Lechon Kawali

 In every town fiesta, one dish that we will never omitted on the table is the lechon kawali. People love to eat this because it is crispy and juicy at the time and it can be paired with a sarsa.

(Source: http://www.kawalingpinoy.com/wp-content/uploads/2014/10/lechonkawali1a.jpg)

This dish was founded during the Spanish colonial period. The term lechon came from the word, "leche" which means milk. You might be wondering how milk is related to the lechon kawali... Traditionally, when making this dish they roast suckling pigs which are very young pigs still breastfeeding from mother pigs. Nowadays, they also use a full mature pig so it can feed more people as this is usually served during special occasions such as wedding and fiestas.

Although that many of us this dish, it is considered as unhealthy because if you eat too much lechon kawali, you might suffer high blood pressure. It's advisable to eat moderately so that your health won't be at risk.

Here is the recipe;

Ingredients

• 1 kg pork belly, (1 big piece, do not slice)
• 1 whole garlic, crushed
• 1 tbsp peppercorns
• 4 pcs bay leaves
• ¼ cup soy sauce
• 1 can lemonade soda (7-Up or Sprite)
• sea salt
• water
• oil for deep frying
• sarsa (use Mang Tomas)

Instructions

1. Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
2. Rinse pork in running water making sure all salt has been cleared from the meat.
3. Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
4. Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
6. Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
7. Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, skin side down, be really careful as it will splatter.
8. Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked.
9. Once cooked, slice into thin pieces and serve with the lechon sauce. (Recipe source: http://www.angsarap.net/2013/11/07/lechon-kawali-2/)

Kinunot: Bicol's Spicy Appetizer

If you can't get enough in tasting some of the spicy dishes here in Bicol (like the Bicol Express), how about trying a spicy appetizer to spice up your craving? Introducing the kinunot.

(Source: http://gutomna.com/wp-content/uploads/2014/03/Kinunot-Pagi-Kinunot-Isda-Recipe.png)

The origin of the kinunot is derived from the Tagalog term which means "hinimay" (flaked). One of the most famous type of kinunot is the kinunot na padi. This type of kinunot is cooked with coconut milk and malunggay or moringa leaves and added on top of the padi (stingray). If you wanna know how to cook this type of kinunot, here is the recipe;

Ingredients:

• 1/2 kg pagi
• 1 coconut grated (set aside the kakang gata)
• 1 cup malunggay
• 1 medium sized onion, sliced
• 3 cloves garlic, crushed
• small ginger, crushed
• 3/4 cup vinegar
• 5 pcs siling haba, sliced
• 2 siling labuyo
• salt and pepper

Procedure:

1. Boil the cut pagi and ginger  for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
3. Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
4. In a medium heat, combine coconut cream, garlic, onion, salt and pepper.  Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
5. Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.

Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes. (Recipe source: https://gutomna.com/kinunot-na-pagi-kinunot-na-isda-recipe/)

Suman: The Quintessential Rice Cake

Another rice cake that has been introduced to the country is the suman. The origin of this rice cake might have been lost to history but according to Antonio Pigafetta (the chronicler for the first Spanish expedition to arrive on Philippine shores), its name allegedly rooted in an old Spanish phrase for "rice cakes wrapped in leaves, with somewhat longish pieces".

On the other hand, the regional variants of the suman derived their names from the material or method used to wrap them. For example, in Tagalog, it is called "ibus". This is a variant of suman where rice cakes poured into coil-shaped receptacles made out of young palm leaves, like this picture below:

(Source: http://picssr.com/tags/ibus/interesting/page16)

The most popular type of suman is the suman sa lihiya, which is comprised of soaked glutinous rice and coconut milk (treated with lye) wrapped in banana leaves and boiled for two hours. Every variant of suman was made in different parts of the country, depending on what method or material they used in order to make a suman. Here is the recipe;

            Ingredients

• 2 cups white glutinous rice
• 1 1/2 cans (13.5 oz) coconut milk
• 1/2 cup sugar
• 1 teaspoon salt
• banana leaves for wrapping

            Procedure:

1. Rinse the rice until water runs clear then drain.
2. In a wok or heavy pot, combine rice, coconut milk, sugar and salt.
3. Bring to a boil. Simmer for about 30 minutes in medium heat while stirring constantly then reduce to lower heat.
4. Mixture is done when rice becomes very sticky and almost dry.
5. Let the temperature cool down before wrapping.
6. Prepare the banana leaves by wiping away any white residues with a damp cloth.
7. Remove the spine and trim (size preference).
8. Scoop the rice mixture and place it over the prepared banana leaves.
9. Start rolling to secure the rice mixture and fold the sides.
10. Repeat until rice mixture is finished. Set up the steamer.
11. Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
12. Steam over medium heat for about 45 minutes.
13. Remove from steamer. Serve with sugar. (Recipe source: https://recipenijuan.com/suman-malagkit-recipe/)

Biko: Philippines' Version of Rice Cake

Rice cake is one of the favorite desserts that is loved by many people, particularly Filipinos. The Philippines has its own version of the rice cake and it's called biko.

(Source: http://www.kawalingpinoy.com/biko/)

Biko is made from sticky rice (locally known as malagkit), coconut milk and brown sugar. This referred to as kakanin (which was derived from the word "kanin", which means rice) and is often eaten as dessert or merienda. Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round wooven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, this is served during special occasions like birthday parties, family reunions and town fiestas.

The texture of the biko is gooey, sticky, and with a distinct, nutty sweetness. People who ate biko can never put it down because it is tasty and you can instantly feel the chewy texture that is melting inside your mouth and you just can't get over it. No matter how many times you eat this type of rice cake, one thing's for sure is that you ate many of them, if you are a fan of rice cakes.

Here is the recipe;

For the rice cake:

• 3¾ cups malagkit (glutinous or sticky rice)
• 4 cups water
• 2 cups coconut milk (fresh or canned)
• 1½ cup brown sugar or more depending on how sweet you want it
• 2 Tbsp molasses
• ¼ cup salted butter plus 2 Tbsp for greasing
• For the latik (fried coconut milk curd)
• 1 ½ cups fresh coconut cream or one 14oz. can coconut cream

Procedure: 

1. Lightly grease baking pan/dish with butter. Line with wilted banana leaves
2. Wash sticky rice three times then drain. Transfer to a pot or rice cooker. Add water and cook the same way you cook regular rice. Once cooked, transfer to a bowl and allow to cool down.
3. In a pan over medium heat, cook coconut milk, sugar and molasses with constant stirring until it starts to thicken. Reduce the fire to low then add the cooked glutinous rice. Mix until well incorporated. Continue cooking while stirring constantly until you can hardly stir it. Add butter and stir until well incorporated. Divide the rice mixture between the prepared baking pan/dish. Using a greased spoon, smooth the top until the surface is even. Allow to cool down.
4. Top with latik. Slice and serve.

For the latik:

1. In a saucepan, pour coconut cream. 
2. Bring to boil over medium high heat. When it boils, turn the heat down to low and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning.
3.  Remove from heat when desired brown color is obtained. 
4. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use. (Recipe source: https://gutomna.com/biko-recipe/)

Binutong: Polangui's Native Kakanin

Wanna try something chewy and tasty? If you are craving for glutinous rice, then Polangui has the best glutinous rice here in Bicol. Their specialty is the binutong. Binutong is made up of glutinous rice with coconut cream that is wrapped in banana leaves. This is often served during breakfast or merienda, and is best paired with hot chocolate or coffee.

The term itself came from the root word, "butok" which means to "tie the knot" and that is why the banana leaves were wrapped and tied it for the flavor of the binutong to give off a savory and wonderful flavor so that when it was eaten, you can feel the binutong melts in your mouth and at the same time, the chewy goodness of it is also there.

(Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFs2vFYsudh9E8FctrhhqaWA95RmMYhPGCPD18gsQW5nGoOVx6hAzCvqeC_Bqht_4EEo_7oryzTc-hh9kPEBRScygBj0y2vE0v-XY9p2sD3JLmgjztxUIQ_76-xyB3SzveWHwAkKrp-M/s1600/336633_259535430746430_259516767414963_876833_475593256_o.jpg)

 Eating a binutong fresh and hot from the pan
is enjoyable because the flavors are savory if you tasted it. Polangui serves the best binutong because the locals enjoyed it so much and that is why there are so many stores that served this tasty and chewy dish.

Here is the recipe for the binutong;

INGREDIENTS:

1/2 kilo glutinous rice
2 1/2 cups coconut cream
1/8 tsp salt
10-12 pcs young banana leaves (cut into 10X10 inches each) water

PROCEDURE:

• Wash the glutinous rice, then soak in water for about 30 minutes.
• Pour the water out then add coconut cream and a dash of salt.
• Soften the banana leaves over the heat, so that it wouldn't be stiff and won't tear easily when this will use for wrapping.
• Place the banana leaf in a bowl.
• Push the center part to make a basin-like mold. Scoop about half cup of rice mixture, secure the edges to make a pouch then tie it to a knot tightly. This mixture makes about 10-12 pouches.
• Place the pouches in a pot with water. Water level should be about halfway to the sides of the pouches.
•  Cover the pot with a lid and cook for about half an hour in medium low heat.
• After it is cooked, carefully remove the pouches from the pot (Note: The pouches is served hot so you need to be careful not to burn yourself).

 (Recipe source: https://www.facebook.com/TBAKOA/posts/654371214578844)

 There you have it. If you are craving for a delicious snack in merienda time, just visit a store that serves binutong and you will surely enjoy it.

Sinapot: Bicol's Favorite Snack

Who doesn't love this favorite snack that every Bicolano loves to eat during merienda time? Bicolanos love to eat sinapot or sometimes called maruya because of its crispy texture. Sinapot literally translates to dinikit-dikit in Filipino, because the sliced up bananas are skewered side by side with a cleaned out coconut leaves spine before cooking.

(Source: http://triptheislands.com/wp-content/uploads/2016/02/Sinaput-642x482.jpg)

The sinapot are usually made from saba bananas. In the Bicol version, it does not "fan" the bananas. Instead they are simply sliced lengthwise before frying in batter. If you want to know how to make the sinapot, this is the recipe:

Ingredients

8 pieces ripe banana, saba

1 1/4 cup flour

1/2 cup milk

1/2 cup water

1 tsp baking powder

1 tsp salt

2 tsp sugar

1 egg, beaten

oil for frying

Procedure:

In a mixing bowl, combine the flour, baking powder, milk, beaten egg and water. Slightly beat all the ingredients to mix.

Add the salt and sugar and beat until it form a batter. Set aside.

Prepare the ripe saba by peeling it and sliced each piece in 2 length wise cut.

Put the sliced bananas in the batter mixture and make sure all sides are coated with the batter.

Heat oil in pan over medium heat and fry the banana for about 10 - 15 minutes or until golden brown.

Drain excess oil using paper towels.

Serve and share. (Recipe source: https://www.facebook.com/permalink.php?story_fbid=443826945698496&id=433989629998015)

Pancit Bato: Bato's version of Pancit

They say that eating a pancit will give you a longer life. If you are a fan of eating pancit, all locals and tourists alike must try Pancit Bato.

(Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SIIaTFb_Kct4l8JBs29OS0Y1S5qNGSTeEw-4kYlm6t6Odfw1M7Z4GwotkAaIhgkPBOSObAk_qnDzaEvNX6mM-2XCAPl7imfxKYbkr4Geochyphenhyphenb114nku9oeT4-y_O8W5hv92sW0Y7MBHo/s1600/img_1561.JPG)

The history behind this name has nothing to do with stones. Although its translation means "rock noodles", it is actually a type of noodles from the town of Bato in Camarines Sur. It is made of flour and heat-dried. It's been said that this is traditionally done under the sun over stones, but the commercial way of doing it is to use oven or furnace heat.

The dry noodles are shaped into blocks and packaged in plastic. It used to be that only the original pancit bato was available in stores, there are now several varieties or flavors offered for sale like Malunggay, Kalabasa (Squash), and Carrot. These make for tasty choices to satisfy different palates who want to taste something different from the usual pancit bihon and canton fare.

Cooking pancit bato is easy as it is also the same way pancit canton is prepared. It also uses the same ingredients and cooked pretty much with the same steps. The noodles are immersed in hot water until soft. They are then drained of water. After that, the vegetables (chopped carrot, cabbage, etc.), chicken liver, and seasonings are added. When cooked, pancit bato is best served and eaten while hot. (Source: http://a-taste-of-the-philippines.blogspot.com/2012/09/what-is-pancit-bato.html)

Here is the recipe for the Pancit Bato;

Ingredients:

• ½ kilo Pancit Bato dried noodles
• 2 cups pork, boiled, cut into strips
• 1 cup medium size shrimp, shelled
• ½ head garlic, minced
• 1 medium size onion, chopped
• 1 small size carrot, sliced
• 1 medium size red bell pepper, cut into strips
• 1 cup sitsaro, snow peas, stringed
• 1 cup green beans, sliced
• 1 cup cabbage, shredded
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• liquid seasoning
• black pepper
• cooking oil
• kalamansi

Procedure:

1. In a large wok, sauté onion and garlic.

2. Add pork and shrimp stir cook for 2 to 3 minutes or until meat start to sizzle.

3. Add soy sauce, fish sauce and a dash of black pepper and stir cook for 2 to 3 minutes.

   

4. Add 8 to 10 cups of broth from boiling of the pork and shrimp shells and heads, let boil and simmer for 3 to 5 minutes.

   

5. Add in Pancit Bato noodles stir cook for 6 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.

   

6. Add all the vegetables stir and cook for another 3 to 5 minutes or until vegetables are just cooked.

   

7. Season to taste with liquid seasoning. Serve with kalamansi. (Recipe source: http://www.kusina101.com/2014/05/pansit-bato-recipe.html)

This is actually easy to cook, the difference of the whole Pansit Bato eating-experience would be the noodle itself. It gives off this characteristic texture that you won’t find it your ordinary Canton/Miki. If you want to cook this for your family, try cooking Pancit Bato.