tag:blogger.com,1999:blog-56481981572015298752024-03-13T12:40:41.117-07:00E-Story Ko,Kultura Ko Foodse-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5648198157201529875.post-21283309618933246212012-05-22T22:20:00.000-07:002012-05-22T22:20:17.523-07:00Betute Tugak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWkuRDkvUtFj8qKFfaVnbkPWDUNWCP_aw3gtpsU9fsxfBRXd7q2-iIyhwrH4xqovl1k_4CP8NfPbQ1wdl-BjRtNDo_fDIbJIS7O5Pr0Qy6YpV7tjr98Jg0Wut9ak8n3B2x3FYbMKxFqmK/s1600/PinatuboCrater113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWkuRDkvUtFj8qKFfaVnbkPWDUNWCP_aw3gtpsU9fsxfBRXd7q2-iIyhwrH4xqovl1k_4CP8NfPbQ1wdl-BjRtNDo_fDIbJIS7O5Pr0Qy6YpV7tjr98Jg0Wut9ak8n3B2x3FYbMKxFqmK/s320/PinatuboCrater113.jpg" width="320" /></a></div>
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<strong><u><span style="background-color: white; color: #333333; font-family: Tahoma, sans-serif;">Batute or</span></u></strong><span class="apple-converted-space"><u><span style="background-color: white; color: #333333; font-family: Tahoma, sans-serif;"> </span></u></span><em><b><u><span style="background-color: white; color: #333333; font-family: Tahoma, sans-serif;">Stuffed frog</span></u></b></em><span class="apple-converted-space"><i><u><span style="background-color: white; color: #333333; font-family: Tahoma, sans-serif;"> </span></u></i></span><span style="background-color: white; color: #333333; font-family: Tahoma, sans-serif;">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.<span class="apple-converted-space"> </span></span><span style="background-color: white; color: #00b0f0; font-family: Tahoma, sans-serif;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">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.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">Ingredients:<o:p></o:p></span></div>
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<img align="right" height="140" src="file:///C:/Users/IGNAST~1/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif" v:shapes="_x0000_s1026" width="170" /><span style="color: #333333; font-family: Tahoma, sans-serif;">1. 8 big edible frogs (palakang bukid)<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">2. 1/4 kilos ground
pork<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">3. 3 cloves of minced
garlic<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">4. 1/2 teaspoon salt
(for pork stuffing)<br />
5. 1 tablespoon vinegar (for pork stuffing)<br />
6. 1/2 teaspoon ground pepper (for pork stuffing)<br />
7. 1 teaspoon of salt (for marinade)<br />
8. 4 tablespoon of vinegar (for marinade)<br />
9. 1 teaspoon ground pepper (for marinade)<br />
10. 1 1/2 teaspoon brown sugar (for marinade)<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">How to cook:<br />
1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground
pepper. Set aside.<br />
2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.<br />
3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the
stuffing’s from spilling out.<br />
4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sur.<br />
5. Pour into the stuffed frogs.<br />
6. Let it stand for 30 minutes.<br />
7. The let it sun-dried for another 30 minutes.<br />
8. Deep fry until golden brown.<br />
9. Serve with fried rice or steamed plain rice.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma, sans-serif;">enjoy kabalen!<span style="font-size: small;"><o:p></o:p></span></span></div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-597456347187128162012-05-22T22:12:00.002-07:002012-05-22T22:13:59.587-07:00Sisig<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_ni_VEedRDhGjjkO0JbovrxPO74mdDiLx2IxUUOfef6FBYzPhzBRl0yb7C8OZowv7hgST8SCjikYKIIYlNNMDt3PZVNgdNEWAsDbL1w3h-AVvgPZMj8Y5pVplGRO4CCUZ6CFGg-XdPs_/s1600/pork-sisig2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_ni_VEedRDhGjjkO0JbovrxPO74mdDiLx2IxUUOfef6FBYzPhzBRl0yb7C8OZowv7hgST8SCjikYKIIYlNNMDt3PZVNgdNEWAsDbL1w3h-AVvgPZMj8Y5pVplGRO4CCUZ6CFGg-XdPs_/s320/pork-sisig2.jpg" width="320" /></a></div>
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<i style="background-color: white; font-family: sans-serif; line-height: 19px;"><b>Sisig</b></i><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> is a </span><a href="http://en.wikipedia.org/wiki/Kapampangan_language" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Kapampangan language">Kapampangan</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> term which means "to snack on something sour". It usually refers to </span><a href="http://en.wikipedia.org/wiki/Fruit" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Fruit">fruits</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;">, often unripe or half-ripe, sometimes dipped in </span><a href="http://en.wikipedia.org/wiki/Salt" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Salt">salt</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> and</span><a href="http://en.wikipedia.org/wiki/Vinegar" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Vinegar">vinegar</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;">. It also refers to a method of preparing fish and meat, especially </span><a href="http://en.wikipedia.org/wiki/Pork" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Pork">pork</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;">, which is </span><a href="http://en.wikipedia.org/wiki/Marination" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Marination">marinated</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> in a sour liquid such as </span><a href="http://en.wikipedia.org/wiki/Lemon" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Lemon">lemon</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> juice or vinegar, then seasoned with salt, pepper and other spices.</span>
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<span style="background-color: white; font-family: sans-serif; line-height: 19px;"><br /></span><br />
<span style="background-color: white; font-family: sans-serif; line-height: 19px;">The dish is said to have originated from local residents who bought unused pig heads from the commissaries of </span><a href="http://en.wikipedia.org/wiki/Clark_Air_Base" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Clark Air Base">Clark Air Base</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> in </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Angeles_City" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Angeles City">Angeles City</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;">, </span><a href="http://en.wikipedia.org/wiki/Pampanga" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="Pampanga">Pampanga</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;">. Pig heads were purchased cheap since they were not used in preparing meals for the </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/United_States_of_America" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="United States of America">U.S.</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> </span><a href="http://en.wikipedia.org/wiki/United_States_Air_Force" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; line-height: 19px; text-decoration: none;" title="United States Air Force">Air Force</a><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> personnel stationed there.</span><span style="background-color: white; font-family: sans-serif; line-height: 19px;"> 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.</span>
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<strong style="margin: 0px; padding: 0px;">Sisig Recipe Ingredients:</strong></div>
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* 1 1/2 kilo pork head</div>
* 1/4 cup grilled liver, diced<br />
* 2 small onions, minced<br />
* 2 pieces red pepper, minced<br />
* 1 head garlic, minced<br />
* 6 pieces hot chili pepper, minced<br />
* 2 tablespoons oil<br />
* 1 cup vinegar<br />
* 1 1/2 tablespoons liquid seasoning<br />
* 1 teaspoon black pepper<br />
* 1 teaspoon brown sugar<br />
* 1 cup beef broth<br />
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<strong style="margin: 0px; padding: 0px;">Sisig Recipe Procedure:</strong></div>
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* Grill pork head to remove hair.<br />
* Boil the pork head until it is tender enough to chop.<br />
* Take out all the meat and dice.<br />
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.<br />
* Pour in liquid seasoning, black pepper and brown sugar.<br />
* Pour in beef broth and heat until meat is tender.<br />
* Add in chili pepper before serving.</div>
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<br />e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-2764767765436242482012-03-19T03:59:00.002-07:002012-03-19T03:59:28.193-07:00Litson babi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXL9aScspsURf2hLAvb8wm1SSzatO5XgCDb9HB_Xy70mmKy5Mqkt_A32t5YykUqaJVt1kjhHl6pH5mhIR-PSoGnzITM24104f1xneZcW7LV_0zzLvtRRk79SZQrSX1d_xic6UMTcEuaJfb/s1600/ako9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXL9aScspsURf2hLAvb8wm1SSzatO5XgCDb9HB_Xy70mmKy5Mqkt_A32t5YykUqaJVt1kjhHl6pH5mhIR-PSoGnzITM24104f1xneZcW7LV_0zzLvtRRk79SZQrSX1d_xic6UMTcEuaJfb/s1600/ako9.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 9.0pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">A<span class="apple-converted-space"> </span><b>pig roast</b><span class="apple-converted-space"> </span>or<span class="apple-converted-space"> </span><b>hog roast</b><span class="apple-converted-space"> </span>is an event or gathering which involves the<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Barbecue" title="Barbecue"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">barbecuing</span></a><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">of a whole<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Hog_(swine)" title="Hog (swine)"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">hog</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">(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<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Pig_pickin%27" title="Pig pickin'"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">Pig pickin'</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">, although roasts are also a common occurrence in<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Cuba" title="Cuba"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">Cuba</span></a><a href="http://en.wikipedia.org/wiki/Pig_roast#cite_note-0"><sup><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">[1]</span></sup></a><a href="http://en.wikipedia.org/wiki/Pig_roast#cite_note-1"><sup><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">[2]</span></sup></a><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">as well as the non-mainland US state of<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Hawaii" title="Hawaii"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">Hawaii</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">,</span><a href="http://en.wikipedia.org/wiki/Pig_roast#cite_note-Pig_Out.21_Mainland_Luau-2"><sup><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0b0080; font-family: Arial, sans-serif;">[3]</span></sup></a><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">with roasts being done in the mainland states by descendants of other areas.</span><i><span style="color: #333333; font-family: Arial, sans-serif;"><o:p></o:p></span></i></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 9.0pt;"><i><span style="color: #333333; font-family: Arial, sans-serif;">Ingredients :</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
<br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">· 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)</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">· salt</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">. sliced onion leaves(shallots)</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">.lemon grass</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
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</span></i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
</span><i><span style="color: #333333; font-family: Arial, sans-serif;">Cooking Procedures :</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
<br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">1. Preheat oven to 350°F. Prepare a roasting pan.</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
<br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">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.</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
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</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
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</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">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.</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
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</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">5. Remove from the oven. Cover with foil and let stand for 5 minutes.</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;"><br />
<br />
</span></i><i><span style="color: #333333; font-family: Arial, sans-serif;">6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.</span></i><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-10384904560028392872012-03-19T03:58:00.000-07:002012-03-19T03:58:05.578-07:00Pritong hito<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCvpgsTyUji10s5aZapgmLT-MyLU8K22eZNEGaWc2vOuwCx9cSPXRi6uZa_m41anENbFKMNmSXJWAQBmVULO7q3cPPqnoQWRsO1LW3xfQ8xKudP5x4tPPDDBmy_bmiZhxCuJNMzaj-8s-/s1600/ako8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCvpgsTyUji10s5aZapgmLT-MyLU8K22eZNEGaWc2vOuwCx9cSPXRi6uZa_m41anENbFKMNmSXJWAQBmVULO7q3cPPqnoQWRsO1LW3xfQ8xKudP5x4tPPDDBmy_bmiZhxCuJNMzaj-8s-/s320/ako8.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <table border="0" cellpadding="0" class="MsoNormalTable" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; text-align: left; width: 95%;"><tbody>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"> <table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184; width: 95.0%;"><tbody>
<tr> <td style="padding: .75pt .75pt .75pt .75pt; width: 50.0%;" valign="top" width="50%"> <div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: olive; font-family: Verdana, sans-serif; font-variant: small-caps;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: #18392e; font-family: Arial, sans-serif;">65 pcs. Baby hito (catfish)</span><span style="color: #18392e; font-family: Arial, sans-serif;"> </span><span style="color: #18392e; font-family: Arial, sans-serif;"><br />
2 tbsps. Salt</span><span style="color: #18392e; font-family: Arial, sans-serif;"> </span><span style="color: #18392e; font-family: Arial, sans-serif;"><br />
20 pcs. Calamansi, halved</span><span style="color: #18392e; font-family: Arial, sans-serif;"> </span><span style="color: #18392e; font-family: Arial, sans-serif;"><o:p></o:p></span></div></td> <td style="padding: .75pt .75pt .75pt .75pt;" valign="top"> <div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: #18392e; font-family: Arial, sans-serif;"><br />
1 cup cornstarch</span><span style="color: #18392e; font-family: Arial, sans-serif;"> </span><span style="color: #18392e; font-family: Arial, sans-serif;"><br />
2 gallons oil for frying</span><span style="color: #18392e; font-family: Arial, sans-serif;"> </span><span style="color: #18392e; font-family: Arial, sans-serif;"><br />
Mama Sita's Sinamak Vinegar<o:p></o:p></span></div></td> </tr>
</tbody></table></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"> <div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: olive; font-family: Verdana, sans-serif; font-variant: small-caps;">Directions:<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #18392e; font-family: Arial, sans-serif;">Clean, gut and rinse the baby hito.<br />
<br />
Rub the hito with salt to remove its slimy characteristic.<br />
<br />
Drizzle with calamansi.<br />
<br />
Dredge in cornstarch.<br />
<br />
Heat the oil in deep pan and fry the hito until crisp.<br />
<br />
Serve with sinamak vinegar.</span><span style="color: #18392e; font-family: Arial, sans-serif;"><o:p></o:p></span></div></td> </tr>
</tbody></table></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal"><br />
</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-18424232444849525702012-03-19T03:55:00.000-07:002012-03-19T03:55:25.545-07:00Pindang damulag<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88UBEJ1cVZRLmr8a2idHLFknjiiOhAUPTUQMahT24K3rEgfz0iVaX64-nwUwm5JfdHJMUNhy3fAm5xLZ3FSESdv_f6vcnobtjNH0Bs3PTE1RdSYRnLLp46VnLwEK534UdP2-Ml8LIgcoa/s1600/ako4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88UBEJ1cVZRLmr8a2idHLFknjiiOhAUPTUQMahT24K3rEgfz0iVaX64-nwUwm5JfdHJMUNhy3fAm5xLZ3FSESdv_f6vcnobtjNH0Bs3PTE1RdSYRnLLp46VnLwEK534UdP2-Ml8LIgcoa/s320/ako4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="background: white; margin-bottom: 3.75pt; mso-line-height-alt: 11.25pt;"><br />
</div><div class="MsoNoSpacing" style="text-align: left;"><span style="background: white; font-family: "Arial Narrow","sans-serif";"><b>Pindang Damulag (beef tocino type)</b><o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: left;"><span style="background: white; color: #333333; font-family: "Arial Narrow","sans-serif"; mso-bidi-font-family: Arial;">Pindang Damulag is cured carabao meat in thick sugar syrup fermented until it becomes lightly sour.<span class="apple-converted-space"> </span></span><span style="color: #333333; font-family: "Arial Narrow","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span class="msoIns"><ins><o:p></o:p></ins></span></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div style="text-align: center;"> <table border="0" cellpadding="0" class="MsoNormalTable" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-left: -17.25pt; text-align: left; width: 98.66%;"><tbody>
<tr> <td style="padding: .75pt .75pt .75pt .75pt; width: 99.36%;" width="99%"> <table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184; width: 95.0%;"><tbody>
<tr> <td style="padding: .75pt .75pt .75pt .75pt; width: 50.0%;" valign="top" width="50%"> <div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: olive; font-family: "Arial Narrow","sans-serif"; font-variant: small-caps; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: #18392e; font-family: "Arial Narrow","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 k. carabeef, thinly sliced<br />
1 tbsp. rock salt<o:p></o:p></span></div></td> <td style="padding: .75pt .75pt .75pt .75pt;" valign="top"> <div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="color: #18392e; font-family: "Arial Narrow","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><br />
1/4 cup brown sugar <o:p></o:p></span></div></td> </tr>
</tbody></table></td> </tr>
</tbody></table><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="color: olive; font-family: Algerian; font-variant: small-caps; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Directions:<o:p></o:p></span></div><div class="MsoNormal"></div><div style="text-align: left;"><span style="color: #18392e; font-family: Algerian;">Mix together all ingredients. Let stand for one hour. Wash carabeef and bring to boil until tender. </span></div><div style="text-align: left;"><span style="color: #18392e; font-family: Algerian;"><br />
</span></div><span style="color: #18392e; font-family: Algerian;"><div style="text-align: left;">Sprinkle with salt and allow to cool. Deep fry and serve.</div><o:p></o:p></span><br />
</div><br />
<div style="text-align: left;"><br />
</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-46231780661971715072012-03-19T03:52:00.002-07:002012-03-19T03:52:38.423-07:00Adobong kamaru<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwe_JVPc8dTsW7vc47HwK-tVakvePtglAvUF7LJ5291F40wydtts8iEEgY6ttNltTovRV7uzj-jt7tR717lt3pOAWwfqMah2sWcK_wJJseW7v-Bpzwhfn8m1RtrFHuU-nPZGVJVJJ05oom/s1600/ako3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwe_JVPc8dTsW7vc47HwK-tVakvePtglAvUF7LJ5291F40wydtts8iEEgY6ttNltTovRV7uzj-jt7tR717lt3pOAWwfqMah2sWcK_wJJseW7v-Bpzwhfn8m1RtrFHuU-nPZGVJVJJ05oom/s320/ako3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 9pt;">Kamaru ( mole cricket )</span></b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 9pt;">, this is a very popular cuisine here in Pampanga.<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">¼ kilo of kamaru (crickets)</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">3 pcs tomatoes</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1 medium size onion sliced</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">¼ cup minced garlic</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">¼ cup vinegar</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">2-5 pcs chili ( labuyo )</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1 tsp salt and pepper</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 7.5pt;"></div><div style="text-align: left;"><b style="background-color: white; line-height: 18pt;"><span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span class="msoIns"><ins>How to cook:</ins></span></span></b></div><span class="msoIns"><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; line-height: 18pt;">1. Wash the kamaru very well.</span></div><ins><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; line-height: 18pt;">2. Sauté garlic and onion.</span></div><span style="color: #333333; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="background-color: white; line-height: 18pt;">3. Add the sliced tomatoes, siling labuyo and the kamaru.</span></div></span><span style="color: #333333; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="background-color: white; line-height: 18pt;">4. Mixed it well and simmer for 5 minutes.</span></div></span><span style="color: #333333; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="background-color: white; line-height: 18pt;">5. Add the ¼ cup of vinegar and wait for 2 minutes. Don’t mixed it just let it boil.</span></div></span><span style="color: #333333; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="background-color: white; line-height: 18pt;">6. Add salt and pepper to taste and serve.</span></div></span></ins></span><br />
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin-bottom: 7.5pt; text-align: left;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin-bottom: 7.5pt; text-align: left;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 3.75pt; text-align: left;"><br />
</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-29007923341638573622012-03-19T03:51:00.000-07:002012-03-19T03:51:18.449-07:00Letsong paksiw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8HoXKmeLI50InpoVFYPJtpVQvbtT1J8L6XIgAadNBCcMrruc11UYBivqW9NLR78_3uaD0VizegRPwYx7-JGnuTMqrv9yznfEIKvgujykm3vVGwrr89TZHXplFC2dwx2ftgAQYaYOwkus/s1600/ako2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8HoXKmeLI50InpoVFYPJtpVQvbtT1J8L6XIgAadNBCcMrruc11UYBivqW9NLR78_3uaD0VizegRPwYx7-JGnuTMqrv9yznfEIKvgujykm3vVGwrr89TZHXplFC2dwx2ftgAQYaYOwkus/s320/ako2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial, sans-serif;">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. </span> <!--[if gte vml 1]><v:shapetype
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</div><div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"></div><div style="text-align: left;"><b style="line-height: 15.75pt;"><span style="border: none windowtext 1.0pt; color: #7b7b76; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0in; padding: 0in;">Ingredients</span></b></div><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1 kilo of leftover lechon meat (with skin)</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1/4 cup vinegar</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1/2 cup water</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1/2 head garlic, crushed</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1/2 cup brown sugar</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1 teaspoon pepper corn</span></div></span><span style="color: #7b7b76; font-family: Arial, sans-serif;"><div style="text-align: left;"><span style="line-height: 15.75pt;">1 laurel or bay leaf</span></div><o:p></o:p></span><br />
<div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><br />
</div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">Ingridients<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">1. Mix together the above ingredients except the bay leaf.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">2. Boil.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">3. Lower heat, simmer until the meat is tender.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">4. Add more water as needed.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">5. Add the bay leaf.<o:p></o:p></span></div><div style="line-height: 15.75pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: left; vertical-align: baseline;"><span style="color: #7b7b76; font-family: "Arial","sans-serif";">6. Serve Hot.<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
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</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><br />
</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-66081138664537078772012-03-19T03:48:00.002-07:002012-03-19T03:48:59.216-07:00Bringhe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqMAHk-bMzfShSY7s1ow7CZ59BBjkpPzf5uMjIjoA6QRgBSPJV5AW1J5p54jf22zZx_bratHJ31410zE6ekaES8BNWlyLP_fW9B0T4gZlzsEOfrKAmMTgAptESil3b7a5pMKF8cou1On1/s1600/ako.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqMAHk-bMzfShSY7s1ow7CZ59BBjkpPzf5uMjIjoA6QRgBSPJV5AW1J5p54jf22zZx_bratHJ31410zE6ekaES8BNWlyLP_fW9B0T4gZlzsEOfrKAmMTgAptESil3b7a5pMKF8cou1On1/s320/ako.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><b><span style="color: #00b0f0; font-family: Algerian;">Bringhe<o:p></o:p></span></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">Bringhe</span></b><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">is a flavored rice dish much like<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Paella" title="Paella"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #5a3696; font-family: Arial, sans-serif;">paella</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">. It is made of<span class="apple-converted-space"> </span><i>malagkit</i><span class="apple-converted-space"> </span>(glutinous) rice cooked in<span class="apple-converted-space"> </span><i>gata</i>(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<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Pampanga" title="Pampanga"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #5a3696; font-family: Arial, sans-serif;">Pampanga</span></a><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">and is served at country weddings and town fiestas in the Northern<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Luzon" title="Luzon"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #5a3696; font-family: Arial, sans-serif;">Luzon</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif;">.<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div style="background: white; border-bottom: solid #AAAAAA 1.0pt; border: none; mso-border-bottom-alt: solid #AAAAAA .75pt; mso-element: para-border-div; padding: 0in 0in 2.0pt 0in;"> <h2 style="background: white; border: none; line-height: 14.25pt; margin-bottom: .1in; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-border-bottom-alt: solid #AAAAAA .75pt; mso-padding-alt: 0in 0in 2.0pt 0in; padding: 0in;"><!--[if gte vml 1]><v:shapetype
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alt="Description: http://www.pampangapep.com/art_images/11.jpg" style='position:absolute;
margin-left:286.5pt;margin-top:23.2pt;width:189.75pt;height:128.25pt;
z-index:251665408;visibility:visible;mso-wrap-style:square;
mso-wrap-distance-left:9pt;mso-wrap-distance-top:0;mso-wrap-distance-right:9pt;
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o:title="11"/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 171px; margin-left: 382px; margin-top: 31px; position: absolute; text-align: left; width: 253px; z-index: 251665408;"><span style="font-size: small;"></span></span><!--[endif]--><span class="mw-headline"><div style="text-align: left;"><span style="background-color: white; font-family: Arial, sans-serif; font-weight: normal; line-height: 14.25pt;"><span style="font-size: small;">Ingredients</span></span></div></span></h2></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">1 Kilo of dressed chicken<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">5 cups of coconut milk<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">4 cups of<span class="apple-converted-space"> </span><i>malagkit</i><span class="apple-converted-space"> </span>rice<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">3 cloves of garlic, crushed<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">1/4 cup of cooking oil<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">1 medium-size onion, sliced<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">5 tablespoons yellow ginger root juice<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">1/4 cup of<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Patis" title="Patis"><span style="color: #5a3696; font-family: Arial, sans-serif;">patis</span></a><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">1 medium-size green pepper. roasted and peeled and cut into cubes<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">2 hard boiled egg, sliced<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, sans-serif;">salt and pepper<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 1.2pt; margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><a href="http://en.wikipilipinas.org/index.php?title=Banana" title="Banana"><span style="color: #5a3696; font-family: Arial, sans-serif;">Banana</span></a><span class="apple-converted-space"><span style="font-family: Arial, sans-serif;"> </span></span><span style="font-family: Arial, sans-serif;">leaves wilted over fire<o:p></o:p></span></div><div style="background: white; border-bottom: solid #AAAAAA 1.0pt; border: none; mso-border-bottom-alt: solid #AAAAAA .75pt; mso-element: para-border-div; padding: 0in 0in 2.0pt 0in;"> <h2 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 14.25pt; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 0in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; text-align: left;"><span style="font-size: small;"><span class="mw-headline"><span style="font-family: Arial, sans-serif; font-weight: normal;">Procedure</span></span><span style="font-family: Arial, sans-serif; font-weight: normal;"><o:p></o:p></span></span></h2></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">Split the chicken and the joints into desired size then clean and wash thorougly, drain and set aside.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">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.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">Wash the<span class="apple-converted-space"> </span><i>malagkit</i><span class="apple-converted-space"> </span>rice three times, drain and set aside.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">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<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Patis" title="Patis"><span style="color: #5a3696; font-family: Arial, sans-serif;">patis</span></a><span class="apple-converted-space"><span style="font-family: Arial, sans-serif;"> </span></span><span style="font-family: Arial, sans-serif;">and ginger root juice. Then, add the<span class="apple-converted-space"> </span><i>malagkit</i><span class="apple-converted-space"> </span>rice and cook for about 10 minutes.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">Prepare the green pepper and set aside. Peel the yellow ginger, crush with mortar and pestle, squeeze and extrect the yellow juice.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">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.<o:p></o:p></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 14.25pt; margin-bottom: 6pt; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt; text-align: left;"><span style="font-family: Arial, sans-serif;">Prepare another heavy-duty cointainer. Line the bottom with wilted<span class="apple-converted-space"> </span></span><a href="http://en.wikipilipinas.org/index.php?title=Banana" title="Banana"><span style="color: #5a3696; font-family: Arial, sans-serif;">banana</span></a><span class="apple-converted-space"><span style="font-family: Arial, sans-serif;"> </span></span><span style="font-family: Arial, sans-serif;">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.<span style="font-size: x-small;"><o:p></o:p></span></span></div><br />
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</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-41592750060596295952012-02-15T04:22:00.000-08:002012-02-15T04:22:10.495-08:00<div style="text-align: center;"></div><div class="separator" style="background-color: #93c47d; clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://multiply.com/mu/gwapoi/image/2/photos/325/500x500/49/PampangaFoodTrip-Cover.jpg?et=Sz5xdychI59pRK3tucMpNQ&nmid=389547360" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://multiply.com/mu/gwapoi/image/2/photos/325/500x500/49/PampangaFoodTrip-Cover.jpg?et=Sz5xdychI59pRK3tucMpNQ&nmid=389547360" width="320" /></a></div><div style="text-align: center;"></div><div class="separator" style="background-color: #93c47d; clear: both; text-align: center;">TARA! MANGAN TAMUNG MANYAMAN A PAMANGAN KAPAMPANGAN. </div><div class="separator" style="background-color: #93c47d; clear: both; text-align: center;">(Tara! Kain tayo ng masarap na pagkaing Kapampangan.)</div><div class="separator" style="background-color: #93c47d; clear: both; text-align: center;"><br />
</div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-66128275051003636762012-02-15T04:15:00.000-08:002012-02-15T04:15:29.551-08:00From YUCKY to YUMMY (Palatable DISHES)<a href="http://philippines.factoidz.com/images/user/1%28309%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://philippines.factoidz.com/images/user/1%28309%29.jpg" width="320" /></a> 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 <a href="http://en.wikipedia.org/wiki/Sisig" title="Sisig"><span style="color: windowtext;">sisig</span></a>, kaldereta, morcon, tocino or <a href="http://en.wikipedia.org/wiki/Tocino" title="Tocino"><span style="color: windowtext;">pindang</span></a> adobong puti, and their native version of the <a href="http://en.wikipedia.org/wiki/Chorizo" title="Chorizo"><span style="color: windowtext;">longaniza</span></a>. 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.<br />
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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. <br />
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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.<br />
<div style="text-align: right;"><span style="background-color: transparent;"> -AMLE</span></div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-25515400828660373582012-02-12T03:42:00.000-08:002012-02-12T03:42:00.182-08:00SISIG PAMPANGA<div class="separator" style="clear: both; text-align: center;"><a href="http://29.media.tumblr.com/tumblr_l6wv9yqQJc1qc2tlzo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://29.media.tumblr.com/tumblr_l6wv9yqQJc1qc2tlzo1_500.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://29.media.tumblr.com/tumblr_l6wv9yqQJc1qc2tlzo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="background-color: white; color: #333333; display: inline ! important; float: none; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sisig is a Kapampangan term which means “to snack on </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="background-color: white; color: #333333; display: inline ! important; float: none; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">something sour”.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="background-color: white; color: #333333; display: inline ! important; float: none; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preparing sisig comes in three phases: </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="background-color: white; color: #333333; display: inline ! important; float: none; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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,</span></span></div>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0tag:blogger.com,1999:blog-5648198157201529875.post-4701010410097369092012-02-12T03:30:00.000-08:002012-02-12T03:30:45.429-08:00BETUTE ( Yucky or Yummy?)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08AaXBLFj-7IKjnbNvw_VdwEJzP24E2yq_NBLy2ulkWozyD6l_YIv9Ifd36Rf62X6xp4V2sIvjODeg1jXTfX41v6fGyvlUwRZxjS14e-jCCDi0JdnBslPw6lLRqmk52MlriuW3OgRCfml/s1600/images.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08AaXBLFj-7IKjnbNvw_VdwEJzP24E2yq_NBLy2ulkWozyD6l_YIv9Ifd36Rf62X6xp4V2sIvjODeg1jXTfX41v6fGyvlUwRZxjS14e-jCCDi0JdnBslPw6lLRqmk52MlriuW3OgRCfml/s400/images.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: x-large;">Ingredients:</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;"> 8 big edible frogs (palakang bukid)</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">1/4 kilos ground pork</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;"> 3 cloves of minced garlic</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">1/2 teaspoon salt (for pork stuffing)</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">1 tablespoon vinegar (for pork stuffing)</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}"><span class="messageBody" data-ft="{"type":3}"><span class="text_exposed_show" style="font-weight: normal;"><div style="text-align: justify;"></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;">1/2 teaspoon ground pepper (for pork stuffing)</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"> 1 teaspoon of salt (for marinade)</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"> 4 tablespoon of vinegar (for marinade)</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"> 1 teaspoon ground pepper (for marinade)</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"> 1 1/2 teaspoon brown sugar (for marinade)</span></div></div><span style="font-size: small;"><div style="text-align: justify;"></div></span></span></span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: x-large; font-weight: normal;"><b>How to cook:</b></span><b style="background-color: transparent; font-size: xx-large;"><span style="font-weight: normal;"> </span></b></div></div><span class="messageBody" data-ft="{"type":3}"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.</span></div></div><span class="text_exposed_show"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small; font-weight: normal;">3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out.</span></div></div><span style="font-size: small;"><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sugar.</span></div></div></span><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">5. Pour into the stuffed frogs.</span></div></div></span><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">6. Let it stand for 30 minutes.</span></div></div></span><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">7. The let it sun-dried for another 30 minutes.</span></div></div></span><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">8. Deep fry until golden brown.</span></div></div></span></span><span style="font-weight: normal;"><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;"><br />
</span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent; font-size: small;">9. Serve with fried rice or steamed plain rice.</span></div></div><div style="font-size: x-large; text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;"><br />
</span></div></div><div style="font-size: x-large; text-align: justify;"><div style="text-align: center;"><span style="background-color: transparent;">ENJOY GUYS ^___^</span></div></div></span></span></span></h6>e-story ko, kultura kohttp://www.blogger.com/profile/07706428567302198150noreply@blogger.com0