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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Indian Mango

Picture taken yesterday. My sister in law Tato told me last nite it is now turning yellow. It's now waiting for my arrival.
I told her no matter what NO ONE is allowed to touch, to pick or to eat it or else.... no Boracay trip hehehe All 10 pcs. is all mine mine mine.
I think what really excites me with this mango is this is the first time it bear fruits since my hubby planted this tree 4 years ago.

True Ilonggo

I would like to share this to all the Ilonggo's out there...I think it is 99.9% correct. Enjoy!

You know you're a true blue Ilonggo if …

Your one peso is pisos

Your bathroom has at least one lugod (or one for every family member)

Your nanay used to make you drink Mirinda or Royal Tru Orange when you have a fever, which is supposed to make you feel better

Sinamak is a staple in your dining table (the best Ilonggo invention if you ask me,was even banned on airplanes long before 911)

Your toyo is patis and your patis is toyo

You use atsuete for your adobo and pinamalhan (pinaksiw)

Your daily meal will likely include laswa, kbl (kadyos, baboy, langka), ginat-an nga tambo with tugabang and okra, ginat-an nga munggo, linagpang, apan-apan, etc.

November 1 means eating ibus, suman, suman latik, kalamay-hati, bayi-bayi, valenciana or other native delicacies with glutinous rice and coconut milk

You call those you love palangga, pangga, langga or ga

You call your siblings or cousins inday, nonoy or toto…the househelp may call you the same

You call those who are older than you manang or manong

You catch the attention of sales attendants by calling them "day" or "to"

Your childhood games include tumba-patis, taksi , panagu-ay, balay-balay, ins, tin-tin baka, etc.

You used to be (or still are) scared to go out at night lest you meet the aswang, tik-tik , tayhu, kapre, kama-kama, morto, etc.

Your grandparents read Yuhum magazine

You call a person, thing, place and event kwan when you forget it (si kwan, ang kwan, sakwan)

You used to sleep in an aboy-aboy made of patadyong when you were a baby (probably applies only to us below the poverty line)

You understand that "Particulars Keep Out" sign means outsiders keep out

This may look and sound English but only us Ilonggos use it… You use words such as "ahay" (expression of pity, grief, empathy), " yuga" (expression of disbelief, surprise), "ambot ah" (to say you don't know, expression of impatience), and "ti-mo" (when you dont know know how to explain something)

You often start your sentence with "ti"

You say goodbye by saying "halong"

Your favorite cusswords are " linte" (if you're slightly pissed off) and "yodiputa" (if you're pissed off big time)…

Guilty? You are indeed a TRUE Ilonggo! He!He!


from http://ilonggo.i.ph/blogs/ilonggo/

Broiled Bangus

We have five days to go before flying to the Philippines and still can't wait because I am so craving for broiled bangus that even with the 92 degree California heat I turned on the oven. Yes, my husband won't stop whining (till now) how hot it is and I made it more hotter blah blah blah... but all I want is too have this. After a couple of hours wait it is really worth it. I had me some juicy bangus in banana leaves.Ingredients:
boneless butterfly bangus (milkfish)
banana leaves
aluminum foil
2 med. tomato, sliced thin
1 small onion, sliced thin
salt & pepper

Cooking Direction:
Turn over to 375f. On a bowl mix tomato, onion, salt and pepper. Place the mixture in between the fish. Wrap the fish with banana leaves then in an aluminum foil and broil for an hour or so. Usually I do this in the grill but don't have patience today to start the grill.

Fried Pork Belly

Pork belly marinated in tamarind powder (sinigang mix) and fried. Serve with banana catsup.

Popeyes

When it comes to fried chicken POPEYES is the best and my family's favorite. Batter is not too thick and the chicken is juicy and tender.
Popeyes Chicken marinated in Louisiana seasonings, hand battered and made fresh. So good and so heavy in the tummy. They also make killer onion rings and mashed potato with gravy.

My Little CJ's favorite... he can't wait to get his fingers on this greasy chicken.
Dinner served.

Tinapa

Home made by Pinoy Fiesta. Really good, freshly smoked and not too salty.

Uyas and Langka

On a deep pot cover the slices of pork with water and bring to boil. Once it starts boiling dump all the water and rinse off the pork meat. Return the pork meat in the pot. Cover the pork meat with water and bring to boil in medium heat with pot uncovered for maybe 2 hours or till the pork are halfway cooked. To save time you could boil the beans together with the pork meat and a stem of lemon grass. Start adding slices of onion, tomato, small slices of langka (jackfruit), salt and pepper to taste. Continue boiling on low heat till the meat and beans are fully soft then add 3 grams of sinigang mix. Stir and remove from heat.

Wendy's

Can't decide what to have for dinner so fish sandwich from Wendy's it is.

Leche Flan

Rich and creamy ingredients:
1 dozen egg yolk
1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla extract
lemon skin, grated (optional)

Cooking Direction:
1. Fill steamer halfway with water. Bring to boil.
2. Caramelize couple spoon of sugar to evenly coat the mould. Set aside and let cool.
3. Mix all ingredients above starting from beating the egg yolk, condensed milk, evaporated milk and vanilla. Last add the lemon skin.
4. Pour the mixture on the coated moulds.
5. Steam for 30-40 minutes or untill the mixture don't stick to a toothpick.
6. Let it cool and chill before serving.
Make sure to run a toothpick or a knife around the flan before turning it upside down. Cut and serve.

Steamed Tahong

On a deep pan place 1 tbsp. butter, pinch of dried basil, 1 tbsp. crushed garlic, couple small slices of ginger in 1/4 cup water and bring to boil for few minutes in medium heat. Once it starts boiling add 2 lbs. of tahong and cover while reducing the heat to lowheat. Continue cooking for 2 minutes then remove from heat. Do not remove the cover till ready to serve.

Sinigang na Halibut



Ingredient:
Halibut fish cut cubes
2 pcs. whole ripe tomato
1 med. onion, sliced to 4 pcs.
1 small red bellpepper
2 pcs. green onion
salt & pepper to taste
Knorr Sinigang Mix


Cooking Direction:
Boil 5 cups of water on a pot. Once the water starts boiling add the slices of onion, bell pepper and tomatoes. After 5 minutes add the halibut chunks to the pot and continue boiling in medium heat. Add the green onion, sinigang mix, salt and pepper to taste. Remove from heat and serve.

Palid-Palid

We call this Palid-Palid in Iloilo. The kind of dried fish my family loves. Fried on low heat for few minutes crispy. This is the only dried fish that I know that is not salty.