Category Archives: Meat

Lasang Pinoy 15: Recycled, Reloaded! [CHEESY PAN DE MENUDO]

Standard

Ok, now that I’m finally over my morning sickness stage, dreaming of tasty food is back in my repertoire of things to do when my mind is not preoccupied with office work. I’m back to looking forward to lunch and dinner, or what’s good to eat for merienda, not to mention, I’ve attempted cooking again! A task I normally let my husband lovingly do if he’s not tired, or my daughter’s yaya who after nearly two years learned a few edible tricks.

This time around, too, I kinda promised myself to document my experiments in the kitchen and continue this blog I started last year after joininmg two LP rounds . . . Well, hopefully . . .

When Mang Mike told me about Lasang Pinoy 15’s theme, I got excited because I have a few ideas flashing in my head. However to those who are not familiar with Filipino food, I hope you will not think, we are being un-hygienic or anything because they are called “leftovers”, these are simply untouched, unspoiled, properly stored food that we did not manage to finish during a feast or dinner. These are Filipino dishes like menudo, or embutido, or adobo that just tastes so much better the day after that, re-inventing them is such a good idea!

Filipinos are known to be hospitable people who love to serve excessive food even for small gatherings. Whether from a wealthy or a modest household, when we are expecting guests, we serve as much food as we can, hence the left-over!

My entry for LP 15 is something really simple. It is best for menudo, adobo or chicken pastel. Served in our famous pan de sal, this makes a good idea for breakfast or merienda (snack)!

Cheesy Pan De Menudo

To make this delish treat, you will need some leftover ulam (viand) from a dinner or lunch. In this case, it’s leftover menudo we had the other night! Then take some pan de sal (salt bread), carve out the top, put a scoop of menudo on the carved top and put a blob of spreadable cheese on top. Put in an oven oven toater for about two minutes or until pan de sal is crispy golden brown and cheese has melted.

Lasang Pinoy, which could mean ‘tastes of something Filipino’ or short for ‘the Filipino taste’ is a monthly food blogging event to promote Filipino food. It is a product of e-mail brainstorming sessions of several Filipino food bloggers who thought it was time for a Filipino event in the tradition of Is My Blog Burning. The blogger organisers of Lasang Pinoy and participants strive to make the events reflective of Filipino culture.

 

Advertisements

Lasang Pinoy 4: BINAGOONGAN SA GATA

Standard

This was my hosted-entry to Lasang Pinoy 4 food blogging event which was originally posted at Mang Mike’s Lafang. I was inspired while monitoring the events surrounding the “Yemagate” photo-napping incident at Karen and Marketman’s blogs . . . as well as Mang Mike’s prodding for me to join . . .

“What is your comfort food?” Mang Mike once asked me. Gosh, I don’t think I have any comfort food. If I need some comforting, just give me a “comfort” pillow where I can scream to the top of my lungs without bothering anybody and get back to my composure.

But thinking about it, yup, there are food that make me smile [and in fact, cry] and wished I’m at home with my Mama . . . isn’t that what’s really comforting? Kahit paminsan-minsan en nauuwi sa away ang maigsi ninyong pagkikita . . .

Anyway, one comfort food I could think of is our own version of Binagoongan, one that is almost dry. I remember how my siblings and I would scrape the bottom with fresh steamed rice, hide the last chunk of meat so they can’t steal it while you are so engrossed watching the TV. We all love this dish. Actually, anything with bagoong [shrimp paste] is a hit for me. I don’t know, but I think it is very versatile, gaya nating mga Pinoy — adaptable everywhere we go. Ihalo mo sa gulay, pwede, i-partner mo sa mangga o singkamas, pwede, iluto mo sa pork pwede din! Or as it is with tomatoes and fried fish! Yum!

I guess my comfort food will always be related with home cooking. There is nothing more comforting to me than eating what is being experimented in our small kitchen, and I would say experiment because my mother is not a well versed cook herself, but nonetheless it is the best that she can offer.

“Ayan na nga ba sinasabi ko eh, naiyak at na-homesick naman akong bigla. Kaya nga ba ayaw kong sumali sa ganito, nagiging emotional ako eh.”

Binagoongan Sa Gata

BINAGOONGAN SA GATA

Ingredients

1 kilo pork liempo
1/4 cup atsuete [annato seeds]
2 cloves garlic, crushed
1/2 cup onions, finely sliced
2 pieces tomatoes, seeded and diced
1 cup bagoong na alamang
1/2 cup vinegar
400 ml coconut milk
1 teaspoon black pepper
some pork lard or cooking oil
some sili [green, used for sinigang]
some sliced eggplant or okra as extender

Method

Boil pork pieces until tender or when broth has almost evaporated. set aside and let cool.

In a saucepan, heat pork lard or cooking oil and add atsuete, stirring constantly for one minute or until oil has absorbed the colouring of atsuete.

Remove atsuete seeds and keep oil in the saucepan. Saute garlic, onions, tomatoes and bagoong.

Add pork, vinegar, pepper, eggplant or okra, and sili. Simmer for 5 to 10 minutes. Turn heat to medium and pour in coconut cream. Continue to simmer, stirring continuously until coconut cream thickens.

Serve with hot steamed rice.

By Joji Languido-Castillo

Lasang Pinoy 4