Meatballs with Spinach

Delicious meatballs can be prepared as baked or deep fried or can be eaten as appetizers, as spaghetti mix, or meatball stew with tomato sauce, or with some veggies. I like mine as toppings for stir fried spinach. Try this simple recipe

Meatballs on a bed of Spinach

Ingredients:
1 lb minced pork or beef
1 tbsp chopped onions
1 egg
1 tbsp soy sauce
1 tbsp. flour
4 tbsp oil
1 tbsp sesame oil
2 lbs spinach fresh
1 tsp. cornflour and 1 tbsp cold water (blend well)
dash of salt, ground pepper
2 tbsp. oyster sauce

Wash and pick over the spinach. Drain. Set aside.
In a bowl, combine pork or beef and chives, egg and soy sauce. Mix well till mixture binds together. Shape into 8 balls.

In a pan heat1 tbsp oil and stir fry spinach quickly about 2 minutes. Remove from pan and set aside.

In the same pan, heat oil, add meatballs and fry over medium heat turning occasionally till browned. Add water and bring to boil, cover and simmer for 5 minutes Pour blended cornflour to the meatballs mixture, stirring constantly until it thickens. If too dry, add a little water. Season with salt, pepper, sesame oil and oyster sauce.

Arrange the spinach on a serving dish and place the meatballs on top and spoon the sauce over the meatballs.

Sinigang Na Isda (Fish in Sour Soup)

The vegetables and other souring agents for the soup

Fresh Fish (the real Maya-Maya) which cost 200 pesos per kilo in the wet market

Cooked Fish Sinigang

Fish Sinigang is a famous Filipino recipe. The broth is flavored by any souring agents like kamias, tamarind, vinegar, lemon or kalamansi. and lots of ripe tomaties. The ways to cook it varies from the different regions in the country and to the taste of the individual. In Visayas and some places in Mindanao they add tanglad (lemongrass) and lots of ginger for a more flavorful taste. The kind of fish to cook depends on your choice of taste, the quality and freshness of the fish. As for veggies, it varies to what is customary and seasonal veggies available.

Mustasa, okra, stringbeans, pechay (bokchoy), mallunggay leaves, kangkong, eggplant, radish and camote tops are best plus don;t forget to add finger chili. I like the hot flavor.

Ingredients:

3 pcs sliced fish
1 pc. onion, sliced
2 cloves garlic, sliced
calamansi juice (optional)
kangkong, sitaw, okra, radish, etc
2 pcs. tomatoes, sliced
2 pcs. sili pang sinigang (finger chili)
Water about 3-4 cups
salt
oil
ginger,sliced
2 tbsp cooking oil

Procedure:
In hot oil saute garlic,onions, ginger,tomatoes. Add water and let boil. Add the fish and let simmer. When fish is half-cooked add okra, sitaw. Season with salt Lastly add the chili. Remove from fire. Serve hot.
TIPS:
1. Rub fish with some salt.
2. Use rice washing as soup stock or you can use plain water.
3. Souring agents (tamarind, Kamias, vinegar)

Sitting Chicken (Pinaupong Manok)

Pinaupong Manok (Sitting Chicken)

This is a Philippine dish that I haven't cook for many years now. It was simply disregarded and completely forgotten in my recipe box. This morning as I was dusting and sorting my files, I found this recipe tucked in a cookbook.. A Kapangpangan friend of mine handed this recipe to me 10 years ago).There is a traditional way of cooking this chicken (without water, just let the chicken sit on the bed of salt and steam it) but I prefer my recipe with 7-up. Note: You can lay the dressed chicken in a lying position, not literally on a sitting position.

Pinaupong Manok Recipe
Ingredients:
1 whole dressed chicken
1 bottle 7-up or sprite
1 pc. onion, chopped
1 bay leaf
2 cloves garlic, chopped
5 pcs. whole peppercorn
3 pcs. calamansi or 1pc. lemon juice
1 pc. chicken bouillon cube
1/4 cup margarine or butter
achute for coloring or 3 tbsp soy sauce
1 tsp. salt.
Procedure:
In a deep pan, boil chicken with 7-up, onions, calamansi or lemon juice, chicken cube, margarine and salt, enough water to cover the chicken. Cook in medium fire until chicken is tender. Cook for about 1 hour for a kilo of chicken. Let chicken sit in the pan for 30 minutes. Remove from pan  Make sure to lift the chicken carefully to avoid breaking the body of the chicken. Reserve soup for sauce,  You can actually thicken the sauce bymixing 2 tbsp cornstarch dispersed in 3 tbsp cold water and heat the sauce in low fire until it thickens. Remove from heat to avoid burning the sauce.