Pocherong Bisaya

Leave a comment

The light lemongrass-infused broth of Visayan pochero is both hearty and comforting. Use the freshest produce possible to make this dish shine.

Pocherong Bisaya Ingredients

1 kilo beef, use shank with bone marrow

oil, for sautéing

1 onion, quartered

1 cup leeks, sliced

10 cloves garlic, smashed

4 stalks lemongrass (tanglad), smashed

1 (1-inch) piece ginger, peeled

2 ears fresh sweet corn, sliced into 2 cobs

1 cup fresh bamboo shoots

1 beef bouillon cube

1 potatoes, peeled and sliced in half

2 bunches pechay leaves

1 cabbage, quartered

salt, to taste

soy sauce, to serve

How to Cook Pocherong Bisaya

Boil the beef shank in a pot of water for 5 minutes. Skim off any impurities that rise to the surface. Strain and set beef aside.

Heat oil and sauté onions, leeks, garlic, lemongrass, and ginger in a pot over medium heat.

Add the beef shanks and enough water to cover. Add corn and bamboo shoots, if using.

Simmer for 2 to 3 hours or until the beef is tender.

When beef is tender, strain broth into a bowl. Discard grit accumulated in the strainer. Return the clear broth to the pot and add beef bouillon cube (if using), potato, pechay, and cabbage. Simmer until potatoes are tender. Season with salt and pepper.

Serve hot with a dipping sauce of soy sauce, siling labuyo, and calamansi.

 

PYANGGANG TAUSUG , PHILIPPINES

Leave a comment

Pyanggang is a Tausug dish similar to a chicken barbecue only it’s black but not because it’s burnt. One of the ingredients, coconut meat, is burnt before it is grounded. It is then combined with other spices to make a paste or marinade sauce for the chicken.

chicken-pyanggang

 

Ingredients:

2 chicken, use leg quarters

2 chicken, use chicken thighs

1/4 cup coconut (buko), burnt and ground

1 1/2 tablespoons red onion, chopped

1 piece lemongrass bulb (tanglad), (use stalk part), white part only

1 tablespoon luyang dilaw, chopped

2 tablespoons garlic, chopped

1 tablespoon ginger, chopped

1 teaspoon cilantro stems, chopped

3 tablespoons spring onions, chopped

1 1/2 teaspoons canola oil

salt, to taste

finger chilies (siling pangsigang), Optional

2 tablespoons canola oil

1 tablespoon garlic, chopped

2 tablespoons white onion, chopped

1 piece lemongrass (tanglad), white part only, bruise with the back of a knife

1 tablespoon ginger, sliced

1 teaspoon fish sauce (patis)

coconut curry paste

1 cup coconut milk (gata)

1/2 cup coconut cream (kakang gata)

salt, to taste

finger chilies (siling pangsigang), optional, add for a spicy sauce

 

 

How to Cook Chicken Pyanggang:

Method for burnt coconut flesh:If you can get your coconut market vendor to separate the flesh from the husk, discard the husks and burn the flesh directly over your charcoal grill until black on both sides—burnt. If you can’t get them separated, break niyog in half or quarters then burn all sides directly over charcoal until you can separate the husk and then continue to burn the flesh until burnt black on both sides.

 

Grind the burnt coconut flesh in a food processor or use a mortar and pestle. Use as needed.

To make the paste: combine burnt coconut, red onion, lemongrass stalk, fresh turmeric, garlic, ginger, cilantro stems, spring onions, canola oil, and green chili (optional) and pound on a mortar and pestle. Mix well until you have a paste. Season to taste. Take half of the paste and combine with the chicken, mix well and marinate for about 4 hours.

Heat oil in a pan over medium high heat and sear the chicken on all sides until lightly brown then remove the chicken from the pan. On the same pan, sauté garlic, onions, lemongrass, ginger, patis, and the rest of the paste.

Add coconut milk and coconut cream and bring to a slow simmer. Return the chicken to the pan and bring to a slow boil then maintain at a simmer for 12 minutes or so or until the chicken is cooked through. Season to taste. Add green chilies to the paste or sauté for heat, if desired.

SINUGLAW IN CAGAYAN DE ORO, NORTHERN MINDANAO

Leave a comment
Northern Mindanao is proud to present its unique spin on kinilaw. Sinuglaw is a mix of sinugba and kinilaw – two dishes common in Filipino palate.
Sinugba is grilled pork belly while kinilaw (ceviche-style) is raw fish, usually tuna, soaked in a cocktail of vinegar and citrus juices. The kinilaw in Mindanao is unique because of the suwa and tabon-tabon included in the mix. Tabon-tabon is a tropical fruit that grows in the wilderness of Mindanao, that looks like the more familiar chico.
You can find the sinuglaw in almost all the restaurants in the city. The dish is a favorite appetizer because of the vegetable medley and the choice pulutan (best paired with alcoholic drinks) for its sharp acid taste.

 

Sinuglaw

INGREDIENTS:

  • 1 lb Inihaw na liempo grilled pork belly, chopped
  • 1 lb fresh tuna meat cubed
  • 2 cups cucumber seeded and thinly sliced
  • 1 1/4 cup vinegar cane, white, or coconut vinegar
  • 1 medium sized red onionsliced
  • 2 tablespoons gingerjulienned
  • 4 pieces finger chilies sliced
  • 1 piece lemon
  • 4 to 6 pieces Thai or Bird’s eye chili chopped
  • 1 teaspoon salt

PROCEDURES:

  1. Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
  2. Using a spoon of fork, press the tuna meat lightly.
  3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
  4. Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
  5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
  6. Transfer to a serving plate then serve.
  7. Share and enjoy!

 

CHEESY MASHED POTATO BALLS IN AKLAN

Leave a comment

Crunchy golden-brown deliciousness on the outside, loaded mashed potato goodness on the inside. Resistance is futile.

Loaded Cheesy Mashed Potato Balls

Ingredients

1
pouch Betty Crocker™ Mashed Potato Mix Roasted Garlic
2
tablespoons butter
1/2
cup milk
3
slices bacon
3/4
cup shredded cheddar cheese
1
large egg
2
tablespoons chopped chives
1 1/2
cup Progresso™ panko bread crumbs
4
cups vegetable oil

Steps

  • 1
    Cook the Betty Crocker™ mashed potatoes, with the milk and butter, according to package directions. Let cool to room temperature.
  • 2
    Cook your bacon until crispy. Set aside on paper towels. Once cool, crumble into bacon bits.
  • 3
    In a large bowl, combine the potatoes, cheese, egg, chives, and bacon bits. Mix until thoroughly combined. Using your hands, roll mixture into 1-inch balls. Toss in the panko bread crumbs until completely covered. Set aside on a plate to rest 15 minutes.
  • 4
    Heat the oil in a large, wide pot. Once the oil is hot enough, gently lower the balls into the oil and fry until golden all over. Continue frying in batches and set aside on paper towels to drain.
  • 5
    Garnish with extra chives and serve immediately.

Chicken Inasal Philippines

Leave a comment

Chicken inasal, commonly known simply as inasal, is a Filipino variant of roast chicken, marinated in a mixture of Calamansi – a Filipino citrus reminiscent of lemon, orange and lime, pepper, coconut vinegar and annato, then grilled over hot coals while basted with the marinade.

Resulta ng larawan para sa visayas food

Filipino cuisine is as diverse as it can get. The Visayas region has dishes that are well-loved and bursting with vibrant flavors! Whip them up at home and share them with friends and family—they will thank you for it.  Chicken Inasal is all over the place. In fact, several restaurant chains that specialize in this dish are in full swing branching-out to dominate its presence in Metro Manila and the nearby provinces. Chicken Inasal and all you can eat rice, doesn’t this sound familiar? I’ve been to several restaurants and grills serving this special grilled chicken dish and they were all good.

Ingredients

  • 2 lbs chicken cut into serving pieces
  • 2 tablespoons ginger minced
  • 2 tablespoons garlic minced
  • 3/4 cup lemongrass chopped
  • 1 cup coconut vinegar
  • 1/2 cup lemon or calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar
  • 1 cup lemon soda softdrink
  • 1/2 tablespoon ground black pepper
  • Basting Sauce:
  • 3 tablespoons annatto oil atsuete oil
  • 1/2 cup margarine softened
  • 1/4 teaspoon salt
  • 1 teaspoon lemon or calamansi juice

Instructions

  1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
  2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
  3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
  4. Grill the chicken while basting generous amount of the margarine mixture.
  5. Transfer the grilled chicken to a serving plate.
  6. Serve with sinamak. Share and enjoy!

 

 

 

 

SEAFOOD PAELLA of ZAMBOANGA CITY, PHILIPPINES

Leave a comment

Throughout Zamboanga, you’ll see various Spanish influences in their architecture, their awesome language (Chavacano!), and the food. Country Chicken Restaurant may sound like an American eatery but their seafood paella is simply divine. Topped with prawns, clams, peas, and green beans, the turmeric rice is very flavorful. I could have a huge serving all to myself! Of course, don’t forget to try Country Chicken Restaurant’s other Filipino dishes and their crispy fried chicken.

 

Image result for Seafood Paella

INGREDIENTS

  • 6cups clam or seafood broth
  • 1tsp thread saffron
  • 1 1/2pounds firm-fleshed fish, cut in bite-sized pieces
  • 1dozen mussels
  • 1dozen small clams
  • 12large shrimp in shells
  • Spanish sea salt
  • 2tbsp parsley, minced
  • 8cloves garlic, minced
  • 1tbsp fresh thyme
  • 2tsp sweet smoked paprika
  • 8tbsp olive oil
  •  1medium onion, chopped
  •  6scallions, chopped
  •  1red bell pepper, finely chopped
  •  1large tomato, chopped
  •  2cups Bomba paella rice or Calasparra paella rice
  •  Lemon wedges
  •  Alioli (garlic mayonnaise)

PROCEDURES

STEP 1
Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary to form a paste.
STEP 2
Heat 6 tbsp of oil in 15″ paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
STEP 3
Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.

 

 

 

Filipino Delicacies & Foods in VISAYAS

Leave a comment

Filipino cuisine is as diverse as it can get. The Visayas region has dishes that are well-loved and bursting with vibrant flavors! Whip them up at home and share them with friends and family—they will thank you for it.

1 Humba

Humba is popularly known as the Visayas region’s version of adobo. Enjoy this sour and slightly sweet flavor combination with lots of steamed rice!

2 Pocherong Bisaya

The light lemongrass-infused broth of Visayan pochero is both hearty and comforting. Use the freshest produce possible to make this dish shine.

3 La Paz Batchoy

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!

4 Chicken Inasal

Bacolod-style chicken inasal uses annatto seeds and oil (atsuete) to flavor the chicken. Turn up the grill to get that smoky flavor!

5 Lumpiang Ubod

Negros Occidental boasts one of its most refreshing dishes that Pinoys love to enjoy on a hot day: heart of palm wrapped into a delicious egg roll!

6 Chicken Molo Soup

Also known as pancit molo, this soup has soft chicken wonton in it’s broth. Snuggle into it on a rainy day.

7 Kinilaw

This popular Visayan dish is among the most simple to make. Use the freshest fish you can find and make enough to share with the family!

INUBARANG MANAOK NG ILOILO

Leave a comment

nubaran basically means the dish is cooked with ubad. No, it’s not a typo error, it is really ubad not ubod – different from but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.

To make this dish, one has to prepare an ubad for cooking – first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers “interconnecting” these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.

Ingredients

  • 1 whole (native) Chicken
  • 3-4 cups chopped Ubad, prepared as described above
  • 1 stalk Tanglad (Lemongrass)
  • 1 thumb size Ginger, sliced
  • 5 clove Garlic, finely chopped
  • 1 medium Onion, finely chopped
  • Salt and Pepper to taste or chicken broth cubes
  • 2pcs Batwan or Libas (a souring agent leaf)
  • Water

 

How to make Inubaran na Manok

  1. Cut the chicken into bite-size pieces.
  2. In a pan, saute the chicken in garlic, ginger and onion.
  3. Add water enough to cover the chicken. Boil until chicken meat is tender.
  4. After 20-25 minutes,add the ubad, tanglad and batwan (if you will this instead of libas). If you will be using libas, add it 5-10 minutes after this.
  5. Once chicken is tender, sdd salt and pepper to taste. You can also add chicken

OKOY IN LAGUNA, PHILIPPINES

Leave a comment

Believed to have originated in the province of Laguna, Philippines, Okoy or Ukoy is a simple yet very tasty Filipino dish and appetizer made from deep-fried battered baby shrimps. The shell of the shrimp is left unpeeled as it enhances the flavor and crispiness of okoy.

ukoy4.jpg

 

INGREDIENTS: 

  • ½ lb. baby shrimps, shell on, cleaned and whiskers trimmed off
  • 1 cup kamote (sweet potato), grated
  • 1 cup cornstarch
  • ¼ cup flour
  • 1 egg
  • 1 cup water
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. atsuete(annatto/ achiote) extract or ½ tsp. powdered annatto
  • 1 cup cooking oil

 

PROCEDURE: 

  1. In a large bowl, combine the cornstarch, flour, egg, water, atsuete, salt, and black pepper. Stir the batter mixture very well to make sure no lumps will form.
  2. Add the shrimps and sweet potato. Mix until well blended.
  3. Prepare and heat the pan with enough cooking oil for deep frying.
  4. When the oil is ready to hot, scoop out around 2 to 3 tablespoons of shrimp mixture and carefully drop them in the middle of the pan. Press it down with a spatula to flatten similar to a pancake.
  5. Cook each side for about 2 to 3 minutes until golden brown (depending on the thickness of the batter mixture).
  6. Remove the fried okoy from the pan and drain on paper towel to absorb excess oil. Repeat the process until the remaining shrimp batter mixture is used up.
  7. Serve while warm and crispy along with spiced vinegar dipping sauce (sukang maanghang).

TIPS FROM ENZ: 

    Put some veggies by adding mung bean sprouts and julienned carrots in the batter mixture. If preferred, peel off the shells of baby shrimp. Bigger shrimps can also be used. Cut them into smaller pieces before adding in the batter. If no fresh shrimps are available, dried shrimps will do. Dilis or anchovy is also a popular substitute to shrimps. Butternut squash or pumpkin can be substituted with sweet potato. Ketchup and mayonnaise can also be used as dipping sauce.

 

CURACHA WITH ALAVAR SAUCE RECIPE IN ZAMBOANGA, PHILIPPINES

Leave a comment

Curacha is famous in Mindanao, especially in Zamboanga. It’s a spanner crab or red frog crab, a crustacean hybrid native to the waters of Zamboanga and Sulu. It can be cooked with sauce or steamed.

min12

INGREDIENTS:

  • 1 kilo curacha or crab
  • 1/2 kilo grated coconut
  • 1/2 kilo Alavar sauce
  • 1 bulb of garlic
  • 1/2 thumb of ginger
  • 4 pinches of salt
  • 4 pinches ajinomoto
  • 1 1/2 cup of water
PROCEDURES:
1. Wash curacha or crab. Place in cooking pot. Set aside.
2. Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
3. Mince garlic and ginger into tiny pieces. Set aside.
4.Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
5. Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
6. When the coconut oil starts to surface, turn off the stove.