Nilaga means boiled. Buto buto means ribs. Combine both and you got a tasty and easy to make dish for cold nights.
Place pork spare ribs in a big pot and cover with enough water. Bring to a boil. Lower the heat and let it simmer until pork is tender. Remove all the resulting scum that will rise to the top of the pot. Add some ginger about 2 inch knob and sliced onions. Seasoned with salt and pepper. Add potatoes and continue to boil until potatoes are tender. Add your choice of leafy vegetables like pechay, cabbage and baguio beans. Serve hot.
We saw a recipe of Minanok na Talong from the maiden issue of Foodie magazine and my sister thought it would sound better if the title is Minanok na Manok. Instead of using Talong (eggplant) we used Manok (chicken).
Dad's version is basically the same with the Chicken Adobo sa Gata that I posted before. The only difference is the use of "burnt" coconut cream.
To get that "burnt" taste, pan-grill grated coconut till lightly browned. Squeezed out the coconut cream. Noticed that the sauce of this version is darker than the previous dish. And the taste has a smoky flavor.
Our neighbor Aling Emma sells native kakanin or delicacies. Espasol is one of her best seller. I got this Espasol recipe from the Philippine Cookery and HouseholdHints by Herminia Villacorta-Alvarez.
Espasol 1 c malagkit, boiled 4 c rice flour, toasted until light brown 2 c sugar anise seeds 1 c coconut milk 1-1/2 c toasted shredded coconut
* Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick. * Add toasted shredded coconut and cook for 3 minutes. * Add boiled malagkit, stir and cook until thick. * Remove from fire and add 3 c toasted rice flour. * Mix with a wooden spoon and pass through a corn-meal grinder. * Divide into parts and roll 1" diameter using the rest of the rice flour for rolling. * Wrap in wax paper.
I had a simple birthday celebration last month. My family and I had lunch in our garden.
Dad cooked my favorite ChickenAdobo sa Gata using native chickens which he raised in our backyard. My sister Gay cooked pork barbecue and Bam-i (noodles). She also surprised me with Choco-Banana Crepe for dessert.
Here's my dad's Chicken Adobo sa Gata (chicken in coconut milk):
1 medium size chicken, cut into pieces 1/2 cup vinegar 1 head garlic, crushed 1 tbsp salt 1 tsp pepper 2 c coconut milk 1-1/2 c coco cream
Bring to a boil chicken with vinegar, garlic, salt and pepper. Add coconut milk and simmer until chicken is tender. Add coco cream and cook until it turns oily. Serve hot.
I am submitting this to Ning of Heart and Hearth who is hosting GYO's # 20 round up.
I've been hearing of Presto Pasta Night from my sister Gay so I decided to try out this dish for the event. It uses squash and dried noodles (miking tuyo). This dish is common in my father's hometown Pila, Laguna.
Ginisang Kalabasa at Miki (Sauteed Squash w/ Noodles)
1/2 k kalabasa (squash),peeled and cut into 1/4" thick 100 gms miking tuyo (dried noodles) 1/4 C shrimps, chopped (you can use ground pork) 1 medium tomato, diced 1 medium onion, minced 3 cloves garlic, crushed 2 Tbps soy sauce 3 Tbps cooking oil 1 C water pepper to taste
Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Add shrimps, pepper and soy sauce. Add squash, stir-fry for a minute. Pour water and cook until squash is half-cooked. Put dried noodles. Simmer until squash and noodles are tender.
Bistek is the Filipino style beefsteak. But don't expect to be served with a regular steak and mashed potatoes. This is cooked differently. Meat, Kalamansi or Lime juice, soy sauce and onions are the main ingredients. Our family favorite is the pork and liver bistek.
Pork and Liver Bistek 1/4 kilo Pork Tenderloin, sliced 1/4-inch thick 1/4 kilo pork liver, sliced 1/4-inch thick 2 pcs. kalamansi (key lime) 1/2 c. soy sauce 2 large red onions, sliced 1/2 C cooking oil for frying
Fry pork and liver until cook. Set Aside. In the same pan, fry onions until tender. Add back the pork and liver and cook for about 1 minute. Add soy sauce and simmer for another minute. Add the juice of kalamansi before turning off heat. Serve with rice. Enjoy.
Dad picked some Pechay this morning and of course he wants to cook his favorite dish, Ginisang Pechay with Fried Tilapia
1 medium size Tilapia, cleaned 1/2 k Pechay 1 medium size onion 3 cloves garlic, crushed oil for frying and sauteing salt and pepper to taste 1/2 c water, enough to cook the Pechay
Fry Tilapia and set aside. Saute e garlic and onion. Add water. When boiling, add pechay. Sprinkle salt and cover until Pechay is cooked. Serve on top of Fried Tilapia.
I am submitting this to my sister, Gay of A Scientist in the Kitchen for the Grow Your Own event which she is hosting from Oct 1-15. Check out the round-up on her blog after the 15th for a collection of homegrown tasty dishes.
I grew up having my clothes starched. I like the feel of crisp, clean clothes. I love to lie in my bed and smell the newly starched beddings.
Sometimes I help Mom use Gawgaw on some of our clothes and linen.
Mix 3 packs of Boston Gawgaw with a cup of water in a basin. Pour boiling water on the mixture, about 1-2 liters, until it changes from milky white to a transparent color and keep stirring it to avoid any lumps. Let cool.
Add water (2 liters for heavy solution, 4 liters for medium and 6 liters for a light solution). Dip clothes in the starch solution and dry under the sun.
Before ironing, sprinkle water on the clothes and roll up. Cover with a large piece of cloth for 30 minutes until evenly moistened.
Everyday theTaho vendor would pass by our house around 8am. He has been selling Taho in our place for more than 5 years now. But I still don't know his name. I just call him Mamang Taho. He would always joke that I am already late for work when he sees me. I leave at 8am to get to Los Baños, Laguna where I work.
Yesterday, my sister and I bought some Taho. I like it with lots of Pearl Sago but not to sweet.
One of my comfort food is Tortang Talong (Eggplant Omelette) with Dried Fish. I like having it for breakfast on a rainy day with Garlic Fried Rice and a cup of hot chocolate. Hmmmmm. It's also easy to make.
Roast 3 medium size eggplants and peel. Remove the stem. (Normally, the stem is not remove for easy handling). Season with salt. Beat 2 eggs in a separate bowl and add the eggplant. Fry until done.
ChichaJo of 80 Breakfast likes Tortang Talong with some cold catsup.
Was browsing MarketMan's site when i came across Grilled Saba Banana. Reminds me of my childhood. But we do it in a different way. We call it Ginang-gang.
We first peel the saba and thread them on BBQ sticks. Grill until done (light brown, not too charred). Brush with lots of margarine (I used Star Margarine) and sprinkle with sugar. Hay, sarap! I tried using Anchor butter but margarine tastes better.