Ulam Corner

05/09/2025

Here's a step-by-step guide to cooking Spanish-style sardines at home:

Instructions

1. Prepare the Fish: Gut and clean the sardines, removing the scales and heads. Drain or dry them using paper towels.

2. Layer Ingredients: Arrange the fish in a single layer in a pressure cooker or slow cooker. Cover the fish with the rest of the ingredients, pouring water, olive oil, and lemon juice last. If you have more than one layer, alternate the fish and the aromatics, followed by the oil and lemon juice.

3. Cook: Cover the pot (cooker) and bring to a boil over medium heat. Then, lower to medium-low heat and leave for 45 minutes to an hour. If using a regular cooking pot, do not open the lid until after an hour to ensure even cooking.

4. Check for Doneness: The dish is ready when most of the excess water has evaporated, and the cooking oil dominates as the sauce. Extending the cooking time will make the fish bones soft enough to be eaten.

5. Serve: Serve hot or cold.

Tips

• For additional olive oil, add it during the layering process rather than after the sardines are cooked.

• Spanish sardines can be stored in airtight containers in the freezer for up to six months.

• Serve with hot steamed rice, bread, or fried rice.

• For a spicy kick, add your favorite chili or peppers to the layer of ingredients.

• Garnish with minced fresh parsley and lemon zest.

05/09/2025

Tea Herbal Cina Brown Sugar Ginger Rose Date Wolf Berry Goji Berry Longan Jujube Health Tea… Try now.

03/09/2025

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22/08/2025

SINIGANG SA KAMIAS is a variation of the classic Filipino sour soup, where kamias (also known as bilimbi) is used as the souring agent. Kamias is a small, tart fruit that gives the broth a distinct sour flavor. Here’s the step-by-Step Cooking Process.
Happy cooking!
1. Boil Aromatics: In a large pot, combine 6-8 cups of water, tomatoes, onion, and kamias. Bring to a boil and simmer for about 8-10 minutes.

2. Add Meat: Add the meat to the pot. If using pork, simmer for 30 minutes to 1 hour, or until tender. For fish, add it after the broth has simmered and cook for about 10-12 minutes. For chicken, simmer for around 30 minutes or until tender.

3. Add Vegetables: Add vegetables that take longer to cook, such as gabi (taro root), and simmer until tender. Then add the other vegetables like okra, eggplant, and long beans. Add leafy greens like kangkong last, cooking until just wilted.

4. Season: Season with fish sauce and salt and pepper to taste.

5. Serve: Serve hot with rice.

Tips

• Adjust Sourness: Add more or less kamias depending on your preferred level of sourness.

• Other Sour Agents: Some recipes use tamarind or other souring agents in addition to kamias.

• Bagoong: Serve with bagoong (shrimp paste) on the side for dipping.

14/08/2025

13/08/2025

CHICKEN BINAKOL
Chicken Binakol is a traditional Filipino soup, particularly popular in the Visayas region, known for its use of coconut water and meat, creating a flavorful and comforting dish. Traditionally, it is cooked inside a bamboo stalks to enhance its flavors. The coconut water gives the broth a distinct sweetness, and the lemongrass and ginger add aromatic notes.
Happy cooking!

12/08/2025

Matthew 4:4
…,” Man shall not live on bread alone, but on every word that comes from the mouth of God.”

12/08/2025

BISTEK TAGALOG:
Bistek Tagalog is a Filipino version of beef steak, traditionally made with thinly sliced beef marinated in a mixture of citrus juice, soy sauce, garlic,onion and pepper. Here’s a step by step guide.
Happy cooking

11/08/2025

BEEF KALDERETA:
Kaldereta is a popular Filipino stew uses beef, but you can also make it with goat, chicken or pork. Here’s a step by step guide. Happy cooking!