Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.
This is usually served as an appetizer or a snack, but it works well with hot rice.
400 gms. kuhol
10 gms. garlic
20 gms. ginger
20 gms. onion
1 tbsp. cooking oil
1 tsp. salt
½ cup gata (first extract)
½ cup gata (2nd extract)
¼ tali (bundle) kangkong or malungay
Soak kuhol in water overnight.
Clean and wash the kuhol
Sauté garlic, ginger, onions, season with salt then add in the kuhol.
Pour in the coconut milk (2nd extract first).
After a while add the first extract.
Add the kangkong leaves or malungay
Let simmer until the coconut milk is well absorbed.
Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.
Kinunot na Pagi or Kinunot na Isda
1/2 kg pagi
1 coconut grated (set aside the kakang gata)
1 cup malunggay
1 medium sized onion, sliced
3 cloves garlic, crushed
small ginger, crushed
3/4 cup vinegar
5 pcs siling haba, sliced
2 siling labuyo
salt and pepper
Boil the cut pagi and ginger for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
In a medium heat, combine coconut cream, garlic, onion, salt and pepper. Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.
Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.
Sizzling sisig A Filipino dish Originated from Pampanga a province located at the northern part of the Philippines. The dish made from parts of Pork” pig”head and liver, usually seasoned with calamansi and chili peppers.
250 grams pig ears (estimate)
400 grams pigs face (estimate)
220 grams pork liver (estimate)
3 tablespoon soy sauce
3 pieces bay leaf
1/2 teaspoon msg
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon ground black pepper
1 whole big white onion, finely chopped
2 tablespoon knorr seasonings
5 piece calamansi
3 pieces green chili finger(chopped)
1/4 cup butter (or margarine)
Put-in pork parts in a pan, then add soy sauce, garlic, half of msg and bring to a boil, simmer for 30-45 minutes or until pork parts are tender.
Remove the pork from the pot then let it cool.
Chop the pig ears and pork belly into fine pieces
Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.