For this, we go to the storm-tossed islands of Leyte and Samar, periodically brought into our collective consciousness because of devastation wrought on their many places by typhoons. But Leyte is also home to the hardy Warays, they with their aggressive nature and can-do attitude. And this collection of recipes will also provide testimony to the region's other outstanding qualities.
TAMALUS
1 cup finely ground raw peanuts
3-1/4 cups water
2 tablespoons cooking oil
1 tablespoon atsuwete
1 teaspoon chopped garlic
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup water
1 cup malagkit flour
1/2 kilo pork liempo, cooked and thinly sliced
6 pieces banana leaves, wilted and greased (14"x15")
Cook peanut in water for 40 minutes.
Sauté atsuwete to extract color.
Remove seeds and brown garlic and onion.
Add peanut, vinegar, one teaspoon salt and 1/8 teaspoon pepper.
Cook until peanut sauce is thick enough to spread.
Add the remaining seasonings to the water and mix flour to form a ball of dough.
Divided equally into two portions.
Put one portion on a banana leaf and roll out with a rolling pin.
For a rectangle 10"x5x1/8.
Steam 5 minutes.
Remove carefully from hot steam with a turner.
When cool, slip dough on another leaf.
On the dough, arrange half of the pork and top with peanut sauce.
Fold dough neatly and spread top with peanut sauce.
Wrap with a piece of banana leaf and tie securely with a string.
Repeat the same procedure with the other half of the dough.
Steam for two hours.
Before serving, divide each tamalus into 5 slices.
LELANG
2 tablespoons cooking oil
1 teaspoon garlic
2 tablespoons sliced onion
1/2 cup fresh shrimps, blanched and shelled
1 cup cubed boiled pork
2 cups shrimp juice from pounded heads of shrimps
1 cup munggo sprouts (togue)
2 teaspoons salt
2 cups sotanghon, soaked and cut 2" long
1 cup water
1/4 cup green onions
Dash of pepper
Sauté garlic, onion, shrimp and pork.
Add shrimp juice.
Cover and allow to boil.
Add togue and cover.
Cook 10 minutes.
Season to taste.
Add sotanghon and cook 5 minutes longer.
Add one cup water and bring to a boil.
Just before removing from fire, add green onions and dash of pepper.
Serve hot. Serves 6.
LAUOT-LAUOT
2 cups coconut milk (second extraction)
1 cup dried dilis
1 tablespoon bagoong alamang
1-1/2 teaspoons salt
1 cup cubed squash
2 cups sliced patola
1 cups cut kangkong stems (1" lengths)
1 cup cubed okra
1/4 cup red pepper
2 cups kangkong leaves
2 cups alugbati leaves
1/4 cup sliced tomatoes
1/2 cup pure coconut milk
Heat second extraction of coconut milk with dried dilis and bagoong.
Cook 10 minutes.
Season with salt.
Add squash and cook 3 minutes.
Add patola, kangkong stems, okra, red pepper, leafy greens and tomatoes.
Cook 4 minutes.
Add coconut milk and remove from fire as soon as it boils.
6 servings.
EGGPLANT PAKSIW
1 cup pure coconut milk
1/2 cup vinegar
1 teaspoon peppercorn
2 teaspoons salt
6 pieces medium eggplant, whole
Place all the above ingredients in a saucepan except eggplant.
Bring to a boil and stir to avoid curdling of coconut milk.
Add eggplant and cook 15 minutes.
6 Servings.
BOCARILLO
1-1/2 cups sugar
2 cups grated coconut
1/2 cup evaporated milk (undiluted)
2 eggs, slightly beaten
1 tablespoon kalamansi juice
Mix sugar and grated coconut.
Cook over moderate heat, stirring constantly to avoid burning.
Add milk little by little, mixing thoroughly.
Add slightly beaten eggs; continue mixing over moderate. Heat.
Flavor with kalamansi juice.
Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper.
Yield: 50 pieces.
BINANGOL
3/4 cup shredded raw gabi
1 cup rich coconut milk (e medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2" dia., 2" high)
1/2 can (1 oz.) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying
Mix first three ingredients and cook over moderate heat for 5 minutes, constantly stirring.
Lower heat and continue cooking for 10 minutes.
Add condensed milk and cook over low heat 20 minutes longer, stirring constantly.
Fill each coconut shell with mixture.
Make a well in center and drop raw egg yolk.
Cover top with tuber mixture and spread until smooth, very close to brim or shell.
Cover whole shell with two layers banana leaves and tie securely with strings.
Steam half an hour.
12 servings.
Saturday, July 16, 2005
Recipes From Western Visayas - Region VI
The western portions of the Visayas take us to the islands of Panay, Guimaras of mango fame, part of Negros, and Romblon more noted not for its cuisine but things like its marble.
While the main ingredients may all look too familiar, such as pig's feet, bangus, and chicken, the different ways that the dishes are put together reveal the artistry and resourcefulness of the peoples in this region.
Thus a menu like Chicken Binakol introduces us to the use of a bamboo tube in cooking.
PORK TINOLA WITH BANANA HEART & GREEN PAPAYA
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/4 kilo spareribs, cut into serving pieces
4 teaspoons salt
3 cups rice washing
2 cups sliced banana heart
2 cups sliced green papaya
3 cups sili leaves
Sauté garlic, onion and spareribs.
Season with salt.
Add rice washing and let boil.
Add banana heart, green papaya and cook 8 minutes.
Add sili leaves and cook 2 minutes more.
Serve hot.
LASWA WITH PINAKAS
3 cups rice washing
2 tablespoons sliced onion
1/4 cup sliced tomatoes
6 pieces dried pinakas (fish), washed
2 cups cut sitaw (2" lengths)
2 cups cubed kalabasa
2 pieces eggplant, sliced diagonally
2 cups alugbati
Combine first three ingredients and bring to a boil.
Add pinakas and cook 3 minutes.
Add sitaw, kalabasa and cook 2 minutes.
Add eggplant and alugbati.
Cook 4 minutes more.
Serve hot.
TINUM-ANAN
1 kilo pig's feet, cleaned and cut into serving pieces
1/2 cup vinegar
1 cup young guava leaves, washed and chopped
1 tablespoon salt
1 tablespoon ginger
1 tablespoon garlic
Dash of pepper
2 cups water
Guava leaves for lining
Banana leaves for wrapping
Combine all ingredients except water.
Let stand 20-25 minutes.
Line saucepan with guava leaves and set aside.
Wrap pork mixture in banana leaves and place on top of guava leaves in the saucepan.
Add water, boil, then lower heat and allow to simmer until meat is tender.
Serve hot.
BANGUS NILAGPANG
1 medium bangus, cleaned, salted and broiled
3 pieces tomatoes, broiled
1 small onion, broiled
2 cups boiled water
1/4 cup cut green onions
1 teaspoon salt
2 pieces siling labuyo, crushed
Flake broiled bangus coarsely; remove bones.
Slice broiled tomatoes and onion.
Mix with bangus.
Add boiled water and green onions.
Season with salt and siling labuyo.
Serve hot.
CHICKEN BINAKOL
1 small chicken, cleaned and cut into 6 serving portions
4 medium potatoes, pared and quartered
2 tablespoons oil
1 teaspoon crushed garlic
1/4 cup sliced tomatoes
2 cups water
2 tablespoons salt
1/4 teaspoon pepper
1 fresh bamboo tube (1 node, 12" long 4" diameter)
2 tablespoons sliced onion
1 bundle tanglad (lemon grass) sufficient to close end of tube
Mix all ingredients and put inside bamboo tube.
Close open end with tanglad leaves and place over live coal in a diagonal position to prevent dripping.
Turn bamboo at 5-minute intervals.
Cook 45-50 minutes until chicken is tender.
BAYE-BAYE
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1-1/2 cups butong (young coconut), grated
Grind toasted pinipig
In a bowl, mix ground pinipig, coconut water and sugar.
Blend well and add grated butong.
Divide into serving portions.
Wrap each servings in banana leaves or wax paper.
Chill before serving.
CHICKEN WITH BANANA UBAD AND KADYOS
1-1/4 cups fresh kadyos
1 small chicken, cut into serving pieces
2 cups water
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/2 cup sliced tomatoes
4 teaspoons salt
2 cups thinly sliced banana ubad
4 pieces tanglad leaves
Boil kadyos and chicken together until tender.
Separate chicken from kadyos and set aside.
Sauté garlic, onion, tomatoes and boiled chicken.
Season with salt.
Add kadyos and broth.
Let boil.
Add banana ubad and tanglad and cook 10 minutes more.
Remove tanglad leaves before serving.
While the main ingredients may all look too familiar, such as pig's feet, bangus, and chicken, the different ways that the dishes are put together reveal the artistry and resourcefulness of the peoples in this region.
Thus a menu like Chicken Binakol introduces us to the use of a bamboo tube in cooking.
PORK TINOLA WITH BANANA HEART & GREEN PAPAYA
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/4 kilo spareribs, cut into serving pieces
4 teaspoons salt
3 cups rice washing
2 cups sliced banana heart
2 cups sliced green papaya
3 cups sili leaves
Sauté garlic, onion and spareribs.
Season with salt.
Add rice washing and let boil.
Add banana heart, green papaya and cook 8 minutes.
Add sili leaves and cook 2 minutes more.
Serve hot.
LASWA WITH PINAKAS
3 cups rice washing
2 tablespoons sliced onion
1/4 cup sliced tomatoes
6 pieces dried pinakas (fish), washed
2 cups cut sitaw (2" lengths)
2 cups cubed kalabasa
2 pieces eggplant, sliced diagonally
2 cups alugbati
Combine first three ingredients and bring to a boil.
Add pinakas and cook 3 minutes.
Add sitaw, kalabasa and cook 2 minutes.
Add eggplant and alugbati.
Cook 4 minutes more.
Serve hot.
TINUM-ANAN
1 kilo pig's feet, cleaned and cut into serving pieces
1/2 cup vinegar
1 cup young guava leaves, washed and chopped
1 tablespoon salt
1 tablespoon ginger
1 tablespoon garlic
Dash of pepper
2 cups water
Guava leaves for lining
Banana leaves for wrapping
Combine all ingredients except water.
Let stand 20-25 minutes.
Line saucepan with guava leaves and set aside.
Wrap pork mixture in banana leaves and place on top of guava leaves in the saucepan.
Add water, boil, then lower heat and allow to simmer until meat is tender.
Serve hot.
BANGUS NILAGPANG
1 medium bangus, cleaned, salted and broiled
3 pieces tomatoes, broiled
1 small onion, broiled
2 cups boiled water
1/4 cup cut green onions
1 teaspoon salt
2 pieces siling labuyo, crushed
Flake broiled bangus coarsely; remove bones.
Slice broiled tomatoes and onion.
Mix with bangus.
Add boiled water and green onions.
Season with salt and siling labuyo.
Serve hot.
CHICKEN BINAKOL
1 small chicken, cleaned and cut into 6 serving portions
4 medium potatoes, pared and quartered
2 tablespoons oil
1 teaspoon crushed garlic
1/4 cup sliced tomatoes
2 cups water
2 tablespoons salt
1/4 teaspoon pepper
1 fresh bamboo tube (1 node, 12" long 4" diameter)
2 tablespoons sliced onion
1 bundle tanglad (lemon grass) sufficient to close end of tube
Mix all ingredients and put inside bamboo tube.
Close open end with tanglad leaves and place over live coal in a diagonal position to prevent dripping.
Turn bamboo at 5-minute intervals.
Cook 45-50 minutes until chicken is tender.
BAYE-BAYE
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1-1/2 cups butong (young coconut), grated
Grind toasted pinipig
In a bowl, mix ground pinipig, coconut water and sugar.
Blend well and add grated butong.
Divide into serving portions.
Wrap each servings in banana leaves or wax paper.
Chill before serving.
CHICKEN WITH BANANA UBAD AND KADYOS
1-1/4 cups fresh kadyos
1 small chicken, cut into serving pieces
2 cups water
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/2 cup sliced tomatoes
4 teaspoons salt
2 cups thinly sliced banana ubad
4 pieces tanglad leaves
Boil kadyos and chicken together until tender.
Separate chicken from kadyos and set aside.
Sauté garlic, onion, tomatoes and boiled chicken.
Season with salt.
Add kadyos and broth.
Let boil.
Add banana ubad and tanglad and cook 10 minutes more.
Remove tanglad leaves before serving.
Friday, July 15, 2005
Recipes From Central Visayas - Region VII
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.
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.
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.
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