IceKramBol Recipes

Laswa is a dish of mixed vegetables like okra, squash, string beans, malunggay, and others.  Shrimps are usually added to it to make the taste more savory.   What’s  different about it from other vegetable dishes is its slimy and sticky sabaw.  Some have it with eggplants, saluyot and some bagoong.  Anything goes, whatever is available.  That’s Ilonggo creativity for you.

Below is a recipe courtesy of Mrs. Mila Luna Mata. Auntie Mila is the mother of our dear classmate and friend Ruthchel. A native of Villa Arevalo, she really cooks so well. Anyway, nothing beats a mother’s cooking!

LASWA

Ingredients:

¼ kilo squash, diced
¼ kilo tugabang
¼ kilo okra cut into 3
¼ kilo malunggay, leaves
¼ kilo takway
¼ kilo shrimp, skinless
3 pieces tomatoes, sliced
1 pinch salt
1 onion sliced
2 cloves garlic, pound
1 shrimp knorr cubes

Procedure:

1. Boil water.
2. Put squash and simmer for 2 minutes.
3. Put other ingredients.
4. Mix and let it simmer for 2-4 minutes.
5. Taste. Serve.

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If you intend to serve the sinigang as a soup (meaning you have another dish for the main course), then, the important thing is to have the best quality broth you can make. That means bones — lots of bones. If, however, you intend to serve the sinigang as the main dish, you need meatier cuts of pork. Otherwise, you’ll be practically serving rice with broth and vegetables and very little meat. But there is an alternative to all that confusion, the sinigang na pata. Pork hocks delivers tasty soup, so let us make a soup great pair as a main course and a regular soup.

2 pounds Pork Hocks, fresh

about 10 cups water

1 onion, sliced

1/2 lb. green beans

1 lb. bok choy, sliced

Tamarind soup mix (sigang mix)

Salt & Pepper to taste

Place pork hocks in a large pan and add 10 cups or enough water to cover, and boil until tender. Skim off the scum from the top as it rises (or if you forget to check like I did, pour off the scummy water and start anew). When the pork is tender, add the onions and sigang mix and let it cook a few minutes. Adjust the seasoning. Add green beans and cook until almost tender; then add the bok choy, cook for one minute and turn off the heat so as not to overcook the vegetables.

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Sinigang na baka is one of my favorites. It is a sour but tasty dish. The tamarind taste is very delicious and I am sure you’re going to love it.

* Estimated Time: 1 hour

Ingredients:

* 1 kilo beef, cubes (for stewing)
* 12 pieces tamarind (sampaloc)
* 1 big onion, diced
* 6 big tomatoes, quartered
* 2 pieces radish, sliced
* 4 pieces gabi, peeled & cubed
* 1 bundle sitaw (stringbeans) (cut into 2? long)
* 1 bundle kangkong (cut into 2? long)
* salt and patis (fish sauce) to taste
* water

Procedure:

* Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
* In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
* Add onions, tomatoes and tamarind juice.
* Add gabi then simmer for a few minutes.
* Add string beans (sitaw) and kangkong stalks.
* Add kangkong leaves then serve.
* Season with salt and patis to taste then serve.

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Sinigang is a Filipino dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand’s tom yam. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.

Ingredients:

1 1/2 lb Pork riblets or pork ribs,

-country style,cut to pieces

5 c  Water

4 md Tomatoes, sliced

1 md Onion, sliced

1 1/2 ts Salt

1 md Icicle radish, cut into

-1? pieces

-(or 10 red radishes, pared)

1/4 lb Green beans

1/2 lb Spinach  (or cabbage,

-mustard greens or

-watercress)

5 md Sampaloc (tamarind)

-[available as powdered pkg]

1.  In a large pot, bring water and pork to a boil.  Add tomatoes, onion,

salt and tamarind.  Simmer 1 hour or until pork is tender.

2.  Optional:  Remove tamarind and mash with some broth.  Strain juice back

into pot.

3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for

10 minutes.

4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish

cooking spinach.

Variations:  Beef (stewing, brisket, shank or plate) may be used in place

of pork. Adjust cooking time for each.

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Well, fall season is here and winter is just around the corner. Having said that for most of us Filipinos in abroad our bodies are starting to look for something warm to eat to compensate for the cold weather outside. So, of course, what is better to have than a hot bowl of Arroz Caldo.

ARROZ CALDO INGREDIENTS

1 1/2 cups rice

1 chicken, small, cut into serving pieces

2 tbsp oil

2 cloves garlic, bruised

1 small onion, chopped

a fraction of ginger, sliced thinly

6 cups water

3 tbsp soy sauce or patis

2 stalks spring onions, chopped

3 boiled eggs, halved (optional)

oil for sautèing

ARROZ CALDO

1. In a large saucepan, saute garlic onion and ginger. Add chicken. Season with soy sauce or patis. Cover for 2 minutes.

2. Add rice and water. Stir thoroughly, making sure that the ingredients do not stick to the sides of the pan.

3. Continue cooking over low heat for 20 minutes.

4. Sprinkle chopped spring onions on top before serving. Add boiled eggs, if desired.

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Kansi can be stated in English as a stew. It’s the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino “kansi” and “pork sinigang”. But for a more extra ordinary flavor to warm and fill one’s tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This is my version of the “Pata Kansi” I added some beef pata(leg) to the usual shank.

Panakot (Ingredients)
- 2 lbs Beef Shank with bone marrow
- 2 lbs Beef Pata (Knee) or Maskara (face)
- Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
- Green Jackfruit (Langka)
- Tanglad (lemon grass)
- 1 small head of Garlic minced
- Tomato
- Sea Salt and Pepper
- Sili
- 1 tbsp of Atsuete (Annato seeds)

Paagi (Procedure)

- In a pressure cooker, brown half of the minced garlic and set aside for garnish later
- Add the rest of the garlic until slightly brown and saute with the tomatoes.
- Add the beef shank and beef pata.
- Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
- After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
- Take out the scum that’s floating on the top
- Add the lemongrass and Kamias
- Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
- Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
- Add the Langka and continue cooking till it’s fork tender
- Add the extract from the Annato seeds
- Bring back the shank and season with salt and pepper to taste
- Garnish with the crunchy garlic you had set aside

Serve hot.

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Kansi is a cross between bulalo andsinigang. It is like bulalo, because the cut of beef that you will use: lawas (ilonggo) or beef shank with marrow. You can use other parts – tuhod (if you want litid). It is a sinigang because the 3 elements are present : meat, souring ingredient and vegetables. We use batuan to sour kansi but for this recipe I opted to use a sinigang cube which is more available than batuan.

Serves 6-10 people, cooking time is 1-2 hours

Ingredients:

4 lbs Beef with marrow- bulalo

2 lbs Beef

1 lb Beef Bones

Slices Langka/Jackfruit – same volume with beef

Garlic

Onions

Tomatoes

Sinigang cube – one piece (maybe half of one Sinigang sachet)

Tanglad (lemon grass)

Bellpeppers

Atsuete (optional)

Procedure:

1. Pour water into the pot as the same level with meat. Boil beef bones and beef with marrow until meat is tender. Usually takes 1 to 1 1/2 hour. You can use a pressure cooker. Set aside.

2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.

3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.

4. Add sliced langka. Simmer until cook.

5. Scent with tanglad, add some peppers. Salt to taste.

6. One optional step is to top this with atsuete oil.

Serve hot.

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Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

PANCIT MOLO INGREDIENTS

8 cups chicken broth

1 small onion, chopped

1 clove garlic, minced

25-30 wonton wrappers

pepper to taste

chopped spring onions

oil for sauteing

For filling

1 cup ground pork

1/2 cup cooked chicken meat, flaked

1/4 cup water chestnuts, chopped

3 tbsp patis

salt to taste

PANCIT MOLO PROCEDURES

1. To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.

2. Put 1 tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.

3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the filling. Allow to boil, the drop the stuffed dumplings into the boiling broth.

4. Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.

5. Before serving, garnish with chopped spring onions.

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La Paz batchoy has always been my favorite egg noodle soup. Iloilo is the place for many popular soups in the Philippines, food is one of the City’s attractions. To name a few they have chicken inasal, piaya, biscocho, pancit molo and of course La Paz batchoy. La Paz batchoy is a must dish when ever I am in Iloilo, the authentic La Paz batchoy of Iloilo has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.

Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz Batchoy Ingredients:

1 kilo mami noodles

Broth

1 medium size onion, quartered

1/2 head garlic, crushed

1/2 tsp. shrimp paste (bagoong)

1 tbsp. peppercorns, crushed

2 tbsp. worcestershire sauce

10-12 c. beef/pork stock

1 tbsp. sugar

1 tsp. soy sauce

salt to taste

Toppings

250 g. pork

150 g. pork liver

150 g. beef tripe  (optional and be boiled on a separate pot. It should be cleaned properly by washing with water)

150 g. pork intestine (its optional and be boiled on a separate pot. It should be cleaned properly by washing with water inside the intestine)

150 g. shrimps or 2 spoonful of shrimp paste (preferably Visayan Guinamos)

Garnishing

chicharon, crushed

chopped garlic,fried

chopped spring onion

La Paz Batchoy Cooking Instructions:

In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.

Add in pork and liver in the pot, let simmer for 20–25 minutes or until pork and liver are tender add more stock if necessary.

Remove pork and liver from the pot, drain and let cool.

**Reduce heat and place the 1 spoonful of shrimp paste (preferably Visayan Guinamos) on a cloth formed like a pouch and blanch in the boiling soup to mix the flavor.  Avoid mixing the shrimp paste to the soup that is why we need to put into a cloth pouch.

**Remove shrimp paste pouch from the pot once you have batchoy flavor set.

If no shrimp paste is available you can use shrimp and follow 2 steps below and continue.

• Reduce heat and blanch shrimp until cooked.
• Remove shrimp from the pot, remove shell and head each shrimp, set aside.

Continue simmering the broth in low heat until ready to serve, season with salt to taste.

** Boil beef tripe and Pork intestine on a separate pot (do not with your broth) and then slice into thin strips and set aside. (optional to add beef tripe)

Slice the pork,  and liver into thin strips and set aside.

Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.

Serve immediately.

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Sisi are small oysters and it is very rich in flavor compared to the bigger oysters. Although its hard to open these little shells, its worth the effort in every way. The salty full juice of Sisi will nourish you the whole day. You can find these Sisi or small oysters  in the Oyster stalls of Villa and Arevalo. Its great appetizer for Tanduay rhum or whiskey.

How to Boil Sisi (Small Oysters) in the Shell

Step 1
Purchase oysters with closed shells. If you find an oyster with an open shell, tap on the shell a couple times to see whether the shell closes. If the shell remains open, the oyster is dead and shouldn’t be consumed. Throw away dead oysters.

Step 2
Fill a small pot with water or broth until it is about two-thirds full. (It is important to use a smaller pot because a larger pot may prevent all the oysters from cooking properly.)

Step 3
Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for three to five minutes after the oyster shells open.

Step 4
Drain the oysters in a colander and rinse with cool water to prevent more cooking. Throw away any oysters that did not open during cooking.

Step 5
Serve the oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

How to Boil Shucked Sisi (Small Oysters)

Step 1
Follow Step 1 above to discard dead oysters.

Step 2
Place a fresh oyster in a towel, and grab it with the palm of your hand. With your other hand, pry open the shell with an oyster knife. (See References for more information.)

Step 3
Insert the tip of the knife between the shell halves next to the oyster’s hinge. Wiggle and twist the knife until the oyster breaks open.

Step 4
Cut the oyster from the top shell, and place it in a bowl or on a plate. Then repeat with the bottom shell.

Step 5
Fill a small pot with water or broth until it is two-thirds full. Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for at least three minutes. The ends of the oysters will curl once the oysters are fully cooked.

Step 6
Remove the pot from heat once the oyster edges have curled. Drain the oysters in a colander, and rinse with cool water to prevent further cooking.

Step 7
Serve the boiled oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

Alternative Steamed Sisi ingredients

* 12 Oysters In Shells
* 1 T Low-Calorie Margarine
* 1?2 t lemon juice, fresh
* Ds Tabasco Sauce

Cooking Steamed oysters

1. Scrub and rinse the oysters under cold running water.
2. Place the oysters around the edge of a large microwave plate (two may go in the middle if necessary).
3. With the microwave on high, cook for 5 to 7 minutes or until the shells open; turn the plate every 3 minutes for even cooking.
4. Remove the oysters from their shells with a shucking knife.
5. Place them on heated dish and keep them warm.
6. Meanwhile, combine the margarine, lemon juice and tabasco sauce in a small microwave dish.
7. Cook on high 20 to 25 seconds or until the margarine is melted.
8. Serve with the oysters.
9. One serving: calories: 45 carbohydrates: negligible exchange: ½ medium-fat meat.

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