“ALUPIHANG DAGAT” or literally translated as “sea centipedes,” have a similar taste and texture to prawns or other similar shellfish. I got these at Naschmarkt, where the fish vendor is from Turkey, fresh and it cost not much a kilo. Sometimes I missed this food stuff which my late mom’s one of her fave before.

Sa Pilipinas mabibili mong sariwa sa wet market at kung napapanahon ay mababa ang presyo. Kamag-anak ng hipon at sugpo.Masarap ihilabos na parang pagluto sa hipon. Sabi nila dito sa Europa ay nangagaling ito sa france at Italy. Hindi mo mabibili sa lahat na lugar kundi sasadyain lamang.


* some Salt
* some Ketchup
* Garlic Powder
* some Vegetable oil


* wash the alupihan and put in a casserole cover and cook until pink or rosa. But cook over medium heat or fire.

* then season with garlic powder and salt. Add vegetable oil and ketchup when dried already. That’s it. ENJOY!

SALMON IN COCONUT CREAM (paksiw sa gata)

One of my favorite something “pinaksiw sa gata”.
Another way of cooking salmon aside from sour soup. I remember my mom, she used Tulingan or mackerel tuna for this kind of cooking, during that time I was a little girl.


* about 500 g salmon head
* white vinegar
* 1 onion
* 2 chili
* a thumb-sized ginger
* ground pepper
* salt
* 1 spring onion for garnishing


1.) In a casserole let the coconut cream boil for about 10 to 15 minutes.

2.) Then add ginger, onion, chili, salmon, some salt to taste, white vinegar and some ground pepper. Cover and let it cook until fish is done. Garnish with spring onion rings and serve with rice.

HORSE MACKEREL (pinangat art)

I was craving for “pinangat” since last week. Since I have only Horse mackerel at home, why not with dried “KAMYAS”
Again with this recipe, remembering my late parents. Tatay and nanay love this very much. We used to have it almost 3 times a week, na hindi kami nagsasawa mapahapunan o tanghalian man. My nanay cooked this everytime na may tindang sariwang galungong (GG) ang mga tindera sa Pantaleon street from Navotas.
Noon kasi halos lahat ng nagtitinda ng isda sa Pantaleon street sa Mandaluyong noong mga panahon na iyo ay umaangkat ng sariwang isda na mabebenta nila from Navotas. Which is not far from Mandaluyong.


* 6 to 8 pieces. Horse mackerel
* 1 bunch spring onion
* a thumb-sized ginger sliced
* 4 pieces. chilis, I used finger chili (siling haba)
* 2 tbsps. sesame oil
* salt and pepper
* a handful dried “kamyas”
* some water


Please watch the Video!

STEAMED SEA BREAM (meerbrasse)

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leeched away into the water, which is usually discarded.


* 1 large sized Sea bream
* 2 cloves garlic
* a thumb-sized ginger, cut into sticks
* 2 pcs. spring onion
* half of small onion, chopped
* 2 tbsps. oyster sauce
* 1 tbsp. sesame seed oil
* salt and pepper
* aluminum foil for wrapping or banana leaves


Please watch the Video!

***Oven 180°C for 25 minutes cooking time


Cod is the common name for the genus of fish Gadus, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. It is also well known for being largely consumed in Portugal and the Basque Country, where it is considered a treasure of the nation’s cuisine.


* 3 pieces. Cod fish fillet
* 2 to 4 red onions
* 1/3 cup olive oil
* 2 tablespoons tomato paste
* 1 cup raisins
* some water



Escabeche, or pickled, is the Filipino counterpart for Chinese sweet and sour dishes. Traditionally, Chinese style sweet and sour sauce is red. Escabeche, of Spanish origin or from Persian sikbag; “acid food”, refers to both a dish of poached or fried fish, and not only fish escabeche of chicken, rabbit or pork is common in Spain, that is marinated in an acidic mixture before serving, and to the marinade itself.

The dish is common in Portuguese cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in both Spanish cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice.

Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. The dish is also known as “escovitch” in Jamaica, “escabecio”, “scapece” or “savoro” in Italy, “savoro” in Greece and “scabetche” in North Africa. The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche.

Bonito may refer to:

Bonito, the name given to various species of fish of the genus sarda
Bonito flakes, flakes of the fish used in Japanese cuisine.

Bonito steht für:

Echter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)
Unechter Bonito, eine Art aus der Familie Makrelen und Thunfische (Scombridae)


* 1 big Bonito (Tuna) fried
* 1 onion, cut lengthwise
* half a head garlic, cut lengthwise
* a tumb-sized ginger cut into sticks
* 1 carrot, cut into sticks
* 2 stalks celery, cut diagonally

* 3/4 cup Lemon juice
* 3/4 cup brown sugar
* 1 cup water
* 1 tsp. salt
* 1 tbsp. cornstarch or tapioca powder


1.) Fry the Bonito until a little bit crispy and golden brown.

2.) In a small saucepan, make the sauce. Mix together the kalamansi or lemon juice, sugar, salt and starch. Cook and stirring, until thick and clear.

3.) Heat a casserole or pan, pour in the olive oil and sautee onion, garlic, ginger, carrot and celery. Continue cooking by adding the sauce, stirring for about 45 seconds or until vegetables is done. Ladle the sauce and vegetables over the fried fish and serve at once.


👩‍🍳What I know clams has a different art. I don’t know exactly how many of them but I know only some of them. Like for example our very own MANILA CLAM- Also known as the “Japanese Littleneck.” The shells are more oblong than that of the Native Littleneck. The BUTTER CLAM- A large thick shelled clam. Shells can be stained dark by iron sulfate. SAND CLAM- A thin shelled white clam found buried 8 to 16 inches in the sands of sheltered bays and tidal flats. The health benefits of clams fish and seafood, although generally healthy to eat, are also potentially high in toxic contaminants. Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don’t compare. Clams contain about 140 milligrams of omega-3 fatty acids per 100 grams about 3 1/2 ounces. Clams have more protein than oysters and scallops, but roughly the same protein and fat content as chicken.


* a bunch of Moringa or Malunggay leaves, can be dried Malunggay leaves
* a thumb-sized Ginger, peeled and sliced
* 1pc. Onion, peeled and sliced
* 1pc. Tomato, sliced
* some vegetable Oil
* Salt to taste
* some Water



👩‍🍳This is just a very easy shrimp recipe with parsley and butter which I always cooked for my son whenever I’m running out of time. My son loves shrimps not only if it is cook with soup. Preferably sautéed or cooked dry. And most of all the so called “HALABOS or HILABOS NA HIPON”, cooked with 7Up or Sprite with a little bit of ketchup. And believe me or not my son can finish 1kg only for himself! 😛


* 4 tablespoons butter
* 800 g shrimp, deveined
* 2 tablespoons lemon juice
* 2 tablespoons chopped parsley
* salt and pepper to taste


—Melt butter in a casserole or pan; add shrimp.

—Simmer slowly until shrimp is tender and pink.

—Sprinkle lemon juice and parsley over shrimp and season with salt and pepper; toss lightly. And that’s it!

BANGUS TINOLA (Milkfish Stew)

TINOLA could not only for chicken or pork meat but also fish. I tried this for so many times. But it’s only for the two of us (my hubby and I). The two kids are not fun of eating BANGUS or Milk fish. They don’t like it. Anyway, I cooked this viand, and we ate it for 2 times. Meaning lunch and dinner.
I can’t complain with my dried malunggay leaves, I LOVE IT!

Tinola in Tagalog or la uya in Ilocano is a soup-based dish served as a main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. It is best served with fresh chicken


* 1 whole Bangus or Milk fish, cleaned
* 2 pcs. Sayote or Chayote
* 1 1/2 thumb-sized Ginger, peeled and sliced
* 1 Onion
* 2 pcs. tomatoes
* some Malunggay leaves or Sili leaves
* some vegetable oil
* Patis or Fish sauce
* some Pepper corns, about 10 pcs.
* 2 cups of water


—Heat some vegetable oil in a casserole, saute onion, garlic, tomatoes and sayote. Season with pepper corns and patis (fish sauce) and pour some water for soup, cover and let it boil.

—Add bangus (milkfish) and malunggay leaves. Continue cooking until done over medium heat. serve while hot with rice. ENJOY! 😛


I bought Tilapia fillet last Saturday, about 5 kg. Same as usual I have to divide it in cooking portion and freeze it. That day my hubby cooked some breaded tilapia with potatoe salad. Today I decided to cook again, with hoisen sauce and sesame seeds and oil. According to chinese classic an old recipe. I toasted some sesame seeds without oil in a pan, and added towards at the end of cooking time and also drizzle alittle sesame seed oil over the fish just before serving. Here is my recipe for it you can try it.


* 4 pcs. Tilapia fillet cut each into four parts
* 1 cup flour
* 2 to 3 tbsps. Hoisen sauce
* salt and pepper to taste
* 1 1/2 cp vegetable oil for frying
* 1 tbsp. toasted sesame seeds and drizzle of sesame seed oil


—Dredge each piece of fish fillet in flour, shaking off the excess. While heating an oil in a frying pan.

—Deep fry in batches until a crisp crust forms. Drain on absorbent paper towels and set aside.

—In a pan add the hoisin sauce and stir to cover the entire bottom of the pan. Return the fish fillets to the pan and toss to coat each piece with the hoisin sauce.

—As soon as the fish fillets are evenly coated with the hoisin sauce, turn off the heat. Before serving add toasted sesame seeds and drizzle of sesame seed oil.



* 1 smoke mackerel fillet
* 4 eggs
* salt and pepper
* 2 pcs. tomatoes
* 1 onion
* 3 tbsps. vegetable oil



DUGLERE = With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it.
It is the classic French dish created by Chef Adolfe Duglere (1805-1884), chef of the fashionable Café Anglais restaurant in Paris.
This is how the sauce got its name, his family name Duglere.


* 2 pieces sea bream or any fish fillet will also go
* 1 onion, finely chopped
* 3 tbsps. heavy cream
* salt and fresh ground pepper
* 185ml white wine
* 250 g tomatoes, finely chopped and without seed
* 60 g butter
* some chopped cilantro or parsley



Home-grown tomatoes are usually the best, but if you have to buy them, look for firm ones and pay attention to the fragrance. White specks mean they have been forced to ripen with gas. If you have an abundance of good fresh tomatoes, freeze them whole. Just wash, dry, and put them in freezer bags.

They’ll retain their flavor, and once thawed the peel will slip off easily. Use them in any recipes calling for fresh tomatoes except salads.
Here I used the green tomatoes for the soup.


* 1 fleshy fish (I used sea bream)
* 4 pcs. green tomatoes
* 4 stalks scallions
* 1 tbsp. honey
* about 3-4 cups water
* 1 tbsp. vegetable broth powder
* 1 onion
* a thumb-sized ginger, sliced
* 1 pc “siling haba”, I used the red one
* some pepper corns, I used cored ones
* some vegetable oil



I did this once before…….it’s been a long time…yesterday my daughter Didi asked me if I could do it again for the lunch. I said yes! So she had it for lunch with rice.

Where did the idea come from? A moment of boredom followed by inspiration that hit like lightning. I’m trying to introduce less meat and more vegetables into our diet and I figured that since smoked fish is already flavorful then, perhaps, I could use only half the amount than usual and substitute other protein-rich ingredients like tofu and mushrooms. So, there. That was the starting point and yesterday’s fried spring rolls were the result.
The trick with these spring rolls is to use ingredients that will not overwhelm the smoked fish whose flavors should stand out. Since mushrooms and tofu are famous for their ability to absorb the flavors of whatever food they are mixed with, they were the perfect additions. I should mention though that for the discerning palate, the texture and subtle flavor of the mushrooms was still evident. Very nice.


* flaked meat from smoked mackerel (tinapang mackerel)
* 1 white onion, finely chopped
* 4 cloves of garlic, grated
* 6 to 8 button mushrooms, finely chopped
* 2 cubes firm tofu, finely chopped
* 1 egg, beaten
* salt and pepper
* spring roll wrappers
* about 2 c. of vegetable oil for frying


—In a bowl, mix together all the ingredients except the cooking oil and spring rolls. Use the mixture as filling for the spring rolls. Fry the spring rolls in hot oil until golden. Serve the spring rolls with sweet chili sauce and have a great meal.
I serve it with Mayonnaise with ketchup.

DILIS, SINANGAG! (fried dried anchovies)

Here it is Kabayan, your favorite fried dried dilis! We call it lansang/nails in Philippines. This is great for snacks, appetizer, sumsuman (eat it with alcohol) or with rice. Dip it in vinegar or eat it right away, you will like it. Once you tasted it, you can’ t stop eating more. It looks gross for those who haven’t tried dried fish but for most of us Filipinos, especially the bisayan, we love it! I like frying it with a bit of cooking oil and sugar. Fry it for only a few minutes, just enough to make it golden brown.
When was the last time you eat “sinangag na dilis”?
This is our lunch today with “nilagang baka”.


* 1 pack dried dilis
* some oil




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