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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