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Cooking with clay pots: Native dishes made yummier
Clay pots are used in cuisines from all over the globe- from Asia, Europe, Africa, even from the Americas. In the Philippines, clay pots are commonly known as “palayok”. These earthenwares allowed native Filipinos to cook stews in a very convenient way. Some older folks even believe that the porous surface of the palayok absorbs and releases flavor into dishes with each use.
Chef Chris Esguerra of Apicious Culinary Arts shared with “Good News” three native Filipino dishes made yummier when cooked in the traditional palayok.
Nilagpang na manok (Ilocos)
Nilagpang na manok (Ilocos)
Ingredients:
Chicken inasal
Tomatoes
Ginger
Onions
Pepper
Fish sauce or patis
Shrimp paste or bagoong
Directions:
Saute garlic, onion, and tomatoes in clay pot. Put in pieces of chicken inasal fillet. Pour in 1 ½ cups of water. For added taste, season with pepper, then add fish sauce and shrimp paste. Ginamos or the Ilonggo version of pickled fish can also be used as alternative to shrimp paste. You may choose to add malunggay leaves, alugbati or bulaklak ng kalabasa (squash flowers) to preserve the native taste of the dish. Let boil for a few minutes. Serve hot.
Cost: Php 120/ 5 persons
Pesang Dalag (Central Luzon)
Ingredients:
Dalag
Pepper
Fish sauce
Ginger
Tomatoes
Onions
Pechay
Directions:
Boil rice water in clay pot. Add ginger, onions and tomatoes. Season with pepper and fish sauce. Cut into serving portions, add pieces of dalag and simmer for about ten minutes or until cooked. Once it boils, add the pechay. Let it simmer for a few minutes. Serve while the leaves are still bright.
Cost: Php 70/ 5 persons
Sinanglay na Tilapia (Bicol)
Ingredients:
Tilapia
Pechay
Salt
Ginger
Tomatoes
Garlic
Onions
Chili
Coconut milk
Directions:
In a bowl, combine tomatoes, onions and ginger then mix. Season with salt according to taste. Stuff the tilapia with the mixture. Wrap pechay around the stuffed fish.
Before putting the fish in the clay pot, layer the pot first with pechay stems to keep the Tilapia from sticking to the pot. Arrange the wrapped tilapia in the clay pot then pour in the coconut milk and water. Cook the fish over medium heat for about 20 minutes. While waiting, add chili for extra flavor. Serve hot.
Cost: Php 90/ 4 persons
—Donna Allanigue/PF, GMA News
Photos by Chef Chris Esguerra
