

My new favorite Pasta/Hamburger/Ribs Restaurant in town. Below pictures are one of the special supposed to be good for 6 people. Everything was delish!
Conveniently located at Plazuela, Iloilo City.


 

 toasted bread for appetizer

 cheese pizza

 hamburger

 alfredo pasta

 pork ribs over mash potatoes

carbonara pasta

Ponsyon by Breakthrough

Food shots taken June 2012. The best seafood restaurant in Iloilo City. Not only for the food but the ambiance and service, the best.

 

 kinilaw na tanigue

 pancit molo

 native lechon manok

 dinuguan

 puso nang saging salad

 calamari

 grilled stuffed squid

 grilled managat

 buko juice

and lastly, grilled scallops

Pork Ribs in Black Beans Sauce

A must try...

Ingredients:
3 lbs. pork ribs (bite size cut)
3 tblsp black beans sauce
1 med. onion (sliced thin)
8 to 10 cloves of garlic (minced)
sugar and pepper to taste

Cooking Direction:
Boil meat in 5 cups of water in a pot till the juice is almost gone or meat is well done.
On a separate wok brown garlic, onion and the black bean sauce till it starts to sizzle. Add the cooked ribs and stir. Season with a spoon of white sugar and a dash of pepper. Add half a cup of water to the mixture, cover and simmer for another 10 minutes or longer if you want the meat more softer.
Garnish with green onions.

Serve over steam rice, lots of it and enjoy!