Goto, Beef Tripe Lugaw

Goto, beef Tripe Lugaw is a very popular Pinoy street food merienda. It is peddled in the streets in wooden kart with big cast iron pot complete with kerosene or LPG stove. With the availability of pre-cleaned, pre-boiled and even bleached ox or beef tripe on most supermarket, cooking goto has become easy for the reason that the tedious cleaning process has been reduced. Making the ox or beef tripe tender, requires long hours of simmering. however this could be reduced by using pressure cooker. Just be careful not to overcooked it to avoid a soggy tripe, it should be cooked tender but still retain some of its chewy characteristics. For the rice porridge I used the ratio of two parts glutinous rice and one part regular rice. The consistency defends on one's preference, some like their goto runny but for my self I want it more on the thicker side, that is the reason why I used more glutinous rice for this recipe. Here is my beef tripe lugaw recipe.

Ingredients:

1/2 kilo beef tripe, cut into short strips, pre-boiled till tender, reserve broth
2 cup malagkit, glutinous rice,
1 cup regular rice
1/2 head garlic, chopped
1/2 head garlic, chopped, fried
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1 small bundle spring onion, chopped
1 cup patis, fish sauce
salt and pepper
cooking oil
kalamansi

Cooking procedure:



Wash glutinous rice and regular rice, keep aside. In large casserole sauté garlic, ginger and onion add in the beef tripe and fish sauce, stir cook for 3-5 minutes. Add in rice and stir cook for another 3-5 minutes. Now add the reserved broth and enough water bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Season with salt and pepper. Serve immediately. Garnish with chopped spring onion, fried garlic and drizzle with kalamansi juice.


See other related lugaw/porridge recipes:
Arroz Caldo
Seafood Lugaw
Special Lugaw, Special Pinoy Congee



See other ox or beef tripe recipes:
Kare-Kare Beef Tripe
Kinilaw na Liblibro
Papaitan Baka / Pinapaitan Baka
Sinanglao

Lumpiang Isda, Lumpiang Galungong, Fried Fish Roll

Lumpiang Isda or Fish Lumpia is a healthier and cheaper alternative to lumpiang Shanghai which uses ground pork as the main ingredients. I have been cooking this lumpia fish version for sometime now. Fried spring rolls whatever the filling is one of the popular and favorite Pinoy food that is usually served at parties. They are troublesome to prepare because of the added rolling procedure but they are ideal as party food. Fried lumpias are also loved by most kids. For my fish lumpia I used galungong but any firm flesh fish will do. The fish has to be poached first for easier flaking. It has to be sautéed also with garlic and onion to remove the fishiness. Here is how I cooked my lumpiang isda.

Ingredients:



1 kilo galungong or any firm flesh fish
1/2 head garlic, crushed
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely diced
1 medium size potato, finely diced
1 medium size carrot, finely diced
1 bundle kinchay chopped
1 large size egg, beaten
3 tbsp soy sauce
salt and pepper
spring roll wrappers
cooking oil

Cooking procedure:



To poach the fish.
Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.

To make the filling.
Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.

Assembly and frying.
Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.



See other related fried rolls recipe;
Lumpiang Shanghai
Lumpiang Gulay, Togue
Turon Fried Banana Roll
Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod


See other lumpia recipes:
Lumpiang Ubod

Egg Noodles with Mushroom

Egg Noodles with Mushroom. I always try to cook noodles on whatever ingredients that is available in the kitchen. Some resulted mediocre noodle dish but most of the time yielded good results and this egg noodles with mushroom is another great noodle creation. The dried shitake mushroom I used makes the difference. Using mushroom in stir fried egg noodles is probably not new, but this is the first time I cooked noodles with shitake mushrooms. For this recipe I soaked the dried shitake mushroom until re-hydrated and used the soaking water for extra added mushroom flavors. Another ingredient that contributed to the oriental flavors of this version of stir fried noodles is the used of Chinese sausage and oyster sauce. To finish off I topped it with fried chicken liver. Here's how I cooked my egg noodles with mushroom, enjoy.

Ingredients:

1 kilo canton noodles,
1 cup chicken liver, fried, cut into pieces
4-5 pcs. dried shitake mushroom,
1 cup pork, boiled, cut into strips
1 small bundle green beans, cut diagonally
1 small size carrot, cut into strips
2 cups mung bean sprouts, trimmed
1 medium size onion, chopped
1/2 head garlic, chopped
1 small Chinese sausage, sliced
1/2 small cabbage, shredded
1/4 cup oyster sauce
1/4 cup soy sauce
1 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:



Rinse and soak shitake mushroom until re-hydrated, slice thinly keep aside, reserve soaking water. In a large wok sauté onion, garlic and Chinese sausage. Add in pork and stir cook for 2-3 minutes. Add soy and stir cook for another 2-3 minutes. Add 5-6 cups of broth from boiling the pork and water from soaking the mushroom, let boil and simmer for 3-5 minutes. Add in canton noodles, green beans, carrot, cabbage and mushroom, stir cook for 3-5 minutes. Add in sugar, oyster sauce and season with salt and pepper to taste. Stir cook for another 2-3 minutes or until noodles are soft and have absorb most of the broth add more broth if necessary. Add the mung bean sprouts and fried chicken liver, stir cook for another minute. Serve immediately.



See other related pancit recipe.
Bam-e, Pansit Bisaya
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pansit Lucban Hab-hab
Pansit Miki Guisado
Pansit Sotanghon with Togue Guisado
Pinoy Style Pad Thai

Meatballs with Patula and Misua Soup

Meatballs with Patula and Misua Soup. Here is a delicious meatballs soup. I used pork that is finely diced instead of the ground pork that is sold at meat shops for my meatballs. This will give more chunkiness to the resultant meatballs. The meatballs are then seared or quickly stir-fried to brown the outer skin of the meatballs and sealing all the flavors inside. The meatballs are then slow cooked/simmered for at least 30 minutes or more, this way the meatballs are very soft that it will literary melt in your mouth. The combination of melt in your mouth meatballs, soft misua noodles and silky soft patula in one great soup dish, I recommend to everyone to give it a try. Here is how I cooked my meatballs with patula and misua soup enjoy.

Ingredients:

For the Meatballs:
1/4 kilo pork, coarsely chopped or coarsely ground
1 small singkamas, finely diced
1 small size carrot, finely diced
1 bundle kinchay, finely chopped
2 medium size onion, finely chopped
2 tbsp. soy sauce
1 egg, beaten
1/4 cup cornstarch
salt and pepper
cooking oil

For the Soup:
2-3 medium size patula, skinned, cut into 1” crosswise
1 small size carrot, thinly sliced
1 small packet misua noodles
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle kinchay, chopped
2 eggs, beaten
1/2 cup patis, fish sauce
1 tbsp. sugar
salt and pepper
cooking oil

Cooking procedure:



To make the meatballs.
I a big bowl mixed the first six meatballs ingredients. In a separate bowl, blend egg and cornstarch until smooth. Pour the egg starch mixture into the meatballs ingredient, mix and blend well. Season with salt and pepper to taste. Scoop out the size of a golf ball and roll using the palm to form into balls, arrange in a platter and keep aside. In a wok heat oil and stir-fry in batches the meatballs for 1-2 minutes or until the outer skin turn to golden brown, keep aside.

To make the soup.
In a big saucepan sauté garlic and onion until fragrant. Add in 2 liters of water and bring to a boil. Add in the meatballs, patis and sugar, simmer at medium-low heat for 30-45 minutes. Add in patula and cook for 3-5 minutes or soft and silky. Now add in misua noodles, kinchay and carrot, cook for another 2-3 minutes or until noodles are cooked. Season with salt and pepper to taste. Pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Serve hot.


See other related noodle soup recipe;
Patula Misua Soup
Lomi Special
Pansit Lomi
Pansit Miki Soup
Sotanghon Noodle Soup
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Hainanese, Hainese Chicken Rice

Hainanese Chicken Rice. To Overseas Filipino Workers who are working or have worked in Singapore, Hongkong or even in Malaysia would surely have good stories tell about chicken rice. I myself who have worked on these places have learned to like this popular dish. Chicken rice have become part of my regular meals during my few years stay on these Countries. I have been eating chicken rice at least three times a week, maybe even more. Whenever I would come home for my leave, I always cooked chicken rice to try to introduce the dish to my family. At first I got mixed reactions, Pinoys are not used to eating poached or steamed chicken. Because the chicken looks raw with its natural colors, we have the notion that is “malansa”. Of course, this is the condition if not prepared and cooked properly, otherwise it is a very delectable dish.

To make chicken rice use of organic chicken is preferable, but other chicken will do if organic chicken is not available. The chicken is first clean by rubbing the skin and cavities or rock salt, this is done to remove all the remaining feathers, dead skins and oils that coat the chicken skin. The chicken is then thoroughly washed, rinsed and drain dry, pat dry if necessary. The chicken is then generously seasoned with salt inside-out, then stuffed with strips of ginger, spring onion and kinchay. Poached or simmer for at least 30 minutes, then drenched in ice-cold water. This is to immediately stop the cooking process. The cold water also makes the chicken skin firm and tight.



Ingredients:

1 whole organic chicken about 1.5 kilo
3 thumb size ginger, cut into large strips
1 big bundle spring onions, cut into 2” length
1 bundle kinchay trimmed
rock salt
vegetable oil

Garlic-Ginger Rice
2 tbsp vegetable oil
3 head garlic, crushed
1 thumb size ginger, sliced
3 cup rice, washed, soaked, drained
3-4 cups chicken broth
1 tbsp salt

Chili-Garlic Sauce
1/3 lemon juice
1/4 cup chicken broth
2 tbsp sugar
4-6 pcs. long red chili
1 head garlic
1 thumb size ginger
1 tsp. salt (to taste)

Garnishing
1 medium size cucumber, thinly sliced
3 medium size tomato, thinly sliced
1 small bundle, kinchay, chopped
soy sauce
vegetable oil



Cooking procedure:

To poach the chicken. Rub the chicken including cavities with generous amount of rock salt. Wash and drain-dry inside and outside. Season generously the chicken with salt including the cavities. Stuff chicken with the ginger strips, spring onion and kinchay. I a big casserole place the chicken and fill with water to cover by about 1 inch. Bring to a boil, reduce heat to medium-low and simmer for simmer 30-45 minutes or until a clear juice ooze out when a fork is pricked under the chicken leg. When done, carefully remove the chicken from the casserole and immediately transfer the chicken into a bath of ice water let cool for 3-5 minute. Reserve the chicken broth. Remove chicken from the cool bath and drain excess water (including the stuffed cavities).

To cook the rice. In a wok suttee the garlic and ginger until fragrant. Stir in rice to coat with the aromatics for 2-3 minutes. Transfer into the rice cooker, add in the chicken broth and salt, turn on the rice cooker.

To make the chili sauce. Place all the sauce ingredients in a blender, blend into uniform consistency.

To serve. Remove stuffing of the chicken and drain. Lightly rub the outside of the chicken with vegetable oil. Carve/cut the chicken into serving pieces, and arrange on plate of rice. Garnish with cucumber, tomato and kinchay, Serve with prepared chili-garlic sauce and with soy sauce.


Check out this recipes also;
Chili Crab
Braised Chicken Feet
Sop Buntut, Sup Buntut, Indonesian Oxtail Soup
Crispy Garlic Prawns
Oriental Chopsuey
Steamed Tilapia
Yang Chow Fried Rice

Sweet and Sour Pork and Chicken

Sweet and Sour Pork and Chicken is another colorful and very popular dish. There are countless sweet and sour recipes that there is no best or greatest sweet and sour dish. Every individual or locality has their own version of sweet and sour this might not be the best for the others but it is the best in ones preference. Sweet and sour dish has become so popular that there is no standard type of ingredients except that it should at least be sweet and sour. Type and quantities of ingredients defends on available ingredients. I have made posts of several sweet and sour fish dishes which we sometimes call them escabeche. But this is my first sweet nad sour meat dish. For my sweet and sour pork and chicken, I used batter-fried cutlet of pork and chicken meat in tomato base sweet and sour sauce with pineapple. Here is the recipe.

Ingredients:

1/2 pork, pre-boiled, drained, cut into cubes
2 chicken breast, de-boned, cut into cubes
3 small size onion, quartered
1 small size green bell pepper
1 small size red bell pepper
1 small bundle kinchay, trimmed, chopped
1 small can pineapple chunks, reserve syrup
1/2 head garlic, chopped
1 cup tomato sauce
1 tbsp vinegar
1/2 teaspoon Worcestershire sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp soy sauce
cooking oil
salt

Batter:

2 cup cornstarch
1/2 tsp baking powder
1 egg, beaten
1 tsp cooking oil



Cooking procedure:

To make the batter, mix the cornstarch and baking powder in a big bowl then add in the egg, 1/2 to 3/4 cup of water, and cooking oil to form a thick batter. Add the pork and chicken into the batter stir to so the meat pieces are evenly coated with the batter. In a wok, heat enough cooking oil for deep-frying. Deep-fry the meat pieces in batches for 2 to 3 minutes in medium heat or until they turn to golden brown. Drain on paper towels and keep aside. On same wok, remove excess oil. Now stir fry garlic until fragrant. Add in onion bell pepper and drained pineapple chunks and kinchay, stir-fry for 1 to 2 minutes, remove from wok and keep aside. On same wok pour 1 cup of broth from boiling the pork, stir in reserved pineapple syrup, tomato sauce, vinegar, Worcestershire sauce, oyster sauce and sugar, bring to a boil and simmer for 2-3 minutes. Season with salt to taste. Now add in the fried meats and vegetables in to the wok, stir cook for about half a minute. Remove wok and transfer in a serving platter.



See other related sweet and sour recipe;
Sweet And Sour Maya Maya



See otther related escabeche recipes;
Escabecheng Talakitok
Escabecheng Tanguige

Ensadalang Ampalaya, Ampalaya Salad

Ensaladang Ampalaya, Bitter Gourd Salad. It is a fact that ampalaya is rich in iron and other minerals. Eating ampalaya also lowers the blood sugar level thereby very effective home remedy for diabetics. Ensaladang ampalaya is not for everyone, especially for those who would not like the bitter taste of the vegetable. However, those who have acquired the taste of this vegetables ensaladang ampalaya is one great way to cook the bitter gourd. Ampalaya are first sliced crosswise, to reduce the bitterness, the sliced ampalaya could be soaked in salt-water solution for at least 15 minutes. There are some who will eat it raw with tomatoes and onions, but I prefer it blanched for a couple of minutes then drench in iced water to stop the cooking and preserved the fresh and natural green color of the ampalaya. Blanching will also reduce the bitterness. Here is how I made my ensaladang ampalaya.



Ingredients:

1 big size ampalaya, cut in half de-seeded and sliced crosswise
1 medium size onion, chopped finely
1 medium size tomato, chopped
1/4 cup bagoong na isda, sauce
2 tbsp. vinegar

Cooking procedure:

In a casserole boil water and blanch sliced ampalaya for 1/2 to a minute, remove from water and drain, drench in a bowl of iced cold water to let cool and stop the cooking process. In a big bowl, toss ampalaya, and all other ingredients. Serve immediately for maximum crunch.


See other related ensalada recipe;
Ensaladang Bulaklak Kalabasa
Ensaladang Katuray
Ensaladang Labanos
Ensaladang Manga
Grilled Eggplant and Salted Egg Salad

Chicken Curry with Bamboo Shoots

Chicken Curry with Bamboo Shoots. I thought using strips of bamboo shoots instead of the traditional vegetable for the Pinoy chicken curry would be great. Bamboo shoots are great stewed with coconut milk and a lot of chili, why not try it on the Pinoy chicken curry. I found this bottled bamboo shoots in a Thai food store that is ideal for my chicken curry with bamboo shoots. For this version, I wanted it richer and spicier compared to the regular Pinoy chicken curry. I used generous amount of coconut milk and curry powder. I also added extra chilies, but any amount will do it defends on how much heat one could take to enjoy the meal. Here is the recipe.

Ingredients:



1 kilo chicken, cut into serving pieces
2 cup bamboo shoot strips, pre-boiled, rinsed and drained
1/2 head garlic, chopped
2 red bell pepper, cut into 1/2” strips
2 thumb size ginger, cut into strips
1 medium size onion, chopped
2 small size potato, quartered
1 small size carrot, cut into wedges
2-3 stalk celery, sliced diagonally
4 cup coconut milk, pure extract
1/3 cup curry powder
4 pcs. chili chopped
1/2 tsp. chili powder
1/4 cup patis, fish sauce
3 tbsp. cornstarch
salt and pepper
cooking oil

Cooking procedure:

In a saucepan stir fry chicken for 3-5 minutes or until color turn to golden brown. Remove from pan, set aside. In same saucepan sauté garlic, onion and ginger add in chicken, stir cook for 2-3 minutes. Add in fish sauce, curry powder, chili, chili powder and bamboo shoots, stir cook for 2-3 minutes. Pour in 2 cup of coconut milk and 1 cup of water, bring to a boil and simmer for 8-10 minutes. Add in potatoes and carrots, cook for 8-10 minutes or until chicken, potatoes and carrots are cooked and tender. Add the remaining of coconut milk, celery and bell pepper, cook for another 3-5 minutes. Season with salt and pepper to taste. Add in the cornstarch dissolve in 1/2 cup of water and cook for a minute or until sauce thickens. Serve hot with a lot of rice.



See other related curry recipes;
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

Mapo Tofu

Mapo Tofu is a Chinese-Szechuan Silken Tufo dish, it is a very spicy hot dish of cube silken tofu in ground meat with chili and black bean paste sauce. This is one of the more popular ways of cooking tofu. The dish has already evolved in different parts of the Globe. From chili hot and spicy to milder spiciness versions and to vegetarian versions. Today I want to share my own version that uses mostly Pinoy ingredients that are available in most Pinoy kitchens. Silken tufo is a relative of tokwa or firm tofu as most of us are familiar with. Compared with tokwa, silken tofu is very soft and delicate which require gentle handling when cooking. Silken tofu is most of the time available on larger supermarket. Here is my version of mapo tofu.

Ingredients:

1 500g block silken tofu, medium firmness, cut into 1/2” cubes
1/2 kilo ground pork
2 tbsp tausi, fermented black beans, drained rinsed
2 tbsp tausi, fermented black beans, drained rinsed, pounded
1-2 pcs. siling labuyo, (optional)
1/2 – 1 tbsp chili flakes
1 small bundle spring onion, chopped
1 small bundle kinchay, chopped
1/2 head garlic, finely chopped
1 small size onion chopped
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp sugar
salt and pepper
cooking oil

Cooking procedure:



In a wok sauté garlic and onion, add in pounded fermented black beans, chilli flake and siling labuyo (if using) and quickly stir cook. Add pork and stir cook for 3-5 minutes or until it start to render oil. Now add in soy sauce, fermented black beans, sugar and kinchay, stir cook for another 2-3 minutes. Add 2-3 cups of water and bring to a boil, carefully add in the tofu and stir gently to avoid the tofu from breaking up. Season with salt and pepper to taste. Simmer 5-8 minutes, allowing the tofu to absorb the flavors of the sauce. Add in the cornstarch diluted in 1/2 cup of water cook for another minute or until the sauce has thickened. Serve hot, garnished with spring onion.



See other related tofu recipe;
Asparagus with Tofu
Tokwa at Baboy
Tokwa at Isda
Fish & Tofu with Tausi
Guinisang Togue with Tokwa
Sitaw at Tokwa
Pinoy Style Pad Thai

Kare-Kare, Kare-Kareng Pata ng Baboy

Kare-Kareng Pata ng Baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them. Personally I prefer the pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking method is the same as on all my previous kare-kare post using the commercially sold kare-kare mix.

Ingredients:

1 1/2 kilo pata ng baboy, pork leg, saw cut into 2” lengths
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang



Cooking procedure:

In a large sauce pan put pork leg, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove from casserole, separate the pork and stock, set aside pork leg, using a sieve filter out scum from the broth and set aside. In same sauce pan, sauté garlic and onion, add in pork leg and stir cook for 2-3 minutes then pour in 4-6 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.



See other related kare-kare recipes;
Kare-Kare Beef Tripe
Kare-Kare Buntot ng Baka



See other related pork leg recipes;
Braised Pork Leg with Hoisin Sauce
Crispy Pata
KBL – Kadyos, Baboy at Langka
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy

Bulalo, Sinigang na Bulalo

Bulalo, Sinigang na Bulalo is not new but this is the first time I try to cook the dish. Sinigang is one of the more popular Pinoy soup dish. Most Pinoy foods are usually cooked with souring ingredients, from our adobo to paksiw (click here and here) and our sinigang. I always thought that beef with bone and a lot of fats are best cooked sinigang. The sour flavors of tamarind or any souring ingredients tend to neutralize the fatty taste of the broth. Beef shank in bone cooked sinigang style is a dish I would certainly recommend as an alternative to the usual bulalo. The beef shank is slow cooked for 3-4 hours defending on the beef shank quality. Use the usual sinigang vegetables, and do not forget that gabi, taro root it makes the broth starchy. Another must vegetable is puso ng saging, banana blossom it makes the broth cloudy. Here's how I cooked it. Enjoy...

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece
2 bundle kangkong, trimmed
1 medium size banana blossom, cut into wedges
4 medium size labanos, sliced diagonally
1 bundle string beans, cut into 2” length
3 medium size tomato, quartered
3 medium size taro root, cubed
2 medium size onion, quartered
1 thumb size ginger, crushed
2 medium size whole onion
3-4 pcs. green chili
2-3 tbsp tamarind sinigang mix
salt

Cooking procedure:



Place the whole beef shank in a large casserole. Cover with water. Add the whole onion and ginger. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary. Add in the taro root, bring to a boil and simmer for 5-10 minutes or until root start to disintegrate. Season with salt to taste and tamarind sinigang mix. Add in the beef shank, tomato, quartered onion and labanos, cook for 2-3 minutes, now add in the remaining vegetables and green chilli, cook for another 2-3 minutes or until the vegetables are just cooked. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.


See other related bulalo recipe.
Cebu Pochero, Bulalo
Asado Bulalo, Beef Shank Asado
Bistek Bulalo
Bulalo

Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod

Ngohiong or Ngo Yong is Cebu’s Chinese Fried Vegetable Lumpia made up of ubod, palm hearth flavored with Chinese five-spice powder called Ngohiong. The name ngohiong was probably from the Chinese Ngohiong restaurants who are serving this famous ngohiong flavored fried lumpia. The lumpia rolls are dipped in cornstarch batter before frying for that extra crispiness besides sealing in all those flavors that results a very crispy lumpia but with succulent filling. Here is how I made my ngohiong.

Ingredients:

lumpia wrapper
cooking oil

Filling
1 kilo ubod, palm hearth cut into strips
1/2 kilo ground pork
1 medium size singkamas, cut into strips
3 tbsp ngohiong powder, Chinese five-spice powder
1/2 head garlic, finely chopped
1 medium size onion, chopped
1 small bundle spring pinion chopped
3 tbsp. soy sauce
salt and pepper
cooking oil

Dipping sauce
1/4 cup soy sauce
2 tbsp vinegar
1/4 cup sugar
1 cup water
1/2 cup liquid from sautéing the filling, filtered
1/4 cup cornstarch
salt

Wrapping batter
3 cup cornstarch
2 cup water



Cooking procedure:

Filling: In a saucepan sauté garlic and onions. Add pork, soy sauce and ngohiong powder, stir cook for 3-5 minutes. Add in singkamas and palm hearth, stir cook for 2-3 minutes or until vegetables are cook but firm. Season with salt and pepper to taste. Stir in spring onion and let cool in a colander to drain out excess liquid. Set aside liquid for the sauce.

Dipping sauce: Combine all ingredients in a small saucepan. Bring to a boil and simmer for 1 to 2 minutes stirring occasionally until sauce thickens.

Wrapping batter: Mix and blend well cornstarch and water.

To Assemble: Place 1 to 2 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing the wrapper edge with water.

Frying: Heat generous amount of oil in a wok. Now dip each lumpia in the wrapping batter and deep fry at medium to low heat for 2-3 minutes or until lumpia turns to golden brown. Serve with the prepared dipping sauce sauce.



See other related lumpia recipe;
Lumpiang Shanghai
Lumpiang Gulay, Togue
Lumpiang Ubod

Arroz Caldo

Arroz Caldo is a Pinoy comfort food that is similar to congee or porridge. It is usually made up of glutinous rice and regular rice with chicken sautéed in ginger and garlic. To break the monotonous white color of the rice dilaw or kagasugba florets is added to give a yellowish tint to the thick rice soup. That is why kasugba the cheaper alternative to saffron, coined as dilaw that literally means yellow. I usually give the glutinous rice to regular rice ratio of 2:1. Pinoys enjoy Arroz caldo during breakfast and merienda. Arroz caldo is also a street food serve along side the equally popular street food goto.

Ingredients:

1/2 kilo chicken, cut into serving pieces,
2 cup malagkit, glutinous rice,
1 cup regular rice
1/2 head garlic, chopped
1/2 head garlic, chopped, fried
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1 small bundle kutsay, chives
or spring onion, chopped
1/4 cup patis, fish sauce
2 tbsp. dilaw, kasugba
salt and pepper
cooking oil
kalamansi



Cooking procedure:

Wash chicken and drain, keep aside. Wash glutinous rice and regular rice, keep aside. In large casserole sauté garlic, ginger and onion add in the chicken and fish sauce, stir cook for 3-5 minutes or until color changes to golden brown. Add in rice and stir cook for another 3-5 minutes. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in kasugba and season with salt and pepper. Serve immediately. Garnish with kutsay, fried garlic and drizzle with kalamansi juice.



See other related lugaw recipe;
Seafood Lugaw
Special Lugaw, Special Pinoy Congee