Saturday, February 13, 2010
Mindanao foods are exotic,using a no. of spices, namely: chili, onion, and ginger. In general, Mindanao cuisine is a mixture of Spanish and Malay influence.One of the most common ingredients used by Mindanaoans in their daily food preparation is coconut milk. Aside from the fact that coconut is abundant in the region, it also adds a distinctive taste.
Zamboanga Peninsula is the biggest area in the country that influenced by the Spanish. One of their example produced that bears the Spanish mark is Spanish sardines, one of the famous product in Dipolog City, Zamboanga del Norte.Your trip in Zamboanga never complete without the taste of their famous curacha. In addition of Zamboangas delicacies Zambo rolls or lokot- lokot.
Agusan del Sur of Caraga this region is best recommended for the sweet tooth,One of their sweet delicacies namely: Salvaro ( dry cassava) Peanut biscuit other called cay-cay, and other Durian products.
Northen Mindanao was attracting with the tourist in beautiful tourist spots aside from that it is also famous in foods as well. The City of Golden Friendship, Cagayan de Oro is popular in turones de mani. It is made by crushed peanut coated with honey and wrapped in waffer.The mouthwatering pastel of Camiguin island is also gaining popularity.In Iligan City is also popular in greaseless peanut and marinated wild pig, dipped in hot and spicy pinakurat. Binaki in Bukidnon is also famous,it sounds weird but it is taste delicious.It is made by young corn, milk,sugar and wrapped in fresh corncob.
The ARMM region is famous in rice delicacies, namely; duldul, pastil, katilapan, pawa. Native dishes like chicken with cury powder. In addition is the Muslim delicacies are putrid, sinigang na baka and tinadtag.
In Gensan, tuna delicacies tuna hotdog, tuna longganisa, tuna tocino.Aside from tuna, Banggsi ( flying fish) in Saranggani prepared in many ways- fried and kinilaw or with coconut milk.Tasty crab also one of delicacies in part of the Mindanao.
Friday, February 12, 2010
Humba recipe (Braised pork belly) is one of the comfort foods of every Filipino household.Its a popular filipino food dish somewhere in Visayas and Mindanao regions. It is always prepare in get together of the family and especially fiestas. This food is one of the favorite of the Filipino people.
1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
· 1 cup water
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 1/4 cup packed brown sugar
· 1/4 cup soy sauce
· 1 bay leaf
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tsp. oil
· salt to taste
· 3 potatoes, peeled and quartered (optional)
· hard-boiled eggs (optional)
Cooking Procedures :
1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.
3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.
This presentation shows the famous Filipino foods in the Philippines.This foods came into fashion and taste like heaven, for this is one way of showing how filipino love to cook.
Hope you will enjoy watching and visit our country.
here is the video on how to cook a pancit malabon...I know many will love it
Labels: Nieva Mae T. Dedicatoria
1/2 cup sugar
1/4 cup powdered milk
1 teaspoon baking powder
5 ears young corn, grated and ground.
Enough water to cover for boiling
How to make binaki:
Combine sugar, powdered milk and baking power. Add corn and mix thoroughly. Pile 2 corn husks and put in 2 tablespoons of the mixture.
Wrap and tie. Repeat the same procedure with the rest of the mixture. Arrange in a saucepan and add just enough water for boiling. Cook for 35 minutes.
Six servings ( 2 pieces per serving.)
3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream
How to make Bibingka Cassava
Beat eggs. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.
Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).
Continue baking until golden brown. Good for 4 persons.
Pastillas na mani
1 can condensed milk
1 tablespoon corn syrup
1 cup ground nuts (pili or peanuts)
1 teaspoon flavoring
How to make Pastillas De Mani or Pili
Combine all ingredients and cook until paste-like in consistency.
Transfer unto buttered board and roll out 1/2 inch thick.
Cut into pieces and roll in wax paper.
Wrap in waxed paper.
Yield: 2 dozens.
Friday, February 5, 2010
It is popular in Ilocos region though many Filipino knew this recipe, it originated in Ilocos.
The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.
Ingredients:2 tbsps. cooking oil
1 tbsp. garlic, finely minced
½ cup onion, finely chopped
750 gms. pork, diced
5 pcs. ginger
4 pcs. ripe tomatoes, cubed
½ cup shrimp paste (bagoong alamang)
½ cup water
3 pcs. eggplants, sliced
2 cups squash, sliced
300 gms. okra
300 gms. sitaw
salt & pepper to taste
- Heat the oil in a saucepan and sauté the garlic and onion.
- Add the pork. Stir and cook for 15 minutes.
- Add the ginger and tomatoes and cook for 10 minutes.
- Add the shrimp paste and stir for 3 minutes.
- Add the water and bring to a boil.
- Add the eggplant, squash, okra and sitaw.
- Simmer for 15 minutes.
- Season with salt and pepper if desired.
One of the famous delicacies in Bicol Region. It is usually made of gata ng niyog, siling mahaba, shrimp paste, pork beef (ground, chunk). This food is invented by Cecilia kalaw during 1960's.
Bicol Express Recipe
Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes
Bicol Express Ingredients:
1/4 kilo pork, thinly sliced
1 cup Baguio beans
3 cups long chili or jalapeno peppers
1 onion, minced
1 head of garlic, minced
1 cup coconut milk
1 cup coconut cream
2 tablespoons of cooking oil
Salt to taste
Bicol Express Cooking Instructions:
In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, sauté minced garlic and onion.
Add to the sauté the browned pork.
Then add the coconut milk, bring to a boil and simmer for 10 minutes.
Add the chili peppers, Baguio beans and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens.
Salt to taste