Tag: breakfast
Daing na Bangus
Daing na Bangus
Every time I see the word bangus, I giggle and accidentally read Bang Bus.Bangus is also known as milkfish and is eaten for breakfast in the Philippines. You can find bangus deboned at any Asian market for relatively cheap. I payed $3 for mine. They come plain and already marinated. If you buy a plain bangus, marinate it overnight with a 1/4 cup of vinegar and a couple of minced garlic cloves. Then simply fry for 5 minutes each side until crispy. Serve with garlic fried rice and fried eggs.
Ingredients
- 1/4 cup vegetable oil
- 1 marinated baby bangus
- salt and pepper to taste
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add the bangus skin side up in the pan.
- Cook for 5 minutes a side.
- Season with salt and pepper. Serve with garlic fried rice and a couple of fried eggs.
Pork Tocino
Pork Tocino
Tocino is cured pork, chicken, or beef. It is a staple in Filipino cuisine, mostly eaten for breakfast with garlic fried rice and a couple of sunny side up eggs. Tocino is traditionally cured with saltpeter, a preservative, the same ingredient used to cure corned beef. This particular recipe is salt and sugar cured, without any preservatives. The pineapple juice is used as a natural tenderizer. Pork shoulder is the best cut to use for making tocino. Pork loin and tenderloin is too lean; pork belly is too fatty. The pork shoulder should be cut against the grain, somewhere between 1/8”-1/4” thick. The pork only needs a day to marinate. When ready to cook, the pork is braised in water until all of the liquid is absorbed. It is then pan fried in cooking oil, allowing the sugars to caramelize. Any pork that isn’t cooked should be frozen in freezer bags for later use.
Ingredients
- 1 lb pork shoulder sliced 1/8”-1/4” thick
- 1/2 cup sugar
- 1/4 cup pineapple juice
- 1/2 tbsp salt
- 1 tbsp garlic minced
- 1 tsp black pepper
- 1 drop red food coloring
- 1/2 cup water
- 1 tbsp vegetable oil
Instructions
- Mix together the sugar, pineapple juice, salt, garlic, pepper, and red food coloring.
- Add in the pork, making sure that all of the pieces are evenly coated. Marinate overnight.
- In a small pot, add in the pork and water. Simmer on medium heat for 10-15 minutes, until all of the liquid is cooked off.
- Remove the pork from the pot. Add in the vegetable oil. Add the pork to the oil. Cook for 5 minutes, allowing the sugars from the pork to caramelize.
Shakshuka
Shakshuka
Shakshuka is a spicy stewed tomato/pepper sauce containing poached eggs. It is usually garnished with cilantro, cheese, and sometimes sausage. It is always served with some type of toasted bread. Think of this as an African version of huevos rancheros.Shakshuka originated in Northern Africa, specifically Libya and Tunisia. This dish was brought to the Middle East by North African immigrants. It was created out of poverty, being a very inexpensive dish to make. It has become a staple in Israeli cuisine, eaten during breakfast and brunch. There are many different variations of shakshuka all over the Middle East. This particular recipe is how you’d traditionally eat it in Northern Africa and Israel.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 3 tbsp vegetable oil
- 1/2 medium white onion
- 1/2 tsp salt
- 1/2 red or green bell pepper
- 6 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 14 oz canned diced tomatoes
- 1/4 cup water
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- 4 large eggs
- cracked black pepper
Garnish
- crumbled cheese
- chopped cilantro
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add in the onions and salt. Sauté for 4 minutes.
- Add in the bell pepper and garlic. Sauté for 2 minutes.
- Stir in the cumin, coriander, smoked paprika, and cayenne pepper. Sauté for another 2 minutes.
- Add in the canned tomatoes, water, fish sauce, and brown sugar. Bring to a boil, then reduce the heat to medium low. Simmer for 20 minutes.
- Make 4 wells in the sauce with the back of a large spoon. Crack an egg into each well. Turn up the heat to medium high. Cover and let simmer for 5 minutes until the whites of the eggs are cooked.
- Turn off the heat. Garnish with crumbled cheese and chopped cilantro.
