Lutong Bahay... (Home Cooked Foods)

          
            The lutong bahay yields almost any dish from the existing Filipino lutong bahay foods, giving a holistic depiction of Filipino cuisine. The recipes with appropriate pictures from the Philippines cover viands or lutong ulam recipes. 

PINOY SEAFOOD KARE-KARE INGREDIENTS

1 package kare-kare mix200 grams sitaw, 

cut into 1/2 lengths200 grams talong

sliced1/2 kilo fish fillet. 

cubed1/4 kilo mussels.

cleaned1/2 kilo prawns. 

cleaned1/4 kilo oysters. 

shucked2 tsps. kalamansi juice

Patis to taste

1/2 cup bagoong alamang

In a sauce pan, prepare the kare-kare mix as directed in the package.

PINOY SEAFOOD KARE-KARE PROCEDURE:

Drop the vegetables and cook until almost done.

Add the seafoods, paprika, and kalamansi juice. Boil once then simmer until seafoods are cooked. Season to taste. Serve hot with bagoong alamang.

         Since the Philippines is made up of numerous islands, it is but natural that there are a large number of Filipino fish and seafood recipes. Among these are the seafood kare kare recipe, the sweet and sour lapu-lapu recipe, the Spanish sardines recipe, the relyenong posit recipe, the crab Marritess recipe and the ginataang tilapia recipe. In earlier generations, the palayo or native earthen pot was  always used in cooking the ginataang tilapia recipe. 

    

     SWEET AND SOUR LAPU-LAPU

Ingredients: 1 tsp. soy sauce 3 tbsps. dry sherry 1-¼ kls. lapu-lapu fillet 1/3 cups cornstarch salt oil For the sweet & sour sauce: 1 clove garlic, chopped 1 carrot (small), julienned 1 green pepper (small) 2 tbsps. dry sherry 2 tsps. soy sauce spring onions, sliced 1/3 cup sugar (brown & white) 1/3 cup white vinegar 3/4 cup chicken broth ½ cup bamboo shoot, julienned 1-½ tbsps. cornstarch 1-½ tbsps. ginger, chopped

DIRECTIONS: To prepare the sweet and sour sauce: Combine the sugar, cornstarch, vinegar, chicken broth, soy sauce, and dry sherry. Add the ginger, garlic, carrot and bamboo shoot. Cook, stirring constantly until the mixture boils. Lessen the stove's heat, cover and cook for 5 more minutes or until the carrots soften. Prior to serving, add the green pepper and onions, simmer for a few seconds before using. To prepare the fish: Combine the sherry and soy sauce and rub on the fish, season with pepper. Drizzle the fish with cornstarch. Heat oil and fry the fish for 2 to 3 minutes. When cooked, place the fish on a paper towel to dry. Place the fish on a serving platter and pour (or drizzle) the sweet and sour sauce on the fish. Garnish with other vegetables if desired.

RELYENONG PUSIT

Rellenong Pusit Ingredients:

4 kls. large squid
cooking oil for deep-frying

For the stuffing:
4 kls. pork
1/2 k. carrots
1/2 k. onions
1/2 k. tomatoes, seeds removed
1/2 k. celery
8 tsps. ground pepper
3 cups vinegar
1/2 k. sugar

For sauteeing:
1 cup cooking oil
5 heads garlic, crushed
1/4 k. onions.

Rellenong Pusit Procedures:

1. Wash the squids well, remove the tentacles and set aside.
2. Chop the pork and the tentacles; set aside.
3. Finely-chop the carrots, onions, tomatoes and celery. Place in a bowl and season with salt, ground pepper, vinegar and sugar. Mix well.
4. Add the chopped pork and tentacles. Mix anew.
5. Using a large pan, heat oil and saute the garlic and onions.
6. Add the pork, squid and vegetable mixture. Cook over medium heat until the liquid evaporates.
7. Allow the mixture to cool a little before stuffing the squids with it.
8. Deep-fry the squid until done.

Lutong Bahay... (Home Cooked Foods)

           Filipinos love to talk about mga lutong bahay and lutong Pilipino meaning Filipino cooking, and mga lutong bahay and lutuing bahay meaning home cooked food. Any Filipino can draw up the best healthy and easy Filipino foods recipes from the compilation of lutong bahay recipes from the Philippines. 

         

       It is undeniable that this dish is always present in all gatherings and town fiestas. Every region in the Philippines has their own version of this dish. Whether with hotdog, liver spread, raisins, green peas or garbanzos, it all boils down to its good tasting meat cooked perfectly in the tomato sauce. 

Pork Menudo Recipe:

Estimated preparation & cooking time: 50 minutes

• In a pan or wok, heat cooking oil and atsuete oil.1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)
  
  
  Cooking Instructions:

• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
• Salt and pepper to taste.
• Serve hot with white rice
  .

Last Wednesday......

foodandculture.info

      ....is my first ever three-pm come-home after a class. I usually went home at around five or six in the afternoon even if my class is only until three, four or five-thirty. It was because I didn't feel good. I feel so sick and heavy-headed that I want to take an immediate rest. But what I am expecting to do as I went home is not the one that I did. It is because my cousin asked me to accompany her in Daraga. I was forced to go because actually she did not just ask me but forced me.

           Anyway, it was never a squander of time for me because she bought me my favorite kalamares as a compensation. It's really good..yeah!

          Well, for the information of those who do not know kalamares, it's a kind of street food made from a deep fried breaded squid. It is sold in a very affordable price in our streets. You can dip it in a sauce or put calamansi and eat it with whatever style you wish. You can use a stick or just eat it with your bare hands. You would really love it.  ;)

Filipino Merienda

http://philippinesfoodrecipes.blogspot.com

            Filipinos have  been used to taking snacks. It has been a part of their meal. Merienda is one of these snacks which are usually done in the morning or in the afternoon. Merienda in the morning is a snack taken amidst breakfast and lunch usually at 9 or 10 o'clock while merienda in the afternoon is a snack taken amidst lunch and dinner usually at 3 or 4 o'clock. But nowadays, Filipinos are not following this patern anymore. Snacks are taken anytime they want for as long as they crave for food. It is one of the innovations of the new generation today. They have already inclined to what the youth called "foodtrip". I can consider myself as one.

         Here are some of the commom Filipino merienda:

MARUYA (Banana Fritters)

lafang.mikemina.com

                             Ingredients:

                           * 1 cup filtered flour
                           * 1 tsp baking powder
                           * 1/2 tsp salt
                           * 2 tbsp sugar
                           * 2 tsp cinnamon
                           * 4 tbsp milk
                           * 1 tsp vanilla
                           * 1/3 cup water
                           * 1 egg, beaten
                           * 4 ripe bananas, saba
                           * 1/2 cup cooking oil
                           * powdered sugar
                           * chocolate syrup
                           * ice cream (vanilla flavor)(optional)

Cooking Instructions:

1). Sift flour, baking powder, salt sugar and cinnamon.

2). Add milk, water, vanilla and egg to the dry ingredients and mix until batter is smooth.

3). Peel the bananas and slice lengthwise into 4 pieces.

4). Dip in the batter and roll lightly in flour. Deep fry in cooking oil, browning evenly.

5). Drain and serve with powdered sugar, chocolate syrup and vanilla ice cream if desired.

*recipe source: http://philippinesfoodrecipes.blogspot.com

           In Bicol particularly here in Albay, it is called sinapot or baduya. I remember one time when I was about to go home, I can't help myself from craving for it as I saw  delicious display of it along Bagtang road in Daraga. I suddenly feel hungry as I stare at the banana fritters being fry in a pan. Though I was not really intended to buy, I have bought one to satisfy my craving. It is really enticing in the way it is arranged and served wrapped with banana leaf that makes it look so pinoy.

BANANA CUE

www.marketmanila.com

Ingredients:

about 15 pieces of banana saba type
bamboo bbq sticks
half a kilo of brown sugar
half a liter of cooking oil

Procedure:

  

         Peel your bananas.  Heat your deep frying pan with half a liter of oil.  Once the oil becomes very very hot, put gently all your bananas (it depends on the size of your frying pan). Cook your bananas by mixing them constantly, after about three to five minutes add your brown sugar.  It will melt and caramelize.  Continue mixing gently the caramel and the bananas.  If you wish a caramel well melted on your bananas, you can continue cooking this for about five more minutes. Or should you prefer a crunchy sugar coating on your bananas, you should immediately cut the fire.  Take them off one by one and let the oil drip.  Skew them on your bamboo sticks, approximately 3 bananas per stick.

*recipe source: http://www.filipinofoodstore.com 

KALINGKING (Potato Fritters)

        Just like baduya/ maruya/ banana fritters, kalingking is also a kind of sinapot in Bicol. It only differs in a way that kalingking is made from camote but the process of preparation are almost the same.

capalonga.blogspot.com

Ingredients:

1 kilo sweet potatoes
3/4 cup brown sugar
3 cups rice flour or all-purpose flour
1 cup water
1-1/2 cups corn oil for deep frying

Preparation Procedure:

1. Peel sweet potatoes and cut into thin strips.

2. Add sugar and flour to water and stir well.

3. Add sweet potatoes to sugar and flour mixture and mix with a wooden spoon until well-coated.

4. Heat oil in a frying pan.

5. Scoop about 3 tablespoons of the mixture into a shallow saucer.

6. Flatten with the back of a spoon and slip into hot oil.

7. Fry until golden brown. 

*recipe source: http://www.ex-designz.net 

                  My grand mother is very fond of cooking sinapot especially in the afternoon. Kalingking is one of my favorite among her cookings. When I was young, she usually allow me to sell her sinapot and give me kalingking as a compensation. Though she usually give me only one, it's already a just compensation for me because I love kalingking. :)

GINATAANG HALO HALO 

 Ingredients :

rapsa.ph

* 6 saba bananas
* 4 yellow kamote (sweet potatoes)
* 5-6 gabi (taro)
* 1 c. of small dried sago (tapioca balls)
* 4 c. of coconut milk
* 3/4 to 1 c. of white sugar
* 1/2 tsp. of salt
* a pinch of anise seeds (optional)


Preparation Procedure:

1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).

2). Boil about 3 cups of water in a saucepan. Add the gabi.

3). Cover and simmer for 10 minutes, stirring occasionally.

4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.

5). Cover and simmer for 10 minutes, stirring every few minutes.

6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.

7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.

8). Cool for a few minutes before serving.

recipe source:  http://philippinesfoodrecipes.blogspot.com

               One thing I can't forget about ginataang halo halo is when I squabbled with my ate(older sister) just for a cup of it.

Different Ways to make Pilinut Candy

www.oneacreofdiamond.com

          Pili is a tropical tree in the Bicol Region. It is known to be the pride of Bicolanos. Aside from it is naturally growing in the region, it is also one of their  priority crops. It is because it is one of their major products in which they are known for. Pilinut candies are dominant in Bicol that wherever you maybe in the region, you can see it in stores, food stands, malls, markets and even in sidewalks.
  PILI BRITTLE  

Ingredients:

1 cup pilinut 1 tsp. baking soda
1 tsp. margarine 8 tbsp. sugar
4 tspb. Water 4 tbsp. corn syrup

Procedure:

1. Dry pilinut under the sun or in a mechanical dryer. Cool and remove seed coats.
2. Combine pilinut, sugar, water and corn syrup in a pan.
3. Cook over medium heat until syrup turns golden brown or when threading occurs. Remove from heat.
4. Add margarine and mix well.
5. Add baking soda and stir thoroughly.
6. Spread on grease wooden board and cut while hot into desired sizes.
7. Wrap in cellophane when cooled.

*image source:

 
PILI CHOCOLATE CRUNCH  Ingredients:

½ kilo pili nut
1 kg. chocolate premium

Procedure:

1. Toast the pili nut in an oven at low temperature.
2. Cool and set aside.
3. Melt the chocolate bar in a double boiler.
4. Distribute the nuts in moulders.
5. Pour the melted chocolate while hot to coat the nuts.
6. Place the mixture inside the freezer for a few minutes or until the moulder becomes cloudy.
7. Unmold
8. Wrap using chocolate wrapper.
9. Pack and store.


POLVORON Ingredients:

1 kilo flour
2 bar fresh butter
1 cup toasted pili nut (pounded)
2 ½ cup refined sugar
½ kilo skimmed milk

Procedure:

1. Toast the until golden brown
2. Melt butter and set aside.
3. Combine sugar and skimmed milk into flour and mix until well blended.
4. Add the melted butter and pili and mix well.
5. Mould the mixture and wrap in colored cellophane.
6. Pack and store.


PILI BUTTER SPREAD Ingredients:

1 kilo pilinut - toasted
2 cups sugar
2 cups toasted flour
¾ cups corn oil

Procedure:
1. Toast the pili until golden brown.
2. Mix the first three ingredients.
3. Grind and add the corn oil gradually.
4. Pack in sterilized bottles.


PILI TART  Ingredients:

Crust Filling
1 kilo ordinary flour ½ kilo ground pili
2 bars fresh butter 1 can condensed milk
1 cup sugar 1 cup sugar
1 cup cold water
Packaging Material: Colored cellophane
P.E. Plastic

Procedure:

1. Measure ingredients needed for crust and filling.
2. In a bowl combine sugar and flour, with a pastry blender or two knives, cut in fresh butter until it is the size of small peas.
3. Add cold water a little at a time, moving to the side the pieces of dough as they hold together.
4. Form into balls. Roll each ball into 1/8 inch thick.
5. Press dough to shape of tart. Prick sides and bottom.
6. Bake for 20 minutes.
7. In another bowl, combine condensed milk and sugar. Mix well.
8. Fill up baked crust tart top with sliced pili.
9. Bake until golden brown.
10. Let cool before wrapping, pack.



CRISPY PILI Ingredients:

1 cup pilinut
¼ cup sugar
4 tbsp. karo syrup
¼ cup water
oil for frying

Procedure:

1. Blanch the pilinut and remove seed coats.
2. Combine sugar, syrup and water. Stir until dissolved.
3. Soak pilinut syrup for 10 minutes.
4. Drain. Fly until golden brown.
5. Let it cool down on a piece of cheese cloth.
6. Pack in P.E. plastic or jars of desired size and seal.
7. Store in a cool dry place.

SPICE GREASELESS PILINUT Ingredients: 2 cups pilinut 1 cup water salt powdered pepper garlic powder Procedure: 1. Boil pilinut in water until soft. 2. Add salt, garlic and pepper when most of the water has evaporated. 3. Cook over medium heat until nearly dry. 4. Dry further in a mechanical dryer or in oven at 50 degrees Fahrenheit until pili become crispy. 5. Cool and pack.

PILI EMPANADITAS  Ingredients: Crust Filling 3 cups flour ¼ kilo pilinut 1 cup margarine or butter 1 small can condensed milk 4 tbsp. sugar ¼ cup sugar ¼ cup cold water ? Combine and cook until thick. Procedure: 1. Prepare and measure all the needed ingredients. 2. Sift together the flour and sugar. 3. Cut in the shortening with a pastry blender or blending fork until pieces are size of small pass. 4. Sprinkle water, one tbsp. at a time over part of mixture. Gently mix with fork, push to one side of bowl. 5. Sprinkle next tbsp. water over dry part, mix lightly, push to moistened part at one side. Repeat until all are moistened. 6. Gather up with fingers, form into balls. 7. Flatten slightly and add the filling. 8. Seal edges. 9. Bake in an oven at 375 degrees Fahrenheit for 25-40 minutes until golden brown.

PILI KISSES Ingredients: 1 cup pilinut-roasted 2 pcs. egg white ½ cup refined sugar or confectioner sugar ¼ tsp. cream of tartar Procedure: 1. Grind the pilinut. 2. Separate the eggwhite from the yolk. 3. Beat eggwhite till fluffy. 4. Mix cream of tartar. 5. Continue beating until mixture form bubbles or foam. 6. Add sugar gradually while beating the mixture. Beat until stiff foam is formed. 7. Add the ground pilinut and fold the mixture. 8. Place small cones in baking sheet. 9. Bake for 40 minutes at 135 degree Fahrenheit. 10. Cool and pack.

PANDECILLOS Ingredients: Filling ½ kilo ground pili 1 can condensed milk ¼ cup sugar 1 pc. egg yolk ¼ box Dough 8 cups all purpose flour 1 bar fresh butter 6 pcs. egg yolk 1 can evaporated milk 1 ½ cup refined sugar 8 tsp. baking powder Procedure: 1. Combine the needed ingredients for the filling except the cheese. 2. Sift together the flour and baking powder. 3. Blend the melted butter with egg yolk and sugar. Mix well. 4. Add the evaporated milk alternately with the flour mixture. 5. Gather with fingers and form into roll. 6. Spread the filling on top and sprinkle grated cheese. 7. Roll and cut into desired length. 8. Place in a greased pan and bake in oven at 375 degrees Fahrenheit for 15-20 minutes.

PASTILLAS DE PILI Ingredients: 1 cup pilinut -roasted 1 cup skimmilk 1/3 cup suagr 1 tbsp. vanilla 1/3 cup water pinch of salt Procedure: 1. Grind the roasted pilinut finely. 2. Mix sugar and skimmilk thoroughly. 3. Add water and mix well. 4. Stir in pilinut and vanilla. 5. Continue mixing until homogenous. 6. Cook on medium heat with constant stirring until such time that the mixture stick as one ball. 7. Spread on greased trays and cut into desired sizes. 8. Roll over sugar and wrap.

SUGAR COATED PILI Ingredients: 1 cup pilinut (roasted) 1 cup sugar (refined) ½ cup water ¼ tsp. flour 2 tsp. margarine Procedure: 1. Mix all ingredients in a cooking pan. 2. Cook over moderate heat and continue mixing until syrup is almost dry. 3. Remove from heat when pilinut are coated with syrup.] 4. Spread on tray. 5. Let cool and pack.

PILINUT CANDY  Ingredients: 1 cup pilinut ½ cup sugar 2 tbsp. karo syrup ½ tsp. margarine ½ tsp. baking powder 2 tsp. water Procedure: 1. Remove outer skin of pili. Grind coarsely. 2. Combine sugar, water and syrup in a pan. 3. Cook on medium heat until the sugar us dissolved. 4. Add the ground pilinut. Mix thoroughly. 5. Cook until sticky. 6. Add margarine and mix well. 7. Pour on greased tray. Add baking soda and stir thoroughly. 8. Spread immediately and cut into desired sizes while hot. 9. Cool and wrap.

PILI BAR Ingredients: 1 cup pilinut ½ cup sugar ¼ tsp. vanilla Procedure: 1. Blanch pilinut and remove seed coats. 2. Boil pilinut into soft, then drain. 3. Grind the boiled pili finely. 4. Mix pilinut and sugar thoroughly. 5. Cook over moderate heat until boiling. 6. Remove from fire spread on a wooden board. Continue mixing until the mixture stick as one ball. 7. Knead the mixture while hot by using a rolling pin. 8. Cut desired sizes. 9. Wrap.

MAZAPAN DE PILI  Ingredients: 1 cup pilinut - roasted ¼ cup water 1 tbsp. cheese 1 tsp vanilla 1.4 cup skimmilk 1/3 cup suagr 1 pc egg Procedure: 1. Grind pilinut coarsely or chop using mortar and pestle. 2. Mix sugar and skimmilk very well. 3. Add water equal to the weight of skimmilk and stir thoroughly to a smooth consistency. 4. Stir in pilinut and ¾ parts of total amount of beaten egg. 5. Add cheese and vanilla. 6. Cook on medium heat until sticky. 7. Distribute the mixture on greased paper cups place in muffin pans. 8. Brush beaten eggs on top of each mixture in the cup. 9. Bake at 250 degrees Fahrenheit for 20 minutes.

PILI CAKE
Ingredients:

1 kilo pili (chopped)
2 can condensed milk
2 cups refined sugar
4 pcs. egg yolk

Procedure:

1. Mix ingredients all together.
2. Cook over moderate heat until thick.
3. Mold.
4. Bake until golden brown.
5. Cool.
6. Wrap in colored cellophane.

* Recipe source: http://bicol.da.gov.ph