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Saturday, June 29, 2013

Tukang Coding
TreTans, 3:14 AM

Ginataang Gulay

Ingredients :

1/2 kilo langka meat (raw, washed and cleaned)
3 pieces laurel leaves
1 tablespoon leeks (chopped)
1 small red onion (diced)
? cup dried fish (flaked)
2 cups coconut milk (1st extraction)
1 cup coconut milk (2nd extraction)
Pinch of salt and pepper

Instructions :

1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.
8. Serve hot with steamed rice.

Friday, June 7, 2013

Tukang Coding
TreTans, 8:56 AM

Bam-i (Noodle dish)

Ingredients :

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced
(Cooking Measurements)

Procedures :

Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.

Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.

Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.

Bring to a boil.

Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.

Check the doneness of the noodles (be sure not to overcooked and it will become soggy).

Garnish with slices of hard-cooked egg.

Makes 8 servings.

Tukang Coding
TreTans, 8:48 AM

Laing (Taro Leaves cooked in Coconut Milk)

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province.
Rich and creamy, it's made from dried taro or gabi leaves and coconut milk.

In the Philippines, we would buy fresh gabi leaves, separate the leaves from the stalks and dry the leaves under the sun for a couple of hours before we can use them.

Drying takes out the uncomfortable palate texture or kati the taro leaves give when you eat them.

The most practical and convenient way to go about this is to buy the packaged dried taro leaves.

Available in Asian markets, they're ready to use and just reconstituted with the coconut milk during cooking.

Dried Taro Leaves
Pork loin or shoulders
Coconut Milk
Long Chili Peppers

Sauteed Shrimp Paste(Bagoong Alamang)
Cooking Oil


4 cups Dried Taro Leaves
1/2 pound Pork loin or shoulders, boiled and cut in strips
2 cans Coconut Milk
1 piece Long Chili Peppers, cut in strips
3 cloves of Garlic, minced
1 medium Onion, chopped
1 teaspoon Salt
1 thumbsize Ginger, cut in strips
2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)
1 tablespoon Cooking Oil for sauteing

COOKING TIME : 20 minutes

1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.

2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.

3 Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.

4 Serve with rice.



For those who don't like eating a chunk of ginger can just shred it instead of cutting in strips.
When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You would not like the hint of sweetness for savory dishes.
You can use peeled shrimps with this dish if you want. Add them during the last couple minutes of cooking so it doesn't get rubbery and tough.