Pancit Malabon

this is a very much requested dish back home kapag me handaan. i remember the first time i saw this being prepared at my lola’s house. dati-rati kasi prepared na kapag dinadala sa bahay ng kakang senyang ko (SLN). pero me kasama si kakang senyang that time – a real cook from malabon! kaya naman si ako usyoso at kasama na rin sa pag hiwa at gayat ng sibuyas na super dami at cry to tears talaga habang naghihiwa! o sige nga – maghiwa ka nang sangdamungkal na sibuyas nang di ka naluha! aba wala pa kaming chopper that time ano! gusto pa talagang pino ang gayat ng sibuyas at super pino rin ang bawang na sangdamungkal din. kasi use din ito for topping baga.

later on, natutuhan ko na ring magluto nito by myself na. kaya naman take orders na rin ako from my friends – friends lang naman. i remember din yung first order ko – 3 bilao na malaki!!! kasi house warming ng kaibigan ko and i have to deliver pa sa taytay ba yon??? anyway, kasama ko si daddy jun sa pagluto naman that time at sa malabon pa talaga kami bumili ng sangkap ha.

dun pala, when you buy the noodles na super tigas (he he he) kasama na nilang ibibigay yung chicharon at tinapa (dried, flaked at medyo powdered na baga). the noodles naman has to be babad pa - overnight nga dati (doon pa nga nakalagay sa ilalim ng mesa namin sa kusina eh!) tapos papalambutin sa isang kalderong malaki ng nilagang buto-buto para daw me lasa, using a large strainer na gawa sa bamboo na me handle na mahaba.

mabusisi? aba eh ganun ko nakikitang niluluto eh! anyways, i-simplify na lang natin kasi sabi ko nga “ my own version” - saka wala namang pancit malabon dito sa dubai. meron “pancit lug-lug” na maliit lang ang hibla compared sa orig. na malabon.

o siya, siya tara na….

Mga sangkap (naku sana maalala ko lahat!)

· Ground beef
· Pancit malabon ( I use the “lug-lug” kasi wala dito nang malabon)
· Chicharon (pounded finely)
· Tinapa ( flaked and pounded)
· Atsuwete
· Onions (lots)
· Garlic (lots)
· ground pepper
· Kalamansi (or lemon juice - walang kalamansi dito eh)
· Eggs – hard boiled
· Shrimps – cooked, shelled and de-veined
· Patis
· Oil (lots of oil!)

Soak the pancit in cold water to soften the noodles.

Heat wok and add oil. We will need a lot of oil kasi oil ang parang main sauce niya.

When the oil is hot, scoop about 2 T and pour on the atsuwete to get its juice. Set aside.

Add and fry the garlic and when it turns a bit brownish but not burnt, remove about 1/3 cup and set aside. Add the onions to the remaining garlic in the wok. When the onions are cooked, add the atsuwete juice and let boil. Add the meat and cook, stirring to avoid burning and sticking on the wok. Season with patis and ground pepper, and let cook till the meat is fully cooked. Remove from heat and set aside. Ito yung “sauce”.

Meanwhile, in a large pot, boil water, add salt and if you wish, add beef broth cube. Remove the noodles from the water and place in a strainer with a long handle. Put the strainer, with noodles of course, in the pot of boiling water and let boil till just about the tenderness desired. Don’t overcook! Drain well.

In a large mixing bowl, put the drained noodles. Pour over some meat mixture. Add the chicharon, tinapa, drizzle little lemon juice (or kalamansi), patis, ground pepper, fried garlic and mix well. Let sit for few minutes then taste. Adjust seasonings (patis, ground pepper and lemon juice if necessary). Add tinapa and chicharon also if required. It has to be a bit tangy. Add more meat sauce too if necessary.

To serve: arrange noodles in a platter, garnish with sliced hard-boiled eggs and shrimps. Sprinkle top with a little more crushed fried garlic, chicharo and tinapa. You can also top with chopped green onion leaves.

tadah ! tapos na! :) i have done this here in dubai on three occasions na… the last time nung nag-request si "nini" – parang type daw niyang kumain ng pancit malabon – ewan kung bakit naisipan. muntik pa ngang madisgrasya ang tinapa! kasi naman, akala ng ate elou eh yun ang uulamin nila for dinner eh di pinirito ng loka!

buti na lang siya lang ang kumain, so yung natira, i flaked it tapos i fried it a bit para maging dry ng konti. tapos kent pounded the chicharon na muntik na ring maubos sa kakakutkot!

Serve hot with nice puto on the side…. yummy! yung puto binili na lang namin sa karama… no time to make eh – gutom na sila :)
As I said – “my own version” kaya minus na yung squid.

paksiw at munggo

dito sa dubai meron din namang bangus, pero minsan me lasang gilik ba tawag dun? so ang gamit ko na lang to make paksiw eh yung tanigue. malaman na, hindi pa siya matinik. and again ala lola orang din ang alam kong paraan ng pagluto, medyo me dinagdag lang ako ng konti… J

Paksiw na Tanigue

· ½ kilo Tanigue
· Ginger (luya) - crushed
· Garlic (bawang) - crushed
· Onion (sibuyas) - sliced
· Vinegar (me Datu Puti dito !)
· Soy Sauce – (2 T)
· Ground black pepper
· Salt
· Oil ( 1T)
· Oyster sauce - ½ tsp
· Water

1. Wash the fish thoroughly. Drain and season with salt. Let stand for few minutes.

2. In a pot, mix the ginger, onion, garlic, vinegar, sprinkle of pepper, soy sauce and water.

3. Place the tanigue and swirl the pot to cover the fish with the mixture. Note that the water should be just enough to half-cover the fish as the fish will release its own water while cooking.

4. Place the cover of the pot and put on fire and let boil. Once it boils, add the oil and oyster sauce, let simmer till the fish is cooked through. Remove from heat.

tadahh! tapos na. ang dali ano? dagdag ko na lang yung sibuyas, oyster sauce at soy sauce…wala lang - masarap din naman eh!

serve with garlic fried rice (plain rice will do too!)and ginisang bagoong na medyo maanghang ng konti. Good to go with ginisang munggo.


Ginisang Munggo

· Munggo – boiled
· Tomatoes – chopped finely
· Onion – chopped finely
· Garlic – minced
· Pork strips - boiled ( belly preferred)
· Shrimps – shelled
· Ampalaya – seeds removed and sliced diagonally or
· Spinach ( instead of ampalaya)
· Oil
· Salt


wash the munggo beans, place in a pot with enough water to cook it through. add more water in the process if required.

meanwhile wash, chop, slice the remaining ingredients.

in a wok, heat up the oil. igisa the garlic onion, tomatoes. add the shrimps and let cook. add the pork and let fry a bit.

with a slotted ladle, scoop the munggo beans and add to the ginisang garlic/onion/tomatoes/pork and shrimps.

let simmer, add the water from the boiled munggo. season to taste.

add the ampalaya (or spinach) and simmer till the veggies are half cook. adjust the seasoning if necessary. remove from fire. once again the heat will completely cook the veggies! :)

tapos na ….

Chicken Afritada

si friend dumaan sa bahay at inabutan akong nagpe-prepare ng lulutuin. ang putahe ko eh afritadang manok (yun kasi madali lang lutuin!)

inabutan niya ako na nagga-grind nang peppercorn. bakit daw di na lang ako bumili ng ground pepper – sabi ko naman eh gusto itong “feshly ground” baga – mas malasa…iba ang dating din kasi pag yung bottled ground pepper eh – saka mas mura – ‘yun yon! :)

Chicken Afritada

· Chicken – chopped in serving pieces
· Chicken liver / gizzards (gusto ko eh!)
· Potatoes – quartered
· Carrots – quartered
· Green/Red bell peppers – cut into 2” squares
· Onion – sliced
· Garlic - minced
· Bay leaf
· Soy Sauce
· Ground pepper
· Water
· Tomato sauce
· Vinegar (about 1 T.)
· Salt
· Oil

Wash chicken, liver/gizzards and drain. Arrange in a pot/casserole and add water, vinegar, soy sauce, half of the onion, half of the garlic, bay leaf, salt, pepper.

Put on fire and let boil till half done. (eto yung sabi ng lola ko na “singkutsa” – para daw matanggal yung lansa). Remove from heat.

In a wok, heat oil and sauté the garlic, onion. When the onion is cooked, scoop the chicken meat with a slotted ladle and add to the garlic/onion and let “roll” a bit in the oil (pagulungin daw sa mantika!), stirring to avoid burning and sticking to the wok. After 3-4 minutes, add the juice (or soup?) from the singkutsa and let boil.

Reduce heat to medium and add potatoes. After a minute, add carrots, cover. After a minute more add the bell peppers and tomato sauce. Let simmer on low fire. Adjust seasonings. When the veggies are half done – remove from fire. The heat will cook the veggies completely and they would not be soggy .

Ito ang ulam ko hmm…. amoy parang me handaan ! sarapppp . . . :) ‘lika na kain na tayo.

paalala ulit ha: hindi po ako nag me-measure kaya tantsahin niyo na lang po! saka hindi rin po ako talagang "cook" kaya di ko alam yung mga terminologies... pero i hope na understandable naman ito. yun lang! enjoy...

paalala ulit #2: saka na lang po 'yung picture....

MENUDO

Sa lahat na yata ng pinoy na handaan, hindi mawawala ang putaheng ito. Iba-iba na rin ang paraan ng pagluluto ng iba, pero itong menudo na alam kong lutuin eh mana ko pa sa Lola ko at sa Ninang Tess ko. pero sa totoo lang, noong nasa Pinas pa ako, di naman ako nagluluto eh! Noong napadpad na lang ako dito sa Dubai nang ma-practice ko na itong mga luto-lutong ganito. Ok naman - napagtitiyagaan nila so masaya na ako... :)

Inredients:
· Pork - cubed
· Pork liver - cubed (or liver spread)
· Tomato sauce
· Potatoes – cubed
· Carrots – cubed
· Red/green bell pepper – cubed
· Garbanzos
· Raisins
· Sausage or hotdog - sliced diagonally
· Onions - finely chopped
· Garlic - minced
· Black pepper
· Bay leaf
· Soy sauce
· Lemon juice
· Worcestershire sauce

Marinate pork in soy sauce and lemon juice, pepper, worcestershire sauce and bay leaf for at least three hours.

Put the pork with the marinade in a pot and add a little water. Bring to a boil, then put on low fire till half tender. Add salt. My Lola Orang call this “singkutsa” – I don’t know if this is the kapampangan term or a tagalog term for that, anyways, para daw maalis ang lansa….

In a large casserole or pan, heat oil, sauté garlic when slightly brown, add onions. When the onions are clear, add the marinated pork. Slightly stir until the pork is all covered with the garlic/onions, cover for about 3-5 min. When the pork is sautéed, add water (little by little just enough to cover the meat). Let boil, stirring occasionally to avoid meat sticking to bottom of pan. If using non-stick pan/casserole, just swirl the pan a bit. Continue cooking until it dries up a bit and the pork is almost half cooked.

Add potatoes, let boil for 2 minutes, then the carrots until half tender. Add tomato sauce and liver (or liver spread), stirring occasionally to avoid sticking. Add a little more water if needed.

Add the hotdog/sausage, garbanzos, raisins and bell peppers. Adjust the seasonings.

Let boil for at least 2-3 minutes then turn off the heat. The veggies will cook completely with the heat of the meat inside. Serve hot.


Note: You can use beef instead of pork. I most of the times use beef (rib-eye steak), unless requested, and omit the liver but double up on the liver spread. A friend of mine who always asks me to cook this for them doesn’t eat liver so I use the liver spread instead :)

and to remind again na hindi po ako nagme-measure.. so diskarte na lang po ninyo..