Blogspot - Purple Magz

taguto – ( ta-gû-tô; Leyteño [western Leyte] and Cebuano dish ) [n.] fiery hot sautéed minced chicken and chilies. A native chicken is preferred when making taguto. A native chicken is slaughtered by cutting its throat, the blood is set aside, then dressed, gutted, washed clean, and the whole chicken is minced including the head, bones, and feet.  The chicken is dressed.  It is done by dipping briefly the slaughtered chicken in scalding hot water then the feathers are pulled off. The dressed chicken is cleaned thoroughly All the internal organs are washed clean and chopped into pieces, including the gizzard and intestine that are cleaned of its contents. The minced meat and chopped internal organs are sautéed with chopped garlic and red onion.  Internal organs are washed clean and nothing is spared. The whole chicken is minced including the head, bones, and feet The siling kulikot (bird’s eye chili) is equivalent to the amount of chicken meat. Adding finely chopped a...

A serving of chicharon buchi with a dipping of sukang Iloko from a participating food stall during the launching of Mercato Centrale's Mezza Norte in Trinoma, Quezon City last May 3, 2013. chicharon buchi  – ( tsi-tsa-rón but-tsé; Tagalog delicacy; dw Span. buche [crop] )   [ n. ] crisp fried chicken crop . a lso spelled as tsitsaron butse in Tagalog  a .k.a. butse, butse chicharon, butseron or buch i ron in Tagalog Buchi is the Tagalog word for the chicken crop or craw of fowls and other birds. It is the small pouch-like gullet of fowls and birds, a part of the esophagus where freshly swallowed food are temporarily stored for later digestion in the gizzard or for regurgitation as when feeding the nestlings. It is also in the butse that swallowed food is lightly fermented or softened by gland secretions before it passes through the gizzard for grinding.  Pinoys would collect butse , clean it thoroughly then deep fry to become chicharon also known in Tagalog b...

biti - ( bi-tì ; Bicolano [Camarines sur] preserved ) [ n. ] dried salted swim bladder of abo fish (tiger toothed croaker), a kind of local fish found in the seas of Camarines sur in Bicol. When dried and uncooked, biti is flat and leathery. Biti is rare and priced expensive when available.  Dried biti I bought from the public market of Legazpi City in 2015. It is cooked by pan-frying on low to medium fire. It would swell and turns crisp like chicharon when cooked. Biti would expand and swell like balloon when pan fried.  Pan frying has to be done quickly on medium fire. Biti would easily get scorched and burned. It must be golden brown when cooked, not dark brown. It can be served as breakfast meal with sinangag na kanin (pan-fried rice) and sunny-side-up chicken egg, or served as snack or pulutan (food served along with alcoholic drinks).  Dried biti is very light in weight, almost like that of paper. As of 2009, a kilo of biti is worth around P1,200.00 in Naga ...

I got this freshly fried betute tugac during the sneak preview of MarQuee Mall's 'Big Bite' The Northern Food Festival in Angeles City, Pampanga in October 2013. etute tugac - ( ba-tú-tè tu-gák; Capampangan exotic dish) [n.] fried stuffed edible frog . a.k.a. batute or batute tugak in Capampangan   also spelled as betute tugak in Capampangan I found this skinned ricefield frog sold in the public market of  Cabanatuan City January last year. There are ingenious Capampangans and Novo Ecijanos who would tan the skin into leather and made into taxodermy-like coin purse with keychain holder A fried relleno -like skinned farm frog stuffed with minced frog meat or ground pork and finely chopped fresh herbs and spices. It is an exotic dish made of whole tugac (farm frog) caught from the river or rice paddies in Pampanga. When I came back to Cabanatuan City last June 2012, I brought home and cooked these skinned frogs. The frog is skinned and all its entrails are removed, fee...

barako finger     - ( ba-rá-ko fing-geyr; Tagalog delicacy) [ n. ] green finger chili roll \dynamite chili.  a.k.a. dynamite chili , or dynamite chili stick in Tagalog and Cebuano The siling labuyo (green finger chili) is cut lengthwise with the stalk remained intact, seeds removed, washed clean, then filled with cheese stick. Another version is filled with sautéed ground meat in chili sauce instead of cheese stick. The filled chili is then wrapped in lumpia wrapper (wanton wrapper). The stem or stalk of the finger chili juts out like a wicker of a dynamite. Thus, it is also called dynamite chili because of its dynamite-like appearan ce. Packs of fresh and uncooked barako fingers sold in food stalls in Caticlan Airport in Malay, Aklan . Barako finge r is deep fried and served as appetizer. It makes good partner with your ice-cold beer. Barako finger is not t oo hot than one may think because siling haba (gre en finger chili) is mildly hot and that its seeds re...

a.k.a. tuna chip or fish skin crackers  Fisharon - ( fish sa-r ón , n. dw Amer. fish + Span.. chicharrón [fried pork crackling] ) fish skin cracker It is made with deeply fried skin of matured fish, such as bangus (milkfish), tuna, tilapia (St. Peter's fish). A Pinoy delicacy. A recently invented " pulutan " (finger food that accompanies in drinking session).  Tuna chips (f isharon ) from Gen. Santos City The word fisharon is coined after combining the English word "fish" and " chicharon " (from Span. chicharron , meaning fried pork crackling).  Tuna fisharon is also known as Tuna chip in Gen. Santos City. For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...