Are you adventurous or brave enough and ready to try to cook and eat
The Philippines Exotic Food?
Adobong Pusit(Marinated Squid)
Adobong Pusit is popular in the coastal area of the Philippines. Where there is an abundance of squid caught by local fisherman.
Ingredients:
2 lb. pusit (small squids) 3 tbsp. oil 2 tbsp. minced garlic 125 ml vinegar 75 ml soy sauce 1 tsp. black pepper 2 bay leaf2 chili peppers
HOw to cook:
1. Clean the squids thoroughly under running water. Detach the heads. 2. Keep the ink sacs intact and discard the stiff membranes. 3. Heat the oil in a casserole and fry the garlic. Add the squid. 4. Stir-fry for a minute. Break the ink sacs into the casserole. 5. Add the vinegar, soy sauce, pepper and bay leaf. 6. Reduce heat then simmer for 10 minutes. Add the chili peppers. 7. Remove from heat and transfer to a serving dish.
BEEF MECHADO
This recipe is slow-cooked using a crock pot. Although slow cooking takes a longer time or process, slow cooker helps tenderizes less-expensive cuts of meat and brings out the flavor in foods. A wide variety of foods can be cooked in a slow cooker, including one pot meals, soups, stews and casseroles.
Ingredients:
2 lbs beef chuck, cut into cubes 1 large onion, chopped 2 garlic cloves, minced 1 tbsp cooking oil 1-15 oz can tomato sauce 1 1/2 tbsp tomato paste 3 tbsp Soy sauce 1/2 tbsp Worcestershire sauce 1 tbsp fish sauce 2 Bay leaves 1/2 tbsp whole Peppercorn 8 oz whole mushrooms 1 green pepper, sliced 1 yellow or red pepper, sliced 4 small potatoes, cut into large cubes
HOw to cook:
1. Pour cooking pot and heat it up to medium heat. Put in the onions, garlic and beef and saute until beef is browned. 2. Place the mixture in the slow cooker and add the rest of the ingredients. 3. Slow cook for 4 hours at high setting or 8 hours at low setting until the beef is tender.
SERVE AND ENJOY!
Kalderetang Bibi(Stewed Duck)
A dish traditionally cooked in a balanga or earthenware over wood fire, slowly roasted until the meat is practically falling off the bone. Best served with lots of rice!
Ingredients:
1 kilo duck, (use dressed duck), head, neck, innards, and feet removed 50 grams garlic, minced 100 grams red bell pepper, sliced 150 grams white onion, chopped 3 pieces red chili pepper (siling labuyo), thinly sliced 2 cups tomato sauce 10 cups water 200 grams cheese, grated 1 85 gram can liver spread1/2 cup oil, for frying salt 1 tablespoon soy sauce, to season red pepper slices, to serve
HOw to cook:
1. Heat the oil. Brown the duck or duck parts but not cooked through. This process is called sinkotya or sinkotsa, the manner of searing the meat. 2. Discard oil but leave some for sautéing. 3. Sauté onions, garlic, red bell peppers, and sili. Season with salt and pepper. 4. After sautéing, turn heat to medium then add the tomato sauce. Mix everything together then put back the duck. 5. Add the water but only half of the total liquid then cover it. The water will be used to make the duck meat tender. Turn heat to low. 6. Check the meat once in a while to see if it is tender already. Add the remaining liquid if necessary. 7. Once the meat is tender, add the cheese and liver spread to the sauce. Mix, cover, and cook for another 10 to 15 minutes. 8. The duck is ready to be served if the meat is fork-tender. Garnish with boiled potatoes and red pepper slices.
Arroz Valenciana
This is an example of Spanish influence in Philippine culture. A legacy of more than three centuries of colonization, this dish is commonly served during Christmas and other special occasions. However, it is simple enough to prepare for everyday meals. The modes of preparation may vary from one cook to the next, from one region to the other.
Ingredients:
1-1/2 cups long grain rice (Jasmine) ½ cup glutinous rice 1 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, peeled and minced ½ pound boneless chicken thigh meat, cut into 1-inch pieces 5 ounces (2 pieces) chorizo de bilbao, cut into ½-inch thick on a bias ¼ teaspoon Saffron1 tablespoon fish sauce 1 cup coconut milk 1 cup chicken broth 2 tablespoons tomato paste ½ cup frozen green peas, thawed ½ red bell pepper, cored, seeded and sliced thinly into strips ½ green bell pepper, cored, seeded and sliced thinly into strips salt and pepper to taste
HOw to cook:
1. In a bowl, combine rice. Rinse a few times with cold water until water runs clear. Drain well.2. Discard oil but leave some for sautéing. 2. In a wide, heavy bottomed pan over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add chicken and cook, stirring occasionally, until color changes and lightly browns. Add chorizo de bilbao and cook until lightly browned and releases color. Add saffron and cook for about 1 minute, stirring occasionally. Add fish sauce and cook for about 1 to 2 minutes. 3. Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth and tomato paste. Stir until well combined. Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Add green peas and stir to combine. Cook for about 1 to 2 minutes or until heated through. Add bell peppers and cook until tender yet crisp. Season with salt and pepper to taste. Serve hot.
Kilawing Kambing(Goat)
This is a dish that originated in the Ilocos region, located in the island of Luzon, Philippines, where it is very popular and believed to have originated during the pre-Spanish colonial period. It is believed that this is an aboriginal dish invented by the Ilocanos using one of the old ways of cooking like grilling, use of citrus fruit as souring agent, and brain as cream to make the dish more appetizing and delicious.
INGREDIENTS:
2 lbs Goat meat with skin, use either, thigh, loin, neck or shoulder 2 red onions thinky sliced 3 chili peppers (siling labuyo) chopped 6 to 10 tablespoon vinegar (lemon or kalamansi juice) Salt and pepper to taste.
HOW TO COOK:
1. Boil goat's meat to tenderize. If goat is young and tender, there is no need to boil. 2. Grill the goat meat. 3. Cut in thin slices and put it in a bowl. 4. Mix well with onion and chili pepper. 5. Balance seasoning with vinegar, salt and pepper as desired 6. Add goat's brain or bile, if available 7. Serve with your cocktail.
Sinigang Na Baka(Beef Sour Soup)
Ingredients:
2 pounds beef short ribs 10 cups water 1 onion, peeled and quartered 1 tablespoon fish sauce 5 to 6 gabi (taro), peeled and halved 1 to 2 finger chilies 1 (6 inches) radish (labanos), peeled and cut into ½-inch thick half rounds 15 large tamarind pieces or 1-1/2 (1.41 ounces each) packages tamarind base powder 1 bunch kangkong salt and pepper to taste
Note: Myriad of vegetables of your choice can be added, like tomatoes, okra, eggplant to long beans and pechay
HOw to cook:
1. In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and fish sauce. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat is fork tender. 2. Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes. 3. Trim about 2 inches from the kangkong stalks and discard and your choices of vegetables. Cut kangkong or vegetables into 3-inch lengths, separating the sturdier stalks from the leaves. 3. If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. 4. Add kangkong and vegetable, and continue to cook for about 1 minute. Serve hot.
SERVE AND ENJOY!
Rellenong Pusit(Stuffed Squid).
Ingredients:
6 pcs medium sized Squids 300 gms ground pork 1/2 cup bread crumbs 1 red bell pepper , finely chopped 1 large onion, finely chopped 2 cloves garlic, chopped 1 tsp grated ginger salt and pepper to taste 1 tbsp oyster sauce 1 tbsp soy sauce 2 tbsp cooking oil green onions, for garnishFor the sauce:1/2 cup tomato sauce 1 tbsp oyster sauce 1 tsp soy sauce 1 tsp grated ginger salt and pepper to taste 1 tsp of sugar 1/2 cup water
HOw to cook:
1. Season squid with salt, freshly ground black pepper and lemon juice and set aside for at least 30 minutes. 2. In a wok add oil then sauté garlic, onion, celery, and tomato. 3. Add minced pork and cook until colour turns light brown. 4. Add carrots and cook for 10 minutes. 5. Add 2 tbsp flour, season with salt and freshly ground black pepper and cook until mixture gets sticky. 6. Remove minced meat mixture from heat and let it cool. 7. Place the mixture inside the squid and secure ends with toothpicks. 8. Dip the squid in beaten egg then dredge in flour. 9. Heat up another wok add oil and shallow fry squid for 3 minutes on each side. 10. Remove from wok, slice horizontally then serve.
SERVE AND ENJOY!
Adobong Dagang Bukid(Marinated Field Mice)
This is another Filipino exotic food, this rat is usually found in the rice fields. It taste so good, better than a chicken. One of the things that you have to struggle with when you eat rats is your perspective.
Ingredients
1 kilo dalagang bukid field mice 2 tablespoons oil 4 tablespoons chopped garlic 6 tablespoons chopped onions 3 bay leaf 7 tablespoons soy sauce 2 tablespoons vinegar 1 tablespoon whole peppercorns 1/2 tablespoon chopped siling labuyo -chili pepper and other seasoning or ingredients
HOW TO COOK:
1. In a large container, combine the soy sauce and garlic then marinade the RATS for at least 1 to 3 hours 2. Place the cooking oil in a pan and apply heat 3. When the oil is hot enough, put-in the marinated RAT. Cook all the sides for about 5 minutes. 4. Pour-in the remaining marinade and add water. Bring to a boil 5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the Rat is tender 6. Add vinegar. Stir and cook for 10 minutes.Put-in the sugar, and salt. Stir. 7. ADD More cooking oil, Reduce heat and Fry the Rat and turn the heat off when the meat turn darker. Serve hot.
Share and Enjoy!
Pork Sisig
Sisig is a Filipino delicacy originated from Pampanga. There are many varieties of Sisig, like pork, chicken, tuna, chorizo, bangus, and tofu. But in this recipe, Yummy will guide you on how to cook pork sisig.
For the braised pork: 1. Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.
For the pork sisig: 1.Preheat a charcoal grill to high heat, preferably using lump charcoal. 2. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate. 3. Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. 4. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.
5. Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together.
6. Serve atop the rice.
Soup No. 5
The story behind this soup is as mysterious as its name. Soup No. 5 looks like a regular meat soup, but it is actually made of bull or ox penis and testicles, and is believed to be an aphrodisiac.
Ingredients
1 kilo soup no. 5 set 2 slices oxtail, skin on 1 small packet sibot mix herb 1 whole garlic 1/2 head garlic, chopped 1 thumb size ginger, cut into slivers 1 thumb size ginger, cut into thin strips 2 large size onion, quartered 1 medium size onion, chopped 1 tbsp. peppercorns 1 small bundle spring onion chopped 1/4 cup fish sauce salt and pepper to taste
How to cook:
1. Clean and wash the bull organ and oxtail, place in a large pot. 2. Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes. 3. Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches. 4. Add in the whole garlic, sliced ginger, quartered onion peppercorns and sibot mix herb. 5. Bring to a boil and simmer for 4 to 6 hours at low to moderate heat. 6. Add more water as necessary. 7. When done remove pot from heat separate the broth from the meat. Using a sieve strain off all solid residue from the broth. 8. Discard residue and keep aside broth. 9. Slice the bull organ and oxtail into thin slices. 10. Discard oxtail bones. 11. In sauce pan sauté chopped garlic, ginger and onion. 12. Add in the sliced meats and continue to stir fry for 2 to 3 minutes. 13. Add in the fish sauce and stir cook for another 1 to 2 minutes. 14. Add in the reserved broth, bring to a boil and simmer for 10 to 15 minutes. 15. Season with salt and pepper to taste. 16. Add in the chopped spring onion and cook for another minute.
Ginisang Ampalaya(Sauted Bitter Melon)
Bitter melon is best known for anti-diabetes effects. It contains a chemical known as insulin-like peptide that is similar in shape and function to animal-produced insulin. Other chemicals, including vicine, in bitter melon may also have blood-sugar lowering effects.Cooking Ginisang Ampalaya is very easy. However, some people prepare the bitter melon beforehand to eliminate its bitter taste by soaking it in water for a few hours and then squeezing some of its juices. This can release the nutrients of the vegetables, but at least it will be more delightful to eat to hose who cannot too much bitter taste.
Ingredients:
2 pieces ampalaya, cleaned and cut into thin slices 1 tbsp garlic, minced ½ tsp ground black pepper2 tbsp salt 2 raw eggs 18 ounces luke warm water 1 large tomato, sliced 1 large onion, sliced 3 tbsp cooking oil
HOw to cook:
1. sPlace the ampalaya in a large bowl 2. Add salt and lukewarm water then leave for 5 minutes 3. Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drip 4. sHeat the pan and place the cooking oil 5. Saute the garlic, onion, and tomato 6. Add the ampalaya mix well with the other ingredients 7. Put-in salt and pepper to taste 8. Beat the eggs and pour over the ampalaya then let the eggs cook partially 9. Mix the egg with the other ingredients 10. Serve hot. Share and Enjoy!
Goto Recipe (Rice Porridge)
Goto is a type of rice porridge or congee that uses ox tripe as one of the major ingredients. This has a similar consistency with Arroz Caldo and Lugaw cooking procedure and most of the ingredients are also comparable.
Ingredients:
1 ½ lbs ox tripe, cut into serving pieces 1 cup uncooked rice 17 ounces water (about 500 ml) 17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water 2 tablespoons fish sauce 1 teaspoon garlic, minced ½ teaspoon ground black pepper 1 cup onion, minced4 pieces hard boiled eggs 1 cup scallions (green onions), minced2 knobs ginger, julienned 1 tablespoon safflower (kasubha) 1 piece lemon or 4 pieces calamansi ¾ cup chicharon (pork rinds), crushed 2 tablespoons cooking oil
HOw to cook:
1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger 2. Dash-in some ground black pepper 3. Add the ox tripe and cook for 2 minutes 4. Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results) 5. Add the uncooked rice and stir 6. Pour-in the beef broth and bring to a boil. 7. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed 8. Put-in the hard boiled eggs then stir. 9. Add the safflower for additional color and aroma. 10. Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!
Adobong Bayawak(Marinated Monitor Lizard or Iquana)
An exotic dish from the Philippines best served with whiskey, brandy or my favorite drink, San Miguel Beer, ito ang beer. Taste like chicken.
Ingredients:
1 kg Bayawak (Monitor Lizzard from the Philippines) cubed into bite size pieces 3 cloves garlic, crushed 3 Tbsp white vinegar 5 Tbsp soy sauce 1 tsp salt 1 dahon ng laurel (bay leaf)1 tsp ground black pepper 1 cup water 3 Tbsp oil
HOw to cook:
1. Mix bayawak, garlic, vinegar, soy sauce, salt, laurel and pepper and let it sit for 15 to 30 minutes. 2. Add half cup water and bring to boil 3. Cover and simmer with occassional stirring until water dries up 4. Add oil and stir fry for 5 minutes 5. Serve and enjoy with any liquor or beer you desire.
Sisig Puso ng Saging(Banana Blossom
Sisig Puso ng Saging is a Filipino recipe involving banana blossoms. This is considered as a vegetable dish wherein the blossoms are sauteed with garlic and onion and cooked in vinegar. We can consider Kilawing Puso ng Saging as a simple recipe that can be cooked during regular days. This is also budget friendly because banana blossoms are not expensive at all.
Ingredients:
2 to 3 cups chopped banana blossoms 1 tablespoon minced garlic 1 medium yellow onion, sliced 6 tablespoons cane vinegar 3 pieces long green chili pepper, sliced 2 tablespoons fish sauce ¼ teaspoon ground black pepper¾ cup vegetable broth Brine: 6 cups of water combined with 5 tablespoons salt 2 tablespoons cooking oil
HOw to cook:
1.Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside. 2. Heat the cooking oil in a pan. 3. Saute the garlic and onion. 34 Add the banana blossoms. Cook for 5 minutes. 5. Pour-in the fish sauce and vegetable broth, Stir and let boil. 6. Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes. 7. Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes. 8. Turn-off the heat and transfer to a serving plate. 9. Serve. Share and enjoy!
Piniritong Balang(Fried Locust)
Locust are a crunchy, delicious treat enjoyed around the world in countries like Philippines, Mexico and Uganda. Just one grasshopper contains 6 grams (0.21 oz) of protein and many people think the world should harvest more insects to help people in need of healthy, nourishing meals.[1] As long as you cook your grasshoppers, whether boiling or frying them, they will be safe to eat and ready in minutes.
Ingredients:
1/4 cup butter 6 cloves garlic, crushed 1 cup grasshoppers
HOw to cook:
1. Sift 3/4 cups of flour, 1 tsp. of baking powder, and 1 tsp. of salt together in a bowl .2. Add 3/4 cups of milk and beat the mixture until it's smooth. 3. Slightly beat one egg and add it to the mixture. 4. Take 1 cup of grasshoppers and dip each of them in the egg batter. ... 5. Fry oil in a frying pan.
Inihaw na Isaw(Grilled chicken intestine)
This might just be the mildest among the rest of the items on this list. It is usually grilled, and basically sold everywhere in the country, most especially in places near university belts.
Ingredients:
500 g. chicken intestines, clean 1 garlic head, crushed 1/2 cup soy sauce 3 pcs laurel laves 1 tsp crushed black pepper 1/4/cup vinegar
HOw to cook:
1. In a pan, add garlic, soy sauce, laurel leaf, crushed black pepper to the chicken intestines. Let it boil. When the mixture boils, add vinegar and reduce the heat to low. Allow to simmer then stir and turn the fire off. 2. Allow to cool before skewering it on bamboo sticks. 3. Grill the chicken intestines to pre-heated grill until brown but not burned. 4. For the vinegar dipping pad, combine red onion, garlic, chillies and blend in a food processor or blender. Put it in a serving dish and add vinegar and calamansi. Season with salt, sugar and pepper. Serve as a dipping sauce on inihaw na chicken isaw, pork isaw and pork ears with chopped cucumber on the side.
Salawaki(Sea Urchin)
A sea urchin is one of those foods that you see and wonder what kind of crazy chef thought it might be a good thing to eat. Despite its prickly, unappetizing appearance, sea urchin, or "salawakii" as it is called in The Philippines, is a delicacy for foodies the world over. With a rich taste that encapsulates the very essence of the ocean, sea urchin can be challenging to prepare, but the reward is well worth the effort.
Ingredients:
1/2 minced yellow onion 1 tbsp. dry sherry 1 tbsp. fresh lemon juice 1 tbsp. chopped cilantro 2 tbsp. extra virgin olive oil 6 slices of french bread
HOw to cook:
1. Cut a round opening in the top of the sea urchin using small, pointed scissors.Scissors from a men's grooming kit work well, or you can use regular kitchen shears if you cannot find anything else. Wash the scissors with hot, soapy water before using them on any food product. 2. Scoop out the "tongues" of the sea urchin with a small spoon. A grapefruit spoon works well. Rinse the pieces quickly under cold water, and place them in a bowl with the onion, sherry, lemon juice, cilantro and 1 T. olive oil. Allow to marinate for 20 to 30 minutes. 3. Preheat the grill, and brush the bread with the rest of the olive oil. When the grill is heated to medium, toast the bread on both sides. 4. Add the sea urchin to the top of the slices and serve.
Kinilaw na Balat(Sea Cucumber)
Kinilaw is a raw seafood dish native to the Philippines, similar to Ceviche. It is more accurately a cooking process that relies on vinegar to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.
Ingredients:
8 fresh medium sea cucumbers 4 tablespoons chopped onions 1/2 cup chopped ginger 1 teaspoon chopped siling labuyo (chili pepper) 2 tablespoons chopped siling haba (finger chili) 1/4 cup freshly squeezed calamansi juice 1/2 cup vinegar salt and pepper to taste Kinilaw na Balat (Sea Cucumber)
HOw to prepare:
1. Clean the sea cucumber well. Remove the internal organs and wash thoroughly. 2. Dip in hot water for 5 minutes.leave for 5 minutes 3. Slice thinly then mix the remaining ingredients....
Ginataang Kuhol(Snail)
Ginataang Kuhol or Apple Snail in coconut milk is a dish that can be enjoyed either as a main dish along with warm white rice, or as an appetizer. This dish is rich and flavorful. I added more chili pepper to provide additional spice to the dish. I like dishes in coconut milk to be extra spicy.
Ingredients:
1 kilo kuhol, soaked in water for an hour and tail ends removed 2 cups, coconut milk 4 cloves garlic, pounded 3 thumb-sized ginger, crushed 3 pcs labuyo, chopped 1 pc lime 1 stalk lemongrass, pounded fish sauce, to taste ground pepper, to taste 1 cup spinach 1 tbsp brown sugar spring...
HOw to prepare:
1. Clean the sea cucumber well. Remove the internal organs and wash thoroughly. 2. Dip in hot water for 5 minutes.leave for 5 minutes 3. Slice thinly then mix the remaining ingredients....
Sauteed Uok(Coconut Rhinoceros Beetle Larvae)
Uok or coconut rhinoceros beetle larva are very edible food for people who are exploring the outdoors. They can be found in dead coconut trunks or inside bamboo trunks and can be eaten raw or cooked depending on a person's preference. They are usually fried with soy sauce, pepper and some chili. One should remove the head first before sipping the contents of the body.
Ingredients:
2 LBS. Uok or Beetle larvae 1 CUP VINEGAR (RECOMMENDED: SUGARCANE VINEGAR) 3 HEADS OF GARLIC 1 TSP. WHOLE PEPPERCORN ½ CUP OF SOY SAUCE
HOw to cook:
1. SOAK BEETLE larvae IN SALT WATER OVERNIGHT IN REFRIGERATOR. 2. DRAIN. 2. SAUTEE ALL INGREDIENTS TOGETHER IN A PAN UNTIL BOILING 3. SIMMER 1 HOUR OVER LOW HEAT. 4. REMOVE FROM HEAT AND LET COOL 1 HOUR BEFORE EATING. 5. OPTIONAL: ADD AN ADDITIONAL DEEP FRY FOR MAXIMUM CRUNCH AND EASY EATING! GARNISH WITH GARLIC.
Adobong Salagubang(June Bug)
The salagubang, or june bug, is a common treat in Nueva Ecija, where many of these beetles thrive. When fried, it can be served as an appetizer or as pulutan (food served with alcoholic drinks, usually beer). Sometimes, it is prepared like adobo and eaten with rice. Salagubang can be found in some markets in Nueva Ecija.
Ingredients:
2 lbs. June beetles 1 cup vinegar (recommended: sugarcane vinegar) 3 heads of garlic 1 tsp. whole peppercorn ½ cup of soy sauce
HOw to cook:
1. Soak beetles in salt water overnight in refrigerator. 2. Drain. Remove and discard head, legs, and carapace, and rinse bodies well. 2. Sautee all ingredients together in a pan until boiling 3. Simmer 1 hour over low heat. 4. Remove from heat and let cool 1 hour before eating. 5. Optional: add an additional deep fry for maximum crunch and easy eating! Garnish with garlic.
BALUT (Boiled Duck Egg)
Balut is a developing bird embryo (usually a duck) that is boiled and eaten from the shell. It originates and is commonly sold as street-food in the Philippines. Often served with beer, balut is popular in countries in Southeast Asia, such as Laos, Cambodia, Thailand and Vietnam. The Tagalog and Malay word balut means "wrapped". The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.The eating of balut is controversial due to religious, animal welfare and human health concerns.
HOW TO COOK:
1. Clean the eggs using a brush or a damp cloth or simply wash it with water. 2. Pour about 500 ml of water into a cooking pot and carefully place at least ten eggs into it. Boil it for approximately 30 minutes. 3. Let it cool down a bit before eating.Balut may look unappetizing, but it’s really tasty especially if you sprinkle it with a pinch of salt. It also gives instant energy. While it’s loaded with cholesterol, it is also a good source of calcium and protein. So before you hate balut, try it first, and surely, you will love it.
ADOBONG CAMARO(Mole Crickets)
Kamaru, or mole crickets, which are plentiful in Pampanga, are considered a Kapampangan delicacy. It is often made into adobo, but can also be served deep fried. Several restaurants in Pampanga serve this dish, including Everybody's Café in San Fernando.
iNGREDIENTS:
1 c camaro 1/2 cooking oil 50 g garlic 150 g onion 5 pc tomato 1/4 c vinegar 1/4 tsp whole or Ground black pepper 1 tsp salt
HOW TO COOK:
Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.Continue simmering until sauce dries up. Serve.
DINUGUAN
Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which is known as the best pairing for dinuguan.
INGredients:
2 lbs. pork shoulder, cubed 1 lb. pork large intestine, cleaned thoroughly (optional) 1 to 1½ cups pig blood 2 to 3 pieces banana pepper 2 thumbs ginger, minced 1 medium yellow onion, diced 6 cloves garlic, crushed and chopped 2 cups water¾ cup cane or white vinegar 1 piece pork cube (optional) 3 tablespoons cooking oilSalt and ground black pepper to taste
how to cook:
1. Heat the oil in a cooking pot. 2. Saute the garlic, onion, and ginger. 3. Add the intestine. Saute for 3 minutes. 4. Add the pork. Cook until light brown. 5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender. 6. Pour the vinegar in the cooking pot. Let it re-boil. 7. Add the banana peppers. Cook for 3 minutes. 8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes. 9. Add salt and pepper to taste. 10. Serve with puto. Share and enjoy!
FRIED SNAKE
Snake is a popular dish in the Philippines or other part of Asia. Usually, bought alive from street vendors, you have to skin a snake yourself specifically for dinner, you won't find a snake meat recipe in the average cookbook. Snake is somewhere between chicken and fish in texture and flavor, and may be made to seem like either.
ingredients:
1 snake, obtained from a trusted source or familiar environment avoid the risk of eating a snake that has eaten a poisoned rodent 1 box of cornbread mix 1/2 c egg whites Pinch black pepper 1/2" oil (depends on pan size)
How to cook:
1. Skin rattlesnake.Clean and wash meat.Cut in 4 inch lengths.Beat egg and milk.Mix salt, pepper, garlic salt, Accent and flour.Preheat deep fat fryer with cooking oil.Dip snake into egg mixture and then in flour mixture and place it in hot oil.Cook until golden brown.
Betute(Stuffed Frogs)
Though frogs' legs are considered a delicacy in other parts of the world, frog dishes are made slightly differently in the Philippines. The most common way of preparing frog is to fry it (prito), or to turn it into adobo (a kind of stew where the meat is cooked in garlic, oil, vinegar, and laurel leaves). However, in Pampanga, there is a dish called betute tugak, which are deep-fried field frogs stuffed with minced pork.
ingredients:
8 big edible frogs (usually caught in ricefields) 1/4 kilos ground pork 3 cloves of garlic, mince 1/2 teaspoon salt (for pork stuffing) 1 tablespoon vinegar (for pork stuffing) 1/2 teaspoon ground pepper (for pork stuffing) 1 teaspoon of salt (for marinade)4 tablespoon of vinegar (for marinade) 1 teaspoon ground pepper (for marinade) 1 1/2 teaspoon brown sugar (for marinade)
how to cook:
1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside. 2. Clean the frog and remove the skin, head and cut the belly to remove the intestines. 3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out. 4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sugar. 5. Pour into the stuffed frogs. 6. Let it stand for 30 minutes. 7. TheN let it sun-dried for another 30 minutes. 8. Deep fry until golden brown. 9. Serve with fried rice or steamed plain rice.
Stir Fry Abuos(Ant-egg caviar)
Also known as ant-egg caviar, this Ilocano delicacy is one that is tasty, but a little bit pricey. Abuos, which looks like legumes, is often served sautéed in garlic or prepared as adobo, though some eat it raw. These are sold at public markets in Ilocos, and are usually displayed on leaves. This is also a delicacy in Thailand and Mexico.
INGREDIENTS:
2 lbs. ABUOS(Red/Weaver Ants eggs) 1/2 COOKING OIL 50 G GARLIC, crushed 150 G ONION, sliced 5 PC TOMATO, sliced 1/4 C VINEGAR 1/4 TSP WHOLE OR GROUND BLACK PEPPER 1 TSP SALT
How to cook:
1. clean the abuos( ANt Eggs) and put aside. 2. HEAT THE OIL IN A COOKING POT. 3. SAUTE All ingredients together in the pan, GARLIC, ONION, AND sliced tomato. 4. ADD the abuos and stir fry at high heat. Cooking the eggs should be brief. eggs becomes translucent when it's done.
SERVE, SHARE AND ENJOY!
Kinilaw Na Tamilok(Raw Woodworms with vinegar)
"Tommy, look!" were the words uttered by a foreign visitor when he and his companion chanced upon locals in Palawan eating raw woodworms with vinegar. Since then, the woodworms, which can be found in mangrove trees, have been known as tamilok. Despite its common name, woodworms aren't worms at all--they're molluscs, which is why they tend to have an oyster-like taste and texture. The tamilok is served kinilaw-style, which means it is raw, soaked in vinegar with chilli peppers, onions, and calamansi juice.
1. Wash the tamilok and remove the hard portion in the head. 2. Put the cleaned tamilok in a bowl and add the remaining ingredients. Mix well.
Adobong Bayawak(Stewed Monitor Lizard)
One of the most intriguing exotic foods in the Philippines is Adobong Bayawak (Stewed Monitor Lizard). Definitely, this particular dish is delicious and many Filipinos truly love this during occasions because it is a perfect combination for beer or wine lovers out there. Although not many people would agree to eat such exotic or unusual dish, the taste is good and the meat of the Bayawak is very similar to the texture of chicken meat.
ingredients:
1 Kilo Bayawak (Sliced into bite sizes) ½ cup of vinegar 3 tablespoon natural oil 6 cloves of garlic (peeled and chopped) 1 large onion (chopped finely) 1 cup of soy sauce 3 pieces of Laurel (bay leaf) 3 pieces siling labuyo (chili) 2 cups of water 1 small pack of oyster sauce (optional) Salt and pepper to taste
how to cook:
1. Skin rattlesnake. 2. Clean and wash meat. 3. Cut in 4 inch lengths. 4. Beat egg and milk. 5. Mix salt, pepper, garlic salt, Accent and flour. 6. Preheat deep fat fryer with cooking oil. 7. Dip snake into egg mixture and then in flour mixture and place it in hot oil. 8. Cook until golden brown.
