Pinakbet

Pinakbet is a stew with a variety of vegetables usually picked fresh from the garden or Palengke.  This dish is very popular among the Ilocanos, Tarlqueños, and Pamgueños.  However, the cooking style differ on the way it is prepared.  Ilocanos are known for boiling their dish and salty condiments such as Bagoong (shrimp paste) and Patis (fish sauce) are usually added and this dish is no exception to that method.  The neighboring peoples of Tarlac and Pampanga known throughout the archipelago as the culinary capitals of the Philippines, this dish like most dishes they prepare, it is sauteed first with garlic and onion.  This dish is also garnished with meat such as fried pork chopped in pieces, fried fish such Bangus (Milk fish) or Galungong and flaked, or shrimps.

Ingredients:

• Sitaw cut into pieces about 3 inches long
• Okra - whole or cut in half
• Bataw or Lablab (Hyacinth bean)
• Talong (eggplant) long or round -  cut into bite size pieces
• Kalabasa (Calabaza) - peeled and cut into squares*
• Ampalaya cut into bite size pieces
• Sigarilyas
• Pork cut into tiny pieces**
• 4 cloves of garlic - crushed
• 1 large onion - chopped
• 3 tablespoons of bagoong (shrimp paste)***
• 3 tablespoons of cooking oil
• 1 cup of water
• 1 teaspoon of pepper

Directions:

• In a large skillet, heat oil and saute garlic, onion, and cut pork until pork is golden brown.
• Add all vegetables and let it simmer for 5 minutes
• Add the bagoong and water and stir.  Let it simmer.  Do not cover for it will turn vegetables mushy.
• Add pepper to taste.

Sitaw	Okra	Bataw
Talong	Kalabasa (Calabaza)	Ampalaya
Sigarilyas	Bawang	Sibuyas

Ilocandia:  A brief history

Ilocandia is the term given to the traditional homeland of the Ilocano people.From the original western strip of Northern Luzon (now known as the Region 1 or Ilocos Region), Ilocandia has spread throughout the Cagayan Valley and some parts of Central Luzon.Although there are also a large number of Ilocanos in other parts of the Philippines like, Palawan and Mindanao, these are not considered to be a part of Ilocandia, as they are not part of the traditional Ilocano homeland.  see more

Guinisang ampalaya

Ingredients: 

• 4 pieces of Ampalaya (Amorgoso) cut into thin slices
• 2 medium size tomatoes
• 1 large onion - chopped
• 4 cloves of garlic - minced
• 2 eggs - beaten
• 3 tablespoons of cooking oil
• 1 cup of water
• 2 tablespoons of Patis (fish sauce)
• 1 teaspoon of pepper

Directions:

• Wash and cut the amplaya in and remove the spongy substance and seeds.  Cut into thin slices as seen in the picture and set aside.
• Cut the tomatoes in tiny quarters and set aside.
• In a large skillet, heat oil and saute garlic and onion.
• Add tomatoes and stir.
• Add patis and stir.
• Add ampalaya and water.
• When the ampalaya is almost tender, pour in the beaten eggs and stir.
• Add pepper to taste.  
• Lower heat and let it simmer for 15 minutes.

Tinola

 

Ingredients:

• 6 pieces of chicken (thigh or legs) washed and patted dry.
• 1 large unripe papaya or 2 pieces of sayote (chayote) - peeled and slice into the bias

• 1 cup of malunggay leaves or chili leaves
• 1 piece of ginger root - peeled, cut roughly and crushed
• 1 onion - chopped
• 3 cloves of garlic - minced
• 1 can of chicken broth
• 2 cups of water
• 1 chicken bouillon cube
• 3 tablespoons of cooking oil
• 2 tablespoons of Patis (fish sauce)
• Salt and pepper to taste

Directions:

• Heat oil in dutch pan or casserole and saute garlic, onions, and ginger.
• Add chicken and fry for 5 minutes until skin is slightly brown.
• Add Patis and pour in the water and chicken broth and let it boil.
• Add the sayote (chayote) or papaya wedges and let it boil again until they are tender
• Add the malunggay leaves or chili leaves and let it simmer for 15 minutes.

Malunggay

Moringa oleifera

It is called Malunggay in Philippines and Sajina in Indian Subcontinent and South East Asia. It grows very wildly in hot tropical climate.

Moringa is a wonderful herb known all over the world-- but only recently in the U.S. It may provide the boost in energy, nutrition and health you've been seeking. This book reveals Moringaís nutritional content, medicinal properties, where to get it, the best results.

Moringa is a remarkable discovery, which can make a tremendous difference in your health and quality of life. Mounting scientific evidence shows what has been known for thousands of years by people in the tropical parts of the world: Moringa is natureís medicine cabinet.

It is best known as an excellent source of... see more

Arroz caldo

Arroz caldo means rice broth.  It is named so because the rice is boiled with a type of broth.  The most common broth used is chicken where sometimes pieces of chicken are added.  People mistaken this it a Latin-influenced dish.  During the Spain's four decades of rule in the Philippines, Spanish people frequented Chinese eating establishments where they were introduced to a simple rice porridge called congee where the rice is boiled in large amount of water until it has softened to almost a paste-like substance.  In time, Spanish and Pilipinos added ingredients and change the cooking technique where the rice is not boiled significantly.  This version resembles a soupy version of Arroz con pollo.  Pilipinos also call it Lugaw and they often cook it when someone has a cold just like Westerners do with chicken noodle soup.

Ingredients:

• 6 pieces of chicken (thigh and/or legs)
• 1 cup of rice
• 1 large onion - chopped
• 3 cloves of garlic - crushed
• 6 cloves of garlic - minced and fried to golden brown
• 1 small ginger - peeled and cut roughly and crushed
• Scallions for garnishing 
• 3 tablespoons of cooking oil
• 3 tablespoons of patis (fish sauce)
• 1 can of chicken broth
• 3 cups of water
• Black pepper
• 1 cube chicken bouillon
• Wedges of lemon, lime, or calamansi

Directions:

• Heat oil in a dutch pan.  Sautée chopped onion, crushed garlic, and ginger.  When onion is garlic is golden brown, add three tablespoons of patis.
• Add chicken, chicken broth, 2 cups of water, and 1 cup of rice.
• Let it boil until chicken and rice fully cooked.
• Serve in a bowl and garnish it with chopped scallions and fried garlic.  Add a squeeze of lemon, lime, or calamansi for added flavor.