CULINARY

CHELSEA JUSTINE S. ASUNCION

BSTN 2-2N

SPECIALTIES OF CAGAYAN VALLEY

SOUPS
NILANEG WITH FISH AND LIVER

6 pieces fresh fish, cleaned

cup cubed pork liver
1-1/2 teaspoons salt
3 cups water
2 tablespoons bagoong sauce
1 cup cubed squash
2 cups cut string beans (2 lengths)
1 cup cut eggplant, (slice diagonally)

Salt fish and liver; broil, and set aside. Boil water and bagoong in a saucepan. Add squash, broiled
fish and liver. Cook 3 minutes. Add stringbeans, eggplant and cook 5 minutes longer. Serve hot. Six
servings.

LININTA

2 cups fresh dulong

2 teaspoons finely chopped ginger
2 tablespoons sliced onion
1 tablespoon salt
2 cups water
Banana leaves about 7 x 12
6 pieces kalamansi

Mix first 4 ingredients together. Place cup of the mixture on two layers of banana leaf. Wrap in the
form of a square and tie with a piece of string. Put wrapped fish in pan and add 2 cups of water.
Cover and boil 30 minutes over moderate heat. Serve with kalamansi juice. Six servings.
ENTRE

OVED (BANANA HEART) WITH FISH

6 pieces fresh fish, cleaned

1-1/2teaspoons salt
2 cups water
2 cups sliced banana heart
2 teaspoons chopped garlic
teaspoons chopped ginger
2 teaspoons sliced onion
1 teaspoon salt
1-1/2 cups fish and vegetable broth
cup sliced tomatoes
Banana leaves, cut 1 wide

Parboil fish with salt in 2 cups water to facilitate flaking. Boil banana blossom in the fish broth for 2
minutes. Drain and chop finely. Reserve broth for cooking fish balls. In a bowl, mix together flaked
fish, banana blossoms, garlic, ginger, onion and salt. Form into balls 2 in diameter. Tie with banana
leaves. Boil broth and tomatoes in a saucepan. Add fish balls and cook 15 minutes. Serve hot. Six
servings.

GINATAANG ALIMASAG
3 pieces of medium-sized blue crabs cleaned and, cut into halves
1 inch piece of ginger, cut into thin strips
3 cloves of garlic, peeled and minced
1 medium-sized onion, minced
3 pieces of thai chili pepper
1 can of coconut milk
1 bundle or package of fresh spinach
1 tablespoons of shrimp paste
fish sauce to taste
freshly ground black pepper to taste
2 tablespoons of cooking oil
Add cooking oil in a preheated pan. Saut the garlic, onion, and ginger. Add the ground black pepper
and coconut milk then bring to a boil. Add in the shrimp paste and fish sauce and cook for about 15
minutes. Add the Thai chili and simmer for 5 minutes. Add in crabs and simmer for 10-15 minutes or
until the liquid is reduced by half, stirring occasionally. Add the spinach and simmer for 5 minutes.
Serve hot and Enjoy.
APPETIZERS

BATIL PATONG
70 g salted pork belly (ordinary pork belly can be used), sliced to small cubes
6 pc longganisa, taken out of its casing
2 cloves garlic, minced
half a small onion, minced
100 g carrot, peeled and cut to strips
100 g cabbage, cut to strips
Salt and pepper, to season
3 c chicken stock
1-2 tbsp soy sauce
150 g miki noodles
4 eggs
Fried miki noodles, for garnish (optional)

In a pan with oil over medium heat, fry the pork belly until crispy. Set aside. In the same pan, cook
longganisa. Set aside. Still using the same pan, saut garlic and onion until soft. Add carrot and
cabbage. Season. Saute until carrot is tender. Set aside. In a pot, pour chicken stock and soy sauce.
Mix. When boiling, add noodles. Cook until tender, about 4 minutes. Transfer noodles to plate. Add
two beaten eggs to the pot with stock to the stock and heat for a minute. Season to taste. Set aside.
Poach remaining two eggs. Place cooked longganisa on noodles, followed by sauted vegetables
and pork belly. Top with poached eggs and fried miki noodles. Serve with soup and a condiment of
soy sauce, chopped red birds eye chili, calamansi juice and minced red onion.
PANCIT CABAGAN

8 pieces boiled quail eggs

lb. cooked Lechon Carajay, chopped
1 lb. fresh Miki noodles
1 medium carrot, julienned
1 small bell pepper, cut into thin strips
cup chopped parsley
lb. pork shoulder, sliced in small pieces
lb. Igado (optional)
head cabbage, chopped
5 cloves garlic, crushed
3 cups beef broth
cup soy sauce
2 teaspoons fish sauce (patis)
3 tablespoons Cooking oil
3 tablespoons chopped scallions
ground black pepper to taste

Heat the oil in a wok or pan. Saute the garlic until it starts to turn light brown. Add the pork slices. Stir-
fry until for 2 minutes or until it starts to turn brown. Pour-in the soy sauce, fish sauce, and 3 cups
beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender. Add
the miki noodles. Toss. Cook for 2 minutes. Add the carrot, parsley, bell pepper, and cabbage.
Continue to cook for 5 minutes. You can add more beef broth if needed. Sprinkle some ground black
pepper. Toss. Put the boiled quail eggs in the wok and top with lechon carajay and igado. Serve.
Share and enjoy!
SALAD

SEAWEED SALAD
lb. lato (or sea grapes), rinsed
1 large plum tomato cored and diced
1 medium red onion, minced
cup white vinegar
teaspoon ground black pepper
teaspoon salt
teaspoon granulated white sugar
In a bowl, combine vinegar, salt, pepper, sugar, tomato, and onion. Stir to mix. Add the lato or sea
grapes. Toss. Let it stay for at last 10 minutes. Transfer to a serving bowl. Serve. Share and enjoy!

JUMPING SALAD

1/2 kilo live suahe ( shrimps), cleaned

5 pcs kalamansi, juiced
1 thumb-sized ginger, chopped
2 pcs bird's eye chili, chopped
salt
Mix all the ingredients together. Serve immediately.

The recipe was named jumping salad because the live shrimps jump as you mix the ingredients with
them, and they are eaten alive.
DESSERT
TINUBONG
grated coconut
salt ganta glutinous rice
bamboo tubes (12 inches long with one node closed)
bamboo leaves.

Extract milk from grated coconut twice with 8 cups water per extraction. Combine milk and salt and
set aside. Get bamboo tubes and line with bamban leaves. Fill each tube with glutinous rice to 3/4
full. Add coconut milk to fill each tube completely. With a barbed wire tied on two poles about 3
meters apart as support, pile the filled bamboo tubes in a slanting position. Create a fire under the
bamboo tubes. Maintain a moderate fire and rotate the bamboo tubes from time to time to cook the
mixture evenly and prevent burning. Put off the fire when liquid on top of the tubes dries up. Keep the
tubes heated on the ember for several minutes to complete the cooking.

BINALAY
4 Cups glutinous rice flour
1/2 Cup water
4 Cups coconut milk
1 Cup water
1 1 /2 Cups brown sugar
Banana leaves
WRAPPED STICKY RICE
Put the glutinous rice flour in a bowl, add water and mix well. Knead the flour mixture to make a
smooth dough. Mold mixture into prepared size balls using your hands. Pass banana over the flame
and wipe, brush with coconut oil from the latik. Place one piece of dough over the prepared banana
leaves and flatten into a patty. Roll the banana leaves to secure the rice mixture and fold the sides.
Arrange the wrapped mixture, folds facing down into the large steamer. Steam over medium heat for
about 20 minutes.
COCONUT CURD SAUCE
Bring coconut milk to a boil in a saucepan and simmer gently over low heat. When oil starts to
separate and solids begin to form. Regularly stir and scrape sides and bottom of pan to prevent from
burning. Continue to cook and stir until curds turn golden brown. Combine water and brown sugar in a
sauce pan. Stir until sugar are properly dissolve, boil until caramelized. Add coconut curd (latik),
remove from heat and set aside.
BEVERAGES

BASI WINE

Basi wine is made by fermenting boiled, freshly extracted, sugar cane juice. The juice is then boiled in
vats and stored in earthen jars. Once it has been cooled, flavorings made of ground glutinous rice
and duhat (java plum) bark or other fruits or barks is added. A dried powdered starter is used to start
the fermentation. The mixture is left for up to three months to ferment and up to one year to age. The
final product is a light brown color and has a sweet and a sour flavor.

BUGNAY WINE

Bugnay contains naturally occurring colored pigments called flavonoids, specifically anthocyanins.
These anthocyanins are considered to play a beneficial role in visual acuity, heart diseases, cancer,
age-related neurodegenerative disorders, diabetes and bacterial infections.

Winemaking is a laborious process. It includes extracting of juice, dilution, fermentation, aging

process, separating residues, bottling, corking, labeling and packaging. During the course of
fermentation, fruit sugars are converted to alcohol known as ethanol, a colorless liquid with pleasant
smell.