August 6, 2010

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ADOBONG TARLAC

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Adobong Tarlac Ingredients:
1 kilo pork (pigue)
1 kilo chicken
1/2 liter pineapple juice
1 cup soy sauce
1 cup white vinegar
2 tbsps. black pepper
1 cup sliced pineapple
1 head garlic, chopped
3 onions, chopped
1/2 cup cooking oil
1 laurel leaf

August 6, 2010

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BISUKOL ANA BALANGAK

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Bisukol Ana Balangak Ingredients:
1 kilo kuhol (snails), washed and cleaned
2 bundles kangkong, leaves separated and stalks sliced into 3-inch lengths
1/2 cup fish bagoong (fermented fish), strained to remove impurities and mixed with
1 1/2 cups rice washing
1 onion, sliced

July 14, 2010

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PILI CHOCOLATE CRUNCH

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Ingredients:
½ kilo pili nut
1 kg. chocolate premium

Procedure:
1. Toast the pili nut in an oven at low temperature.
2. Cool and set aside.
3. Melt the chocolate bar in a double boiler.

July 14, 2010

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ADOBONG MANOK SA GATA (CHICKEN ADOBO WITH COCONUT MILK)

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Ingredients:
1 ½ lbs free-range chicken, cut in 8 portions
2 stalk lemongrass, pounded
2 tbsp oil
2 tbsp ginger root, julienned
1 pc medium red onion, sliced
3 cloves garlic, minced
¼ cup white vinegar
salt
freshly ground black pepper

July 14, 2010

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KINUNOT NA PAGI

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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

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PILI BRITTLE

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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

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DILA-DILA (KUMUKUSAY)

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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

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SAUTEED OYSTER

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

July 14, 2010

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KILAWING TALABA

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

July 14, 2010

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BINUNGEY

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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