Bagong taon, bagong buhay mula sa Colegio Del Sagrado Corazon de Jesus

Sa simula ng taon ay magandang balikan ang tradisyonal na pagluluto at pagkain. Isa sa mga koponan na lumahok sa 3rd Tabu-An Annual Western Visayas Ilonggo Heritage Cooking Competition na lumikha ng malalim na impresyon sa akin ay ang Colegio Del Sagrado Corazon De Jesus ng Iloilo City, dahil binigyan nito ng halaga ang mga tradisyonal na paraan ng pagluluto at gumamit ng mga sangkap na halos mabaon na sa limot.

Isa na rito ang pinanggat nga ugbos sang baringhoy nga may sinugba nga uga kag baboy o stuffed cassava leaves with dried fish and pork belly in coconut sauce, kung saan ginagamit ang dahon ng balinghoy o kamoteng kahoy bilang pangunahing sangkap.

Gumawa rin sila ng kinilaw na isda, ang kinikilalang tradisyonal na lutuing Pilipino, at piniritong suman na may iba’t ibang minatamis na halo tulad ng latik, halayang ube, minatamis na langka at yema na nagwagi ng 1st place para sa Best in Dessert.

Ang koponan ng Colegio Del Sagrado Corazon De Jesus ay binubuo nina Hansel Y. Amenoso, John Paul P. Frias, Windzor G. Aldea, Kenneth Gepanayao, Jun Delmar, Faith Pinedes, Alexis Danieve Mabalanghot at Achiles S. Capuso, bilang coach.
Kaya ngayong bagong taon, muli nating tuklasin ang sarap at walang katulad na pagkaing Pilipino.

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MAIN COURSE
Pinanggat nga ugbos sang baringhoy nga may sinugba nga uga kag baboy
(Stuffed cassava leaves of dried fish and pork belly in coconut sauce)

Ingredients
500 g young cassava leaves
100 g uga (dried fish)
100 g tian sang baboy (pork belly)
500 g coconut milk
25 g ginger
25 g onions
25 g garlic
Salt and pepper to taste
Chili peppers and onion leaves for garnishing banana leaves for under liner

Procedure
Grill the uga (dried fish) and debone it into small fillets. Grill the pork belly and slice it into regular bite size portions. Wash the young cassava leaves and pat dry with towel.

Using the lusong and hal-o (mortar and pestle), pound 250 grams of young cassava leaves and set aside. Using the remaining cassava leaves, lay it flat and fill with spoonful of the pounded cassava leaves and top with ginger, onions, garlic, grilled fillet of pantat (hito) and the grilled pork.

Season with salt and pepper to taste. Line the wok with banana leaves and arrange evenly the wrapped young cassava and pour over the coconut milk.

Season with salt and pepper. Bring to a boil for about 3 minutes and slowly simmer for 10 to 12 minutes or until the cassava is cooked.

Serve the pinanggat on the center of a plate and pour some coconut milk sauce and garnish with the chili peppers and onion leaves.

DESSERT
Pinirito nga ibus nga may dinulce nga ube, paho, langka nga may dulce de leche salsa, linatik na lubi (Caramelized rice cake or suman stuffed with ube halaya, mango, jack fruit jam with light custard and coconut meat reduction)

 Ingredients
For the ibus or suman:
3 cups glutinous rice or malagkit
2 cups pure coconut milk
25 g ginger
Salt to taste

For the ube halaya:
2 cups ube (purple yam)
1/2 cups condensed milk
1/2 cups coconut milk
1 tbsp sugar

For the dinulce nga langka:
2 cups langka (ripe jackfruit)
1 cup refined sugar
1/2 cups water
2 ripe mango

For the custard sauce
4 egg yolk
1 whole egg
1 cup milk
1/2 cup refined sugar
1/4 cup all-purpose flour
1 tbsp vanilla
1 tbsp butter

For the latik
3 cups coconut milk

for the caramel
2 cups washed or Mascuvado sugar

Cooking oil for deep frying

Procedure
Wash glutinous rice. Add all the ingredients for the ibus and cook in low heat. Set aside and cool. Wash the ube (purple yam) and boil. Cool and peel and mush finely.

In a cooking pan mix ube, coconut and condensed milk and cook in a very low fire, folding occationally until it thickens. Fold in butter and set aside to cool.

For the langka (ripe jackfruit), place the water and sugar in a sauce pan and boil in low temperature, until the syrup thickens. Fold in the jackfruit and simmer for another 10 minutes or until syrup coats the Jackfruit. Cool and set aside.

For the custard sauce, mix all ingredients and whisk until free of lumps. Bring the custard into boil using a double boiler until it slightly thickens then fold in butter and let cool.

For the latik, boil coconut milk until it expresses oil and become brownish and forms a crumble. To assemble the rice cake, spoon rice and make a ball and flatten in a greased baking pan.

Add the different stuffing and cover with another portion of boiled rice and form into 2-inch square cakes. Coat with flour before frying.

In a frying pan, heat oil and deep fry the rice cake until golden brown. Set aside and cool. In another frying pan, heat oil and caramelize the brown sugar and lightly coat the fried rice cake. Set aside and cool.

APPETIZER

Seafood Kinilaw
Ingredients
1 large onion, sliced
1 large bell pepper, sliced
5 lady finger (hot) green peppers
1 ginger, stripped
3 cups tuba vinegar
100 g tanguigue
100 g shrimp
100 g litob meat (ark shell)
100 g squid
Juice extracted from two large green mangoes
3 tbsp brown sugar
3 Iba (kamias), thinly sliced
2 tbsp cooking oil
150 grms pomelo fruit
Salt and pepper to taste

Procedure
Wash and devein shrimps. Soak shellfish in water for at least an hour and scrub it with brush to thoroughly get rid of the silt.
Slice the squid for about ½-inch thick. Slice the tanguigue about 1 x 1-inch cubes.

In a heated pan put 2 tbsp cooking oil. Saute ginger, squid and the litob meat for a minute and set aside to cool. In a mixing bowl, combine the juice extracted from the green mango, tuba vinegar, sugar, ginger strips and season with salt and pepper.

Add the sliced onion, iba, (kamias) bell peppers and the lady finger green chilli peppers and carefully fold in the seafood and shell fish. Set aside and let it marinate for at least 5 minutes.

To serve, half fill the shot glass with the kinilaw and garnish with morsels of pomelo (suha) fruit, sliced lady finger green chilli peppers and onion leaves.