Betute Tugak

Batute or Stuffed frog in english is also one of Kapampangan exotic dishes. They also call this as "tugak" around Pampanga. It tastes like chicken and it's really good. 

Farmers in Pampanga used to depend on rain water to irrigater their farms. Children would then catch the frogs, which came out during the rainy season, while their parents cultivated the land or planted rice. Outwitting the frogs has been a traditional "family bonding" ritual. Betute is a play of words on butete, which means "tadpole" in the local dialect. Betute is the entire frog stuffed with minced pork - so it looks like a very fat frog. It is then deep-fried in oil.

Ingredients:

1. 8 big edible frogs (palakang bukid)

2. 1/4 kilos ground pork

3. 3 cloves of minced garlic

4. 1/2 teaspoon salt (for pork stuffing)
5. 1 tablespoon vinegar (for pork stuffing)
6. 1/2 teaspoon ground pepper (for pork stuffing)
7. 1 teaspoon of salt (for marinade)
8. 4 tablespoon of vinegar (for marinade)
9. 1 teaspoon ground pepper (for marinade)
10. 1 1/2 teaspoon brown sugar (for marinade)

How to cook:
1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.
2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.
3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out.
4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sur.
5. Pour into the stuffed frogs.
6. Let it stand for 30 minutes.
7. The let it sun-dried for another 30 minutes.
8. Deep fry until golden brown.
9. Serve with fried rice or steamed plain rice.

enjoy kabalen!

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Sisig

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt andvinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.


The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Sisig Recipe Ingredients:

* 1 1/2 kilo pork head

* 1/4 cup grilled liver, diced
* 2 small onions, minced
* 2 pieces red pepper, minced
* 1 head garlic, minced
* 6 pieces hot chili pepper, minced
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef broth

Sisig Recipe Procedure:

* Grill pork head to remove hair.
* Boil the pork head until it is tender enough to chop.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Pour in liquid seasoning, black pepper and brown sugar.
* Pour in beef broth and heat until meat is tender.
* Add in chili pepper before serving.

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Litson babi

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog(the castrated male pig or boar, bred for consumption at about 12 months old). Pig roasts in the mainland American Deep South are often referred to as a Pig pickin', although roasts are also a common occurrence in Cuba^[1][2] as well as the non-mainland US state of Hawaii,^[3] with roasts being done in the mainland states by descendants of other areas.

Ingredients :

· 2 lbs fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork of your choice) - Mary used pork belly w/ skin (hmmm our fave part aside from the meat)
· salt
. sliced onion leaves(shallots)
.lemon grass


Cooking Procedures :

1. Preheat oven to 350°F. Prepare a roasting pan.

2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over.Insert onions inbetween. Transfer to a roasting pan and bake for about 1hr & 20mins (40 minutes per pound). Cover ears of hog's head (if using) to protect from burning.

3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.

4. Increase oven heat to 450°F. Roast pork for about 15 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.

5. Remove from the oven. Cover with foil and let stand for 5 minutes.

6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.

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Pritong hito

Ingredients: 65 pcs. Baby hito (catfish)  2 tbsps. Salt  20 pcs. Calamansi, halved  1 cup cornstarch  2 gallons oil for frying  Mama Sita's Sinamak Vinegar

Directions: Clean, gut and rinse the baby hito. Rub the hito with salt to remove its slimy characteristic. Drizzle with calamansi. Dredge in cornstarch. Heat the oil in deep pan and fry the hito until crisp. Serve with sinamak vinegar.

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Pindang damulag

Pindang Damulag (beef tocino type)

Pindang Damulag is cured carabao meat in thick sugar syrup fermented until it becomes lightly sour. 

Ingredients: 1 k. carabeef, thinly sliced 1 tbsp. rock salt 1/4 cup brown sugar

Directions:

Mix together all ingredients. Let stand for one hour. Wash carabeef and bring to boil until tender. 

Sprinkle with salt and allow to cool. Deep fry and serve.

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Adobong kamaru

Kamaru ( mole cricket ), this is a very popular cuisine here in Pampanga.

Ingredients:

¼ kilo of kamaru (crickets)

3 pcs tomatoes

1 medium size onion sliced

¼ cup minced garlic

¼ cup vinegar

2-5 pcs chili ( labuyo )

1 tsp salt and pepper

How to cook:

1. Wash the kamaru very well.

2. Sauté garlic and onion.

3. Add the sliced tomatoes, siling labuyo and the kamaru.

4. Mixed it well and simmer for 5 minutes.

5. Add the ¼ cup of vinegar and wait for 2 minutes. Don’t mixed it just let it boil.

6. Add salt and pepper to taste and serve.

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Letsong paksiw

We had Pampanga’s lechon 2-ways.  First one was paksiw style.  It’s basically lechon cooked in lechon sauce.  The items that are included in the lechon sauce usually are liver paste, bread crumbs, garlic, onions, brown sugar and vinegar.  

Ingredients

1 kilo of leftover lechon meat (with skin)

1/4 cup vinegar

1/2 cup water

1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)

1/2 head garlic, crushed

1/2 cup brown sugar

1 teaspoon pepper corn

1 laurel or bay leaf

Ingridients

1. Mix together the above ingredients except the bay leaf.

2. Boil.

3. Lower heat, simmer until the meat is tender.

4. Add more water as needed.

5. Add the bay leaf.

6. Serve Hot.

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Bringhe

Bringhe

Bringhe is a flavored rice dish much like paella. It is made of malagkit (glutinous) rice cooked in gata(coconut milk), colored and flavored with turmeric, and topped with chicken, pork, and vegetables. It is traditionally cooked in banana leaves to prevent it from sticking to the pan and to make it aromatic. It originated in Pampanga and is served at country weddings and town fiestas in the Northern Luzon.

Ingredients

§  1 Kilo of dressed chicken

§  5 cups of coconut milk

§  4 cups of malagkit rice

§  3 cloves of garlic, crushed

§  1/4 cup of cooking oil

§  1 medium-size onion, sliced

§  5 tablespoons yellow ginger root juice

§  1/4 cup of patis

§  1 medium-size green pepper. roasted and peeled and cut into cubes

§  2 hard boiled egg, sliced

§  salt and pepper

§  Banana leaves wilted over fire

Procedure

Split the chicken and the joints into desired size then clean and wash thorougly, drain and set aside.

Add 3-4 cups of water to the grated coconut, squeeze the coconut until the milk is extracted little by little. strain and set aside.

Wash the malagkit rice three times, drain and set aside.

saute the garlic in a sauce pan over high heat, add the onion and the chicken, cook until the chicken is slightly brown. Add the patis and ginger root juice. Then, add the malagkit rice and cook for about 10 minutes.

Prepare the green pepper and set aside. Peel the yellow ginger, crush with mortar and pestle, squeeze and extrect the yellow juice.

To the chicken mixture, add the coconut milk, gradually strir, then cover. Cook until the rice is done, adjust the flame so as not to scorch the pan.

Prepare another heavy-duty cointainer. Line the bottom with wilted banana leaves. Transfer the chicken and rice to the layer of banana leaves. Cover with another layer of banana leaves. Put lid over cooking utensil and steam over a low flame until rice done.

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TARA! MANGAN TAMUNG MANYAMAN A PAMANGAN KAPAMPANGAN.

(Tara! Kain tayo ng masarap na pagkaing Kapampangan.)

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From YUCKY to YUMMY (Palatable DISHES)

  Mention the word, “Pampanga” and one thing always comes to mind – “The culinary capital of the Philippines.” Truly, Kapampangans are famous for their delicious, savory, and mouth-watering kitchen concoctions. Some popular Kapampangan dishes that have won over the Filipino palate across the country include its famous sisig, kaldereta, morcon, tocino or pindang adobong puti, and their native version of the longaniza. A unique Kapampangan dish that is well enjoyed throughout the country is nasing biringhi (chicken saffron rice). This particular dish is so difficult to prepare that one can usually partake of it only during fiestas in the province. Kapampangans are proud of their heritage, especially of their cuisine. Both women and men love to cook as much as they love eating. They usually learn to cook at the same time they’re learning how to read and write. They start as kitchen helpers - peeling, slicing, dicing, and preparing the ingredients for the different dishes. Well-kept family recipes are shared with them during their apprenticeship.

    Kapampangan cuisine is the best in the Philippine because the Kapampangan cook prepares food the way an artist makes his art. He is patient and meticulous and strives for perfection. He is also innovative and creative. He loves to experiment on how to convert an ordinary dish into a mouth-watering creation. He takes another region’s dish, improves on it and makes it his own. A good example is the Bicol express and other ginataan dishes. The Kapampangan chef has made these delicious dishes from the Bicol region better tasting by sautéing the ingredients before adding the coconut milk. No wonder that he has turned the yucky into something yummy. Kapampangan cuisine is equally famous for being daring and exotic. He has turned the croaking frog into a culinary delight. The betuteng tugak may sound yucky but is truly heaven to the palates. This dish is so delicious that even people of other regions has taken to eating it. A visit to Pampanga is incomplete without one partaking of this famous dish. Another dish that’s equally delicious is the tinolang tugak. People swear it’s a lot more tasty and delicious than the ordinary tinolang manok. It may not be a bad idea if someone prepares this dish for Manny Pacquiao. This dish could make him pack more power to his already powerful punches. Not to mention speed and agility.

     Other exotic Kapampangan dishes that remain a challenge to other cultures include burung bulig adobung kamaru (mole crickets sautéed in vinegar and garlic), calderetang barag (spicy monitor lizard stew), kubang asu (sweet and spicy dog stew) tidtad itik (duck stewed in blood), and adobong salagubang. These dishes are not for the faint-hearted. They are an acquired taste and better served after one has imbibed several bottles of beer or other local alcoholic beverages. Or better yet, take it as an Extra Challenge. Or imagine that you’re a contestant for Fear Factor. I dare say that you won’t find them yucky but truly yummy, indeed.

 -AMLE

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SISIG PAMPANGA

Sisig is a Kapampangan term which means “to snack on 

something sour”.

Preparing sisig comes in three phases: 

boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon ), pork or chicken liver,

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BETUTE ( Yucky or Yummy?)

Ingredients:

 8 big edible frogs (palakang bukid)

1/4 kilos ground pork

 3 cloves of minced garlic

1/2 teaspoon salt (for pork stuffing)

1 tablespoon vinegar (for pork stuffing)

1/2 teaspoon ground pepper (for pork stuffing)

 1 teaspoon of salt (for marinade)

 4 tablespoon of vinegar (for marinade)

 1 teaspoon ground pepper (for marinade)

 1 1/2 teaspoon brown sugar (for marinade)

How to cook:

1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.

2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.

3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out.

4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sugar.

5. Pour into the stuffed frogs.

6. Let it stand for 30 minutes.

7. The let it sun-dried for another 30 minutes.

8. Deep fry until golden brown.

9. Serve with fried rice or steamed plain rice.

ENJOY GUYS ^___^

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