Our focus today will be on the two big members of this region, Cebu and Bohol. Two places that are close and dear to me because I spent part of my youth in Cebu, the home province of my mother, and Bohol, for vacations being very proximate to our nothern Mindanao province.
APAN-APAN
1/2 cup vinegar
1/2 cup water
3 cups kangkong stems, cut into 1/2" lengths
2 tablespoons cooking oil
1 teaspoon crushed garlic
2 tablespoons sliced onion
1/4 cup sliced tomatoes
3 tablespoons bagoong alamang
Mix vinegar and water and heat in a saucepan.
As soon as mixture boils, add kangkong stems.
Cook for 7 minutes over high heat until all the liquid is absorbed.
Set aside.
In the same pan, sauté garlic, onion, tomatoes and bagoong alamang.
Add kangkong stems and mix thoroughly.
Remove from fire and serve as relish or appetizer.
Serves 6.
BINU-HANG GABI
6 pieces gabi tuber
6 tablespoons brown sugar
1-1/2 cups grated coconut
Wash gabi thoroughly.
Bore a hole on each tuber top and scrape out flesh without destroying shape of tuber.
Mix gabi meat with brown sugar and coconut.
Stuff gabi shells with mixture and cook in a pan of water until done.
Pare gabi, slice and serve.
Serves 6.
BUTSE-BUTSE
3/4 cup kamote
1-1/2 cups brown sugar
5 calamansi, squeezed
2 cups grated cassava
Boil kamote and mash.
Add sugar and a little amount of water to moisten mixture.
Add calamansi juice and mix well.
Set aside.
To the grated cassava, add a little sugar and water and set aside.
Form kamote mixture and cassava mixture into balls.
Insert kamote balls into cassava balls and fry until brown.
Roll in sugar and serve.
LINUBIHANG MUNGGO
4 cups water
1 cup dried munggo
2 cups coconut milk (second extraction)
1 tablespoon salt
3 cups malunggay leaves
1/4 cup sliced tomatoes
2 tablespoons cut green onions
1/2cup pure coconut milk.
Dilis
Heat water; as soon as it boils, add munggo.
Simmer for about half an hour until tender.
Mash.
Add dilis, second extraction of coconut milk and salt.
Cook 10 minutes.
Add malunggay, tomatoes and onions.
Cook 4 minutes.
Add pure coconut milk and cook for another minute.
Serves 6.
BUTONG WITH CRABS
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/4 cup sliced tomatoes
2-1/2 cups grated buko meat
1 cup coconut water
2-1/4 teaspoons salt
3 boiled crabs, cut into halves
2 tablespoons green onions
Sauté garlic, onion, tomatoes and buko.
Add water and season with salt.
Add crabs.
Cover and cook 10 minutes.
Drop green onions and cook 2 minutes longer before removing from fire.
Serves 6.
UTAN
6 segments garlic, minced
1 onion, sliced
2 tomatoes, sliced
1-1/2 tablespoons cooking oil
1 cup fine flaked fish
2 cups cut sitaw (2" lengths)
3 eggplants, quartered
3 cups sliced squash
Salt
Soy Sauce
1-1/2 cups bago leaves
Sauté garlic, onion and tomatoes in oil.
Add flaked fish, enough water and simmer.
Add sitaw, eggplant and squash.
Season to taste.
Add bago leaves and simmer until done.
Serves 6.
Friday, July 15, 2005
Wednesday, July 13, 2005
A Day In The Life
All the people I have encountered so far paint a dreary picture of their own individual economic conditions. The helpers we have engaged during our stay are mostly out of work and quite insistent that we hire then on a regular basis so they can feed their families. The carpenters are the same. The ones hired are out of work and are very glad to find work, whatever work is available. The business entrepreneurs chime in with the same woes. Business is bad, sales are down, and prices for producers are very volatile and most of the times, not good enough to be sustainably profitable.
Except for one.
He used to have a thriving appliance business but according to him, he is just bidding his time before he gets out of the business But he has one good "cash crop" that guarantees good sales and no bad debts. He has deployed in most towns of the eastern portion of the province, what are called videoke machines, at five pesos a pop. Drop a fiver and one can sing along for a few minutes, away from the dreary problems of daily living. He said he has hundreds of them scattered in the province.
And in the world of karaoke machines, the latest is now a DVD player with over 14,000 songs crammed in one DVD disc, showing many pretty petite Chinese ladies in their bikinis, cavorting around different beaches most probably located in mainland China.
One can take this home and spend one's remaining days going through the thousands of songs, available at the push of some buttons.
So, in a nutshell, our compatriots continue to find ways to parry the daily onslaught of hardships and sing the night away, accompanied by a couple of cheap light beer. At 20 pesos a pop.
Aside from this, everything else is heavenly, especially when one is perched atop Dahilayan Barrio in Manolo Fortich, watching the lettuce, strawberries, tomatoes, red pepper, etc. grow and eating them dipped in vinegar.
And as I end this, I sit amidst a bunch of shrieking kids playing video games in an internet cafe boasting of over 40 PCs crammed in a little space, as much space as one can muster when one locates very close to a big crowded school like Liceo.
So, rest well because all's well.
Except for one.
He used to have a thriving appliance business but according to him, he is just bidding his time before he gets out of the business But he has one good "cash crop" that guarantees good sales and no bad debts. He has deployed in most towns of the eastern portion of the province, what are called videoke machines, at five pesos a pop. Drop a fiver and one can sing along for a few minutes, away from the dreary problems of daily living. He said he has hundreds of them scattered in the province.
And in the world of karaoke machines, the latest is now a DVD player with over 14,000 songs crammed in one DVD disc, showing many pretty petite Chinese ladies in their bikinis, cavorting around different beaches most probably located in mainland China.
One can take this home and spend one's remaining days going through the thousands of songs, available at the push of some buttons.
So, in a nutshell, our compatriots continue to find ways to parry the daily onslaught of hardships and sing the night away, accompanied by a couple of cheap light beer. At 20 pesos a pop.
Aside from this, everything else is heavenly, especially when one is perched atop Dahilayan Barrio in Manolo Fortich, watching the lettuce, strawberries, tomatoes, red pepper, etc. grow and eating them dipped in vinegar.
And as I end this, I sit amidst a bunch of shrieking kids playing video games in an internet cafe boasting of over 40 PCs crammed in a little space, as much space as one can muster when one locates very close to a big crowded school like Liceo.
So, rest well because all's well.
Recipes from Central Mindanao - Region XII
Rounding out our parade of recipes so far focused on Mindanao, we take pride in detailing some noted recipes from our inland brothers from Central Mindanao - Region XII, completing our tour of the entire big island.
After this, we shall be visiting the Visayas regions with their equally tantalizing array of recipes born and mastered as only their people could create and concoct.
But for this series, some may find some familiar names such as molo soup, ginat-an manok, or sotanghon, but rest assured these recipes are prepared as only those from this region are noted to do.
NOEL SANDWICH LOAF
1 sandwich loaf, unsliced
1-1/2 cups chopped cooked ham
1 cup crushed pineapple, drained
1 cup pickle relish
3/4 cup chopped tomatoes
6 tablespoons margarine
1 tablespoon mayonnaise
1/2 cup finely chopped salted peanuts
- Pickles, cucumber and tomato slices for garnishing
Remove crust from loaf
Slice horizontally into four pieces.
Blend ham separately with crushed pineapple, with pickles, with chopped tomatoes.
Spread pineapple-ham on top layer, tomato-ham on center, pickles-ham on bottom.
Wrap in wax paper and chill overnight.
To make coating, beat margarine and mayonnaise until smooth.
Spread over loaf.
Sprinkle with peanuts.
Garnish with pickles, cucumber and tomato slices.
PIARUN (Piyar-ren)
15 tanglad leaves
1 medium dalag, cut into serving pieces
1/2 cup grated coconut
2 teaspoons crushed tumeric
1 tablespoon onion, sliced
1 cup thin cocomilk
1-1/2 teaspoons salt
Pound together:
1 tablespoon minced onion
2 tablespoons minced ginger
2 tablespoons minced sacorab (shallot bulb)
4 pieces crushed siling labuyo
1 cup cocomilk, thick
Line pan with tanglad leaves and arrange fish.
Put in the rest of the ingredients except the thick coconut milk.
Cook over brisk fire for 5 minutes and continue cooking over low heat for 30 minutes.
Add thick coconut milk and boil 2 minutes.
Serve hot. Serves 6.
MOLO SOUP
Filling:
1/4 kilo ground pork
1/2 cup flaked chicken meat
3 tablespoons chopped green onion
1/2 cup chopped white onion
- salt, toyo and pepper to taste
2 tablespoons minced garlic
2 eggs
1/2 cup chopped, shelled shrimp
3"x3" square molo wrappers
Broth:
2 tablespoons cooking oil
2 tablespoons minced garlic
1/2 cup chopped onions
15 cups chicken broth
- Salt and pepper to taste
1/2 cup chopped green onions
Mix all filling ingredients together.
Set aside half for the broth and wrap the rest by teaspoonfuls with molo wrappers.
Sauté garlic and onions.
Add remaining half of stuffing mixture and cook for 3 minutes.
Add chicken broth.
Season with salt and pepper.
Simmer 3 minutes before dropping in molo.
When done, add chopped green onion.
GINAT-AN MANOK WITH DUYAW & SILING LABUYO
2 tablespoons cooking oil
1 hear garlic, crushed
1 piece duyaw or yellow ginger, sliced
2 tablespoons chopped onion
1 spring chicken, cut into serving portions
1 teaspoon salt
2 cups thin cocomilk
2 fresh siling labuyo, crushed
1 cup thick cocomilk
Sauté garlic, ginger, onion and chicken.
Add salt.
Cook for a while then add thin cocomilk and siling labuyo.
Cook until meat in tender and the sauce thickens.
Add thick cocomilk and simmer for another 5 minutes.
Serve hot.
SOTANGHON DE LUXE
1/2 kilo ground pork
1/2 kilo ground shrimp
2 onions, chopped fine
5 eggs
1/2 cup flour
1 chicken
1/2 cup ham
1/2 kilo sotanghon
2 heads garlic, crushed
1 onion
- Salt and pepper to taste
- Cooking oil
- Patis
- Seasoning
- Chicken broth
- Green onions
Mix the pork, shrimps, onion, eggs, flour, salt and pepper until well blended.
Heat cooking oil in a pan and add this mixture.
Steam for 1 hour.
When done, cool and cut into cubes.
Boil the chicken and ham. When tender, flake into small pieces.
Soak the sotanghon first for 1 hour in water.
Dip in boiling water, and then drain.
Cut into desired lengths.
Sauté the garlic. When brown, remove and set aside.
Add the onion, flaked chicken and ham.
Season with patis and seasoning.
Add some chicken broth and then the sotanghon.
Garnish with fried garlic and green onions.
CASSEROLE OF CREAMED LOBSTER AND MACARONI
2 cups lobster meat (2 cans, 6 ounces each)
1/4 cup butter
1/3 cup enriched flour
1/3 cup butter/margarine
2 teaspoons salt
1/4 teaspoon pepper
2-1/2 teaspoons paprika
3-1/2 cups milk
1/3 cup sherry wine
1/4 kilo elbow macaroni
1/ 2 cup grated cheese
1/4 cup melted butter
Cut lobster meat in small pieces and sauté in 1/4 cup butter.
For sauce, melt 1/3 cup butter or margarine in large saucepan.
Blend in flour, salt, pepper and paprika.
Add milk gradually, stirring constantly; cook until thickened.
Add lobster meat and sherry wine.
Cook macaroni in boiling salted water until tender. Drain.
Add macaroni to lobster mixture.
Turn into lightly greased 2-quart casserole.
Sprinkle top with cheese.
Pour 1/4 cup melted butter over top of casserole.
Bake in moderate oven (350degF) until sauce is bubbly and cheese is melted and delicately browned, 20 to 25 minutes.
Serves 6.
After this, we shall be visiting the Visayas regions with their equally tantalizing array of recipes born and mastered as only their people could create and concoct.
But for this series, some may find some familiar names such as molo soup, ginat-an manok, or sotanghon, but rest assured these recipes are prepared as only those from this region are noted to do.
NOEL SANDWICH LOAF
1 sandwich loaf, unsliced
1-1/2 cups chopped cooked ham
1 cup crushed pineapple, drained
1 cup pickle relish
3/4 cup chopped tomatoes
6 tablespoons margarine
1 tablespoon mayonnaise
1/2 cup finely chopped salted peanuts
- Pickles, cucumber and tomato slices for garnishing
Remove crust from loaf
Slice horizontally into four pieces.
Blend ham separately with crushed pineapple, with pickles, with chopped tomatoes.
Spread pineapple-ham on top layer, tomato-ham on center, pickles-ham on bottom.
Wrap in wax paper and chill overnight.
To make coating, beat margarine and mayonnaise until smooth.
Spread over loaf.
Sprinkle with peanuts.
Garnish with pickles, cucumber and tomato slices.
PIARUN (Piyar-ren)
15 tanglad leaves
1 medium dalag, cut into serving pieces
1/2 cup grated coconut
2 teaspoons crushed tumeric
1 tablespoon onion, sliced
1 cup thin cocomilk
1-1/2 teaspoons salt
Pound together:
1 tablespoon minced onion
2 tablespoons minced ginger
2 tablespoons minced sacorab (shallot bulb)
4 pieces crushed siling labuyo
1 cup cocomilk, thick
Line pan with tanglad leaves and arrange fish.
Put in the rest of the ingredients except the thick coconut milk.
Cook over brisk fire for 5 minutes and continue cooking over low heat for 30 minutes.
Add thick coconut milk and boil 2 minutes.
Serve hot. Serves 6.
MOLO SOUP
Filling:
1/4 kilo ground pork
1/2 cup flaked chicken meat
3 tablespoons chopped green onion
1/2 cup chopped white onion
- salt, toyo and pepper to taste
2 tablespoons minced garlic
2 eggs
1/2 cup chopped, shelled shrimp
3"x3" square molo wrappers
Broth:
2 tablespoons cooking oil
2 tablespoons minced garlic
1/2 cup chopped onions
15 cups chicken broth
- Salt and pepper to taste
1/2 cup chopped green onions
Mix all filling ingredients together.
Set aside half for the broth and wrap the rest by teaspoonfuls with molo wrappers.
Sauté garlic and onions.
Add remaining half of stuffing mixture and cook for 3 minutes.
Add chicken broth.
Season with salt and pepper.
Simmer 3 minutes before dropping in molo.
When done, add chopped green onion.
GINAT-AN MANOK WITH DUYAW & SILING LABUYO
2 tablespoons cooking oil
1 hear garlic, crushed
1 piece duyaw or yellow ginger, sliced
2 tablespoons chopped onion
1 spring chicken, cut into serving portions
1 teaspoon salt
2 cups thin cocomilk
2 fresh siling labuyo, crushed
1 cup thick cocomilk
Sauté garlic, ginger, onion and chicken.
Add salt.
Cook for a while then add thin cocomilk and siling labuyo.
Cook until meat in tender and the sauce thickens.
Add thick cocomilk and simmer for another 5 minutes.
Serve hot.
SOTANGHON DE LUXE
1/2 kilo ground pork
1/2 kilo ground shrimp
2 onions, chopped fine
5 eggs
1/2 cup flour
1 chicken
1/2 cup ham
1/2 kilo sotanghon
2 heads garlic, crushed
1 onion
- Salt and pepper to taste
- Cooking oil
- Patis
- Seasoning
- Chicken broth
- Green onions
Mix the pork, shrimps, onion, eggs, flour, salt and pepper until well blended.
Heat cooking oil in a pan and add this mixture.
Steam for 1 hour.
When done, cool and cut into cubes.
Boil the chicken and ham. When tender, flake into small pieces.
Soak the sotanghon first for 1 hour in water.
Dip in boiling water, and then drain.
Cut into desired lengths.
Sauté the garlic. When brown, remove and set aside.
Add the onion, flaked chicken and ham.
Season with patis and seasoning.
Add some chicken broth and then the sotanghon.
Garnish with fried garlic and green onions.
CASSEROLE OF CREAMED LOBSTER AND MACARONI
2 cups lobster meat (2 cans, 6 ounces each)
1/4 cup butter
1/3 cup enriched flour
1/3 cup butter/margarine
2 teaspoons salt
1/4 teaspoon pepper
2-1/2 teaspoons paprika
3-1/2 cups milk
1/3 cup sherry wine
1/4 kilo elbow macaroni
1/ 2 cup grated cheese
1/4 cup melted butter
Cut lobster meat in small pieces and sauté in 1/4 cup butter.
For sauce, melt 1/3 cup butter or margarine in large saucepan.
Blend in flour, salt, pepper and paprika.
Add milk gradually, stirring constantly; cook until thickened.
Add lobster meat and sherry wine.
Cook macaroni in boiling salted water until tender. Drain.
Add macaroni to lobster mixture.
Turn into lightly greased 2-quart casserole.
Sprinkle top with cheese.
Pour 1/4 cup melted butter over top of casserole.
Bake in moderate oven (350degF) until sauce is bubbly and cheese is melted and delicately browned, 20 to 25 minutes.
Serves 6.
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.
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.
Sunday, July 10, 2005
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.
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.
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