Holy Week lutong-bahay? Here are 3 traditional Kapampangan recipes for seafood lovers

Holy Week is usually the time of the year when devout Christian Filipinos abstain from eating meat and turn to fish and vegetables.

If you’re looking for dishes you haven’t tried before, why not try some tasty and traditional recipes from a celebrated Kapampangan food historian?

Here are just three seafood recipes from Lillian Borromeo’s book, “Atching Lilian’s Heirloom Recipes: Romancing the Past Through Traditional Calutung Capampangan."

^{Photo by Gerald Gloton}

1. Lagat Paro

Lagat Paro is a quick and easy Kapampangan dish featuring shrimp sauteed in tomato, onion, garlic and kamias.

Ingredients:

• Large shrimp (2 cups, peeled)
• Palm vinegar (1/4 cup)
• Red onion (1/2 cup, sliced)
• Garlic (1 tbsp, chopped)
• Tomato (1 pc, medium)
• Camias (10 pcs, sliced crosswise)
• Salt and pepper to taste

Procedure:

1. Marinade shrimp in salt, pepper and vinegar
2. Saute garlic and onions in oil, add marinated shrimps
3. Add the rest of ingredients and continue cooking over low fire until shrimp turns pink
4. Correct seasoning to taste
5. Serve

^{Photo by Gerald Gloton}

2. Bobotung Asan

Bobotung Asan is an heirloom dish of boneless fish, crunchy vegetables and a simple yet flavorful sauce.

Ingredients:

• Bangus (deboned, skinned and sliced in half butterfly fashion)
• Alagaw leaves (300g, cut in pieces)
• Tomatoes (2 cups, sliced)
• Onions (1 cup, sliced)
• Lemon grass (2 tbsp, sliced)
• Soy sauce (3/4 cup)
• Vegetable oil (1/2 cup)
• Salt and pepper to taste

Procedure:

1. Combine all ingredients and stuff into fish
2. Line the bottom of a balanga (clay pot) with the mixture then add fish
3. Season
4. Cook for 40 minutes or until done
5. Serve

^{Photo by Gerald Gloton}

3. Sarzuela ning Malat

Sarzuela ning Malat is a delicious mix of seafood infused with the flavor of turmeric and alagaw leaves.

Ingredients:

• Shrimp
• Crab
• Fish (Boneless)
• Clams
• Shells
• Coconut milk
• Chili
• Turmeric
• Alagaw

Procedure:

1. Chop up herbs then sautee in oil
2. Add seafood then mix
3. Let this simmer then serve

“Atching Lillian’s Heirloom Recipes: Romancing the Past through Traditional Calutung Capampangan” is authored by noted Kapampangan culinary expert Lillian Mercado-Lising Borromeo and published by the Center for Kapampangan Studies. —JCB, GMA News