Spicy Ginataang Hipon Recipe

I personally think that most ginataan main dishes are delicious. I even like it better when there is at least a bit of heat added into it. This Spicy Ginataang Hipon is a good example. Shrimp cooked in coconut milk is undeniably yummy, but it gets better when chili peppers are added.

Ingredients

• 1 ½ lb. medium shrimp (with head and shells on)
• 1 pack Knorr Ginataang Gulay mix
• 3 pieces long green pepper (siling pansigang), sliced into thin pieces
• 2 to 5 pieces bird’s eye chili (siling labuyo), chopped
• 2 thumbs ginger, minced
• 1 medium onion, sliced
• ½ cup chopped scallions
• 4 cloves garlic, crushed
• ¼ teaspoon ground black pepper
• ¾ cup lukewarm water
• Fish sauce (patis) to taste (optional)
• 3 tablespoons cooking oil

Instructions

1. Prepare the gata by combining lukewarm water and Knorr Ginataang Gulay mix. Stir and set aside.
2. Heat oil in a pot
3. Sauté garlic, onion, and ginger
4. Once the onion starts to get soft, add the green pepper, scallions, and chili. Stir and continue to cook for 1 minute.
5. Pour the gata mixture into the pot. Let boil.
6. Add the shrimp. Continue to cook while stirring once in a while for 5 minutes.
7. Add ground black pepper and fish sauce. Stir and then cook for 1 to 2 minutes.
8. Transfer to a serving bowl. Serve with rice.
9. Share and enjoy!

Nutrition Information

Serving size: 4

Sinigang na Baboy with Gabi

Sinigang na baboy was one of the first few dishes that I tried to make back when I was starting to cook and I realized that this dish, which our whole family just loves, is so easy to make! It’s just a matter of choosing the right protein and vegetables that you want, boiling it together in a sour broth and enjoying it with lots of rice!

Ingredients

• 2 lbs. pork belly, sliced into cubes
• 2 to 3 cups kangkong leaves
• 3 pieces long green chili pepper (siling pansigang)
• 2 ripe tomatoes, quartered
• 1 cup sliced daikon radish (labanos)
• 10 to 12 pieces snake beans, cut in 2 inch length pieces
• 1 large yellow onion, quartered
• 15 pieces okra
• 2 pieces taro, peeled and cut in half (gabi)
• 8 cups water
• 2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
• 3 tablespoons fish sauce (patis)
• ¼ teaspoon ground black pepper

Instructions

1. Pour water into a cooking pot. Let boil
2. Add onion and tomato. Boil for 5 to 8 minutes.
3. Put the pork in the cooking pot. Boil for 25 minutes.
4. Add the taro. Cover and continue to boil for 30 minutes.
5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
6. Put the daikon radish in. Cook for 3 to 5 minutes.
7. Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
8. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
9. Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
10. Share and enjoy!

Pork Chop Sinigang

Pork chop can also be used to make sinigang. I simply call it pork chop sinigang. You can use pork chop with fat on (this is the usual cut in the Philippines), or otherwise. I needed to travel for an hour south of my location to get pork chops with fat, so I decided to use the slices without fat, which I got from my local grocer.

Ingredients

• 3 pieces pork chop
• 10 pieces okra
• 8 pieces snake beans, cut into 2 inch pieces
• 3 medium tomato, wedged
• 1 bunch fresh spinach
• 2 medium Chinese eggplant, sliced
• 3 pieces long green pepper (siling pansigang)
• 1 medium yellow or white onion, wedged
• 6 cups water
• 1 (40g) pack sinigang mix
• 3 tablespoons fish sauce

Instructions

1. Bring water to a boil in a pot.
2. Add tomato and onion. Boil for 3 minutes.
3. Put the pork chops in and then cover the pot. Continue to cook in medium heat for 30 to 40 minutes.
4. Add the sinigang mix. Stir.
5. Put the okra, eggplant, long green peppers, and snake beans into the cooking pot. Cover and continue to cook for 10 to 12 minutes.
6. Pour fish sauce. Stir. Add the spinach and cover the pot. Turn off the heat and let it stay covered for 5 minutes.
7. Transfer to a serving bowl. Serve with white rice.
8. Share and enjoy!

Nutrition Information

Serving size: 3

Deep Fried Breaded Pork Chops

Deep Fried Breaded Pork Chop is a quick dish to prepare for lunch. It works well with mashed potato, steamed veggies, and even rice. I like mine with gravy – either chicken gravy or white gravy will do. Sometimes, I eat it with banana ketchup along with rice.

Ingredients

• 3 pieces pork chops
• 2 eggs
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 to 4 cups cooking

Instructions

1. Rub salt and pepper all over the pork chops. Let it rest for 10 minutes.
2. Pour cooking in a wide cooking pot and then apply heat.
3. Meanwhile combine flour and cornstarch in a wide plate. Mix well.
4. Crack the eggs in a bowl. Beat until the texture becomes smooth.
5. Dredge a piece of pork chop in the flour mixture. Dip it on the bowl with egg making sure that every inch is covered with beaten egg. Dredge it back in the flour mixture. Once the oil is hot, slowly put the piece of pork chop in the cooking pot. Cook in medium heat for 12 to 15 minutes. Remove from the cooking pot. Let the oil drip-off and then arrange in a plate. Perform this step until all the pork chops are consumed.
6. Serve with gravy or ketchup. Share and enjoy!

Nutrition Information

Serving size: 3

Bistek Silog

Bistek Silog as a tasty lunch meal combination that I can eat everyday. The combo meal is composed of Bistek tagalog – which is also known as Filipino Beef Steak, Sinangag na kanin or garlic fried rice, and fried eggs. This is not your usual “Silog” meal, so I am throwing this idea out in the open for you to experience this meal the same way I did.

Ingredients

• 3 servings bistek tagalog
• 6 pieces fried eggs
• 3 cups sinangag na kanin

Instructions

1. Cook bistek tagalog by following the recipe provided on the link above. Set aside.
2. Prepare the garlic fried rice (also known as sinangag na kanin). Use the link in the ingredients section to be directed to the recipe for sinangag.
3. Arrange a cup of sinangag in a plate and add a serving of bistek tagalog. Put 2 fried eggs on the side. Do this step 2 more times until a total of 3 bistek silog plates are prepared.
4. Serve with your favorite condiment (mine is ketchup for the egg). Share and enjoy!

Nutrition Information

Serving size: 3

Sinangag Recipe (Filipino Fried Rice)

Ingredients

• 3 cups cooked white rice (leftover Jasmine rice is preferred)
• 5 cloves crushed garlic
• 2½ tablespoons cooking oil
• ½ teaspoon sea salt

Instructions

1. Heat the cooking oil in a wide pan.
2. While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.
3. Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.
4. Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.
5. Transfer to a serving plate. Serve with your favorite entrée.
6. Share and enjoy!

Nutrition Information

Serving size: 3

Bistek Tagalog (beefsteak) Recipe

Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.

Ingredients

• 1 lb. beef sirloin, thinly sliced
• ¼ cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• ½ tsp ground black pepper
• 3 cloves garlic, crushed
• 1 large onion, sliced into rings
• 3 tbsp cooking oil
• salt to taste

Instructions

1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
4. Put-in the garlic then saute for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!

Nutrition Information

Serving size: 4