Skip to main content

Binuro nga Paho

When there's more than enough green mangoes at home, they often end up as binuro nga paho so we can enjoy their green-ness for a longer period of time.


Making "pickles" out of these fruits differ from household to household, so it depends on the recipe you grew up with or if you have none, the one that you find online.

Here's a simple Binuro nga Paho  recipe



Ingredients
  • 12 pieces Green mangoes (carabao/Philippine variant)
  • 1/2 cup salt, adjust
  • 1 head garlic
  • Water


How to make Burong Mangga
  1. Chop off the "head" part mangoes where the stem is and wash thoroughly.
  2. Slice the mangoes (skin on) into wedges away from the seed.
  3. Squash each clove of the garlic with the side of the knife. You can also leave the skin on.


  4. In a big container (large mayonnaise plastic containers with cover works best), layer mango wedges then sprinkle with salt and place garlic. Adjust the amount of salt and garlic when needed
  5. When layering is finished place a generous amount of salt on top and add 1/4 cup of water.
  6. Cover your container and give it 1-2 hard shakes.
  7. Store for about 4-5 days. It will eventually be filled with liquid from the mangoes,salt and garlic. Serve as appetizer.
You can also add sugar to create a sweet and salty flavour. Aside from being appetizers, it sometimes find its way into some pinamalhan recipes. Enjoy this appetizing binuro nga paho!

Popular posts from this blog

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!
Read More ...

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 pork broth cube (
Read More ...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana
Read More ...

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially  KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"
Read More ...

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.
Read More ...