Burong Mostaza With Egg
1/2 cup sliced Burong Mostaza
3 eggs
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 tablespoons cooking oil
3 cloves garlic, crushed
salt and pepper
Procedure:
Saute in oil the garlic until light brown. Add onion and whenit has turned transparent, add tomatoes and cook about 2 minutes. Add burong mostaza and beaten eggs and salt and pepper to taste. As soon as eggs are set, remove from heat and serve.
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.
Bopiz
1/4 kilo liver
1/2 kilo pig’s lungs
1 pig’s heart
4 tablespoons lard
2 cloves garlic
1 medium-sized onion
1 cup chopped tomatoes
1/2 cup water
salt and pepper
Procedure:
Boil the lungs until tender. Remove the tendons and chop with the heart and liver. Saute the garlic, onions and tomatoes. Add the chopped lungs, heart and liver. Add waterand cook until meat is tender. Season with salt and pepper.
Bulanglang-1
1 cup malungay leaves
1 cup squash, cubed
1 cup upo, sliced
1-1/2 tbsps, bagoong alamang
1 cup tokua, cubed, fried
1/2 onion
1 cup rice washing
tomatoes
Procedure:
Mix tomatoes, onion, bagoong, squash in deep sauce pan or pot. Add rice washing and boil. After 5 minutes cooking, add tokua and upo. When upo is almost tender, add malungay and cook 2 minutes longer or until malungay leaves are wilted. Remove from fire.
Bañgus en Tocho-2
1 large, fat bangus
oil or lard
2 tbsps. ginger, cut into very thin,
narrow strips about 3/4 inch long
2 sections garlic, chopped fine
6 fair-sized tomatoes or 4 large
tomatoes sliced
2 tablespoons tajure
2 tablespoons tausi
1 onion sliced in long, narrow strips
1 cake tokua, cut into pieces
3/4 inch long and 1/8 wide
2 tablespoons vinegar
sugar to taste
salt
Procedure:
Clean the fish and cut into serving pieces 1/2 inch thick. Salt and let stand 15 minutes. Drain . Fry in hot lard until brown set aside. Fry the onion and the tokua and set aside. Saute in remaining lard the garlic, ginger, and tomatoes. Add to this the tajure dissolved in 1 cup of water, then the tausi and the fried tokua, sugar to taste and onion. Simmer 5 minutes. Add 2 tablespoons of vinegar and simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking 3 minutes.
Bañgus en Tocho-1
bañgus
1 cube tajure
1/2 onion
2 cm. cube ginger
2-4 tbsps. vinegar
4 tomatoes
2 cloves garlic, slicedcrosswise
1/2 cup lard
Procedure:
Fry the fish until half done. Soak the tajure ina little water and vinegar. Saute the garlic, onion, tomatoes, ginger, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes mixtures.
Balao-Balao2
(Pagsanjan)
1 cup small shrimps (bigger than alamang)
1 big tomato, sliced
salt and pepper to taste
hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat
Procedure:
Chop shrimps, peeling included, till fine. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.
Balao-Balao1
(Pampanga)
(Permented Rice with Shrimps)
1/2 kilo shrimps (preferably the soft-shelled variety)
2 tablespoons salt
1 cup rice cooked with
2 cups water
Procedure:
Salt the shrimps and allow to stand overnight. Cook the rice. Remove from sauce pan or pot and allow to cool. Mix the shrimps and the cooked rice and place in a glass jar with cover. Allow to stand until it smells sour (about 3 to 5 days). (It may be colored with a little achuete water). To cook; saute sauce garlic, onion and roasted, peeled, seeded, and chopped tomatoes. Add balao-balao and vinegar to taste and simmer until done.
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