Bulanglang, Diningding! Whatever

This isn't really on my top list of vegetable dishes, but Nepot would crave for this once in a while. I'd rather have pinakbet or pakbet instead of this bulanglang or diningding thing. But I learned one thing from my mom on cooking this. It has to be used with rice wash (hugas bigas).  And it should be the last wash.  Bulanglang ang tawag dito sa timog katagalugan (Southern Luzon), at Diningding naman sa parteng Hilaga ng Luzon (Northern Luzon) where it is more common.  Bagoong or anchovy paste or sauce is used in this. It is considered as the main flavoring for diningding.  But it is still best eaten when served really hot!

Ingredients and Procedure:

4 cups rice wash

Okra

Squash

String beans

Upo

Eggplant

Ampalaya

Ginger (pressed)

Onion (peeled and quartered)

Bagoong (anchovy paste or sauce), according to taste

A handful of dried anchovies (dilis)

Bring the rice wash into a boil with ginger, onion and the dried anchovies.  Slowly add in the vegetables from the hardest to softest. That means squash should be first and okra will be the last. When all vegetables are tender, but not soft, add in the bagoong (according to taste). Serve hot!    

Great-tasting Piniñahang Manok (Chicken in milk with pineapple)

Pagkatapos ng sari-saring Mediteranean chicken dishes na gustung-gusto namin, naisip kong magluto ng chicken na hindi ko masyadong gusto.  And this is it! Pero, believe me, ito na ang pinaka-masarap na piniñahang manok na natikman ko (hahaha... buhatin ang sariling bangko!) Madali kase akong masuya sa dishes with milk, kaya i tried to modify it this time. You can try it. The secret? ginger juice and toasted garlic.

Mga sangkap (ingredients):

5-6 cloves garlic (pressed then minced)

1 onion (chopped)

little oil for sauteing

juice from a thumb-sized ginger (kinatas na luya)

1/2 kilo chicken wings or drumlets

salt and pepper 

1/2  cup evaporated milk (or 1 small can)

1 small can pineapples (chunks)

(include the juice)

wish, love and more love

Procedure:

Igisa ang bawang sa mantika hanggang maging golden brown.  Idagdag ang sibuyas. Haluin hanggang maging translucent ang sibuyas. Ilagay ang manok at ibuhos ang ginger juice.  Lagyan ng asin. haluin at takpan ng 3 minuto. hayaang maluto ang manok. Lagyan ng 3 Tbsp. ng juice from pineapple at 3 Tbsp. ng gatas. pakuluin sa mahinang apoy hanggang sa bahagyang makati ang sabaw. 

                                          this is how it looks while simmering...

This time, ibuhos na ang natitirang gatas at ang pinya. Timplahan ng asin at paminta ayon sa panlasa. Simmer hanggang sa kumonti ang sabaw. Kailangang maging mejo malapot ang sabaw ng yong piniñahang manok.

Tikman! mmmm... good! 

Steamed rice lang ang katapat!

Trivia: Ang kinatas na luya ay maaring ilagay sa kahit na anong putaheng manok bago o habang niluluto. Nakaka-alis ito ng lansa ng manok at nakakadagdag ng sustancia sa luto mo. Pero ang pag-marinate ng manok sa asin ng hihigit pa sa 45 minutes can dry your chicken. Mawawala ang juice!