Pistu Kapampangan

Dr. Leticia C. YAP

Pistu is basically Spanish in origin. It originated from the autonomous region of La Mancha, in the region of Murcia. It is more commonly known as Pisto Manchego and is a far cry from the traditional Pistu known in Pampanga. The Spanish ingredients are usually tomatoes, onions, eggplants, courgettes, green and red peppers, olive oil and sometimes, eggs.

In Pampanga, Pistu is usually served on important occasions like an observation of a 40th Day of the departed, a day before the advent of Christmas or the Saturday (Sabado De Gloria) after Holy Week. It’s usually a morning food, just before everyone starts their day.

ANGELES

Suam Mais Pistu Kapampangan

PAN 6 - 8

giniling a laman babi (lean ground pork) Vienna sausage chorizo de Bilbao ebun ( eggs as in many eggs) larang suklati (green and red bell pepper) carrots kamates green peas pamintang buu (ground pepper) sibuyas (onions) bawang (garlic) asin (salt)

EASY 1 HR 30 MiN

stirring constantly. Then add the larang suklati, both the green and red peppers. Next, add the finely cut tomatoes while thoroughly stirring the mixture. Next, add the Vienna sausage and chorizo de Bilbao. For the final procedure, beat 20 eggs. After they are well beaten, gradually add them to the pistu mixture, stirring constantly until you can no longer see the eggs. Season with salt and ground pepper.

To serve this, I add some surplus bread or pan bread that are sometimes left unwanted and almost at the expiration date. These are called Paradadas. I put either corned beef or sardines on slices of bread, cover them with egg, and fry them. The Pistu and this bread make a great breakfast combo.

Maybe the pistu that I do is a mestizo type. Start with sautéing 1 kg of giniling a laman a babi with bawang and sibuyas. Add julienne cut carrots,

During my school days, my friends called me “Alice Kamatis” (just rhyming the words).I was usually first in line during assembly for Monday flag ceremony.. I’ll let you figure out why. My ambition was to be a lawyer, to defend and protect others in court But, as it turned out, I became a doctor. It was the same intention, but in a different way, to defend and protect others from illness. I am a true blooded Marinduquena, but Capampangan by heart. I am the best example of a natural beauty, with cooking expertise developed over the years. My recipes are sprinkled with love for authentic native Pampango food. That makes it a sure win to prove the potential of an aspiring chef.