#ManilaEatUpCreates — CORNED TUNA STUFFED PEPPERS

We are big fans of tuna because it’s versatile, delicious, and full of health benefits since it’s rich in Omega-3. That’s why we’re always on the lookout for anything tuna whenever we hit the supermarket. Speaking of supermarket, we recently saw a tuna brand that caught our eyes because of two things: 1) it says ‘chili’ on the label (we love spicy food); and 2) the label was a rich yellow color which stood out amongst the other tuna in cans in the shelf.

The brand is San Marino. And we bought a few cans to try out their Chili Corned Tuna. The moment we saw the yellow label, one thing came to mind — yellow bell pepper. And the next thing we knew, we were doing ingredient-shopping for our Corned Tuna Stuffed Peppers.

To make our Corned Tuna Stuffed Peppers, you need the following:

    • 4 cups cooked adlai
    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 1 tbsp tomato paste
    • 6 medium tomatoes, diced
    • 1/2 cup water
    • 2 cans San Marino Chili Corned Tuna
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 5 bell peppers, tops and cores removed
    • 100 gms kesong puti
    • salt and pepper to taste
    • fresh cilantro for garnish

Then on to the next tasks:

    • Cook 2 cups of adlai to yield about 4-6 cups of cooked grains. Get about 4 cups. Set aside.
    • In a hot pan, put olive oil and sauté the onions together with the garlic. Let the onions sweat before adding the tomato paste. Stir in the tomato paste then add the diced tomatoes. Sauté for a little bit before adding the water. Season with dried oregano, salt, and pepper. Let it simmer for about 5 minutes or until the liquid has reduced slightly then add the contents of 1 can San Marino Chili Corned Tuna. Then add the 4 cups of cooked adlai. Mix it well with the rest of the ingredients in the pan. Taste. Add salt and pepper if needed.
    • Get one bell pepper and spoon corned tuna mixture into it. Fill it close to the brim. Then let the pepper sit on the baking tray. Repeat the process to the rest of the peppers.
    • Once done, open the 2nd can of San Marino Chili Corned Tuna, and put some on top of each bell peppers.

    • Cover the baking dish with foil and bake for 250°C for 30 minutes. After half an hour, remove the foil and bake for another 10 minutes to get that toasty surface on the tuna.
    • Take out the peppers from the oven and crumble some kesong puti on top. Then garnish with chopped cilantro.

By the way, they taste as good as they look.

Happy cooking!

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#ManilaEatUpCreates — Chickpea Soup For The Soul

Soup is that one dish that can make you feel warm, loved, and satisfied. It’s perfect to eat during cold weather, when one is under the weather, and when shared with the people who appreciate good hearty food. Since we love getting bowls and bowls of warm hugs, we thought we’d make something simple and beautiful that can be enjoyed by everyone. The ingredients are also very easy to source. We’re calling this dish Chickpea Soup For The Soul. 

For the ingredients, you need:

    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 6 stalks celery, cut into medium-sized chunks
    • 2 carrots, cut into medium-sized chunks
    • 1 400g can, chopped tomatoes
    • 2 400g cans, chickpeas
    • 1 pack, beech mushrooms
    • 7 cups, vegetable broth
    • 1 tsp oregano powder
    • 2 bunches, spinach
    • salt and pepper to taste
    • cayenne pepper, optional

To cook it, here’s what you need to do:

    • In a pot, put the olive oil. Sauté garlic and onions. Let it sweat a little bit before adding carrots and celery stalks. Sauté for about 2 minutes. Season with salt and pepper. Put the beech mushrooms in, let the tomatoes join the mix followed by the chickpeas. Then pour the vegetable broth. Dump the oregano powder and stir to let the flavors come together. On medium heat, let it come to a boil. Turn the heat to low right after to let it simmer for about 10-15 minutes. Taste the broth and season with salt and pepper if needed. You can add cayenne pepper if you want the soup to have that little bit of a kick. Once simmering, add the spinach and cook for another 2-3 minutes.
    • Pour a good portion in a bowl and eat while hot.

Now you can enjoy a warm, comforting hug in a bowl.

Happy cooking!

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#ManilaEatUpCreates — Green Curry Fried Rice

Going meatless does not necessarily mean eating mounds of fresh greens and plates of steamed vegetables deprived of taste and flavor. There are wonderful ways of cooking plant-based ingredients that will even make you wonder why you have been sleeping on these dishes for the longest time.

Since rice is a staple in the Philippines, it’s fitting to create something that everyone is familiar with and that everyone eats. One of the things we love to make is our Green Curry Fried Rice.

For the ingredients, you just need:

    • 1 tbsp olive oil
    • 1 tbsp sesame oil
    • 1 medium white onion, diced
    • 3 cloves garlic, minced
    • 1 tbsp green curry paste
    • 4 brown button mushroom, chopped
    • 2 cups frozen mixed vegetables – green peas, corn, carrots
    • 1 tsp ginger, ground
    • 2 cups rice, cooked
    • 1 cup quinoa, cooked
    • 2 tsbps soy sauce
    • fresh basil leaves, chiffonade

Serves 2.

Here’s a video to show you how we made this dish:

 

We put our all-time favorite fruit, avocado, and baked tofu as add-ons. Feel free to add whatever side dishes you like.

Happy cooking!

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#ManilaEatUpCreates — Les Aunor Longganisa Hamonado and Quinoa Stir Fry

When you have a really good Longganisa Hamonado, stir fry is one of the perfect ways to enjoy it. We got the longganisa from Les Aunor’s Meat Shop. 2 major things we like about this longganisa hamonado: they’re quite lean and meaty; their flavors are balanced and tasty. There are 2 ways to get a hold of these tasty longganisa hamonado — 1st, go to their stall in Farmer’s Markt in Cubao; 2nd, contact them to get your meat delivered. Either way, their longganisa is worth buying.

Without further ado, we present Les Aunor Longganisa Hamonado and Quinoa Stir Fry.

Here’s the list of ingredients:

  • 2 pieces of Les Aunor Longganisa Hamonado, diced
  • 2 tbsps olive oil
  • 4 cloves garlic, thinly sliced
  • 2 cups quinoa
  • 1 egg
  • 1 cup mixed corn and carrot
  • 1 red capsicum, thinly sliced
  • 2 pcs green chili, sliced
  • 1 tsp sesame oil
  • salt and pepper to taste

Here’s a video to show you how we made this dish:

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#ManilaEatUpCreates — SPAM® SISIG

Whenever we see a can of SPAM®, we know we’re in for a satisfying meal — be it an all-day breakfast, lunch, dinner, snack, and even midnight snack. SPAM® can be eaten with anything — rice, bread, salad, pasta, and can be put in stews and soups. As long as you have a creative mind and a hearty appetite, you can turn any SPAM® into delicious creations.

Speaking of creations, we recently got a hold of a couple of SPAM® cans so we thought to check out some recipes on the SPAM® website. The Filipino in us was so glad to see this one dish that we totally love. We listed, bought, and prepared all ingredients needed so we can start making our favorite Filipino bar chow using our favorite luncheon meat.

Presenting SPAM® SISIG.

Here’s the list of the ingredients:

  • 2 cans of SPAM® Classic , diced
  • 3 tbsps olive oil
  • 1 medium-sized red onion, chopped
  • 1 medium-sized white onion, chopped
  • 1/2 bulb garlic, minced
  • 6 pcs green chili, sliced
  • 7 pcs red chillies/labuyo, thinly sliced
  • 10 pcs calamansi, juiced
  • 1 egg
  • pepper to taste

Here’s a video to show you how we made this dish:

 

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