Philippine Food Illustrated: Ilocos

Showing posts with label Ilocos. Show all posts

December 22, 2012

igado

igado – /i-ga-dó/ (Ilocano dish) [n.] braised strips of meat, liver, and other internal organs.

Other local names:

a.k.a higado or dinaldalem in Ilocano

Ragout of atay ng baboy (pig’s liver), the liver is cut into strips and marinated in vinegar for a while. Other ingredients include some thin strips of sliced pork, sliced pig’s kidney, heart, lapay & isaw (intestine), strips of kamote (sweet potatoes) or patatas (potato), and thick strips of ginger. Cooking starts with sautéing of chopped onions and garlic (if there are pork fats, fry it first then use the lard in sautéing), then all ingredients, except the liver are added into the pan.

When the color of the ingredients turns opaque, it is a sign that the stuff is heated well. Toyo (soy sauce) is then added with some vinegar, peppercorn, bay leaf, and garbanzos (chickpeas). If the soup dries out while simmering, A cup or two of water is added to continue simmering until the meat is tender.

When meat is tender, the liver is added followed by some pieces of siling haba (finger chili). Salt and pepper may be added to adjust the taste.

The liver is the last ingredient to be cooked into the pan as it easily hardens when cooked, the longer it is heated the tougher it becomes.

To add a complimenting colorful garnishment, add pre-cooked green peas and sliced carrots when cooking is about to finish.

Igado is being served in a roadside bulalohan in Binalonan, Pangasinan.

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Edgie Polistico

July 30, 2011

bibingka royal

bibingka royal – /bi-bíng-ka ro-yál/ Ilocano snack) [n.] flat glutinous rice cake.

A baked wide flat rice cake. Its light yellow color is from the yolks of chicken eggs used in the ingredients. Bibingka royal is brushed on top with melted butter or margarine, sprinkled with white sugar, and topped with grated cheese. The commonly used cheese is Eden cheese, cheddar cheese, or any processed filled cheese that can easily be grated into strands like those used for ensaimada bread.

When served, it is sliced like pizza and served with the optional grated coconut meat as topping right before eating.

To make bibingka royal you need at least 3 whole chicken eggs, a cup of refined sugar, 1-1/4 cups of kakang gata (coconut cream), 2 cups of galapong (ground glutinous rice batter), and 4 teaspoons of baking powder to help raise the rice batter.

Before mixing all the ingredients, the oven is preheated so baking will proceed right after the mixing process.

Mixing procedure start by combining sugar and half of the coconut cream in a mixing bowl and stirred well until sugar are dissolved.

In another mixing bowl, the rice flour and baking powder are mixed and sifted. White sugar is added to sifted rice flour and the mixed ingredients is poured slowly into the previously prepared sugar and coconut cream mixture. The remaining half of coconut cream is added next and slowly while mixing continuously.

Also in another mixing bowl, eggs are beaten until light and thick, then added with melted butter (or margarine) and mixed to blend well. The mix is pour in the previously prepared galapong batter mix.

For the baking pan, sheets of fresh banana leaves are laid as linings on 2 large round flat pans. The prepared batter is poured into the pans, spread thinly and evenly. If banana leaves is unavailable, tinfoil or parchment paper will do.

Baking proceed in the preheated oven. The bibingka royal is baked until it is dry and hold its shape. Toothpick test will tell that the rice cake is done.

When done, and while the rice cake is still hot, the top side is brushed with butter (or margarine) then sprinkled with white sugar and grated cheese.

Bibingka royal is sliced like pizza and served with the optional siding of shredded coconut meat. You may spread coconut shreds as additional toppings right before eating the rice cake.

Bibingka royal from the food stall in Tuguegarao City's Mall of Valley.

Check this recipe on how to make bibingka royal

Related posts:

Tarang Bulan

Parirutong

Daral

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Edgie Polistico

February 10, 2011

basi

basi - /bá-si/ (Ilocano wine) [n.] sugarcane wine.

A native Ilocano wine made with fermented sugarcane juice, particularly those produced in the region of Central and Northern Luzon. This wine is processed in burnay (Ilocano earthen jar).

Basi wines sold along the roadside stalls in Binalonan, Pangasinan using recycled bottles and plastic containers (gallons)

The extracted juice of sugarcane is distilled and stored in the jar to ferment with locally made yeast, such as bubod, to become wine.

The basi makers would classify their basi into either basing lalaki or basing babae.

The basing lalaki tastes dry, potently strong, and has a high content of alcohol. While the basing babae tastes rather sweet and has lesser alcohol content.

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Edgie Polistico

January 25, 2011

siling labuyo

Siling kulikot sold in the Carbon Public Market of Cebu City

siling labuyo - /si-ling la-bu-yò/ Tagalog spicy condiment/seasoning) [n.] Philippine bird’s eye chili (sc.name: Capsicum frutescens, [Linn.]).

Other local common names:

a.k.a. siling bundok or siling palay in Tagalog
kulikot or siling kulikot in Cebuano and Boholano
kutitot or sili katumbal in Ilonggo
udto-udto in Hiligaynon
pasete or pasiti in Batangueño
mimis, siling diablo, or sili’t sairo in Ilocano
rimorimo in Bicolano
paktin in Ifugao
sili napet in Itawis
katumba or lara jangay in Tausug
loia tidek or luya tiduk in Maranao

What is siling labuyo? How can we tell a siling labuyo?

Well, let's talk about it.

A species of wild native hot tiny chili pepper that grows in the forested areas of the country, though it can be grown also in the garden, backyard, or pots.

It bears tiny fruit refuted to be one of the hottest peppers in the world, especially the ripe ones that are bright red in color, but green and sometimes rare white when unripe and yellow when about to ripen.

The Ta'u-sug lara jangay sold in the Public Market of Zamboanga City

This species of Philippine tiny wild chili pepper is also known as the “bird’s eye hot pepper” known to grow only in the Philippine archipelago. So called siling labuyo because it is picked by wandering wild chickens called labuyo by the Tagalogs. The siling labuyo plant bears tiny fruits refuted to be one of the hottest peppers in the world. It is classified as “very hot” with a scale of Scoville heat unit (SHU) ranging from 80,000 to 100,000.

Siling kulikot sold in the Carbon Public Market of Cebu City. This is the same kind of chili known in Tagalog as siling labuyo.

Authentic siling labuyo is very small, very short (less than an inch) with a not-so-pointed tip.

Some imported and less spicy hot chilies are passed on as siling labuyo in the market or grocery stores when in fact it is not a siling labuyo like the siling Taiwan that is more than an inch long and very pointed.

The mimis of Ilocos Sur province

This tiny chili is known for its intense piquancy - so small in size, yet so hot in taste.

Despite its irritating piquancy, chickens and birds are picking the ripe mimis in the wilds, as if it is their favorite.

The mimis of Ilocos Sur province.

Ilocanos would use mimis as spicy flavor in making spicy hot sukang Iloko (sugarcane vinegar). They also used it as condiment in some dishes and dippings.

Siling labuyo is more commonly used in Filipino kitchens as a condiment. Also used as one of the main ingredients, in some Bicolano, Ilocano, and Maranao dishes.

In Leyte, they have a fiery hot dish called taguto that uses minced siling kulikot equal to the amount of minced native chicken.

The tiny fruits are served as sliced, chopped, crushed, mashed, or marinated whole in vinegar, as in the sinamak vinegar. It may be also sun-dried and ground into powder and placed in a shaker for sprinkling over some dishes on the table or while cooking.

Some bottles of sukang Iloko in Binalonan, Pangasinan are steeped with mimis.

Siling Taiwan sold in the public market of Cabanatuan City. It is commonly found also in public markets and groceries in Metro Manila, often passed on as siling labuyo, when in fact it is not a siling labuyo.

Siling labuyo is mild if spiced as a whole piece, but very fiery if it is cut open, mashed, or chopped into pieces as it exposed its seeds and juice, which are the hottest parts. It is advised that siling labuyo should not be taken during pregnancy and lactation.

The young leaves (tops) of siling labuyo are also used in cooking as vegetables in soupy dishes.