Puerto Princesa's Tamilok

kaingalore.blogspot.com

Tamilok is a mangrove worm although it’s not exactly a worm but it looks like one. They’re actually mangrove mollusks and is a popular Palawan delicacy. This is common in Palawan specifically in El Nido, Busuanga, Puerto Princesa, Coron Culion and Linapacan. It is said to be taste like oyster and it’s a bit slimy. You have to soak the Tamilok in a bowl of vinegar so that your palate will not taste the seafood-like taste of it. It is not good to eat Tamilok if you’re hungry, you might have an upset stomach.

The Secret of Sulu's Satti

Satti de Zamboanga

krislibrary.com

Sulu is very secretive about their specialty dish-satti. In fact, I only got two yahoo users who shared their knowledge about it for that said reason.

A famous delicacies popularized by our Muslim brothers in Zamboanga. There are many versions of this recipe and many are close guarded secret that are pass from generations to generations. If you ask around in for this recipe, many would be hesitant to give or would probably give you a false one.

Exact measurement is not available so just use a good estimate. This recipe is from one of the famous SATTI restaurant in Zamboanga.

1st Step Blend the following :

- Siling labuyo
- Ginger
- Dulao
- Onions
- Oregano

This are cut into small pieces, while blending start boiling the water in the kaldero.

2nd Step Saute the following :

- Bagoong
- Kamatis
- and all the ingredients in the first step

3rd Step Mix Flour & Corn Starch together with sugar and salt as follows :

Salt (1 tbsp)
Flour (1/2 kilo)
Cornstarch (1/4 kilo)
Sugar (1/2 kilo)
Coloring (orange)

4th Step : Boil the tumol (looks like gabi only the color is white) and blend.

5th Step : Drain the ingredients of the 2nd step while pouring it to the boiling water.Then pour the 3rd step and 4th step
to the boiling water.

Prepare one glass of coconut milk and pour it to the boiling water.

Note : You can add chicken bones to the boiling water and knorr cubes

STICKS :
- Marinate with calamansi to soften the chicken or beef
- Add some coloring (orange), salt sugar then roast
- Brush with coconut milk
* The rest of the ingredients (except for the 3rd step) is up to you to calculate the amount you want to cook - the exact
measurement is unknown - just figure it out.

*Courtesy of http://answers.yahoo.com/question/index?qid=20081001042824AAiTAbU

What's behind Sulu's Iniquitous name.......

Just like us, people of Sulu have been in the habit of eating spicy foods. Much fierce and hot than what the name Sulu could denote to us is their best Satti. It's one of the people's most love in going there. It is said to be a must-try fare in visiting Zamboanga. 

krislibrary.com

Originally from Sulu, satti is usually skewered chunks of beef or chicken made heavenly with its distinct curry sauce. "Satti is a hit here simply because this piquant soup has the ability to perk one up. Both Muslims and Christians can't help but agree that Satti may have replaced arroz caldo as a comfort food. The rich spicy taste of the soup gives a calming and relaxing feeling and is said to be good for colds and coughs.

While it sounds like a close cousin satay or Malaysian barbecue, satti, the Philippine version, can only be found in the Zambasulta areas – Zamboanga, Sulu and Tawi-tawi islands. 

But unlike the Malaysian version which uses the tomato and peanut mixture simply as a dipping sauce, the Tausug version used the steaming sauce in a more exaggerated fashion and incorporated it into the soup. But this is just one of the many stories of how satti came to be.

Cebu's Lechon

Lechon has been an integral part of Cebuano's food specialties. You can’t talk about Cebuano's best foods without mentioning lechon. Almost in every festivities and occasions like birthdays weddings, baptisms, even wake, and holiday seasons, this worldly famous specialty is present at the center table. Cebu lechon is so well-known as the best-tasting lechon in the country that some Philippine presidents and celebrities were reputed to have Cebu lechon specially flown from Cebu to Manila for special occasions.

philamsi.com

Lechon was originally introduced as part of Spanish cuisine. It is a Spanish word for suckling pig but in the Philippines, it connotes a whole roasted pig or lechon baboy. The process of lechon involves the whole pig/piglet being slowly roasted over charcoal. The younger and thicker the pig the tastier. This grueling method of roasting leaves a crispy skin and very moist meat inside. It is best served with a sauce.

Cebu's Best :))

The love for food can bring you to a journey of endless possibilities. Delicious food is a matter of personal choice and preference. However, the adventurous kind often discovers more than the usual new tastes and flavours of food, but also learns to appreciate the new cultures and ways of life of where the food was lovingly prepared. Travel and food go hand in hand in many ways. When you travel to new places, there is the same exploration for the locals’ delicacies and food staples. Discovering new food is indeed like finding a secret treasure you are bound to share because of its goodness. Travelling brings that wonderful excitement, as food adventures offer the same warm and exhilarating feel. Food prepared in the islands are often embraced by many tourists especially those living in the mainland. The food preparation alone for island foods is an extraordinary treat and a unique experience. The flavourful and tingling aroma of unusual mixes of herbs and spices leave the tourist or any local wanting to devour any well-prepared dish cooked in the islands.

en.petitchef.com

Balbacua is a favorite wayside eatery dish that originated in Cebu but widely accepted and also popular in other parts of Visayas and Mindanao. There are some restaurants in Manila that now serve the same dish to the amusement of first time eaters. Its rich, thick and peppery broth plus the tender and succulent meat have delighted many customers. By the Western standard, it might be considered as a bit unusual as it uses exotic beef parts such as oxtail, skin and feet (“paa ng baka”). Although some may be appalled, I’m sure many will love it.

Balbacua, like “Dinuguan”, is another proof of the cooking abilities of Filipinos to transform what others will consider as unusable parts of meat into wonderful dishes, comparable to those made from the prime cuts. Strange as it may seem from the stand point of international cuisine but its good taste and delicate texture are bound to propel it to further acceptance in the Luzon areas and who knows, in other parts of the world.

Batangas' Best!

Batangueños are happy people. Just like us they are fond of having fiestas. They are also skilled cooks as evidenced by the foods they served during their towns and barrios fiestas. Barrio Fiestas are very common in Batangas during the month of May.

batangas-philippines.com

One of Batangas food specialty is kalderetang kambing (stewed goats meat). Cooked with tomato sauce, green and red pepper, potatoes, and other spices.

myresortsbatangas.com

 Bulalo (beef bone marrow and shank boiled) is common along the highway of Sto Tomas. Most of the restaurants serve bulalo as their special meal. Batangas beef is considered the best in the Philippines.
   

tripwow.tripadvisor.com

Lechon (roasted pig) is the Phillipines most sought after dish. But, you should try lechon, the batangas way. Batangueños has a different way in roasting the pig. To preserve the crispy skin of the pig. The sauce has a special ingredient, which makes the lechon a sumptuous delicacy in Batangas. But, for those who are concerned with their diet, lechon has a high level of cholesterol fat.

Pangasinan's Best Seafoods



http://www.senyorita.net/2011/04/where-to-eat-in-pangasinan-dagupan-calasiao/



Matutina’s Seafood Restaurant – Matutina’s Seafood Restaurant is one of the favorite seafood stops of tourists in Dagupan City, Pangasinan. In fact it is the favorite restaurant of former President Gloria Macapagal-Arroyo which she had mentioned in one of her interviews. They are known to serve the best seafood dishes in the place. I have never been to Pangasinan but I hope to be there to savour Matutina's dishes one of these days. :)) They look good and delicious. ^_^

Pangasinan's Sinigang na Bangus

http://www.arpeelazaro.com/

Bonuan bangús has quite a legendary status for Pangasinenses. No other bangús, whether cultivated in Pangasinan or elsewhere, tastes like it.

Bonuan bangús is a milkfish coming from ponds cultivated in the coastal barrio of Bonuan in Dagupan City.

True to its name, the flesh is milky and sweetish, the fat in the belly inducing nirvana. There are fewer bones and those pesky thread-like spines, and there is never a fishy hint in taste. Like eating pure cream in the form of soft fish flesh.

The innards of the bangús are as milky and as fresh-tasting as well. Pangasinenses and Ilocanos have a habit of flavoring soups (including tinóla) with bagóong (salted, fermented anchovies). In a sinigáng, the bangús innards take the place of the bagóong, and you have a very flavorful and tasty soup.

To cook, slice fresh bonuan bangus and put in a simmering pot of water. Flavored it with  peeled ginger the size of your thumb, chopped tomatoes, sliced onions, salt and the innards, and calamansi juice (optional). When the fish flesh has turned opaque, add some kamote tops and continue cooking till the leaves are tender. Do not overcook so the fat will not disintegrate.

Favorite Filipino Desserts

LECHE FLAN

                                                     google images

Flan is the Sean “Puffy” Combs of the dessert world – it’s rich, decadent, and goes by a few different aliases: Crème Caramel, Caramel Custard, Flan de Leche, and Leche Flan. 

Despite its multiple monikers, Flan is more or less a caramel-topped, custard-based dessert that is prepared using the same simple ingredients of eggs, milk, and sugar.  Why all the different names for the same dessert?  Well, with Flan, it ain’t where you from, it’s where you at. 

Leche Flan is one of the many legacies of Spanish colonialism in the Philippines.  And in the Philippines, Leche Flan is usually prepared using either Carabao’s (water buffalo) milk, or a combination of canned condensed milk and canned evaporated milk.  Canned milk is used out of convenience, but because of the tropical climate in the Philippines, it is also used because it doesn’t spoil as readily as fresh milk.

Pieces of leche flan are sometimes added to halu-halo.

The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert, once firm, is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.

Leche Flan

Yields 8 servings (using 8 1-cup ramekins)

For the caramel:

¾ cup sugar

¼ cup water

For the Custard:

3 cups whole milk

1 cup half-and-half

1 cup sugar, divided

1 pinch salt

4 large eggs

6 large egg yolks

1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Before making the caramel, be sure your ramekins are arranged and ready so that you can quickly pour the caramel into them as soon as the caramel comes together.

To make the caramel, place the ¾ cup sugar in a small saucepan over medium heat.  Pour the water over the sugar and quickly stir just to incorporate.  Continue to heat the sugar and water, swirling the pan every so often, until a clear syrup forms, about 4-5 minutes.  Increase the heat to medium-high and bring the sugar to a boil.  Continue to cook until the sugar reaches an amber color.  Remove from heat.  Quickly pour equal amounts of the caramel into each of the ramekins, turning the ramekins so that they are evenly coated.  The caramel will harden in the ramekins, this is OK.  Set aside while preparing the custard.

Place the milk, half-and-half, and a half-cup of sugar in a large saucepan over medium-high heat.  When the milk mixture reaches a simmer, lower heat to low and simmer for 5 minutes.  Remove from heat.

Whisk the eggs and egg yolks in a large mixing bowl.  Slowly add the last half-cup of sugar to the eggs while whisking.  Continue to whisk eggs until sugar is incorporated and eggs lighten in color. 

When the milk mixture has cooled to warm, temper the eggs with the milk by slowly adding, one ladle at a time, the milk mixture to the eggs, whisking continuously.  After all of the milk has been incorporated into the eggs, stir in the vanilla extract. Pour the mixture through a fine mesh sieve into another bowl (preferably a bowl with a spout).

Bring a pot of water to a boil.

Fold a clean kitchen towel and place in the bottom of a large roasting pan (this will keep the ramekins from sliding in the pan. If you have a Silpat pad, that works even better than the towel).  Place the ramekins onto the kitchen towel in the large roasting pan, there should be at least an inch of space between the ramekins.  Pour equal amounts of the custard mixture into each ramekin.

Open the oven and place the roasting pan on the oven door.  Carefully pour the boiling water into the roasting pan until the water level reaches at least 1 ½ inches deep.  Place the roasting pan into the oven and bake for 40-50 minutes, or until the custards barely wobble in the center of the ramekins when the pan is jiggled.  You can also check doneness by inserting a paring knife halfway between the center of the custard and the edge of the ramekin; if the knife comes out clean, the Leche Flan is done.

Remove the Leche Flan from the roasting pan and allow to cool to room temperature.  Then cover with plastic wrap and place in refrigerator for at least 4 hours.

To serve, run a paring knife around the Leche Flans and place the ramekin in a shallow dish of hot water for 1 minute.  Unmold the Leche Flan by inverting it onto a serving dish.

KUTSINTA

                                                                       google images

Puto at Kutsinta is a native rice delicacies and one of the most popular Filipino merienda, (snack).

• Puto is light, white steamed rice cake.
• Kutsinta is brown, sticky and glutinous.

Both are made of rice flour and served with grated coconut. A favourite for morning or afternoon snack. (Note: if rice flour is not available you can use self-raising flour).    

GULAMAN AT SAGO

     Sago't Gulaman is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.

Ingredients:

3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice

>> Caramelized sugar in a saucepan. When melted, pour in the water. Continue cooking until the sugar is completely dissolved. Cool completely. Add some of the cooled arnibal or syrup to the sago to sweeten it.

>> In a glass, put some sago and gulaman. Add enough arnibal to sweeten. Fill with ice or add ice-cold water.

>> To Cook sago: Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain then rinse.

Pangasinan's Greens

Pangasinan is predominantly Ilokano and it shows in the way most of them prepare their greens. Basically, they serve eggplants, okra, ampalaya and kalabasa through boiling them in a pot and seasoning it with bagoong (fish paste). For a fuller broth, leftover grilled bangus or any kind of fish is put in and it's called dinengdeng by tradition. And to make it more tasty, it is left to steep for a day to get a certain flavor. It can also be sauteed in alamang and it becomes pinakbet. An awesome transition! from boiled to dinengdeng down to pinakbet.

josieskitchen.info

 
Dinengdeng is a traditional Ilocano dish. It is also known as “inabraw”. This is a healthy dish. The main ingredients are backyard grown vegetables seasoned with fermented fish or “bagoong” topped with grilled fish.

Dinengdeng is easy to cook and prepare. For most Ilocanos particularly those in the countryside, they source out their ingredients from their own backyard farm. These yields are fresh ingredients .

flavoursofiloilo.blogspot.com

 

 

Adjust your eyes to the all natural colors, darker, deeper, and earthy. This is the pinakbet.

The Indispensable Side of Poncia



panlasangpinoy.com



Atsara

Atsara is one of the best foods served after eating pork dishes. It is one of the foods you shouldn't miss when attending a poncia which is termed as the "indispensable side of poncia".

Atsara is mainly grated green papaya, mixed with peeled and julienned carrots, ginger and turmeric, sliced garlic, bell pepper and red onion, and raisins. The mixture is steeped in sweetened vinegar.

And because papaya is laxative, it is believed to flush away all the excesses shoveled in during the feast.

In Filipino, atsara refers to anything pickled.

Pangasinan's Poncia :))

http://pangasinanblog.prepys.com/archives/category/food/

Poncia is a term associated for a party in Pangasinan. It's a celebration centered only on food. It is an undertaking by the entire barangay wherein people come to help in the preparation of the handa or dishes to be served from cooking, down to plating and serving. And the best part is where everybody partakes the food. 

The preparation for the poncia usually starts 24 hours before the celebration. So it is really a grand celebration. The Tagalog term of poncia is handaan which includes serving of foods during a party, wedding, baptism, fiesta, birthday, anniversary of all sorts, etc. No matter what kind of celebration it is, the most important in it are the foods served which give life to the celebration. 

lechon kawali

The most preferred beast for the handa is  the pig. Goat is also used but it is more costly because pig is more meaty than the goat. They used to serve a variety of dishes out of it. The most common served dish is igado and lechon kawali.

A dish of igado, a stew of the offals and some meat in vinegar. In this case some tomato sauce was added.

Lechon kawali, pan-fried pork belly strips. In other poncia this is further chopped into cubes for economic reasons.  

Poncia is tantamount to our fiesta.

SATURDAY'S DELIGHT

      I woke up late last Saturday because I'm tired having a general cleaning in Friday.

      When I came out from the room, no one is home. Everybody has gone for it was already 9:30 in the morning.

      When I opened the refrigerator, wow!! I've seen trays of cooled gelatin in different colors and they smell so good. I have eaten two small trays of it and I really had enough then I go back to sleep.

      By the time that I don't feel like sleeping, I began to marvel how the food tastes like that and smells like that. It's so good, different from other gelatins I've ever tasted. Then I began searching an answer to my question.

      Here's one of the best ways to prepare it though not exactly the same as the one that I've eaten.

http://www.food.com

Ingredients:

• 1 cup orange juice
• 1 (40 g) packet orange jelly powder (orange jelly crystals)
• 3/4 cup boiling water
• 2 cups yogurt
• 1/2 cup cream
• oranges (to garnish) or lemon, segments (to garnish)

Procedure:

1. Dissolve jelly in hot water and cool to room temperature, stir in orange juice and then yogurt until smooth.
2. Refrigerate until mixture begins to set.
3. Remove from fridge & whip until mixture is foamy.
4. Beat cream, until fluffy and fold into mixture.
5. Spoon into serving glasses & refrigerate until mixture is set, garnish with orange or lemon segments & some whipped cream.

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

It's not exactly the same as what my auntie has prepared last Saturday but I chose this recipe because of the orange garnish. It is because my auntie's delight tastes like orange though I did not see an orange in the food as you can see in the picture. I think it's the matter of flavoring.

MIDNIGHT SNACK

          Macaroni plus milk, plus seasonings is equal to a delicious snack.
          I've never thought that macaroni soup alone could feed our guests in our youth conference last September 3. My friends suggested this for our midnight snack during the overnight activity. Aside from it was easy to prepare we can also save more but can feed and satisfy the participants. great! It did. It's "sulit".
        Even if the activity is on going, I really have to visit the kitchen from time tio time to see how our cooks do it. Having missed their step by step procedure, I've tried to look for a recipe of this kind of food.

Macaroni soup

Ingredients

1 cup macaroni pasta
1 medium onion, mince
3 ounces cooked chicken meat, shredded or 4-6 ounces bone-in chicken piece/s, boil and shred meat, reserve broth
1 small carrot, about 2.5 ounces
4 ounces cabbage, thinly sliced or shredded
granulated garlic ( I used this instead of fresh because it’s more kid- friendly)
sea salt and pepper to taste or fish sauce (patis)
3/4- 1 cup evaporated milk or full cream milk
2-3 pieces of vienna sausage, sliced
1 boiled egg, sliced for garnish

Here’s how:

1. In a 2-quart saucepan or pot, heat about a tablespoon of olive oil. In it saute minced onion, carrots and uncooked macaroni; sprinkle about a teaspoon of granulated garlic and season with a little salt and pepper, cook for about a minute.

2. Pour in the 3 cups of chicken stock; bring to a boil and lower the heat a little and let it simmer for about 5 minutes.

3. Add the cooked chicken, simmer for about 2 minutes then add the cabbage, simmer for a couple of minutes then add milk and vienna sausage. Have a taste and adjust seasoning accordingly. 

4. Cook for a few minutes more or until pasta is tender.

5. Let cool a little before serving. Garnish with slices of boiled egg.

*recipe source:http://www.latestrecipes.net 

FOODS AROUND US

pinoy-entrepreneur.com

      I was stocked in my hometown in Pilar recently due to the long holidays. And because our place is a countryside where there is no Internet connections, I can't afford to stay connected with the outside world. The only thing that I can use to get updated is my cellphone. And good thing, we have a good signal there. Television and radio even sound boring to me. I'd rather listen to the chirping of the birds, rustling of the trees as the wind blows, and watch the bushes and turfs dance in the breeze. In doing this, my attention was caught by multifarious green vegetation  around me. The leafy vegetables in our backyard in my father's little garden. Suddenly, a brilliant idea pops to my mind. Why not spend my long vacation in cooking using the veggies around us. Great!

       Then I suggested that I'll be the cook for the family for the whole week. In Monday, I cooked malunggay with pagi for lunch. In tuesday, I've sauteed ampalaya with shrimp. In Wednesday, I've made winged bean adobo. In Thursday, I did shrimp sinigang with stringed beans and kangkong. In Friday, I've served grilled eggplant with soy sauce- calamansi dip.

       

biyay.i.ph

    

       These are all vegetable foods and all of these were just found around us. Cheap but nutritious and delicious. Oha! Nice vacation.

Traditional Noche Buena Foods

    In the Philippines, ham is called "hamon" and is very popular during Christmas season. And the most popular variety of ham is "hamon de Bola" which is a ball-shaped ham. During Christmas season, Philippines tend to go to several supermarkets to buy this food which plays an important part during this Yuletide season. It is then served on the table in preparation for the "Noche Buena" together with the other delicacies and fruits. Other Philippines considered ham as a present or gift to other people like in the office or even to their own relatives. The reason behind why Philippines like ham is that they enjoy the sweet flavor of ham specially that it is being served during Christmas season.

"Hamon" is part of the diet, gifts, customs and culture of the Philippine people.

google images

    Ham is the thigh and rump of pork from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion.

    The American people refer to the cuts as ham. Also, they considered it to be the ultimate holiday "entree". On the other hand, ham is called gammon in United Kingdom and jamon in Spain.

     The word ham comes from the Old English hamm. It is said that country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, Vermont and other nearby states.

Article Source: http://EzineArticles.com/4877836

Traditional Noche Buena Foods

     A traditional Christmas in the Philippines is not complete without Queso de Bola, for it has always included in Christmas banquets. Queso de Bola is the Filipino term, from Spanish, for Edam cheese. The term literally translates to "ball cheese". It is a Dutch cheese in a spherical shape (usually slightly flattened at the top and bottom) and coated with red wax. With its festive appearance, it is a favorite at Christmas time especially as part of Noche Buena. 

Queso de Bola

google images

    Edam cheese has a pale yellow color and an elastic texture and is produced using skimmed or semi-skimmed cows’ milk from Holland. In Spain and Latin America, it is a delicacy. Aged for at least seventeen weeks, Edam is mild-tasting and slightly nutty. It gets saltier and drier with age and does not spoil easily. Edam is very close to another well-known cheese named Gouda, though it has a lower fat and moisture content (40% fat compared to Gouda's 48%).

    It is usually molded in 2 to 4 pound (0.9 to 1.8 kilogram) spheres and coated in red paraffin. It is also produced in red-coated rectangular loaves. Originally the rind was brushed with vermilion to distinguish it from other Dutch cheeses, a purpose now served by the red paraffin. The wax is either yellow, red or black, the black color an indication that the cheese has been aged for a minimum of 17 weeks.

    Edam cheese is an ideal table cheese and can be paired with fruits such as pears, apples, or peaches, breads and crackers, and wines such as Pinot noir or Zinfandel.

   Edam cheese was one of the most popular cheeses during the 14th to the 18th century. It was preferred by most travelers because it could mature very well and last a long time. This made it ideal for traveling on ships to remote colonies.

   This cheese was also said to have been used as ammo for cannons because it is hard, big and round, like a cannonball. Its name comes from the Harbor of Edam where the cheese was widely sold.

Filipino Foods with Sabaw (clear broths)

   Nilaga in Filipino means "boiled". Nilagang Baboy is another Filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef with any kind you like and just add any vegetables of your choice. 


   Corns and ripe saba (Banana plantain) is also good in this dish. You may or may not add pork and beans , it's up to you if you'll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent  flavor. Nilaga is good in any kind of weather.


   My family love nilaga. They love soupy kind of dish that they quickly finish their meal. We always had our get-together with my tito's, tita's and cousins every weekend. 

NILAGANG BABOY (boiled pork)

google images

Ingredients :
· 1 kilo pork (choices of belly, neck or any bony parts of pork like spareribs), cut into serving pieces. You can opt to use beef shanks. Pinoys love the marrow ("utak") part. Deadma na muna sa cholesterol.
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 1/4 tsp. peppercorn
· salt to taste
· 2 potatoes, quartered or baby potatoes (leave skin on)
· pechay (bok choy) or cabbage leaves

Cooking Procedures :
1. Place pork in a big pot and let it be covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour. Do scoop out and discard the coagulated blood that accumulates on top of the broth. This happens especially when the meat is freshly butchered. You may want to put in the potatoes, too, after "cleaning" the soup.
2. Add sliced onions, peppercorn and season with salt.
3. Add Baguio beans. Simmer for 5 minutes.
4. Remove from heat. Add pechay or cabbage leaves. The remaining heat from the broth will make sure you do not overcook your veggies.
6. Serve immediately and with patis 

(fish sauce) on the side.


Philippine kitchen tip (oddities):
Don't laugh now, but if you want your tough beef to be tender in no time during boiling, put a spoon or teaspoon into the water along with it. It works. Don't ask me how or why. Just do it.

Filipino Foods with Sabaw (clear broths)

      Most Filipinos never let their guests go hungry. That’s one Filipino way of taking care of their guests. To give a warm welcome to their homes, they often serve Tinolang Manok to their guests.

     One of the many popular dishes in the Philippines is known as Tinolang Manok. It is otherwise known as Chicken Ginger Soup. Pretty much like the chicken soup our moms used to make with an Asian twist due to the ginger. Each province in the Philippines would its own version of Tinolang Manok. They’re all based on a single theme — chicken and ginger.

     You can't say that Tinolang manok without the ginger. The ginger gives the tinolang manok a special Asian aroma and taste. Without ginger, the tinolang manok would lose it's identfying zest and appeal. 

Now here's how to cook Tinolang Manok. Let's begin with the ingerdients of the dish. We would need  the following to make the Tinolang Manok. 

google images

TINOLANG MANOK (Chicken Stew)

Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.

  

Filipino Foods with Sabaw (clear broths)

Filipinos are not so fond of thick , creamy soups, . Instead, they love sabaw (clear broths), which they often use to kanin (boiled rice).


These are Filipino dishes that are known for their sabaw:

SINIGANG

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Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.