Archive for the ‘ILONGGO FOOD (cuisina ilongga)’ Category

LASWA

Monday, October 27th, 2008

By Rachelle and Amylene of Top 10 Carinderia Dishes*

Laswa is a dish of mixed vegetables like okra, squash, string beans, malunggay, and others.  Shrimps are usually added to it to make the taste more savory.   What’s  different about it from other vegetable dishes is its slimy and sticky sabaw.  Some have it with eggplants, saluyot and some bagoong.  Anything goes, whatever is available.  That’s Ilonggo creativity for you.

Below is a recipe courtesy of Mrs. Mila Luna Mata. Auntie Mila is the mother of our dear classmate and friend Ruthchel. A native of Villa Arevalo, she really cooks so well. Anyway, nothing beats a mother’s cooking!

LASWA

Ingredients:

¼ kilo squash, diced

¼ kilo tugabang

¼ kilo okra cut into 3

¼ kilo malunggay, leaves

¼ kilo takway

¼ kilo shrimp, skinless

3 pieces tomatoes, sliced

1 pinch salt

1 pinch vetsin

1 onion sliced

2 cloves garlic, pound

1 shrimp knorr cubes


Procedure:

  1. Boil water.
  2. Put squash and simmer for 2 minutes.
  3. Put other ingredients.
  4. Mix and let it simmer for 2-4 minutes.
  5. Taste. Serve.



LINAGA

Monday, October 27th, 2008

 

By Rachelle and Amylene of Top 10 Carinderia Dishes*

Linaga can be stated in English as a stew. It’s the leisure of beef/pork with a touch of fruity sour flavor of batwan. Some put libas or alubihod. Big chunks of unripe langka are added to the linaga.

Below is a recipe courtesy of  Ilongga Manang Lalaine of Lalaine’s Eatery located at Ybiernas St. She is very famous among UP students because of her lutong bahay. She’ cooks in either the traditional Ilonggo way or with some twist, the Lalaine way.

LINAGA


Ingredients:

¼ kilo batuan/ I pack Knorr sinigang

¼ kilo petchay

¼ kilo hilaw na langka, diced

4 pieces long chili

1 piece beef Knorr cubes

1 kilo beef/pork, cut into serving size

2 pieces onions, sliced

½ medium size garlic, pounded

½ cup cooking oil


Procedure:

  1. Sauté garlic and onions.
  2. Put the beef, mix for 2 min.
  3. After a few minutes, put some water.
  4. Let it simmer until the beef/pork gets soft.
  5. Put langka, salt and vetsin [optional]
  6. If the langka is soft enough, put the batwan or if batwan is off-season,  knorr sinigang.
  7. If batwan is used, take out from the broth the batwan if its skin is already open.
  8. In a small bowl, press the softened batwan to bring out the juice.
  9. Strain the batwan and put the juice into the pot.
  10. Simmer for a few minutes.
  11. Put the petchay.
  12. Simmer for a minute and add the chili peppers.
  13. Mix, simmer and serve.


TINOLA NGA MANOK

Monday, October 27th, 2008

 

By Rachelle and Amylene of Top 10 Carinderia Dishes*

Tinola is a dish with chicken as its main ingredient. It’s not only the chicken that makes this dish appetizing but also its sabaw, which is flavored by malunggay, papaya, and spices like ginger, onions, cooking peppers and tanglad. It’s traditionally cooked with native chicken but most carinderias use the 45 day broiler instead.  If one really likes it special, chili leaves would be the very best to add to the soup. Best served hot.

Below is a recipe courtesy of bachelor Manong Jay Naparato who is a certified Ilonggo. He is really fond of cooking that he even collects write ups about food. He is the youngest among the staff at Balay Ilonggo.

TINOLA NGA MANOK

Ingredients:

½ clove garlic

2 onion bulbs

1 kilo chicken

1 tanglad

2 pieces small papaya, sliced into wedges

2 pcs. cooking peppers

2 small bundles of chili leaves

1 chicken cube

2 tsp cooking oil

3 cups water

1 tsp salt



Procedure:

1.      Sauté garlic and onion.

2.      Put water and let it boil.

3.      Put the chicken.   Add the tanglad.  Wait for 2 minutes then add salt and let it simmer until the    chicken    is tender.

4.      Add the sliced papaya. Let it simmer until the papaya is soft and tender.

5.      Add the cooking peppers.

6.      Put the chili leaves and let it simmer for 2 minutes.

6.      Serve.


Inday Joy says:  At home, right after putting in the chili leaves, I turn off the heat so leaves still retain much of their vitamins.

Mongo/Monggo recipe

Monday, October 27th, 2008

 

By Rachelle and Amylene of Top 10 Carinderia Dishes*

Mongo is a mixture of mongo, and vegetables like alugbati and squash. Actually, mongo is any dish that has mongo as a base ingredient. There are so many ways of cooking mongo dishes that it’s like in every carinderia, there’s a different dish of mongo. There’s the mongo with squash, the plain mongo with chopped pork, there’s the mongo with pinakas which is a dried fish, and many others. In Marilou’s Eatery, mongo is mixed with chopped banana pith and tomatoes. In Lalaine’s Eatery, they have the mongo with sardines, langka, coconut milk and camote tops. Below is a recipe courtesy of Manong Totong, our dorm staff.

MONGO KAG BABOY


Ingredients:

½ salmon mongo

½ clove garlic

2 onion bulbs

¼ kilo pork

3 pieces tomatoes

5 cups water

1 tsp salt



Procedure:

1.      Boil the water.

2.      Put the mongo and let it simmer until it is cooked.

3.      Add salt.

4.      Set aside.

5.      Sauté garlic, onion, and tomatoes in a separate pan.

6.      Transfer the sautéed ingredients in the pan where the mongo is.

7.      Let it simmer for 2 minutes.

8.      Serve.



Adobo nga Baboy/Manok

Monday, October 27th, 2008

 

 

by Rachelle and Amylene of Top 10 Carinderia Dishes*

The walang kasawaang Adobo is so very popular in the Philippines that every home has the mastery of cooking such a dish. Adobo makes everyone eat so much rice.

It is a dish of chicken or pork marinated in a mixture of soy sauce, vinegar, crushed garlic, paminta and some bay leaf. Its savory taste depends on the proportion of the ingredients and the procedure. The color is usually golden or dark brown.

Meat is usually cut into small chunks but there’s one exemption, try checking out Tobeng’s Eatery near Iloilo Doctor’s College and they will give you a large pork chop.

Below is a recipe courtesy of  bachelor Manong Jay Naparato who is a certified Ilonggo. He is really fond of cooking that he even collects write ups about food. He is the youngest among the staff at Balay Ilonggo.

ADOBO


Ingredients:

1 kilo pork/chicken

3 onion bulbs

1 clove garlic

1 small piece ginger

6 laurel leaves

1 tsp atsuete

3 tbsp oil

½ cup vinegar

½ cup soy sauce

1 tbsp powdered pepper

½ cup sugar

Procedure:

1.      Mix the soy sauce, vinegar, sugar, powdered pepper.

2.      Put the chicken/ pork in the mixture and marinate it overnight.

3.      Sauté the garlic, onions, ginger.

4.      Put the marinated mixture of chicken/ pork in the cooking pan and let it boil for about 15 minutes.

5.      Add water and let it simmer until the meat is tender and cooked

6.      Add vetsin and vinegar. Boil for 2 minutes.

7.      Serve while hot.

Pochero recipe

Monday, October 27th, 2008

Pochero is a certified health dish because of the goodness of pork for protein, vegetables for fiber and other minerals, and the bananas, the energy fruit we all love. Lalaine’s Eatery adds camote to it.

Below is a recipe courtesy of our dear conservative and friendly Manang Rosalinda “Sally” Nam-ay, another staff member of our dorm. We can really say that she has “the cooking thumb.” Oftentimes, she’s the one who cooks for the dorm gatherings.

POCHERO

Ingredients:

1 kilo pork (sliced)

¼ kilo tomatoes

2 onion bulbs

6 pieces banana (sab-a)

½ kilo pechay(or ½ kilo cabbage)

2 spring onions

4 pieces green bell pepper (optional)

1 tbsp salt

1 pinch vetsin

7 cups water


Procedure:

1.      Prepare all the ingredients.

2.      Sauté the garlic, onion and tomatoes.

3.      Add salt and vetsin.

4.      Put the chicken and let it simmer for about 10 to 15 minutes.

5.      Put the water and let it boil.

6.      When the water is already boiling, put the banana and the green pepper. Stir occasionally until it become soft.

7.      Add the pechay or the cabbage and wait until cooked.

8.      Serve while hot.

inday joy says:  most ilonggos love putting vetsin.  try to do without.  it will still turn out delicious.:)

Chicken Curry recipe

Monday, October 27th, 2008

 

 

By Rachelle and Amylene of Top 10 Carinderia Dishes*

Chicken curry is named after its two main ingredients: Chicken and curry powder. Curry powder is available in tingi-tingi or retail from the wet market.  Coconut milk makes it yummy and creamy. In most carinderias, it tastes mild although it can also be served hot and spicy. At Lalaine’s Eatery, located at Ybiernas St., Iloilo City, they add carrots. This recipe is also courtesy of our dorm staff, Manong Totong.

CHICKEN CURRY

Ingredients:

2 medium sized potatoes, sliced in cubes

½ clove garlic

2 pieces onion bulb, chopped

1 kilo chicken, sliced into pieces

1 pack curry powder

1 cup coconut milk

4 tsp oil

2 cups water


Procedure:

1.      Sauté garlic, onions in oil.

2.      Add water.

3.      Put the chicken and let it boil for 30 minutes, until the chicken is tender.

4.      Add the sliced potatoes. Boil for 2 minutes.

5.      Put the coconut milk. Let it simmer for 2 minutes.

6.      Add the curry powder, and let it simmer for 3 minutes.

7.      Serve while hot.


A Bihon recipe

Monday, October 27th, 2008

 

By Rachelle & Amylene of Top 10 Carinderia Dishes*

Bihon is named after its noodle itself.  Bihon is a stir-fried noodle dish cooked with carrots, cabbages and different kinds of meat like pork and chicken, sometimes, shrimp. The more vegetables and meat, the more special it is, although carinderias usually put less for them to earn. It is usually served in fiestas, birthdays, name the occasion! The delicious flavor is even enhanced when it is served with calamansi, and when it is still hot. It can be eaten alone as snack or can be paired with rice in a meal.

Below is a recipe courtesy of our ever disciplinarian and sporty Manong Edgar “Totong” Ebro. Manong Totong is a staff at Balay Ilonggo, our dorm.  Ilonggo nga tunay, Nong Totong is fond of cooking traditional Ilonggo dishes.

BIHON


Ingredients:

1 piece carrot (sliced)

¼  kilo chopped pork/chicken

½ clove garlic

2 medium size onions (chopped)

1 kilo bihon

2 cups water

½ cup soy sauce

1 pack vetsin

1 tbsp. salt

½ cup cooking oil

¼ kg atay (optional)

1 medium size cabbage (sliced into small pieces)

½ cup of chopped spring onions

1 Knorr cube

Procedure:

1.      Sauté the garlic, onions, spring onions in oil.

2.      Put carrots and cabbage.

3.      Add vetsin, salt, and Knorr cubes.

4.      Put the soy sauce and water, then mix. Wait until it boils.

5.      Put the bihon (which was soaked in water until tender). Cook for 4 to 5 minutes. Mix them all.

6.      Let it simmer for 3 to 4 minutes. Serve while hot.

Ang Pagtultol sa TULTUL

Sunday, October 26th, 2008

By: Bee Jay Tolentino*

 

 

           

 

 

 

 

 

 My curiosity about this tultul, a hard, brick-like, grayish piece of salt brought me to Barangay Hoskyn, Jordan, Guimaras.  Barangay Hoskyn got its name from the Hoskyn  Brothers- Richard Franklin, Herbert Peter, and Henry. These Brothers owned large portions of land in that area in the late 19th century. Interestingly, these brothers were also the nephews of Nicholas Loney, the first British Vice-consul of Iloilo.

            For everyone’s knowledge, tultul is commonly used as a viand. Hot cooked rice and utan ( Vegetable soup ) are its best meal partners. Also, it can be used as a salt alternative.

            In Hoskyn, I met the couple Serafin and Emma Ganila. Both are 57 years old and are the only ones left producing the tultul in Guimaras. According to Tyay Emma, tultul making has been a family tradition. Both couples learned the craft from their parents. “Tultul making was our main source of income and in fact, it helped us finance the studies of our children.”says Tyay Emma.

            Oftentimes,according to Tyay Emma, they could not meet the demands for tultul because the process involved requires a lot of patience and hardwork. Another reason for their low productivity is that they can only produce the tultul within the months of December to May. They don’t produce the tultul during the rainy seasons because according to them,the fresh water content in the sea during the rainy seasons is high. This lessens the saltiness of  the tultul and makes the tultul soft. Also, the Ganila couple can only manage to produce a maximum of  4-5 baretas of  tultul per week. One bareta of tultul measures about 12 x 14 x 3 inches. Another possible factor which contributes to their low productivity is that they lack proper facilities and equipments. Most of their facilities and equipments are improvised.

            Let us now proceed to the different steps involved in making this tultul. I wasn’t able to see the actual process of making this tultul because it was in August when  I conducted this search and as I have mentioned earlier, they only produce the tultul within the months of December to May. Anyways, I’ll just try my best to narrate to you the steps in making this tultul.

            The first step is the gathering and burning of these so called rorok-these are driftwoods basically composed of pieces of woods, bamboos, twigs, and coconut husks brought to shore by the tide. The first step alone lasts up to 5 days. The ashes of these burned rorok are gathered and are put into kaings- these are cylindrical containers woven from bamboo strips. A minimum of two kaings of rorok ash are needed before proceeding to the next step.

            The ash-filled kaings are then placed on an elevated bamboo platform. Sea water would then be poured into the kaings to wash down the salt content of the rorok ash. A pail is placed underneath these kaings to catch the strained water dripping from it. The strained water is then transferred into 5 tin containers made from used cooking oil cans. Gata or coconut milk is then added to the strained water  to make it mananam or savory.

            This liquid mixture is the main ingredient for making the tultul.

            The third step is to cook this liquid mixture so that it would become hard. The five tin containers are placed above an improvised outdoor kalan or stove. The cooking process lasts for about six hours or until the mixture hardens. When the mixture is hard enough, it is then removed from the fire and is allowed to cool inside the house. When the hardened mixtures are cool enough, it is removed from its tin containers.

           The outer part would be then scraped off in order to clean the hardened mixture. This hardened mixture is the tultul. A bareta of tultul when bought directly from the makers costs for about P500.  At the market this bareta of tultul will sell for about P600. Small pieces of tultul ( 2 x 2 x ½ inch ) can be also bought at the San Miguel and Jordan public markets in Guimaras for P10 each.

           

As I bid the Ganilas goodbye, Gilbert, one of the couples’ children and the one who served as my guide handed me a cellophane. I asked him what was inside. He smiled and said “ Pasensya guid meg, amu nalang ni ang bilin eh, base sa  enero pa kanu liwat makahimu sinday nanay kag tatay.” ( My apologies my friend, this is the only one left. Nanay and tatay said that maybe their next production would be in January.)

            I’ll never forget this experience.  Natultulan ko na ang tultul.  I hope matultulan man sang Guimaras government kag matagaan man sang importansya si Nong Serafin and Nang Emma Ganila, the last of the tultul makers.

             

Manong Serafin Ganila and me

ABOUT THE AUTHOR:

I’m Bee Jay Tolentino a business administration student at the University of the Philippines in the Visayas, college of management. I am from Guimaras,the home of the sweetest mango in the whole whole word. Drawing, Singing, and playing the guitar are my hobbies. For your comments and suggestions, you can E-mail me at lonerjeng@yahoo.com

 

Our KASAG adventure

Sunday, October 26th, 2008

 

 

 

 

 

 

 

 

By Myra Gene Gautier and Stephanie Di Tibubos*

When entering the Municipality of Tigbauan, the soothing sea breeze combined with the earthly smell of grasses and forest welcome residents and visitors. The unique combination of water and land elements make this town ideal for leisure. Just twenty three kilometers away from the busy metropolitan of Iloilo City, anyone can get an easy refuge in this haven to relax, enjoy and be near again to Mother Nature.

Tigbauan is known for its beach resorts like Sol Y Mar, Coco Grove, Reynaldo’s and Le Maer Mar. But this town is not just known for its beaches.

Tigbauan is also known for guinamos (shrimp paste).  That’s why when passing the first three barangay of Tigbauan from Iloilo City, Barroc, Atabayan and Baguingin, the strong and heavy smell of hipon (baby shrimps) permeates the air.  However, guinamos is not the sole product from Tigbauan.  Kasag (crabs) is also abundant here. (more…)