Filipino food hybrids: Combining two Pinoy recipes in one dish

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Bulalong Monggo by Chef Winston Luna

Who doesn’t love the rich and mouthwatering taste of bulalo? Combine it with the weekend favorite monggo and come up with a creamy and flavorful dish that will not only remind you of classic home cooked meals but also introduce you to a new comfort food favorite.

Ingredients:

bulalong baka (beef shank and bone marrow)

garlic

onions

tomatoes

mung bean (monggo)

cooking oil

okra

moringa (malunggay) leaves

fish sauce

green chili

chicharon

spring garlic

 

Procedure:

1. Tenderize bulalo or beef shanks by boiling it in water or by using a pressure cooker.

2. In a separate container, boil mung beans for 30 minutes.

3. Heat oil in pan. Sauté garlic, onions, and tomatoes.

4. Add fish sauce.

5. Add boiled mung beans.

6. Add the tenderized bulalo or beef shanks.

7. Add bulalo broth and simmer.

8. Add okra, moringa leaves, and green chili.

9. Transfer to a serving bowl and top with chicharon and spring garlic.

 

 

Buto-buto con Misua by Chef Dino Ferrari

 

Rainy season or not, a bowl of buto-buto or misua will definitely make mouths water. Mix these two meals together and get a nutritious soup dish. You can even experiment by adding your choice of vegetables. Here's how to make it.

 

Ingredients:

pork ribs (buto-buto)

misua

sponge gourd (patola)

carrots

cabbage

eggs

garlic

onion

fish sauce

spring garlic

 

Procedure:

1. Boil pork ribs for at least 1 ½ hours to make the meat tender and the soup stock flavorful. Separate pork ribs from stock. Shred meat into smaller pieces. Set aside.

2. Sauté garlic and onions in a separate pot.

3. Ladle soup stock to the pot and add shredded pork rib meat.

4. Add carrots, cabbage, sponge gourd, and misua. Bring to a boil.

5. Stir in eggs to make soup consistency thicker.

6. Add fish sauce to taste.

7. Transfer to a serving bowl and top with spring garlic.

8. Serve hot.

 

 

Chicken Pakdobo by Chef Dino Ferrari

 

Adobo and paksiw are two of the most common dishes served in Filipino homes. Aside from being easy to prepare, these classic recipes also share the same cooking process that involves cooking meat in vinegar. Fuse the two recipes to come up with a new creation.

 

Ingredients:

chicken

water

garlic

onion

ginger

black pepper

bay leaf

siling haba

chicken broth cube

vinegar

soy sauce

ground black pepper

salt

 

Procedure:

1. Season chicken with salt and pepper.

2. Put all ingredients in a stock pot.

3. Cover the stock pot and bring broth to a boil.

4. Stir only after broth is boiling.

5. Lower the heat and boil for 20 minutes or until the chicken is cooked. Add water if needed.

6. Add siling haba for flavor.

7. Serve hot.


— Lara Gonzales/KG, GMA News