Laing

when we talk about native dishes and exotic food i only knew one person who could make such tasty dishes no other than my Pap. i can still remember when he took gabi leaves and fried them then cook it for dinner. 

Ingredients:


25 pieces gabi (taro) leaves, dried and shredded1/2 kilo pork, diced1/4 cup shrimp bagoong or 1 large head of dried fish or 100 gms dried fish5 cloves garlic, minced2 red onions, chopped2 tablespoons ginger, minced5 jalapeno pepper, sliced1 cup coconut cream (katang gata)2 cups coconut milk (gata)1/2 teaspoon monosodium glutamate (MSG)2 tablespoons of oil1 teaspoon salt

In a casserole, sauté garlic, ginger and onions then add the pork.

mix in the gabi leaves.

Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

Add the coconut cream and continue to simmer until oil comes out of the cream.

Serve hot with plain white rice.

rellenong bangus

this is why i loved bangus. this is just one of a kind dish that any people would surely love.

Ingredients

1 big bangus (milkfish)

3 cloves of garlic, minced

1 onion chopped

2 tomatoes, diced

1 egg

1/4 cup lemon juice

1 small carrot, finely chopped

1/4 cup soy sauce

4 tablespoons of cooking oil

ham, finely chopped

raisins

cooked peas

salt and pepper to taste

Scale and remove the intestines of the bangus.

With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

Marinate the head and skin in lemon juice, soy sauce and pepper.

Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

Add a beaten egg to the sauté and mix well.

Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

Fry in oil until golden brown.

slice slightly diagonal (1 1/2 inch thick) and serve.

Kinilaw

everytime there is a visitor who dines with us my Pap used to serve this dish and all of them says that my Pap makes the best kinilaw they have ever tasted. he shares to me the secret.

1/2 kilo tuna (cubed)
1/2 cup sukang tuba
2tbsp minced ginger
1 minced onion
salt and pepper to taste
chillies
1 bell pepper minced
coconut cream or evap milk
half of tabon2x (see note)

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. in another bowl scrape the tabon2x using a spoon pour the vinegar mixed well and extract the juice.strain and mixed with the fish fillet.

Add the chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

note: tabon tabon is only found in the markets of mindanao. this is how tabon tabon looks like