Wednesday, July 13, 2005

Recipes from Southern Mindanao - Region XI

Our southern neighbors, which include the huge provinces of Davao and Cotabato, reflect their cultural diversities in their exotic recipes, for which these places are noted.

MUNGGO WITH TINAPONON
5 cups boiling water
1 cup dried munggo
1/2 cup sliced tomatoes
1 cup flaked smoked fish
3 cups sliced eggplant
1 tablespoon salt
3 cups kangkong leaves

Add munggo to the boiling water and let simmer for half an hour or until tender.
Mash.
Add tomatoes, flaked smoked fish (tinaponon) and eggplant.
Bring to a boil.
Season with salt.
Add kangkong leaves and cook 3 minutes longer.

DALAG ROLLETES WITH TOMATO SAUCE (Cotabato)
6 medium slices dalag fillet
2 tablespoons soy sauce
2 tablespoons kalamansi juice
1 teaspoon minced garlic
- Dash of pepper
2-1/2 teaspoons salt
1/4 cup cracker crumbs
1 cup oil for frying
2 tablespoons sliced onions
1/2 cup sliced tomatoes

Marinate fillet in soy sauce, kalamansi juice, garlic, pepper and salt.
Drain and set aside marinade for the preparation of sauce.
Roll fillet in crumbs.
Fry in deep fat over moderate heat until fish is well done.
Sauté garlic drained from marinade in two tablespoons of oil.
Add onion, tomatoes and marinade.
Cook 2 minutes longer.
Serve on rolletes, Six servings.

PAKLAY (Davao)
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons chopped onion
1/2 cup each of cooked and sliced pork (liempo), kidney, spleen, heart and liver
1/4 cup native vinegar
2 cups broth
1 cup cubed, unripe pineapple
3/4 cup sliced gre
en and red pepper
2-1/2 teaspoons salt

Sauté garlic, ginger, onion, pork and variety meats.
Add vinegar and broth.
Bring to a boil.
Add pineapple and pepper.
Season with salt.
Cook 5 minutes longer.
Serve hot. Six servings.

LITUB WITH YOUNG CORN AND MALUNGGAY (Davao)
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1 cup shredded young corn
7 cups water
2-1/2 teaspoons salt
3 cups litub (sea-shell)
3 cups malunggay leaves

Sauté garlic, onion, and corn.
Add water and cook until corn is almost tender.
Season with salt.
Bring to a boil and add litub.
Cook 10 minutes.
Add malunggay leaves and cook 5 minutes longer.
Serve hot. Six servings.

7 comments:

  1. Anonymous8:00 PM

    do you have any background and other informations about Litub such as:
    -its history?
    -uses?
    -when it is served?

    we need it for our food exhibit. thanks so much! :)

    ReplyDelete
  2. Sorry, can't offer any more information, but Google could.

    ReplyDelete
  3. mhiss nakita9:26 PM

    you don't even have a picture of you recipi
    . for us to be aware what is the physical appearance for your dishes.

    ReplyDelete
  4. Anonymous11:06 PM

    you should have pictures for us to see if those dishes are interesting ..

    ReplyDelete
  5. KATH VIILE11:16 PM

    do you have any recipe for desserts in Region XI?

    ReplyDelete
  6. Sorry to all, this is all I can offer at this time. Will research, time permitting.

    ReplyDelete
  7. Anonymous6:26 AM

    your site was of great help =) keep up the good work Sir Amadeo.

    ReplyDelete

Welcome. Your comments are appreciated.