Tinapa is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus.

Cooking and serving  process

Just fry the tinapa (smoked fish) in a frying pan and serve with sliced tomatoes...

If you are a vegetarian, this one is best for you.  Dinengdeng-- an all time  Ilocano favorite ...

Ingredients:

1 bunch of saluyot
1 bunch of calunay or spinach
5 pcs of sigarilyas
Talbos ng sitaw
1 bunch of bulaklak at talbos ng kalabasa
1 bunch of bunga ng singkamas
1 pc medium size tilaptia or bangus
Onion, cut into 4
2 tsp. of bagoong or fish sauce

Cooking procedure:

• Cut tilapia or bangus in 2 and  fry
  
• In a kettle, boil 1 1/2 cup of water.  Add  onion, fish sauce and the fried tilapia or bangus for 5 minutes and let the taste of fried fish mix with the boiling water.
  
• Remove  fish from the kettle and set aside.
  
• Add all the vegetables into the kettle.  Boil until half cook.
  
• Serve hot and put the fish at the top.

Kailangan pa bang i-expalin kung paano lutuin ito? Pero sige na nga rin, (haha!)


Ingredients:

1 bunch of kamote (camote) tops.
Bagoong (fish sauce).  Salt is another option
Calamansi or vinegar (tomato is perfect variation)

Cooking procedure:

Steam the camote tops for about 2 minutes.. Make sure not to over-cook .
Serve with fish sauce with calamansi, or salt and tomatoes.

 

Ingredients:

1 k. of pork belly, diced

1/4 k of pork liver, minced
4 c. of pig’s blood, refrigerated
3 chili peppers (green haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
Salt , Fish sauce (patis)
1 tbsp. of cooking oil

Cooking Procedures:

• Cover pork with water and simmer for 30 minutes. Remove from broth. Let it cool and dice.
  
  
• Save 1-1/2 cups of broth.
  
  
• Heat cooking cooking oil in a casserole.
  
  
• Add the garlic and ginger. Saute until fragrant.
  
  

• Add pork, liver, salt and saute for 5 minutes until the edges of the pork start to brown

  
  
• Add the onions and continue cooking until the onions are transparent.
  
  
• Season with fish sauce (patis) and pepper
  
  
• Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
  
  
• Take the pig’s blood out of the refrigerator. Transfer to a clean bowl. Mash solid masses to a pulp. Pour  into the casserole. 
  
• Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
  
• Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
  
• Bring to a boil.
  
  
• Cook over medium heat, stirring, for about 5 minutes.
  
  
• Add chilli peppers
  
  
• Serve hot with puto or steamed rice