The goal of Simpleng Luto is to share the simple recipe that is prepared and cooked in the simplest way. A simple cooking for a simplest Filipino taste, lutong-pinoy lasang-pinoy. Simpleng Luto is more on Lutong Bahay recipes or cooked mostly by simple Filipino family on day-to-day living.

Pancit Bato

Pancit Bato is a kind of noodle originated in the province of Camarines Sur in Bicol region in a municipality known as Bato. So we know already why it is called Pancit Bato.

Usually this serves as a miryenda or snacks, but in a simple family this serves as a viand to their table, specially in our town in Bicol to those who is with a small income this pancit is a big deal.

There are many ways how it will be cooked, what to put into it to bring the special taste to your pancit, with meat or without meat. A bunch of veggies if you like... you decide. You can serve it with soup or without soup. In all that process here is my simplest way.

Ingredients:
1 pack of Pancit Bato (usually you can buy this per kilo)
Onion
Garlic
2 tpsp oil
Black pepper / Paminta
1 Medium Carrot
Pechay or cabbage
5 tbsp Soy sauce
A bit of slice pork or small amount shrimp of you can add both.
1 small pack Seasoning Granule

Note: I usually do not measure most of my ingredients because it is depend on your taste.

Cooking Procedure for Guisado:
1. Put meat in a wok with a small amount of water, cook and let oil come out.
2. Add oil and saute garlic, onion, together with the pork or meat.
3. Pour in soy sauce.
4. Add half liter water and let boil.
5. Add black pepper, seasoning and stir.
6. Pour inn Pancit Bato cook for 5 minutes.
7. Add the cabbage and carrots, mix and cook for 7 to 10 minutes. And serve!

Cooking Procedure for Soup base:
1. Pre cooked pancit bato with boiled hot water just soften do not over overdo it, and set aside.
2. Put meat in a wok with a small amount of water, cook and let oil come out.
3. Add oil and saute garlic, onion, carrots, together with the pork or meat.
4. Pour in soy sauce and add cabbage and stir add seasoning.
5. Add water about 1/2 litre, salt to taste. This serves as your soup for the pancit bato and just leave it in a super low fire so it stays hot.

Serving:
Put an amount of Boiled pancit bato in a bowl and pour soup over and enjoy! Even taste good with cracked black pepper.


Sa Uulitin!... 0 comments

Paksiw na Pata

This is one of my favorite dish too, preparing this is a simple as 1, 2, 3. A one Simpleng Luto that you can add on your cook books and in your lists of dishes.

Ingredients

  • 3 1/4 pounds pig's feet, rinsed and patted dry
  • 1 1/2 cups vinegar
  • 1 1/2 cups water
  • 1/3 cup soy sauce
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tablespoon whole black peppercorns, crushed
  • 3 bay leaves
  • 1 tablespoon white sugar
  • salt to taste


Directions:
Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot.
Bring to a boil for 2 to 3 minutes.
Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.

This recipe is from allrecipes.com 3 comments

Fluffy Scrambled Egg

As usual there are many ways how to prepare egg dishes, specially scramble that most of us like in breakfast. One time I taste a so simple scramble egg in hotel restaurant and it is moist and fluppy with a lot of tomatoes in it.


















I love preparing this together with fried garlic rice, you too can enjoy the simple recipe and this is how I prepare:

Ingredients:

  • 1 egg scrumbled
  • 2 whole tomatoes
  • 1 teasepoon garlic, minced
  • 1 small onion, finely sliced
  • 1 tablespoon oil
  • Cracked ground black pepper
  • Magi Magic Sarap (This gives the taste)


Instructions:
Heat oil in pan.
Suete garlic, onion, and tomatoe.
Smash and cook well tomatoes.
Pour in scrabled egg and mix in a low fire.
Do not over cook it is good to serve while it is moist.
Serve in plate and sprinkle cracked pepper or powder pepper.


Enjoy! 0 comments

Ginataang Talakitok

Talakitok or Cavalla Fish (refer to wikipedia), as a simple Juan I find it a bit pricy than Tilapia that I usually use in cooking. A ginataang Isda or Fish cooked in coconut milk a one delicious food for a simple filipino family. Cooking is so simple yet so yummy that even kids will love.

Correct me if I am wrong, this cooking method is known and popularized by the Bicolanos, And yey! am a proud Bicolano boy. There are many ways how to prepare this simple recipe defending on the taste buds of the cook, he or she can also adjust the taste, Either tilapia or any other kind of fish this is how I simply cook this.


Ingredients:

  • 1 whole talakitok, cleaned (about 1 kilo)
  • 1 pure coconut cream
  • 2 medium onion, finely sliced
  • 2 tablespoon garlic, minced
  • 2 medium ginger
  • 3 whole tomato
  • fish sauce (patis) instead of salt
  • ¼ teaspoon ground black pepper
  • 2 fresh pechay
  • 5-8 tablespoon of vinegar
  • 1/2 teaspoon MSG


Instructions:
Put cleaned talakitok fish to a pot.
Put 1/2 part of the onion, 1/2 part garlic, ginger, msg, ground black pepper together with the vinegar.
Add half glass of water and cook fish to remove fish taste (lansa ng isda)
When almost soup is dry make the fire turn to low.

In a bowl pour coconut milk and add all the remaining ingredients mixing all and stir well.
Now, pour over mixed ingredients in the coconut milk to the pot where fished is cook.
Add pechay or spinach and adjust fire to medium.
Wait until soup thicken and it will be ready for serving.


Hope you understand my english. Thank You! 0 comments

Pork Sinigang

One of the favorite viand of my son, he loves it a lot specially when sour is a bit over than normal taste and the soup is somewhat thick. He always requested it to mommy to cook for us in weekend. This recipe is commonly cooked by Filipinos (including myself) and I love eating this together with a fish sauce with lemon and super hot chili pepper in my saucer.

There is a lot of choices when it comes in the sourness for your soup, either commercial seasoning or the natural way. Commercial is like the one in the pack like sinigang sa gabi, sinigang sa sampalok, etc., etc. The natural way comes with either smashed tamarind fresh picked from the tree, santol, guava, kamias and other sour fruits. But you take 48 years to prepare on the natural ways so mostly goes with the commercial one. If you still do not know how to cook your yummy Sinigang, I think this will help you.

Ingredients

  • 2 lbs pork belly (or buto-buto)
  • 1 bunch kang-kong
  • 3 tbsp fish sauce
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 3 pieces chili (or banana pepper)
  • 1 tbsp cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • garlic (optional)
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)

Let's Cook:
1. To lessen cooking time, pressure cook meat rather boiling it to soften meat. The soup will be the water that is used in pressure cooker. Set aside when meat is tender.
2. Heat a pan and put-in the cooking oil
3. Sauté the onion until layers separate if you want a taste of garlic and fresh tomato you can add but optional and will be consumed right away to avoid food expiration because of the tomatoes.
4. Now, add all sauteed ingredients on the boiled pork and set fire in a medium.
5. Add the taro(gabi) then simmer for 30 minutes or until taro is tender. You can mashed taro for best sticky soup if you like.
6. Put-in the sinigang mix and chili
7. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

Serve hot and enjoy!


.

0 comments