I came across this book "Pulutan - From The Soldiers' Kitchen" by Elmer D. Cruz and Emerson R. Rosales (btw, these guys were part of the Oakwood mutiny" which gave me the idea to come up with this thread...
Pulutan exclusive, share your recipes please...
----- "I have neither the time nor the inclination to explain myself to a man who rises and sleeps under the blanket of the very freedom I provide and then questions the manner in which I provide it."
ahhaha!!! meron pala nito...share the link, kung meron na kayong copy nito
----- "WORK hard, PLAY hard, and see the difference in the morning!" "Whatever plans I have in mind, Lord, I surrender them to YOU. I will do the best I can. But in the end, let Your will be done. Amen"
recipe ko, adobong paa ng manok, mggisa ng bawang at sibuyas, tpos igisa na din ung paa, tpos pag mejo nprito na, lgyang ng tubig, toyo at asukal, konting ketsup at sili. tpos tkpan ang pnglutuan, eithe lakdero or kawali, tpos hintayin lumambot, kng gusto nyo mblis lmambot, sa pressure cooker nyo iluto.. sarap nyan
Amount Ingredient Preparation
1/4 cup vegetable oil
1 tablespoon garlic chopped
1/2 cup onions chopped
1/4 cup ginger fresh, chopped
2 tablespoons dilao fresh, (tumeric)
1 kg pork cooked and cut into 1/2 inch slices
1 1/2 tablespoon hot chili peppers (siling labuyo, chopped)
1 1/2 cup bagoong alamang
6 cups coconut cream
2 cups hot green peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips
1 1/2 cup sweet red bell pepper red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips
Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary.
Note: chillis and peppers to be added according to spiciness desired.
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1 1/2 kilo Pork head or lechon pata
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock
1) Grill pork head for to remove hair.
2) Boil pork head until tender.
3) Take out all the meat and dice.
4) Heat oil and saute garlic, onion, red pepper, pork meat and liver.
5) Season with liquid seasoning, black pepper, and brown sugar.
6) Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.
1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper
Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sautť onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.
Etong Sa Akin Mura lang na pulutan yung aking Adobong Tokwa with Garlic Saute, di ba healthy na affordable pa eto yung recipe:
Tokwa washed and cooked-ikaw kung ilan gusto mo pero 4 ok na
Garlic - crushed
Soysauce- Mas masarap kung DatuPuti gagamitin kasi malinamnam
Sibuyas- pahiwa ng paadobo
Siling Labuyo- bahala ka na kung ilan at kung mapula o green
Mantika-syempre kailangan sa paggisa
At Maggi magic sarap seasoning pangpalasa
Igisa yung bawang at sibuyas sa mantika tapos ilagay yung nalutong tokwa na nakagilit na yung pacubes at gumawa lang ng sauce na may bawang, pwedeng lagyan ng sili pampaspice, aphrodisiac pa.
heat pan. put about 2 tbsp oil, then butter... then saute garlic and some onions.. put the chicken cubes and when cubes is mixed put the cream of mushroom.. add 1/2 cup water.. put the mushroom and add a little bit salt and pepper to taste.. let it simmer but stir occasionally...
in another pan, fry the hotdogs.. after fryng place in a serving plate..
when mushroom sauce is done.. top it on the hotdogs..