Filipino Cuisine

Ar-Arosip (Lato, Sea Weeds)

noreply@blogger.com (Unknown) — Sat, 29 Oct 2011 21:17:00 -0700

Ar-arosip is a traditional Ilocano delicacy. It is a kind of edible seaweed and is best as an appetizer.

Ingredients:
1/4 k of ar-arosip (lato / sea weeds)
2 pcs of ring onions
1 pc of onion
calamansi

Preparation Procedure:

Wash ar-arosip to get rid of any dirt or sand clinging in the morsel-like weed.
Toss it with fresh tomato slices and ring onions. No need to for salt as this is already salty.
Add calamansi if desired.
Serve fresh

Itlog ti Aboos

noreply@blogger.com (Unknown) — Wed, 27 Apr 2011 16:01:00 -0700

Courtesy of Baloy, Cuyapo, Nueva Ecija

Isang itong exotic food na makikita specifically sa Barangay Baloy, Cuyapo, Nueva Ecija . Nakukuha ito tuwing panahon ng pangingitlog ng mga malalaking (pulang)langgam . Kinukuha ng mga magsasaka ang mga itlog nito, binabanlian ng maligamgam na tubig at minsa'y hinahaluan ng kamatis para lalo itong maging masarap sa panslasa.

Barbaradyut

noreply@blogger.com (Unknown) — Fri, 26 Nov 2010 23:47:00 -0800

Barbaradyut is a a kind of moss found in the farms of Cuyapo, Nueva Ecija. Usually in moist rocks and on hills. It is colored green and maybe dried, like a mushroom for future cooking.

Ingredients:

Barbaradyut
1 onion, minced thinly
2 pcs. tomatoes, sliced thinly
Vinegar to taste
Salt to taste

Preparation:

Barbaradyut is prepared as a salad.

Steam the barbaradyut for about three (3) minutes. Remove from water and put in a bowl.
Mix onion, sliced tomatoes and salt in a separate bowl.
Pour the mixture on the barbaradyut.
Mix further.
Add salt and vinegar to taste.
Serve with newly steamed rice.

Pork Adobo

noreply@blogger.com (Unknown) — Fri, 26 Nov 2010 23:25:00 -0800

Adobo is the most popular Filipino dish enjoyed by all classes.

Estimated cooking time: 50 minutes.

Ingredients:

1/2 kilo pork cut in cubes
1 head garlic, minced
1 onion, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup of water
2 potatoes, cut in cubes (optional)
3 laurel leaves (bay leaves)
3 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste

Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork to the pan. Add 1 cups of water, 1/4 cup of soy sauce, vinegar, and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork from the sauce pan and on another pan, heat cooking oil and brown the pork for a few minutes.
Mix the browned pork back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Ginisang Munggo

noreply@blogger.com (Unknown) — Thu, 25 Nov 2010 06:39:00 -0800

Ingredients
1 cup munggo, washed

1/4 kilo pork belly, cut into small pieces

5 cups water

1 head garlic, minced

1 small onion, minced

4 pieces tomatoes, sliced

1 cup malunggay leaves (ampalaya leaves is a great alternative)

2 tablespoon cooking oil

Fish sauce to taste

PROCEDURE :
1. In a casserole, put water, munggo
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with fish sauce and add the malunggay (or ampalaya)leaves.

Serve hot

Tinolang Manok

noreply@blogger.com (Unknown) — Thu, 25 Nov 2010 01:58:00 -0800

Ingredients:

1/2 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into cubes.
1 medium sized ginger, crushed and slliced into strips
1 bunch of chili leaves
1/2 liter of water
5 garlic cloves, minced
1 red onion, cit into rings
2 tablespoons oil
patis (fish sauce), to taste

Cooking Instructions:

Heat oil and sauté garlic, onion and ginger in a kettle
Add water and the chicken.
Bring to boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis (fish sauce)
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Turn off heat and add sili leaves.
Serve steaming hot on a bowl with plain rice

Tinapa

noreply@blogger.com (Unknown) — Fri, 19 Nov 2010 17:56:00 -0800

Tinapa is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus.

Cooking and serving process

Just fry the tinapa (smoked fish) in a frying pan and serve with sliced tomatoes...

Dinengdeng

noreply@blogger.com (Unknown) — Wed, 10 Nov 2010 05:30:00 -0800

If you are a vegetarian, this one is best for you. Dinengdeng-- an all time Ilocano favorite ...

Ingredients:

1 bunch of saluyot
1 bunch of calunay or spinach
5 pcs of sigarilyas
Talbos ng sitaw
1 bunch of bulaklak at talbos ng kalabasa
1 bunch of bunga ng singkamas
1 pc medium size tilaptia or bangus
Onion, cut into 4
2 tsp. of bagoong or fish sauce

Cooking procedure:

Cut tilapia or bangus in 2 and fry
In a kettle, boil 1 1/2 cup of water. Add onion, fish sauce and the fried tilapia or bangus for 5 minutes and let the taste of fried fish mix with the boiling water.
Remove fish from the kettle and set aside.
Add all the vegetables into the kettle. Boil until half cook.
Serve hot and put the fish at the top.

Nilagang Talbos ng Kamote

noreply@blogger.com (Unknown) — Tue, 9 Nov 2010 22:04:00 -0800

Kailangan pa bang i-expalin kung paano lutuin ito? Pero sige na nga rin, (haha!)

Ingredients:

1 bunch of kamote (camote) tops.
Bagoong (fish sauce). Salt is another option
Calamansi or vinegar (tomato is perfect variation)

Cooking procedure:

Steam the camote tops for about 2 minutes.. Make sure not to over-cook .
Serve with fish sauce with calamansi, or salt and tomatoes.

Dinuguan (Dinardaraan)

noreply@blogger.com (Unknown) — Tue, 2 Nov 2010 19:22:00 -0700

   Ingredients: 1 k. of pork belly, diced 1/4 k of pork liver, minced
c. of pig’s blood, refrigerated
chili peppers (green haba)
head of garlic, crushed and minced
thumb-sized piece of ginger, minced
onions, halved and sliced thinly
Salt , Fish sauce (patis)
tbsp. of cooking oilCooking Procedures:

Cover pork with water and simmer for 30 minutes. Remove from broth. Let it cool and dice.
Save 1-1/2 cups of broth.
Heat cooking cooking oil in a casserole.
Add the garlic and ginger. Saute until fragrant.

Add pork, liver, salt and saute for 5 minutes until the edges of the pork start to brown

Add the onions and continue cooking until the onions are transparent.
Season with fish sauce (patis) and pepper
Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
Take the pig’s blood out of the refrigerator. Transfer to a clean bowl. Mash solid masses to a pulp. Pour into the casserole.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
Bring to a boil.
Cook over medium heat, stirring, for about 5 minutes.
Add chilli peppers
Serve hot with puto or steamed rice

Pakbet (Pinakbet), Ilocano Style

noreply@blogger.com (Unknown) — Sat, 30 Oct 2010 19:26:00 -0700

Here's the original pakbet of Ilocanos. Other variations were made but the simplest is still the best.

Ingredients:

6 pcs round eggplant, quartered
6 pcs native ampalaya, quartered
3 pcs tomatoes, quartered
2 pcs onions, quartered
1 tbsp. fish bagoong
1/4 kilo bagnet or pork belly
1 cup water

Cooking Procedure:

Fry bagnet or pork belly, set aside.
In a saucepan, arrange the ingredients in the following order: tomatoes, onions, ampalaya and eggplant.
Top it with the fried bagnet or pork belly.
In a bowl of hot water, add bagoong isda, stir and pour into the saucepan.
Cover the pan and bring to a boil. Lower heat and simmer. Simmer until almost all the liquid is conserve hot.
Never stir. Just shake the pan.
Serve hot.

Dinengdeng (Inabraw)

noreply@blogger.com (Unknown) — Thu, 28 Oct 2010 21:19:00 -0700

Ingredients:

1 cup pork liempo, sliced / grilled fish (milk fish, tilapia, hito or dalag) is also a very good alternative
2-3 spoonful of fish sauce (bagoong), or according to taste
1 cup of water
1 ampalaya, cut into 4
5 pieces round eggplant
4 pieces of tomatoes
1 bundle of squash flower (bulkalak ng kalabasa)
1 bundle of sigarilyas
1/2 cup of patani
2 camote
1 bundle spinach
1 bundle saluyot or okra

Cooking Procedure:

Bring the pork liempo to boil until tender and oily. If using fish, grill. Set aside.
Boil water and fish sauce (bagoong).
Add meat (or fish) and all the vegetables.
Boil for 3 minutes.
Serve hot.

Papaitang Kambing

noreply@blogger.com (Unknown) — Thu, 28 Oct 2010 01:20:00 -0700

This is one real exotic delicacy! I've never tasted one of this better than those prepared by the Cuyapenos!

Here's how:

Ingredients:

1 k. goat innards (lamang loob). Add goat meat (preferably with skin)
1 head whole garlic
1 thumb-size ginger, crushed
3 ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
Tamarind to taste, or vinegar. Calamansi is a good alternative
Siling labuyo, chopped
Fish sauce (patis), salt, pepper to taste

Procedure:

Wash the goat innards (lamang loob), set aside small intestine or isaw.
Boil the meat and innards for 10 - 15 minutes. Add garlic and crushed ginger. Discard liquid and drain. Keep aside to cool down.
Boil the small intestines (isaw) for 10-15 minutes. Remove from casserole, drain and let cool.
Keep aside green liquid from boiled isaw for papait
Cut into small slices all goat innards and meat
In a sauce pan, sauté onion, garlic and ginger
Add in goat meat and innards. Stir cook for 8-10 minutes or until it start to render fat
Add patis and stir cook for another 3-5 minutes
Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary
Add siling labuyo, tamarind or vinegar mix and papait (half quantity at time and taste sourness and bitterness add more as required)
Boil for 3-5 more minutes
Season with salt and pepper to taste, garnish with spring onion
Serve hot!

* Best for pulutan, haha!

Dinakdakan (Warek-Warek)

noreply@blogger.com (Unknown) — Wed, 27 Oct 2010 15:19:00 -0700

Photo courtesy of Marco & Gracinha Abundo

This is a famous Ilocano delicacy which you can find in almost every occasions in the Central Luzon and up north to the Ilocos Region (Philippines). Novo Ecijanos find it best when blended with the pig's brain!

Here's how to prepare it:

Ingredients:

Pig Ears
Pig Neck
Calamansi (vinegar as substitute)
Onions (white or red, according to your taste)
Salt or fish sauce (patis)
Powdered pepper
Pig brain, or mayonnaise as alternative ingredient

Procedure:

Grill the pork (both pig ears and neck) until brownish and half crunchy
Cut thin and lengthwise, about an inch, and put in a mixing bowl
Mince the onion, mix with salt and powdered pepper, and add to the pork in the bowl
Mix thouroghly
Add the calamansi juice and fish sauce, according to taste and serve
Best with some beer or hard drinks.

Caution: Check your blood pressure

Filipino Cuisine

Ar-Arosip (Lato, Sea Weeds)

Itlog ti Aboos

Barbaradyut

Pork Adobo

Ingredients:

Cooking Instructions:

Ginisang Munggo

Tinolang Manok

Ingredients:

Cooking Instructions:

Tinapa

Dinengdeng

Nilagang Talbos ng Kamote

Dinuguan (Dinardaraan)

Ingredients:

1 k. of pork belly, diced

1/4 k of pork liver, minced4 c. of pig’s blood, refrigerated3 chili peppers (green haba)1 head of garlic, crushed and minced1 thumb-sized piece of ginger, minced3 onions, halved and sliced thinlySalt , Fish sauce (patis)1 tbsp. of cooking oil

Pakbet (Pinakbet), Ilocano Style

Dinengdeng (Inabraw)

Papaitang Kambing

Dinakdakan (Warek-Warek)

1/4 k of pork liver, minced
4 c. of pig’s blood, refrigerated
3 chili peppers (green haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
Salt , Fish sauce (patis)
1 tbsp. of cooking oil