gatang albacora

gatang albacora - /ga-táng al-ba-có-ra/ Tagalog and Caviteño dish; dw Tag. gata [coconut milk] + albacora [albacore]) [n.] albacore tuna in coconut milk.

Other local name:

• ginataang albakora in Tagalog

On one of my visits to the public market of Cavite City, I found behind the market this small carenderia. Delving over its array of turo-turo dishes, I was attracted to this gatang albacora, obviously because I'm a big fan of dishes with coconut milk. This one is a bit picante (spicy hot).

I delved more into this simple dish and learned from the kusinera (lady cook) that this requires two-step cooking (pinaksiw then ginataan) using fresh fish, freshly squeezed kakang gata, and fresh spices. Sounds simple but pressing - for you have to literally press fresh coconut here. It's a big deal that you have to use a freshly squeezed gata when cooking ginataan. Or else, you will never get that heavenly creamy-licious essence of ginataan. Gata must be there at least an hour before cooking time - the shorter the time, the better. Canned or powdered substitutes cannot satisfy this. It's a blessing if you have a kudkuran (coconut grater) in the kitchen or if your place is nearby a mercado (palengke) or talipapa (informal fish and farmers' market) to get your coconut. In the case of this carenderia, the public market is just right beside their feet.  No wonder the smell of gatang albacora is so inviting. The next thing in my mind is a plateful of steaming kanin and an ice-cold soft drink -  having both the hot and the cold is the yin and yang of Filipino dining.

I learned from the kusinera that she first cooked the fish ala pinaksiw in pure sukang irok (sugar palm vinegar) with bawang (garlic), luya (ginger), sili (chili), and salt to taste. After a few minutes of boiling the pinaksiw na isda, she added the kakang gata followed by cutlets of siling haba (green finger chili). Pinaksiw is a way of cooking that helped remove the fishy odor of albacora and enhanced the taste of fish.

Adding kakang gata or that thick pure coconut milk adds a creamy and nutty flavor. This is the reason why I cannot resist sipping that white sauce. Good to go also as a topping on my rice.

Each fish is separately wrapped in dahon ng saging (banana leaf) to keep the fish from sticking to the pot and to each other. Plus the leaf is adding aromatic flavor. 

This reminds me of my version of Visayan linabog dish, the linabog nga tilapia. The ways of cooking are almost similar only if the albacora here was also fried before adding the kakang gata.

Pass the rice, please.

albacora /al-ba-ko-ra/ Tagalog and Caviteño sea fish /seafood) (also spelled as albakora in Tagalog) [n.] albacore (sc.name: Thunnus alalunga) is a species of tuna with unusually long pectoral fins which include some species of yellow fin tuna in temperate and tropical waters across the globe, particularly in the Pacific, Atlantic, and Indian oceans, and in the seas around them. Known also as “longfined tuna” in Hawaii, and “longfin tuna” in Canada, Australia, and South Africa.

Related posts:

linabog nga tilapia

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico  

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

taguto

taguto – /ta-gû-tô/ Binul-anon-Leyteño [western Leyte] and Cebuano dish) [n.] sautéed minced chicken and chilies. 

A fiery hot sautéed minced chicken and chilies.

A native chicken is preferred when making taguto.

A native chicken is slaughtered by cutting its throat, the blood is set aside, then dressed, gutted, washed clean, and the whole chicken is minced including the head, bones, and feet. 

The chicken is dressed. It is done by dipping briefly the slaughtered chicken in scalding hot water then the feathers are pulled off.

The dressed chicken is cleaned thoroughly

 

All the internal organs are washed clean and chopped into pieces, including the gizzard and intestine which are cleaned of their contents. The minced meat and chopped internal organs are sautéed with chopped garlic and red onion. 

Internal organs are washed clean and nothing is spared

The whole chicken is minced including the head, bones, and feet

 

The siling kulikot (bird’s eye chili) is equivalent to the amount of chicken meat.

Adding finely chopped and pounded ginger is optional. Adding some sliced and pounded ginger, would spike the piquancy more that it would virtually burn your lips, throat, and stomach.

The siling kulikot (siling labuyo in Tagalog) are minced similar to that of chicken meat.

The liver and gizzard are chopped into small pieces.

The complete set of ingredients for taguto.

The finely chopped siling kulikot (bird’s eye chili) is added in quantity equivalent to the amount of chopped chicken meat. Thus, if the minced chicken measures 1 liter, one liter of minced chilies is used. 

The minced chilies are sauteed with garlic and red onion.

The minced chicken is added in the sauté.

The dish is seasoned with soy sauce and/or salt to suit one's taste.

The chicken blood is added then seasoned with soy sauce and/or salt to suit the taste and then stirred continuously on medium fire until cooked.

The liver and blood are added towards the end of cooking to keep them tender and from getting overcooked.

The chopped gizzard is included

Taguto is often served as sumsuman (hors d'oeuvre) in drinking sessions and is extremely fiery hot. 

So called taguto because the tiny pieces of bones would crack little sounds and the usual reaction of the eater is to cluck through one’s teeth known as taguto in Cebuano.

This enormous amount of siling kulikot makes the pulutan last long and for everyone to go slowly in devouring the dish.  For sure, everyone will have a fair share of protein and will surely swig his tagay every after bite.

The piquancy (chili heat) of taguto is so intense it would virtually burn your lips, throat, and stomach, the sensation that would initiate you to warm your body and stay awake in the cold night or rainy day.

Taguto is considered a body warmer. It will keep you warm in the cold of the night and on rainy days. Usually taken as pulutan with the bahalina (aged coconut wine) when having a night swimming picnic at the beach. 

Sorry if this makes you think "na para bagang ayaw ipakain at pinagdamutan ang gustong mamulutan." It seems, but you are wrong. We acquired the taste, and we love it. Of course, when you got the taste, you will surely love it too. 

Watch the TAGUTO of Inopacan, Leyte featured in GMA7 episode of Kapuso Mo Jessica Soho (KMJS). Published in Youtube on Jun 19, 2017.This was made possible through the food research of Edgie Polistico and the people of Inopacan.

Now you have reason to forget the Bicol express of Bicolandia and the palapa of Lanao as the hottest dishes in the country. Here comes the TAGUTO of Leyte

There is this later variation of taguto that uses tuno (coconut milk) which causes the milder effect of chilies. Instead of using all the bones when mincing the chicken, only the soft bones of the breast part and neck are included, and more often the intestine is excluded being it is a very tedious process to clean the chicken bowels. This version of taguto is a bit soupy and is alternatively called as the halang-halang manok tinunoan (spicy hot chicken in coconut milk).

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

Related posts:

Siling labuyo

Wild chili ale

See Index of Entries here

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

palapa

You don't have to go to Marawi City in Mindanao to have a taste of palapa. We find these bottled palapa in one of a Muslim stalls we found in a Muslim Community of Quiapo, Manila.

palapa -  /pa-lá-pa/ (Maranao condiment) [n.] a mixture of thinly chopped sakurab (Muslim Mindanao scallion), lots of finely sliced luya tiduk (Philippine bird’s eye chili), pounded luya pagirison (ginger), and some toasted grated niog (coconut). They are combined, pounded, cooked on a big pan, stirred continuously until aromatic, removed from cooking, let cool, and then stored in a garapon (small jar with cap). Palapa can be dry (if cooked over a long time until moisture is reduced, but not totally dry) or moist (when cooked briefly).

When needed in cooking, palapa is sautéed first and added with the optional spoonful of condensed milk before palapa is used as a seasoning to a particular dish.

A small bowl with a serving of sauteed palapa is a centerpiece on our lunch in a Muslim restaurant nearby the Golden Mosque in Quiapo, Manila.

Palapa is an ever-present essential ingredient in Maranao cuisine, it would transform the Muslim dishes to become enticingly reddish in color with much piquancy in taste. If Bicolanos are known for their spicy hot dishes, the Maranaos are far more than that.

Bottled palapa prepared and sold by Maranaos in ubiquitos Muslim stalls nearby the Golden mosque in Quiapo, Manila.

 

If Bicolanos are known for their penchant for chili, wait till you experience how hot also is the Maranao cuisine.


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Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico

barako finger (dynamite chili stick)

barako finger  - /ba-rá-ko fing-geyr/ Tagalog delicacy) [n.] green finger chili roll \dynamite chili. 

Other local name:

• a.k.a. dynamite chili or dynamite chili stick in Tagalog and Cebuano

The siling berde or siling haba (green finger chili) is cut lengthwise with the stalk remaining intact, seeds removed, washed clean, then filled with a cheese stick. Another version is filled with sautéed ground meat in chili sauce instead of a cheese stick. The filled chili is then wrapped in lumpia wrapper (wanton wrapper) and fried until crisp and browned.

The stem or stalk of the finger chili juts out like a wicker of dynamite. Thus, it is called dynamite chili with reference to its dynamite-like appearance.

Packs of freshly made and uncooked barako fingers are sold in food stalls at the Caticlan Airport in Malay, Aklan.

The barako finger is deep fried and served as an appetizer or a pulutan. It makes a good partner with your ice-cold beer.

The barako finger is not too hot to handle as one may think because siling haba (green finger chili) is mildly spicy hot, even made lesser spicy hot when its seeds are removed.

A pile of dynamite chilies at a world-class and first picnic-inspired night food market at Glorietta's Dolphin Park in Ayala Center, Makati City.

The barako finger could be a lot hotter if the seeds are not removed. However, keeping all those seeds inside would cause this appetizer to have a hint of bitterness in taste.

Here are the steps on how to make the simplest version of barako finger (a.k.a. dynamite chili).

A serving of freshly fried barako finger (a.k.a. dynamite chili) doused with sweet chili sauce.

There are now many variations on how barako finger is prepared and enhanced. The most common is with the filling lined with a sheet of bacon before it is wrapped in a lumpia wrapper.

Those who seek or demand an intensely hot variation can have their wish granted by simply adding minced siling labuyo (Philippine tiny bird’s eye chili) or any other species of chili pepper that are intensely hot. If Carolina Reaper is available, you can use it to rig the barako finger or dynamite chili to the max. Just add the explosive super hot chili in the sautéed ground meat for the filling. A chili sauce version can also be used.  

Now you have another good reason to cry out loud, babe.

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If you liked this post, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss. 

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

siling labuyo

Siling kulikot sold in the Carbon Public Market of Cebu City

siling labuyo - /si-ling la-bu-yò/ Tagalog spicy condiment/seasoning) [n.] Philippine bird’s eye chili (sc.name: Capsicum frutescens, [Linn.]).

Other local common names: 

• a.k.a. siling bundok or siling palay in Tagalog
  
• kulikot or siling kulikot in Cebuano and Boholano
• kutitot or sili katumbal in Ilonggo
• udto-udto in Hiligaynon
• pasete or pasiti in Batangueño
• mimis, siling diablo, or sili’t sairo in Ilocano
• rimorimo in Bicolano
• paktin in Ifugao
• sili napet in Itawis
• katumba or lara jangay in Tausug
• loia tidek or luya tiduk in Maranao

What is siling labuyo?  How can we tell a siling labuyo? 

Well, let's talk about it.

A species of wild native hot tiny chili pepper that grows in the forested areas of the country, though it can be grown also in the garden, backyard, or pots.

It bears tiny fruit refuted to be one of the hottest peppers in the world, especially the ripe ones that are bright red in color, but green and sometimes rare white when unripe and yellow when about to ripen.

The Ta'u-sug lara jangay sold in the Public Market of Zamboanga City

This species of Philippine tiny wild chili pepper is also known as the “bird’s eye hot pepper” known to grow only in the Philippine archipelago. So called siling labuyo because it is picked by wandering wild chickens called labuyo by the Tagalogs. The siling labuyo plant bears tiny fruits refuted to be one of the hottest peppers in the world. It is classified as “very hot” with a scale of Scoville heat unit (SHU) ranging from 80,000 to 100,000.

Siling kulikot sold in the Carbon Public Market of Cebu City. This is the same kind of chili known in Tagalog as siling labuyo.

Authentic siling labuyo is very small, very short (less than an inch) with a not-so-pointed tip.

Some imported and less spicy hot chilies are passed on as siling labuyo in the market or grocery stores when in fact it is not a siling labuyo like the siling Taiwan that is more than an inch long and very pointed.

The mimis of Ilocos Sur province

This tiny chili is known for its intense piquancy - so small in size, yet so hot in taste.

Despite its irritating piquancy, chickens and birds are picking the ripe mimis in the wilds, as if it is their favorite.

The mimis of Ilocos Sur province.

Ilocanos would use mimis as spicy flavor in making spicy hot sukang Iloko (sugarcane vinegar). They also used it as condiment in some dishes and dippings.

Siling labuyo is more commonly used in Filipino kitchens as a condiment. Also used as one of the main ingredients, in some Bicolano, Ilocano, and Maranao dishes.

In Leyte, they have a fiery hot dish called taguto that uses minced siling kulikot equal to the amount of minced native chicken.

The tiny fruits are served as sliced, chopped, crushed, mashed, or marinated whole in vinegar, as in the sinamak vinegar. It may be also sun-dried and ground into powder and placed in a shaker for sprinkling over some dishes on the table or while cooking. 

Some bottles of sukang Iloko in Binalonan, Pangasinan are steeped with mimis.

Siling Taiwan sold in the public market of Cabanatuan City. It is commonly found also in public markets and groceries in Metro Manila, often passed on as siling labuyo, when in fact it is not a siling labuyo.

Siling labuyo is mild if spiced as a whole piece, but very fiery if it is cut open, mashed, or chopped into pieces as it exposed its seeds and juice, which are the hottest parts. It is advised that siling labuyo should not be taken during pregnancy and lactation.

The young leaves (tops) of siling labuyo are also used in cooking as vegetables in soupy dishes.

Siling Taiwan being sold in the Alabang public market of Muntinlupa City. Keep in mind that siling Taiwan is not siling labuyo.

See Index of Entries here

Related posts:

Taguto

Wild chili ale

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here 

If you liked this post, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss. 

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico