(Cagbalete Island, Quezon Province, Philippines) – The menu when we went to Cagbalete Island early this year was probably the most Pinoy of all the food that Chef Janjie had prepared for his guests. It was sort of a special trip too because we were graced by the presence of the crew of Kapuso Mo, Jessica Soho as they did a segment on the reasonably-priced and activity packed Byahe Adventours package.
The Lakwatserong Kusinero was generous enough to share his recipe of the all dishes he prepared for us while in the island.
“Prepping up the native ingredients for the Culinary 101***”
Ginataang Manok sa Dilaw
Ingredients:
- 1.5kilo chicken cut into 8
- 100g garlic, crushed
- 50g ginger, sliced
- 100g green chilies
- 250g green papaya or sayote – sliced
- 100g red bell pepper
- 100g chili leaves or dahon ng sili
- 4 stalks lemon grass
- 4 cups kakang gata
- 10g black peppercorn
Procedure:
- Combine all ingredients in a large pot except kakang gata, chili leaves and bell pepper. Put fire on medium heat.
- Let boil without stirring.
- When the chicken is halfway done. Pour in the kakang gata and let it simmer for another 10 minutes.
- Throw in the bell pepper, and the leaves in the pot and simmer for another 5 minutes.
- Serve.
“Preparing the Ginataang Manok sa Dilaw by putting them in native pots”
“A serving of Ginataang Manok sa Dilaw. To be eaten with a few grains of salt to suite your taste. This is slightly sour by default.”
Pancit Lucban
Ingredients:
- 1/2 kilo pancit Lucban, sariwa or dried
- 100g pork meat (liempo), lean – thinly sliced
- 100g pork liver, sliced
- 50g garlic, minced
- 100g onion, sliced
- 100g sayote, sliced
- 100g carrots
- 200g pechay native
- 50ml soy sauce
- 50ml fish sauce (patis)
- 10g chicken powder
- 3 cups water
- salt and pepper
- cane vinegar
Procedure:
- In a medium kawali, saute garlic and onion. Add pork and liver.
- Add soy sauce and patis. Throw in carrots, sayote and let it stand for a minute.
- Pour water and let it boil. Once boiling point reached add pechay laves. Set aside the vegetables and meat. Retain stock on the kawali.
- Add noodles till soft but firm. Serve on a platter then top it with the vegetable and meat.
“Pancit Lucban for a group. I absolutely loved the crispy noodles.”
Ensaladang Pako
Ingredients:
- 500g pako leaves
- 1can red sardines, big
- 3pcs fresh tomatoes, sliced
- 30ml kalamansi juice
- salt & pepper to taste
Procedure:
Combine all ingredients.
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“Freshly picked and washed pako”
“Adding the sardines in the pako mix”
“The finished product. Ensaladang pako.”
Pasta Olio Aglio with Lucban Longganisa and Salted Egg
Ingredients:
- 1 kilo spaghetti
- 350ml olive oil
- 2 doz Lucban longganisa
- 250g garlic, minced
- 4pcs salted egg, wedges
- 10g chicken powder
- 10g salt
- 5g pepper
- 100g parmesan cheese
- parsley for garnish
Procedure:
- Boil the noodles as per package instruction. Must be al dente or firm
- In a separate pan, put 3 tbsp of water and toss in the longganisa. Reduce the water and pour 50ml olive oil. Fry the longganisa till crispy. Reserve the oil. Set aside.
- In a separate pan, pour in remaining oil and garlic. Add chicken powder, salt and pepper. Slightly brown the garlic and toss in the noodles. Adjust seasoning to taste.
- Coarsely chop the fried longganisa and mix together with the pasta. Reserve a little longganisa for garnish.
- Plate the noodles and garnish with parsley, chopped longganisa, parmesan cheese and drizzle with longganisa oil.
“Pasta Olio Aglio with Lucban Longganisa and Salted Egg and the breaded chicken at the far side”
Chicken Schnitzel (breaded Chicken) with grilled tomatoes and kesong puti in pesto cream sauce
Ingredients:
- 1kilo chicken Breast Fillet
- 2pcs egg
- 200g flour
- 300g Japanese bread crumbs
- 4pcks kesong puti
- 8pcs medium ripe tomatoes
- 5g salt
- 5g pepper
- 5g paprika powder
- 10g chicken powder
- 300ml oil for frying
- parsley for garnish
For the sauce:
- 200ml olive oil
- 200g fresh basil leaves
- 20g garlic
- 1pck all-purpose cream
- 5g chicken powder
- salt & pepper
Procedure:
- Slice the chicken breast into half –lengthwise and pat dry. Set Aside
- In a mixing bowl, mix the egg, flour and a little water until incorporated.
- Season chicken with salt and pepper, paprika and chicken powder.
- Dip the seasoned chicken into the batter and dredge it right after in the bowl of breadcrumbs. Set aside.
- In a separate pan, pour in a little oil and pan grilled the tomatoes. Set aside.
- Pan Fry the chicken till golden brown. Set Aside.
- For the sauce. Put in all ingredients into the food processor except cream. Process until it reached its right texture. Pour in the cream and mix well then set aside.
- Layer the chicken, the grilled tomatoes and kesong puti. Pour in the sauce. Serve.
“Fused with the pasta, this is the other side of the dish that has the Chicken Schnitzel (breaded Chicken) with grilled tomatoes and kesong puti in pesto cream sauce***”
*** Photos courtesy of Kuya Nano