Archive for July 31, 2011

D’ Ampalaya Salad – So good, You’ll Turn Loco!

Again I came across a very interesting recipe shared by Karlo Primero that he posted on his Facebook wall. I haven't tasted nor cooked it yet, but those who tried it gave the dish very good reviews. I think this would make a good side dish for fried or grilled fish. Here is the procedure as posted by Karlo that I just copied verbatim:
1.HIWAIN ANG AMPALAYA INTO TWO.TANGGALING ANG MGA BUTO.
2. IPRITO ANG AMPALAYA,PAGKAPRITO HIWAIN ANG AMPALAYA SA GUSTONG LAKI AT SHAPE....
3. MAGHIWA NG KAMATIS AT SIBUYAS.
4.PAGHALUIN ANG AMPALAYA NA NAPRITO,KAMATIS AT SIBUYAS. 5.LAGYAN NG ALAMANG,PWEDENG NAGISANG ALAMANG O UN FRESH... 6.KUMUHA NG PLATO,LAGYAN NG KANIN TPOS KAINAN NA HIHIHIHIHI...
Sounds really promising ...
Here's a picture of Karlo, the ampalaya-lover.

It's so good you will become crazy like the cook.

Hardin ni Monsignor Romy

Kay hirap paniwalaan na sa gitna ng siyudad na tinaguriang kapitolyo ng mundo, sa isang likod-simbahan ay may munting hardin na hitik sa bunga ng mga gulay na tunay namang nakakagiliw. Sino ba ang hindi mapapangiti sa mga luntiang dahon at naglalakihang ampalaya, mabibilog at makinis na kamatis, malalagong talbos ng kamote, mangilangngilang mapupulamg sili, atbp...?  Ang nagpasimula ng hardin ay si Monsignor Romy Montero, isa sa mga kura paroko ng Our Lady of Pompeii Church sa Greenwich Village.  Sa mahigit na anim taon na nyang pamamalagi sa Lungsod ng New York  ay talaga namang giliw na giliw at nangungulila pa rin sya sa mga gulay na nakalakhan na nya sa Pilipinas. Noong nakaraang Miyerkules, matapos ang lingguhang  Novena Mass para sa Ating Ina ng Laging Saklolo ay napagkatuwaan naming mga miyembro at tagapagtaguyod ng Filipino Pastoral Ministry (FPM) magkuhanan ng larawan sa kanyang hardin.  Matapos ang katuwaan ay ang inaantabayanang kainan na ang pinagsaluhan ay ang mga bunga ng kanyang pinaghirapan.  Kapareho ng mga gulay, masarap at sariwa ang mga ala-ala ng Pilipinas na bumabalik sa aking isipan. Salamat, Monsignor Romy! Salamat sa pagkakataong magkasama-sama ang mga Pilipino, mula sa mga munting salu-salo pagkaraan ng mga pagpupulong mula sa ating Lingguhang Novena at Misa.  Mula sa Eukaristiyang pagkain ng aming kaluluwa hanggang sa mga gulay na pagkain ng aming katawan, tunay kang aming tagapagtaguyod-- ang aming pastol.

Lengua Estofado

This is for Tita Nirma Barana Cornwallis who saw this posted on my Facebook profile today. She wanted me to post the recipe so her husband can cook this for her. Atta girl, Tita! Although I dislike measuring and following recipes to the tee, since she asked I will try my best to recall what I did with my version of lengua estofado.

MOVE OVER RIZAL. A culinary testament to 300+ of Spanish colonization, the Filipinized lengua estopada. While chewing the tender lengua drenched in tomato based sauce, I can't help but mutter, Viva Espana!

INGREDIENTS 2 lbs pork or beef tongue (I used pork.) chopped garlic and onion (for sauteing) bay leaves and whole pepper corns (for boiling the tongue) 1 whole thinly sliced potato (sliced like mojos. Store in freezer while preparing the rest of the ingredients.) 1 cup thinly sliced carrots 1 cup sliced button mushrooms half-cup cooking wine 1 small can of tomato sauce (or half-can of diluted tomato paste) 4 tablespoons of oyster sauce 2 tablespoons of soy sauce 2 spoons of sugar 1/2 teaspoon of salt PREPARATION
  1. In a pot, pour 6-8 cups of water. Season with bay leaves and whole pepper corns. Add the tongue. Let boil for 10 minutes then take out the tongue. Scrape the hard skin covering. Once cleaned, put back and let boil until tender. It took me 45 minutes to tenderize the pork meat. When done, drain the broth and slice the tongue. Keep the broth for the sauce.
  2. Meanwhile, fry the potatoes until brown. Set aside when done.
  3. Saute the garlic, onion and sliced tongue. Wait until the meat has turned brown.
  4. Add the carrots, followed by the mushrooms. Stir fry for about 5 minutes.
  5. Pour the broth, tomato sauce and all the other spices. Stir well then let boil.
  6. Simmer for 5 minutes  before serving with the fried potato mojos and rice on the side.
Preparation time is an hour and a half, but it is surely worth it. Enjoy, Tita Nirma!
 

‘Tugot’ or Not ‘Tugot’: Ilocano Songs, Anyone?

Here is a truly Ilocano blog that is maintained by Jake, an Ilocano from Cagayan. I usually come here for his collection of Ilocano songs that autoplays upon opening the page.

Tugot: sarita | daniw | salaysay | ladawan

Dinengdeng for the Terminally Single

I was browsing through Facebook this morning and saw this picture of dinengdeng  posted by Princess Grace Dulay, an Ilocano based in the Middle East.

Dinengdeng by true blue Ilocano, Princess Grace Dulay

As pictured the dish looked authentic and was presented very threadbare and meager, which is characteristically Ilocano. Though not visually appetizing to anyone used to the elaborate and artistic culinary presentations, I am sure that this is one yummy dinengdeng that was even made more special because it was cooked outside Ilocandia shores. I christened her version as 'dinengdeng for the terminally single' because it has papaya as a major ingredient, a medically proven contraceptive, and even some believe has anaphrodisiac effects when consumed in large amounts. For her version of dinengdeng, Princess also used string beans and jute leaves with the papaya.

Dinengdeng, or inabraw is a Ilocano dish or a method of cooking vegetables that is a staple within Ilocano circles yet not widely known in other areas of the Philippines. A very distant cousin of pinakbet, the only similarity is that they are both bagoong-based dishes that makes use of easily accessible vegetables. Pinakbet has more ingredients and much more elaborate in preparation compared to dinengdeng. The dinengdeng ingredients vary depending on what is available or in-season (meaning cheap).

PREPARATION

1. In a pot boil sliced tomatoes, onions, bagoong monamon or any sagpaw or sahog (a non-vegetable ingredient).  Use 2-3 cups of water and the amount of bagoong according to desired taste. I usually use one teaspoon for every cup of water. For sahog, Ilocanos usually use leftover meat or fish. Also common are tiny shrimp called ‘kurus’, grilled fish, or any dried fish.

2. After the tomatoes melt, put the vegetables one by one. Start with the hardest vegetable in your chosen vegetable medley. There are popular combos but technically, any edible root, leaves, bean or fruit that will taste good together can be thrown into the pot. Pick any 3 or more in-season vegetables. Keep in mind that dinengdeng is usually better half-cooked and prepared just enough for one meal. Like any vegetable dish, dinengdeng is best consumed immediately after cooking.

MOST POPULAR COMBOS

Set 1: patola, dahon ng kalabasa and sitaw

Set 2: malunggay, papaya and sitaw

Set 3: gabi tubers, sitaw and sabiddukong

Set 4: saluyot, bamboo shoot and alukon

Click here for pictures of popular DINENGDENG INGREDIENTS.

Experiment with different ingredients. What I usually do is pick my most favorite vegetables for my dinengdeng. Enjoy!  

Dinengdeng Market

Here are the popular dinengdeng ingredients. Pick 3 or more ingredients for your version of dinengdeng. Click here for cooking instructions.   Share your dinengdeng medley. Email me at maricar@ilocanoyork.com.

Some people come into our lives and quickly go.  Some people move our souls to dance. They awaken us to new understanding with the passing whisper of their wisdom.  Some people make the sky more beautiful to gaze upon.  They stay in our lives for awhile, leave footprints on our hearts, and we are never ever the same.  ~ by Flavia Weedn ~

Ilocano Word for the Day – Napudot

Napudot (adj)– means hot. /na-pu-dot/ with the stress on second syllable.    nagpudot – means very hot Nagpudot ditoy ili.=> It's very hot in the city. => Ang init-init dito sa lungsod. Ilocano => English => Tagalog Napudot => hot=>mainit

Eavesdropping American Husband

Ilocano wife phone chats with her sister in the Philippines as American Husband listens in the background Ilocano wife: Hay na adiay kua ket madi met nga malmalpas sen. Madik kuma ngarud nga kayat ngem adiay kua da met ket sige met lattan. American husband: Hmmm…(thinking to himself) Ilocano wife: Wen ah, diay kua ket nagpintas nga taltalaga. Umay ka met nga agbisita nu kwa a. American husband: Hmmm…(again thinking to himself) Ilocano wife: Wen – basta nu umay ka dittoy ipasyar ka diay cua da Maricar tapno makitam met nu kasanu iti kasasaad da met ah. American husband: Hmmm…(again thinking to himself for the third time)…Honey (signaling his wife to stop) Ilocano wife: Okay sige ngarud kabsat, tu maminsan manen. (hangs up the phone) American husband: Honey, who is Jay Cua that you keep talking about?

Siak Ket Ilocano, an Ilocano Poem

ilocano ak
    •  SIAK KET ILOCANO
      Wen Manang, Ilocano ak. Madik nga mai-lemmeng. Uray pay nu kuna da nga estetsayd ak kon. Ket adda met iti nagbaliwan iti kudil kon Siak iti pudno nga pay laeng nga Ilocano.Wen Manang, Ilokano ak. Nu iti rupa siguro, madim nga malasin Ta pimmudaw ni kabagis mon Ngem nu denggem nak, Ay na Manang ko Mai bagam nga dis oras – awan nagbaliwakWen Manang, Ilokano ak. Nu agsarita-ak, ammo mon nu ampay. Nu maibittaw ko, “Diay bangir, baket!” Anda pay iti kadwa na natibkir nga sao Ammo mom Manang ko, nu ampay. Nu kunak kenyam ket, “Diay kua, ngarud!” Ammo mom nga agpapayso ak nga Ilocano. Umasideg ka kenyak, iyarasaas ko, Ammom kadi appay nga Ilocano ak?Wen Manang, Ilokano ak. Isu iti napigsa nga pammatik. Isu iti kabibiag ko. Isu iti biag ko. Isu iti indakkel ko. Siak ket Ilocano.Ken maipasindayaw ko.