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This is the shortcut way to prepare Ginisang Burong Kanin with Hipon (Sauteed Fermented Rice with Shrimps).  For some, this dish sounds disgusting because of the smell; but for most of the Kapampangans (People in Pampanga, Philippines) this is one of the famous dishes to ever served on the table.  It is usually served with steamed vegetables such as eggplant, bitter melon, okra,  string beans and the most famous one is Mustard Greens or Mustasa in Tagalog.  When this dish is served, expect to serve more steamed rice on the table.



So, what prompted me to cook this aside from the fact that I was salivating about it?  I was having a grocery and saw Claude Tayag's very own Burong Hipon in a bottle.  Hmmm, he actually selling his food in a bottle which I find it brilliant since not everyone can afford to eat at his restaurant. I couldn't either.



Anyway, to cut this article short, here's the recipe and how I cooked it. My own way.



- 1 cloves of garlic (I love garlic so I put more)

- 1 onion which I chopped

- 4 pieces of tomatoes, chopped it as well

- cooking oil for the saute'

- 2 tbsps of fish sauce or Patis

- salt and pepper to taste



How I cooked it?

First, I heat the pan, poured the cooking oil and added the garlic first and when almost brown I added the chopped onions.  (for some, they add the onions as soon as they started sauteing the garlic. But I love the taste of garlic so I wanted it almost brown).



After the onions, I added the chopped tomatoes and kept sauteing it until a little bit mushy and then added the fish sauce.



Then, add the bottled fermented Burong Hipon and keep sauteing for about 2 or 3 minutes.



Then finish it off with the salt and pepper.  Some add Vetsin or MSG but I don't usually practice that method of cooking for health reasons.



There you go.  A simple way of cooking Burong Hipon.



If you have questions or comments please do not hesitate to leave a comment at the bottom of this post and if you like this recipe, please share it on Facebook and Like our Facebook Page.



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When I was in Philippines on vacation, as much as possible I
would like to eat Filipino Food that I can’t eat while I’m working
overseas.  And when I’m in the Philippines
I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or
what call Toge in the Philippines.  Oh
boy, what a treat.     





Anyway, here is how my Mom cooked Sautéed Bean Sprouts with
Pork.






Here are the
ingredients my Mom used:


¼ kilo of
pork belly


¼ kilo of
strings beans


2 pieces of
carrots cut in strips


Fish sauce
(measurement according to your taste)


1 whole big
onion


1 small
packet of Ginisa Mix (Optional, replace it with salt and pepper)


½ cloves of
garlic, chopped


½ kilo of
Bean Sprouts


Olive oil
for sautéing





How my Mom cooked it:


1.  On a pan, pour few tablespoons of olive oil
and when it’s hot enough stir fry the garlic then add the onions.  Like me, my Mom prefer not to overcook the
onions because she knew I like it little bit crunchy


2.  The next step is to add the sliced Pork Belly,
sauté it with the garlic and onions then add the ginisa mix.


3.  Before you add the veggies make sure your
pork is cooked by getting one piece and taste it, which is the only way you’ll
know if it’s cooked or not.


4.  When pork is cooked, add the carrots and string
beans.  After few minutes of stir frying
it, add the bean sprouts and cook it for few minutes. I prefer that my bean
sprouts is half cooked.





Voila!  That’s how my Mom cooked it. 





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are couple of ways to connect:


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at http://twitter.com/food_pinoy


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Facebook Page at http://facebook.com/filipinofoodrecipe
 




Until next time, happy cooking. J




Do not store
half-consumed milk in cans in the refrigerator for a long period of time.  Rust and bacterial growth might affect the
quality of the milk.  Instead, remove the
contents of the milk can and place in a sterilized bottle or plastic
container.   






Do the same with other canned
items.










As an OFW, I think of recipes that are easy to cook after a
hard day’s work.  And one of those easy
to cook recipes is Sautéed Corned Beef and this time I thought of garnishing it
with green onion leaves which gives a different flavor to it.  I always like to use onion leaves as an added
veggie when I cook Tinolang Manok, there’s something with the taste that I
really like.





Anyway, here’s how I cooked Sautéed Corned Beef.






Here are the
ingredients I’ve used:


2 Cans of
Purefoods Corned Beef 300 grams per can (or any brand)


1 whole big
onion (the more the better)


Few pieces
of garlic, crushed and chopped


Few
tablespoons of olive oil or any cooking oil


I small
packet of Ginisa Mix powder (optional)


Chopped green
chili (medium spicy and this is optional)


Few stems of
onion leaves


A pinch of
black ground pepper





How I cooked it:


1.  On a pan, pour few tablespoons of olive oil
and when it’s hot enough stir fry the garlic then add the onions.  I prefer not to overcook the onions because I
like it little bit crunchy (if that is the right term to use).


2.  The next step is to add the corned beef,
sauté it with the garlic and onions then add pepper and the ginisa mix.  (Ginisa Mix is a powder that became famous in
the Philippines and now being exported all over the world for the OFW to
use.  It adds taste to a dish because one
of the ingredients is a Mono Sodium Glutamate or known as MSG or Vetsin).


3.  It only takes minutes to cook the corned beef
and it’s already pre-cooked.


4.  Before you turned off the gas or electric
stove, add the onion leaves.





Voila!  Isn’t that so easy? 





If you’d like to receive our recipes there
are couple of ways to connect:


- Follow us
at http://twitter.com/food_pinoy


- Like our
Facebook Page at http://facebook.com/filipinofoodrecipe
 




Until next time, happy cooking. 













I’ve cooked this dish few days ago for my colleagues and
friends after our conversation about missing the taste of Filipino food,
especially Sinigang.  We have a dining
facility here that serves American and different kinds of food but not Filipino
food.  Even though, it is difficult to
get ingredients considering the location where we are (will not be disclosed
here due to security reasons), I found a way to get some ingredients and cook
it. 





Anyway, here is how I cooked Sinigang na Manok.






Here are the
ingredients I’ve used:


1 whole
chicken cut in portion


2 packets of
Knorr Sinigang Mix (since there’s no fresh tamarind to use)


¼ kilo of
strings beans


½ kilo of
eggplant


5 pcs of
green chili (not spicy)


Fish sauce
(measurement according to your taste)


1 ginger
medium size or according to your taste


Sliced 5
tomatoes


1 whole big
onion


5 bottles of
half liter of mineral water





How I cooked
it:


1.  I boiled mineral water and when it was
boiling poured the cut chicken, onions, ginger, tomatoes.


2.  When the chicken was tender, I poured 1
packet of the Sinigang mix and tasted. 
It tasted less sour so I poured another one until I was satisfied with
the sourness of the soup.  The technique
of getting the taste you would like when cooking is don’t put too much of sauces,
salt, etc.  You can adjust the taste
easily if you add bit by bit until you like the taste.


3.  Then after the mix, I added the fish sauce to
balance the taste.


4.  When it was boiling and the chicken was
tender, I added the vegies.  It is up to
the cook if he/she wants the veggies to be half cooked or fully cooked.  I prefer half cooked.





There you
go, simple recipe to cook for your colleagues, friends or love ones.




Until next time, happy cooking. J