From: sobejana@hplabsz.hpl.hp.com (Regina Sobejana)
Newsgroups: soc.culture.filipino
Subject: Re: Food ...
Date: 21 Aug 92 01:08:39 GMT
Organization: Bill & Dave's Garage

dannya@ESD.3Com.COM (Danny Alvendia) writes:

> That's right, Ginnie! Sa Bicol yata ang pinagsimulan nito.
>

I had "ginataang isda" 'bout couple weeks ago (the fish was wrapped by either
pechay or spinach leaves...spicy, cooked with coconut milk).   I'm not sure
what it was or the real name for it; but gees it was so good!  Any Bicolano/a's
out there know what I'm talking about?  I can't remember the name for it.  
Then I had "laing" not too long ago too.  [By the way, don't you think that
Bicolandia foods are somewhat very similar or actually almost the same as 
Thai foods? ...Spicy, lots of chilis..hot stuff, and mostly with coconut milk
...hmmm sarap (high colesterol nga lang, but what the heck, masarap pa rin).

> Tito, baka marunong ka magluto nito. 
>
> Sa Barrio Fiesta (Milpitas), the cost of 1 order is $9.90. Laing is
> really good but for that price, IT BETTER BE GOOD!
>
I dunno...masarap nga sa Bario Fiesta, pero harang naman.  Kasing sarap din
ang luto nila ng Gold Ribbon (also in Milpitas) and Goldilocks (at SJ/SF).  
Though GR and G are not as fancy as BF. If you want to eat at BF at the
right price, dine or eat there during weekdays.  Weekends tends to be 
real steep.
  
Now lets go back to "laing" well, I just want to give you an idea how I
cook it.  I learned how to make it from my brother-in-law who's a 
Manilan~ong-Bicolano and such a great cook (wish I could cook like him, but he
doesn't know most of the names of his Bicolandia dishes; he just cooks 'em).
He cooks 'ala tikim-tikim lang daw, so he didn't actually give me a recipe.
And I learned from watching him cook with "hands-on training."  So just use
your taste buds ;-)

(Tito, Ben and other Bicolano/a's out there, paki critique na lang ;-) )

Ingredients (approx. for 4 servings)

10pcs. medsz. fresh taro leaves 
16oz of coconut milk
shreaded tinapa (salted smoked/dried fish)
shrirmp
pork/beef
bagoong (anchovy souce or patis, or asin)
chili (get siling-labuyo if you can)
garlic
onion
ginger

1) Dry (green-dry) taro leaves for approx. 10-12hrs (Actually, mas madali pag 
   may dehydrator machine ka.  But since I don't, what I do, is tie the 
   taro leaves in a bundle, place a hook, and hang them on my 'sampayan'
   (clothes line) for about 10hrs, depending how hot the day is.  Keep 
   them dried-green tho).   After dyring the leaves, shred them in small
   pieces (the taro leaves have distinctive lines/folds that they can be
   easily shred by your fingers, if they're properly fresh-dried).  
2) Prepare your ingredients: 
   Cut the garlic, onions, ginger in small pieces.  Also cut the pork or
   beef (whichever meat of your choice) and shrimp in small peices or
   saute size.  Shred the 'tinapa' or smoked-dried fish  (one piece of
   tinapa is just about right).   Wash the chilis or 'siling-labuyo' 
   and remove the stalks  (though if they're fresh and comes with leaves,
   you can also mix the green chili leaves, othewise mang-nakaw ka na lang
   ng siling-labuyo sa sukang-labuyo ni Mang Tomas ;-)
3) Pour coconut milk in a pan.  Boil in the medium heat.  Saute pork (or beef),
   garlic, onion, ginger on the frying pan till tender, then add chili 
   (note: don't overcook the chili or mawawalan ng espiritu...err i mean
    ng anghang).   Then mix the sauteed ingredients on the boiling coconut
   milk.  Mix.  Add shreded fish and taro leaves; keep mixing.  Add drops of
   bagoong (anchovy sauce, if your not pihikan) _or_ regina patis (fish 
   sauce, if want to remember me) _or_ plain asin (salt, if you got boring
   taste buds ;-).  [Just remember to add what suits your buds, and 
   don't make it too salty, since you already have 'tinapa' mixed in].
   Mix until 'laing' turns somewhat thick, tender and ready to serve.   

You can serve 'laing' over plain steam rice.  But I like my 'laing' served 
with piniritong-isda (bangus or galung-gong) and rice.  Or serve with 
chi-charon and rice.  Hmmm sarap!  

>  
> /Danny

Hoy Danilo!  It's your fault that I got this PFUS again.  Hay nako't 
makauwi na nga't ginugutom tuloy ako!

--Ginnie
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