Making Linugaw or Ginata-an

Linugaw is a staple during Pista Minatay in the province. Though it knows no specific occasion, it is always highlighted during All Souls Day at home.

A few weeks ago during the said celebration, I chanced upon our kabulig at home making some delicious linugaw. This is not an entirely a full recipe since I will just describe how it is done based on observation and a few questions and answers.

The sago was being cooked that time when I went to the kitchen and with that I knew that linugaw is being prepared. Cooking sago especially the small ones requires constant stirring and refilling the pot with water to the right amount.

Overcooking it means you'll get something gooey on inside your pot while undercooking means you still get an annoying crunch and flavour.

While the sago is being cooked, rice flours balls called bilo-bilo in Tagalog are being made. Its just rice flour mixed with water to become dough then shaped into balls and made to roll over again in dried rice flour to prevent them sticking with each other.

Then the base of the linugaw is made - a mix of rice flour, water, sugar, vanilla and coconut milk. Thorough mixing is needed to avoid lumps in this concoction.

It was then placed in the pot where the sago is being cooked then the balls are added and when they float it means they are already cooked.

Fresh buko strips are added to add texture as well as flavour to the linugaw.

Boiled kamote and ube are the last ones to be added since they are already cooked beforehand. There were no saba bananas available that time this linugaw lacked on of my fave ingredients.

At times when available, ripe jackfruit is added giving it more flavpour and aroma to this fave native dish.

When cooked it makes one perfect meryenda! And I love my linugaw served cold cause it brings out more flavour in every spoonful. Namit gid!

Check out the full recipe >>> LINUGAW

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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

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Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare. ...

FLAVOURS OF ILOILO

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