Finalmagazine

ku ina Fall 2015

Panlasang Pinoy of the Month BICOL EXPRESS

Have You Tried These Other Filipino Dishes?

ever tried...

BALUT?

Tortang Talong Grilled Pusit Cassava

“The Filipino delicacy that makes the world squirm” - CNN Thu February 6, 2014

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table of contents 2 BALUT

10 Squidd

The science experiment you eat!

3 BICOL EXPRESS

Grill it and enjoy!

18 Cassava You’ll never know how sweet it could be!

Panlasang pinoy of the month!

4 Eggplants

10 About me!

The famous tortang talong...

Kusina is a labor of love!

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Balut

The 18-day-old fertilized duck egg has revolted even the most daring foodies with its carnal textures, earning it lofty rankings on many a “most disgusting/strange/ terrifying food” list.

The science experiment you eat!

Acceptance of balut often depends on exposure at a young age, much like Vegemite in Australia. In an apparent attempt to preserve the delicacy’s popularity among the country’s rapidly modernizing and discriminating palates, some schools in the Philippines introduce balut to young students during science classes. Students use balut to study the anatomy of birds, then eat the compressed bird beak, veins and developing wings within.

“Our teacher made us eat the egg so it wouldn’t go to waste,” says Manila resident Anna Vecin of her ordeal.

“The Filipino delicacy that makes the world squirm” - CNN

Thu February 6, 2014

“And if we didn’t eat it, we’d get a low score on that day’s lesson. Of course, I had no choice but to eat it.”

The experience can leave some with a lifelong aversion to the socalled national delicacy.Even balut’s tamer cousin, penoy -- an unfertilized duck egg billed as a less carnal option, given that it lacks the semi-developed chick within -- can be hard to stomach.

When I went home to the Philippines last year, a cousin of mine treated me, along with a few other cousins and friends, to dinner at a popular balikbayan destination called Isdaan Floating Restaurant in Gerona, Tarlac.

It is commonly eaten with salt with spicy native vinegar. traditionally it is usually sold and best eaten after dark, maybe so you can’t see how “luod” or gross it is. but to the expert, any time is a good time!

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Add a dash of red wine vinegar, a dash of chili sauce and a tiny pinch of sea salt.

(Don’t go overboard on the salt) The combination of the chili sauce and the vinegar will provide a spicy sweet flavor.

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“Today though, I’m not sure if I can eat the whole chick anymore, unlike when I was much younger.”

PANLASANG PINOY of the Month

Bicol Express

The outcome of this Bicol Express Recipe can be described as pork cooked in coconut milk with shrimp paste and chilies. No wonder the name of this dish was derived from a Philippine region (Bicol) wherein Coconuts are abundant and the use of chilies is emphasized in most local meals.

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here are stories saying that Bicol express was conceptualized and first cooked

by Ms. Cely Kalaw in her Manila restaurant sometime during the late 60’s to the early 70’s. Based on an article written by Angela De Leon entitled Soul Train: The Unlikely Beginnings Of A Beloved Filipino Dish (published in Chile Pepper Magazine last October 2006), Ms. Kalaw toned down the heat on her Taro dish (this could be “Laing”) after receiving complains from some customers.

However, she knew that other customers wanted the Taro dish to be hot and spicy so she invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born. But how was she able to come up with the name? As per Angela’s article, the taro incident and new spicy dish invention

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happened in just one day. Apparently, Ms. Kalaw finished cooking the new dish but still cannot think of any name for it. As lunch time drew nearer, she was getting anxious because the customers will soon flock-in and she has yet to name her newest masterpiece. At that moment, she heard the daily train to Bicol ramble by the window. It was the light bulb moment that she was waiting for.

The information in the article about the origin of Bicol Express might be true, or not. There are many claims that the original Bicol Express Recipe came from the Bicol region. We all know that Bicolano dishes are delicious and pretty looking so there is a big possibility that this dish really originated from the Bicol region.

What do you think?

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Eggplants Eggplants aren’t REALLY vegetables, they’re berries.

Which isn’t that strange, considering other fruits are commonly mistaken for vegetables – like tomatoes.

Botanical name: Solanum melongena Asked to describe an eggplant, most would mention dark purple, glossy, and shaped like a very large teardrop. Eggplants are known as aubergines in other parts of the world, where they’re much more popular. India is said to be the native country of this strange-looking fruit - because that’s what it is, rather than a vegetable.

There are many eggplant varieties. One eggplant type is small,

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white, and looks a lot like an egg, another is long and skinny like a bean, while the “Toga” variety is yellow-orange with green stripes.

But all of these hang suspended from tall plants that can reach several feet in height.

Eggplants made their first appearance in Europe in the 14th century, and Thomas Jefferson first introduced them to 18th century America. Florida, California, and Georgia are leaders in U.S. eggplant production.

While eggplants don’t have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

The above nutrition chart is for raw eggplant, but it’s a tad bland in its raw form. It’s usually served baked rather than raw or boiling, which some cultures do, although it makes the white flesh inside a little mushy. Grilled is a more healthful way to prepare this vegetable to retain the most natural goodness. Culinary creativity can bring out the best features of this veggie.

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When choosing an eggplant, it should be firm and not too large.

The length of a cucumber and the general circumference of a large pear should be about right.

Smaller eggplants are less likely to be bitter (a bit of salt can help with this) and have fewer seeds, although these are edible.

In Philippines, Tortang Talong is a very popular breakfast dish and it’s pretty economical as well. At the basic form, it’s just Eggplant with Egg seasoned with Salt and Pepper.

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Tortang Talong Recipe Ingredients 3 baby or Japanese eggplants 4 eggs Âź Spanish onion, finely sliced 1 tbsp vegetable oil Instructions Place 1 eggplant, skin still on, in a frypan over a medium-high heat.

Rest on one side for about 1-2 minutes until the skin looks slightly charred, blistered and starts to smell smoky. Rotate and repeat for the other sides. The whole process should take about 4-5 minutes.

Remove from the heat and allow to rest. Repeat with the remaining eggplants. Use a knife to peel off the skin.

Next, beat the eggs in a shallow bowl. Season with salt and pepper.

Place 1 eggplant in the mix, and using a fork, gently squash the flesh so the eggplant is flat but remains attached to the stalk. This is key – the stalk adds to the visual appeal of the dish. Scoop over some over the egg mix and place some onion on top. Allow to soak for about a minute.

Meanwhile, heat oil in a fry pan over medium high heat. Once hot, gently slide the eggplant into the pan, reserving the egg mix for the remaining eggplants. Cook for about 1-2 minutes on each side until golden. Repeat for remaining eggplants.

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Squid

Good grilled squid should always be tender yet moderately chewy and should be tasty even without being dependent on lots of dipping sauce.

It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that I am sure everyone will enjoy.

Finally, Summer has arrived. I decided to welcome Summer by preparing something that reminds me of what I usually do during this wonderful season; grill. There are several Summer foods that I want to feature and the first that crossed my mind is Inihaw na Pusit or “Grilled Squid” . This dish is very easy to prepare and does not take much of your time to complete.

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When I was still in the Philippines, grilling has become a weekly habit. I make sure that I get the best meat or seafood in the market to grill. I also remember some fast food spots in the food court of malls selling this dish (though freshness is questionable sometimes). And yes… how could dampa in Paranaque and even the one in Sea Side in Macapagal slip my mind. They serve the best Inihaw na Pusit in their respective cities. Haven’t tried the Sugba na pusit (I’m not sure if it is called this way, maybe you can help me out) in Cebu and some parts of Mindanao yet but a lot of people who have tried gave it two thumbs up. Are you familiar with the “SuToKil” (Sugba, Towa, Kilaw) ? They say that its a must-try when going to Cebu and Mindanao.

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Grilled stuffed squid or inihaw na rellenong pusit is a dish of marinated squid stuffed with onions and tomato mixture then grilled over live charcoal. Actually you can cooked this squid without putting any stuffing because the marinade is already flavorful.

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Grilled Squid Recipe How to cook Grilled Stuffed Squid: Ingredients: 1 pc large squid, about 3/4 to less than a kilo 3 pcs medium size tomatoes, chopped 2 pcs medium size onions, chopped 1 inch ginger, julienne 7 pcs calamansi, extract the juice 1/2 cup soy sauce 1 Tbsp patis 1 Tbsp granulated seasoning (e.g. Magic Sarap) 2 Tbsp sugar or 1/4 cup 7-up peppercorns, cracked 2 Tbsp cooking oil or melted butter salt and pepper

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Clean the squid by removing the internal organs and inc sac by pulling the head.

Usually the entrails will come out by pulling the head but you should also inspect if there are still entrails inside the body of the squid.

Remove also the beak on the head and the soft transparent squid bone.

Wash out the remaining entrails and ink (just in case the ink sac spilled) in running water and drain.

Marinate the squid in soy sauce, sugar or 7-up, peppercorns and kalamansi juice.

Marinate at least half a day and place inside a refrigerator.

Prepare the stuffing by tossing together the chopped tomatoes and onions, ginger, patis and granulated seasoning.

Drain the marinated squid and stuff it with the tomato-onion mixture.

Then insert the head in the squid body and secure with a toothpick.

Grill the squid over live charcoal and baste it with the marinade with a mixture of 2 Tbsp cooking oil.

Cook it at least 6 minutes on each side or until the squid is cooked but don’t overcook.

Squid have a tendency to become hard and rubbery. When done slice crosswise and serve with dipping sauce.

For the dipping sauce, combine soy sauce, red chili pepper, garlic and calamansi juice.

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By : Darlene Angot

Inihaw na Pusit Recipe is one of the simplest and easy to cook Filipino dish but it is also incredibly delicious.

it is fresh and cheap as you get it directly from the supplier (sometimes you can also haggle). After getting hold of the fresh seafood next task usually is preparing the things you need namely the charcoal barbecue (which is available to use in beach resorts), a knife to clean the seafood and your sauce but sometimes salt is enough as you don’t want to mask the flavours of a fresh seafood.

So after 30 minutes to an hour a feast usually is served, and did you notice I never did mentioned of plates and spoon?

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Steamed rice is also prepared as well as the side dishes that will accompany the grilled Knowing that Philippines is sur- dish, usually its some sort of rounded by waters, it is given a salty or sweet side salads that most of our grilled dishlike Ensaladang Talong, Ensales comprises of seafood and adang Mangga or Salted Duck the popular ones are squid, Egg and Tomato Salad. While prawns, mussels and fish. If in the preparation is on its way America you do your barbeusually kids and adults (who cues at the backyard the com- do not partake in cooking) are mon practice in Philippines is enjoying a dip in the warm to do this on summer outings ocean but it won’t last long which are commonly held in as cooking time is also quick beach resorts. compared to meats. So after 30 minutes to an hour a feast Usually seafood is bought fresh usually is served, and did from fishermen who just finyou notice I never did menished fishing overnight, tioned of plates and spoon? I

did not miss it out as we don’t usually use one, a banana leaf, clean hands and the company of family and friends is all we need.

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BEHIND EVERY GREAT MEAL

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Cassava Because fresh cassava roots deteriorate rapidly (within three to four days) after harvesting, they are usually consumed immediately or processed into a form that has better storage characteristics. Fresh roots (low-cyanide) destined for distant markets can be sealed in wax, packaged in plastic bags, or frozen to prevent deterioration.

Leaves can be harvested at any stage of the growth of the plant, but typically only the youngest leaves are picked.

DIRECTIONS • Preheat oven to 325° f.

• In large mixing bowl combine cake ingredients.

• Mix well.

• Pour equally into two large greased rectangular pans.

• Bake until top is no longer liquid (approximately 30 minutes).

• Mix topping ingredients well and spread evenly on the two cakes.

• Bake an additional 20 to 30 minutes.

• Cool cakes completely.

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INGREDIENTS 2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping) 1 (12 ounce) can evaporated milk 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping) 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping) 2⁄3 cup sugar 3 eggs, plus 3 egg whites 1 cup grated coconut

“Important food plants like cassava tend to be powerful symbols of social and cultural identity.�

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“ I never really thought I can cook because everyone in our house cook really well...”

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ooking is not really my thing. When I was in highschool, I am always willing to clean the house, wash the clothes and just about anything as long as it is not cooking. It is not that I hate it but it’s just I never really thought I can. Everyone in our house cook very well so I just let them do it. It was only when I started my own family when I decided to face the kitchen and just cook what I can.

My husband is really picky when it comes to what he eats. I thought I would never be able to please him with my very limited cooking skills. I asked my mother in law for instructions and recipes and follow as accurate as I can. Until I realized I’m beginning to work on my own and cook independently.

Other people’s compliments and comments really helped a lot. I started to get other people’s opinion and learn from their criticisms.

I think I am born to cook! I am really happy that I took the courage to try. The recipes on this magazine are my favorite but there are also others that are not in here like Adobo, Kare-kare, Sinigang and Sisig. I would love to learn more interesting recipes and explore more about asian cuisine!

- Maya

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