Archived recipes

Revive memories of a bygone era, when our elders cooked with much passion (and effort) to present delicious meals.

The recent celebrations made a lot of our family members look into their individual bauls (antique chests) for vintage recipes to revive memories of a bygone era, when our elders cooked with much passion (and effort) to present delicious meals. Two of these are Laguna dishes, recipes of which we are sharing this week with those who want to cook truly Filipino dishes.

Pork pata estofado

Ingredients:

1 pork pata (leg) sliced, tenderized

1 native garlic, crushed

1 meduim size onion, sliced lengthwise

3 pieces saba (plantain) bananas, each cut diagonally into two, fried, set aside

1 packet banana blossoms

1 tbsp patis (fish sauce)

1 ½ tbsp brown sugar

Procedure:

To tenderize the pata, place the leg in a casserole with one stalk each of celery and leek. Put enough water to cover the pata. Bring to a boil then lower heat and continue to cook until the meat is tender. This will take about an hour or more. When tender, take pata out of the casserole, set aside.

In a little oil, saute garlic and onion, then add pata. Add the patis, cover for a few seconds.

Add 1/4 cup of the broth from tenderizing the pata, put in the rest of the ingredients and simmer until liquid is reduced.

Fresh lapu-lapu sarsiado

Ingredients:

1 fresh lapu-lapu (grouper), clean, cut into two, season with  salt and pepper

4 big tomatoes, cut, remove the seeds

Half a head of garlic, crushed       

1 tbsp patis (fish sauce)

1 heaping tbsp. of brown sugar

Procedure:

Fry the fish and set aside.

With the oil used to fry the fish, sauté garlic, tomatoes and onion. Pour patis and cover.

Add a little water, then add fish. Turn fish once and allow to cook.

There – two dishes for the family meal. Enjoy!

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