Category: Alma’s Kitchen

Biko From Alma’s Kitchen

Biko, photo by PH Morton

Biko From Alma’s Kitchen

My sister-in-law, Alma is a very capable woman.  A good example of a decent human being.  She is friendly, she is caring, she can’t do enough to be helpful to anyone.

She is well like by everyone.

Her abilities go on and on.  What I like most about her is her cooking.  She can really cook up a storm.

Her biko is to die for.  Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.

The above photo was from Alma’s kitchen.  Doesn’t it look so delicious?  And it was so yummy.

Click here for the recipe!

Biko a a favourite of mine.  It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.

I remember my mother going to market and coming home with biko, which we would share and enjoy.

I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.

Biko is a symbol of halcyon days for me!

Fried Galunggong

Fried Galunggong, photo by JMorton

Fried Galunggong

It was such a treat to eat these crispily fried galunggong once again.  Alma, my sister-in-law did such a good job cooking them.  But then again she is a very good cook.

These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂

Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish.  It can be cooked as paksiw as well.

The Recipe:

  • Galunggong
  • vegetable cooking oil for frying
  • salt

Cooking Directions

  1. Clean and gut the Galungoong
  2. Rub salt to the fish.
  3. Heat the oil using a wok or a large frying pan.
  4. Fry the galunggong until crispy and golden all over.

Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice.  Somehow this combination really works.

I am feeling hungry just thinking about this. 🙂

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

Pansit pansit herb, photo by JMorton

Pancit pancit, photo by JMorton

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

This was the herb given to us by the Lady of Necodemos, the manghihilot (healing massager) when we consulted her for stomach aches which seems to have afflicted our whole family in the Philippines after going for an overnight swim at Club Manila East.

She said to make a drink of tea from this herb.

She gave the following instruction:

Chop the herb and then boil in plenty of water.  Leave to simmer for at least 10 to 15 minutes with the pan uncovered.

Turn off the stove and leave this herbal tea to steep for at least 10-15 minutes.

Strain and drink half a cup every four hours.

This herb will settle your stomach and digestive system.

Remaining tea can be stored for over a couple of days in a clean jar in the fridge.

Halabos Na Alimasag (Steamed Blue Crabs)

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Halabos Na Alimasag (Steamed Blue Crabs), photo by PH Morton

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Halabos Na Alimasag (Steamed Blue Crabs), photo by PH Morton

Halabos Na Alimasag (Steamed Blue Crabs)

You do not need a fancy way to cook crabs if they are really fresh.  The simpler they are cooked,  the more the natural sweetness of the crab meat would come out.

We are lucky that we had the most most delicious crabs for lunch cooked by sister-in-law.  Peter can’t enough of these crabs.

Ingredients

3-4 lbs fresh blue crabs, cleaned thoroughly
½ cup water
2 teaspoons salt

Instructions

Pour water in a large cooking pot or a wok (some sort of a lid or cover will be required). Add the salt. Bring it to a boil.

Now drop all the crabs. Cook by covering the pan or wok with a lid.  This will ensure that the crabs are steamed by their own oozing juices :).

Stir occasionally.  Cook for 5 to 8 minutes on until the crabs have changed colours to red or orange.

Serve. share and enjoy!

Charcoal Grilled Tilapia

Tilapia, photo by PH Morton

Tilapia, photo by PH Morton

Charcoal Grilled Tilapia

I really find it very sad that tilapias have been having a bad press lately when in natural fact, they are one of the best tasting fish there is.

They are also very versatile, they can be cooked with just a bit of ginger and a few tablespoons of vinegar or can be fried, and be made into fish balls, etc.

Whilst growing up in Marag, where we had a farm,  tilapias used to grow naturally along the dykes that run in between our rice-field.

At lunch time we would go and catch them by hand or with the help of a rattan woven like a net.  After cleanign and de-scaling the fish, the would then be pushed into a bamboo skewer and set over an open fire to grill.

We then have a delicious lunch with boiled rice.  We also have a home-made sauce made from small amount of water, a dash of salt and a few siling labuyo (bird’s eye chili).