Blogspot - Purple Magz

gatang albacora - ( ga-táng al-ba-có-ra ; Tagalog and Caviteño dish; dw Tag. gata [coconut milk] + albacora [albacore]) [ n .] albacore tuna in coconut milk. ginataang albakora in Tagalog In one of my visits in the public market of Cavite City, I found this small carenderia behind the market. Delving over its array of turo-turo dishes, I was attracted to this gatang albacora being that I'm a big fan of dishes with coconut milk. This one is a bit picante (spicy hot). I delved into it and learned from the cook that she cooked first the fish  ala pinaksiw in pure vinegar with bawang (garlic), luya  (ginger), sili (chili), and asin (salt).  After few minutes of boiling, kakang gata (coconut cream) is added, followed with cutlets of siling haba (green finger chili). Pinaksiw way of cooking removes the fishy odor of albacora and enhanced the taste of the fish.  Adding kakang gata or that thick pure coconut milk adds a creamy and nutty flavor that you cannot resis...

puso  - ( pu-sô;   Hiligaynon [Capizeño of Panay, Capiz]  snack; dw Tag. puso  [heart]) [ n. ]  sweetened glutinous rice in woven nipa palm balls. This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of  puso  can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz.  When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko , sticky and sweet. This  pu so  of Panay is sold by pair. Each pair comes with a plastic bag of  latik na tuba  (nipa palm syrup). This is an old native delicacy of Panay, Capiz.  To serve, the  puso  is cut into...

My pancit odong collection. odong - ( o-dóng; Cebuano, Boholano, and Waray noodle) [ n. ] Visayan stick noodle. Sticks of uncooked odong noodles are dry and stiff like raw spaghetti noodle but would break easily when bent. This Visayan spaghetti-like stick noodles is one of the old-time favorites in the Visayas and Mindanao. It is basically made with wheat flour, salt, water, and food color. Some are flavored with seasonings or with chicken eggs. It is often cooked into a saucy dish with flaked meat of canned sardines, preferably the tomato paste flavored . My PANCIT ODONG collection. Some are from Tagum, Davao del Norte; Davao City, and some from Barra, Opol, Misamis Oriental. Odong is commonly sold in small pack of a dozen (12) sticks, or a little more. Two packs are quite enough to serve one person. When boiled, the sticks will expand  and thicken the remaining soup into a delectable sauce. Usual seasoning spices used are ahos (garlic), sibuyas bombay (red or purple o...