Pagkaing Pinoy-Ukoy Recipe

Ukoy
Ingredients
1 cup flour (arina)
1 cup water (tubig)
1 egg (itlog)
1 clove garlic finely minced (bawang)
1 tsp. salt
2 cups mung bean (mungo) sprouts

1 1/2 cups katas ng ulo ng hipon na dinurog

12 hipon (malilit)

Cooking Directions:

Paghaluin ang katas ng hipon,asin at bawang. Tunawin ang arina sa hiwalay na tasa at ibuhos sa pinaghalong mga sangkap.

Mag-init ng cooking oil sa kawali. Kapag mainit na magbuhos ng pinaghalong sangkap na tamang tama lang ang kapal para madaling maluto.

Ihain na may sawsawang suka na may bawang o asin.

Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food

Pagkaing Pinoy-Laing

I am from Bicol and this is our "national dish" Laing or Ginataang Dahon ng Gabi.

Gabi or taro is a versatile plant which leaves and stalks are cooked in coconut milk while the tuber (taro root crop) is cooked as sweets or desserts or can be used in vegetable dishes as well.

This is the recipe of the family.

Ginataang Dahon ng Gabi (Gabi Leaves with Coconut Milk)
(Laing)
Lutong Bikolano
Sangkap: (Ingredients)

• 20 tuyong dahon ng gabi,gayatin o himayin

(US residents can buy from
Filipino store, ready-to-cook-taro leaves packed in a plastic bag.
If you buy the gabi leaves with stems, let the bundle dry first. Fresh
leaves are not ideal for laing. There is a substance in the leaves and stalk
which make the throat itches. The stems may be included as long as they
are thoroughly dry, peeled and cut into half inch-size).

• 1/2 lb. pork (My mom used pork with little fat, diced in small pieces. If she used already cooked meat, she shreds them into small pieces).

• 1/2 lb. shrimp. (shelled) (small shrimps)I substitute hibe(dried naked

shrimps or the precooked shrimps that can be bought from the Oriental stores).

• 1 medium size ginger root.(before cutting it into strips, I peel and crush it first)

• siling labuyo (red pepper) (optional)(we usually put the crushed pepper before serving.There may be members of the family who do not want spicy laing).

• pamintang buo (peppercorns)

• 2 tbsps. bagoong (2 tbsps of shrimp paste)(optional)(For apartment and

conduminium dwellers, cooking with bagoong is discouraged. I substitute patis).

• 3 tasang gata ng niyog (3 cups of coconut milk)(US residents can buy the canned coconut milk or the frozen grated coconut. For the grated coconut, remember to set aside the first from the extraction, kakanggata ).

• 1 kutsarang cooking oil (1 tbsp. of cooking oil).
• 1/2 tasang tubig ( 1 cup water)
• crushed garlic
  

Instructions:

1. Put the diced pork in a deep skillet. Put water, enough to cover the meat.Cover and let boil for a few minutes or until the meat is cooked. Add water if necessary.

2. When water has dried up,wait until the meat is a little brown. Put the cooking oil and stir on a slow fire. Add the crushed garlic and continue stirring until the garlic turns brown. Add the ginger and the shrimp.

3. Pour the two cups of coconut milk into the skillet. Do not cover. Stir occassionally so that
the coconut milk will not coagulate or form bubbles. Add the peppercorn.

4. Add the gabi leaves when the coconut milk is boiling. Let it cook until the coconut milk is almost dried up. (Dry gabi leaves absorb the coconut milk).

5. Add the last cup of coconut milk( This is the kakanggata, the first to be extracted from grated coconut) and the shrimp paste or patis to taste.

Continue cooking until the coconut milk has dried up.




Pagkaing Pinoy,Lutong Pinoy,Laing ,Filipino cuisine,Pinoy Food,Pinoy recipe

Pagkaing Pinoy-Ginataang Tilapia

The genus name Tilapia is a latinisation of the Tswana word for "fish", thiape,coined by Scottish zoologist Andrew Smith in 1840. Some species of tilapia are called St. Peter's fish from the account in the Christian Bible about Peter catching a fish that carried a shekel coin in its mouth. Restaurants and food producers often avoid using tilapia name and instead refer to the fish as whitefish or perch; this is especially common in Europe and the U.S. where consumers are often unfamiliar with tilapia as a food fish.

Ginataang Tilapia -Tilapia Cooked in Coconut Milk
Sangkap:
• 6 pieces small Tilapia (gutted and scaled )
• 3 pcs of crushed garlic
• 1 medium size red onion (cut into 4 pcs)
• 1 green pepper (sliced)
• 1 small ginger (crushed and diced)
• 1 big eggplant (cut into eight pieces)
• 1/2 cup squash (cut in thin slices)
• salt to taste
• 2 cups of coconut milk
. peppercorn
• 1/2 cup of vinegar
. 2 pcs of bayleaf

Cooking instruction:

1. Place the tilapia on top of the eggplant, onion, garlic, bayleaf and squash in a saucepan.
2. Pour the first cup of coconut milk. Cook until the combined ingredients are half-cooked.

3. Add the second cup of coconut milk, cup of vinegar and salt to taste.
Let it simmer until cooked or until only a little coconut milk is left.


Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food

Pagkaing Pinoy-Tinolang Manok

T I N O L A N G M A N O K can be cooked either with papaya or chayote.

Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat) and other proteins. Its utility is in breaking down the tough meat fibers.It is included as a component in powdered meat tenderizers. Papaya enzyme is also marketed in tablet form to remedy digestive problems.

Chayote (pronounced [tʃa'jɔte], roughly "chy-O-tay"), is the Spanish name of the plant, from Nahuatl hitzayotli. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.

Here is the recipe from the housekkeeper of my friend.


T I N O L A N G M A N O K

Ingredients:

2 lbs Chicken, cut into serving pieces
1 tbsp Canola Cooking oil
2 cloves garlic,crushed and minced
1/2 medium ginger (crushed and sliced into strips)
1 Medium size onion, chopped
12 cups Water
2 pcs Chicken cubes
1 tsp Patis (fish sauce)
1/4 tsp Black pepper, ground
1 cup Chayote or green papaya,
peeled, seeded and cut into cubes
1 cup Sili (chili) leaves (substitute spinach if not available)
1/2 tsp of ground pepper ( I prefer the whole peppercorn, slightly
crushed)

Cooking directions:

1. In a wok, saute garlic in cooking oil until light brown.
Add onion and ginger when the onion is already transparent.

2. Add chicken and water. Boil until chicken is almost cooked.

3. Add chayote or papaya and the chicken cubes. Add more water if needed. Cover and let boil. Lower heat to
simmering until the vegetables are cooked.

4. Add the sili leaves, patis and ground pepper.

5. Cook for additional two minutes. Serve hot.

Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food,Tinolang manok

Pagkaing Pinoy-Tokwa't Baboy

Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk.

The following recipe can be served as main dish or pulutan (appetizer)
for drinking sessions.


T O K W A ' T B A B O Y
(Pork and Tofu Dish)

Ingredients:
1 lb Pork, liempo
4 pcs Tofu (soy bean curd)
2 cups Water
1 tsp Salt
3 tbsps vegetable oil

1/4 cup Vinegar
1 /4 cup Soy sauce
1/2 tsp Black pepper, ground
1 tsp Granulated sugar
1 tbsp Garlic, minced
1 medium size yellow or white onion, cut into rings

Cooking Directions :

1. Boil pork in water with 1/2 tsp salt until tender.
Cut the meat into 1/2-inch cubes. Set aside.

2. Fry the tofu or tokwa until firm and golden brown.
Drain on paper towels. Cut into 1/2-inch cubes. Set aside.

4. Combine the vinegar, soy sauce, salt, black pepper, sugar, and garlic in a bowl.
Mix well until salt and sugar are dissolved.

5. Put the fried tokwa and pork pieces
in a serving bowl. Pour the vinegar sauce over.
Garnish with fresh onion rings.

Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food

Pagkaing Pinoy-Leche Flan-The Traditional Way of Cooking

This is the favorite dessert in a fiesta, birthday party, wedding, baptism
and other Filpino handaa, My mom preferred to use the egg yolks only. The white
parts, she used for her facials and shampoo. Multi-user.

Here is her recipe.


Leche Plan (Egg Yolk)

10 egg yolks
1 big can of evaporated milk
1 big can of condensed milk
1.5 cups of white sugar
1 teaspoon vanilla

Melt the sugar in the evaporated milk. Add the egg yolks and condensed milk.
Stir to blend all the ingredients.

Pour the mixture in a lyanera (metal mold) lined with caramelized sugar . Straining can be done while pouring.

Cover the metal molds with foil. See to it that the molds are completely sealed
before putting theim in a wok filled with water boiled for steaming for an hour.

Let it cool before passing inverting the lyanera to a flat dish.

Preparation of caramelized sugar:

1 cup of white sugar
1/4 cup of water

Boil the sugar and water until it becomes red. Don't stir. When it is
red and syrupy, pour into the metal mold for a thin coat lining for the leche flan.

Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food,Leche flan