HOW TO MAKE PATUPAT

HOW TO MAKE PATUPAT -this dish is a Filipino delicacy made from glutinous rice wrapped in banana or coconut leaves. It is very traditional because Patupat is always present in most Filipino homes during occasions like birthdays and Christmas. In the Philippines, All Souls' Day is not complete without this dish. Patupat is very popular in Ilocos and Kapampangan regions in the country where sugarcane and glutinous rice are the main agricultural products. This dish is very easy to make. You will only need 3-4 ingredients. Glutinous rice is the main ingredient of patupat. Sweetener for this food has many options like sugarcane extract, brown sugar and sinuklob. Patupat is very similar to Suman but the difference is that Suman is not as sweet as Patupat and also, brown sugar or sinuklob is not used in making Suman, unless you want to dip your suman in it. You can even tell which is which by just looking at their appearances. Suman is shaped like a bar or log and Patupat is shaped like a cone. There are many households in the country that have a hard time getting fresh coconut milk, so instead of using it, they use heavy cream as a replacement. Here is the easy Patupat recipe:

HOW TO MAKE PATUPAT

INGREDIENTS
1/2 kilo glutinous rice
2 cups coconut extract
8 tablespoon brown sugar

for wrapping (not meant to be eaten)
banana leaves, cut into 1/2 x 1 ft rectangles
culinary string

WRAPPER INSTRUCTION
Wash the banana leaves carefully. Singe the banana leaves in fire for few seconds but do not burn it. It is needed to avoid the leaves from tearing.

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, pour water. Soak the glutinous rice not less than 3 hours.
2. In a rice cooker, cook rice with coconut milk and sugar. When the coconut is absorbed by the rice, remove from heat.
3. Using a plastic cup, scoop glutinous rice, 1/2 cup at a time and wrap it with banana leaves. Form and shape it like a cone.
4. Tie both ends with string to secure it.
5. Using a steamer, steam the cones for an hour.
6. Remove from heat and cool down.
7. Serve with hot or cold drinks.

HOW TO MAKE PATUPAT

HOW TO MAKE BURONG MUSTASA

HOW TO MAKE BURONG MUSTASA -Mustard Green or Mustasa in Filipino is a leafy vegetable commonly used in making vegatable salad and stews. This vegetable is very abundant in the Philippines especially during the months of October and November. There is almost endless possibilities for this vegetable to be cooked and prepared. One of these dishes is Burong Mustasa or Pickled Mustard Green. This dish is very similar to Burong Mangga and Kimchee of the Koreans. This dish is very easy to make but requires longer time for the preparation because the fermentation process is needed. The ingredients for Burong Mustasa are not hard to find, in fact, you will only need four but container jar is needed for the fermentation process. Here is the recipe.

HOW TO MAKE BURONG MUSTASA

INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.

HOW TO MAKE BURONG MUSTASA

HOW TO COOK CALLOS (RECIPE)

HOW TO COOK CALLOS (RECIPE) -Callos is a traditional stew dish in the Philippines made of beef tripe. This dish originated in Spain but as what the history tells us, Philippines used to be a colony of Spain for 300 years and that made some of the cultures of Spain adopted by the Filipinos. Callos is just one of those cultures. The common ingredients used in making Callos are beef tripe, chickepeas, bell pepper and chorizo. This dish could smell bad but there is a way to remove bad smell, this requires boiling the meat in a lemon and water mixture several times or if you do not have lemons, you can substitute it with calamansi or the more traditional guava leaves. If you are not into eating beef tripe, then you replace it with just pork tenderloin. You can also replace chickpeas with mungbean sprout if you can't find it in your local supermarket. Here is the recipe:

                                image source: sweetkalamansi.blogspot.com


HOW TO COOK CALLOS (RECIPE)

INGREDIENTS
1 kilo beef tripe
1 beef foot (chopped into serving pieces)
2 small pieces lemon (or 6 pieces calamansi, 20 leaves of guava)
1 red onion (minced)
8 cloves garlic (minced)
5 green chili
1 red bell pepper (cut into strips)
1 1/2 green peas
1 1/2 cup chickpeas
1 cup dark/black olives
3 cups thick tomato sauce
2 pieces chorizo (cut into halves)
oil
salt to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the meats by washing beef tripe and foot thoroughly with running water.
2. In a pot, pour water enough to cover the meat. Add lemon extract or calamansi.
3. Bring to a boil, drop the meat and simmer for 5 minutes. Repeat several times until the smell is no longer bad and until the meat is tender. Remove the meat and set aside both meat and stock.
4. In a skillet, heat oil. Saute garlic and onion.
5. Add chili and bell pepper. Saute for 3 minutes.
6. Add chorizo and and stir fry until almost cooked.
7. Add chopped foot and tripe and continue stir-frying for 5 minutes.
8. Add stock and simmer for 10 minutes.
9. Add all the remaining ingredients and simmer until all the vegetables are cooked.
10. Transfer in serving plates and serve.

HOW TO COOK CALLOS (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE) -this dish is originated in the town of Tanza, province of Cavite somewhere in southern part of the main Island of Luzon in the Philippines. Although this dish is not made of noodles which is commonly used in making pancit, it is still called pancit because the main ingredients used which is the togue looks like some sort of noodles and also the sauce used is very similar to the one used in making palabok. The name Estacion is a Spanish term for Station. It is believed that this dish was first sold in a train station in Cavite so that is why it is named that way. Pancit Estacion is one of the famous products of Cavite and many tourists do not miss the chance of eating it whenever they visit the province. Many food shops and food carts sell this dish for very low prices and many variations are offered in many restaurants not only in Cavite but also in greater Manila area. Here is the recipe:

HOW TO COOK PANCIT ESTACION (RECIPE)

Cook Time: 10 minutes
Yield: 6 servings

INGREDIENTS

2 cups crushed roasted peanut
2 cups crushed pork cracklings
1/4 cup minced garlic
2 onions (minced)
2 cups water
2 cups fried fish flakes
1 kilo mungbean sprout (togue)
fish sauce to taste
2 tablespoon achuete (soaked in 1 cup water)
2 cups flour (dissolved in 4 cups water
3 eggs whisked
15 pieces kamias (cut crosswise thinly)
cooking oil


1. In a skillet, saute garlic and onion until light brown.
2. Add 2 cups water, flour mixture, achuete water, fish sauce and eggs. Stir thoroughly until thickens.
3. In a pot, boil water. Add togue and simmer for 3-4 minutes.
4. Remove the togue from the water and transfer in individual serving plates.
5. Pour sauce over the togue. Garnish with crushed peanut, cracklings, fried fish flakes, and kamias.
6. Serve and enjoy!

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK SINANGLAW (RECIPE)

HOW TO COOK SINANGLAW (RECIPE) -this is a native dish in Ilocos region in the Philippines. It is made of beef innards and sometimes with cow's face and ears. This dish is similar to pinapaitan because they both have innards and bile extract in the ingredients. Sinanglaw is commonly cooked as hot and spicy soup that is why this dish is one of the best sellers during rainy reason and also during the months of November to February because those months are the coldest season in the Philippines. Not all the markets sell innards so if you are having a hard time searching for it in your town, do not worry because you can replace the innards with just your favorite meat. And also if you can not find bile extract, you can use bitter gourd. Sinanglaw is also cooked as sour soup and the good news here is that you can use almost any sour ingredients like, kamias, tamarind fruit or tamarind leaves, vinegar, etc. If you are a traveler and happen to visit the norther part of the country, Sinanglaw is very abundant that you can have it in any local eateries. If you do not eat blood like myself, I would like to advise you to ask the waiters if the sinanglaw they serve has blood in it. It is better to ask because sometimes it is hard to distinguish the blood from liver. Here is the recipe:

HOW TO COOK SINANGLAW (RECIPE)

INGREDIENTS
1/2 kilo cow innards (chopped into small cubes)
2 tablespoon bile extract (or 1 cup chopped bitter gourd)
1 thumb-size ginger (thinly sliced)
5 cloves garlic (minced)
1 medium size onion (thinly sliced)
5 pieces kamias, sliced (or 3/4 cup white vinegar)
cooking oil
5 pieces green chili (siling panigang)
salt to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pot, boil water. Add the innards. Simmer for half an hour or longer depending on how tender the meat is. Remove the scum when boiling.
2. Separate the innards from broth and set aside.
3. In a skillet, heat oil. Saute ginger, onion and garlic.
4. Add the innards and bile extract and saute for another 2 minutes.
5. Add the broth (or 6 cups of water if you don't want to use the broth) and simmer for half an hour then add the vinegar, salt and green chili. Continue simmering for another 10 minutes.
6. When simmering, the fats and cholesterol will emerge. Scoop them because those are not healthy to eat.
7. Remove from heat, transfer in the serving bowls and serve while hot.

HOW TO COOK SINANGLAW (RECIPE)