Burong Isda
(Fermented Rice with Fish)
1 mudfish (medium-sized)
1 tbsp. angkak
1 cup rice
2 cups water
salt
Procedure:
Clean the fish and slice into pieces. Salt all the slices and allow to stand six hours or overnight. Add the water to the rice and cook. Remove the rice from the pot or pan and allow to cool. Pound the angkak fine and mix with rice. Mix the fish and rice and place in a clan glass jar with a cover. Leat stand for 3 to 5 days or until mixture smells sour. To cook: Saute chopped garlic, onion and tomatoes in two tablespoons lard. Add buro and vinegar to taste and saute well. If the mixture is rather thick, add a little water. Serve hot or cold.
Bulanglang-3
Follow preceding recipe substituting bañgus (milk fish) for meat.
1 bangus (about 1 lb.) broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
1/2 cup 2-inch slices sitao
1/2 cup malungay or sitai tops
1/2 cup sliced onion
1/2 cup sliced tomatoes
1 cup rice washing
bagoong to taste
Procedure:
Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan. Bring to a boil. Add fish and malungay sitao tops. Cover and simmer just until vegetables are crisp-tender.
Bulanglang-2
1 kilo pork with bones, cut into serving pieces
10 ripe guavas, peeled, quartered
2 hot peppers
1 bunch pepper (labuyo) leaves
rice washing
patis to taste
Procedure:
Boil guavas in rice washing until tender. Remove seeds and mash with the back of the spoon. Return to boiling liquid and add meat. Cover and immer until meat is tender. Add hot peppers and leaves 3 minutes before removing from fire. Season to taste with patis. Serve with Bagoong Guisado.
Lengua Mechada
1 ox tongue
1 small can tomato sauce
6 strips ham with fat or bacon
1 pinch of mustard
1/2 cup white wine
1 clove of garlic
5 tbsps. butter or lard
small can mushrooms
salt and pepper to taste
Procedure:
Scald the tongue and remove the outer skin. Wash with cold water. Insert the strips of ham lengthwise. Put butter or lard in frying pan and brown the tongue. Add the garlic, and fry until brown. Add the salt, pepper and mustard. Transfer the mixture into a kettle. Add the wine, cover and Simmer until the tongue is tender. If necessary add water from time to time. When soft remove from kettle, slice tongue into rounds. Return tongue in the frying pan and add tomato sauce, butter and mushrooms. Simmer and when blended remove from fire. Serve hot.
Pastelitos de Pescado
4 cups flour
12 tbsps. butter
4 egg yolks
1 tsp. sugar
1 tsp. salt
Procedure:
Sift the flour, slat and sugar. Work in the butter with tips of the fingers and fold in the well-beaten yolks of 4 eggs. Sprinkle with enough cold water to bring the mass together, and work very lightly with the finger. Place the dough on a floured board and roll to about 1/8 inch thick. Cut into 2 equal parts. On one part spread evenly the filling, made as follows.
Callos Con Garbanzos
1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste
Procedure:
Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise.
Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add pimientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.
Arroz a la Luzonia
4 ripse saba bananas, sliced and fried until brown
1/4 cup boiled, shredded chicken
1/2 cup pork, cut in fine cubes
2 raw eggs
1 hard-boiled egg, sliced into half moons
2 cups boiled”malagkit” rice
6 slices red, sweet pepper
8 shrimps cut in halves
2 tablespoons lard
1 teaspoon salt
2 sections garlic, pounded
1 small onion cut in small cubes
powered pepper, as desired
a dash of paprika
Procedure:
Saute garlic, onion, pork, chicken and shrimps. Season with salt and pepper, Add “malagkit” and mix well. Add paprika for color. Remove from fire and cool. Add raw eggs, slightly beaten, and mix well. Grease a mold and line bottom with sliced hard-boiled egg and slices of red pepper. Fill with sauted mixture; cover with a piece of wax paper and ateam 30 minutes. Unmold and garnish with fried bananas.
Lengua
1 fresh or tongue
1 chorizo de Bilbao or slices of
chinese ham
1 can mushrooms
1 can tomato sauce
1/2 cup sliced carrots
2 sweet red and green peeprs, quartered
1 can sweet peas
6 or more bananas (saba) cut as desired
then fried soy sause to taste
1/4 tsp. ground pepper
1 tsp. Worcestershire sauce
5 tbsps. flour
2 tbsps. margarine
salt and pepper
Procedure:
Clean tongue thoroughly, scald and remove outer skin. Cook slowly in boiling water to cover, adding more water whenever necessary. When ender, add chorizo, soy sauce, tomato sauce, ground pepper, Worcestershire sauce and salt and pepper to taste. In another pan, melt margarine, then all flour and blend. Add 4 cups of liquid in which tongue was cooked and stir until thick. Add this sauce to the tongue; add carrots, mushrooms, sweet peas, sweet peppers and cook for a few minutes. Serve in slices garnished with slices of chorizo, fried banana and other vegetables.
Fish Cutlets
1 small lavahita
1 cup bread crumbs (biscocho)
2 eggs (beaten)
salt and pepper
2 calamansi
Procedure:
Clean the fish and remove the skin. Make six individual fillets free from bones. Rub with calamansi juice, salt and pepper. Dip in beaten eggs then roll in bread crumbs. Fry over slow fire until fish is cooked crips outside.
Binagis
2 cups pork
3/4 cup liver
1-1/2 cups heart
3/4 cup kidney
vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
salt
Procedure:
Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with the liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.