GOTO (Filipino Beef Congee)

 

Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).

 

 

I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya.  So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee).  “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee.  This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session.

GOTO (Filipino Beef Congee)

SINIGANG NA SALMON SA MISO (Salmon in Filipino Sour Miso Soup) – KULINARYA

 

Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).

 

There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns.  For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning.  Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2  whole banana green peppers.

What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup).  The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth.  I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.

SINIGANG NA SALMON SA MISO (Salmon in Filipino Sour Miso Soup) – KULINARYA

TAHO (Filipino Sweet Tofu Pudding)

 

Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).

 

 

Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping.  In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor).  You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon.  The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings.  This yummy treat is usually served warm and freshly made.

TAHO (Filipino Sweet Tofu Pudding)

ARROZ CALDO (Filipino Chicken Congee)

 

Kulinarya’s theme for the month of May 2011 is FLORES DE MAYO (Flowers of May).

 

I think the floral design of my toppings fits the KCC “Flores de Mayo” theme and I can’t help but post this recipe under this theme even though it has been more than a month late.

Arroz Caldo has been a favourite snack for many Filipinos while still growing up.  When I was studying high school in the Philippines, this is a “must eat” teamed up with Tokwa’t Baboy (Tofu/Pork Mix with Soy/Vinegar Dressing).  This is usually served as afternoon snack or when one is sick, it is also a good starter for babies who gets introduce for the first time to solids as the plain congee is easily digestible.

This dish brings me happy memories of cold rainy days and just hanging around with my high school pals after school.  I consider this as the Chicken Noodle Soup of the Philippines…feeds your soul as well as your tummy.

ARROZ CALDO (Filipino Chicken Congee)

BOPIS (Filipino Pulutan)

WARNING!!!  If you’re a bit squeamish on exotic dishes , please stop now and just jump on Busog! Sarap! Recipe Archives and select something tame to view.  But if you’re game enough to read something quite different and delicious please read on….

 

Kulinarya’s theme for the month of April 2011 is Decadence.

 

What Foodie Decadence means to me, are dishes that are only served once in awhile.  Not really recommended for everyday consumption as the dishes usually are high in calories and very rich.  I’ve chosen Bopis for this month’s challenge as the ingredients are a bit exotic to a newbie and I haven’t seen somebody yet eat platefuls of this dish in one go.

BOPIS (Filipino Pulutan)

GINISANG MUNGGO (Filipino Sautéed Mung Beans)

 

Kulinarya’s theme for the month of March 2011 is Gulay (Vegetables).

Ginisang Munggo (Filipino Sautéed Mung Beans) is a wonderful “ulam” (dish that goes with rice) during rainy and cold days.  Dish starts with the classic Filipino holy food trinity which consist of garlic, onions and tomatoes and ends with the addition of chili leaves (I use bird’s eye chili leaves).  The chili leaves gives that peppery taste that blends well with the slightly thickened flavourful broth.

GINISANG MUNGGO (Filipino Sautéed Mung Beans)

GISING! GISING! (SEAFOOD EXTREME)–KULINARYA

 

Kulinarya’s theme for the month of February 2011 is FILIPINO APHRODISIAC FOOD.

 

For this month’s Filipino dish theme, to tell you the truth I was a bit lost as the only Filipino Aphrodisiac Food I know is Balut and Soup No.5 (Filipino Soup with Bull’s “you know what!”).  This two main Filipino Aphrodisiac Food have that famous urban myth with the locals that it will give males longer stamina in that private exercises that usually occurs behind the bedroom doors.  If you haven’t known yet, there’s something about animal private parts associates with human sexual drives in Asian countries….but chicken butts is grouped separately because it’s associated with being talkative (Filipino urban myth) if you eat too much, LOL!

GISING! GISING! (SEAFOOD EXTREME)–KULINARYA

FILIPINO SWEET STYLE SPAGHETTI

 

Kulinarya’s theme for the month of January 2011 is "What Filipino dish (savoury or sweet) would you like to have on your birthday?"

 

For this month theme, I made a long list of all the Filipino dishes I love to eat during my birthday and I’ve noticed I never actually cooked Filipino Sweet Style Spaghetti yet from scratch.  “From scratch” in Cusinera’s term is when you don’t use a sachet or tetra pack and then add meat.  The sauce has to be sweet, savoury, a bit reddish/orangey in colour and the sauce have to be thick not watery, with this knowledge I dived into my pantry and fridge just to get the ingredients that will give me that ultimate recipe without the aid of the magic instant sauce.

FILIPINO SWEET STYLE SPAGHETTI

LENGUAS DE GATO (Cat’s Tongue Cookies)

 

Kulinarya’s theme for the month of December 2010 is CHRISTMAS HOMEMADE FOODIE GIFTS.

 

Lenguas de Gato (Cat’s Tongue Cookies) are a favourite Christmas cookie treats in the Philippines.  It is also a favourite “pasalubong” (foodie gift/treat) that are sold in bus terminals and roadside pasalubong stalls.  Usually presented in a clear plastic jars with yellow lid and uniformly arranged.  The Lenguas de Gato that I know in my childhood have a very fragile crispy texture with that rich buttery taste.  This recipe comes very close to what I remember it suppose to be.

LENGUAS DE GATO (Cat’s Tongue Cookies)

RELLENONG BANGUS (Filipino Stuffed Milkfish) – KULINARYA

 

Kulinarya’s theme for the month of November 2010 is RELLENO FILIPINO DISHES.

 

 

I’ve chosen to make Rellenong Bangus (Filipino Stuffed Milkfish) as it holds the greatest challenge for me and I needed to improve the recipe I’ve used previously which was 2 years ago.  That is what’s good about Kulinarya Cooking Club, it gives me a reason to pick up a neglected recipe that I swear I would never do again because it is so damn hard to prepare.  The stuffing is much tastier this time and the process of extracting the fish meat out of the Bangus is a lot quicker.  I’ve done a post separately for the Prepping of the Bangus before the stuffing and cooking process as I want to show how it is done.  Preparing Rellenong Bangus for the first time was really scary for me 2 years ago….just relying on just text instructions (I am more of a  visual person, that’s the reason why Busog! Sarap! is full of pictures=P).  So, I do hope that by giving as much details more people would try out this beautiful dish….

RELLENONG BANGUS (Filipino Stuffed Milkfish) – KULINARYA

SUMAN (Steamed Sweet Sticky Rice Rolls)

 

Kulinarya’s theme for the month of October 2010 is SUMAN (Steamed Sticky Rice Wrapped In Banana Leaf).

 

Suman (Steamed Sweet Sticky Rice Rolls) are totally different from the sticky rice kakanin (native dessert/snack) that are baked or steamed in pans lined up with banana leaves and have a sweet glaze topping.  You can tell Suman from it’s casing of banana leaves or young coconut leaves.  They can be in cylindrical, square or triangular forms.  Different regions in the Philippines offers their own take on Suman.  Some even use grated cassava and millet seeds to make their Suman.

SUMAN (Steamed Sweet Sticky Rice Rolls)

CAMARON REBOSADO (Filipino Battered Prawns)

 

 

Kulinarya’s theme for the month of September 2010 is SPANISH INSPIRED FILIPINO DISHES.

 

 

Camaron Rebosado (Filipino Battered Prawns) are prawns that’s unshelled with tails on and are marinated with calamansi juice and salt.  They are then coated in batter and deep fried till crispy.  It is served with Sweet and Sour Sauce, thanks to the Chinese influence in Filipino Cuisine.  In Spanish they call their Battered Prawns as Gambas Rebozadas and the batter includes saffron powder or dye.  As you can see, Filipinos made this dish unique by adding the twist of the citrus/salt marinade before coating the prawns with the batter mixture.

CAMARON REBOSADO (Filipino Battered Prawns)

LUMPIANG TOGUE (Beansprout Spring Rolls)

 

 

Kulinarya’s theme for the month of August 2010 is SPRING ROLLS (Lumpia).

 

 

Spring Rolls in Philippine’s cuisine are served mainly as snack and appetizers.  In Cusinera’s world, I call the savoury kind as Lumpia and the sweet versions as Turon.  In the savoury Lumpia, there are two kinds…the fried ones and the fresh version.  The fresh version is called Lumpiang Sariwa, made up of sautéed vegetables with some mince pork or chopped prawns thrown in.  Wrapped in a freshly made thin crepe with some frilly lettuce leaf and topped with a sweet sauce infused with minced garlic and sprinkled with coarsely chopped peanuts. But if it is served on top of a lettuce leaf minus the crepe wrapper, it is called Lumpiang Hubad (Naked Fresh Spring roll).  In the fried version, we got the Lumpiang Shanghai which is made up of ground beef or pork, beaten egg, seasonings, minced onion and carrots, rolled into mini spring rolls.  Then we move on to the bigger fried version….Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a spicy vinegar dipping sauce and can be paired with Lugaw (Filipino Congee).

LUMPIANG TOGUE (Beansprout Spring Rolls)

GINATAANG ALIMASAG (Sand Crabs in Coconut Milk)

 

 

Kulinarya’s theme for the month of July is GUINATAAN/GINATAAN (Coconut Milk/Cream based dishes).

 

The Coconut Tree plays a very important role in Philippine cuisine, there are many uses from its roots to the leaves, that’s why it is rightly called the “Tree of Life”.  Coconut Trees are very abundant in the Philippines and because it’s readily available, different regions boasts Guinataan/Ginataan specialties, from sweet to savoury…you have to be amazed on the variety on offer.

GINATAANG ALIMASAG (Sand Crabs in Coconut Milk)

INIHAW (Pinoy Bbq/Grill)

 

Kulinarya’s theme for the month of June 2010 is  INIHAW (Pinoy Bbq/Grill).

 

 

Pinoy BBQ/GRILL is an everyday affair in the Philippines.  During parties, Pork Bbq Sticks is a must on the table, like Pancit (Noodles) and if we move outdoors in the Philippines…..now we are talking serious Pinoy BBQ/GRILL on offer as street foods.  You will see the IUD (Marinated Chicken Intestine), ISAW NANG BABOY (Marinated Pork Intestine), HELMET (Marinated Chicken Head), BALAT (Pork Skin), ADIDAS (Marinated Chicken Feet), BETAMAX (Steamed Cubes of Pork Blood), WALKMAN (Pig’s Ears), PORK BBQ STICKS and DRIED SQUID….. and yes! I confess that I eat most of them, yum! yum! yum!

INIHAW (Pinoy Bbq/Grill)

Busog! Sarap! PANCIT CANTON

 

 

Kulinarya’s theme for the month of May 2010 is PANCIT (Noodles).

 

 

Filipinos have this forever love affair with “Pancit” (Noodles) since the Chinese introduced it to the Philippines Cuisine.  Different regions of the country have Pancit specialties that they proudly call their own.  Filipino Pancit dishes ranges from soupy, sticky to dry.  My two favourites from all of them are the Pancit Bihon and Pancit Malabon.  Pancit can be served as a snack or a main meal, always present during Filipino birthday celebrations as it symbolizes long life.

Busog! Sarap! PANCIT CANTON

POLVORON (Pulvoron/Pulboron/Pulburon) - KULINARYA

 

Kulinarya’s theme for the month of April 2010 is POLVORON.

 

 

Polvoron (Pulvoron/Pulboron/Pulburon), is a sweet moulded treat that consist of toasted flour, margarine or butter, sugar and powdered milk. The flavours that are on offer nowadays are extensive, to name a few add on ingredients……pinipig (toasted pounded young rice), different nuts, cookies, cereals and Milo.   I’ve seen some pictures of Polvorons that are coated in white or dark chocolate, personally I haven’t tasted those kinds yet but they look delicious!

POLVORON (Pulvoron/Pulboron/Pulburon) - KULINARYA

FILIPINO PORK EMPANADA

 

 

Kulinarya’s theme for the month of March 2010 is EMPANADA.

 

 

This Spanish influenced dish is always a favourite in parties and as a snack.  Filipino Empanada can be sweet or savoury and usually fried as most Filipinos doesn’t have an oven at home.  I tried to be daring during the week and attempted the Ilocano Empanada, twice…. both were miserable failures and went straight to the bin.  One thing I’ve learned, no recipes in the web works and if you don’t have the right ingredients for the filling, forget about it.  Wait till you can go back to the Philippines and eat all the Ilocano Empanadas you want.  For those who are not aware of Ilocano Empanadas, they are deep fried big crispy orange empanadas, filled with mung (monggo) beansprout, shredded unripe papaya/pawpaw, Ilocano longganisa and whole egg, served with Ilocano native vinegar…..just thinking about it makes me drool!

My plan B was this Pork Empanada Recipe, with buttery pastry and savoury/sweet filling, what more could you want….so sinful, I tell you!

FILIPINO PORK EMPANADA

LECHE FLAN CHIFFON CAKE

 

Kulinarya’s theme for the of February 2010 is LECHE FLAN.

 

 

Almost in any Filipino occasion/party, Leche Flan is always served as a dessert.  It resembles closely to Crème Caramel but more richer in taste.  Main ingredients are sugar, eggs yolks, evaporated milk and condensed milk.  I remember my mother use to cook this with duck eggs as it produce a more silkier texture and deeper rich taste compare to chicken eggs.  Traditionally Leche flan are cook in “llaneras” (oblong shaped aluminium tins), caramel syrup first then the custard layer on top and then covered with a sheet of aluminium foil and secured with rubber band and then steamed.  Nowadays, you can use any baking pans or ramekins and cook them in water baths in the oven, like cooking crème caramel.

LECHE FLAN CHIFFON CAKE

ADOBONG MANOK (Chicken Adobo)

 

Kulinarya’s theme for the month of January 2010 is ADOBO.

 

Adobo is considered as one of Filipino’s soul food.  There are many different version of Adobo, some add potatoes, some recipes have sauce, others are drier and others add coconut milk. This dish was called Adobo during the Spanish colonization of the Philippines, but it’s totally different with Spanish Adobo which is a combination of seasoning widely used in Spanish cooking.

ADOBONG MANOK (Chicken Adobo)