Dinengdeng With Fried Bangus


You can’t claim to be an Ilocano (someone from the Ilocos Region in Northern Philippines) if you haven’t had dinengdeng.  It’s basically a vegetable stew akin to pinakbet or the French ratatouille.

But dinengdeng is unique in many ways because the dish can be as simple or as “elaborate” as you want it to be.  But you have to have some basic vegetables which many Ilocanos grow in their backyard.  Of course, it can’t be called dinengdeng without the fermented fish sauce (bagoong) for flavoring.

The dish can totally be cooked with vegetables or mixed with grilled or fried fish, usually, bangus (milk fish).

For this recipe, I used bitter melon, eggplant, long beans, alukon (birch flower), malunggay leaves, moringa fruit, sigarilyas (winged beans) and monamon (salt fermented anchovies). I couldn’t find squash flower at that time so I skipped it.


1 bangus (milkfish), cleaned and sliced into four pieces

1 eggplant, sliced into bite-sized pieces

1 bitter melon, seeded and sliced into rounds or crescents

1/2 cup, cut long beans (2-inches)

1/2 cup, sliced moringa fruit

1/2 cup, malunggay (moringa leaves)

1/2 cup, alukon ( birch flower)

3 pcs, sigarilyas (winged beans), cut into thirds (diagonally)

1 small onion, sliced

1 small tomato, sliced

1 thumb ginger, peeled and cut into ribbons

4 tbsps, monamon or bagoong (fish sauce)

4 cups water

Salt and pepper to taste


Season fish with salt and pepper to taste and either grill or pan-fry them.  Let aside.

Boil water in  a large pan before adding onion, tomatoe and ginger. Add the fish sauce and continue cooking for about 2 minutes. Add the vegetables, starting with the long beans, bitter melon, alukon, moringa fruit and winged beans. Cook for about two minutes before adding the malunggay.  Add salt and pepper as needed. During the last 2 minutes of cooking add the fried or grilled fish to add flavor to the stew.  Remove from heat and serve warm with steamed rice.



Home-made Mini Bibingka (Rice Cake)

IMG_0988.JPGAh, the memories of warm, freshly-made bibingka on chilly Christmas season mornings, sold near church premises during the traditional dawn masses – Simbanggabi. Or dining out with family and friends at Filipino restaurants specializing in popular cuisine and delicacies.

Now, in home kitchens, modern technology has replaced traditional cooking implements like claypots and charcoal-fired grills.

How about an inexpensive pancake maker to enjoy your bibinka anytime at home? Mini bibingkas to be exact.

Mini bibingkas are great for family gatherings.  You can definitely impress your guests with these home-made replicas of that favorite “coconutty” Filipino delicacy!

(Use of banana leaves to hold the mini-cakes optional)


1 cup rice flour (available at most Asian grocery stores)

2 tsps baking powder

4 tbsps butter, melted

A couple pinches of salt

1 cup sugar

1 cup coconut milk

¼ cup fresh milk

3 eggs

1 salted duck egg (itlog na maalat, sliced)

6 slices, cheddar cheese

1/2 cup  grated coconut


In a mixing bowl, combine rice flour, baking powder, salt, eggs, butter, sugar, coconut milk and fresh milk.  Whisk and mix well.

Pour the mixture into the pancake maker. Top each cake with a slice of cheese and salted egg. Cook until mixture is set and lightly browned. Remove from pancake maker.  Transfer to a plate and top with grated coconut and, if desired, some extra butter.


Fish Steak Sarciado

IMG_1071There are several ways to cook fish with sauce.  One way to cook it is the escabeche way, with sweet and sour sauce.  Another is the sarciado way.

‘Sarciado’ is a Tagalog term which means “cooked in thick sauce.”

The sauce for this recipe is a combination of tomatoes, onions and eggs, flavored with some spices. Bell pepper may be added to the mixture.

Tilapia is always a good fish to cook in sarciado, and here we use Tilapia fish steaks instead of whole fish.


2 pcs. Tilapia steaks, cleaned

2 medium tomatoes, diced

2 small onions, diced

1cup water

1/2cup green onions, chopped

2 cloves garlic, peeled and crushed

2 eggs, beaten

1 tbsp fish sauce

1 small green or red bell pepper, sliced (optional)

Salt and pepper to taste

Olive oil for frying


Season fish steaks with salt and pepper. Heat oil in a frying pan then fry the fish steaks.
Remove from heat and place in a plate lined with paper towels to drain excess oil. Set aside. (Option: you can also use breaded fish steaks, dipping the Tilapia in flour, beaten egg and bread crumbs before frying.)

In a clean frying pan,  heat about 2 teaspoons of Olive oil and sauté the garlic, onions, and tomatoes. Add fish sauce, along with green onions and bell pepper.  Add water. Bring to a quick boil.

Reduce heat and add in the fried fish. Let simmer for about 5 minutes.
Pour the beaten eggs over the fish and sauce and stir until the eggs start to set.

Add salt and pepper as needed.

Turn off heat and let stand for a few minutes before serving.

Pork Adobo Sisig

IMG_0811.JPGWe’ve tried various versions of sisig on MyBayKitchen. This popular appetizer/dish in the Philippines is usually grilled but we’ve prepared pan-cooked sisig using boneless bangus, salmon and pork belly, avoiding use of pig’s snout and liver as in the original dish.

This recipe is yet another of my sisig versions, this time using leftover pork adobo which has been cooked with liver sauce (basically adding liver spread to your usual adobo recipe.)


2 cups leftover pork adobo in liver sauce, sliced  into tiny cubes

1 cup chopped carrots (tiny squares)

1/2 cup green onions, chopped

1 cup ground chicharron (pork rinds)

1/2 cup chopped white onions

2 tbsps vinegar

Salt and pepper to taste

1/2 cup mayonnaise

Green or red pepper for garnish


Heat a medium-sized frying pan.  Add pork adobo and stir-fry until it starts to burn.  Add carrots, green onions, white onions and pork rinds.   Mix well. Add vinegar and salt and pepper to taste.  Cook for another three to five minutes. Add mayonnaise and mix well.

Remove from heat and transfer to a serving platter.  Garnish with pepper.





Adobo Pineapple Fried Rice


Here’s a way to enjoy your pork adobo and pineapple fried rice all in one.  Add in some Chinese sausage and season with turmeric powder to give it that awesome flavor and nice yellow color.

You can mostly use leftover rice and pork adobo to create this entire new dish.  And did I already say complete meal?


4 cups, cooked (or leftover) rice

2 cups, cooked pork adobo, chopped

2 pcs Chinese sausage, thinly sliced

1 cup celery, chopped

1/2 cup raisins

1 cup pineapple chunks

1/2 cup green onions, chopped

3 cloves garlic, peeled and crushed

1 small onion, chopped

1 small tomato, chopped

Salt and pepper to taste

1 tsp turmeric powder

2 tbps Olive oil



Heat Olive oil in a large pan.  Add garlic and cook until browned.  Add onions and cook until tender.  Add tomatoes. Add pork adobo, Chinese sausage, celery and raisins.  Cook for about three minutes, stirring constantly.  Add in cooked rice. Add turmeric and salt and pepper to taste. Mix well. Cook until rice begins to turn crisp and yellow. Turn off heat and add pineapple slices.  Transfer to a serving plate and garnish with green onions


Open-Faced Lumpia (Eggroll)

IMG_0274Say what? Open-faced, as opposed to rolled.

This is an unconventional take on the ground beef and bean sprout eggroll (lumpia) posted here previously.  The only difference is that instead of rolling the wrapper, you fry it flat and layer it, adding melted cheese.


Same as in our beef and bean sprout eggroll

Melted cheese


Follow directions in preparing and cooking the filling using ground beef, bean sprouts and shredded carrots.

Heat Olive oil in a large pan. Place two sheets of the eggroll wrapper into the pan and fry until lightl browned and crispy.  Reduce heat and place the filling over the wrappers, spreading it out evenly.  Place desired amount of melted cheese over the filling.  Place two more wrappers over the filling and cheese.  Carefully turn the whole thing over and cook until the bottom wrappers are browned and crispy.  Turn off heat and using a large spatula, transfer the open-faced eggroll into a plate lined with paper tower to drain excess oil.

Serve warm and garnish with extra shredded carrots, bean sprouts and green onions. Use a knife to slice into pieces and eat like a pizza.

Pancit Miki (Egg Noodles)


When preparing Filipino-style pancit, you have a range of choices for noodles to use: rice, egg, vermicelli.  They can come thin, thick or flat. Some noodles even come flavored, like spinach or beet noodles.

Miki  egg noodles are a favorite when making pancit.  They’re more filling that canton, bihon or sotanghon.  Preparation is easy and is quite similar to that of the other pancit recipes.

Yesterday while out in the market for some fresh vegetables, I came upon a vegetable vendor selling fresh Miki, so I grabbed a pack and the opportunity to prepare pancit Miki for the first time ever!


5 -6 cups, fresh egg noodles

2/3 cup pork belly, cut into bite-sized pieces

1/3 cup pork liver, cut into bite-sized pieces

1 Chinese sausage, thinly sliced

1 small bunch, bokchoy, cleaned and separated

1/2 cup carriots, julienned

1 medium onion, sliced

3 cloves garlic, peeled and crushed

5 tbsps soy sauce

2 tsps white vinegar

Salt and pepper to taste

1 cup water

2 tbsps Olive oil

1 tsp sesame oil

1/4 cup green onions, chopped


Heat oil in large pan. Sauté garlic until golden brown.  Add onions and cook till fragrant.  Add pork and cook until nicely browned. Add carrots.  Add water and bring to a quick boil.  Reduce heat.  Add soy sauce and vinegar. Let simmer for a few minutes. Add liver and continue cooking for one minute. Add salt and pepper to taste.  Add noodles and stir fry until cooked and tender (if needed, add more water).  Add bokchoy and cook for one more minute. Remove from heat and transfer to a serving platter. Sprinkle sesame oil, then garnish with green onions and Chinese sausage.