ADOBONG PUSIT OF MINDORO, PHILIPPINES

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Mimaropa (Region IV-B) also known as Southern Tagalog Islands is composed of Mindoro, Marinduque, Romblon, and Palawan. The region has a diverse and eccentric cuisine. Marinduque is popular for its Bibingka Lalaki (Male Bibingka), a rice cake that uses tuba or coconut wine; and Arrowroot cookies. Romblon is popular for its dish called Sarsa that is made from boiled coconut,  chilies, and tiny shrimp. Palawan is popular for tamilok (shipworm, a worm-like mollusk.)  Mindoro’s rich marine life strongly influences the local industry and cuisine.  It is popular for Adobong Pugita, Octopus Adobo.

Adobong Pugita is made with a mature octopus that is cooked in soy and vinegar sauce.  If cooked perfectly, the dish yields a very flavorful and succulent octopus that is well-matched with steamed rice. It is usually served as a main entree for lunch or dinner or as an accompaniment to beer in the Philippines.

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Ingredients:
  • 1 whole adult octopus, cleaned,  cut in bitesize pieces, ink sac carefully separated
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/2 cup water for marinating
  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1 large onion, chopped
  • 4 dried bay leaves, optional
  • salt and pepper to taste
  • 4 cups of boiling water for blanching

Procedure:

  1. Marinate the cuts of octopus in soy sauce, vinegar, water, salt and pepper for 45 minutes. Drain the octopus and save the marinade for Step 3. Set the marinated octopus aside.
  2. Heat oil in a wok or deep skillet. Saute garlic and caramelize the onion for 5 minutes.
  3. Pour the marinade on the caramelized onion and garlic. Drop the bay leaves in if using. Add the octopus ink. Season with salt and pepper. Bring to a boil and simmer for 8-10 minutes or until the liquid has reduced. Turn the heat off.
  4. While the sauce is simmering: bring water to a brisk boil in a separate saucepan. Blanch the marinated octopus for 2 minutes. Drain well.
  5. Add the blanched octopus to the adobo sauce. Stir to mix and transfer to a serving plate.
  6. Serve warm with steamed rice.

Notes:
*  Octopus can be substituted with squid.
*  Asian stores and seafood markets carry frozen and fresh octopus.
* Do not overcook the octopus. Follow the time indicated in the recipe and watch it closely.

FAMOUS BICOL EXPRESS (SINILIHAN) OF BICOL, PHILIPPINES

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BICOL EXPRESS

The dish was actually popularized, prepared and sold in Malate, Manila and we can consider that it is a myth that the Bicol Express originated in the province of Bicol. It was a food bought at the train station, usually consumed during the 8-hour train trip from Manila to Naga. [1]

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BICOL EXPRESS RECIPE:

Ingredients

  • 3 cups coconut milk
  • 2 lbs pork belly cut into strips
  • 1/2 cup Shrimp Paste
  • 1 tbsp Garlic minced
  • 6 pieces Thai chili or Serrano pepper
  • 3 tablespoons minced ginger
  • 1 medium onion minced
  • 2 tablespoons cooking oil
  • Salt and Pepper to taste

Instructions

  1. Heat a pan and then pour-in the cooking oil.
  2. Sauté the garlic, onion, and ginger
  3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown
  4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
  5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
  6. Add salt and ground black pepper to taste

  7. Serve Hot. Enjoy!

 

 

 

BACALAO OF CAVITE CITY, PHILIPPINES

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Bacalao ng mga Caviteño is a proud recipe of Cavite. Usually served in Holy Week or Araw ng Pangilin sa pagkain ng karne (Meat Fasting). Bacalao is a Spanish word that means dried Codfish or labahita in Tagalog.

Bacalao is a coined word that originated from the word “Bacalhau”. Bacalao or Bacalhau is a dried codfish specifically from Portugal and Brazil. It is probably from the influence of Spaniards invasion that was adapted by our ancestors for many years. An amazing heritage recipe of Cavite.

Image result for bacalao cavite city

Ingredients

Direction

  1. Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
  2. Layer the half of each ingredient in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender about 30 minutes.

SUMAN-LATIK OF LEYTE, PHILIPPINES

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Another version of rice cake is the suman malagkit made from glutinous rice, coconut milk, brown sugar and flavored with a lye solution, which makes the taste distinct. Also wrapped in banana leaf, this dessert is served with the “latik” sauce on top and is best enjoyed with coffee or hot chocolate. Grated coconut meat can also be used as a topping.

Suman with latik Photo by: Dan Brian Gerona/Wikimedia Commons

Ingredients

  • 2 1/4 cups glutinous rice
  • 1 teaspoon lye water
  • 2 cups water
  • 1 whole banana leaf cleaned

Instructions

  1. Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours.
  2. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
  3. Prepare the banana leaves. Note: Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible. If you are using fresh frozen banana leaves, it is better to just wash it in warm water. You’ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches.
  4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
  5. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
  6. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
  7. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
  8. Turn-on heat then let boil. Simmer for 80 minutes.
  9. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
  10. Serve with white sugar, brown sugar, or latik.

  11. Share and enjoy!

SINAING NA TULINGAN OF BATANGAS, PHILIPPINES

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Tulingan or mackerel tuna is widely available in Batangas. The most popular way of cooking this fish is sinaing (boiled). Sinaing na tulingan became a staple dish in the province and had been listed to its most popular dishes

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Ingredients

1 kg small or medium sized tulingan
1/2 cup dried or fresh kamias (make it 1 1/2 cup for fresh kamias)
50 g pork fat sliced into strips
1 cup water
2 tbsp rock salt
1/4 teaspoon ground pepper
3 cloves garlic
1 medium onion sliced
1 small ginger crushed
siling mahaba (number depends on your preference)

Procedure

Clean the fish. Remove the gills and innards. Wash the tulingan under running water. Rub the tulingan with salt.

Place the pork fat, onions, and some of the kamias at the bottom of the pot then the tulingan. Arrange each piece properly so one would be cooked the same way as others.

Add the remaining kamias and other ingredients over the layer of tulingan.

Bring to a boil. Adjust the heat appropriately. Let it simmer for 30 to 45 minutes until the fish is properly cooked.

Others use tamarind instead if kamias is not available. Anyhow, it will surely add that sour yet delicious flavor to your sinaing na tulingan.