Halo-Halo (mix & mix)

Halo-Halo is a famous Filipino dessert and refreshment as well. Halo halo is quite a best selling Filipino food/dessert/refreshment during the summer season. Halo halo recipe is a mixture of sweetened preserved fruits, evaporated milk and crushed ice top with either ice cream, leche flan or ube.

How To Make Halo-halo:


- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

Laing (Taro Leaves In Coconut Milk)

Taro leaves, One of my favorite dishes.Laing is another authentic recipe originated from Bicol region.The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. 

Laing Recipe Ingredients:

* 30 pieces gabi (taro) leaves, dried and shredded
* 1/4 cup shrimp paste (bagoong)
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (kakang gata)
* 2 cups coconut milk (gata)
* 2 tablespoons of oil
* 1 teaspoon salt


Laing Cooking Instructions:

1). In a casserole, sauté garlic, ginger and onions.

2). Mix in the gabi (taro) leaves.

3). Pour in the coconut milk (kakang gata) and bring to a boil then simmer for 15 minutes.

4). Add jalapeno, bagoong, and salt. Simmer for another 5 minutes.

5). Add the coconut cream and continue to simmer until oil comes out of the cream.

Best serve hot with plain white rice.

Ginataang Tilapia (Tilapia in Coconut Milk)

Ginataang Tilapia Recipe:

* 6 pieces cleaned and scaled Tilapia
* 4 cloves crushed garlic
* 1 medium red onion (cut into eight)
* 1 sliced red bell pepper
* 1 sliced green bell pepper
* 1 sliced small ginger
* 1 big eggplant (cut into eight)
* 1/2 cup sliced squash
* 1 medium ampalaya – bitter gourd – (cut into eight)
* Salt
* 2 cups coconut milk
* 1 cup vinegar

Ginataang Tilapia Cooking Instruction:

1). In a casserole, arrange fish and spices.

2). Pour in vinegar and coconut milk.

3). Boil for five minutes.

4). Add squash and eggplant and cook until almost done.

5). Add onions, red and green peppers and ampalaya (bitter gourd).

6). Season with salt.

7). Cook until vegetables are done.

Best served hot with steamed rice. Enjoy!

Rellenong bangus (Stuffed Milkfish)

Rellenong or Relyenong bangus (Stuffed Milkfish) is one of the best and special Filipino seafood or fish recipe. 

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
* raisins
* cooked peas
* salt and pepper to taste

Method: 

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

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  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.

Fish coconut chilly fry Recipe

 

This Fish coconut chilly fry is a south indian dish. Tastes great. Try and enjoy!!

Ingredients

1. Fish pieces - 6

2. Grated coconut - 1/4 cup

3. Fennel seeds - 1 tsp

4. Pearl onions - 2

5. Turmeric powder - 1 tsp,

6. Red chilly powder - 3 tsp

7. Salt - as per taste

8. Curry leaves - 1 string

9. Oil - for frying

Directions

1. Clean the fish pieces well and keep aside. 

 
2. Crush the 1 tsp fennel seeds and keep aside. 

 
3. Grind the coconut, pearl onions in to a fine paste and keep aside. 

 
4. Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, red chilly powder, salt, curry leaves and mix well. 

 
5. Marinate this for 1/2 an hour in refrigerator. 

 
6. Heat 2 tsp oil in a kadai, put the fish pieces 2 at a time and keep in medium flame. Add oil on sides and Cover cook for 3-5mins. 

 
7. Uncover and turn the fish to the other side, add oil on the sides and cover cook for 3mins. 

 
8. Remove the lid and roast till golden brown and garnish with cilantro.

Curry Snapper

Ingredients:

1 red snapper
1 large potato
Thyme
1/2 onion
Scallion
All spice
Curry powder
Season salt

Method; 

Wash the snapper in vinegar and lemon. 

Pat dry then season your fish with season salt of your choice. 

Let stand for at least one hour. Cut potatoe and prepare curry sauce.

Mix curry powder, potatoe, butter, allspice, thyme, scallion, onions together in a pan and bring to a boil.

Heat frying pan and add oil. Make sure the pan is hot before adding fish. 

Fry the fish on both sides untill brown. 

Add curry sauce and let simmer for 10 minutes

Elegant Caftans

These beautiful caftan are in chifon and batik cotton material . The combination color with floral motif, gives the caftan an elegant and classic look. It is perfect as a lounger all year around. The material is soft and light, comfortable to wear anytime and anywhere.

Summer collections of Between You and me.Perfect for home. easy to move around the house and cool^___^Now dont you dare ask me how much are these? Lollll i just took it from google images as my collections of caftan. Enjoy the show!*-*