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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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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Gintaang Munggo was one of my favorite dishes as I was growing up in the Philippines. I’ve been searching for a recipe for this online and I managed to find a good one!

Method #1

Ingredients:

2 tablespoons munggo, toasted in a skillet

1 cup coco cream

1 cup malagkit (glutinous rice)

5 cups coconut milk

1 cup sugar

Procedure:

Parch the munggo; rub off husks and winnow.

Combine malagkit and munggo; wash well and cook in coconut milk until done.

Remove from fire; stir in coco cream and sugar.

Serve hot or cold for 10.

Method #2

Ingredients:

1/4 cup munggo

5 cups (approx.) water

1 cup fresh, canned or frozen corn kernels

1 can or 1 pkg. coconut milk

1/2 to 3/4 cups white sugar

1 tsp. vanilla extract (optional)

Preparation:

Toast the munggo in a wok or heavy skillet until brown

Cool and roll in rolling pin to cut them in halves

Add the toasted munggo with the rice so they will cook together

They’re kind of tough so you will need to cook the lugaw a bit longer

Add the rest of the ingredients and you have ginataang munggo

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Tambo is the Ilonggo term for bamboo shoots while labong is the tagalog term. Sometimes the term tambo refers to the dish itself because tambo is the signature ingredient of this classic Ilonggo sud-an or viand. However, for a more detailed description, the dish is oftentimes called utan nga tambo in order to emphasize that what is wanted is tambo with vegetables rather than referring to other dishes such asAtchara nga Tambo or Tambo with Bagongon-telescope shells.

These fresh bamboo shoots come from the farms and mountains of Iloilo. Right after summer, at the end of May, new bamboo shoots sprout from the main bamboo plant especially when the rainy season starts to unfold. This is what rural folks refer to as“tigtarambo or season for bamboo shoots. Thus, tambo can be bought cheapest during this season. Therefore, you could find it in public markets in Iloilo, for only ten pesos per kilo.

However, whenever tambo is already out of season-starting from the months of August and September-its price from ten pesos per kilo doubles.
Utan nga tambo can be cooked in different ways and with varying ingredients. I discovered through my interviews that the choice on whether what ingredients to be used depends on one’s preferences and social status. For instance, the simplest tambo recipe only has the following ingredients: tambo, coconut milk, okra or tugabang (saluyot leaves) and bagoong. Moreover, the regular tambo recipe includes shrimps and does not include bagoong. Finally, the ultimate tambo recipe would consist of tambo, coconut milk, crabs or  even alimango, okra and tugabang (saluyot leaves) or takway.

Serving is good for 4-6 people.

Here are the ingredients

2 cans of Tambo – labong in tagalog; Young bamboo shoots. It is abundant during rainy days. You can use the canned bamboo shoots if you cannot find fresh. 

1 stalk of Tugabang – saluyot in filipino (and in other asian countries); Its english name is jute mallow or jute leaves

1 lbs Okra 

2 Yellow Corn. We Ilonggos would like to use the glutinous variety of corn.

1 can of Coconut milk – set aside the kakang gata.

1 lbs Fresh Shrimps or Crabs or Dried Fish or Visayan Shrimp Paste (Guinamos)

Procedure:

1) Boil your sliced bamboo shoots until its soft to chew. Discard the water. Squeeze out excess water.
Boil this again in 4-5 cups of water.

2.) Add your okra until soup is slimy

3. ) Add your second batch of coconut milk. At this stage I like to add some cloves of garlic. You can add your grated corn here if it’s fresh.

4.) You can now add your shrimps, or blue crabs or dried fish.

*Our Ilonggo secret ingredient: Add one spoon of Visayan Shrimp Paste to flavor (optional if available)

5) Add your tugabang(Jute Leaves)

6) Add your remaining kakang gata(coconut milk), simmer for another minute and serve.

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