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.