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PUTO NA MAY BUKAYO (rice puto)

nakabakal man kamo nin arog kaini sa Kanto kan Magsaysay asin Francia?
Tamang tama na pasalubong para sa mga aki.
siram sana... sa parong palang pwerte na!

Pinangat!

luway-luway lang sana sa paghungit,
baka dila makagat, aray pak-it!

CRISPY PATA

tapos na an eleksyon! madya na pag-ulayan ta an mga nangganang pulitiko!
kahampang an satuyang inumon asin an naghahalat tang pulutan/sumsuman na OMG Crispy Pata. esusesusesus!

Bicol Laing

Ingredients

15-20 pieces wilted taro leaves (some markets already provide dried taro leaves)
2 coconuts, grated (Prepare Coconut milk)
1/4 kilo dried fish meat (bones removed)
1 large onion, diced
1 ginger, thumb sized
8 cloves garlic, minced
6 to 8 pieces cayenne peppers
1 Tablespoons Fermented shrimps ( Bagoong Alamang)
Salt to taste
tanglad or Lemon Grass


Directions

1. Tear leaves to pieces leaving about 6 large ones for wrapping. Set Aside.

2. Extract coconut cream from grated coconut with 1 cup water. Set Aside. (if you don’t have coconut, just use the ready made pack which is equivalent to 2 coconuts)

3. Get a second extraction with 2 cups water. Place half of the second extraction in a bowl and mix in the shredded leaves, dried fish meat, onion, ginger, garlic, peppers, fermented shrimps and seasoning.

Set aside the other cup of second extraction for step 5.

4. Wrap 3 tablespoons of the mixture (prepared in number 3) with the a spoonful thick cream (prepared in number 2) in each whole taro leaf. Pack tightly forming a square shape. Tie with a string or lemon grass. Do the same with the remaining mixture, the thick coconut cream and leaves. Set Aside

5. Pour second extraction (prepread in number 3) in a large pan and bring to a boil. Arrange wrapped mixture in a layer of boiling cream.

6. Simmer until liquid is reduced to one half. Pour in the remaining thick cream.

7. Cook until cream thickens and oil comes out.

Pinangat Recipe

….the “Pinangat” popularly known in manila as “Laing”

Pinangat is made from local “natong” leaves ( taro leaves) and “gata” (coconut milk)
and most houses in Bicol Region will have these planted nearby.
Another version of this is the “tinilmok”, whose filling is sliced lukadon (young coconut meat) and small shrimps.

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..... Pinangat recipe
from vegetarianrecipe.com

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Ingredients:

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1 kg. gabi or taro leaves
50 grams ginger, chopped
5 cans sardines
2 cups vinegar
10 grams garlic, minced
6 cups coconut milk
50 grams onion, chopped
salt and pepper to taste
.

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How to cook Pinangat na Laing:

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Stuff gabi leaves with sardines and tie with their own vein.
Heat a little oil in a pan, and saute garlic,
onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves.
Add coconut milk. Simmer until mixture is reduced significantly.
Adjust taste by seasoning with salt and pepper.
.

. best serve with hot rice.

Bicol Express (Pork and Chilis in Coconut Cream)

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes


uhmmm…taste good!


Bicol Express Ingredients:

1/4 kilo pork, thinly sliced

1 cup Baguio beans

3 cups long chili or jalapeno peppers

1 onion, minced

1 head of garlic, minced

1 cup coconut milk

1 cup coconut cream

2 tablespoons of cooking oil

Salt to taste

Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

In another pan, sauté minced garlic and onion.

Add to the sauté the browned pork.

Then add the coconut milk, bring to a boil and simmer for 10 minutes.

Add the chili peppers, Baguio beans and cook until dish gets a little dry.

Add the coconut cream and simmer until the sauce thickens.

Salt to taste.