....Lasang pinoy atbp ni kusinerong Gill...: kare-kare ni gill

Sunday, July 5, 2009

kare-kare ni gill

1 buntot ng baka (mga1 o ½ kilo), hiniwa ng tig-3 pulgada
5 kutsaritang mantika
5 ulo ng bawang, pinitpit
1 katamtamang laki ng sibuyas, hiniwa-hiwa
¼ tasang katas ng achuete
1 puso ng saging na saba, hiniwa ng pahaba
2 tali ng sitaw, hiniwa ng tig-2 pulgada
4 katamtamang laki ng talong, hiniwa ng tig-1/2 pulgada
½ tasang bigas, tinusta at dinikdik ng pino
½ tasang peanut butter, asin ,paminta, betsin

Palambutin ang buntot ng baka. Hanguin mula sa tubig at prituhin ng bahagya sa mantika. Igisa ang bawang at sibuyas sa mantika.
Idagdag ang katas ng achuete. Igisa hanggang lumabas ang mantika ng buntot ng baka. Idagdag ang gulay at kaunting tubig upang magkasarsa. Idagdag ang pinulbos na bigas at peanut butter na tinunaw sa 3/4 tasang tubig. Timplahan ng asin,paminta at betsin.ihain ng may kasamang bagoong alamang.

No comments:

What do you think is the influence/effect of globalization on Filipino cuisine?

I am a supporter of globalization by any means, because I
know it will somehow help our developing economy. And the continuous yearning
to learn about Philippine Gastronomy, I am so aroused by the term of
globalization with regards to our food. I am so overwhelmed with positive expectations; however
at the back of my mind, I fear that the rush of globalization will somehow
affect the way our traditions are raised by our “ninuno” and the culture where
we should have been readopting, or “cultural redemption”. But as I am
meditating on this, in the first place, we adapt our food from our invaders,
where mostly of the foods were not for the sake of gastronomy but due to
slavery and for the sake of “belongingness” or sadly to say, colonial
mentality. And because of this “muni-muni” of mine, I realized that we should
have the reinforcement of
multiculturalism…that we can have more booming ideas on how to introduce our
local food to the world.

As a lover
of food and cookery, I have lots of ideas on how to let the world know that
Filipino cuisine exist. And I hope somehow, someday I can be one of the
contributors for this dream. Food
industry is booming all over the world, and hopefully our government will not
only focus on exporting OFW’s as chefs, waiters and other hospitality workers
but also to improve and export our food not only for the Pinoys abroad but also
for the foreigners who have sensitive taste buds as well. I strongly agree to fusion our
local cuisine so that our food will adapt to other countries. This means
financial growth for local exporters, increase in tourism, increase in local
employment, and consciousness of the Filipino dishes in the world.

Still there
should be a balance between globalization and dependence to other countries’
help, or should I say
western influence; still a major call for patriotism. For anyone who
loves their country will not only think of his own, but also for the benefit of
their fellow Pinoys.

Filipino Food Recipes - Origin and Influences

Most of these Filipino food recipes are a mixture of foreign cuisines. History tells us that traders and conquerors from the past brought with them their unique ways of preparing their own recipes in the Philippines. Pottery and porcelain artifacts excavated in central and southern parts of the Philippines prove that the Arabs, Chinese, Malaysians, Indians, and Indonesians have traded and introduced their own recipes to the Filipino people long before Ferdinand Magellan discovered the Philippines. Some of the recipes produced by these traders are chicken curry, chicken with sotanghon, fish ginatan, crabs with jackfruit, fish crab with miswa, kare-kare, kalabasang may gata, fresh lumpia, and chopsuey. Because of the influence of these foreign cultures that began approximately 400 years ago and through the continuous tradition of pinoy (pinoy is a demonym referring to Filipino people) cooking, Filipino folks came to love these recipes and became part of the Filipino food recipes. When Spain colonized the Philippines for three centuries, the Spaniards introduced recipes like arroz a la valencia, afritada, adobo, asado, fish cocido, fish relleno, embotido, menudo, kaldereta, tinola, paksiw, and putsero. Filipinos love the taste of these delicious delicacies and so it bacame part of the Filipino food recipes. Recipes adapted from Malayan cuisine include dinengdeng, dinuguan, kilawin, papaitan, pinakbet, sinanglay, and sinigang. These are the original and native Filipino recipes.

Pinoy cooking of Authentic Filipino Recipes

These authentic Filipino recipes are very simple to cook. Easy to follow and will guide you with the basics of pinoy cooking. It will then be up to you to modify or develop these recipes as you continue learning how to cook delicious Filipino food. Just try them out to get some quality time with your family on the weekend.

We welcome suggestions and comments from visitors of these Filipino recipes. It is our wish to better improve it. Feel free to use the feedback and comment form to interact with us and to other visitors.

Good luck and happy pinoy cooking

....Lasang pinoy atbp ni kusinerong Gill...

Sunday, July 5, 2009

kare-kare ni gill

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What do you think is the influence/effect of globalization on Filipino cuisine?

Filipino Food Recipes - Origin and Influences

Pinoy cooking of Authentic Filipino Recipes

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