Recipes from Western Mindanao Region IX

In our next series of local recipes, we present this time those from Western Mindanao Region IX

CURRIED CHICKEN WITH COCOMILK
(Curry Manok Iban Talum)

1 spring chicken, cut into serving pieces
1 tablespoon salt
- Cooking oil for frying
1/2 cup chopped onion
2-1/2 cups cocomilk (2nd extraction)
1 tablespoon curry powder
3 pieces eggplant, cut into serving pieces
1/2 cup pure cocomilk
1 teaspoon salt
- Dash of pepper

Season chicken with salt, fry and set aside.
Saute onion, add chicken, thin cocomilk and curry powder.
Cook for the few minutes.
Add eggplant, cook until sauce thickens.
When almost dry, add pure cocomilk.
Season with salt and pepper.
Serve hot. 6 servings.

MARAS SALAD

2 tablespoons flaked, boiled dried fish
1/2 teaspoon salt
2 pieces crushed siling labuyo
1/2 cup pure coconut milk
- Dash of pepper
1 medium cucumbers thinly cut lengthwise
2 medium tomatoes, sliced crosswise

Mix above ingredients except cucumber and tomatoes.
Arrange cucumber in a dish, then pour over coconut milk mixture.
Garnish with tomatoes before serving.

TIOLAH SAPI

2 tablespoons cooking oil
1 tablespoon pamapa
1/4 kilo beef with bones
8 cups rice washing
1 tablespoon salt
6 stalks of petsay

Saute pamapa and beef for 5 minutes.
Add rice washing, cover and cook till meat is tender.
Season with salt.
Drop petsay and cook 3 minutes.

Pamapa:
Mix and pound together:
1 tablespoon garlic
1/4 cup chopped onion
2 tablespoons chopped tumeric
2 tablespoons chopped ginger
4 pieces siling labuyo
1 teaspoon salt
1/4 part whole coconut, roasted to dark brown

TORTUGA STEAK

2 tablespoons kalamansi juice.
1 tablespoon toyo
2 teaspoons salt
- Dash of pepper
5 tablespoons cooking oil
6 slices meat
1 medium onion, sliced into rings

Marinate meat in kalamansi juice, toyo, salt and pepper.
Fry meat in moderate heat for 3 minutes.
Turn and cook 3 minutes longer, then set aside.
Fry onion rings in fat left in pan.
Add toyo mixture and bring to a boil.
Pour heated mixture over steak before serving.