LUTONG PINOY RECIPE

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

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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.

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Langka Ensalada Ingredients:
1/2 kilo unripe langka (jackfruit) sliced
1 small onion, sliced
5 medium sized tomatoes, sliced
1 thumb-sized ginger, sliced into strips
7 tbsps. calamansi juice
2 tbsps. sugar
2 cups coconut cream (first extract or kakang gata)
1 bird’s eye chili, sliced
spring onions, chopped for garnish

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Mazapan de Pili Ingredients:
3 cups ground pili nuts
1 1/2 cups white sugar
12 eggyolks
3/4 cups butter

Mazapan de Pili Procedures:
1. Ground pili nuts may give out oil, drain this oil first.
2. Combine the eggyolks, sugar and butter.

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Jardinera Ingredients:

1 kilo pork cubed
1 kilo chicken, cut into cubes
1 cup pineapple chunks
1 cup pickle relish
1 cup vienna sausage
1 cup raisins
1 cup green peas
8 eggs, beaten as binder for the mixture
extra eggs, beaten for the individual molds

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Sinanglay Ingredients:
6 pcs. tilapia fish
5 tomatoes, minced
3 small onions, minced
1 thumb-size ginger, minced
2 pcs. bird’s eye chili (siling labuyo), sliced
1 bundle pechay
3 cups coconut milk
salt to taste

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Ingredients:
1 kilo whole chicken, cut into serving pieces
1 medium-size green papaya, cut into pieces about 2″x1″
1/4 cup white vinegar
3 cloves garlic, crushed
1/2 cup water
1 1/2 cups kakang gata or first extraction (coconut milk)
1 thumb-size ginger, cut thinly
2 pcs siling labuyo
1 tbsp salt
1/4 tsp ground black pepper
2 bay leaves

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Sinuklaw Ingredients:
1/2 kilo pork belly, grilled and cubed
1/4 kilo fresh fish, cubed
20 grams onion, sliced
10 grams finger pepper, sliced
20 grams tomatoes, sliced
20 grams ginger, julienned
2 tbsps vinegar juice from 3 pcs calamansi
1/2 tsp salt
2 pcs siling labuyo
1 cucumber, sliced

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Kinilaw na Tuna Ingredients:
1 kilo fresh tuna, cut into chunk cubes
1/2 cup vinegar
1/2 cup calamansi juice
1 head of garlic, minced
1 big onion, minced
2 tbsps ginger, minced
3 pcs finger peppers, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup chicharon, crushed

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Sampayna Ingredients:
2 tbsps cooking oil
3 cloves garlic, minced
2 small onions, minced
1 thumb-size ginger, minced
5 small tomatoes, seeded and diced
1/4 kilo pork liempo, boiled and diced
1 1/2 cups pork lungs, cleaned, boiled and diced
1 banana heart (Butuan variety) sliced and sap removed
2 chicken cubes, dissolved in
1 cup water
3 pcs lemon grass, root pounded and leaves tied in a knot
3/4 cup vinegar, combined with
1 cup pork blood
1/4 tsp salt
1/4 k pork liver, diced
1 pc jalapeno chili

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