July 14, 2010

(0) Comments

KINUNOT NA PAGI

admin

Kinunot na Pagi Ingredients:

  • 1 kilo stingray/pagi
  • 1 pc onion
  • 1 stalk celery
  • 1 pc bay leaf
  • 1 tsp black peppercorns
  • 3 tsp olive oil
  • 125 gms onion ,chopped

July 14, 2010

(0) Comments

PILI BRITTLE

admin

Pili Brittle Ingredients:
1 cup pilinut 1 tsp. baking soda
1 tsp. margarine 8 tbsp. sugar
4 tspb. Water 4 tbsp. corn syrup

July 14, 2010

(0) Comments

DILA-DILA (KUMUKUSAY)

admin

Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.

A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.

July 14, 2010

(1) Comment

SAUTEED OYSTER

admin

Sautéed Oyster Ingredients:
1 cup unshelled oysters
garlic
1 onion
2 – 3 medium sized tomatoes
salt
vetsin
1 green pepper.

July 14, 2010

(0) Comments

KILAWING TALABA

admin

Kilawing Talaba Ingredients:
1 cup unshelled oysters
salt
vetsin
ground black pepper
long green pepper (sliced)
1 large onion (sliced)

July 14, 2010

(6) Comments

BINUNGEY

admin

Ingenious native delicacy steamed in bamboo. Infused with the richness of coconut extract and heated evenly, the glutinous rive turns into a treat that oozes delectability and leaves you full and satisfied. The use of bamboo tubes adds to this delicacy’s uniquely clean aroma and taste, leaving you with possibilities of your own very flavorful combinations.

You can top it with sugar like everyone else or sprinkle it with your very own combination of sweets or nuts or milk. A fiesta banquet is not the same without a healthy number of this native rice cake.

Basic ingredients:

Glutinous rice (malagkit), coconut milk

July 14, 2010

(0) Comments

PATUPAT

admin

Glutinous rice dipped in sugarcane juice wrapped in coco leaves. It’s a sticky, tasty treat often brought home by mothers after a tiring market day, and a delicacy usually shared by the family after attending mass on Sunday.

Basic ingredients:
10 cups glutinous rice, 2 tbsp salt, 2 cups coconut cream, 5 cups coconut milk lift

July 14, 2010

(0) Comments

LONGGANISA

admin

Longganisa Ingredients:
¾ k ground lean pork
¼ k pork fat
4 tbsp. sugar
2tbsp. coarse salt
2 tsp. ground black pepper
2 tbsp. vinegar
¼ tsp. salitre
½ tbsp. soy sauce
2 tsp. garlic (chopped)
1 tbsp. rum
atsuete or food coloring Pork casings

July 14, 2010

(5) Comments

SUMAN

admin

A delicacy prepared from glutinous rice cooked with either salt or sugar and with or without coconut milk, usually wrapped in buri, coconut or banana leaves and then, boiled or steamed. An ideal food for long trips and picnics.

Suman in Buri Leaves

Basic ingredients:
3 cups glutinous rice, 3 tsp salt, 2 cups thick coconut milk

July 14, 2010

(0) Comments

ALAMINO’S BAGOONG

admin

Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.