Other Filipino books of interest:
Filipino Cuisine: Recipes From The Islands
Basic Tagalog For Foreigners & Other
Non-Tagalogs
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MGA ULAM
Laing
(using Petchay
or Bok Choy)
26 stalks pechay
leaves (400 g.) stems cut off
1 buko (young coconut),
meat shredderd
200 g. pork liempo
cut into strips (or ground pork)
2 segments squash
(300 g.)-grated (1-1/2 cups)
4 cloves garlic,
crushed
1 medium onion,
chopped
1/2 cup kakang gata
(first extraction)
1 cup gata (second
extraction)
1/2 cup tomato sauce
1 small 1"
inch crushed ginger
2 siling labuyo
(chili pepper) crushed
COOKING PROCEDURE:
1. Cover bottom of casserole with the petchay
stems. Set aside.
2. Combine the next 5 ingredients thoroughly
and add 1 tsp salt. Wrap every 3 Tbsp. of mixture in petchay
leaves. Arrange on top of the petchay stems in casserole.
3. Pour in gata. Simmer, uncovered for 20
minutes or longer.
4. Add the tomato sauce, crushed ginger,
siling labuyo & 1 tsp. salt. Simmer for another 10 minutes.
Add kakang gata & continue simmering until cooked.
Bopis
1 whole Pork or
Beef Lungs- chopped in very small cubes
1/2 kilo Beef or
Pork Heart- chopped in very small cubes
1/4 Kilo Pork or
Beef Liver or Atay- chopped in very small cubes
2 Onions
8 chopped Tomatoes
or Kamatis
2 Garlic cloves,
black peppers, Salt,
1/2 to 1 cup Vinegar,
Hot chili peppers
(or powder) to taste
2 Red peppers- cut
in strips
1 Radish
COOKING PROCEDURE:
Boil Lungs for 5 Minutes. Take from pan,
rinse & squeeze excess water, then chop into very small cubes-
also chop the heart & liver.
Saute the garlic, onions and tomatoes respectively,
next put in the heart & lungs. Pour in the vinegar, salt,
black peper and also the red pepper.
When almost cooked & dry, add in the
chopped/cubed radish when tender then lastly add the cubed liver.
Add the Hot chili powder or crushed chili pepper-to taste.
Enjoy! Yum! Yum!
if you have any questions ask me.
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the webmistress! jojo@earthling.net
