Lutong Pinoy p.1 (Lelot Balatong, Dinuguan at Igado)

"Masasarap na pagkain, oh sa lamesa ay ihain

Oh sadyang ang pinoy iyan talaga hilig natin

Kahit anong luto, ang subukan tikman lagi mandin

Mga bago sa panlasa, gusto man na aralin

Kaysarap isiping gusto natin iyon, iyan

Napakasarap nga kaya heto mga gusto ko naryan

Mga recipe nito, iyong nais na malasahan

Ahem, ang sarap… tara na sa kainan."-svj

Lelot Balatong/Ginataang Monggo (Ginataan means cooked with coconut milk)

Ingredients:

1 ½ cups sweet rice (malagkit)

1 cup monggo beans (mung beans)

1 ½ cups coconut milk

1 cup sugar

evaporated milk (optional)

How to cook:

1. Toast monggo beans (mung beans) untilgolden brown. Remove from fire. On a flat surface crush the toasted monggo beans with arolling pin. Discard the loose skin from thecrushed seeds.

2. Boil the sweet rice with water.

3. Add the coconut milk and sugar.

4. Mix the toasted monggo beans into the sweet rice. Continue cooking until the monggo beans are cooked thoroughly.

5. Serve with evaporated milk on top.

Dinuguan

Ingredients:

1 lb pork loin, cut into cubes

1 cup vinegar

2 pcs long green pepper

1 1/2 tbsp brown sugar

1 medium sized onion, chopped finely

1 tbsp garlic, minced

1 tbsp cooking oil

1 cup water

10 oz pork blood

How to cook:

Sauté the garlic and onion in a pan

Add the pork and sauté for about 5 mins

If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.

Simmer until the water is almost gone to tenderize the meat

Add the pork blood and mix well. Let this simmer for 10 minutes

Add the vinegar. Simmer for 15 minutes.

Put the brown sugar in followed by the long green pepper and simmer for 2 minutes

Serve hot

Enjoy your meal!

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Igado

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips

½ lb pig’s liver

½ lb pig’s kidney

1 ½ cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

Salt and pepper to taste

6 tablespoons soy sauce

5 tablespoons vinegar

1 ¼ cup water

2 tablespoons cooking oil

Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, sauté the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!