"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Thursday, January 27, 2011

Bicol Food Trip: Kinalas, Toasted Siopao, Pinangat at Iba pa...

Bicol province is always associated with laing and bicol express dishes, but we also have other foods which are uniquely Bicolano...
I haven't been to Bicol for a long long time, and as I had the chance to have a short 2-day visit I made sure to not miss the foods I've been imagining for years, too. My 2-day stay in Naga City was surely a delicious one!

Toasted Siopao

 Toasted Siopao .... Yes, you've read it right. It's not steamed or fried, as what we can usually find in Manila.We have this toasted siopao in Naga and other neighboring towns. But the best I have tasted are the ones from Naga Garden Restaurant. This is something you will always want for more and more and more...




Putong Bagas na may Bukayo

Putong Bagas na may Bukayo ... This is a made of "giniling na bigas" placed in a small coconut shell,thus the round form, with sweet "bukayo" filling - young coconut shreds simmered and cooked in brown sugar.
And there's this big steamer where the puto's are cooked.
This used to be my favorite merienda when we still live in Tigaon. At Naga City, you can buy this early morning (as in as early as  6:00am and not later) from Manang with her "kariton" beside San Francisco church. But if you happen to miss her, you can still find some puto sellers along Ateneo avenue in the afternoon, or in front of Master's square - which sells morning and afternoon


Pinangat or Tinuktok

Pinangat or Tinuktok ... Pinangat also known as Tinuktok is another delicious dish in Bicol. This is a mixture of minced young coconut meat, shrimps and spices wrapped in Taro leaves and cooked in coconut milk. Tan-ag leaves are also used in wrapping instead of taro leaves, but finding these leaves is not that easy.
There are several restaurants in Naga City which sells this dish. You can try the ones from Bob Marlin Restaurant and Grill, one of the best.


Kinalas with egg


Kinalas ... Perfect anytime of the day! This is a a local version of Naga for mami. This is a combination of  hot beef broth , a unique thick sauce,beef strips, fresh mami noodles, onion leeks and garlic. If you want a taste of one of Naga's best Kinalas, look for Aling Cely's Kinalas at Dimasalang St. corner Barlin St.
A visit in Naga is not complete without tasting this one.

Goto sa Bigg's
Goto Sa Bigg's ... During my college days in Naga, the one that sells this was Nald's restaurant, i think it was a franchise of Bigg's - a Bicol homegrown fastfood. They serve several delicious dishes such as laing, crispy chicken, tenderloin tips and some more... But their Goto is one of my favorite, it's so "masarap" and loaded with chicharon.

Laing Pizza


Laing Pizza ... Now this is something new! It's like eating our homemade laing sans the rice... And this tasted so goooooooood! A thin crust pizza topped with real laing, with pork, bagoong and rich topping of cheese.
You surely shouldn't miss this one! Try this at CWC ( CamSur WaterSports Complex).



Monday, January 17, 2011

Adobong Sitaw

Philippines, as i believe is an "adobo" country. Adobo dishes could vary from meat ( chicken, pork, liver,etc) to vegetables - such as kangkong, pechay and sitaw. One i haven't tried yet is the "adobong balut".
Almost every region and every family boosts their own way of preparing and cooking adobo dish.
In this recipe, i made use of simply what's available in my kitchen, a leftover roasted chicken and sitaw...
hmnn..nice combination.


Ingredients:
3 cups of sitaw, cut about 1"
1 cup shredded roasted chicken
3 tbsp soy sauce
1 onion, chopped
2 cloves garlic, minced
1 tomato, seeded and chopped
2 tbsp oil
1 1/2 cup chicken broth
salt and pepper to taste

How to prepare:
> Heat oil in a pan, saute onion, garlic and tomato.
> Add chicken and soy sauce. Stir. then add broth. Let boil.
> Add sitaw, and salt and pepper to taste. Cover and Cook for 2-3 minutes. (Do not overcook the sitaw)
> Then we are ready to serve.

Variation:
> Instead of roasted chicken, you may use ground meat.


Saturday, January 15, 2011

Cheesy Muffin

Pantry-check: Hmn! still have flour, eggs, milk and cheese...
It's a lazy saturday afternoon.... Let's make a simple cheesy muffin for merienda...

Easy Cheesy Muffin

Ingredients:
2 cups all purpose flour
2 tbsp baking powder
1 cup refined sugar (white)
3/4 cup evaporated milk
1/2 cup melted butter
1/2 cup water
1/2 cup cheese stips or grated (i used queso de bola)
2 eggs

How to prepare:
> Pre-heat oven.
> In a bowl, mix flour,baking powder and sugar.
> Add all the wet ingredients. Mix well with a hand mixer or a ladle.



> Pour the batter into the muffin pans lined with paper, fill just about half each mould.Add  half of the cheese on top.

Add the rest of the cheese on top of each muffin after 10 minutes of baking..
> Bake for 20 minutes in the oven set to 180°C.


Makes 16 cheesy muffins! Enjoy!



Friday, January 14, 2011

Caldereta

Caldereta

This is another favorite meat stew - Filipino dish. there are several variations in cooking this recipe.
I personally prefer using the rib part  (pork or beef) because the meat is tastier.
Here is how my family cooks it.

Ingredients:
1/2 kilo pork pigue (chopped in big chunks)
1/2 kilo pork ribs
1 cup tomato sauce
2 tbsp sweet pickle relish
3 tbsp peanut butter
1 tsp paprika
1/2 cup grated cheese
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
2 potatoes, diced
1 bell pepper, chopped
1/4 tsp ground pepper
salt to taste
2 tbsp olive oil
about 5 cups of water

How to prepare:
> In a pan, saute garlic and onions in oil. Add the meat. Stir. Add the tomato sauce and the pickle relish and ground pepper. Then add water. Cover and simmer until meat is tender. Add more water if necessary.
> When meat is tender, add the cheese, peanut butter, carrots, potatoes, paprika and bell pepper. Add salt to taste.Simmer for about 10 to 15 minutes, then we are ready to serve!

Variations:
> Meat to be used for this recipe could be beef, pork, goat or chicken. The cooking direction is just the same.
> To make the recipe spicier, you may add chili powder or red chilis.
> You may add liver pate about 1/4 to make the sauce tastier and thicker.

Caldereta




Tuesday, January 04, 2011

Happy 2011 !

Whew! after a 2-week break from blogging and a non-stop food indulgence from holiday feast...it's nice to be back :)
Happy new year everyone!




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