Linagpang nga Bangrus with Guinamos

Non-Ilonggos would only be familiar with bangrus which is how the Ilonggos call bangus or milkfish. So how about linagpang and guinamos?

Guinamos is the local bago-ong which is made from small shrimps pounded into a paste and is sold in mounds in the local market. It is used the same way bago-ong - as a flavor enhancer, as a dip, as a side dish (to kare-kare) and goes well with green mangoes too!

Linagpang meanwhile is basically a soup with almost all of the ingredient are broiled. It's a "peasant dish" they say since it is very simple and easy to make.

It has rustic origins as it is attributed to how the farmers would come home tired from the days work and all they'll do is to broil the ingredients, flake and slice them, add broth then season it with salt, among others.

Fish and poultry are often the most popular meats for linagpang as they can be conveniently cooked.

The process slightly differs when using chicken, as the whole mix is brought to a boil to further cook the meat. The same when adding guinamos as it is slightly sauteed before adding.

How to make Linagpang nga Manok

The simplest (and the one we usually do at home) is just flake the grilled bangus, add slices of (non grilled) tomatoes, onions and leeks, season with salt and add hot/boiling water. It is just then mixed to bring out the flavours.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Kusay

Often mistaken to be, sounding-alike, as kinchay , kusay has a very distinct aroma and flavour. A rather unfamiliar herb mostly anywhere, my Tagalog officemate call this as sibuyas na mura and in Manila groceries labeled as kutchay . It do looks like onion chives but kusay is flat unlike the hollow chives. We have kusay planted in our backyard for occasional uses like soup garnishing. However, it often takes a trip to the Central Market to buy them in large quantities if ever we make Pancit Molo since it is an important ingredient in the filling mixture and as garnishing.

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

Search This Blog