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Monday, January 20, 2020

Filipino Cooking Terms

Banli – to blanch. It means to scald in boiling water for a few seconds and then quickly plunging into cold water to stop further cooking. It is often done to enhance the color of vegetables especially green leafy one.


Binuro – to ferment/to pickle. This is usually done to preserve fish or vegetables and fruits. It is often done by submerging fresh ingredients to water cured with vinegar and/or salt.


Busa – toasting with a very small amount of oil. The process is linked to cooking peanuts and castañas.


Halabos – this method is specific to shellfish. It means to cook in their own juices and in some cases, like the halabos na hipon, with a carbonated beverage.


Hinurno – baked or roasted inside an oven, as in pig or other meat.


Inasnan –  this process is done to preserve the meat by adding salt to meat, fish, or vegetable.


Pangat – it means cooking by boiling in water with tomatoes.


Pesa – common way of cooking fish by boiling sauteed fish with vegetables, ginger, and fish sauce.


Pinais – similar to binalot but with an extra step of steaming while wrapped in banana leaf.


Sangkutsa – meaning to parboil or cook quickly until it is soft but not cooked through.


Sinuam – to boil sauteed seafood in ginger and bay leaves.



Sunday, January 12, 2020

Creamy Basil Shrimp Pasta



Ingredients:
8 ounces spaghetti noodles
2 tablespoons olive oil
shrimps, peeled and deveined
garlic powder
salt and pepper, to taste

For cream sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
Chopped fresh basil leaves
grated cheese
Fresh parsley for garnish, if desired

Procedure:
In a large skillet, cook spaghetti noodles according to package directions until al dente. Drain and set aside.
Heat a grill pan (or gas grill) to medium heat.
Add olive oil and shrimp. Season with garlic powder, salt, and pepper.
Cook for 3-4 minutes on each side, or until heated through and pink. Set aside.

For sauce:
Melt butter over low heat in wide sauce pan, or deep skillet.
Stir in flour and mix with a wooden spoon until blended.
Slowly add milk to pan, careful not to burn it.
When milk is fully integrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
If sauce too thick, add more milk.
If too thin, add more flour.
Add chopped fresh basil leaves, salt and pepper to taste.
Add shrimp.

Pour over warmed pasta, and cover with cheese. Serve immediately and garnish with fresh parsley, if desired.

Saturday, January 4, 2020

10k@10 : Lutong Cavite 10th Year BLOG Anniversary

HOORAY its our 10th Year Blog Anniversary !!!



Remembering how this simple first egg blog post in a paid per hour internet usage computer shop started all of this. 



Now we are in our 10th year !!! 



And as an added bonus we crossed 10,000 followers on FB Page which is our most active engagement social media account. 

HOORAY 10K@10 !!!



GRACIAS CON TODOS !!!!



Tuesday, December 31, 2019

Feliz Año Nuevo !!!

As the year 2019 ends, GRACIAS to all those who supported the blog and the socmed accounts especially the FB page this year and who continuously supports it from the very start up to now. 

From time to time regular followers will notice Lutong Cavite joins contest. Sometimes we get lucky to win a small amount of prize. Thanks to all of you who participates which mainly is by simply liking or voting. The prize won and donations in the blog via Paypal where intact and planned to be of usage for special future purposes of what this blog's advocacy is all about. A portion of the earned fund this year was used to donate hundreds of children's books to a book advocacy group 🥰 


Hopefully in the future other plans especially for saving Chabacano and our heritage will slowly roll out. Again MARAMING SALAMAT PO SA INYO 😘






Monday, December 30, 2019

Red Velvet Chiffon Cake


Ingredients:

A}
2 cups plus 2 tablespoons sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cocoa powder
3/4 cup sugar

B}
7 egg yolks (from extra large eggs, room temperature)
1/2 cup canola or corn oil
2/3 cup buttermilk
2 tablespoons liquid red food colouring
1 teaspoon vanilla extract

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 10” round, 3” high pan (or whatever pan you're using).
4. Bake for about 60 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. Frost and decorate as desired.

Recipe c/o Hearts of Mary Blog

Tuesday, December 24, 2019

Stuffed Bell Peppers with Potato-Cheese Topping



Ingredients:
For the potato and cheese topping

1 cup cooked potatoes
2 tablespoons butter
1 tablespoon milk
salt and pepper to taste
1/3 cup grated cheese
½ block cream cheese (softened)

1/4 kilo store-bought lumpiang Shanghai mix
4 large green bell peppers

Procedure:
Cut tops from green peppers; discard seeds and membranes. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.
Mash potatoes and add butter, milk, and salt and pepper to taste. Add cream cheese. Mix well. Set aside.
Sauté the lumpia shanghai mix until meat is cooked.

Stuff peppers with the cooked Lumpia Shanghai mix until three-fourths full. Top each pepper with potato-cheese topping until filled. Add grated cheese on top and bake in a preheated 350˚F oven for 20 minutes.

Sunday, December 15, 2019

El Pascua Antes

By: Librada C. Llamado


Este el Pascua antes del guerra de 1941, como qui ta recolda yo.

Todo niso na familia tiene parte na preparacion para na Pascua. Mi mayores, mi Tia, mi hermana, mi seis hermano y yo.

Noviembre pa numa, ta anda ya mi dos hermano mayor na Irasan para busca pono de api-api para haci Christmas tree. Na segunda semana de Deciembre ta anda otra vez este mi dos hermano para culta el pono qui ya gusta ilos. Al llegar na casa ta quita ilos el mga ojas y ta culta el cuanto rama chiquito para quida mas bonito el corte del pono. Despues di dija este na sol para seca.

A catorse de Deciembre ta haci levanta el pono na un paso grande lleno de piedra chiquitito y ta involvi ya mi Tia y mi hermana mayor el mga rama y tronco di este con verde "crepe paper". Almidon espeso el qui ta usa para piga el papel na pono. Ta cubri din el paso cun "crepe paper". Despues ta puni un grande estrellas de palara na mas alto punta del pono y ta culga mga decoracion na mga rama. Nisos tres mas joven na familia el qui ta puni manga decoracion na manga rama qui ta pudi niso alcansa. Ultimo ta puni el manga luz de otro-otro color entre el mga rama. Todo el año, aquel qui aquel decoracion y luz el qui ta usa niso pero para niso bonito pa rin el niso Christmas tree, mas pa cuando sindido el mga luz.

Un Tio de nisos tiene manga pono de caña, Alla ta pidi caña mi otro dos hermano para haci parol. Talda rin para midi, culta y haci liso el mga pidaso de caña y despues amarra este na corte de estrellas y cubri con papel de japon. Ta puni pa decoracion na dos punta del parol qui hecho del mismo papel. Antes de culga el parol na afuera del ventana del sala, ta puni adentro di este un bombilla chiquito.

A dieciseis de Deciembre, el primer dia del Misa de Gallo, ta sindi el parol na manga casa, señales qui ya umpisa ya el tiempo del celebracion del Pascua. Todo el casa, grande o chiquito, tiene parol. Simple numa el mga parol y todo corte de estrellas, simbolo del estrellas qui ya diriji con el tres Mago para encontra con el Niño Jesus.

Antes y despues del misa, ta camina el musico bumbong, un banda qui ta toca mga instrumento hecho de caña. Dos o tres miembro del banda ta toca cilindro. Este el qui ta lliva melodia o tono del piesa.

Na Noche Buena, ta haci el misa de aguinaldo para celebra el nacimiento de Jesus. Despues del misa, ta reuni el familia y mga pariente o amigo. Na niso casa, frutas, castañas y suman (qui ta cusi mi Nana todo el año) el qui ta ofreci con el mga visita.

Visperas del Año Nuevo, ta reuni el familia para el comida de media-noche. Jamon china, queso de bola y pan el qui ta prepara niso todo el año. Año Nuevo numa niso ta tini jamon y queso de bola, por eso con todo gusto niso ta cumi. A las doce, ta sindi ya el manga rebentador, cohetes, lucis y cañon de caña. Alboroto y alegre todo y nuay qui ta desgracia na rebentador por ser chiquitito este - nuuy pa manga “super lolo,” “watusi” y “sinturon ni Hudas.” Nuay rin manga pleito o matansa por ser no ta tini mga tomada el mga hombre. Todo ta na casa con el familia.

A seis de Enero el dia del tres rey. Aqui ta termina el tiempo del Pascua. Ta recoji ya el mga decoracion y ta haci leña ya el Christmas tree qui no mas di pudi usa el siguiente año.

Para mi, mas alegre el Pascua antes. Como?
Juntu-junto el familia na preparacion y na celebracion del Pascua y año Nuevo.

No ta gasta tanto para na mga decoracion y para na comida.

El musico bumbong ta tuca para dale alegria, no para pidi sen con el gente.

El mga “Christmas carols” ta canta o ta tuca numa durante el tiempo de Pascua por eso ta sinti niso bueno mensaje del mga canto.

Nuay desgracia qui ta resulta na celebracion del Pascua.


Alegre y contento todo por ser ta na corazon el espiritu del Pascua, no na manga cosa material.



Source: http://www.angelfire.com/art2/roger_santos/pascua.html
Photo: Unicef Christmas card by Philippine artist Manuel D. Baldemor
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