Corned Tuna - Banana Blossom Sisig

Happy Sunday to all! With another carpentry job to supervise at home, I wasn't able to attend the Sunday Service today. :( So, what do you expect? More time in the kitchen, yes, and another experiment!

I bought a piece of white banana heart from the market yesterday, with a grandiose plan of cooking Tuna Sisig for lunch today, but without the fresh tuna, I realized there wasn't much choice for me but to make another stint of trial and error in my culinary arts laboratory.

Here it is--- the recipe for my very own Corned Tuna - Banana Blossom Sisig, one of my husband's likes among my usual menus.

Ingredients:

1 pc (1/2 kg.) banana heart, cut into chunks, hard middle portion removed

3 cloves garlic , minced

1 medium onion, chopped thinly

1 tbsp ginger strips

1 medium tomato, sliced

200 grams Del Monte Tomato Sauce

1 can San Marino corned tuna (substituted to fresh tuna chunks)

1 pc green finger chili pepper (siling haba)

Pinch of salt, ground pepper and sugar to taste

1/2 small red bell pepper

1/2 small green bell pepper

Steps:

Boil banana heart in 2 cups water with 1 tsp salt for 10 minutes or until tender. Drain and squeeze off excess water. Set aside.
Sautee garlic, onion, ginger and tomato.
Add banana heart chunks and tomato sauce. Simmer for two minutes.
Add the corned tuna and green finger chili. Season with salt, ground pepper and sugar to taste. Simmer for another minute.
Add red and green bell pepper. Serve hot with rice.

Sisig is a Filipino 'beer-snack' dish originally cooked using chopped parts of pig's head seasoned with vinegar, calamansi juice, onions, chicken liver and chili pepper, and commonly served during drinking sprees. I made a modification in the usual Del Monte Kitchenomics Tuna Sisig (featured in one of my July blog posts this year. Click here to view post) recipe which I usually cook for my family. Instead of using fresh tuna which, as I mentioned earlier in this post, was not available in the market yesterday, take note that my recipe made use of San Marino Corned Tuna.

I also gave this recipe another twist by adding ginger strips and sugar. It went well as toppings to the 3/4 cup of brown rice and dowry fillet with Thousand Island dressing that I served to my husband for lunch.

Wait, there's more! Please visit Petitchef.com and take a look at this recipe. I would really appreciate that!

Have a great week ahead! :)

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago. Alugbati (Malabar Spinach) Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.

Garden Chef's Needle and Pen

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