Pipian

Pipian is like the chill cousin of kare-kare. It originally came from Mexico during the Galleon Trade era. Over time, Caviteños swapped roasted almonds for toasted rice. It’s creamy, savory, and totally underrated.

Ingredients:

1 whole chicken, cut into serving pieces

1 head of garlic, crushed

1 medium onion, finely chopped

1 tablespoon annatto (achuete basa), extract the color in ½ cup water

2 1/2 cups water (or more)

1 chicken bouillon (for extra flavor)

2 tbsp rice flour (or more)

1 small bottle peanut butter (or more, to taste)

cooking oil

fish sauce (patis)

pepper to taste

chopped green onions 

pechay and sitaw (optional)

Procedures:

Toast the rice flour in a pan over low heat until lightly browned. Remove and set aside in a bowl.

In another pan, sauté the garlic and onion.  Add chicken pieces and fry until light brown.

 Add 2 ½ cups water and boullion. Bring to a boil and let simmer for at least 10 minutes.

Add peanut butter and annatto extract. Stir well to combine.

Season with patis and pepper to taste.

Add toasted rice flour slowly while stirring to prevent lumps. 

Bring to a boil, then simmer until the sauce has thickened while stirring ocassionally to prevent the bottom from burning. 

Stir the chopped spring onions, reserving some for garnish.

Calandracas

Calandracas, one of the earliest recipes featured on this blog, deserves a revisit after 15 years. 

It's worth noting that since fully dedicating myself to Chabacano advocacy last year, this blog has seen a shift away from regular recipe features – a conscious choice that even led me to step back from my sideline food business. I've always believed in the power of focused effort, understanding that prioritizing what's most important in the present moment is key. This time, I'm revisiting Calandracas with a twist, using ground beef instead of the chicken that was traditional in our home's version and the one I initially shared. 

This adaptation will be used for an upcoming heritage food presentation and cooking activity for children and it's crucial to trial the recipe thoroughly beforehand.

Ingredients:

500 grams ground beef

10 cups water or more

2 beef bouillon cube (for extra flavor)

5 garlic cloves, crushed

1 onion, finely chopped

1 tablespoon cooking oil

200 grams macaroni (or more)

1 carrot, diced

2 medium potatoes, diced

1 cup squash (kalabasa), diced 

1 cup cabbage, chopped

1 cup pechay or Baguio pechay, chopped

1 can Alpine milk 

salt and pepper to taste

1 egg (optional)

Preparation:

Heat oil in a large pot over medium heat. Sauté garlic briefly until fragrant, then add onions and cook until soft. 

Add the ground beef to the pot. Break it up with a spoon and cook until it's fully browned and no longer pink.

Pour in the water and add the beef bouillon cube. Bring to a boil, then add the macaroni and cook for 10 minutes.

Add the carrots and potatoes. Cook for 5 minutes. Then add the squash, cabbage and pechay.

Season with salt and pepper to taste and simmer for 5 more minutes. 

Stir in the milk and heat through, but do not boil.

If using egg, slowly drizzle in the beaten egg while stirring the soup.

Cover and rest for a few minutes before serving.

Pancit Puso - Cavite City Sellers

Pancit puso has its origins in the Galleon trade era, a time when Cavite engaged in significant trade with Chinese and Mexican immigrants.

Today, it can be easily found in public markets to daily merienda vendors and small food shops selling it on huge bilaos. This dish features two types of noodles - bihon and miki in achuete. It is typically adorned with vegetables like carrots, cabbage, green beans, chayote, pork, shrimp, and chopped chicharrón. It is accompanied by pickled palm heart, which imparts a tangy flavor, balancing out the richness of the dish.

In the past, calamansi was costly, leading to the use of pickled palm heart (puso) as an alternative, which eventually gave the dish its name.

Esti el quatro ta vindi na grande bilao el pancit puso aqui na ciudad

(Here are four who sells pancit puso in big bilao in the city)

Asao Grill and Steak House

T’s Kitchen

Diego's Panciteria

Hattdy's Kitchen

#LutongCavite #SaborDelCaviteños
#CaviteCityFoodFinds #PancitPusit 

#PinoyFoodPorn

#CaviteñeanHeritageCuisines 

#WeLoveCaviteCity #CaviteCity

Pancit Pusit / Pancit Choco En Su Tinta - Cavite City Sellers

 

Pancit pusit or pancit choco en su tinta literally means “noodle with squid in its own ink”. The recipe originated from the necessity of Caviteño fishermen who had to prepare freshly caught squids with noodles to be able to extend it and have enough food for the whole family.

The customary garnishes include freshly chopped kinchay, fried garlic, and sliced kamias or ginadgad na mangga for a touch of acidity. These vibrant toppings not only elevate the dish's visual appeal but also introduce a delightful burst of flavors. The sliced kamias or ginadgad na hilaw na mangga provides a tangy counterpoint to the pancit pusit's rich flavors, while crushed chicharón serves as an optional topping.

Esti el quatro ta vindi na grande bilao el pancit pusit aqui na ciudad na traditional el sabol pati el adorno

(Here are four who sells pancit pusit in big bilao in the city in its traditional taste and toppings)

Emily's Kitchen

Cantina De Tita A

Asao Grill and Steak House

Scottie’s Kitchen

NOTE : All sellers require at least one day advance order

#LutongCavite #SaborDelCaviteños
#CaviteCityFoodFinds #PancitPuso 

#PinoyFoodPorn

#CaviteñeanHeritageCuisines 

#WeLoveCaviteCity #CaviteCity

10 Ulams Only Legit Caviteños del Ciudad Knows

 

Cavite City has so many heritage cuisines not yet known to many. Here are the first ten dishes. 

For RECIPES: Kindly type the name of the dish in the "Search This Blog" box at the left corner.

#CaviteCityFood #PagkaingCaviteño #CaviteCityDishes #CaviteñeanCuisines ================================= Feel free to follow: ● Facebook: https://www.facebook.com/lutongcavite ● Blog: http://lutongcavite.blogspot.com ● YouTube: Lutong Cavite ● Twitter : https://twitter.com/lutongcavite ● Instagram : https://www.instagram.com/lutongcavite ================================= Don't Forget to Like, Share, Comment, Subscribe and Press the Bell icon 🔔 Gracias for Watching !

Top 12 Authentic Cavite City Cuisines

Top twelve most popular Authentic Cavite City Cuisines in the city that is still commonly being cook, serve or sold today by pure Caviteñean households, suking popular city carinderia/turo-turo and some city restaurants. ❤️ 

For RECIPES: Kindly type the name of the dish in the "Search This Blog" box at the left corner.

#CaviteCityFood #PagkaingCaviteño #CaviteCityDishes #CaviteñeanCuisines ================================= Feel free to follow: ● Facebook: https://www.facebook.com/lutongcavite ● Blog: http://lutongcavite.blogspot.com ● YouTube: Lutong Cavite ● Twitter : https://twitter.com/lutongcavite ● Instagram : https://www.instagram.com/lutongcavite ================================= Don't Forget to Like, Share, Comment, Subscribe and Press the Bell icon 🔔 Gracias for Watching !

Trenta Kumida na Gangley

Food Seller Name: Trenta Kumida Na Gangley

Location: 1039 Gangley Brgy 60 Cavite City 4100

Type:  Filipino

Average Price Per Dish: P35

This is not a resto but a seller of lutong ulam for lunch.

Here are some of the Caviteñean cuisine gems they are selling weekly at P35 each serving

Carne Con Sarsa

A saucy rich beef tomato based cuisine with mashed liver. 

Asao de Carajay

A rich afritada like dish made with chicken and camote.

 Bistek Aleman

Pork, chorizo and red onions in rich a bit sweet sauce. 

Carioca

Minced meat with pork, carrots, potatoes and green peas.

Chin Chao

Chin Chao is brown unsweetened kutsinta/tikoy like sliced into cubes and white pancit like thick noodles both made or rice and glutinous rice flour. It is serve in a cold drink together with sago, gulaman, arnibal and shaved ice. Others add coconut milk and pinipig.

Ingredients:

chin chao

sago

gulaman

arnibal

pinipig (optional)

gata

Procedure:

Slice the kutsinta like chin chao into small bite size pieces.

Layer the ingredients in a glass.

Add ice

Add arnibal and serve

This is another version with gata and pinipig

Asao de Carajay

Asao de Carajay, a “sankutiado” dish of pork , liver and chicken cooked in wok, flavored with  vinegar, atsuete for color and taste, bay leaf and camote, more of a cross between adobo and afritada but richer).

This is just an attempt to replicate it based on the ingredients described above. 

Ingredients:

2 lbs chicken (cut in pcs)

1 lb pork (cut in 1-1/2 inch squares)

1/4 kilo chicken liver

1 head garlic (crushed)

1 medium onion (chopped)

yellow camote, sliced and fried

vinegar

atsuete oil 

bay leaves

salt and pepper to taste

flour

cooking oil

Procedure:

Marinate chicken, liver and pork pieces in vinegar and garlic. Brown quickly in hot oil. Remove from pan. Saute garlic and onions. Add browned chicken, liver, pork and bayleaf. Add back marinate and simmer until tender.  Add salt and pepper according to taste. Add achuete oil. Add fried camote and let the sauce thickened more. Serve with rice.

Pansate

Pansate is a Caviteñean type of pancit which is similar to pancit canton except it is swimming in sauce thus could pass as Lomi. It offers a satisfying medley of textures, combining the softness of the noodles with the crunch of fresh vegetables, creating a delightful symphony for the palate.

Ingredients:

For Toppings

1/4 kilo pork, boiled and sliced into bite sizes
1/2 cup pork liver, sliced into bite sizes
a handful of snowpeas, ends removed
1 medium sayote, sliced diagonally
1 small bundle pechay baguio, sliced
1 medium carrot, thinly sliced diagonally
1 tbsp soy sauce
half a kilo egg noodles, rinse in running water
1 small head garlic, minced
1 onion, minced
black pepper
oil

For Sauce
soy sauce
pork/chicken broth
corn starch dissolved in warm water

Procedure:
Sauté onion and garlic in oil until onion is transparent. Add pork, and pork liver. Stir gently for 2 minutes. Add sayote and carrots, stir fry for a minute. Add chicharo then peachy baguio. Cover and cook for another minute. Add soy sauce and pepper to taste. Add enough pork/chicken broth then bring to boil, add corn starch mixture, stir in noodles. Keep on stirring until noodles is cooked. Be sure that the end product is swimming in sauce. Serve hot with calamansi.

Malabanos

Malabanos is Cavite-style fish adobo dish made of eel (palos) which is meaty like pork. Let us revisit cooking it again this time with better photos.

Ingredients:
Female Malabanos (already bathe in turmeric and sliced thickly)
turmeric (luyang dilaw) if not bathe in it
vinegar
garlic
salt and pepper to taste

Procedure:

Pour enough vinegar into the malabanos. Add minced/chopped garlic. Add some turmeric. Salt and pepper to taste. Bring to a boil the way how you normally cooked your adobo. Fry fish until is crispy outside. Add back to the sauce.

Adobong Dilaw

Adobong Dilaw or Adobo Seca is another way of cooking adobo without soy sauce and using turmeric instead.

Ingredients:
1 kilo pork, cut into large cubes
1/2 cup white vinegar
1 head garlic, crushed
1/2 thumb size ginger , cut into strips
2 tsp patis or more to taste
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp. turmeric powder
cooking oil
water

Procedure:
Pan-fry pork until brown. Set aside. Pour enough water on the same pan add back pork. Add in the vinegar, garlic, bay leaves, ginger, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as necessary. Add in the pork and turmeric powder, simmer until tender,. and the remaining liquid has turned to oily sauce, correct saltiness as required. Serve over rice.