Healthy cooking ngayong 2014!

Pagbabalik sa tradisyonal na pagluluto at pagkaing malusog at nakabubusog ngayong 2014.  Iyan ang tagubilin ng koponan ng University of St. LaSalle (Bacolod City) sa nakaraang 3rd Tabu-An Annual Western Visayas Ilonggo Heritage Cooking

Competition kung saan nakuha nila ang 3rd Place para sa Diners Choice Award, 3rd Place para sa Best in Appetizer at 3rd Place para sa Best in Main Course.

Kahit 3rd place lamang ang nakuha nila, naging mahigpit ang labanan sa pasarapan ng pagkain.  Dahil para sa akin, unique at healthy ang alay ng koponan ng mga University of St. La Salle, Bacolod.

Pinagsama nila ang iba’t ibang lasap at timpla mula sa appetizer na Hinanggop nga Balinghon nga may Rabanos kag Marguso o Sun Dried Anchovywith Radish and Ampalaya Salad.

Sa isang kagat, pinaghalo ang tamis at pait, lutong at lambot, sarap at sustansya. Para sa main course, isang kakaibang adobo ang alay nila: Ang Inadobo nga Pato o Duck Adobo!

At para sa minatamis, tampok ang paborito ng lahat, Gindulce nga Ubekag Ginsuman nga Balinghoy sa Pinulot nga Paho o Candied Purple Yam and Cassava Cake with Honey Mango Sauce! Saan ka pa, halayang ube na, cassavacake pa?

Sa pagkakataong ito, ating balikan ang ating mga kinagisnang lutuin, mga tradisyonal na pagkain na gamit ay katutubong sangkap.

Tayo na at subukan ang mga recipe na alay ng koponan ng University of St. La Salle (Bacolod City) na binubuo nina Victor Javellana, Kingslee Tabino, Christian Gaspay, Steve Yeo, Manuel Cuadra, Ritz Lazarito, Gerald Brylle Flores, at Ms. Julie Cortez, ang kanilang coach. Namit, gid!

(Editor: May tanong, reaksyon o komento ka ba sa artikulong ito?
May nais ba kayong ipasulat o ipatalakay sa Bandera?  I-text ang pangalan, edad, lugar at mensahe sa 09178052374.)

APPETIZER
Hinanggop nga Balinghon nga may
Rabanos kag Marguso (Sun Dried Anchovy with Radish and Bitter Melon Salad)

Ingredients
50 gm balingon (dilis), 1-inch long
1 amargoso, medium, sliced
1 rabanos, thinly sliced
2 tomatoes, thinly sliced
1 red onion, thinly sliced
1 c vinegar/sinamakSalt, sugar and pepper to taste
1 stalk scallions, thin diagonal cut

Procedure
In a wok, stir balingon with rock salt and pan-fry over medium heat untilcooked. Discard salt. In a mixing bowl, combine vinegar/sinamak, salt, sugar andpepper to taste. Mix all the vegetables and balingon and garnish with scallions.

MAIN COURSE
Inadobo Nga Pato (Duck Adobo)

Ingredients
1 whole duck, dressed (about 2 kg)
4 head garlic, crushed
400 g red onions, sliced
250 g carrots
1 pineapple, medium
1/2 c brown sugar
6 bay leaves
5 tsp peppercorn, crushed
3/4 c vinegar
1/2 c soy  sauce
Atchuete oil
Salt, sugar and pepper to taste

Procedure
Dress the duck and clean well.
Put in a large pot and mix all the ingredients.
Cook over high heat, when it begins to boils, lower the heat to medium. Continue cooking until duck is tender, for about an hour.
Drain the the duck from the remaining liquid (save liquid for saucelater) and fry until golden brown. Carve/
debone duck. Set aside.
Adjust the seasoning of the sauce.
Add atchuete oil for desired color.
Add the duck and simmer for 5 minutes.

DESSERT
Gindulce nga Ube kag Ginsuman nga Balinghoy sa Pinulot nga Paho (Candied Purple Yam and Cassava Cake with Honey Mango Sauce)

Ingredients
For the Ube
1 kg Ube
1 can condensed milk
80 g powdered milk
1 tbsp vanilla
75 g Star margarineBrown sugar to taste
Violet food color (optional)
200 grams pinipig, roasted

For the Cassava
1 k cassava
250 g gata
5 c water
400 g white sugar
1 butong for the Honey – Mango Sauce
1 mango, diced
2 tbsp honey
1/2 c calamansi juice

Procedure
Ube
Combine mashed ube, the condensed and powdered milks,
margarine, and vanilla in acarajay.
Cook over low fire until thick, stirring constantly to avoid scorching.
Add ube foodcolor (optional) and brown sugar. Cool.
Cassava Suman
Mix in bowl and cook over low fire until cooked.

Honey – Mango Sauce
Cook honey and mango over medium heat until it becomes a little thick. Stir in calamasi juice.
Remove from heat.