baHaw nA tuTong

Sinigang na Hipon

2008-02-12T23:03:00.004+08:00

Eto ay isa sa mga favorites ng fiance ko na luto ng mom ko. Mahilig kasi sya sa sabaw at sa maasim kaya everytime that my mom cook sinigang, surely eh gabandehado ang makakain nya. Although maraming options ang pagluto nito, ang pinakamasarap pa rin ang luto sa sampalok. Other options are kamias which is the second best, ripe guava, kamatis, santol. Any vegetable available can find its way to the sinigang pot - sitaw, labanos, kangkong, gabi, okra or talong. Its brothe can be made from rice washing and can be complemented by either shrimps.

Ingredients:

2 cups rice washing or water
1 package of tamarind ready-mix powder
1 small onion, sliced
1 tomato, sliced
2 pieces radish, quartered
½ kilo shrimps
1 bundle kangkong, cut into 2" lengths
1-2 pieces siling haba
salt or patis to taste

Put half of rice washing or water in a pot. Add tamarind powder. Add onions, tomatoes and remaining rice washing. Bring to a boil then add the radish. Add shrimps, kangkong and siling haba. Let boil for 2 minutes. Season to taste.

daing na bangus

2008-02-12T22:31:00.000+08:00

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Cooking time: 15 mins

Ingredients:

1 whole bangus (milkfish), deboned
Cloves of 1 whole head of garlic, crushed
¼ cup vinegar
Freshly ground pepper
1 teaspoon salt

Procedure:

Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
To make dip, combine vinegar, garlic and pepper in a bowl. Let stand a few minutes before serving

chopsuey

2008-02-12T22:30:00.003+08:00

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

Salt and pepper to taste.

caldereta

2008-02-12T22:28:00.001+08:00

Caldereta (Rich Beef Stew)

This dish is a favorite at town fiestas. Long, slow simmering makes the beef tender, while the chorizo, peas and olives add richness to the taste.

Ingredients:

60 ml (¼ cup) olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced lengthwise
1½ liters (6 cups) water
500 g (1 lb) pork liver
2 chorizo sausages, sliced diagonally into 2½-cm (1-in) pieces
1½ heads garlic, cloves peeled and chopped
330 ml (1 1/3 cups) canned tomato sauce
80 ml (1/3 cup) white vinegar
240 g (1 cup) grated Cheddar cheese
2 tablespoons white granulated sugar
Salt and pepper to taste
2 medium potatoes, peeled and quartered
2 medium carrots, sliced into 2½-cm (1-in) rounds
1 red capsicum, sliced lengthwise in 2½-cm (1-in) slices
200 g (1½ cups) green peas
100 g (½ cup) sliced green or black olives

Procedures:

In a large casserole, heat 2 tablespoons of the olive oil and brown beef on all sides. Transfer beef and olive oil to a stockpot. Add the onion to the beef and pour in water. Bring to the boil, then lower the heat and simmer.
Meanwhile, grill pork liver until it is half cooked, about 5 to 10 minutes. Chop finely.
In a large saucepan, heat remaining oil and sauté the chorizo until firm, about 2 minutes per side. Remove from pan and set aside. In same oil sauté garlic until fragrant. Stir in the chopped liver, tomato sauce and vinegar. Add the cheese, sugar, salt and pepper. Mix well and simmer 5 minutes, stirring occasionally, until mixture is smooth.
Pour this liver and cheese mixture into the simmering beef in the casserole. Stir to combine mixture well with the liquid. Allow beef to continue simmering for about 30 minutes.
Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes.
Stir in cooked chorizo, capsicum, green peas and olives.

bulalo

2008-02-12T22:27:00.003+08:00

Beef Bulalo (Bone Marrow Soup)

For the Pinoy, a meal is not satisfactory without a pampainit ng sikmura which is soup sipped while very hot. Bulalo is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone.

Ingredients:

2 kg (4 lb) beef bone marrow, have your butcher slice it
1 onion, sliced
3 liters (12 cups) water
¾ kg (1½ lb) boneless beef shank or stewing beef
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons patis (fish sauce)
Salt and pepper to taste

Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1½ hours.
Add the potatoes and bananas. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. Add the cabbage. Stir in patis, salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.
Serve with rice and Patis and Calamansi Dip.

bistek tagalog

2008-02-12T22:24:00.001+08:00

Bistek Tagalog (Sirloin Steak Filipino-style)

Ingredients:

500 g (1 lb) beef sirloin, thinly sliced
Juice of 12 calamansi
60 ml (¼ cup) cooking oil
1 medium onion, sliced into rings
60 ml (¼ cup) soy sauce
125 ml (½ cup) water
2-3 potatoes, peeled, cut into wedges and fried

Marinate beef in half of the calamansi juice for about 30 minutes.
Heat oil in a frying pan and sautè onion rings until lightly brown. Remove onions from frying pan and set asside.
Drain beef slices from marinade and reserve marinade. Sautè beef in the same frying pan 1 to 2 minutes, then turn to cook other side for 1 to 2 minutes.
Combine remaining calamansi juice, soy sauce and water. Stir into frying-pan together with reserved marinade.
Return onion to pan and simmer about 1 to 2 minutes.

Balut

2008-02-11T14:12:00.000+08:00

To tell you honestly I too am not a big fan of balut, its just that this is one is an exotic food that Filipinos especially beer drinkers loves to eat. I only eat the red part, and drink the broth which surrounds the embryo. I don't eat the white part which is too hard for me, and the chick which is too gross for me. But most Filipinos do. I am just too picky with what I eat. I even saw this as a part of a challenge in Fear factor, and it did gross out the contestants.
Balut is sold in the Philippines by ambulant vendors who yell in the streets, "Ba-luuuuuuuuuut!". Some vendors though sit in one corner of an alley and the customers go to them. But in this generation you can buy it easily even in malls- balut eggspress, see pics below.
Though some balut-eaters prefer chili and vinegar to complement their egg, most often they are eaten with a pinch of salt. Pateros are renowned for their careful selection and incubation of the eggs. The age of the egg before it can be cooked is a matter of local preference. The perfect balut is 17 days old, at which point it is said to be balut sa puti ("wrapped in white").

more about balut...

siOmai

2008-02-03T15:10:00.001+08:00

Siomai is a traditional Chinese dumpling. And a popular merienda or dish in the Philippines. Ranging from 2 pesos/pc upto 30 pesos/order. Hanggang dun pa lang ang nabili kong siomai.

ingredients:

1 kg. giniling na baboy (ground pork)
1 pc. singkamas chopped (water chestnuts or turnips)
1 pc. carrots minced
2 pcs. onion strings minced
1 pc. egg
2 pack wanton or siomai wrapper
1/4 kg. hipon minced (shrimp)
10 pcs. mushroom minced (tengang daga)
1 tsp salt
a pinch of MSG

procedure:

Mix in a bowl all the ingredients. Then wrap it on wanton or siomai wrapper. Transfer to a lightly greased steamer. Steam for about 30 minutes or until done. Serve with a dipping sauce of calamansi and soy sauce, fried garlic and chili paste can also be added as add on.

ginataang pugita/octopus

2008-02-02T23:40:00.000+08:00

paborito kong ginataang pugita... yup, you have read it right pugita as in octopus po at hindi po pusit (squid)...

Ingredients:

1 kilo Octopus

1 medium size niyog for your gata (coconut milk)

1 small size ginger (kapirasong luya)

3 pcs green chili pepper (3 piraso siling pangsigang)

a pinch of salt and msg

Procedure:

Making coconut milk- Coconut milk is not the juice inside a coconut, although this liquid does make a satisfying drink. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow's milk.
My family usually make 2 batches of coconut milk, the first one is called kakang gata, the second one is I don't know, what its for is to pre-cook the octopus until its tender. Making kakang gata is adding a half cup of hot water to the pulp, then place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract the milk. To make the second milk is just add another 1 cup of water and repeat the process and put the milk in a casserole. Add the octopus, ginger, green chili pepper, garlic and salt/msg. Boil until octopus is tender or the milk is almost dry. Then add the kakang gata, and let it boil for 5 minutes.

Crispy Pata

2008-02-02T23:23:00.000+08:00

Hmmm... probably one of Filipinos fave food especially as "pulutan", but for some it's a mouth watering delicacy simply made by frying or in my case crispy pata ala turbo.
BONA PETITE

ADOBO - pork

2008-01-27T00:19:00.000+08:00

Adobo ang isa sa mga pinakasikat na luto sa pinas. Baket??? Syempre konti ang sangkap, konting suka konting toyo may adobo na... syempre wag pilosopo kelangan syempre ng baboy. Pero all in all madaling lutuin at ang sangkap madaling hanapin at mura lang. Kaya ano pa ginagawa mo jan bumili na ng sangkap at simulan ng magluto.
Mas gusto kong lutuin etong pork adobo kesa sa chicken adobo. Wag nyo na akong tanungin kung bakit basta ang alam ko eh mas gusto ko pag adobong baboy. Maaaring mas gusto ko kase na priniprito ang manok kesa sa inadobo sya, nalalansahan kc ako pero syempre kung wala ng mapagpilian pwede na rin yung adobong manok.
Yung iba pinagsasama ang baboy at manok pero hindi namin nakagawian sa pamilya namin, kayo bahala pera nyo naman yang pambibili nyo eh. So it's your choice what you'll do with your adobo. But this is the only advice i would give you mas masarap pag masarsa ang adobo kesa sa masabaw pero nasa sa inyo pa rin yan. Kung nasanay kayo sa masabaw eh di dun kayo pero kung gusto mo sa nagmamantikang adobong baboy eh dun ka sa luto namin. At kung gusto mo yung nagmamantika eh dapat dun ka sa liempo at kung ayaw mo sa taba at puro laman ang gusto mo kasim ang dapat na baboy para sa iyo, either way nasa pagluluto mo ang magiging basehan kung masarap ba o palpak ang putahe mo. And this is how we (my family and I) cook our adobong baboy.

Ingredients:

3/4 kg pork, kasim or liempo ( sliced into cubes, 1 1/2)
1/3 na tasa ng suka (cup of vinegar), o 2 sandok ng suka (sanay kase kami sa sandok at tantsahan)
3 kutsarang toyo (tbsp of soy sauce) o 1 sandok ng toyo
1 kutsaritang asin (teaspoon of salt) o 2 kurot ng asin
3 pirasong bawang ginayat (cloves of garlic minced)
1 dahon ng laurel (pc. bay leaf) (pangtanggal ng langsa)
1/4 kutsaritang paminta (tsp black pepper), o isang kurot ng pamintang durog (pinch of black pepper)
1 tasang tubig (cup of water)
2 kutasarang mantika (tbsp of cooking oil)

Instructions:

Igisa ang ginayat na bawang sa mantika, hintaying mamula ang bawang saka ilagay ang baboy at medio lutuin ito. Ilagay ang 1 tasang tubig at pakuluin, tanggalin ang sebo pagkakulo. Saka ilagay ang suka, paminta, laurel, asin, toyo. Pakuluan sa mahinang apoy hanggang sa lumambot ang baboy. Tikman at dagdagan ng mga sangkap na sa tingin nyo ay kulang pa. Mas masarap kung mas tuyong tignan at nagmamantika.

sinigang na baboy

2007-12-26T08:24:00.000+08:00

When talking about Filipino dishes, the must learn are adobo & sinigang. So here is how my family cook sinigang na baboy.

Sinigang na Baboy
(Sour Soup Pork)

500 gm boney pork (liempo ang the best para sa akin)
3-4 medium tomatoes kamatis - sliced (optional) (d namin nilalagyan yung sa amin)
1 big onion - sliced
1 Tbsp sea salt or so... yung iba nilalagyan na lang ng patis.
1-2 green chilis siling pangsigang - pointed ends cut off
6-8 cups water (depends sa iyo kung mahilig ka sa sabaw)
souring agent sampaloc ( tamarind puree the old passion way)
1 bundle of string beans (sitaw) - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
1 bundle of spinach leaves or kangkong - washed and plucked from stems
1 piece radish, sliced thinly (optional)

Boil pork in water with salt till tender.
Add taro, radish and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
Add the souring agent and spinach. Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.

my fave na kare-kare

2007-12-08T19:26:00.000+08:00

Being half kapampangan and half ilocano, I learned how to cook different filipino dishes like sinigang, adobo, menudo, ginataang pugita and other stuffs ... but this fave of mine which is called kare-kare is really been quite a puzzle for me. Maybe because i rather eat it than learn how to cook it...

Well maybe someday i'll really try to learn how to cook it. (ang sarap kasi magluto ng dad ko kaya di ko na sinusubukan magluto nito)

Traditionally, kare-kare was cooked with freshly ground roasted peanuts and rice. Well, there’s nothing like cooking it that way, but other people find the procedure too much for today’s busy lifestyle. The easiest option is, of course, to get one of those ready mixes that are abundant in supermarkets. Finally, about bagoong alamang. What is it??? Bagoong alamang is a paste of salted and fermented shrimp fingerlings. I guess it’s an acquired taste. My family usually doesn't put any more bagoong coz my mom is allergic to it they just replace it with salt. But for other Filipinos the partner of Kare-kare is bagoong, it is a must have for them.

And this is how my family cook kare-kare.

Here's the ingredients that my family usually use:

pisngi ng baka - melts in your mouth not in your hand

rumen or reticulum tripe (twalya) - syempre dapat meron nito (must have)

peanut butter (mani) - for the sweet taste

banana bud (puso ng saging) - my fave about kare-kare

annato (atsuete) - for coloring

ground rice (giniling na bigas) - pampalapot, for thickness

string beans (sitaw) - dagdag abubot minsan

garlic (bawang) - pang gisa purpose

onion (sibuyas) - pang gisa purpose

other ingredients we don't use

oxtail (buntot) cut 2 in. long - i barely eat something from it

anchovies (bagoong alamang) - my mom's allergic with it

egg plants (talong) - i don't eat this stuff

pechay - we just don't, i don't know the reason

ox legs (pata) - wala ring laman kaya ayoko

BAHAW TUTONG

2007-11-18T10:41:00.000+08:00

bahaw na tutong- kaning lamig na sunog...

madami sa ating kababayan ang natitikman ang ganitong pagkain at sa kasamaang palad eh hindi po ako isa sa mga taong yun... Narito lang ako para ibahagi ang iba't ibang mga lutuin at mga pagkain sa ating bansa na maaaring tayo lang ang gumagawa o kung meron mang iba ay hindi nila magaya gaya ang ating timpla... maaaring hindi tayo partikular sa mga desenyo sa ating mga ulam, pero ang kakulangang ito ay nababawi naman sa amoy at lasa ng ating mga putahe. Naway maglaway ang mga bumabasa ng aking mga nailambag sa aking talasulatan.