PAPAITANG BAKA

Papaitan or pinapaitan, for those who don’t know is a sampalok and bile flavored stew of tripes and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor. It is one of the mainstay dish of restaurants along the high-ways if you have ever traveled up north or Ilocos country. I know a lot of people want to know how to cook this dish. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripes, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.

INGREDIENTS

1 kl ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
iodized salt and pepper

PROCEDURE

1.Wash thoroughly ox innards, drain and cut into small slices, set aside liver.
2.In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside.
3.In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).
4.Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

Enjoy!

INIHAW NA HITO (Grilled Catfish)

Next to Bangus, Hito (catfish) are Filipinos’ favorite non-salty water fish. They are normally abundant in some lakes or cultivated. There are various ways of serving it but it grilling it is the easiest!

INGREDIENTS

Depending on the size count one hito per person.

some iodized salt
some calamansi juice (lemon juice)
vegetable oil
freshly milled peppers

DIPPING SAUCE

4 tablespoons of soy sauce
chopped red onions
chopped chili (optional)
3 tablespoons of vinegar

PROCEDURE

1.Start by cleaning your Hito or catfish. Take off all the intestines and all innards. Wash it. Pat it dry.
2.Scrub salt,calamansi juice and veg oil inside and outside the fish. Grilled it for about ten to twenty minutes depending on the size. Serve it with your dipping sauce, mix all together.

Enjoy!

RELLENONG PUSIT (Stuffed Squid)

INGREDIENTS

about a kilo of fresh squid (big or medium sized) clean them
2 red onions chopped
1 green pepper chopped
3 tomatoes chopped
one cup of parsley chopped (you can replace this with kintsay)
2 tablespoons of kalamansi juice (or lemon juice)
2 tablespoons of soy sauce
2 tablespoons of vegetable oil

PROCEDURE

1.Mix the cooking oil, calamansi juice and soy sauce.
2.Pour this over your squid and mix them.
3.In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid.
4.Grill them over medium fire for about ten minutes or depending on the size. Do not overcook them.

Enjoy!

BEEF CALDERETA

INGREDIENTS

1 kilo of stewing beef cut into cubes
250 g of potatoes peeled and quartered
2 red bell pepper grilled, peeled and chopped
250 g of carrots peeled and cut into cubes
100 g of pitted green olives
1/2 cup of tomato sauce
1 tsp of tomato paste
2 tsps of chili powder or cayenne powder
2 tbsps of hot sauce
2 tbsps of chili oil
2 tbsps of vegetables oil
10 g of butter

MARINATING INGREDIENTS

1/2 cup of red wine, salt, pepper, 1 tbsp of crushed garlic, 1 big onion minced, half a cup of coarsely chopped chicken liver, some thyme and rosemary. Marinate the beef for at least one hour.

PROCEDURE

In a pan, fry lightly the beef with oil and butter. Use the same frying pan for the carrots and potatoes. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours. Serve hot.

Enjoy!

FRENCH FRIES

Everyone loves french fries! For picky eaters this is the best dish to start with. The only secret to these hits is a very hot oven, if your oven is not hot enough the potatoes will bake rather then roast and not be crunchy and golden just like French fries are.

INGREDIENTS

potatoes, scrubbed clean, unpeeled
1/2 - 1 tsp tahina per potato
iodized salt to taste


PROCEDURE

1. Cut potatoes into slices 1 cm thick and then cut them into fries.
2. Place oven tray in oven and heat oven on highest heat.
3. In bowl drizzle potato slices with tahina (approximately ½-1 teaspoon per potato but the amount is reduced as the quantity increases), sprinkle with salt and any other seasonings of choice. Mix well.
4. Take out hot oven tray, drizzle a few drops of oil on the tray and spread them with a tissue paper, quickly spread potatoes on tray and return tray to oven to bake. Bake for 35-45 minutes, flipping potatoes as needed so that all are evenly roasted.
5. Serve immediately with home-made ketchup and/or mayonnaise.

Variation: Try this with sweet potatoes or taro, it's absolutely delicious.

Enjoy!

PORK BARBEQUE

INGREDIENTS

1 kilo of pork meat cut in bbq style
1/4 kilo of pork’s fat
1 clove of garlic crushed
half a bottle of banana catsup
1/4 glass of soy sauce
1/4 glass of pineapple juice (or lemon juice)
2 tbsps of sugar
some iodized salt & pepper
4 bay leaves
bamboo sticks

PROCEDURE

Start by preparing the marinate. In a deep bowl mix the catsup with pine-apple juice, soy sauce, sugar, salt, pepper and bay leaves. Crush the garlic and put it in the marinating juice. Put the cut pork in the marinade and start giving a gentle massage on the pork. This help to tenderize the meat. Le the pork stand in the marinade for at least 24 hours covered inside the fridge. The next day, drain the pork and start pitting them with your bamboo sticks. Grill each side for about three to five minutes depending on the size of your meat. Best served with your Atchara (green papaya salad).

Enjoy!

ADOBONG ATAY NG MANOK

Eating livers and innards is an awkward taste. Although many might feel disgusted at a sight of it, but its health content and deliciousness is uncomparable.

INGREDIENTS

1 kilo of chicken liver, gizzards and heart (cleaned and cut)
1 onion sliced
3 cloves of garlic pounded
1 tablespoon of kalamansi juice (you can replace this with lemon juice)
2 tablespoons of catsup (if you use spicy catsup the better)
3 tablespoons of soy sauce
1 teaspoon of sugar
some iodized salt and pepper
vegetable oil

PROCEDURE

In a bowl put the kalamansi juice, soy sauce, catsup, sugar, salt and pepper. Mix well. Put your cut livers and gizzard in it and let it marinate for about an hour. In a pan, put your cooking oil then fry your liver without the marinading sauce. Cook them slowly until they become golden brown in all sides. Add your onion and minced garlic. Continue mixing, pour the marinading sauce and add a bout a quarter of glass of water. Let it simmer until the sauce thickens. You can add some chili pepper to make a spicy adobong atay. Eat with your steamed rice!

Enjoy!

CRISPY PATA

INGREDIENTS

1 pata (front or hind leg of a pig including the knuckles)

1 can of lemon based soda drink (7Up or Sprite)

1 tablespoon of iodized salt

5 tablespoons of flour

1 cup of cooking oil

2 liters of water

PROCEDURE

Start by cleaning your pork leg. With the aid of a sharp knife remove the hair by scraping it off gently on the surface. Wash thoroughly. You can rub it with some rock salt to remove the unpleasant odor. Make some four cuts on the surface of the leg of about 3 to 4 inches wide. If you have a crock pot or pressure cooker this will help you to cook the pata (leg) much faster. If not any thick casserole covered will do. Put your water and some rock salt. Add your pork leg and let it boil. The leg should be completely submerged into the water. After the first boil add your soda drink on to your pot. This will help you cook them faster and with a bit sweet taste. Continue simmering until your leg is cook. It will normally take around 1 hour to 2 hours depending on the pot you are using. The best way is to check regularly its tenderness by picking a fork on it. Once the leg is cook, let it dry and drip off all the liquids for a minimum of 3 hours. It is preferable to fry them the next day. In a deep frying pan for your cooking oil and fry it until its golden brown on all sides. You can serve this with a sauce of vinegar and chopped chili pepper.

Enjoy!

BULALONG BATANGAS

Batangas is definitely one of the places to visit not far from Manila. Not only they boasts of their beautiful beaches, snorkeling spots, grandiose churches and most specially their cuisine. One of my favorite and definitely a recipe to remember is the Bulalong Batangas. There are several version but this one is my most kept secret.

INGREDIENTS

1/2 kilo of beef chunks
1 kilo of bone marrow
1/2 kilo of beef bones
1 big cabbage quartered
4 pieces of potatoes peeled and cut into two
2 onions
1 onion leeks, cut about 3 inches long
3 sweet corn
2 bunches of pechay
3 liters of water
some iodized salt and some MSG (vetsin)
peppercorn

PROCEDURE

Start by putting in big casserole the meat ingredients. Put some rock salt,vetsin,pepper corn, onions and pour in the water. All the meat should be submerged in the water. Boil for two to three hours over medium fire or until the meat is tender. The secret, pour cold water and start the fire strong then lower at the first boil. Put the vegetables accordingly: corn, cabbage, potatoes, onion leeks. Best eaten with fish sauce (patis), calamansi and siling labuyo.

Enjoy!

KINILAW NA TANGUIGUE/TANIGE - A popular "pulutan" by Filipinos.

Kinilaw is an indigenous Filipino dish of incredible freshness, usually (but not always) featuring slices of raw seafood quickly bathed in a sour liquid.

INGREDIENTS

750 gms. tanguigue
50 gms. onion, sliced
50 gms. red bell pepper strips
50 gms. finger pepper
some ginger minced
1/2 tsp. iodized salt
1 cup vinegar (lemon or calamansi for better taste)
1/4 tsp. black pepper

PROCEDURE

Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar (or lemon/calamansi), ginger, red bell pepper, onion, finger pepper, salt and pepper. Refrigerate. Serve when cold.

Enjoy!

SIZZLING SISIG (Good Companion of Beer!)

I lived near Pampanga where Sizzling Sisig originated and it is one of the most favorite partner of Beer. Hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sizzling sisig recipe.

INGREDIENTS

½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

FOR THE MARINADE SEASONING

1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Iodized salt

PROCEDURE

1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes.
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig. Top with chopped onion leaves.
10. Serve hot.

Enjoy!