The GoBicol Cookbook

This topic contains 13 replies, has 10 voices, and was last updated by  yeth 7 years, 11 months ago.

Viewing 14 posts - 1 through 14 (of 14 total)
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  • #154801


    yeth
    Participant

    siram sana kang mga yan..dgd dai lamang maka luto kaiyan,ang nyog dpisil hanapon..ugwa mn so nasa lata..ay sus na paka urag..

  • #153904


    dintin
    Participant

    WOW! salamat na gayo sa pagpost mo po kan pinangat! mau kayan igdi sa Canada! yehey!maluto ako kaini!

  • #132667


    kumpit
    Participant

    Tuba na lang Majs or buko juice, its good for the body…..hehehe

  • #132654


    majestyk
    Participant

    manoy pit..pede tabi salidahan ang 1 beer ki 1 koka kola na sana?..baka pano habo man kang iba ki beer

  • #132635


    kumpit
    Participant

    Additional Tips for Kinunot na PagiInstead of boiling the pagi, grilled it then flake the meat. Use plenty of coconut milk. for a kilo of pagi you’ll need about 1 kilo of grated coconut (thats about 2 nuts) plus half cup of water. When boiling the gata, do not put yet the ingredients until it has reduced its consistency or simmer until some oil comes out. Pili plenty of sili. for this portion, about 1/8 kg of sili is need. red and green. Bay leaf is optional.Here’s my contribution also.Grilled Pork Belly (Ala Pobre)Ingredients1/2 kg Sliced Samsam (pork belly)-country style just about 1/4″ thkblack pepperkalamansigarlicfish sauce (patis)Step 1:Marinate the pork belly for 5-10 mins1/4 cup fish sauce6 pcs kalamansi1/4 minced garlic gloveground black pepperStep 2:Mag-baga na ki oring.Mag-luwas ki 1 bottle beerKung mainit na ang parilya, ikaag na ang samsamMag-inum inom muna ki beer. Pag nabanga na su pig iinum na 1 boteng beer, balikonPag kaubos kan 1 boteng beer, ahunon na.Mag luwas gilayon ki beer ta may pulutan na.Note: keep the heat low. dapat dai mag dry ang meat, medyo oily pa dapat ahunon.As Dip:1/4 cup vinegar with minced garlic, chopped red onion and don’t forget the SILI.

  • #132554


    juan
    Participant

    Kinunot na Pagi

    Ingredients:

    1 kilo pagi, stingray2 bundles malunggay leaves, remove from stem1 thumb size ginger, cut into thin strips2 thumb size ginger, crushed3-4 cups coconut milk1/2 cup kakang gata1/2 head garlic, crushed1 medium size onion, chopped1-2 pcs. siling labuyo, chopped2-3 pcs. siling haba1/4 cup vinegar2-3 pcs. bay leaf1 tbsp. peppercornsalt and pepper

    Procedure:

    Wash stingray by rubbing the skin with salt, rinse and drain. Cut into large pieces about 2” cubes. Put cut stingray in a pot, add in enough water to cover the stingray meat, crushed ginger, peppercorns, bay leaf and about 1 tsp. of salt. Boil for 2-3 minutes or until tender and just cooked, remove from pot drain and keep aside to cool down. Flake the meat, keep the cartilage and ligaments. In a saucepan, put about 3-4 cups of coconut milk, garlic, onions and ginger, let boil and simmer stirring constantly to avoid the milk from curdling for 8-10 minutes or until the coconut milk thickens and reduce to half. Now add the flaked stingray, vinegar and simmer for another 3-5 minutes or until oil start to come out, season with salt and pepper to taste. Add the kakang gata, siling labuyo, siling haba and malunggay leaves. Cook for 3-5 minutes or until the liquid is reduced to creamy texture. Serve with hot steamed rice.

  • #132518


    Ghensky
    Participant

    Ito ma share man daw ako saindo.
    TUNA TATAKI WITH Wasabi Whipped CreamIngredients1 pound sushi grade tuna, 2″ x 2″ x 8″ block 1 ounce raw black and white sesame seeds Freshly ground black pepper Kosher salt 2 tablespoons extra-virgin olive oil Wasabi Whipped Cream DirectionsSeason all sides of the tuna block with salt and pepper. Sprinkle all sides with sesame seeds.Heat the olive oil in a nonstick skillet over medium-high heat. When the pan is hot, quickly sear the tuna on all sides, about a minute per side. Remove from the pan and refrigerate immediately. Cut into 6 pieces.Paint some of the soy sauce on each serving plate. Set a block of the tuna onto the sauce. Garnish with chopped pickled ginger and wasabi whipped cream.Yield: Serves 6Wasabi Whipped CreamIngredients1 teaspoon wasabi paste (if using powdered, mix with a little water to make a paste) 2 cups whipping cream 2 tablespoons sweet soy sauce <SPAN style="FONT-SIZE: 8.5pt; FONT-FAMILY: Verdana; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language:

  • #132494


    Wilz
    Participant

    @ manay emilyn, iyo masiramon talga yan… 🙂
    @ manoy caloy, pwede man po, cge ok na ok po yan…:)

  • #132484


    pai caloy
    Participant

    Noy JayR’s suggestion is enticing! Noy Wilson, why not hook up with Noy JayR. I believe all will be interested. Calling Atty Ted, ono tabi an kaipuhan para corporation an luwas sa librong pinamagatan… GOBICOL’S COOKBOOK……by members of GOBICOL…. This is a great idea Noy JayR.

  • #132483


    pai caloy
    Participant

    Noy JayR’s suggestion is enticing! Noy Wilson, why not hook up with Noy JayR. I believe all will be interested. Calling Atty Ted, ono tabi an kaipuhan para corporation an luwas sa librong pinamagatan… GOBICOL’S COOKBOOK……by members of GOBICOL…. This is a great idea Noy JayR.

  • #132477


    emilyn
    Participant

    kuya wilz ah salap naman nyan…

  • #132476


    Wilz
    Participant

    nakalimutan ko po eto…kaya inihabol ko na lang…
    tip sa fried chicken: Ung mantika na pag piprituhan, mas ok po kung naprituhan na dati ng baboy (ex: lechon kawali), mas magiging masarap ang lasa…
    tnx..

  • #132475


    Wilz
    Participant

    -Sarap to the Bones Fried Chicken by Chef Wilz-
    ingredients:
    1 whole chickensaltfish sauce (patis)msg (vetsin)pamintabay leaf (laurel)kalamansi
    step 1:
    – Pakuluan ang buong manok sa tubig na nilagyan ng kurot na asin, 2 kutsarang patis, kalahating kutsarita ng vetsin, at 3 dahon ng laurel…- Pakuluan hanggang sa lumambot ( Yung tipong nakakalas na sa buto, dahan dahanin ang pag hango para buo pa ang manok, medyo titigas din sya pag natuyo at lumamig na..) – Patuyuin hanggang sa lumamig..mga 30 mins to 1 hour…
    Step 2: – Paghaluin ang 5 kutsarang patis,2 kalamansi, at kalahating kutsarita ng bagong durog na paminta.. – I-rub or ipahid sa manok ang mga pinaghalong ingredients.. – set aside…
    Step 3:
    – Magpakulo ng bagong mantika sa kaldero or sa pressure cooker (dapat mataas ang pagpiprituhan para lubog ang buong manok para pantay ang pagkaluto)… – Pakuluin ang mantika. – Ilagay ang buong manok, bali-baliktarin para balanse ang pag ka prito – Luto na sya kung golden brown na ang kulay.. – Yan ang sinasabing sarap to the bones na manok…(may naaalala ba kayo?hehehe) – Goodbye Max, heto na ang Home Made Sarap to the Bones..heeheheheh Step 4: – Maghanda ng maraming kanin – Magtawag ng kakilala – Sabihin na luto mo eto
    Step 5: – Mag message kay Wilz kung may naka appreciate, kung wala, mag message pa rin, hehehe..
    Step 6: – Magpasalamat ki Lord sa mga natatanggap na blessings..
    —– Godbless po sainyong lahat… Happy Cooking…!!!

  • #132442


    jayr
    Participant

    we all have favorite recipes if we cook or make an attempt.let’s share our favorite recipes, and maybe master xandie or chef wilson can publish a cookbook from our input, with all of us getting credit (maybe profit sharing, hehehe).

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