Dinner: Pork Steak Filipino Style

I am a fan of bistek tagalog. Whether it is beef or pork *wink*.

I have posted my version of bistek tagalog (bistek ala kuting) last June.
This time, I use pork instead of beef. *yummy*

tinutong

Kakanin Saturday!

Here's the kakanin I've got from the market today....

Tinutong
...or glutinous/sticky rice with roasted mung beans cooked in coconut milk.

A native Filipino delicacy usually served during house blessings and thanksgiving events.

ensaymada

ensaymada for merienda

From the bakeshop I have known since I was a child. *smiles*

This was supposed to be my "pasalubong" for Inay and Tatay. But I can't help but to grab a slice for myself. *big grin*



A self-proclaimed coffee addict! *wink*

Tortang Dulong

I've been looking for the English word for Dulong, but can't find one. (anyone knows? please tell me*wink*) The closest I've got is that it belongs to the family of anchovy *big grin*


Dulong

Here are the ingredients for Tortang Dulong (Dulong Omelet)

1/2 kl fresh Dulong
1 red onion, finely chopped
6 cloves garlic, minced
3 pcs tomatoes, finely chopped
salt & pepper to taste
3 eggs, slightly beaten
cooking oil




Saute garlic, onion and tomatoes.
When the tomatoes are already wilted, stir in the dulong.
Season with salt and pepper.
Simmer until the Dulong are cooked.
Remove from heat.
Set aside until the heat subside.

On a bowl, combine the eggs and the sauteed mixture.
Make sure that they are well blended.

Heat the oil on a pan.
Pour in about 3/4 cup of the mixture on the pan.
Flip over to cook the other side.
Do the same procedure to the rest of the mixture.

I have mentioned about Tortang Dulong on my sept.9th post about Bulanglang (vegetable stew). I hope you could try cooking both! *wink*

Nilupak

My featured kakanin for my Kakainin Saturday *big grin*

Nilupak na Kamoteng Kahoy
(Mashed Cassava)

The basic ingredients of Nilupak are boiled cassava tuber, thick coconut milk or grated coconut, sugar, condensed milk and margarine. Top with crushed fried peanuts.

My *yummy* mirienda!

Sinigang na baboy (Pork in Sour Broth)

Here's the recipe of the sinigang we had for lunch... *smiles*



the ingredients

3/4 kilo pork, cut into chunks
4 cloves garlic, minced
1 large red onion, sliced
1 head cabbage, quartered and core removed
1 bunch sitaw (long beans), cut into 2" lenght
10 cups water (or rice washing)
tamarind base mix (or any souring agent)
salt

the procedure

on a pot, saute garlic and onion.
add the pork, season with salt and stir until it turned into light brown
pour in the water, bring to boil.
once boiling, turn down the heat to medium then simmer until the pork is tender
season with the tamarind base mix and a little more salt (if needed).
add the sitaw and cabbage. continue simmering until the vegetables are cooked.
serve hot.

Oh my! Now I'm hungry! *big grin*

other vegetables you can use on this recipe
gabi (taro), kangkong (water spinach), labanos (radish), okra, eggplant

other souring agent
fresh tamarind, tomatoes, guava, calamansi

Bulungan

"Bulungan" is one of the events members of our family gets excited for. Why? This means someone in the family is going to get married! *smiles*

This happens when a couple's family meets to talk about the details of the wedding. Like the date of the wedding, where the wedding and the reception will take place. During the old times, there are may superstitions to follow with regards to the planning of the wedding. Example of that is the wedding day which should fall on when is the full moon. They said that this will bring good luck to the couple. But nowadays, its seems that bulungan is just to formalize what the couple have already decided.

I really don't know why this occasion is called bulungan... bulungan from the Filipino word bulong which means whisper. But the people present there don't really whisper. *big grin*

Here are some pictures during the Bulungan of my cousin Belnuary & her fiance, Jun.





Oh, and another thing I love about Bulungan.... food! *another big grin*

Some of the sweets and "kakanin" served.


suman sa gata


leche flan


gulaman


... and kalamay

Hairless Sunday!

Pictures showcasing my not that much hair when I was a baby.
*big grin*


my cousin sammy, baby Me and my Inay


with my ninang lee

Pansit Luglog

Pansit Luglog, Pansit Malabon and Palabok... what's the difference??? The taste is the same... I guess because they have almost the same ingredients. *big grin* Well, whatever you want to call this type of pansit, it will always be one of my personal mirienda favorites! *wink*

Pansit Luglog

Lunch Time!

As I grew up, I get used to having vegetables during lunch. Now I am sharing to you the simplest yet a very nutritious vegetable recipe that I know. *smiles*

Bulanglang, Tortang Dulong & Steamed Rice

On this recipe, I don't put any measurements since it all depends on the availability of the ingredients. Some of the vegetables may not always be available, but you can experiment using other vegetables you have. *wink*

Bulanglang
(vegetable stew)




garlic, crushed
tomatoes, cut into halves
green papaya, sliced
unripe or almost ripe squash, cut into wedges
kalamismis (sigarilyas or winged beans), cut diagonally
patani beans(lima beans)
okra, cut diagonally
malunggay leaves
rice washing
salt to taste

Make sure to wash the vegetables thoroughly before cooking.

On a pot, boil garlic and tomatoes on rice washing.
Add the squash and simmer until half cooked.
Add the rest of the vegetables.
Season with salt.
Continue simmering until all the vegetables are done. Usually, about 10-15 mins.
Just make sure not to over cook the vegetables.
Serve hot.

Another Ice Cream Treat!

It's just a week ago when I posted about my craving for ice cream and how i miss the "dirty" ice cream being peddled on the streets. Well this afternoon I was able to enjoy dirty ice cream with my nephews and nieces. *big smile*

gohan, gem, micah & jigs

hhmm... they can't decide whether to have the ice cream on cone or plastic cups. So i do make the decision! hahaha... All of them got their ice cream on cup! *big grin* (to avoid ice cream drippings on to their hands and to the floor... *wink*)



Now they're the one to choose whether to have ube or cheese flavor or the combination of both.



This is what I've got for myself... combination of ube & cheese flavor! Yummy!



But I guess... it's eating ice cream with the kids that makes it more luscious!

Ginataang Langka

Here's another ginataan recipe from our kitchen... *wink*



This has the same cooking procedure as the other ginataan recipes I have posted. But this time, instead of labong (bamboo shoots) or sitaw (long beans), I use langka (jackfruit). *grins*

the ingerdients:

1/2 kilo unripe langka, shredded
1/4 kl dried dilis (anchovies)
1 medium red onion, sliced
4 cloves garlic, minced
2 cups coconut milk
cooking oil
salt & pepper to taste
1-2 pcs siling labuyo (chilli) sliced (optional)

here's how:

Fry the dried dilis, set aside.

Saute garlic and onion.
Add the shredded langka and the fried dilis.
Season with salt and pepper.
Continue stir frying until the langka is almost cooked.
Pour in the coconut milk. Add the siling labuyo.
Simmer for about 3 minutes or until the langka is cooked.

***note: do not add too much salt because the dilis is already salty.

Goodbye Carlo!

Here's a hotdog advertisement aired in the 90's... I really love this one... *big grin*

Macapuno

I really thought that in making macapuno desserts, any coconut fruit will do. Well, not until my Tatay told me that I am wrong... *big grin*

He said that by knocking on the nut shell you can identify if it is a regular coconut or a macapuno. For me, it is when opened up that I can tell which is which! *big grin* There is no water on the center of the macapuno nut. The meat is much thicker but is softer than the regular coconut.

This is our macapuno tree, just about 5 meters away from the rambutan tree at the back of our house. *wink* Looks like any other coconut tree right?

And for my Tatay's favorite dessert... sweetened macapuno.



If you get the chance to find macapuno nut, here's how you can make it as a dessert.

Scrape the meat from the macapuno nut. On a casserole, put the scrapped macapuno, sugar,water and 2 pcs. pandan leaves. The amount of sugar and water depends on how sweet & thick you want your dessert to be. Cook until the macapuno turns transparent and its done!
(remove the pandan leaves before serving)

*** Pandan leaves gives a distict taste and aroma on most desserts.