Kilawin

Caviteñean kilawin is not made of raw fish but instead of grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.

Ingredients:

300 grams cow librillo, cleaned and boiled til tender then chopped in small pieces
150 grams cow pancreas, cleaned, grilled ang mashed into paste
1/2 - 1 cup vinegar, depending on taste
1 green papaya, thinly shredded
4 cloves garlic, minced
1 medium white onion, chopped
1/2 c water or more
2 tbsps miso paste
2 tbsps oil
Long green chili
Salt and pepper to taste


Procedure:
Soak mindonggo and grated lungs of cow in salt, pepper and vinegar, set aside.
Sauté garlic, miso and onion in oil.
Add pancreas and mindonggo. Cook until tender.
Add papaya and sili. Simmer until done.



Best paired with: Adobo and Kare-kare

Quesillo

Kesong puti or quesillo as how we call it here in Cavite is a proudly Philippine cheese made of carabao's milk. Traditionally it is sold wrapped in banana leaves.



My lolo use to buy this for merienda whenever he wins in sabong together with salakot or bonete bread in Dizon's bakery. This is best paired with pandesal but me I love it with the salakot bread but only pandesal and bonete are now available in Dizon's bakery.



Quesillo is also placed on top of traditional Cavitenean bibingka along with white sugar and itlog na pula.

Lagang Baka con Sarsa

Lagang Baka is a Filipino-style boiled soup made with beef shanks, potatoes, pechay and cabbage.

In Caviteñean cuisine, Lagang Baka or Pochero Con Sarsa as how others call it is not complete without a side dish made of boiled and mashed squash, camote, banana, eggplant, minced garlic and vinegar. This is one of my all time fave childhood Caviteñean dish and here is our recipe at home.

Ingredients:
3/4 kilo of stewing beef (brisket, shank or short ribs), cut into serving pieces
1 whole onion, quartered
3 medium-sized potatoes, quartered
2 cups squash, cut same size as potatoes
1 cup camote, cut same size as potatoes
3-4 saba bananas, sliced into 3 or 2 pieces each
2 pieces eggplant, broiled separately, peeled and mashed
1 small-sized cabbage, cut into chunks
1 bundle pechay
salt and pepper to taste
minced garlic
vinegar


Procedure :

Place beef pieces in a large casserole. Cover with water. Add onion and salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover tightly and simmer for one and a half hours. Test for tenderness. Add more water if necessary. Pressure cooker can also be used for more tender beef and speedier process.

When beef is almost done, add potatoes, squash, camote, and saba banana. Simmer until vegetables are cooked. Next, add pechay and cabbage. Simmer. Add pepper to taste.

For the side dish:

Remove all cooked squash, camote and banana. Mash in a bowl. Add mashed eggplant, minced garlic depending how spicy you want it and a little vinegar just to taste.

Best paired with : Daing na Isda

Look What I've Found

Last month while I was cleaning I found this in one of the old aparador of my lola…

Old mailing envelops by the Cavite Tourism Board.


It’s always nice to reminisce when the city is still simple and not yet progressive (as if naman nag-progress hahaha)

XIII Martires Monument was built in 1906 to honor the Cavite's revered martyrs.

I wonder where are all the children in photo now ?


Old Cavite City Hall, public market main road and the patron saint of the city Nuestra Señora de Soledad de Porta Vaga.


Fishing boats at the back of Cavite City Hall before. Now squatters are more prominent in the area.


Some of city's most historical sites



Sangley Point circa 70's. Once the site of US Naval Air Station for many years, until the US government shut the base down for reasons of economy. For ages there are rumors Sangley will be turned into something like Subic but of course those are just mere promises. I remember one of the recent college graduation I attended wherein the mayor promised in his speech there will be lots of job for the graduates in Sangley but I wonder where are those jobs and where is the progressed when from 1st class city , now we are a 4th class city talk about politics and the politicos lol

Hello 2010 !

Living in Cavite City for almost three decades, I have developed a deep connection to this city, as it is where my ancestors resided as early inhabitants. It holds a special place in my heart, and I believe it is now the perfect time to contribute something meaningful back to the city I hold dear. Combining my love for the city with my dream of having a food blog presents a wonderful opportunity to showcase the local culinary delights and promote the vibrant food culture of Cavite. By sharing my experiences and insights through my blog, I hope to not only satisfy the taste buds of my readers but also shed light on the rich gastronomic heritage that Cavite has to offer. It is a small way for me to express my gratitude and give back to the place that has shaped my identity and filled my life with cherished memories.

Welcome to LUTONG CAVITE Blog !