Lagat Itu

If I am not mistaken, I learned this dish 20 years ago. It was a dish my wife always cooked until I started to learn her process. Since then, we cook this alternately, and it has become a dish that is a sought-after in the kitchen. One of the most essential ingredients of this dish, that makes it uniquely Kapampangan, is the aroma produced by the alagaw leaves and ange (fresh turmeric).

Dr. Johnny Michael

O. Mangulabnan

MASANTOL

Lagat Itu

PAN 2 - 4

Itu (catfish) alagaw leaves ange (fresh turmeric) laya (ginger) Larang pamaksi (green chili) aslam (vinegar) asin (salt) paminta (black pepper) bawang (garlic) sibuyas (onion)

AVERAGE 1 HR 30 MIN

You need to occasionally check the moisture to make sure there is still fluid remaining in the pot when you turn off the flame. Set this aside and prepare a sautéing pan. In the pan, sauté the bawang (garlic), sibuyas (onion), ange (fresh ground turmeric) and lastly, alagaw leaves. Do not over cook the garlic and onion. Into this mixture, add the itu to the pan, then pour in the broth. Let this simmer for a couple of minutes until the color of the turmeric is absorbed by the itu.

Let the dish cool down before serving.

The first part in cooking this dish is to boil the itu in a pot with equal amounts of water and vinegar.. Adding asin (salt) and paminta (black pepper) to this mixture, the itu needs to absorb all these ingredients by letting them boil for around 10 minutes.

When I was young, there were two things that terrified me: One was the sound of ambulance sirens; Second was the sight of hospitals. Little did I realize that one day I would become a doctor, and chase the things I used to run away from.

2MIKI SABO

MENU FOR TODAY!

Bulanglang a Bangus Sempalukan a Manuk Suam Mais

Sale Manuk

Miki Sabo are soup-based dishes that are usually served as the main course for lunch which can be found not only in Pampanga but in nearby provinces in Central Luzon. The abundance of plants and trees that function as the agents that define the name of the soup made the dishes such as Suam Mais, Sale Manuk, Bulanglang a Bangus, Sempalukan a Manuk as sought after dishes that perpetually satisfy every mouth and stomach of the Kapampangan. Corn crops, guava trees, tamarind trees, and lemongrass are the main raw ingredients that can be found even in the neighborhood and became an everyday source of survival for any soup-based Kapampapangan recipes.