Category: Visayas

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Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork (Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood. Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas. Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.

Image result for paksiw na bangus

Ingredients

  • 2 pieces fish about half a pound each, cleaned and scales removed
  • 1 knob ginger sliced and pounded
  • 6 cloves garlic skin removed
  • 1/2 cup vinegar
  • 1 cup water
  • 1 medium onion sliced
  • 1 small bitter gourd chopped (optional)
  • 3 pieces finger chili
  • 2 teaspoon salt
  • 1 teaspoon whole peppercorn

Instructions

  1. Heat a pan and cooking pot then pour-in vinegar and water.
  2. Add salt and whole peppercorn then stir. Bring to a boil.
  3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
  4. Turn off the heat and transfer to a serving plate.
  5. Serve hot with steamed rice. Share and enjoy!
  6. Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.

 

 

 

LUMPIANG UBOD IN NEGROS OCCIDENTAL

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Of all the different kinds of lumpia found in the Philippines, the one from Negros Occidental is different from the other lumpia in other regions. Lumpiang Ubod (fresh palm spring rolls) from Silay, Negros Occidental has a fresh delicate wrapper, is made with young ubod—white strips of fibrous meat from the heart of the palm vegetable—and is served without a peanut sauce which often accompanies the spring rolls.

Resulta ng larawan para sa lumpiang ubod in visayas recipe

Ingredients

Lumpiang ubod Wrapper:
  • 2 eggs
  • 3 oz/75 g cornflour
  • ½ pint/250 ml water
  • peanut oil
Lumpia Ubod Filling:
  • 2 tbsp. oil
  • 1 garlic clove, crushed
  • 1 small onion, thinly sliced
  • 4 oz/100 g parboiled lean pork, diced
  • 2 oz/50 g ham, shredded
  • 4 tbsp. peeled chopped prawn
  • 2 oz/50 g cooked chickpeas
  • 8 oz/200 g ubod (coconut palm hearts), shredded
  • 6 oz/150 g French beans, shelled
  • 1 carrot, shredded
  • 12 oz/300 g cabbage, shredded
  • 12 sprigs onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers
Lumpiang Ubod sauce:
  • ¼ pint (or more) chicken stock
  • 2 oz/50 g sugar
  • 2 tbsp. soya sauce salt
  • 1 tbsp. cornflour
  • 3 tbsp. cold water
  • 1-2 tsp. finely minced garlic
Instructions
To make Lumpia Wrapper:
  1. Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
  2. Blend the cornflour with water, adding the water gradually to ensure smoothness.
  3. Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
  4. Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
  5. Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.
Lumpia Ubod Filling:
  1. Heat the oil and lightly fry the garlic and onion until soft.
  2. Add the pork and ham, cook, stirring for a few minutes.
  3. Add prawns and chickpeas and cook a little longer.
  4. Stir in the ubod, beans, carrot and cabbage.
  5. Season with salt and pepper.
  6. Cover and simmer until the vegetables are just tender. Drain and cool.
  7. Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
  8. Serve with Lumpiang Ubod sauce.
Lumpia Ubod Sauce:
  1. Bring the stock to the boil with the sugar, soya sauce and salt.
  2. Blend the cornflour with the cold water and stir it into the stock.
  3. Simmer, stirring for 2-3 minutes, until the sauce thickens.
  4. Sprinkle the minced garlic on the top.

Hopia

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Resulta ng larawan para sa hopia recipe

Hopia is yet another favorite ‘merienda’ or snack for Filipinos.  Hopia is made of thin flaky pastry, traditionally filled with mung bean paste (Munggo). But nowadays, there are more variations to choose from when it comes to the filling, most popular is the Ube or Purple yam and the one I prefer more personally.

Ingredients

MUNGGO FILLING

  • 1 cup red mung bean (or yellow) – boiled
  • 1/4 cup condensed milk (optional)
  • 3/4 cup sugar
  • 1/4 cup flour

UBE (PURPLE YAM) FILLING

DOUGH 1

  • 2 1/4 cups flour
  • 1 1/2 tablespoons sugar – dissolved in 1/2 cup water
  • 1/2 cup shortening or lard – cut into small cubes
  • pinch of salt

DOUGH 2

  • 1 cup flour
  • 1/2 cup shortening

EGG WASH

  • 1 egg – beaten and diluted in 1/4 cup water

Instructions

  1. MUNGGO FILLING: Soak Mung beans overnight. Drain and refresh water then bring to boil until the beans start to soften, reduce heat and remove some of the water just above the beans using a ladle or spoon. Add the sugar and continue to cook until it starts to thicken. Transfer to a blender or use a stab mixer and pulse until it becomes smooth and fine. Put back to heat and add the flour and cook while stirring constantly until it turns into a thick paste. Remove from heat and let it cool down before using.
  2. Alternatively, canned red beans can also be used and here is the recipe.
  3. FOR THE FLAKY PASTRY Combine all ingredients for Dough 1 in a big bowl. Using a hand mixer or with your hand, mix the ingredients that the shortening or lard are cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times and then form into a ball and cover with plastic wrap or kitchen towel and set aside.
  4. In a separate bowl, combine the ingredients for Dough 2. Mix well using your hands until a paste is formed.

  5. Roll Dough 1 into a rectangle about a half inch. Turn the rectangle that the long side is towards you then using a bread knife or spoon, spread Dough 2 evenly on top of Dough 1 covering two-thirds of the rectangle from the left side. Fold the third uncovered part (from the right) over the center third part. Then fold the remaining third part (from left) over both layers, making 3 layers in total.

  6. Now roll it back to its original size and then repeat the three-fold process. Then do this again for the third time. After the last fold, let the dough rest for 5 minutes.

  7. Roll the dough again into its original size(rectangle). Cut the dough into 2, lengthwise, then tightly roll each dough into 2 cylinders (like a jelly roll). Cut each cylinder into 12 equal parts. Place them in a bowl and cover with a wet paper towel or plastic wrap to avoid from getting dry.

  8. Take a piece of dough and flatten with a rolling pin as thin as possible and try to make it round. Scoop a spoonful of the filling and place it in the middle. Gather the sides of the dough over the filling and pinch together to close. Take a round cookie cutter and insert the filled dough inside the circle, then with pinched side down press it against the counter to take form.

  9. Place the Hopia on a baking sheet lined with parchment paper with the pinched side facing up and bake at 180°C for 15-20 minutes or until slightly golden, they will form a bulge while baking but that is ok. Take them out of the oven and now turn them so that the pinched side is now facing down and slightly press them flat using a spatula or slotted turner. Brush with egg wash and return them to the oven and bake for 2-3 minutes more.

  10. Remove from oven and let them cool on a cooling rack.

Pork Sisig

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Resulta ng larawan para sa food dice visayas

Sisig is a popular Filipino dish. It is composed of minced pork, chopped onion, and chicken liver. It is a favorite dish for pulutan. Sisig can also be enjoyed as a main dish with a cup of warm white rice on the side. I like to pair it with beer and spirits.

The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix.
There are several sisig versions available today. There is a variety of main ingredients. It ranges from the original pig’s face to a more healthy seafood concoction. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples.

Pork Sisig has its variations too. Pork belly is a widely used ingredient in conventional sisig versions. There are also versions that use pork shoulder. Some will mix and match different pig parts.

Chicken sisig is a version that is starting to gain popularity nowadays. It is a good option for people who don’t eat pork.

Ingredients

Braised Pork:
  • 1 cup Filipino soy sauce
  • 1/2 cup coconut vinegar
  • 3 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 1 teaspoon whole peppercorns
  • 10 cloves garlic
  • 1 pig ear
  • 1 pork jowl
  • 1/2 pork snout
  • 1/2 pork tongue
Pork Sisig:
  • 1 tablespoon ginger, chopped
  • 5 cloves garlic, chopped
  • 4 bird’s eye chile peppers, chopped
  • 1 onion, diced
  • 1/4 cup Filipino soy sauce
  • 2 tablespoons calamansi juice
  • 2 tablespoons coconut vinegar
  • 4 eggs
  • 4 servings rice, cooked

Directions

For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.

For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.

Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.

Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.

Kalamay in Bohol, Philippines

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History

Kalamay (also spelled Calamay), which means “sugar”, is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.[1] It is similar to the Chinese Nian gao (also known as tikoy in the Philippines) but is sweeter and more viscous. A cousin of kalamay is dodol, found in Indonesia, Malaysia, Brunei, Singapore and in some parts of the Philippines.

Resulta ng larawan para sa recipe of kalamay bohol

Ingredients

  • 2 1/4 cups glutinous rice flour
  • 2 1/4 cups muscovado or brown sugar
  • 2 cups coconut milk
  • 2 cups coconut cream
  • 1/2 cup water
  • 1/2 cup latik

Instructions

  1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
  2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
  3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
  4. Set the heat to low-medium. Continue to stir for 15 minutes.
  5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
  6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
  7. Let it cool for a few minutes. Serve.

Kalamay Hati

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Resulta ng larawan para sa kalamay

Sticky rice cakes such as kalamay is a special treat in the Philippines. This is often served on special occasions such as  holidays and town fiestas. Kalamay hati is usually eaten for breakfast with a cup of coffee on the side, while there are other people who enjoy kalamay as a snack.

Latik, which is a residue of coconut milk is sprinkled on top of the kalamay to make it taste better. It is simply made by boiling coconut milk or cream while continuously stirring until a solid residue forms. I love to have kalamay for breakfast because it keeps me full for a long time. A small slice of this wonderful rice cake is all I need to get me going and start my day.

Ingredients

  • 2 1/4 cups glutinous rice flour
  • 2 1/4 cups muscovado or brown sugar
  • 2 cups coconut milk
  • 2 cups coconut cream
  • 1/2 cup water
  • 1/2 cup latik

Instructions

  1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
  2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
  3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
  4. Set the heat to low-medium. Continue to stir for 15 minutes.
  5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
  6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
  7. Let it cool for a few minutes. Serve.
  8. Share and enjoy!

Balamban Liempo, Philippines

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History

“Tastier than Lechon”, as they claim it, Balamban Liempo is a chunk of pork stuffed with some secret ingredients (like green grass of some sort), making it so flavourful. It has a crispy outer layer which makes it even tastier. Their tag line must have been true after all.

There are 2 accessible locations where you can find Balamaban Liempo in Cebu. One is at Gorordo Avenue right across the Mormon Temple before JY Square. The other one is at F. Cabahug Street Mabolo, just in front of Rainforest Park Cebu and Center for International Education (CIE).

2. Balamban Liempo

Ingredients

3 stalks lemongrass (tanglad), trimmed, pounded, and chopped roughly

4 cloves garlic, minced

4 fresh basil leaves

2 tablespoons salt

1 teaspoon pepper

1.2 kilos pork, divided into 5 slabs

oil, for deep-frying

How to Cook Liempo de Balamban (Herb-stuffed Pork Belly)

Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.

With a small knife, cut small pockets in pork, between the layers of fat and meat.

Stuff the herb mixture into the holes. Tie with kitchen twine.

Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.

Remove pork pieces from pot. Transfer to a rack and let meat dry.

Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.

La Paz Batchoy in visayas

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The ultimate Filipino noodle soup is a favorite for a reason. Dig into firm egg noodles that swim in a slow-cooked broth with lots of flavorful toppings: crunchy garlic, chicharon bits, green onions, and lots of pork!

 

Resulta ng larawan para sa la paz batchoy

La Paz-style Batchoy Ingredients

10 cups chicken stock, divided

1 medium white onion, chopped

4 cloves garlic

4 tablespoons dried shrimp

1 tablespoon brown sugar

1 tablespoon soy sauce

1/4 teaspoon pepper, crushed

salt

250 grams pork, (use kasim), cut into 1-inch pieces

150 grams pork liver

1 piece chicken, use breast part

1/2 kilo fresh mike noodles

chicharon

garlic, fried and chopped

shallots (sibuyas tagalog), fried

spring onions

1 whole egg, Optional

How to Make La Paz-style Batchoy

Make the broth: Put 8 cups of stock and other broth ingredients in a large pot. Bring to a boil.

Add pork kasim, liver, and chicken in the pot. Let simmer for 20 to 25 minutes or until pork, chicken, and liver are tender. And remaining stock, if necessary.

Remove pork, liver, and chicken from pot and let cool. Slice the pork, liver, and chicken into thin strips and set aside.

Strain the stock. To assemble, place noodles and pour the hot stock over the noodles. Top with the slicked pork, liver, and chicken. Garnish with chicharon, fried garlic, fried shallots, and spring onions. If desired, crack an egg and serve immediately.

HUMBA in CEBU, PHILIPPINES

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Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is “sweet, sour, and salty” all at once in taste while Adobo is “sour and salty”. Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms. Three parts of the pig such as pork belly, pork ham and pork hocks are the most common meat used in preparing this scrumptious Filipino dish.

Although Pork Humba is popular in the regions of Visayas and Mindanao, there were different claims as to the origins of this delicious dish. One claims that it is Chinese in origin based on the assumption that the ingredients of soy sauce, brown sugar, and tausi were all Chinese by influence. Furthermore, Pork Humba is also very similar to Chinese Hong-ba recipe in terms of flavor and cooking preparation. Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.

Just like the Filipino Adobo, variation of this Humba recipe develops when you add other ingredients such as pineapple juice, herbs, mushrooms, chili peppers, potatoes, hard boiled eggs, dried shrimps, star anise, and oyster sauce.

 

Image result for humba

 

 Ingredients

  • 1 lb pork belly, cut in serving pieces
  • 1 tablespoon garlic, crushed
  • 1 small onion; chopped
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • 1/4 tablespoon ground black pepper (or whole peppercorn)
  • 2 tablespoons salted black beans (tausi)
  • 1/2 cup dried banana blossoms
  • Cooking oil

Cooking Instructions

  1. Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 1 hour.
  2. Sauté garlic and onion.
  3. Add pork from the marinade.
  4. Stir fry for few minutes until pork starts to render its oily fat.
  5. Add rice water and the marinade. Bring to a boil and then lower heat to medium fire.
  6. Stew until most of the liquid has evaporated.
  7. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved.
  8. You can balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!

 

Cooking Tips

  • Adding 1 cup of pineapple juice along with the rice water and marinade will give you a better taste of Humba.
  • Instead of using belly as your choice of pork, you can also use ham or hocks as substitute.

 

BISAYAN KINILAW, PHILIPPINES

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This is one of my dad’s favorite dish. Some people call it “the Philippines answer to Japan’s Sushi” since it is, basically, a dish of uncooked fish. Though, technically, it has more in common to Latin America’s ceviche since the dish is cooked by the vinegar marinade.

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Ingredients

1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)

1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)

1  head of garlic, peeled and crushed

2 white onion, thinly sliced (or you could use red onion if you want it traditional)

5 green chili peppers, cut diagonally into 1/4-inch thick slices

(you may not use this if you don’t want it to be spicy hot)

1 red or green bell pepper, diced

2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)

salt and pepper (to taste)

1/2 cup of kalamansi juice (lemon)

1 1/2 cup of kakang gata

(coconut cream, you could discard with this if you don’t have any)

 

Cooking procedure

Make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. Put it into a bowl and sprinkle with some salt and pepper, make sure to mix it well.

Pour in the vinegar, mix well, and put it in the refrigerator for about an hour or so.

Drain a little of the excess marinade. Put in the rest of the ingredients, mix well.

Put it back in the refrigerator and let it chill for about 30 minutes.

Serve it cold.