Joy Bringers, Caloocan (2025)

07/02/2025

Adobong Atay at Balunan na may Nilagang Itlog (Chicken Liver and Gizzard Adobo with Boiled Eggs) Recipe

Ingredients:

250g chicken liver (atay), cleaned
250g chicken gizzard (balun-balunan), cleaned and halved
3 hard-boiled eggs, peeled
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons vinegar
1/2 teaspoon ground black pepper
1 teaspoon whole peppercorns
2 pieces bay leaves
1/2 cup water
1 tablespoon fish sauce (patis) (optional)
1 tablespoon cooking oil

Instructions:

1. Boil the Gizzards:
In a pot, boil the gizzards in water with a pinch of salt for 15-20 minutes or until tender. Drain and set aside.

2. Sauté the Aromatics:
Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant and softened.

3. Cook the Gizzards and Liver:
Add the boiled gizzards and sauté for 2-3 minutes.

Add the chicken liver and cook for another 2 minutes, stirring gently.

4. Add Seasonings:
Pour in soy sauce, vinegar, whole peppercorns, bay leaves, and water. Do not stir immediately. Let it simmer for 3 minutes to reduce the vinegar’s strong taste.

5. Simmer and Reduce Sauce:
Stir and let it cook for another 10 minutes until the sauce thickens slightly. Add fish sauce if needed for extra flavor.

6. Add the Boiled Eggs:
Gently add the boiled eggs and simmer for another 2-3 minutes, allowing them to absorb the adobo sauce.

7. Serve:
Transfer to a serving plate and enjoy hot with steamed rice!

This Adobong Atay at Balun-balunan na may Nilagang Itlog is a rich, flavorful, and protein-packed dish that’s perfect for any Filipino meal!

05/02/2025

Ginataang Tulingan Recipe (Skipjack Tuna in Coconut Milk)

Ingredients:

1 kg tulingan (skipjack tuna), cleaned and gutted
2 cups coconut milk (gata)
1 cup coconut cream (kakang gata)
1 thumb-sized ginger, sliced into strips
4 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
2 tablespoons vinegar
2-3 pieces green chili (siling haba)
1 bunch pechay or banana leaves (optional, for wrapping)
2 tablespoons fish sauce (patis) or salt to taste
1/2 teaspoon ground black pepper
1-2 tablespoons cooking oil

Instructions:

1. Prepare the Tulingan:
Wash and clean the tulingan well. Remove the tail’s inner black part (the bloodline) to prevent bitterness.

If desired, wrap each fish in banana leaves to enhance the flavor.

2. Sauté Aromatics:
Heat oil in a large pan or pot over medium heat. Sauté garlic, onion, ginger, and tomatoes until soft and fragrant.

3. Add the Fish:
Arrange the tulingan in the pan. Pour in the vinegar and let it simmer for 3 minutes without stirring to remove the strong vinegar taste.

4. Pour the Coconut Milk:
Add the coconut milk and bring to a gentle boil. Season with fish sauce, black pepper, and add green chilies. Cover and simmer for 20-30 minutes, or until the fish is fully cooked and tender.

5. Add Coconut Cream:
Pour in the coconut cream and simmer for another 5-7 minutes, stirring gently to avoid breaking the fish. Adjust seasoning if needed.

6. Add Greens (Optional):
Stir in pechay and cook for another 2 minutes until wilted.

7. Serve:
Transfer to a serving dish and enjoy hot with steamed rice.

This Ginataang Tulingan is rich, creamy, and flavorful—perfect for a comforting Filipino meal!

03/02/2025

Sarap talaga kahit simpleng ulam, kasama pamilya tapos sabay sabay kayong kakain ng naka-kamay! 😍🤤

02/02/2025

Oily salted egg!! 🤤🤤 sibuyas, kamatis, chicharon nalng kulang 😋

01/02/2025

Sinabawang Tulya (Shellfish Soup) Recipe

Ingredients:

1 kg shellfish (tulya, halaan, or mussels), cleaned and soaked in water to remove sand
4 cups water or rice wash (hugas bigas)
1 medium onion, sliced
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced into strips
2 medium tomatoes, chopped
2 tablespoons fish sauce (patis) or salt to taste
1/2 teaspoon ground black pepper
1 bunch malunggay leaves or dahon ng sili (optional)
2 pieces long green chili (siling haba) (optional)

Instructions:

1. Clean the Shellfish (Tulya):
Soak the shellfish in water for at least 1 hour to remove sand. Rinse thoroughly and drain.

2. Sauté the Aromatics:
Heat a pot over medium heat and add a little oil. Sauté garlic, onion, ginger, and tomatoes until fragrant and soft.

3. Add Water and Seasonings:
Pour in the water or rice wash (hugas bigas) and bring to a boil.

Add fish sauce (patis) or salt, and black pepper.

4. Cook the Shellfish:
Add the cleaned shellfish and cover the pot. Cook for about 5-7 minutes or until the shells open.

5. Add Greens and Chilies:
Stir in malunggay leaves or dahon ng sili, and add green chilies if using. Simmer for another 1-2 minutes.

6. Serve:
Transfer to a serving bowl and serve hot with steamed rice.

Sinabawang Tulya is a light, flavorful, and comforting soup, perfect for a simple yet satisfying meal!

30/01/2025

Simple, madaling i-prepare at masarap! 🤤😍 Breakfast is ready!! Sino kumakain pa ng ganitong ulam? 🤭

30/01/2025

Pancit Canton Recipe

Ingredients:

250g pancit canton (egg noodles)
200g pork or chicken, sliced thinly
150g shrimp, peeled and deveined (optional)
1/2 cup fish ball or kikiam, sliced (optional)
1 medium carrot, julienned
1/2 small cabbage, shredded
1/2 cup snow peas (chicharo)
1 medium onion, chopped
3 cloves garlic, minced
3 cups chicken broth or water
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce (patis)
1/2 teaspoon ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water (optional, for thick sauce)
2 tablespoons cooking oil
Calamansi or lemon wedges for serving

Instructions:

1. Sauté Aromatics:
Heat oil in a large pan or wok over medium heat. Sauté garlic and onion until fragrant.

2. Cook the Meat and Shrimp:
Add the pork or chicken and cook until browned.

Add the shrimp (if using) and fish balls/kikiam, then cook until shrimp turns pink.

3. Add the Seasonings and Broth:
Pour in the chicken broth, soy sauce, oyster sauce, fish sauce, and black pepper. Bring to a simmer.

4. Cook the Vegetables:
Add carrots and snow peas. Let them cook for about 2 minutes.

Add cabbage and stir until slightly wilted.

5. Add Pancit Canton Noodles:
Add the noodles directly to the pan. Toss well to absorb the sauce. Simmer for 3-5 minutes until the noodles are soft and cooked through.

If using cornstarch slurry, add it at this stage to thicken the sauce slightly.

6. Serve:
Transfer to a serving dish and garnish with calamansi or lemon wedges. Serve hot and enjoy!

Pancit Canton is a classic Filipino noodle dish, perfect for celebrations or everyday meals. Enjoy it with a side of crispy lumpia or pandesal!

28/01/2025

Pakbet (Pinakbet) Recipe

Ingredients:

1/2 kg pork belly or pork shoulder, cut into small pieces (optional: use bagnet)
2 tablespoons cooking oil
3 cloves garlic, minced
1 medium onion, sliced
2 medium tomatoes, chopped
1 medium eggplant, sliced
1 medium bitter melon (ampalaya), sliced
1 cup squash (kalabasa), cubed
1 cup string beans (sitaw), cut into 2-inch pieces
1 medium okra, sliced
1/4 cup bagoong alamang (fermented shrimp paste)
1/2 cup water
Salt and pepper to taste

Instructions:

1. Sauté the Pork (if using):
Heat oil in a pan over medium heat. Fry the pork until browned and the fat has rendered. Remove excess oil if necessary.

2. Sauté Aromatics:
Add garlic, onion, and tomatoes to the pan. Sauté until fragrant and the tomatoes are softened.

3. Add the Bagoong and Vegetables:
Stir in the bagoong alamang and mix well.

Add the squash and water, then cover and simmer for 5 minutes.

4. Add Remaining Vegetables:
Add the eggplant, bitter melon, string beans, and okra. Cover and cook for another 5-7 minutes, or until the vegetables are tender but not overcooked.

5. Season and Serve:
Adjust seasoning with salt and pepper, if needed.

Serve hot with steamed rice.

Pakbet is a flavorful and nutritious Filipino vegetable dish, enhanced by the umami flavor of bagoong alamang. Adding bagnet or crispy pork makes it even more indulgent!

27/01/2025

Bagnet Recipe Recipe

Ingredients:

1 kg pork belly (liempo), whole slab
1 tablespoon salt
1 teaspoon ground black pepper
1 head garlic, crushed
2 bay leaves
4 cups water (or enough to cover the pork)
Cooking oil for deep frying

Instructions:

1. Boil the Pork Belly:
In a large pot, combine the pork belly, water, salt, ground black pepper, garlic, and bay leaves. Bring to a boil and simmer for 30-40 minutes, or until the pork is tender but not falling apart.

2. Dry the Pork:
Remove the pork belly from the pot and let it cool. Pat dry with paper towels to remove excess moisture. Pierce the skin with a fork to allow air and oil to pe*****te during frying.

3. Air-Dry or Chill:
Place the pork in the refrigerator, uncovered, for at least 4 hours or overnight. This step ensures a crispy texture when frying.

4. First Fry (Low Heat):
Heat oil in a deep pan or wok over medium heat. Fry the pork belly for about 10 minutes until lightly browned. Remove from oil and let it rest.

5. Second Fry (High Heat):
Increase the oil temperature to high heat. Fry the pork belly again until the skin becomes crispy and golden brown. Be cautious as the oil may splatter.

6. Cool and Chop:
Let the pork belly rest for a few minutes to cool slightly. Chop into serving pieces.

7. Serve:
Serve hot with a dipping sauce of your choice, such as vinegar with garlic and chili, or a bagoong (fermented shrimp paste) sauce.

Bagnet is a beloved crispy pork dish that pairs well with rice and vegetables, such as in Ilocano dishes like Pinakbet. Perfect for special occasions or as a hearty treat!

Joy Bringers

07/02/2025

05/02/2025

03/02/2025

02/02/2025

01/02/2025

30/01/2025

30/01/2025

28/01/2025

27/01/2025

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