Kadyos

KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating.

Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it.

These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL.

Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer.

Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly.

Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base.

Source:http://panlasangpinoy.com/2012/01/25/kbl-kadyos-baboy-at-langka/

Bulanglang

Bulanglang is a healthy dish consisting of different types of vegetables. There are different versions of Bulanglang; this particular recipe is the version from the province of Batangas.Making Bulanglang is quick and easy; all you need to do is boil water or rice washing (water used to clean rice) and put-in the vegetables according to their cooking time. Thick and hard vegetables such as calabaza squash (kalabasa) and green papaya should be boiled first, while soft green vegetables like malunggay should be added last.

This is probably the healthiest Filipino soup because of the combination of different kinds of vegetables. Having a serving of Bulanglang can supply most of your body’s daily needed vitamins and minerals. As for the taste, this dish has a very mild and simple taste. The flavors are derived from the vegetables alone. You can try adding a little salt to enhance the flavor. Some people make a dip consisting of fish sauce (patis), birds eye chili (siling labuyo), and calamansi to add more flavor. If you want to try this dish to avail of its health benefits, I suggest that you take it easy on the salt and fish sauce.

Although there are common vegetables used to make this dish, you can modify the recipe by using the vegetables that appeal to you.

I like to eat this with “Sinaing na Tulingan”.

Source:http://panlasangpinoy.com/2012/01/14/bulanglang/

Almondigas (Miswa with Meatballs)

Almondigas is a soup dish that has two main ingredients: meatballs and patola (this is also known as loofa of Chinese okra). I’m not sure where exactly this dish originated but it sure reminds me of a similar Spanish dish called Albondigas.I used to call this dish Misua and Patola soup not until my high school days. I have several foodie friends back in those days and we always share ideas related to food and cooking. During that time, I also help my mom cook for her catering business.

I love simple dishes and this is one of the humble dishes that I always crave for. Whenever I eat this dish, I often picture my childhood days in my mind wherein I am enjoying this dish with my family on a rainy day. Quite nostalgic, isn’t it?

Source:http://panlasangpinoy.com/2010/07/07/almondigas-misua-patola-recipe/

Chicken sotanghon

I am starting to cook different types of soups this week to keep myself warm from the dropping temperature. One of my favorite soups, which I also consider as a comfort food, is the Chicken Sotanghon Soup. I would describe this soup dish as a modified version of the regular Chicken Noodle Soup; but instead of using wide egg noodles, vermicelli noodles (sotanghon noodles) are utilized along with other special ingredients. The noodles and special ingredients make the soup more appetizing and comforting. If you’ll take a look at the image, you’ll notice that the soup has a reddish color. I used to have a reddish Chicken Sotanghon Soup when I was in the Philippines and I wanted to make a similar version today. I used annatto water to provide the reddish color. So, where did I get the annatto water? Similar to Annatto oil, Annatto water can easily be made. All I needed was to soak the Annatto seeds (Atsuete seeds) in hot water for a few minutes and stirred the liquid to dilute the color. I discarded the seeds afterwards leaving a mixture of water and Annatto seed extract which is known as Annatto water.

Source:http://panlasangpinoy.com/2010/10/04/chicken-sotanghon-soup-recipe/

Tinolang Tahong

Tinolang Tahong is a mussel soup recipe with ginger and spinach.

This recipe is inspired by a famous Filipino soup dish called tinolang manok or chicken tinola — which uses chicken, green papaya wedges, and chili pepper leaves.

This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare. It took me only 15 minutes to cook this dish.

I like to eat mussels because of its nice flavor. Aside from that, mussels are good for the health: they are excellent source of Selenium, vitamin B12, zinc, and folate.

Source:http://panlasangpinoy.com/2011/04/19/tinolang-tahong/

Papaitan

Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards. The name of this dish was derived from the Filipino word “Pait”, which means “bitter”. The bitter taste of this soup comes from the bile. This is a bitter juice extracted by the liver and stored in the gallbladder to aid digestion.

Source:http://panlasangpinoy.com/2010/07/26/papaitan-recip/

Batchoy

Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.

The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.

Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.

Source:http://panlasangpinoy.com/2011/04/14/batchoy/

Bulalo

A beef soup comprised of shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines. Because of the popularity of this Filipino food, restaurants and eateries specializing in cooking Bulalo were put-up.Some of the famous “Bulalohan” can be found in Tagaytay City (Cavite) and Sto. Tomas (Batangas). Commercial restaurants also include Bulalo in their menu.

You do not need to exert much effort to prepare this dish. However, time and patience is necessary. you see, the key in preparing good bulalo is all in the meat. You should choose the appropriate meat (we are using shanks) and make it as tender as possible. Simmering beef or any other meat for longer periods of time makes it tender and releases all of its flavor. This is probably the reason why traditionally cooked Filipino Recipes tastes better — time and patience is always part of the ingredient.

I like to have bulalo during cold days. Sipping the soup alone makes me feel comfortable. This bulalo recipe that we have here is my favorite because it is the simplest yet it produces an excellent dish.

Source:http://panlasangpinoy.com/2009/03/26/bulalo-stewed-beef-shank/

Tinolang Manok

Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves (or even both) to maximize the health benefits.

Source:http://panlasangpinoy.com/2009/06/05/chicken-tinola/

Sinampalukang Manok

Sinampalukang Manok is a sour soup dish composed of chicken , vegetables, and tamarind leaves. This chicken soup recipe is similar to Sinigang. The only difference is the use of tamarind leaves.

Some people say that Sinampalukang Manok is just another sinigang recipe. I agree in a way. However, I think that there are still some noticeable differences that gives both dishes their own identities.

Sinampalukang Manok is best eaten with warm steamed rice. I usually eat this with a dip composed of fish sauce and crushed bird’s eye chili. I personally think that Sinampalukang Manok makes me feel better. Every time I catch cold or feel weak, a bowl of Sinampalukang Manok is all I needed to get back on track.

Source:http://panlasangpinoy.com/2011/06/07/sinampalukang-manok/

Pesang Isda

Pesang Isda or Fish in Ginger Stew is one of the dishes that make me consume more steamed rice than the usual. This delightful dish involves cooking medium to large sized fish in a broth that are mainly composed of rice washing and ginger; vegetables such as bok choy or pechay are also included for added flavor and nutrition. It has been a common practice to use “dalag” (mudfish) for this recipe, but feel free to use any medium to large size fish that you desire.

When skimming the recipe, you’ll notice that I first fried the fish before cooking it with the rest of the ingredients. This is not the traditional method in making Pesang Isda but rather a technique that I learned from my mom. This method makes the fish taste better and provides a more stable texture that prevents flaking when cooked in water for a long time. Rice washing, on the other hand, makes the soup richer and thicker. I usually add this to ginger stews such as this and Tinolang Manok.

This dish would be better if you have Miso sauce by the side. I tried getting Miso from the nearby Oriental store but they ran out of stock. I’ll show you how to make it next time once I get a hold of one.

Source:http://panlasangpinoy.com/2010/08/19/pesang-isda-recipe/

Nilagang Manok

One of the most basic Filipino soup meals is the Nilagang Manok, which translates to boiled chicken. The clear chicken broth is flavored with fish sauce, scallions and onions. You can be as versatile as you want with this dish, by adding quartered potatoes, carrots and green beans. Once the chicken is soft and tender, there’s no telling if there will be any leftovers around after this dish is served.

Source:http://asianinamericamag.com/2013/06/filipino-nilagang-manok-how-to-boil-a-chicken/

Nilagang Baboy

It is getting colder this past weeks. Autumn is definitely making a statement. I was thinking of something to cook for lunch this morning as I unpack all my fall sweaters and apparel. I have one issue though; I haven’t got anything to cook. It has been four days since my last visit to the grocery store and all I have are a few pounds of pork belly and some vegetables.

I want to have something hot for lunch. A soup maybe or some congee – suddenly, Nilaga (boiled meat) crossed my mind. I needed to check my inventory to ensure that I have all the necessary ingredients – good thing I have more than expected.

 

Pork belly, potatoes, Napa Cabbage, pork broth, and a little fish sauce is all I needed and all of them are within my reach. As I search my vegetable drawer, I saw half a bunch of spinach sitting around. I don’t have any plans to use it in any dish for this week so I thought of placing it in my Nilagang Baboy (Boiled pork soup) instead of letting it wilt. The dish came out great and it made me feel warm, as expected.

Note: This article is for the What’s Cookin category wherein I blog about simple dishes that I am serving for my family. I’m sure that some of you might want to know about the recipe of Nilagang Baboy. Don’t worry; you can always refer to our Nilagang Baka (Beef Nilaga) recipe. You may substitute beef with pork and feel free to use either Napa Cabbage or Bok Choy (or pechay); it is all up to you.

Source:http://panlasangpinoy.com/2010/10/02/nilagang-baboy-made-me-feel-warm-today/

Nilagang Baka

Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef”. This is a simple soup dish best served during rainy and cold weather. Have you noticed the similarity of this dish to that of the Bulalo and Beef Pochero?

I highly recommend this dish to those who are learning how to cook because it takes almost no effort at all to prepare (just have patience in tenderizing the meat). This was actually the first dish that I’ve tried after fried egg.

This Nilaga recipe is the best that I’ve tried. This is quite unique because of the use of carrots. It makes the dish more colorful and adds vitamins such as Vitamin A to the meal — making it more nutritious. I like having beef nilaga when it is very hot. It keeps me feel warm on cold days and gives me the nourishment that I need.

Source: http://panlasangpinoy.com/2009/06/27/beef-nilaga/

Sinigang na Ulo ng Salmon

“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind (other souring agents such as bilimbi and guava can be used). Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.

Some use guava while others prefer green mangoes and calamansi. It does not matter as to what fruit is used to make the sour base. This outcome of this sinigang na salmon recipe will always be appreciated as long as the soup is sour enough and the flavor of the meat or seafood blends well.

Source:http://panlasangpinoy.com/2009/04/27/sinigang-na-ulo-ng-salmon/

Sinigang na Panga ng Tuna

Sinigang na Panga ng Tuna is another variation the famous soup dish of the Philippines, Sinigang. Almost any meat or seafood can be used in making sinigang while the sour component is not limited to tamarind alone (tamarind is the main component of the commercialized sinigang mix pouches): guava, bilimbi (kamias), and green mangoes are just a few of the sour fruits that can be used to make this dish.

The seafood used in cooking seafood sinigang usually depends on the most abundant catch of the region. In places wherein tuna (or bariles) is abundant, “sinigang na panga ng tuna” and “sinigang na tuna belly” is more likely to be in the menu.

Source:http://panlasangpinoy.com/2010/05/28/sinigang-na-panga-ng-tuna-recipe/

Sinigang na Buto-Buto sa Gabi

Another variation of Sinigang and one of the tastiest — perhaps, is the Sinigang na Buto-buto with gabi. Sinigang is a Filipino sour soup dish composed of either meat or seafood. The common meats used to make this dish are pork and beef while fish and shrimps are two of the common seafood ingredients. Aside from meat and seafood, this dish is also comprised of different local vegetables that are available whole year long.

Pork neck bones are called “Buto-buto”. This part of the pig is a combination of bones and meat. Most of the flavors are extracted from the bones; this was the reason why “Buto-buto” has become the choice for Sinigang.

Gabi or taro root acts like a thickener. When boiled for some time, taro root has the tendency to melt or dilute in water; this makes the soup thick.

Source:http://panlasangpinoy.com/2010/08/12/sinigang-na-buto-buto-with-gabi-recipe/

Sinigang na Baboy

Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.

There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.

I grew-up eating pork sinigang at least once a week with a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side as my “sawsawan” (sauce). During rainy days, I want my sinigang complimented with a few pieces of crunchy fried tuyo or daing (salted dried fish).

Source:http://panlasangpinoy.com/2009/07/20/filipino-food-pork-sinigang-na-baboy/

Sinigang na Bangus sa Miso

Sinigang na Bangus or Sinigang na isda is a traditional Filipino Food.The main ingredient of this soup dish is milkfish (this is locally known as Bangus) — although you can use any type of fish that you desire.

Compared to ordinary fish sinigang, this sinigang na bangus sa miso has richer flavor. There is an element of umami (savoriness) in every bite. The miso (or soybean paste) is regarded in adding the interesting flavor to this dish.

Source:http://panlasangpinoy.com/2011/04/03/sinigang-na-bangus-sa-miso/

Sinigang na Hipon

Sinigang na Hipon is a Filipino sour soup dish, with shrimp as the main ingredient. 

Sinigang pertains to a method of cooking soups that incorporates souring agents.

Sinigang na Hipon is easily prepare by cooking the shrimp and vegetables in boiling water. The souring agent (whether natural or in powdered form) are added in the middle of the process. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.

Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), Sinigang na Hipon is best eaten with rice with fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is cold. For example: today, the temperature is dropping again somewhat signaling for the coming of winter.

For those of you who are trying this dish for the first time, it is recommended that you use shrimp with shell head on because the flavor is still intact. Using shrimps without shell and head has lesser flavor.

Source: http://panlasangpinoy.com/2009/11/04/filipino-food-sour-shrimp-soup-sinigang-na-hipon-recipe/