Wiki Malolos - User contributions [en]

Gurgurya

2023-11-15T02:44:11Z

Jilianne F:

[[File:Gurgurya.png|thumb|350px|right|Gurgurya]]
Article by: [[Angel]]

<h1> Origin </h1>
Ang gurgurya ay isang matamis na pagkain, ito ay madalas na merienda sa malolos, at ang ating pambansang bayani na si Dr. Jose Rizal ay nagsulat ng magandang mensahe dahil dito. Ito mas kilalang na panghimagas o merienda na pwedeng isama/ipahero sa tsaa o sa kape. Ang Gurgurya ang isang traditional na pagkain ng maloleño, ayon kay Mila Enriquez nag sikap siya ng husto upang ito ay manatiling buhay, kahit ngayon na siya ay pumanaw na ay ipinagpatuloy ng kanyang pamangkin na si Rheeza Hernandez ang kanyang legacy at patuloy itong itinataguyod.<ref>https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1</ref>

Ang mga lumang bulakeño goodies na ito ay ginawa sa isang lokal na restaurant, bistro maloleño. Bukod sa mga ito, meron din silang mga kagiliw-giliw na item sa kanilang menu, kabilang ang paborito ni Emilio Aguinaldo, nilagang manok sa puti na asparagus, at ang pochero ni plaridel, at ang isa sa paboritong putahe ng bayani na si Marcelo H. Del Pilar. Halos lahat ng kanilang heirloom cuisine at iyon ang lutong paborito ng ating mga pambansang bayani na iniingatan ng kanilang Tita Mila. Ang mga ito at maingat na ipinapasa sa pamamagitan ng kanyang mga culinary na libro, mga demonstrasyon at aktibong itinuro sa mga taong interesado.<ref>https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/</ref>

<h1> Ingredients </h1>
*2 cups flour / all purpose flour
*1 cup margarine ( ordinary margarine being sold in wet market )
*4 tbsps milk
*1 egg, beaten
*2 tbsps baking powder
*½ cup sugar
*4 tbsps water
*grated dayap rind ( native lemon )
*8 to 10 leaves of kalumata leaves (flavouring)
*1 to 2 cup cooking oil (vegetable oil)

<h1> Procedure </h1>
#Paghaluin ang lahat ng mga tuyong sangkap.
#Gupitin ang margarine sa harina hanggang sa ito ay maka buo ng pea-sized beads.
#Magdagdag ng bahagyang pinalo na itlog at gatas, masahin ng bahagya hanggang sa maging masa.
#Hiwain ang kuwarta sa 2" x 1" na piraso at i-slide ang bawat isa sa isang tinidor upang bumuo ng mga tagaytay.
#Kulot upang bumuo ng isang shell.
#Iprito ito sa kawali hanggang sa ito ay maging golden brown.
#Itabi at hayaang lumamig.
#Sa isang makapal na kawali pag haluin ang asukal at tubig at balat ng dayap, initin hanggang matunaw at pagkatapos ay #idagdag ang pinalamig na shell ay natatakpan ng syrup.
#Ito ay palamigin muna at pede na ito ihain.

<h1> References </h1>

*https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1

*https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/

*https://featrmedia.com/have-you-heard-of-these-filipino-sugar-glazed-cookies-gurgurya-from-malolos-bulacan/

[[Category:Kaluto]]
[[Category:Index]]

Ensaymada de Malolos

2023-11-15T02:43:10Z

Jilianne F:

[[File:Ensaymada de Malolos Kaluto.jpg|thumb|350px|right|Ensaymada de Malolos]]
Article by [[Shaniz]]

There are many ways to make an Ensaymada. Filipinos have different opinions about their Ensaymada. Some prefer an Ensaymada made only of melted butter and granulated sugar on the crust, while others want different toppings. But for Malolenos, placing a slice of salted egg will always be the best ensaymada. <ref> https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIs-RkIPdWzzw</ref> If you are looking for a delicious ensaymada in Malolos, Eurobake is the place that offers different delicacies that are famous in Malolos. The Ramos Family has owned Eurobake since the early 1980’s. It is in Guiguinto, Bulacan, but at the boundary of Malolos. <ref> https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html</ref> However, every Malolos bakery has a different ensaymada because it is a budget-friendly merienda everyone loves.

<h1> Origin </h1>
Ensaymada is originally from Mallorca, Balearic Islands, Spain. <ref>https://www.yummy.ph/lessons/baking/ensaymada-how-to-bake-a1523-20161213-lfrm</ref> But it is also common in the Philippines as Ensaymada is one of the famous merienda, especially in Bulacan, Malolos known explicitly as the “home of the best ensaymadas” as their ensaymada has a topping of cheese, butter, and a slice of salted duck egg making it their specialty. <ref> https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIs-RkIPdWzzw</ref> If you are looking for a delicious ensaymada in Malolos, Eurobake is the place that offers different delicacies that are famous in Malolos. The Ramos Family has owned Eurobake since the early 1980s, and they are known for their traditional recipes. It is in Guiguinto, Bulacan, but at the boundary of Malolos. <ref> https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html</ref>

<h1> Ingredients </h1>
*Warm milk (1 cup)
*Sugar (1 tbsp)
*Instant yeast (2 tsp)
*All-purpose flour 250 grams (2 cups)
*Powder milk 30 grams (2 tbsp)
*Salt (¼ tsp)
*Eggyolk (120 grams)
*Sugar (137 grams)
*Softened butter (70 grams)
*Cheese
*Salted egg

<h1> Procedure </h1>
#To make the dough, mix warm milk, sugar, and instant yeast. Let it bloom for 5 minutes.
#Pour the bloomed yeast into all-purpose flour.
#Add another all-purpose flour, mix it with powdered milk and salt, and mix it well.
#Get 120 grams of egg yolk and add 137 grams of sugar, then mix.
#Add the yolk mixture into the dough and slightly mix.
#Next, add the flour mixture (with powdered milk and salt) to the yolk and dough mixture and mix.
#After mixing, add 70 grams of softened butter.
#Beat it for 10 to 12 minutes until the dough’s texture becomes smooth and elastic.
#After 12 minutes, the dough is ready for the window pain test, do not forget to put some oil on your hands.
#Put oil in the bowl and place the dough, let it sit for 1 to ½ hours until the size is doubled.
#Cut the dough into a roll and rest it for 5 minutes then press the dough to release the air.
#Bake the dough in a preheated oven at 150 for 15 to 18 minutes and wait until it turns golden brown.
#For the toppings, Spread some cream cheese filling on top, next is to put the salted egg, and last is to add some shredded cheddar cheese.

<h1> References </h1>
*https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIsRkIPdWzzw

*https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html

*https://youtu.be/fIzmBHr-Ne8?si=UDU-_-8viuZW-m5h

*https://www.pinasmuna.com/2014/05/eurobake-ensaymada-of-malolos-bulacan.html?m=1&fbclid=IwAR3nG67mdHHxKyvU7-ZFlOfyC8rVTAcPetOFQzXUq65Hp1JDddRToGNfc-A

*https://www.yummy.ph/lessons/baking/ensaymada-how-to-bake-a1523-20161213-lfrm

[[Category:Kaluto]]
[[Category:Index]]

Empanada de kaliskis

2023-11-15T02:41:43Z

Jilianne F:

[[File:Empanda De Kaliskis.jpg|thumb|350px|right|Empanada De Kaliskis]]

Article by [[Patricia]]

<h1>Origin</h1>
Empanada De Kaliskis, also known as 'Empanada De Malolos,' is one of Malolos' delicacies. It is famous for its unique outside texture called 'kaliskis,' a flaky crust-like scale. The texture is crispy on the outside but soft on the inside. <ref>https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2 </ref>

Mercy's Empanada De Kaliskis is an old store that sells the famous Empanada. It started in 1820. According to Augustin Domingo and Justina Domingo, who made empanadas in 1820 during the Spanish era, they learned it from the wives of the Spaniards. They perfected every part of the famous Empanada de kaliskis, from its filling to the outside scales. Mercy Domingo (the great-granddaughter) inherited the recipe and has been selling it for 200 decades. The current Mercy's Empanada De Kaliskis can be found at 3000 M Tengco Street, Malolos Bulacan. They were the only ones who knew the secret of making the Empanada. The special ingredients of this dish are dough, chicken filling with potato, and a slice of egg. Then, the original procedure is to put the special dough on a banana leaf and knead it to make it flat and thin. Then, fill it with chicken, potato, and an egg. Fry them for 3–4 minutes each until they turn golden brown. <ref>https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP</ref>

<h1> Ingredients </h1>(Not Original)
To make the dough:

*1 1/2 cup Plain flour
*1/2 cup Lard
*1/2 tsp. salt
*4 tbsp. WaterButter Dough
*1/2 cup All-Purpose Flour
*3 tbsp. Butter or margarine

To make the filling

*1 cup boiled Chicken, shredded
*1 Potato, sliced into strips
*1/4 cup Raisins
*1 small Onion, sliced
*3-4 cloves Garlic, minced
*1/4 cup Mixed Vegetables (optional)
*Salt and pepper to taste
*1/2 cup mixed Vegetables (optional)
*1/2 tbsp. Sugar (optional)
*Oil for sautéing

<h1> Procedure </h1>
#To make the filling, pre-heat the pan with oil. Sautė the garlic and onion till translucent.
#Add the potatoes and cook for about 2-3 minutes.
#Then add the shredded chicken, raisins, salt and pepper to taste. Cook it until the potato is already soft. Next, set aside the potato.
#To make the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and mix it well using your hand to form a dough. Knead till smooth. Form into a ball then set aside.
#To make the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside.
#Next, Get the water dough and butter dough then cut it into four. Get one of the water dough and roll it in between your palms to make it like a ball. Then, Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Do the same procedure with the rest of the doughs.
#Put a small amount of oil on the kneading dough as well as the rolling pin. Take one piece of dough, using a rolling pin flatten it into a rectangle. After flattening, fold it in three and do the same with the rest of the remaining doughs 2-3 times.
#From the end of the flatten dough roll it like a log then cut into 2 or 3 and continue the procedure with the remaining doughs.
#Get one of the prepared dough facing up (with the spiral)and flatten it with a small rolling pin. Scoop the filling and put it on top then fold to meet both ends. Seal it using a fork by pressing it down to make sure that the filling will not come out. Cut excess dough. Set aside.
#Continue the procedure till all the dough is done.
#Next step in a pan, deep fry the empanada on a low-medium heat until it golden brown. Drain the excess oil by placing the empanada in a strainer or a table napkin. The Empanda is ready to eat!

<h1> References </h1>
*https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP

*https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2

Image:
*https://images.yummy.ph/yummy/uploads/2018/10/Empanada-de-Kaliskis-003-1-1024x576.jpg

Ingredients and Procedures
*https://alingodays.co.uk/others/bread/empanada-de-kaliskis/#google_vignette
[[Category:Kaluto]]
[[Category:Index]]

Chicken Pakam

2023-11-15T02:39:35Z

Jilianne F:

[[File:Chicken Pakam kaluto.jpg|thumb|350px|right|Chicken Pakam]]
Article:[[Marjorie]]

Talaga nga namang kamangha mangha ang mga Filipino pag dating sa pag luluto ng mga putaheng pang ulam o pulutan isa na dito ang "Chicken Pakam" na nag mula sa malolos, bulacan.

<h1> Origin </h1>
Pakam o Chicken Pakam ay isang putahe na nag mula sa Malolos, Bulacan Ito ay hinahanda bilang ulam o pulutan, minsan ay hinahaluan ito ng dugo ng manok, toyo at labanos.Ang ulam na ito ay talaga nga namang kakaiba dahil ang "puting adobo" ay pwede palang gawing mas masarap pa kapag ito'y niluto sa sibuyas, bawang, luya at kamatis. Ang lasa nito ay pinag halong adobo, tinola at sarciado ngunit ang chicken pakam ay mas masarap dahil ang lasa ng mga sangkap ay nanunuot sa laman ng manok.<ref>https://rb.gy/kq5lb5</ref>

Sa kabuuan ang chicken pakam ng malolos,bulacan ay sumasalamin sa pagiging malikhain ng mga malolenyo dahil ang simpleng puting adobo ay pwede pa palang mas pasarapin. <ref>https://www.theexodoers.com/bulacan-foods</ref>

<h1> Ingredients </h1>
*1 kilong manok
*¼ cup ng suka
*2 dahon ng laurel
*1 kutsarang pamintang pino
*4 na kamatis, patis
*1 tasang tubig
*bawang
*sibuyas
*mantika

<h1> Procedures </h1>
#Sa isang kawali pag samahin ang manok, suka, dahon ng laurel at paminta. Haluin at pakuluan ito hanggang sa lumambot ang manok at matuyo ang suka.
#Bago tuluyang matuyo ang suka mag lagay ng mantika at prituhin ang manok hangang sa maging matingkad na kayumanggi ang kulay nito. Alisin ang manok sa kawali at itabi.
#Sa parehong kawali at katamtamang apoy mag lagay ng mantika. Igisa ang bawang at sibuyas.
#Ilagay ang kamatis at ipag patuloy ang pag gigisa hanggang sa maluto ang sibuyas.
#Itaas ang lebel ng apoy, mag lagay ng tubig at hayaang kumulo.
#Ibalik ang manok, takpan ang kawali at patuloy na pakuluan sa katamtamang apoy sa loob ng sampo hanggang labing limang minuto o hanggang sa maluto ng tuluyan ang manok. Patuyuan ito ngunit huwag tuyong tuyo nararapat itong may sapat na sarsa.
#Timplahan ng patis, patayin ang apoy at ihain.

<h1> References </h1>
Matito,M.B.(2023).Chicken Pakam. (Image)

*https://rb.gy/cp255w

*https://rb.gy/y7rt9m

*https://rb.gy/en31yh

[[Category:Kaluto]]
[[Category:Index]]

Seafood Kare Kare

2023-11-15T02:34:19Z

Jilianne F:

[[File:Seafood Kare - Kare.jpg|thumb|350px|right|Seafood Kare - Kare]]

Article by: [[ Reiann ]]

Malolos, Bulacan, a province nestled in the heart of the Philippines, is renowned for its rich culinary heritage. From its traditional delicacies to its unique regional dishes, Malolos offers diverse flavors. Among its standout creations is the delectable Seafood Kare-Kare, a delightful twist on the classic Filipino dish. Malolos, blessed with fertile lands and bountiful waters, has long been associated with agriculture and fishing. With its access to fresh seafood, it was only natural for Malolos to embrace the idea of Seafood Kare-Kare, infusing it with local flavors and ingredients.

Traditionally, Kare-Kare is made with oxtail and tripe, slow-cooked with vegetables, and flavored with a rich peanut-based sauce. <ref>https://en.m.wikipedia.org/wiki/Kare-kare</ref> This hearty stew has been passed down through generations, captivating palates and becoming a staple on Filipino dining tables. As culinary traditions evolve, innovative variations of classic dishes emerge. Seafood Kare-Kare is a prime example of this culinary evolution. A compelling new version of the beloved dish was born by substituting the meat with an assortment of fresh seafood.

<h1> Origin </h1>
Kare-Kare is a well-loved Filipino dish with a history rooted in the Spanish colonial era. It is believed to have originated from the Indian dish "kari," which means curry.<ref>https://www.esquiremag.ph/long-reads/features/the-fascinating--of-kare-kare-a2386-20190802-lfrm2</ref> Over time, Kare-Kare has evolved and incorporated local flavors and ingredients. Seafood Kare-Kare, specifically, emerged as a variation that caters to seafood enthusiasts and offers a lighter alternative to the traditional meat-based version.<ref>https://panlasangpinoy.com/seafood-kare-kare-recipe /</ref>

<h1>Ingredients</h1>
*1/2 lb. shrimp with head and shell cleaned
*2 crabs steamed
*1/2 lb. mussels boiled in 3/4 cup water
*1 medium squid
*8 to 10 string beans tied in knots
*1 small banana heart chopped
*2 cups coconut cream
*5 tablespoons peanut butter
*1 1/2 tablespoons annatto powder asteute diluted in 3 tablespoons water
*2 tablespoons fish sauce
*3 tablespoons shrimp paste
*6 tablespoons cooking oil
*Water<ref>https://panlasangpinoy.com/seafood-kare-kare-recipe /</ref>

<h1>Procedure</h1>
#Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana blossoms by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside.
#Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per side.Remove the shrimp from the pan. Set aside.
#On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the squid as it will get tough. Remove the squid from the pan and set it aside.
#Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside.
#Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the mussels from the pan and then place the liquid on a separate bowl.
#Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the garlic and onion.
#Once the onion turns soft, pour-in the coconut milk. Let boil.
#Add the liquid from the frying pan. Stir.
#Add the peanut butter. Stir and cook until it is completely diluted.
#Add the fish sauce (patis). Stir.
#Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired colour. Cook for 2 to 5 minutes in medium heat while stirring.<ref>https://panlasangpinoy.com/seafood-kare-kare-recipe /</ref>

<h1> References </h1>
*https://panlasangpinoy.com/seafood-kare-kare-recipe /

*https://www.esquiremag.ph/long-reads/features/the-fascinating--of-kare-kare-a2386-20190802-lfrm2

*https://en.m.wikipedia.org/wiki/Kare-kare

Photo:
*https://panlasangpinoy.com/seafood-kare-kare-recipe

[[Category:Kaluto]]
[[Category:Index]]

Puto de leche

2023-11-15T02:33:29Z

Jilianne F:

[[File:Puto masarap leche matamis.jpg|thumb|350px|right|Malolos bulacan]]
Article by: [[Hazel]]

<h1>Origin</h1>
Ang Puto de Leche ng Malolos ay tinuturing na isang natatanging kakanin ng Bulacan. Ito ay mayroong mahabang kasaysayan at nagpapakilala sa yaman ng kultura ng bayan.

Ang Puto de Leche ng Malolos ay hindi lamang isang simpleng kakanin, ito ay isang pagpapahayag ng yaman ng kultura ng Bulacan. Ito ay nagpapakita kung gaano kahalaga ang pagpapahalaga sa ating mga tradisyon at lokal na kultura. Ang pagkakaroon ng kakaibang pagkain tulad nito ay nagbibigay ng isang espesyal na karanasan at nagpapalaganap ng pagmamahal sa ating sariling mga produkto.

Sa kabuuan, ang Puto de Leche ng Malolos ay isang kakaibang puto na dapat subukan ng bawat taong nagnanais na matikman ang natatanging kultura ng Bulacan. Ito ay isang delikadesang puno ng lambot, lasa, at pagmamahal sa tradisyon. Ito ay isang kakanin na nagpapahayag ng yaman ng ating bayan at patuloy na nagbibigay ng tuwa at kasiyahan sa mga kumakain nito.

<h1>Ingredients</h1>

For brushing the molds
*2 tablespoons butter melted

For The Flan
*4 egg yolks
*1 can of condensed milk

For The Puto
*2 cups flour
*½ cup sugar
*4 1 teaspoons baking powder
*½ teaspoon salt
*1 ¼ cup water
*4 egg whites

<h1>Procedures</h1>
# Maghanda ng mga hulma ng puto sa pamamagitan ng bahagyang pagsisipilyo sa loob ng tinunaw na mantikilya. Itabi. Magdagdag ng tubig sa ibabang ibaba ng steamer at pakuluan.
# Sa isang mangkok, pagsamahin ang pula ng itlog, condensed milk, at calamansi juice. Haluin nang pabilog hanggang sa makinis at maayos na pinaghalo.
# Punan ang mga hulma hanggang ⅓ puno ng flan mixture. Ayusin sa isang solong layer sa basket ng bapor. Balutin ang takip ng steamer ng malinis na tuwalya sa kusina.
# I-steam ang flan sa mahinang apoy ng humigit-kumulang 5 hanggang 7 minuto o hanggang sa hindi na likido ang timpla ngunit hindi pa ganap na naitakda. Alisin mula sa init at hayaang ganap na lumamig.
# Samantala, sa isang malaking mangkok, salain ang harina, asukal, baking powder. at asin. Magdagdag ng tubig at puti ng itlog. Halu-halo hanggang sa pagsama-samahin lang.
# Idagdag ang pinaghalong puto sa ibabaw ng flan, punan ang mga hulma halos sa itaas. I-steam sa mahinang apoy ng mga 8 hanggang 10 minuto o hanggang sa tumaas ang puto.
# Alisin sa init at hayaang bahagyang lumamig. Dahan-dahang alisin ang leche puto sa mga hulmahan.

<h1>References</h1>
*https://www.facebook.com/RBitesPH?mibextid=ZbWKwL

*https://www.facebook.com/profile.php?id=100087151896158&mibextid=ZbWKwL

*https://www.facebook.com/heidy.nablo?mibextid=ZbWKw

[[Category:Kaluto]]
[[Category:Index]]

Puto Bumbong

2023-11-15T02:32:42Z

Jilianne F:

[[File:Puto-bumbong.jpg|thumb|350px|right|Puto Bumbong]]
Article by:[[ Jasmine ]]

In the Philippines, the Christmas season lasts long, starting in September and continuing until the end of December. During the festive season, people enjoy a variety of tasty treats, and one favorite is puto bumbong. It is a sweet made from steamed purple rice. If you go near a Catholic church during Simbáng Gabi, the nine days before Christmas Eve, you will see vendors selling these delicious snacks to people attending the church services. The snacks are colorful and steamy, attracting those who pass by <ref>https://www.atlasobscura.com/foods/puto-bumbong</ref>

In Malolos Bulacan, they make a special dessert called Puto Bumbong using specific ingredients. One of the main ingredients is a traditional purple rice called "pirurutong." They also use grated coconut and a good amount of refined sugar. To achieve the dessert's bright purple color, they use a special glutinous rice that is soaked in salt water overnight, ground smoothly, and then steamed. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Origin </h1>
Puto bumbong has its origins in the time when the Spanish were ruling the Philippines. It is believed that the individuals who traveled with Miguel Lopez de Legazpi carried it from Mexico. Filipinos were encouraged to wake up early to attend church and hear Mass during that period. Once Mass was over, they would have breakfast, and puto bumbong, along with Salabat, was a popular choice to help them feel more awake and energized. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Ingredient </h1>
*1 1/3 cups sticky purple rice
*1 1/3 cups glutinous white rice malagkit
*2/3 cup long grain purple rice
*6 cups water for soaking the rice
*3/4 cups muscovado sugar
*1 1/2 cups freshly grated coconut
*1/2 cup softened butter<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> Procedure </h1>
#Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
#Drain the water by pouring the contents of the bowl into a large sieve.
#Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
#Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
#Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
#Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
#Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> References </h1>

*https://foodtalephils.food.blog/2018/09/26/puto-bumbong/

*https://www.atlasobscura.com/foods/puto-bumbong

*https://panlasangpinoy.com/puto-bumbong-recipe

Photo: *https://images.app.goo.gl/CoNHJY6f7Zi48uXs9

[[Category:Kaluto]]
[[Category:Index]]

Pocherong Baka

2023-11-15T02:31:51Z

Jilianne F:

[[File:Pocherong Baka Kaluto.png|thumb|350px|right|Pocherong Baka]]
Article by: [[Andreana]]

Bulacan cuisine, particularly that of the Malolos area, is well-known for its substantial, flavorful dishes. It features regional ingredients and cooking techniques while heavily influenced by Spanish cuisines. "Pochero" is a moderate and pleasant Filipino stew that can also be served as a viand. <ref>https://panlasangpinoy.com/beef-pochero/</ref> This would be fantastic with some freshly prepared rice. This article aims to go into the history and significance of this dish to Malolos rather than its cuisine fulfillment.

<h1> Origin </h1>
"Pochero," a type of stew originally from Spain, translating to Spanish, will give you a “stew pot,” which provides you with an idea of what kind of food Filipinos typically like. <ref>https://pilipinasrecipes.com/beef-pochero-recipe/</ref> It had a significant influence back then. Are you aware that one of the Philippines' most famous heroes' favorite foods is pochero? Marcelo H. Del Pilar, a Bulacan native and hero of the Philippine Revolution, is an avid fan of Pochero. <ref>https://eatlikepinoy.com/best-beef-pochero-recipe/</ref> It is typically served on Sundays and is loved by the entire family. It also comes with a sauce or an eggplant salad. Several restaurants in Bulacan serve pochero, which has become a popular meal among Maloleños.

Aside from its delicious taste, one noteworthy feature of our pochero is the unique soft texture of its beef. The dish is more appealing and tempting when paired with fried bananas, potatoes, and garbanzos. <ref>https://panlasangpinoy.com/beef-pochero/</ref> Its substantial and savory quality makes it a favorite among Filipinos, and it has been passed down through generations as a treasured family recipe. <ref>https://filipinodishes.org/recipe/beef-pochero-recipe/</ref> In contrast to other stews, this one stands out due to the use of tender meat and a combination of fried potatoes, garbanzo beans, and bananas. The flavorful stew balances the other mix variants, making this meal an absolute must for anybody visiting Malolos, Bulacan.

<h1>Ingredients</h1>
*2 lbs. beef chuck
*1/2 head cabbage quartered
*1 bunch bok choy pechay
*12 long green beans
*1 potato cubed
*2 plantains or saba banana, sliced
*3 chorizo de bilbao, sliced thinly
*1 tomato diced
*1 onion diced
*2 tablespoons whole peppercorn
*1 tablespoon fish sauce
*3 cloves garlic
*8 ounces tomato sauce
*3 cups water
*15 ounces garbanzos
*3 tablespoons cooking oil

<h1>Procedure</h1>
#In a pot, heat the oil and cook the banana till it gets golden brown. Set the bananas aside once finished.
#Fry the chorizo in the same pot until it browns on each side. Set aside after removing.
#Sauté the garlic, onion, and tomato in the remaining oil (add more if necessary).
#Once the onion and tomato have softened, add the beef. Continue to sauté the beef until the outside is light brown.
#Combine the fish sauce, tomato sauce, and whole peppercorn in a mixing bowl. Stir.
#Fill the container with water. Allow it to come to a boil. Simmer, covered, until the beef is soft. (A pressure cooker can also be used to tenderize the meat more quickly.)
#Replace the fried chorizo with the fried bananas in the pot. Add the potato and garbanzos as well. Simmer for a few minutes.
#Cook for 5 minutes after adding the cabbage and long green beans.
#Add the bok choy. Remove it from the heat. Cover the pot for 5 minutes (the remaining heat will cook the bok choy thoroughly).
#Place in a serving bowl. Serve immediately. Share and have fun!<ref>https://panlasangpinoy.com/beef-pochero/</ref>

<h1> References </h1>
*https://panlasangpinoy.com/beef-pochero/

*https://eatlikepinoy.com/best-beef-pochero-recipe/

*https://pilipinasrecipes.com/beef-pochero-recipe/

*https://filipinodishes.org/recipe/beef-pochero-recipe/

*https://www.casabaluartefilipinorecipes.com/2021/03/beef-pochero.html

*https://www.mamasguiderecipes.com/2017/06/13/beef-pochero-tagalog/

[[Category:Kaluto]]
[[Category:Index]]

Pinaso

2023-11-15T02:30:54Z

Jilianne F:

[[File:Pinaso.jpg|thumb|350px|right|Pinaso]]
Article by: [[Zairelle]]

Ang ibig sabihin ng Pinaso ay scorched, ito ay isang dessert na inihanda na may itlog, gatas at biskwit pagkatapos ang ibabaw nito ay binudburan ng asukal at tinunaw(caramelized) sa pamamagitan ng tradisyunal na paggamit ng isang napakainit at mabigat na Iron turner

<h1>Origin</h1>
Ang Pinaso ay isang Bulakenyo dessert dish, nagmula sa Mexico na nahahawig sa lasa ng leche flan, creme brulee at puding.

Noong panahon ng kolonyalismo na ang mga prayle ay nagtatayo ng mga simbahan kaya naman napakarami ng suplay ng pula ng itlog, dahil ang puti ng itlog ay ginagamit upang ipagbigkis ang semento, bato, korales at shell na ginamit sa pagtatayo ng mga nasabing simbahan na ito. Kaya nga nalikha ang mga putaheng tulad nito, leche flan at yema.
Ang Pinaso ay isa sa mga Christmas recipe na unti unti nang namamatay at sa pag asang maibalik ang simpleng pagbabahagi ng recipe at tamang paraan ng pagluluto nito sa iyong mga anak o sa iyong mga mahal sa buhay ay kayang kaya na maipagpatuloy pa rin ito.

<h1>Ingredients</h1>
*400 ml evaporated milk
*¾ cup granulated sugar
*4 packets (12 pcs) saltine crackers
*5 eggs
*1 tbsp lemon or dayap rind (grated)
*1 tsp vanilla

<h1>Procedure</h1>
#Sa isang palayok pagsamahin ang gatas, itlog, saltine crackers, 1/2 tasa ng asukal, lemon rind at vanilla. Ilagay sa ibabaw ng kalan pagkatapos ay lutuin sa mahinang apoy habang patuloy na hinahalo hanggang sa lumapot.
#Budburan ng 1/4 tasa ng asukal ang ibabaw
#Kung may culinary torch, sunugin ang ibabaw hanggang sa ma caramelize nito ang asukal, kung wala namang culinary torch ay gumamit ng isang mabigat na bakal turner,ilagay ito sa ibabaw ng kalan, hanggang sa maging mainit ito at ilapat ang heavy iron turner sa ibabaw hanggang sa mag caramelize ang asukal nito
#Ihain ito ng mainit init pa o palamigin muna bago kainin.

<h1>References</h1>
*https://www.youtu.be/MWhHxZUqcog?si=tFpWaaKXI_Kp43fb

*https://www.youtu.be/RbkGrsoGlEE?si=7UPxUi8DTcjEb5_u

*https://fb.watch/ojdPCGQch-/?mibextid=i76BS0

[[Category:Kaluto]]
[[Category:Index]]

Maja Blanca

2023-11-15T02:29:00Z

Jilianne F:

[[File:Maja Blanca.jpg|thumb|350px|right|Maja Blanca]]
Article by [[Chloe d]]

Ang Maja Blanca ay isang panghimagas na Pinoy na gawa sa gata ng niyog, gawgaw, at asukal. Madalas na tinatawag na Coconut Pudding, ang masarap na dessert na ito ay madaling gawin at ang mga sangkap ay napakakaraniwan. Lingid sa kaalaman ng marami, ang orihinal na Maja Blanca Recipe ay hindi kasama ang mais at gatas. Sa recipe na ito, nagdagdag ako ng whole sweet kernel corn at condensed milk para sa dagdag na lasa at mas creamy texture. Dahil malapit na ang Christmas season, ito ay magiging isang napakagandang panghimagas sa holiday lalo na kapag potluck Christmas Party at Noche Buena din.

Ngunit aking ibabahagi ang isa sa mga sumikat na recipe ng maja blanca malapit sa aming lugar. Nagsimula ang kainan na ito noong unang bahagi ng 1970. Si Gng. Teresita “Citang” Ignacio ang nasa likod ng matagumpay na pagtatatag ng pagkain na ito. Nagsimula si Aling Citang sa paglalako ng ‘kakanin’ sa kanilang mga kapitbahay sa tulong ng kanyang asawang si G. Ignacio Ignacio, at kanilang anim na anak (Lito, Nene, Lidya, Poleng, Marivic at Joey).

yon sa mga matagal ng kumakain nito ay ang sikreto ng natatanging lasa ay ang natural na gatas at malasang niyog na ginagamit nila sa paggawa nito. Hindi lang sa lasa nag-mumula ang natatanging katangian ng Maja Blanca ng Citang's Kakanin, kundi pati na rin sa pagiging isa itong pamilyar at tradisyunal na pagkain sa Malolos. Maraming turista ang bumibisita sa Citang's Kakanin upang dalhin pauwi ang Maja Blanca bilang regalo o alaala ng kanilang paglalakbay. Ang katanyagan nito ay nagpapakita ng kahusayan at kagalingan ng mga lokal na tagapagluto sa pag - buo ng Maja Blanca na ito. Ang pagtikim ng Maja Blanca ng Citang's Kakanin ay hindi lamang isang simpleng karanasan sa panlasa, kundi isang paglalakbay sa kasaysayan at kultura ng Malolos, Bulacan.
<ref>https://www.facebook.com/citangsince1970</ref>

<h1> Ingredients </h1>
*1 corn
*1/2 cup cornstarch
*1/2 cup sugar
*1L water
*2 cups coconut
*3 cups grated coconut
*1cheese
*latik
*1tbs vanilla

<h1>Procedure</h1>
#Ibuhos ang gata ng niyog sa isang kaldero at pakuluan.
#Idagdag ang asukal, condensed milk, at whole sweet kernel corn pagkatapos ay haluin hanggang ang lahat ng sangkap ay pantay-pantay.
#Pakuluan ng 8 minuto
#Pagsamahin ang gatas at gawgaw pagkatapos ay haluin hanggang sa matunaw ang gawgaw
#Ibuhos ang sariwang gatas at cornstarch mixture sa cooking pot at haluing maigi.
#Hayaang maluto habang hinahalo hanggang maabot ng timpla ang ninanais mong kapal
#Ibuhos ang timpla sa isang serving tray pagkatapos ay ayusin at patagin ang tuktok gamit ang isang flat tool tulad ng isang kahoy na spatula
#Hayaang lumamig pagkatapos ay palamigin nang hindi bababa sa 1 oras
#Palamutihan ng toasted grated coconut.

<h1> Reference </h1>
*https://www.facebook.com/citangsince1970

*https://youtu.be/OioKpIEkVWw?si=0YwXNXLz9vE1g2Au

*https://www.kawalingpinoy.com/maja-blanca-espesyal/?fbclid=IwAR3H7Fnyn9GR_kTTqx8KVIu1hUdPBJGdan-i8_4wLV7xE7S_D3nGiFHoUr0

[[Category:Kaluto]]
[[Category:Index]]

Lugaw (ni abel)

2023-11-15T02:28:02Z

Jilianne F:

[[File:Lugaw_Tokwa.jpg|thumb|350px|right|Lugaw]]
Article by:[[Mary Joyce]]

Lugaw is a popular Filipino delicacy, it is traditionally thought as a soft food that is served to sick people, it doesn’t require much chewing unless it has toppings. Lugaw is best to eat when the rainy season comes, because of the cold weather Filipinos are cooking lugaw to feel warm in their bodies.

For now, the most famous lugawan in Malolos Bulacan is “Lugaw ni Abel”.

<h1> Origin </h1>

Abel’s porridge started year 1989. The name of the lugawan was named after Madam Isabel or “Abel”, currently the daughter of Madam Isabel is now taking care of the lugawan. They started at small carenderia where they only serve a plain lugaw, it’s a humble beginning for them starting with a nipa hut back in the 1980's.<ref>
@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas</ref>

As time went by, they thought of mixing cow’s brain and eyes into their porridge to give other flavours and make it even more delicious. Apart of the cow’s brain and eyes, they have another ingredients such as tongue, meat, fish, fried lumpia, and tofu and pork. These ingredients made their porridge even more tastier and delicious, because of their unique recipe of lugaw. <ref>@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas
</ref>

This simple and humble restaurant "Lugaw ni Abel" in Malolos, Bulacan has now become famous and has been visited by a lot of people in Malolos, and some YouTube vloggers are visiting the reataurant to taste the famous lugaw in Malolos.

The rice porridge was brought to the Philippines by the Chinese migrants before Spanish colonists arrived in 1521. In Chinese they called it “rice congee”. On the other hand, the earliest mentioned lugaw as rice mixed with water or milk is recorded in “Vocabulario de La Lengua Tagala” by a Spanish priest which is Pedro de San Buenaventura.

<h1> Ingredients </h1>

*Water
*Glutinous Rice
*Garlic
*Ginger
*Pepper
*Oil
*Onion Rings
*Fish Sauce
*Cow's brain and eyes
*Cow's tongue
*Meat
*Tofu or egg

<h1> Procedure </h1>
#Clean the glutinous rice, rinse it with a clean water. After that pour it on a large bowl.
#Heat the pot and pour the cooking oil, set the stove in the medium heat.
#Add the miced garlic and the ginger that sliced, stir in until the garlic and ginger are toasted.
#When the garlic and ginger is golden brown, pour the glutinous rice in the pot.
#Pour the water and then wait until it boils.
#Scrape the bottoms and sides of the pot, as you stir it contents.
#Stir well to combine.
#Put some pepper and fish sauce to add more flavor.
#Simmer for 60 minutes to boil, then reduce the heat to low. Cover and cook for 30 to 60 minutes until the grains of the rice become notably puffy.
#Once the lugaw is ready, remove it to the heat and immediately ladled into serving dishes.
#Put some toppings, like tofu, egg, meat, cow's brain and eyes, and especially the cow's tongue. Enjoy this dish while it's steaming and hot!!!

<h1> References </h1>

*https://www.bulakenyo.ph › lugawi…

*https://www.tumblr.com › airacanlas

*https://imeldalim64.wordpress.com ›

Procedure:
*https://www.wikihow.com/Cook-Lugaw

Image:
*https://www.facebook.com/100089313705469/posts/127716583548798/?app=fbl

[[Category:Kaluto]]
[[Category:Index]]

Lapu lapu de la reyna

2023-11-15T02:27:12Z

Jilianne F:

[[File:Lapu Lapu de la Reyna.jpg|thumb|350px|right|Lapu Lapu de la Reyna]]
Article by: [[Casandra]]

Bright as the sunlight and colorful as confetti, Filipinos have their way of celebrating festivities with a blast along with their community and their families. These festivals and celebrations signify the holy beliefs of practicing Christians in showing their love and devotion toward their Patron Saints.

<h1> Origin </h1>
Of course, such celebrations aren't complete without the smell of delight coming from the center of every family's dining table. Hence, Filipinos are known to be great cooks. One of their specialties is the Lapu Lapu de la Reyna which is a steamed grouper, covered in mayonnaise, and topped with finely chopped carrots, pickle relish, red onions, capsicum, and eggs.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Lapu Lapu fish, or grouper, is used upon cooking this dish because it is large, meaty, and bursts out with flavors if cooked with the right amount of spices. Any large ocean fish with white meat can also be used, but Lapu Lapu fish owns this recipe.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The dish will please everyone just by merely looking at it as it resembles rainbow-like colors that bring life to the celebration of the family.

Lapu Lapu de La Reyna originated in Bulacan during the 80's and became very popular during Christmas. It is served traditionally as a heritage dish in the house of the Bautista Clan here in Malolos, Bulacan. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Sadly, this dish started losing popularity during the 90's, and only a few families still cook it as one of their specialties. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The expenses and extreme effort in preparing this dish have caused families to try and look for new recipes. Nevertheless, the recipe still lives and will continue if more Filipinos revive their culture by preserving and putting their cooking expertise into practice until the next generations of great cooks.

<h1>Ingredients</h1>
Fish:
*1 Whole Grouper (Lapu Lapu Fish)
*1 Squeeze from Lemon Juice
*Salt
*Freshly Ground Black Pepper
*3 Stalks Spring Onions, roughly chopped

Garnish:
*1 Cup Mayonnaise
*1 Red Bell Capsicum, finely chopped
*1 Large Carrot, finely chopped
*4 Hard Boiled Eggs (Yolk and White separated), finely chopped
*1/3 Sweet Pickle Relish
*1 Large Red Onion, finely chopped
*2 1/2 Cups of Water
*1/2 Cup of Sugar
*1/2 Cup of Vinegar

<h1>Procedure</h1>
#Wash your fish and then let it dry. Season it with salt and freshly ground black pepper. After seasoning, drizzle the fish with lemon juice inside and out, and then let it sit for at least 15 minutes.
#Stuff the inside of the fish with the lemon skin from the extracted lemon juice along with the chopped spring onions.
#Place the stuffed fish inside a steamer and steam it for 25 minutes or until it is cooked. Remove the fish from the steamer after cooking. Remove the lemon skin and spring onions inside the fish and let it cool at room temperature or colder.
#In a saucepan, boil together water, vinegar, and sugar. In a sieve, place your chopped carrots and blanch them for 30 seconds. Remove it from the water and drain until all moisture is gone. Place it onto a plate and let it cool. Do the same procedure with the capsicum.
#Place your fish on a platter, coat it with mayonnaise, and place your finely chopped vegetables on top. You can arrange the toppings based on the photo, the ROYGBIV colors, or however you like. After placing your toppings, drizzle the egg whites around the fish.
#Serve.<ref>https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A</ref>

<h1>References</h1>
*https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/

*https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A

*https://panlasangpinoy.com/steamed-fish-with-mayonnaise/

[[Category:Kaluto]]
[[Category:Index]]

Kutsinta

2023-11-15T02:26:11Z

Jilianne F:

[[File:Kutsinta Kaluto.jpg|thumb|350px|right|Kusinta]]
Article by: [[Alexander]]

<h1> Origin </h1>
There is a famous rice cake shop in Malolos Bulacan, Citangs.Established in 1970 by Teresita “Citang” Ignacio, Citang’s is a favorite merienda spot in the city <ref>https://www.zoytotheworld.com/blog/citangs-malolos-bulacan</ref>

Kutsinta is said to have two possible origins. First, it is named after a kitchen tool that makes it flat or saucer-like. Second, it comes from "Kueh Tsin Tao," a Hokkien word meaning small cookie or cake. Citangs is one of the places that originated in Malolos Bulacan and added toppings to the kutsinta, such as beans and cheese. The Malolenyos recognized it because of the deliciousness and balance of the ingredients they added to the taste of their kutsinta. Now, their store is being sold because, among their other products that are made from glutinous rice, kutsinta is one of them. The Citangs are one of the ways to know Kutsinta in Malolos Bulacan.<ref>https://thephilippinestoday.com/kutsinta-history/</ref>

<h1> Ingredients </h1>
*1 cup Cassava Flour Tapioca Starch
*1 cup All-Purpose Flour
*1 cup Brown Sugar add more if you want it sweeter
*2 cups Water
*2 tsp Lye Water
*1½ tsp Annato/Atsuete Powder Dissolved in 1 tbsp Hot water<ref>https://www.pinoyrecipe.net/cuchinta-or-kutsinta-recipe/</ref>

<h1> Procedure </h1>
#In a bowl combine the cassava flour, all-purpose flour, and brown sugar.
#Add water and stir again until everything is mixed.
#Soak atsuete seeds in water until it turns color and just keep mixing then remove the soaked atsuete.Mix the lye water and the color obtained from the atsuete soaked in water into the flour mixture.
#Put the recipe mixture in a mold and steam for 40 minutes to 1 hour on low heat.To know when it's ready, use a clean stick and pierce the middle of it.
#Serve it with beans or cheese on top and also you can also use grated coconut.<ref>https://panlasangpinoy.com/filipino-food-kakanin-cuchinta-kutsinta-recipe/</ref>

<h1> References </h1>

*https://panlasangpinoy.com/filipino-food-kakanin-cuchinta-kutsinta-recipe/

*https://www.pinoyrecipe.net/cuchinta-or-kutsinta-recipe/

*https://www.zoytotheworld.com/blog/citangs-malolos-bulacan

*https://thephilippinestoday.com/kutsinta-history/

[[Category:Kaluto]]
[[Category:Index]]

Inipit de Leche

2023-11-15T02:25:13Z

Jilianne F:

[[File:Inipit de Leche Wiki.jpg|thumb|350px|right|Inipit de Leche]]

Article by: [[Emerie]]

<h1> Origin </h1>

One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940s which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake.<ref>https://www.angsarap.net/2013/06/26/inipit/</ref> It is a type of sponge cake where the middle is filled with potato custard. <ref>https://en.m.wikipedia.org/wiki/Inipit</ref>

<h1> Ingredients </h1>

*2 cups cake flour
*2 cups sugar
*3 tablespoons baking powder
*1/2 teaspoon Salt
*8 large egg yolks
*1/2 Cup Oil
*2/3 Cup water
*2 teaspoons vanilla extract
*8 large egg whites
*1/2 teaspoon cream of tartar
*3/4 Cup sugar
*1 cup mashed potato
*2/3 Cup sugar
*1/4 Cup condensed milk
*3 large egg yolks
*1 tablespoon cornstarch
*1/4 Cup salted butter
*1 teaspoon lemon extract or lemon zest <ref>https://images.app.goo.gl/7Tz9zA74TWfXoyKY9</ref>

<h1> Procedure </h1>

#In a mixing bowl combine egg whites and cream of tartar, beat in high speed until it forms soft peaks. Gradually add 1/2 cup of sugar until it forms stiff peaks. Set aside.
#In a separate mixing bowl combine egg yolks, milk, the remaining sugar and salt. Mix until creamy in consistency.
#Sift flour and baking powder then combine it with the yolk mixture.
#Fold egg white and yolk mixture together then equally divide them into two and pour them into two rectangular greased pans (I used a 12 x 9 in pans). Bake in a 160C preheated oven for 35 minutes or until an inserted toothpick comes out clean.
#While waiting for the cake, prepare the custard by placing all Potato Custard ingredients except for egg yolks in a sauce pan. Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
#Turn heat to low then add egg yolks, cook for 5 more minutes while constantly mixing.
#Let the mixture cool down as well as the sponge cake.
#Slowly remove one sponge cake from the pan and place them in a flat container. Spread potato custard on top then cover top with remaining sponge cake. Press the cake so it deflates a bit then slice them into smaller rectangular pieces. Dust it with powdered sugar then serve.

It is usually sold at traditional Filipino bakeries where it comes in various flavors such as custards, buttercreams, and also ube.<ref>https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries</ref> Eurobake is a restaurant and a bakeshop located in Sta. Cruz Tabang. It is the creator of the original Inipit and the home of Malolos Ensaymada and other Filipino delicacies.
<ref>https://m.facebook.com/eurobakeph/</ref>

Inipit is loved by everyone regardless of their age, from adults to kids, and it is really trouble-free. Make sure to never miss out on this Filipino pastry that will give you delight in a bite!

<h1> References </h1>
https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries.

*https://www.angsarap.net/2013/06/26/inipit/

*https://images.app.goo.gl/7Tz9zA74TWfXoyKY9)tps://www.yummy.ph/recipe/inipit-cake-recipe-a1793-20200218

[[Category:Kaluto]]
[[Category:Index]]

Inihaw na bangus

2023-11-15T02:24:02Z

Jilianne F:

Article by: [[Asherina]]

Ang inihaw na bangus ng Malolos, Bulacan ay isang natatanging kakanin na kilala sa buong Pilipinas. Ito ay isang popular na pagkaing natagpuan sa malapit na baybayin ng Manila Bay, kung saan matatagpuan ang lungsod ng Malolos. Ang paghahanda at pagluluto ng inihaw na bangus ay isang mahalagang bahagi ng kultura at tradisyon ng mga taga-Malolos, at nagbibigay ito ng kasiyahan sa maraming mga Pilipino. Sa artikulong ito, tatalakayin natin ang pinagmulan ng inihaw na bangus ng Malolos at kung paano ito naging isang sikat na pagkain sa rehiyon.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Origin</h1>
Ang inihaw na bangus ng Malolos ay may malalim na kasaysayan na nagmula sa mga sinaunang pamayanan ng mga katutubo sa lugar. Sa mga sinaunang panahon, ang Malolos ay isang makapangyarihang lungsod na kilala sa kanilang mga palaisdaan at mahusay na mga mangingisda. Ang bangus, na kilala rin bilang milkfish, ay isa sa mga pangunahing isda na kanilang huling-huli sa malalim na bahagi ng Manila Bay.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Ingredients</h1>
*Isang malaking bangus (lapad ng bangus ayon sa iyong kagustuhan)
*4 na kutsarang toyo
*4 na kutsarang calamansi juice
*3 na kutsarang asukal
*1 kutsarang paminta
*4 na butil ng bawang, tinadt
*1 piraso ng sibuyas, tinadtad
*1/2 tasang suka
*Asin (ayon sa iyong panlasa)

<h1> Procedure </h1>
#Hugasan ang bangus at alisin ang mga lamang-loob. Patuyuin ito gamit ang papel na pambalot o kitchen towel.
#Sa isang malaking lalagyan, haluin ang toyo, calamansi juice, asukal, paminta, bawang, sibuyas, suka, at asin upang makagawa ng marinade.
#Ipatong ang bangus sa marinade at masahin ito ng maigi. Tiisin ito sa loob ng 30 minuto upang maabsorb ng bangus ang lasa ng marinade.
#Magpainit ng hurno sa 180 degrees Celsius.
#Kapag tapos na ang pagmamasahe ng marinade, ilagay ang bangus sa isang preheated grill o ihawan. I-hubad ang labi ng bangus upang hindi ito masunog.
#Ihawin ang bangus sa loob ng 15-20 minuto sa bawat panig o hanggang sa maluto ito nang buong-katapat.
#Kapag handa na ang inihaw na bangus, ilipat ito sa isang serving dish at ihain kasama ang mainit na kanin at sawsawan ng toyomansi.

<h1> References </h1>
*https://panlasangpinoy.com/inihaw-na-bangus-recipe/

*https://adorasbox.wordpress.com/2013/05/29/inihaw-na-bangus-grilled-milkfish/

*https://www.lutongbahayrecipe.com/recipes/inihaw-na-bangus/

[[Category:Kaluto]]
[[Category:Index]]

Hamon Bulakenya

2023-11-15T02:23:00Z

Jilianne F:

[[File:Hamon bulakenya Kaluto.jpg|thumb|350px|right|Hamon bulakenya]]

Article by: [[Relene]]

Ang kalutong ito ay paborito ng mga taga-ilog.

Ginagamitan ng asin at salitre, "inasnan" ang tawag dito sapagkat, ito ay "imbak na pagkain" na lubhang kailangan at mahalaga noong mga panahong iyon. Liempo ng baboy ang ginagamit dahil madali itong tablan ng asin at salitre. Ito ay itinuring na isang uri ng hamon. Inilalarawan ang hamong Pilipino na karaniwang manamisnamis at karaniwang may tinunaw na asukal sa ibabaw (caramelized) nito. Naging paborito ito ng mga prayle sa kumbento sapagkat sila ay may laging nakahandang masarap na pagkain kung may dumarating na panauhin sa kumbento, lalo na iyong mga nangagaling sa malayong lugar.

Ang Hamon Bulakenya ay isang Filipino style ham mula sa Bulacan na gawa sa baboy na inatsara sa pineapple juice at beer pagkatapos ay inihain na may meted at singed na asukal sa ibabaw. Sa kawalan ng oven, ang asukal na ibinubuhos sa ibabaw nito ay pinoproseso tulad ng pinaso kung saan ang isang mabigat na mainit na spatula ay ginagamit upang matunaw at i-toast ito. Isa ito sa mga lumang recipe sa Bulacan at pinaniniwalaang nagmula sa mga kusinero ng mga prayleng Espanyol sa Bulacan.<ref>https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20fe</ref>

<h1>Origin</h1>
Ang hamon bulakenya ay victory dish at hindi Christmas recipe. Inihain ito noong Hunyo 24, 1898 matapos palayain ni Lt. Col. Gregorio Del Pilar ang Bulacan. Mula noon, ito ay isang heirloom recipe ng mga lumang mayayamang angkan sa bayan ng Bulakan at Malolos. Sa panahon ngayon, hindi na maraming Bulakenyo ang nagluluto ng ganitong bersyon ng hamon.<ref>https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz</ref>

<h1>Ingredients</h1>
Set A:
*1 slab na tiyan ng baboy
*4 na kutsarang asukal
*2 kutsarang asin
*1 kutsarang prague powder<ref>https://fb.watch/ode0LEl-dR/?mibextid=Nif5oz</ref>

Set B:
*1 tasang pineapple juice
*1/2 tasa ng brown sugar
*1 tasang Pilsen beer
*2 pirasong star anise<ref>https://kitchenomics.com/kitchenomics/recipes/detail/hamon-bulakenya-ni-rheeza-recipe</ref>

<h1>Procedure</h1>
#Maghanda ng baboy, tanggalin ang balat at anumang buto. Tusukin ng kutsilyo o tinidor ang taba nang maraming beses.
#Gumawa ng solusyon sa paggamot, sa isang mangkok, paghaluin ang puting asukal, rock salt, at curing salt hanggang sa maayos na pagsamahin.
#Gamutin ang baboy, imasahe ang lunas sa baboy, palamigin ng 3-5 araw para ma-marinate. Banlawan ng mabuti
#Gumawa ng sauce, sa isang kaldero sa katamtamang init, pagsamahin ang pineapple juice, beer, asukal, at star anise. Haluin hanggang ang asukal ay ganap na matunaw.
#Simpling baboy, ilagay ang cured na baboy sa sarsa at pakuluan ng mga 10-15 minuto o hanggang lumambot at maluto. Patuloy na lutuin ang kumukulong likido hanggang sa maging makapal, syrupy sauce. Itabi ang sauce.
#Pahiran ng asukal, wisikan ng masaganang halaga ng asukal ang buong nilutong baboy.
#Mag-caramelize, gamit ang mainit na bakal, sulo, o hurno, gawing karamelo ang asukal sa buong baboy. Hiwain at ihain kasama ng sarsa.<ref>https://lifegetsbetter.ph/kitchenomics/recipes/hamon-bulakenya-recipe</ref>

<h1>References</h1>

*https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20festive%20season.

*https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz

*https://renz15.wordpress.com/?s=Hamon+bulakenya

[[Category:Kaluto]]
[[Category:Index]]

Hamon Bulakenya

2023-11-15T02:22:27Z

Jilianne F:

[[File:Hamon bulakenya Kaluto.jpg|thumb|350px|right|Hamon bulakenya]]

Article by: [[Relene]]

Ang kalutong ito ay paborito ng mga taga-ilog.

Ginagamitan ng asin at salitre, "inasnan" ang tawag dito sapagkat, ito ay "imbak na pagkain" na lubhang kailangan at mahalaga noong mga panahong iyon. Liempo ng baboy ang ginagamit dahil madali itong tablan ng asin at salitre. Ito ay itinuring na isang uri ng hamon. Inilalarawan ang hamong Pilipino na karaniwang manamisnamis at karaniwang may tinunaw na asukal sa ibabaw (caramelized) nito. Naging paborito ito ng mga prayle sa kumbento sapagkat sila ay may laging nakahandang masarap na pagkain kung may dumarating na panauhin sa kumbento, lalo na iyong mga nangagaling sa malayong lugar.

Ang Hamon Bulakenya ay isang Filipino style ham mula sa Bulacan na gawa sa baboy na inatsara sa pineapple juice at beer pagkatapos ay inihain na may meted at singed na asukal sa ibabaw. Sa kawalan ng oven, ang asukal na ibinubuhos sa ibabaw nito ay pinoproseso tulad ng pinaso kung saan ang isang mabigat na mainit na spatula ay ginagamit upang matunaw at i-toast ito. Isa ito sa mga lumang recipe sa Bulacan at pinaniniwalaang nagmula sa mga kusinero ng mga prayleng Espanyol sa Bulacan.<ref>https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20fe</ref>

<h1>Origin</h1>
Ang hamon bulakenya ay victory dish at hindi Christmas recipe. Inihain ito noong Hunyo 24, 1898 matapos palayain ni Lt. Col. Gregorio Del Pilar ang Bulacan. Mula noon, ito ay isang heirloom recipe ng mga lumang mayayamang angkan sa bayan ng Bulakan at Malolos. Sa panahon ngayon, hindi na maraming Bulakenyo ang nagluluto ng ganitong bersyon ng hamon.<ref>https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz</ref>

<h1>Ingredients</h1>
Set A:
*1 slab na tiyan ng baboy
*4 na kutsarang asukal
*2 kutsarang asin
*1 kutsarang prague powder<ref>https://fb.watch/ode0LEl-dR/?mibextid=Nif5oz</ref>

Set B:
*1 tasang pineapple juice
*1/2 tasa ng brown sugar
*1 tasang Pilsen beer
*2 pirasong star anise<ref>https://kitchenomics.com/kitchenomics/recipes/detail/hamon-bulakenya-ni-rheeza-recipe</ref>

<h1>Procedure</h1>
#Maghanda ng baboy, tanggalin ang balat at anumang buto. Tusukin ng kutsilyo o tinidor ang taba nang maraming beses.
#Gumawa ng solusyon sa paggamot, sa isang mangkok, paghaluin ang puting asukal, rock salt, at curing salt hanggang sa maayos na pagsamahin.
#Gamutin ang baboy, imasahe ang lunas sa baboy, palamigin ng 3-5 araw para ma-marinate. Banlawan ng mabuti
#Gumawa ng sauce, sa isang kaldero sa katamtamang init, pagsamahin ang pineapple juice, beer, asukal, at star anise. Haluin hanggang ang asukal ay ganap na matunaw.
#Simpling baboy, ilagay ang cured na baboy sa sarsa at pakuluan ng mga 10-15 minuto o hanggang lumambot at maluto. Patuloy na lutuin ang kumukulong likido hanggang sa maging makapal, syrupy sauce. Itabi ang sauce.
#Pahiran ng asukal, wisikan ng masaganang halaga ng asukal ang buong nilutong baboy.
#Mag-caramelize, gamit ang mainit na bakal, sulo, o hurno, gawing karamelo ang asukal sa buong baboy. Hiwain at ihain kasama ng sarsa.<ref>https://lifegetsbetter.ph/kitchenomics/recipes/hamon-bulakenya-recipe</ref>

<h1>References</h1>

#https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20festive%20season.

#https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz

#https://renz15.wordpress.com/?s=Hamon+bulakenya

[[Category:Kaluto]]
[[Category:Index]]

Puto de leche

2023-11-15T01:33:57Z

Jilianne F:

[[File:Puto masarap leche matamis.jpg|thumb|350px|right|Malolos bulacan]]
Article by: [[Hazel]]

<h1>Origin</h1>
Ang Puto de Leche ng Malolos ay tinuturing na isang natatanging kakanin ng Bulacan. Ito ay mayroong mahabang kasaysayan at nagpapakilala sa yaman ng kultura ng bayan.

Ang Puto de Leche ng Malolos ay hindi lamang isang simpleng kakanin, ito ay isang pagpapahayag ng yaman ng kultura ng Bulacan. Ito ay nagpapakita kung gaano kahalaga ang pagpapahalaga sa ating mga tradisyon at lokal na kultura. Ang pagkakaroon ng kakaibang pagkain tulad nito ay nagbibigay ng isang espesyal na karanasan at nagpapalaganap ng pagmamahal sa ating sariling mga produkto.

Sa kabuuan, ang Puto de Leche ng Malolos ay isang kakaibang puto na dapat subukan ng bawat taong nagnanais na matikman ang natatanging kultura ng Bulacan. Ito ay isang delikadesang puno ng lambot, lasa, at pagmamahal sa tradisyon. Ito ay isang kakanin na nagpapahayag ng yaman ng ating bayan at patuloy na nagbibigay ng tuwa at kasiyahan sa mga kumakain nito.

<h1>Ingredients</h1>

For brushing the molds
*2 tablespoons butter melted

For The Flan
*4 egg yolks
*1 can of condensed milk

For The Puto
*2 cups flour
*½ cup sugar
*4 1 teaspoons baking powder
*½ teaspoon salt
*1 ¼ cup water
*4 egg whites

<h1>Procedures</h1>
# Maghanda ng mga hulma ng puto sa pamamagitan ng bahagyang pagsisipilyo sa loob ng tinunaw na mantikilya. Itabi. Magdagdag ng tubig sa ibabang ibaba ng steamer at pakuluan.
# Sa isang mangkok, pagsamahin ang pula ng itlog, condensed milk, at calamansi juice. Haluin nang pabilog hanggang sa makinis at maayos na pinaghalo.
# Punan ang mga hulma hanggang ⅓ puno ng flan mixture. Ayusin sa isang solong layer sa basket ng bapor. Balutin ang takip ng steamer ng malinis na tuwalya sa kusina.
# I-steam ang flan sa mahinang apoy ng humigit-kumulang 5 hanggang 7 minuto o hanggang sa hindi na likido ang timpla ngunit hindi pa ganap na naitakda. Alisin mula sa init at hayaang ganap na lumamig.
# Samantala, sa isang malaking mangkok, salain ang harina, asukal, baking powder. at asin. Magdagdag ng tubig at puti ng itlog. Halu-halo hanggang sa pagsama-samahin lang.
# Idagdag ang pinaghalong puto sa ibabaw ng flan, punan ang mga hulma halos sa itaas. I-steam sa mahinang apoy ng mga 8 hanggang 10 minuto o hanggang sa tumaas ang puto.
# Alisin sa init at hayaang bahagyang lumamig. Dahan-dahang alisin ang leche puto sa mga hulmahan.

<h1>References</h1>
https://www.facebook.com/RBitesPH?mibextid=ZbWKwL

https://www.facebook.com/profile.php?id=100087151896158&mibextid=ZbWKwL

https://www.facebook.com/heidy.nablo?mibextid=ZbWKw

[[Category:Kaluto]]
[[Category:Index]]

Lapu lapu de la reyna

2023-11-15T01:31:48Z

Jilianne F:

[[File:Lapu Lapu de la Reyna.jpg|thumb|350px|right|Lapu Lapu de la Reyna]]
Article by: [[Casandra]]

Bright as the sunlight and colorful as confetti, Filipinos have their way of celebrating festivities with a blast along with their community and their families. These festivals and celebrations signify the holy beliefs of practicing Christians in showing their love and devotion toward their Patron Saints.

<h1> Origin </h1>
Of course, such celebrations aren't complete without the smell of delight coming from the center of every family's dining table. Hence, Filipinos are known to be great cooks. One of their specialties is the Lapu Lapu de la Reyna which is a steamed grouper, covered in mayonnaise, and topped with finely chopped carrots, pickle relish, red onions, capsicum, and eggs.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Lapu Lapu fish, or grouper, is used upon cooking this dish because it is large, meaty, and bursts out with flavors if cooked with the right amount of spices. Any large ocean fish with white meat can also be used, but Lapu Lapu fish owns this recipe.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The dish will please everyone just by merely looking at it as it resembles rainbow-like colors that bring life to the celebration of the family.

Lapu Lapu de La Reyna originated in Bulacan during the 80's and became very popular during Christmas. It is served traditionally as a heritage dish in the house of the Bautista Clan here in Malolos, Bulacan. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Sadly, this dish started losing popularity during the 90's, and only a few families still cook it as one of their specialties. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The expenses and extreme effort in preparing this dish have caused families to try and look for new recipes. Nevertheless, the recipe still lives and will continue if more Filipinos revive their culture by preserving and putting their cooking expertise into practice until the next generations of great cooks.

<h1>Ingredients</h1>
Fish:
*1 Whole Grouper (Lapu Lapu Fish)
*1 Squeeze from Lemon Juice
*Salt
*Freshly Ground Black Pepper
*3 Stalks Spring Onions, roughly chopped

Garnish:
*1 Cup Mayonnaise
*1 Red Bell Capsicum, finely chopped
*1 Large Carrot, finely chopped
*4 Hard Boiled Eggs (Yolk and White separated), finely chopped
*1/3 Sweet Pickle Relish
*1 Large Red Onion, finely chopped
*2 1/2 Cups of Water
*1/2 Cup of Sugar
*1/2 Cup of Vinegar

<h1>Procedure</h1>
#Wash your fish and then let it dry. Season it with salt and freshly ground black pepper. After seasoning, drizzle the fish with lemon juice inside and out, and then let it sit for at least 15 minutes.
#Stuff the inside of the fish with the lemon skin from the extracted lemon juice along with the chopped spring onions.
#Place the stuffed fish inside a steamer and steam it for 25 minutes or until it is cooked. Remove the fish from the steamer after cooking. Remove the lemon skin and spring onions inside the fish and let it cool at room temperature or colder.
#In a saucepan, boil together water, vinegar, and sugar. In a sieve, place your chopped carrots and blanch them for 30 seconds. Remove it from the water and drain until all moisture is gone. Place it onto a plate and let it cool. Do the same procedure with the capsicum.
#Place your fish on a platter, coat it with mayonnaise, and place your finely chopped vegetables on top. You can arrange the toppings based on the photo, the ROYGBIV colors, or however you like. After placing your toppings, drizzle the egg whites around the fish.
#Serve.<ref>https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A</ref>

<h1>References</h1>
https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/

https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A

https://panlasangpinoy.com/steamed-fish-with-mayonnaise/

[[Category:Kaluto]]
[[Category:Index]]

Gurgurya

2023-11-15T01:30:23Z

Jilianne F:

[[File:Gurgurya.png|thumb|350px|right|Gurgurya]]
Article by: [[Angel]]

<h1> Origin </h1>
Ang gurgurya ay isang matamis na pagkain, ito ay madalas na merienda sa malolos, at ang ating pambansang bayani na si Dr. Jose Rizal ay nagsulat ng magandang mensahe dahil dito. Ito mas kilalang na panghimagas o merienda na pwedeng isama/ipahero sa tsaa o sa kape. Ang Gurgurya ang isang traditional na pagkain ng maloleño, ayon kay Mila Enriquez nag sikap siya ng husto upang ito ay manatiling buhay, kahit ngayon na siya ay pumanaw na ay ipinagpatuloy ng kanyang pamangkin na si Rheeza Hernandez ang kanyang legacy at patuloy itong itinataguyod.<ref>https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1</ref>

Ang mga lumang bulakeño goodies na ito ay ginawa sa isang lokal na restaurant, bistro maloleño. Bukod sa mga ito, meron din silang mga kagiliw-giliw na item sa kanilang menu, kabilang ang paborito ni Emilio Aguinaldo, nilagang manok sa puti na asparagus, at ang pochero ni plaridel, at ang isa sa paboritong putahe ng bayani na si Marcelo H. Del Pilar. Halos lahat ng kanilang heirloom cuisine at iyon ang lutong paborito ng ating mga pambansang bayani na iniingatan ng kanilang Tita Mila. Ang mga ito at maingat na ipinapasa sa pamamagitan ng kanyang mga culinary na libro, mga demonstrasyon at aktibong itinuro sa mga taong interesado.<ref>https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/</ref>

<h1> Ingredients </h1>
*2 cups flour / all purpose flour
*1 cup margarine ( ordinary margarine being sold in wet market )
*4 tbsps milk
*1 egg, beaten
*2 tbsps baking powder
*½ cup sugar
*4 tbsps water
*grated dayap rind ( native lemon )
*8 to 10 leaves of kalumata leaves (flavouring)
*1 to 2 cup cooking oil (vegetable oil)

<h1> Procedure </h1>
#Paghaluin ang lahat ng mga tuyong sangkap.
#Gupitin ang margarine sa harina hanggang sa ito ay maka buo ng pea-sized beads.
#Magdagdag ng bahagyang pinalo na itlog at gatas, masahin ng bahagya hanggang sa maging masa.
#Hiwain ang kuwarta sa 2" x 1" na piraso at i-slide ang bawat isa sa isang tinidor upang bumuo ng mga tagaytay.
#Kulot upang bumuo ng isang shell.
#Iprito ito sa kawali hanggang sa ito ay maging golden brown.
#Itabi at hayaang lumamig.
#Sa isang makapal na kawali pag haluin ang asukal at tubig at balat ng dayap, initin hanggang matunaw at pagkatapos ay #idagdag ang pinalamig na shell ay natatakpan ng syrup.
#Ito ay palamigin muna at pede na ito ihain.

<h1> References </h1>

https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1

https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/

https://featrmedia.com/have-you-heard-of-these-filipino-sugar-glazed-cookies-gurgurya-from-malolos-bulacan/

[[Category:Kaluto]]
[[Category:Index]]

Ensaymada de Malolos

2023-11-15T01:29:21Z

Jilianne F:

[[File:Ensaymada de Malolos Kaluto.jpg|thumb|350px|right|Ensaymada de Malolos]]
Article by [[Shaniz]]

There are many ways to make an Ensaymada. Filipinos have different opinions about their Ensaymada. Some prefer an Ensaymada made only of melted butter and granulated sugar on the crust, while others want different toppings. But for Malolenos, placing a slice of salted egg will always be the best ensaymada. <ref> https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIs-RkIPdWzzw</ref> If you are looking for a delicious ensaymada in Malolos, Eurobake is the place that offers different delicacies that are famous in Malolos. The Ramos Family has owned Eurobake since the early 1980’s. It is in Guiguinto, Bulacan, but at the boundary of Malolos. <ref> https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html</ref> However, every Malolos bakery has a different ensaymada because it is a budget-friendly merienda everyone loves.

<h1> Origin </h1>
Ensaymada is originally from Mallorca, Balearic Islands, Spain. <ref>https://www.yummy.ph/lessons/baking/ensaymada-how-to-bake-a1523-20161213-lfrm</ref> But it is also common in the Philippines as Ensaymada is one of the famous merienda, especially in Bulacan, Malolos known explicitly as the “home of the best ensaymadas” as their ensaymada has a topping of cheese, butter, and a slice of salted duck egg making it their specialty. <ref> https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIs-RkIPdWzzw</ref> If you are looking for a delicious ensaymada in Malolos, Eurobake is the place that offers different delicacies that are famous in Malolos. The Ramos Family has owned Eurobake since the early 1980s, and they are known for their traditional recipes. It is in Guiguinto, Bulacan, but at the boundary of Malolos. <ref> https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html</ref>

<h1> Ingredients </h1>
*Warm milk (1 cup)
*Sugar (1 tbsp)
*Instant yeast (2 tsp)
*All-purpose flour 250 grams (2 cups)
*Powder milk 30 grams (2 tbsp)
*Salt (¼ tsp)
*Eggyolk (120 grams)
*Sugar (137 grams)
*Softened butter (70 grams)
*Cheese
*Salted egg

<h1> Procedure </h1>
#To make the dough, mix warm milk, sugar, and instant yeast. Let it bloom for 5 minutes.
#Pour the bloomed yeast into all-purpose flour.
#Add another all-purpose flour, mix it with powdered milk and salt, and mix it well.
#Get 120 grams of egg yolk and add 137 grams of sugar, then mix.
#Add the yolk mixture into the dough and slightly mix.
#Next, add the flour mixture (with powdered milk and salt) to the yolk and dough mixture and mix.
#After mixing, add 70 grams of softened butter.
#Beat it for 10 to 12 minutes until the dough’s texture becomes smooth and elastic.
#After 12 minutes, the dough is ready for the window pain test, do not forget to put some oil on your hands.
#Put oil in the bowl and place the dough, let it sit for 1 to ½ hours until the size is doubled.
#Cut the dough into a roll and rest it for 5 minutes then press the dough to release the air.
#Bake the dough in a preheated oven at 150 for 15 to 18 minutes and wait until it turns golden brown.
#For the toppings, Spread some cream cheese filling on top, next is to put the salted egg, and last is to add some shredded cheddar cheese.

<h1> References </h1>
https://www.world-grain.com/articles/18986-ensaymada-a-philippine-specialty?fbclid=IwAR3h2SB6GuSxdoT7B3-WpdkY4GDclP-GBQb5E4ynRqr9XOtIsRkIPdWzzw

https://www.pinoyadventurista.com/2014/05/ensaymada-and-inipit-from-eurobake-bulacan.html

https://youtu.be/fIzmBHr-Ne8?si=UDU-_-8viuZW-m5h

https://www.pinasmuna.com/2014/05/eurobake-ensaymada-of-malolos-bulacan.html?m=1&fbclid=IwAR3nG67mdHHxKyvU7-ZFlOfyC8rVTAcPetOFQzXUq65Hp1JDddRToGNfc-A

https://www.yummy.ph/lessons/baking/ensaymada-how-to-bake-a1523-20161213-lfrm

[[Category:Kaluto]]
[[Category:Index]]

Empanada de kaliskis

2023-11-15T01:27:54Z

Jilianne F:

[[File:Empanda De Kaliskis.jpg|thumb|350px|right|Empanada De Kaliskis]]

Article by [[Patricia]]

<h1>Origin</h1>
Empanada De Kaliskis, also known as 'Empanada De Malolos,' is one of Malolos' delicacies. It is famous for its unique outside texture called 'kaliskis,' a flaky crust-like scale. The texture is crispy on the outside but soft on the inside. <ref>https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2 </ref>

Mercy's Empanada De Kaliskis is an old store that sells the famous Empanada. It started in 1820. According to Augustin Domingo and Justina Domingo, who made empanadas in 1820 during the Spanish era, they learned it from the wives of the Spaniards. They perfected every part of the famous Empanada de kaliskis, from its filling to the outside scales. Mercy Domingo (the great-granddaughter) inherited the recipe and has been selling it for 200 decades. The current Mercy's Empanada De Kaliskis can be found at 3000 M Tengco Street, Malolos Bulacan. They were the only ones who knew the secret of making the Empanada. The special ingredients of this dish are dough, chicken filling with potato, and a slice of egg. Then, the original procedure is to put the special dough on a banana leaf and knead it to make it flat and thin. Then, fill it with chicken, potato, and an egg. Fry them for 3–4 minutes each until they turn golden brown. <ref>https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP</ref>

<h1> Ingredients </h1>(Not Original)
To make the dough:

*1 1/2 cup Plain flour
*1/2 cup Lard
*1/2 tsp. salt
*4 tbsp. WaterButter Dough
*1/2 cup All-Purpose Flour
*3 tbsp. Butter or margarine

To make the filling

*1 cup boiled Chicken, shredded
*1 Potato, sliced into strips
*1/4 cup Raisins
*1 small Onion, sliced
*3-4 cloves Garlic, minced
*1/4 cup Mixed Vegetables (optional)
*Salt and pepper to taste
*1/2 cup mixed Vegetables (optional)
*1/2 tbsp. Sugar (optional)
*Oil for sautéing

<h1> Procedure </h1>
#To make the filling, pre-heat the pan with oil. Sautė the garlic and onion till translucent.
#Add the potatoes and cook for about 2-3 minutes.
#Then add the shredded chicken, raisins, salt and pepper to taste. Cook it until the potato is already soft. Next, set aside the potato.
#To make the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and mix it well using your hand to form a dough. Knead till smooth. Form into a ball then set aside.
#To make the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside.
#Next, Get the water dough and butter dough then cut it into four. Get one of the water dough and roll it in between your palms to make it like a ball. Then, Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Do the same procedure with the rest of the doughs.
#Put a small amount of oil on the kneading dough as well as the rolling pin. Take one piece of dough, using a rolling pin flatten it into a rectangle. After flattening, fold it in three and do the same with the rest of the remaining doughs 2-3 times.
#From the end of the flatten dough roll it like a log then cut into 2 or 3 and continue the procedure with the remaining doughs.
#Get one of the prepared dough facing up (with the spiral)and flatten it with a small rolling pin. Scoop the filling and put it on top then fold to meet both ends. Seal it using a fork by pressing it down to make sure that the filling will not come out. Cut excess dough. Set aside.
#Continue the procedure till all the dough is done.
#Next step in a pan, deep fry the empanada on a low-medium heat until it golden brown. Drain the excess oil by placing the empanada in a strainer or a table napkin. The Empanda is ready to eat!

<h1> References </h1>
https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP

https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2

Image:
https://images.yummy.ph/yummy/uploads/2018/10/Empanada-de-Kaliskis-003-1-1024x576.jpg

Ingredients and Procedures
https://alingodays.co.uk/others/bread/empanada-de-kaliskis/#google_vignette
[[Category:Kaluto]]
[[Category:Index]]

Chicken Pakam

2023-11-15T01:27:10Z

Jilianne F:

[[File:Chicken Pakam kaluto.jpg|thumb|350px|right|Chicken Pakam]]
Article:[[Marjorie]]

Talaga nga namang kamangha mangha ang mga Filipino pag dating sa pag luluto ng mga putaheng pang ulam o pulutan isa na dito ang "Chicken Pakam" na nag mula sa malolos, bulacan.

<h1> Origin </h1>
Pakam o Chicken Pakam ay isang putahe na nag mula sa Malolos, Bulacan Ito ay hinahanda bilang ulam o pulutan, minsan ay hinahaluan ito ng dugo ng manok, toyo at labanos.Ang ulam na ito ay talaga nga namang kakaiba dahil ang "puting adobo" ay pwede palang gawing mas masarap pa kapag ito'y niluto sa sibuyas, bawang, luya at kamatis. Ang lasa nito ay pinag halong adobo, tinola at sarciado ngunit ang chicken pakam ay mas masarap dahil ang lasa ng mga sangkap ay nanunuot sa laman ng manok.<ref>https://rb.gy/kq5lb5</ref>

Sa kabuuan ang chicken pakam ng malolos,bulacan ay sumasalamin sa pagiging malikhain ng mga malolenyo dahil ang simpleng puting adobo ay pwede pa palang mas pasarapin. <ref>https://www.theexodoers.com/bulacan-foods</ref>

<h1> Ingredients </h1>
*1 kilong manok
*¼ cup ng suka
*2 dahon ng laurel
*1 kutsarang pamintang pino
*4 na kamatis, patis
*1 tasang tubig
*bawang
*sibuyas
*mantika

<h1> Procedures </h1>
#Sa isang kawali pag samahin ang manok, suka, dahon ng laurel at paminta. Haluin at pakuluan ito hanggang sa lumambot ang manok at matuyo ang suka.
#Bago tuluyang matuyo ang suka mag lagay ng mantika at prituhin ang manok hangang sa maging matingkad na kayumanggi ang kulay nito. Alisin ang manok sa kawali at itabi.
#Sa parehong kawali at katamtamang apoy mag lagay ng mantika. Igisa ang bawang at sibuyas.
#Ilagay ang kamatis at ipag patuloy ang pag gigisa hanggang sa maluto ang sibuyas.
#Itaas ang lebel ng apoy, mag lagay ng tubig at hayaang kumulo.
#Ibalik ang manok, takpan ang kawali at patuloy na pakuluan sa katamtamang apoy sa loob ng sampo hanggang labing limang minuto o hanggang sa maluto ng tuluyan ang manok. Patuyuan ito ngunit huwag tuyong tuyo nararapat itong may sapat na sarsa.
#Timplahan ng patis, patayin ang apoy at ihain.

<h1> References </h1>
Matito,M.B.(2023).Chicken Pakam.

https://rb.gy/cp255w

https://rb.gy/y7rt9m

Itineraries,Tips https://rb.gy/en31yh

[[Category:Kaluto]]
[[Category:Index]]

Bibingkang Galapong

2023-11-15T01:26:43Z

Jilianne F:

[[File:Bibingkang-Galapong.jpg|thumb|350px|right|Bibingkang-Galapong]]
Article by: [[Allysa]]

<h1> Origin </h1>
Ang kaibahan ng bibingka dito sa Malolos ay hindi ito gumagamit ng harina, purong galapong ang ginagamit nila. Mayroon din itong itlog na maalat at keso. Nadadarama na natin ang lamig ng simoy ng hangin, nalalamapit nanaman ang pasko. <ref>https://www.ifexconnect.com/story/the-many-faces-of-bibingka</ref>

Magsisimula nanaman ang simbang gabi, at hindi mawawala sa simbang gabi ang kaininan, nariya't may mga kakanin na nabibili sa labas ng simbahan. Subalit ang bibingka ang pinakahinahanap ng lahat.

Ang bibingka ang kasama na sa ating tradisyon tuwing sasapit ang kapaskuhan. Kadalasan itong kinakain pagkatapos ng misa tuwing ika-pang siyan na gabi ng simbang gabi.

Ang tradisyunal na recipe sa bibingka ay ang malagkit na bigas o glutinous rice na ibababad sa tubig ng magdamag sa loob ng tapayan hayaan itong umamasim kasama ang ligaw na lebadura na tinatawag nabubod o tuba palm wine.Ang kaibahan ng bibingka dito sa Malolos ay hindi ito gumagamit ng harina, purong galapong ang ginagamit nila. Mayroon din itong itlog na maalat at keso. Hindi talaga mawawala sa ating mga pilipino/maloleño na gumawa ng mga matatamis at masasarap na pagkain lalo na't ating ipanghahahanda sa isang handaan. Bawat pagkain ay mayroong espesyal na sangkap o pinagmulan bago ito magawa o maluto.

<h1> Ingredients </h1>
* 1 cup rice flour
*1/8 teaspoon salt
*2 1/2 teaspoon baking powder
*3 tablespoons butter
*1/2 cup granulated sugar
*1 cup coconut milk
*1/4 cup fresh milk
*1 piece salted duck egg sliced
*1/2 cup grated cheese
*3 pieces raw eggs
*1/4 cup grated coconut
*Pre-cut banana leaf <ref>https://www.pinoyrecipe.net/bibingka-galapong-coconut-rice-cheesecake-recipe/</ref>

<h1> Procedure </h1>
# Preheat oven to 375 degrees Fahrenheit. (Or the traditional, much better for the smokey taste)
#Combine rice flour, baking powder, and salt then mix well. Set aside.
#Cream butter then gradually put in sugar while whisking.
#Add the eggs then whisk until every ingredient is well incorporated.
#Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
#Pour in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
#Arrange the pre-cut banana leaf on a cake pan or baking pan.
#Pour the mixture into the pan.
#Bake for 15 minutes.
#Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
#Put back in the oven and bake for 15 to 20 minutes or until the color of the top turns medium brown.
#Remove from the oven and let cool.
#Brush with butter and top with grated coconut.
#Serve. Share and enjoy! (It can be paired with hot chocolate or tea) <ref>https://www.philstar.com/lifestyle/food-and-leisure/2023/09/30/2298870/recipe-chef-edward-david-mateos-bibingkang-galapong</ref>

<h1> Reference </h1>

https://www.ifexconnect.com/story/the-many-faces-of-bibingka

http://chefronbilaro.com/bibingkang-galapong/

https://panlasangpinoy.com/rice-cake-bibingka-recipe/

[[Category:Kaluto]]
[[Category:Index]]

Arroz ala Valenciana

2023-11-15T01:25:27Z

Jilianne F:

[[File:Arroz de Valenciana.jpg|thumb|350px|right|Arroz de Valenciana]]
Article by [[Patricia]]

<h1>Origin</h1>
Bringheng Malolos, also known as Arroz ala Valenciana (arroz pronounced 'aroth'), from the word Arroz means "rice" and Valenciana means "a resident of valencia (a province in Spain)" is made of sticky rice (like kakanin) because it contains glutinous rice as the main ingredient of it—one of many recipes borne out of Spanish colonialism. Arroz ala Valenciana, or Valencian-style rice, a Spanish influence in Philippine culture, originated in Spain. It's a traditional meal served during Birthdays, Christmas, or other Filipino occasions, even the fiestas. This food looks yellowish, slightly green, white, orange, and black because of its vegetables: boiled eggs, carrots, and raisins. It is soft and chewy because of the chicken meat, glutinous rice, and some of the Malolenyo's comfort food. Unlike other cuisines, Filipino-style Paella is different because they uses coconut milk, chicken broth, and chicken liver. <ref> The Filipino-style Paella is Called Bulakan Bringhe. Rappler
https://www.rappler.com/life-and-style/food-drinks/filipino-style-paella-bulakan-bringhe-apo-sa-tuhod-quezon-city/ </ref>

In Malolos, Illustrado is a Filipino/ Spanish restaurant in Intramuros that serves Filipino Cuisine. It includes Malolos foods like Pata Malolena, Hamonadong sugpo, Merienda de Prayle, and The Bringheng Malolos. Some of the National heroes like Marcelo H. Del Pilar, Mariano Ponce, Antonio Luna, and also Jose Rizal were known as the " illustrados" who persuaded many to nationalist ideas-freedom and legal equality of Filipinos and the Spanish colonial. <ref>https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1 </ref>

<h1> Ingredients </h1>
*1 kilo of Chicken (prefer thigh part)
*1 kilo Glutinous Rice
*Chicken broth or Coconut Milk
*1 kilo of Chicken (prefer thigh part)
*1 kilo Glutinous Rice
*Chicken broth or Coconut Milk
*2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
*1 tablespoon of cumin
*5-6 Pandan leaves2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
*1 tablespoon of cumin
*5-6 Pandan leaves
*500 g Pork liver
*1 Red bell pepper
*1 Green bell pepper
*raisins
*celery
*green peas
*2 tablespoon soy sauce
*5 eggs

<h1> Procedure </h1>
For making the Bringheng Malolos,
#1 kilo of Chicken boiled in pinch of salt for 30 minutes
#1 kilo Glutinous Rice, wash it 2 times and then put it in a big pan and add the broth of chicken or the coconut milk.
#Add 2 ½ tablespoons of turmeric powder
#1 tablespoon of cumin (you can use 'luyang dilaw' if you don't have a turmeric powder)
#5-6pcs Pandan leaves and 2pcs of laurel
#Mixed continuously make sure that none of it sticks. Make sure the rice is cooked evenly after that remove the pandan leaves and laurel leaves.
#In another pan, sauteed onions and garlic then add the boiled chicken and saute until it slightly brown
#Next is add 500g of pork liver, once the liver turned brown add the red bell pepper, green bell pepper, 1 cup of soaked and drained raisins, a chopped of celery and a big can of green peas and mixed well.
#Next add taste like 2 tablespoons of say sauce, vetsin, sesame oil, fish sauce, and black ground pepper,
#Then sauteed for 3 minutes combined the rice and mix thoroughly.
#Boiled 5 eggs and put them on the top of the finish arroz de Valenciana.

<h1> References </h1>

https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1

https://www.rappler.com/life-and-style/food-drinks/filipino-style-paella-bulakan-bringhe-apo-sa-tuhod-quezon-city/

Image:
https://images.app.goo.gl/WX181Wyi65ZSZkwY7
https://images.app.goo.gl/6HQTBCNcNY188CYo7

Ingredients and Procedures
https://youtu.be/TWJ_6LaT-a8?si=vrSULbZ5JDNu4Dom

[[Category:Kaluto]]
[[Category:Index]]

Lugaw (ni abel)

2023-11-14T15:24:00Z

Jilianne F:

[[File:Lugaw_Tokwa.jpg|thumb|350px|right|Lugaw]]
Article by:[[Mary Joyce]]

Lugaw is a popular Filipino delicacy, it is traditionally thought as a soft food that is served to sick people, it doesn’t require much chewing unless it has toppings. Lugaw is best to eat when the rainy season comes, because of the cold weather Filipinos are cooking lugaw to feel warm in their bodies.

For now, the most famous lugawan in Malolos Bulacan is “Lugaw ni Abel”.

<h1> Origin </h1>

Abel’s porridge started year 1989. The name of the lugawan was named after Madam Isabel or “Abel”, currently the daughter of Madam Isabel is now taking care of the lugawan. They started at small carenderia where they only serve a plain lugaw, it’s a humble beginning for them starting with a nipa hut back in the 1980's.<ref>
@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas</ref>

As time went by, they thought of mixing cow’s brain and eyes into their porridge to give other flavours and make it even more delicious. Apart of the cow’s brain and eyes, they have another ingredients such as tongue, meat, fish, fried lumpia, and tofu and pork. These ingredients made their porridge even more tastier and delicious, because of their unique recipe of lugaw. <ref>@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas
</ref>

This simple and humble restaurant "Lugaw ni Abel" in Malolos, Bulacan has now become famous and has been visited by a lot of people in Malolos, and some YouTube vloggers are visiting the reataurant to taste the famous lugaw in Malolos.

The rice porridge was brought to the Philippines by the Chinese migrants before Spanish colonists arrived in 1521. In Chinese they called it “rice congee”. On the other hand, the earliest mentioned lugaw as rice mixed with water or milk is recorded in “Vocabulario de La Lengua Tagala” by a Spanish priest which is Pedro de San Buenaventura.

<h1> Ingredients </h1>

*Water
*Glutinous Rice
*Garlic
*Ginger
*Pepper
*Oil
*Onion Rings
*Fish Sauce
*Cow's brain and eyes
*Cow's tongue
*Meat
*Tofu or egg

<h1> Procedure </h1>
#Clean the glutinous rice, rinse it with a clean water. After that pour it on a large bowl.
#Heat the pot and pour the cooking oil, set the stove in the medium heat.
#Add the miced garlic and the ginger that sliced, stir in until the garlic and ginger are toasted.
#When the garlic and ginger is golden brown, pour the glutinous rice in the pot.
#Pour the water and then wait until it boils.
#Scrape the bottoms and sides of the pot, as you stir it contents.
#Stir well to combine.
#Put some pepper and fish sauce to add more flavor.
#Simmer for 60 minutes to boil, then reduce the heat to low. Cover and cook for 30 to 60 minutes until the grains of the rice become notably puffy.
#Once the lugaw is ready, remove it to the heat and immediately ladled into serving dishes.
#Put some toppings, like tofu, egg, meat, cow's brain and eyes, and especially the cow's tongue. Enjoy this dish while it's steaming and hot!!!

<h1> References </h1>

https://www.bulakenyo.ph › lugawi…

https://www.tumblr.com › airacanlas

https://imeldalim64.wordpress.com ›

Procedure:https://www.wikihow.com/Cook-Lugaw

Image:https://www.facebook.com/100089313705469/posts/127716583548798/?app=fbl

[[Category:Kaluto]]
[[Category:Index]]

Lugaw (ni abel)

2023-11-14T15:23:34Z

Jilianne F:

[[File:Lugaw_Tokwa.jpg|thumb|350px|right|Lugaw]]
Article by:[[Mary Joyce]]

Lugaw is a popular Filipino delicacy, it is traditionally thought as a soft food that is served to sick people, it doesn’t require much chewing unless it has toppings. Lugaw is best to eat when the rainy season comes, because of the cold weather Filipinos are cooking lugaw to feel warm in their bodies.

For now, the most famous lugawan in Malolos Bulacan is “Lugaw ni Abel”.

<h1> Origin </h1>

Abel’s porridge started year 1989. The name of the lugawan was named after Madam Isabel or “Abel”, currently the daughter of Madam Isabel is now taking care of the lugawan. They started at small carenderia where they only serve a plain lugaw, it’s a humble beginning for them starting with a nipa hut back in the 1980's.<ref>
@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas</ref>

As time went by, they thought of mixing cow’s brain and eyes into their porridge to give other flavours and make it even more delicious. Apart of the cow’s brain and eyes, they have another ingredients such as tongue, meat, fish, fried lumpia, and tofu and pork. These ingredients made their porridge even more tastier and delicious, because of their unique recipe of lugaw. <ref>@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas
</ref>

This simple and humble restaurant "Lugaw ni Abel" in Malolos, Bulacan has now become famous and has been visited by a lot of people in Malolos, and some YouTube vloggers are visiting the reataurant to taste the famous lugaw in Malolos.

<h1> ORIGIN </h1>
The rice porridge was brought to the Philippines by the Chinese migrants before Spanish colonists arrived in 1521. In Chinese they called it “rice congee”. On the other hand, the earliest mentioned lugaw as rice mixed with water or milk is recorded in “Vocabulario de La Lengua Tagala” by a Spanish priest which is Pedro de San Buenaventura.

<h1> Ingredients </h1>

*Water
*Glutinous Rice
*Garlic
*Ginger
*Pepper
*Oil
*Onion Rings
*Fish Sauce
*Cow's brain and eyes
*Cow's tongue
*Meat
*Tofu or egg

<h1> Procedure </h1>
#Clean the glutinous rice, rinse it with a clean water. After that pour it on a large bowl.
#Heat the pot and pour the cooking oil, set the stove in the medium heat.
#Add the miced garlic and the ginger that sliced, stir in until the garlic and ginger are toasted.
#When the garlic and ginger is golden brown, pour the glutinous rice in the pot.
#Pour the water and then wait until it boils.
#Scrape the bottoms and sides of the pot, as you stir it contents.
#Stir well to combine.
#Put some pepper and fish sauce to add more flavor.
#Simmer for 60 minutes to boil, then reduce the heat to low. Cover and cook for 30 to 60 minutes until the grains of the rice become notably puffy.
#Once the lugaw is ready, remove it to the heat and immediately ladled into serving dishes.
#Put some toppings, like tofu, egg, meat, cow's brain and eyes, and especially the cow's tongue. Enjoy this dish while it's steaming and hot!!!

<h1> References </h1>

https://www.bulakenyo.ph › lugawi…

https://www.tumblr.com › airacanlas

https://imeldalim64.wordpress.com ›

Procedure:https://www.wikihow.com/Cook-Lugaw

Image:https://www.facebook.com/100089313705469/posts/127716583548798/?app=fbl

[[Category:Kaluto]]
[[Category:Index]]

Puto de leche

2023-11-14T15:21:19Z

Jilianne F:

[[File:Puto masarap leche matamis.jpg|thumb|Malolos bulacan]]
Article by: [[Hazel]]

<h1>Origin</h1>
Ang Puto de Leche ng Malolos ay tinuturing na isang natatanging kakanin ng Bulacan. Ito ay mayroong mahabang kasaysayan at nagpapakilala sa yaman ng kultura ng bayan.

Ang Puto de Leche ng Malolos ay hindi lamang isang simpleng kakanin, ito ay isang pagpapahayag ng yaman ng kultura ng Bulacan. Ito ay nagpapakita kung gaano kahalaga ang pagpapahalaga sa ating mga tradisyon at lokal na kultura. Ang pagkakaroon ng kakaibang pagkain tulad nito ay nagbibigay ng isang espesyal na karanasan at nagpapalaganap ng pagmamahal sa ating sariling mga produkto.

Sa kabuuan, ang Puto de Leche ng Malolos ay isang kakaibang puto na dapat subukan ng bawat taong nagnanais na matikman ang natatanging kultura ng Bulacan. Ito ay isang delikadesang puno ng lambot, lasa, at pagmamahal sa tradisyon. Ito ay isang kakanin na nagpapahayag ng yaman ng ating bayan at patuloy na nagbibigay ng tuwa at kasiyahan sa mga kumakain nito.

<h1>Ingredients</h1>

For brushing the molds
*2 tablespoons butter melted

For The Flan
*4 egg yolks
*1 can of condensed milk

For The Puto
*2 cups flour
*½ cup sugar
*4 1 teaspoons baking powder
*½ teaspoon salt
*1 ¼ cup water
*4 egg whites

<h1>Procedures</h1>
# Maghanda ng mga hulma ng puto sa pamamagitan ng bahagyang pagsisipilyo sa loob ng tinunaw na mantikilya. Itabi. Magdagdag ng tubig sa ibabang ibaba ng steamer at pakuluan.
# Sa isang mangkok, pagsamahin ang pula ng itlog, condensed milk, at calamansi juice. Haluin nang pabilog hanggang sa makinis at maayos na pinaghalo.
# Punan ang mga hulma hanggang ⅓ puno ng flan mixture. Ayusin sa isang solong layer sa basket ng bapor. Balutin ang takip ng steamer ng malinis na tuwalya sa kusina.
# I-steam ang flan sa mahinang apoy ng humigit-kumulang 5 hanggang 7 minuto o hanggang sa hindi na likido ang timpla ngunit hindi pa ganap na naitakda. Alisin mula sa init at hayaang ganap na lumamig.
# Samantala, sa isang malaking mangkok, salain ang harina, asukal, baking powder. at asin. Magdagdag ng tubig at puti ng itlog. Halu-halo hanggang sa pagsama-samahin lang.
# Idagdag ang pinaghalong puto sa ibabaw ng flan, punan ang mga hulma halos sa itaas. I-steam sa mahinang apoy ng mga 8 hanggang 10 minuto o hanggang sa tumaas ang puto.
# Alisin sa init at hayaang bahagyang lumamig. Dahan-dahang alisin ang leche puto sa mga hulmahan.

<h1>References</h1>
https://www.facebook.com/RBitesPH?mibextid=ZbWKwL

https://www.facebook.com/profile.php?id=100087151896158&mibextid=ZbWKwL

https://www.facebook.com/heidy.nablo?mibextid=ZbWKw

[[Category:Kaluto]]
[[Category:Index]]

Puto Bumbong

2023-11-14T15:20:22Z

Jilianne F:

[[File:Puto-bumbong.jpg|thumb|350px|right|Puto Bumbong]]
Article by:[[ Jasmine ]]

In the Philippines, the Christmas season lasts long, starting in September and continuing until the end of December. During the festive season, people enjoy a variety of tasty treats, and one favorite is puto bumbong. It is a sweet made from steamed purple rice. If you go near a Catholic church during Simbáng Gabi, the nine days before Christmas Eve, you will see vendors selling these delicious snacks to people attending the church services. The snacks are colorful and steamy, attracting those who pass by <ref>https://www.atlasobscura.com/foods/puto-bumbong</ref>

In Malolos Bulacan, they make a special dessert called Puto Bumbong using specific ingredients. One of the main ingredients is a traditional purple rice called "pirurutong." They also use grated coconut and a good amount of refined sugar. To achieve the dessert's bright purple color, they use a special glutinous rice that is soaked in salt water overnight, ground smoothly, and then steamed. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Origin </h1>
Puto bumbong has its origins in the time when the Spanish were ruling the Philippines. It is believed that the individuals who traveled with Miguel Lopez de Legazpi carried it from Mexico. Filipinos were encouraged to wake up early to attend church and hear Mass during that period. Once Mass was over, they would have breakfast, and puto bumbong, along with Salabat, was a popular choice to help them feel more awake and energized. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Ingredient </h1>
*1 1/3 cups sticky purple rice
*1 1/3 cups glutinous white rice malagkit
*2/3 cup long grain purple rice
*6 cups water for soaking the rice
*3/4 cups muscovado sugar
*1 1/2 cups freshly grated coconut
*1/2 cup softened butter<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> Procedure </h1>
#Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
#Drain the water by pouring the contents of the bowl into a large sieve.
#Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
#Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
#Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
#Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
#Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> References </h1>

https://foodtalephils.food.blog/2018/09/26/puto-bumbong/

https://www.atlasobscura.com/foods/puto-bumbong

https://panlasangpinoy.com/puto-bumbong-recipe

Photo: https://images.app.goo.gl/CoNHJY6f7Zi48uXs9

[[Category:Kaluto]]
[[Category:Index]]

Puto Bumbong

2023-11-14T15:20:06Z

Jilianne F:

[[File:Puto-bumbong.jpg|thumb|350px|right|Puto Bumbong]]
Article by:[[ Jasmine ]]

In the Philippines, the Christmas season lasts long, starting in September and continuing until the end of December. During the festive season, people enjoy a variety of tasty treats, and one favorite is puto bumbong. It is a sweet made from steamed purple rice. If you go near a Catholic church during Simbáng Gabi, the nine days before Christmas Eve, you will see vendors selling these delicious snacks to people attending the church services. The snacks are colorful and steamy, attracting those who pass by <ref>https://www.atlasobscura.com/foods/puto-bumbong</ref>

In Malolos Bulacan, they make a special dessert called Puto Bumbong using specific ingredients. One of the main ingredients is a traditional purple rice called "pirurutong." They also use grated coconut and a good amount of refined sugar. To achieve the dessert's bright purple color, they use a special glutinous rice that is soaked in salt water overnight, ground smoothly, and then steamed. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Origin </h1>
Puto bumbong has its origins in the time when the Spanish were ruling the Philippines. It is believed that the individuals who traveled with Miguel Lopez de Legazpi carried it from Mexico. Filipinos were encouraged to wake up early to attend church and hear Mass during that period. Once Mass was over, they would have breakfast, and puto bumbong, along with Salabat, was a popular choice to help them feel more awake and energized. <ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

<h1> Ingredient </h1>
*1 1/3 cups sticky purple rice
*1 1/3 cups glutinous white rice malagkit
*2/3 cup long grain purple rice
*6 cups water for soaking the rice
*3/4 cups muscovado sugar
*1 1/2 cups freshly grated coconut
*1/2 cup softened butter<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> Procedure </h1>
#Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
#Drain the water by pouring the contents of the bowl into a large sieve.
#Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
#Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
#Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
#Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
#Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.<ref>https://panlasangpinoy.com/puto-bumbong-recipe</ref>

<h1> References </h1>

https://foodtalephils.food.blog/2018/09/26/puto-bumbong/

https://www.atlasobscura.com/foods/puto-bumbong

https://panlasangpinoy.com/puto-bumbong-recipe
Photo: https://images.app.goo.gl/CoNHJY6f7Zi48uXs9

[[Category:Kaluto]]
[[Category:Index]]

Pocherong Baka

2023-11-14T15:19:26Z

Jilianne F:

[[File:Pocherong Baka Kaluto.png|thumb|350px|right|Pocherong Baka]]
Article by: [[Andreana]]

Bulacan cuisine, particularly that of the Malolos area, is well-known for its substantial, flavorful dishes. It features regional ingredients and cooking techniques while heavily influenced by Spanish cuisines. "Pochero" is a moderate and pleasant Filipino stew that can also be served as a viand. <ref>https://panlasangpinoy.com/beef-pochero/</ref> This would be fantastic with some freshly prepared rice. This article aims to go into the history and significance of this dish to Malolos rather than its cuisine fulfillment.

<h1> Origin </h1>
"Pochero," a type of stew originally from Spain, translating to Spanish, will give you a “stew pot,” which provides you with an idea of what kind of food Filipinos typically like. <ref>https://pilipinasrecipes.com/beef-pochero-recipe/</ref> It had a significant influence back then. Are you aware that one of the Philippines' most famous heroes' favorite foods is pochero? Marcelo H. Del Pilar, a Bulacan native and hero of the Philippine Revolution, is an avid fan of Pochero. <ref>https://eatlikepinoy.com/best-beef-pochero-recipe/</ref> It is typically served on Sundays and is loved by the entire family. It also comes with a sauce or an eggplant salad. Several restaurants in Bulacan serve pochero, which has become a popular meal among Maloleños.

Aside from its delicious taste, one noteworthy feature of our pochero is the unique soft texture of its beef. The dish is more appealing and tempting when paired with fried bananas, potatoes, and garbanzos. <ref>https://panlasangpinoy.com/beef-pochero/</ref> Its substantial and savory quality makes it a favorite among Filipinos, and it has been passed down through generations as a treasured family recipe. <ref>https://filipinodishes.org/recipe/beef-pochero-recipe/</ref> In contrast to other stews, this one stands out due to the use of tender meat and a combination of fried potatoes, garbanzo beans, and bananas. The flavorful stew balances the other mix variants, making this meal an absolute must for anybody visiting Malolos, Bulacan.

<h1>Ingredients</h1>
*2 lbs. beef chuck
*1/2 head cabbage quartered
*1 bunch bok choy pechay
*12 long green beans
*1 potato cubed
*2 plantains or saba banana, sliced
*3 chorizo de bilbao, sliced thinly
*1 tomato diced
*1 onion diced
*2 tablespoons whole peppercorn
*1 tablespoon fish sauce
*3 cloves garlic
*8 ounces tomato sauce
*3 cups water
*15 ounces garbanzos
*3 tablespoons cooking oil

<h1>Procedure</h1>
#In a pot, heat the oil and cook the banana till it gets golden brown. Set the bananas aside once finished.
#Fry the chorizo in the same pot until it browns on each side. Set aside after removing.
#Sauté the garlic, onion, and tomato in the remaining oil (add more if necessary).
#Once the onion and tomato have softened, add the beef. Continue to sauté the beef until the outside is light brown.
#Combine the fish sauce, tomato sauce, and whole peppercorn in a mixing bowl. Stir.
#Fill the container with water. Allow it to come to a boil. Simmer, covered, until the beef is soft. (A pressure cooker can also be used to tenderize the meat more quickly.)
#Replace the fried chorizo with the fried bananas in the pot. Add the potato and garbanzos as well. Simmer for a few minutes.
#Cook for 5 minutes after adding the cabbage and long green beans.
#Add the bok choy. Remove it from the heat. Cover the pot for 5 minutes (the remaining heat will cook the bok choy thoroughly).
#Place in a serving bowl. Serve immediately. Share and have fun!<ref>https://panlasangpinoy.com/beef-pochero/</ref>

<h1> References </h1>
https://panlasangpinoy.com/beef-pochero/

https://eatlikepinoy.com/best-beef-pochero-recipe/

https://pilipinasrecipes.com/beef-pochero-recipe/

https://filipinodishes.org/recipe/beef-pochero-recipe/

https://www.casabaluartefilipinorecipes.com/2021/03/beef-pochero.html

https://www.mamasguiderecipes.com/2017/06/13/beef-pochero-tagalog/

[[Category:Kaluto]]
[[Category:Index]]

Pocherong Baka

2023-11-14T15:18:54Z

Jilianne F:

[[File:Pocherong Baka Kaluto.png|thumb|350px|right|Pocherong Baka]]
Article by: [[Andreana]]

Bulacan cuisine, particularly that of the Malolos area, is well-known for its substantial, flavorful dishes. It features regional ingredients and cooking techniques while heavily influenced by Spanish cuisines. "Pochero" is a moderate and pleasant Filipino stew that can also be served as a viand. <ref>https://panlasangpinoy.com/beef-pochero/</ref> This would be fantastic with some freshly prepared rice. This article aims to go into the history and significance of this dish to Malolos rather than its cuisine fulfillment.

<h1> Origin </h1>
"Pochero," a type of stew originally from Spain, translating to Spanish, will give you a “stew pot,” which provides you with an idea of what kind of food Filipinos typically like. <ref>https://pilipinasrecipes.com/beef-pochero-recipe/</ref> It had a significant influence back then. Are you aware that one of the Philippines' most famous heroes' favorite foods is pochero? Marcelo H. Del Pilar, a Bulacan native and hero of the Philippine Revolution, is an avid fan of Pochero. <ref>https://eatlikepinoy.com/best-beef-pochero-recipe/</ref> It is typically served on Sundays and is loved by the entire family. It also comes with a sauce or an eggplant salad. Several restaurants in Bulacan serve pochero, which has become a popular meal among Maloleños.

Aside from its delicious taste, one noteworthy feature of our pochero is the unique soft texture of its beef. The dish is more appealing and tempting when paired with fried bananas, potatoes, and garbanzos. <ref>https://panlasangpinoy.com/beef-pochero/</ref> Its substantial and savory quality makes it a favorite among Filipinos, and it has been passed down through generations as a treasured family recipe. <ref>https://filipinodishes.org/recipe/beef-pochero-recipe/</ref> In contrast to other stews, this one stands out due to the use of tender meat and a combination of fried potatoes, garbanzo beans, and bananas. The flavorful stew balances the other mix variants, making this meal an absolute must for anybody visiting Malolos, Bulacan.

<h1>Ingredients</h1>
*2 lbs. beef chuck
*1/2 head cabbage quartered
*1 bunch bok choy pechay
*12 long green beans
*1 potato cubed
*2 plantains or saba banana, sliced
*3 chorizo de bilbao, sliced thinly
*1 tomato diced
*1 onion diced
*2 tablespoons whole peppercorn
*1 tablespoon fish sauce
*3 cloves garlic
*8 ounces tomato sauce
*3 cups water
*15 ounces garbanzos
*3 tablespoons cooking oil

<h1>Procedure</h1>
#In a pot, heat the oil and cook the banana till it gets golden brown. Set the bananas aside once finished.
#Fry the chorizo in the same pot until it browns on each side. Set aside after removing.
#Sauté the garlic, onion, and tomato in the remaining oil (add more if necessary).
#Once the onion and tomato have softened, add the beef. Continue to sauté the beef until the outside is light brown.
#Combine the fish sauce, tomato sauce, and whole peppercorn in a mixing bowl. Stir.
#Fill the container with water. Allow it to come to a boil. Simmer, covered, until the beef is soft. (A pressure cooker can also be used to tenderize the meat more quickly.)
#Replace the fried chorizo with the fried bananas in the pot. Add the potato and garbanzos as well. Simmer for a few minutes.
#Cook for 5 minutes after adding the cabbage and long green beans.
#Add the bok choy. Remove it from the heat. Cover the pot for 5 minutes (the remaining heat will cook the bok choy thoroughly).
#Place in a serving bowl. Serve immediately. Share and have fun!<ref>https://panlasangpinoy.com/beef-pochero/</ref>

<h1> References </h1>
https://panlasangpinoy.com/beef-pochero/

https://eatlikepinoy.com/best-beef-pochero-recipe/

https://pilipinasrecipes.com/beef-pochero-recipe/

https://filipinodishes.org/recipe/beef-pochero-recipe/

https://www.casabaluartefilipinorecipes.com/2021/03/beef-pochero.html

https://www.mamasguiderecipes.com/2017/06/13/beef-pochero-tagalog/

[[Category:Kaluto]]
[[Category:Index]]

Maja Blanca

2023-11-14T15:17:54Z

Jilianne F:

[[File:Maja Blanca.jpg|thumb|350px|right|Maja Blanca]]
Article by [[Chloe d]]

Ang Maja Blanca ay isang panghimagas na Pinoy na gawa sa gata ng niyog, gawgaw, at asukal. Madalas na tinatawag na Coconut Pudding, ang masarap na dessert na ito ay madaling gawin at ang mga sangkap ay napakakaraniwan. Lingid sa kaalaman ng marami, ang orihinal na Maja Blanca Recipe ay hindi kasama ang mais at gatas. Sa recipe na ito, nagdagdag ako ng whole sweet kernel corn at condensed milk para sa dagdag na lasa at mas creamy texture. Dahil malapit na ang Christmas season, ito ay magiging isang napakagandang panghimagas sa holiday lalo na kapag potluck Christmas Party at Noche Buena din.

Ngunit aking ibabahagi ang isa sa mga sumikat na recipe ng maja blanca malapit sa aming lugar. Nagsimula ang kainan na ito noong unang bahagi ng 1970. Si Gng. Teresita “Citang” Ignacio ang nasa likod ng matagumpay na pagtatatag ng pagkain na ito. Nagsimula si Aling Citang sa paglalako ng ‘kakanin’ sa kanilang mga kapitbahay sa tulong ng kanyang asawang si G. Ignacio Ignacio, at kanilang anim na anak (Lito, Nene, Lidya, Poleng, Marivic at Joey).

yon sa mga matagal ng kumakain nito ay ang sikreto ng natatanging lasa ay ang natural na gatas at malasang niyog na ginagamit nila sa paggawa nito. Hindi lang sa lasa nag-mumula ang natatanging katangian ng Maja Blanca ng Citang's Kakanin, kundi pati na rin sa pagiging isa itong pamilyar at tradisyunal na pagkain sa Malolos. Maraming turista ang bumibisita sa Citang's Kakanin upang dalhin pauwi ang Maja Blanca bilang regalo o alaala ng kanilang paglalakbay. Ang katanyagan nito ay nagpapakita ng kahusayan at kagalingan ng mga lokal na tagapagluto sa pag - buo ng Maja Blanca na ito. Ang pagtikim ng Maja Blanca ng Citang's Kakanin ay hindi lamang isang simpleng karanasan sa panlasa, kundi isang paglalakbay sa kasaysayan at kultura ng Malolos, Bulacan.
<ref>https://www.facebook.com/citangsince1970</ref>

<h1> Ingredients </h1>
*1 corn
*1/2 cup cornstarch
*1/2 cup sugar
*1L water
*2 cups coconut
*3 cups grated coconut
*1cheese
*latik
*1tbs vanilla

<h1>Procedure</h1>
#Ibuhos ang gata ng niyog sa isang kaldero at pakuluan.
#Idagdag ang asukal, condensed milk, at whole sweet kernel corn pagkatapos ay haluin hanggang ang lahat ng sangkap ay pantay-pantay.
#Pakuluan ng 8 minuto
#Pagsamahin ang gatas at gawgaw pagkatapos ay haluin hanggang sa matunaw ang gawgaw
#Ibuhos ang sariwang gatas at cornstarch mixture sa cooking pot at haluing maigi.
#Hayaang maluto habang hinahalo hanggang maabot ng timpla ang ninanais mong kapal
#Ibuhos ang timpla sa isang serving tray pagkatapos ay ayusin at patagin ang tuktok gamit ang isang flat tool tulad ng isang kahoy na spatula
#Hayaang lumamig pagkatapos ay palamigin nang hindi bababa sa 1 oras
#Palamutihan ng toasted grated coconut.

<h1> Reference </h1>
https://www.facebook.com/citangsince1970

https://youtu.be/OioKpIEkVWw?si=0YwXNXLz9vE1g2Au

https://www.kawalingpinoy.com/maja-blanca-espesyal/?fbclid=IwAR3H7Fnyn9GR_kTTqx8KVIu1hUdPBJGdan-i8_4wLV7xE7S_D3nGiFHoUr0

[[Category:Kaluto]]
[[Category:Index]]

Maja Blanca

2023-11-14T15:17:35Z

Jilianne F:

[[File:Maja Blanca.jpg|thumb|350px|right|Maja Blanca]]
Article by [[Chloe d]]

Ang Maja Blanca ay isang panghimagas na Pinoy na gawa sa gata ng niyog, gawgaw, at asukal. Madalas na tinatawag na Coconut Pudding, ang masarap na dessert na ito ay madaling gawin at ang mga sangkap ay napakakaraniwan. Lingid sa kaalaman ng marami, ang orihinal na Maja Blanca Recipe ay hindi kasama ang mais at gatas. Sa recipe na ito, nagdagdag ako ng whole sweet kernel corn at condensed milk para sa dagdag na lasa at mas creamy texture. Dahil malapit na ang Christmas season, ito ay magiging isang napakagandang panghimagas sa holiday lalo na kapag potluck Christmas Party at Noche Buena din.

Ngunit aking ibabahagi ang isa sa mga sumikat na recipe ng maja blanca malapit sa aming lugar. Nagsimula ang kainan na ito noong unang bahagi ng 1970. Si Gng. Teresita “Citang” Ignacio ang nasa likod ng matagumpay na pagtatatag ng pagkain na ito. Nagsimula si Aling Citang sa paglalako ng ‘kakanin’ sa kanilang mga kapitbahay sa tulong ng kanyang asawang si G. Ignacio Ignacio, at kanilang anim na anak (Lito, Nene, Lidya, Poleng, Marivic at Joey).

yon sa mga matagal ng kumakain nito ay ang sikreto ng natatanging lasa ay ang natural na gatas at malasang niyog na ginagamit nila sa paggawa nito. Hindi lang sa lasa nag-mumula ang natatanging katangian ng Maja Blanca ng Citang's Kakanin, kundi pati na rin sa pagiging isa itong pamilyar at tradisyunal na pagkain sa Malolos. Maraming turista ang bumibisita sa Citang's Kakanin upang dalhin pauwi ang Maja Blanca bilang regalo o alaala ng kanilang paglalakbay. Ang katanyagan nito ay nagpapakita ng kahusayan at kagalingan ng mga lokal na tagapagluto sa pag - buo ng Maja Blanca na ito. Ang pagtikim ng Maja Blanca ng Citang's Kakanin ay hindi lamang isang simpleng karanasan sa panlasa, kundi isang paglalakbay sa kasaysayan at kultura ng Malolos, Bulacan.
<ref>https://www.facebook.com/citangsince1970</ref>

<h1> Ingredients </h1>
*1 corn
*1/2 cup cornstarch
*1/2 cup sugar
*1L water
*2 cups coconut
*3 cups grated coconut
*1cheese
*latik
*1tbs vanilla

<h1>Procedure</h1>
#Ibuhos ang gata ng niyog sa isang kaldero at pakuluan.
#Idagdag ang asukal, condensed milk, at whole sweet kernel corn pagkatapos ay haluin hanggang ang lahat ng sangkap ay pantay-pantay.
#Pakuluan ng 8 minuto
#Pagsamahin ang gatas at gawgaw pagkatapos ay haluin hanggang sa matunaw ang gawgaw
#Ibuhos ang sariwang gatas at cornstarch mixture sa cooking pot at haluing maigi.
#Hayaang maluto habang hinahalo hanggang maabot ng timpla ang ninanais mong kapal
#Ibuhos ang timpla sa isang serving tray pagkatapos ay ayusin at patagin ang tuktok gamit ang isang flat tool tulad ng isang kahoy na spatula
#Hayaang lumamig pagkatapos ay palamigin nang hindi bababa sa 1 oras
#Palamutihan ng toasted grated coconut.

<h1> Reference </h1>
https://www.facebook.com/citangsince1970

https://youtu.be/OioKpIEkVWw?si=0YwXNXLz9vE1g2Au

https://www.kawalingpinoy.com/maja-blanca-espesyal/?fbclid=IwAR3H7Fnyn9GR_kTTqx8KVIu1hUdPBJGdan-i8_4wLV7xE7S_D3nGiFHoUr0 Lalaine Manalo yr 2015

[[Category:Kaluto]]
[[Category:Index]]

Inihaw na bangus

2023-11-14T15:16:42Z

Jilianne F:

Article by: [[Asherina]]

Ang inihaw na bangus ng Malolos, Bulacan ay isang natatanging kakanin na kilala sa buong Pilipinas. Ito ay isang popular na pagkaing natagpuan sa malapit na baybayin ng Manila Bay, kung saan matatagpuan ang lungsod ng Malolos. Ang paghahanda at pagluluto ng inihaw na bangus ay isang mahalagang bahagi ng kultura at tradisyon ng mga taga-Malolos, at nagbibigay ito ng kasiyahan sa maraming mga Pilipino. Sa artikulong ito, tatalakayin natin ang pinagmulan ng inihaw na bangus ng Malolos at kung paano ito naging isang sikat na pagkain sa rehiyon.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Origin</h1>
Ang inihaw na bangus ng Malolos ay may malalim na kasaysayan na nagmula sa mga sinaunang pamayanan ng mga katutubo sa lugar. Sa mga sinaunang panahon, ang Malolos ay isang makapangyarihang lungsod na kilala sa kanilang mga palaisdaan at mahusay na mga mangingisda. Ang bangus, na kilala rin bilang milkfish, ay isa sa mga pangunahing isda na kanilang huling-huli sa malalim na bahagi ng Manila Bay.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Ingredients</h1>
*Isang malaking bangus (lapad ng bangus ayon sa iyong kagustuhan)
*4 na kutsarang toyo
*4 na kutsarang calamansi juice
*3 na kutsarang asukal
*1 kutsarang paminta
*4 na butil ng bawang, tinadt
*1 piraso ng sibuyas, tinadtad
*1/2 tasang suka
*Asin (ayon sa iyong panlasa)

<h1> Procedure </h1>
#Hugasan ang bangus at alisin ang mga lamang-loob. Patuyuin ito gamit ang papel na pambalot o kitchen towel.
#Sa isang malaking lalagyan, haluin ang toyo, calamansi juice, asukal, paminta, bawang, sibuyas, suka, at asin upang makagawa ng marinade.
#Ipatong ang bangus sa marinade at masahin ito ng maigi. Tiisin ito sa loob ng 30 minuto upang maabsorb ng bangus ang lasa ng marinade.
#Magpainit ng hurno sa 180 degrees Celsius.
#Kapag tapos na ang pagmamasahe ng marinade, ilagay ang bangus sa isang preheated grill o ihawan. I-hubad ang labi ng bangus upang hindi ito masunog.
#Ihawin ang bangus sa loob ng 15-20 minuto sa bawat panig o hanggang sa maluto ito nang buong-katapat.
#Kapag handa na ang inihaw na bangus, ilipat ito sa isang serving dish at ihain kasama ang mainit na kanin at sawsawan ng toyomansi.

<h1> References </h1>
https://panlasangpinoy.com/inihaw-na-bangus-recipe/

https://adorasbox.wordpress.com/2013/05/29/inihaw-na-bangus-grilled-milkfish/

https://www.lutongbahayrecipe.com/recipes/inihaw-na-bangus/

[[Category:Kaluto]]
[[Category:Index]]

Lapu lapu de la reyna

2023-11-14T15:16:10Z

Jilianne F:

[[File:Lapu Lapu de la Reyna.jpg|thumb|Lapu Lapu de la Reyna]]
Article by: [[Casandra]]

Bright as the sunlight and colorful as confetti, Filipinos have their way of celebrating festivities with a blast along with their community and their families. These festivals and celebrations signify the holy beliefs of practicing Christians in showing their love and devotion toward their Patron Saints.

<h1> Origin </h1>
Of course, such celebrations aren't complete without the smell of delight coming from the center of every family's dining table. Hence, Filipinos are known to be great cooks. One of their specialties is the Lapu Lapu de la Reyna which is a steamed grouper, covered in mayonnaise, and topped with finely chopped carrots, pickle relish, red onions, capsicum, and eggs.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Lapu Lapu fish, or grouper, is used upon cooking this dish because it is large, meaty, and bursts out with flavors if cooked with the right amount of spices. Any large ocean fish with white meat can also be used, but Lapu Lapu fish owns this recipe.<ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The dish will please everyone just by merely looking at it as it resembles rainbow-like colors that bring life to the celebration of the family.

Lapu Lapu de La Reyna originated in Bulacan during the 80's and became very popular during Christmas. It is served traditionally as a heritage dish in the house of the Bautista Clan here in Malolos, Bulacan. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> Sadly, this dish started losing popularity during the 90's, and only a few families still cook it as one of their specialties. <ref>https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/</ref> The expenses and extreme effort in preparing this dish have caused families to try and look for new recipes. Nevertheless, the recipe still lives and will continue if more Filipinos revive their culture by preserving and putting their cooking expertise into practice until the next generations of great cooks.

<h1>Ingredients</h1>
Fish:
*1 Whole Grouper (Lapu Lapu Fish)
*1 Squeeze from Lemon Juice
*Salt
*Freshly Ground Black Pepper
*3 Stalks Spring Onions, roughly chopped

Garnish:
*1 Cup Mayonnaise
*1 Red Bell Capsicum, finely chopped
*1 Large Carrot, finely chopped
*4 Hard Boiled Eggs (Yolk and White separated), finely chopped
*1/3 Sweet Pickle Relish
*1 Large Red Onion, finely chopped
*2 1/2 Cups of Water
*1/2 Cup of Sugar
*1/2 Cup of Vinegar

<h1>Procedure</h1>
#Wash your fish and then let it dry. Season it with salt and freshly ground black pepper. After seasoning, drizzle the fish with lemon juice inside and out, and then let it sit for at least 15 minutes.
#Stuff the inside of the fish with the lemon skin from the extracted lemon juice along with the chopped spring onions.
#Place the stuffed fish inside a steamer and steam it for 25 minutes or until it is cooked. Remove the fish from the steamer after cooking. Remove the lemon skin and spring onions inside the fish and let it cool at room temperature or colder.
#In a saucepan, boil together water, vinegar, and sugar. In a sieve, place your chopped carrots and blanch them for 30 seconds. Remove it from the water and drain until all moisture is gone. Place it onto a plate and let it cool. Do the same procedure with the capsicum.
#Place your fish on a platter, coat it with mayonnaise, and place your finely chopped vegetables on top. You can arrange the toppings based on the photo, the ROYGBIV colors, or however you like. After placing your toppings, drizzle the egg whites around the fish.
#Serve.<ref>https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A</ref>

<h1>References</h1>
https://www.angsarap.net/2018/12/19/lapu-lapu-de-la-reyna-steamed-fish-with-mayonnaise/

https://phildigest.jp/lapu-lapu-de-la-reyna/?fbclid=IwAR2eeTjrD2i7k-IPIsS2fad93V_UpwN-tYg3SVacSydehlqETXDsYYcAO7A

https://panlasangpinoy.com/steamed-fish-with-mayonnaise/

[[Category:Kaluto]]
[[Category:Index]]

Inipit de Leche

2023-11-14T15:15:28Z

Jilianne F:

[[File:Inipit de Leche Wiki.jpg|thumb|350px|right|Inipit de Leche]]

Article by: [[Emerie]]

<h1> Origin </h1>

One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940s which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake.<ref>https://www.angsarap.net/2013/06/26/inipit/</ref> It is a type of sponge cake where the middle is filled with potato custard. <ref>https://en.m.wikipedia.org/wiki/Inipit</ref>

<h1> Ingredients </h1>

*2 cups cake flour
*2 cups sugar
*3 tablespoons baking powder
*1/2 teaspoon Salt
*8 large egg yolks
*1/2 Cup Oil
*2/3 Cup water
*2 teaspoons vanilla extract
*8 large egg whites
*1/2 teaspoon cream of tartar
*3/4 Cup sugar
*1 cup mashed potato
*2/3 Cup sugar
*1/4 Cup condensed milk
*3 large egg yolks
*1 tablespoon cornstarch
*1/4 Cup salted butter
*1 teaspoon lemon extract or lemon zest <ref>https://images.app.goo.gl/7Tz9zA74TWfXoyKY9</ref>

<h1> Procedure </h1>

#In a mixing bowl combine egg whites and cream of tartar, beat in high speed until it forms soft peaks. Gradually add 1/2 cup of sugar until it forms stiff peaks. Set aside.
#In a separate mixing bowl combine egg yolks, milk, the remaining sugar and salt. Mix until creamy in consistency.
#Sift flour and baking powder then combine it with the yolk mixture.
#Fold egg white and yolk mixture together then equally divide them into two and pour them into two rectangular greased pans (I used a 12 x 9 in pans). Bake in a 160C preheated oven for 35 minutes or until an inserted toothpick comes out clean.
#While waiting for the cake, prepare the custard by placing all Potato Custard ingredients except for egg yolks in a sauce pan. Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
#Turn heat to low then add egg yolks, cook for 5 more minutes while constantly mixing.
#Let the mixture cool down as well as the sponge cake.
#Slowly remove one sponge cake from the pan and place them in a flat container. Spread potato custard on top then cover top with remaining sponge cake. Press the cake so it deflates a bit then slice them into smaller rectangular pieces. Dust it with powdered sugar then serve.

It is usually sold at traditional Filipino bakeries where it comes in various flavors such as custards, buttercreams, and also ube.<ref>https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries</ref> Eurobake is a restaurant and a bakeshop located in Sta. Cruz Tabang. It is the creator of the original Inipit and the home of Malolos Ensaymada and other Filipino delicacies.
<ref>https://m.facebook.com/eurobakeph/</ref>

Inipit is loved by everyone regardless of their age, from adults to kids, and it is really trouble-free. Make sure to never miss out on this Filipino pastry that will give you delight in a bite!

<h1> References </h1>
https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries.

https://www.angsarap.net/2013/06/26/inipit/

.
https://images.app.goo.gl/7Tz9zA74TWfXoyKY9)tps://www.yummy.ph/recipe/inipit-cake-recipe-a1793-20200218

[[Category:Kaluto]]
[[Category:Index]]

Inihaw na bangus

2023-11-14T15:14:19Z

Jilianne F:

Article by: [[Asherina]]

Ang inihaw na bangus ng Malolos, Bulacan ay isang natatanging kakanin na kilala sa buong Pilipinas. Ito ay isang popular na pagkaing natagpuan sa malapit na baybayin ng Manila Bay, kung saan matatagpuan ang lungsod ng Malolos. Ang paghahanda at pagluluto ng inihaw na bangus ay isang mahalagang bahagi ng kultura at tradisyon ng mga taga-Malolos, at nagbibigay ito ng kasiyahan sa maraming mga Pilipino. Sa artikulong ito, tatalakayin natin ang pinagmulan ng inihaw na bangus ng Malolos at kung paano ito naging isang sikat na pagkain sa rehiyon.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Origin</h1>
Ang inihaw na bangus ng Malolos ay may malalim na kasaysayan na nagmula sa mga sinaunang pamayanan ng mga katutubo sa lugar. Sa mga sinaunang panahon, ang Malolos ay isang makapangyarihang lungsod na kilala sa kanilang mga palaisdaan at mahusay na mga mangingisda. Ang bangus, na kilala rin bilang milkfish, ay isa sa mga pangunahing isda na kanilang huling-huli sa malalim na bahagi ng Manila Bay.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Ingredients</h1>
*Isang malaking bangus (lapad ng bangus ayon sa iyong kagustuhan)
*4 na kutsarang toyo
*4 na kutsarang calamansi juice
*3 na kutsarang asukal
*1 kutsarang paminta
*4 na butil ng bawang, tinadt
*1 piraso ng sibuyas, tinadtad
*1/2 tasang suka
*Asin (ayon sa iyong panlasa)

<h1> Procedure </h1>
#Hugasan ang bangus at alisin ang mga lamang-loob. Patuyuin ito gamit ang papel na pambalot o kitchen towel.
#Sa isang malaking lalagyan, haluin ang toyo, calamansi juice, asukal, paminta, bawang, sibuyas, suka, at asin upang makagawa ng marinade.
#Ipatong ang bangus sa marinade at masahin ito ng maigi. Tiisin ito sa loob ng 30 minuto upang maabsorb ng bangus ang lasa ng marinade.
#Magpainit ng hurno sa 180 degrees Celsius.
#Kapag tapos na ang pagmamasahe ng marinade, ilagay ang bangus sa isang preheated grill o ihawan. I-hubad ang labi ng bangus upang hindi ito masunog.
#Ihawin ang bangus sa loob ng 15-20 minuto sa bawat panig o hanggang sa maluto ito nang buong-katapat.
#Kapag handa na ang inihaw na bangus, ilipat ito sa isang serving dish at ihain kasama ang mainit na kanin at sawsawan ng toyomansi.

<h1> References </h1>
Merano, V (2019). Grilled Milkfish Recipe (Inihaw na Bangus).

https://panlasangpinoy.com/inihaw-na-bangus-recipe/

https://adorasbox.wordpress.com/2013/05/29/inihaw-na-bangus-grilled-milkfish/

https://www.lutongbahayrecipe.com/recipes/inihaw-na-bangus/

[[Category:Kaluto]]
[[Category:Index]]

Inihaw na bangus

2023-11-14T15:14:01Z

Jilianne F:

Article by: [[Asherina]]

Ang inihaw na bangus ng Malolos, Bulacan ay isang natatanging kakanin na kilala sa buong Pilipinas. Ito ay isang popular na pagkaing natagpuan sa malapit na baybayin ng Manila Bay, kung saan matatagpuan ang lungsod ng Malolos. Ang paghahanda at pagluluto ng inihaw na bangus ay isang mahalagang bahagi ng kultura at tradisyon ng mga taga-Malolos, at nagbibigay ito ng kasiyahan sa maraming mga Pilipino. Sa artikulong ito, tatalakayin natin ang pinagmulan ng inihaw na bangus ng Malolos at kung paano ito naging isang sikat na pagkain sa rehiyon.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Origin</h1>
Ang inihaw na bangus ng Malolos ay may malalim na kasaysayan na nagmula sa mga sinaunang pamayanan ng mga katutubo sa lugar. Sa mga sinaunang panahon, ang Malolos ay isang makapangyarihang lungsod na kilala sa kanilang mga palaisdaan at mahusay na mga mangingisda. Ang bangus, na kilala rin bilang milkfish, ay isa sa mga pangunahing isda na kanilang huling-huli sa malalim na bahagi ng Manila Bay.<ref>https://panlasangpinoy.com/inihaw-na-bangus-recipe/</ref>

<h1>Ingredients</h1>
*Isang malaking bangus (lapad ng bangus ayon sa iyong kagustuhan)
*4 na kutsarang toyo
*4 na kutsarang calamansi juice
*3 na kutsarang asukal
*1 kutsarang paminta
*4 na butil ng bawang, tinadt
*1 piraso ng sibuyas, tinadtad
*1/2 tasang suka
*Asin (ayon sa iyong panlasa)

<h1> Procedure </h1>
#Hugasan ang bangus at alisin ang mga lamang-loob. Patuyuin ito gamit ang papel na pambalot o kitchen towel.
#Sa isang malaking lalagyan, haluin ang toyo, calamansi juice, asukal, paminta, bawang, sibuyas, suka, at asin upang makagawa ng marinade.
#Ipatong ang bangus sa marinade at masahin ito ng maigi. Tiisin ito sa loob ng 30 minuto upang maabsorb ng bangus ang lasa ng marinade.
#Magpainit ng hurno sa 180 degrees Celsius.
#Kapag tapos na ang pagmamasahe ng marinade, ilagay ang bangus sa isang preheated grill o ihawan. I-hubad ang labi ng bangus upang hindi ito masunog.
#Ihawin ang bangus sa loob ng 15-20 minuto sa bawat panig o hanggang sa maluto ito nang buong-katapat.
#Kapag handa na ang inihaw na bangus, ilipat ito sa isang serving dish at ihain kasama ang mainit na kanin at sawsawan ng toyomansi.

<h1> References </h1>
Merano, V (2019). Grilled Milkfish Recipe (Inihaw na Bangus).

https://panlasangpinoy.com/inihaw-na-bangus-recipe/

https://adorasbox.wordpress.com/2013/05/29/inihaw-na-bangus-grilled-milkfish/

https://www.lutongbahayrecipe.com/recipes/inihaw-na-bangus/

[[Category:Kaluto]]
[[Category:Index]]

Hamon Bulakenya

2023-11-14T15:13:17Z

Jilianne F:

[[File:Hamon bulakenya Kaluto.jpg|thumb|350px|right|Hamon bulakenya]]

Article by: [[Relene]]

Ang kalutong ito ay paborito ng mga taga-ilog.

Ginagamitan ng asin at salitre, "inasnan" ang tawag dito sapagkat, ito ay "imbak na pagkain" na lubhang kailangan at mahalaga noong mga panahong iyon. Liempo ng baboy ang ginagamit dahil madali itong tablan ng asin at salitre. Ito ay itinuring na isang uri ng hamon. Inilalarawan ang hamong Pilipino na karaniwang manamisnamis at karaniwang may tinunaw na asukal sa ibabaw (caramelized) nito. Naging paborito ito ng mga prayle sa kumbento sapagkat sila ay may laging nakahandang masarap na pagkain kung may dumarating na panauhin sa kumbento, lalo na iyong mga nangagaling sa malayong lugar.

Ang Hamon Bulakenya ay isang Filipino style ham mula sa Bulacan na gawa sa baboy na inatsara sa pineapple juice at beer pagkatapos ay inihain na may meted at singed na asukal sa ibabaw. Sa kawalan ng oven, ang asukal na ibinubuhos sa ibabaw nito ay pinoproseso tulad ng pinaso kung saan ang isang mabigat na mainit na spatula ay ginagamit upang matunaw at i-toast ito. Isa ito sa mga lumang recipe sa Bulacan at pinaniniwalaang nagmula sa mga kusinero ng mga prayleng Espanyol sa Bulacan.<ref>https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20fe</ref>

<h1>Origin</h1>
Ang hamon bulakenya ay victory dish at hindi Christmas recipe. Inihain ito noong Hunyo 24, 1898 matapos palayain ni Lt. Col. Gregorio Del Pilar ang Bulacan. Mula noon, ito ay isang heirloom recipe ng mga lumang mayayamang angkan sa bayan ng Bulakan at Malolos. Sa panahon ngayon, hindi na maraming Bulakenyo ang nagluluto ng ganitong bersyon ng hamon.<ref>https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz</ref>

<h1>Ingredients</h1>
Set A:
*1 slab na tiyan ng baboy
*4 na kutsarang asukal
*2 kutsarang asin
*1 kutsarang prague powder<ref>https://fb.watch/ode0LEl-dR/?mibextid=Nif5oz</ref>

Set B:
*1 tasang pineapple juice
*1/2 tasa ng brown sugar
*1 tasang Pilsen beer
*2 pirasong star anise<ref>https://kitchenomics.com/kitchenomics/recipes/detail/hamon-bulakenya-ni-rheeza-recipe</ref>

<h1>Procedure</h1>
#Maghanda ng baboy, tanggalin ang balat at anumang buto. Tusukin ng kutsilyo o tinidor ang taba nang maraming beses.
#Gumawa ng solusyon sa paggamot, sa isang mangkok, paghaluin ang puting asukal, rock salt, at curing salt hanggang sa maayos na pagsamahin.
#Gamutin ang baboy, imasahe ang lunas sa baboy, palamigin ng 3-5 araw para ma-marinate. Banlawan ng mabuti
#Gumawa ng sauce, sa isang kaldero sa katamtamang init, pagsamahin ang pineapple juice, beer, asukal, at star anise. Haluin hanggang ang asukal ay ganap na matunaw.
#Simpling baboy, ilagay ang cured na baboy sa sarsa at pakuluan ng mga 10-15 minuto o hanggang lumambot at maluto. Patuloy na lutuin ang kumukulong likido hanggang sa maging makapal, syrupy sauce. Itabi ang sauce.
#Pahiran ng asukal, wisikan ng masaganang halaga ng asukal ang buong nilutong baboy.
#Mag-caramelize, gamit ang mainit na bakal, sulo, o hurno, gawing karamelo ang asukal sa buong baboy. Hiwain at ihain kasama ng sarsa.<ref>https://lifegetsbetter.ph/kitchenomics/recipes/hamon-bulakenya-recipe</ref>

<h1>References</h1>

https://www.angsarap.net/2019/12/18/hamon-bulakenya/#:~:text=Hamon%20Bulakenya%20is%20a%20Filipino,serve%20during%20this%20festive%20season.

https://www.facebook.com/216763565074966/posts/3524387570979199/?mibextid=Nif5oz

https://renz15.wordpress.com/?s=Hamon+bulakenya

[[Category:Kaluto]]
[[Category:Index]]

Gurgurya

2023-11-14T15:12:28Z

Jilianne F:

[[File:Gurgurya.png|thumb|Gurgurya]]
Article by: [[Angel]]

<h1> Origin </h1>
Ang gurgurya ay isang matamis na pagkain, ito ay madalas na merienda sa malolos, at ang ating pambansang bayani na si Dr. Jose Rizal ay nagsulat ng magandang mensahe dahil dito. Ito mas kilalang na panghimagas o merienda na pwedeng isama/ipahero sa tsaa o sa kape. Ang Gurgurya ang isang traditional na pagkain ng maloleño, ayon kay Mila Enriquez nag sikap siya ng husto upang ito ay manatiling buhay, kahit ngayon na siya ay pumanaw na ay ipinagpatuloy ng kanyang pamangkin na si Rheeza Hernandez ang kanyang legacy at patuloy itong itinataguyod.<ref>https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1</ref>

Ang mga lumang bulakeño goodies na ito ay ginawa sa isang lokal na restaurant, bistro maloleño. Bukod sa mga ito, meron din silang mga kagiliw-giliw na item sa kanilang menu, kabilang ang paborito ni Emilio Aguinaldo, nilagang manok sa puti na asparagus, at ang pochero ni plaridel, at ang isa sa paboritong putahe ng bayani na si Marcelo H. Del Pilar. Halos lahat ng kanilang heirloom cuisine at iyon ang lutong paborito ng ating mga pambansang bayani na iniingatan ng kanilang Tita Mila. Ang mga ito at maingat na ipinapasa sa pamamagitan ng kanyang mga culinary na libro, mga demonstrasyon at aktibong itinuro sa mga taong interesado.<ref>https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/</ref>

<h1> Ingredients </h1>
*2 cups flour / all purpose flour
*1 cup margarine ( ordinary margarine being sold in wet market )
*4 tbsps milk
*1 egg, beaten
*2 tbsps baking powder
*½ cup sugar
*4 tbsps water
*grated dayap rind ( native lemon )
*8 to 10 leaves of kalumata leaves (flavouring)
*1 to 2 cup cooking oil (vegetable oil)

<h1> Procedure </h1>
#Paghaluin ang lahat ng mga tuyong sangkap.
#Gupitin ang margarine sa harina hanggang sa ito ay maka buo ng pea-sized beads.
#Magdagdag ng bahagyang pinalo na itlog at gatas, masahin ng bahagya hanggang sa maging masa.
#Hiwain ang kuwarta sa 2" x 1" na piraso at i-slide ang bawat isa sa isang tinidor upang bumuo ng mga tagaytay.
#Kulot upang bumuo ng isang shell.
#Iprito ito sa kawali hanggang sa ito ay maging golden brown.
#Itabi at hayaang lumamig.
#Sa isang makapal na kawali pag haluin ang asukal at tubig at balat ng dayap, initin hanggang matunaw at pagkatapos ay #idagdag ang pinalamig na shell ay natatakpan ng syrup.
#Ito ay palamigin muna at pede na ito ihain.

<h1> References </h1>
Say-a,A.G.(2023)Gurgurya ng Malolos

https://mb.com.ph/2023/4/29/bulacan-s-tourism-office-celebrates-local-culinary-scene-1

https://blauearth.wordpress.com/2013/12/04/gorgorya-a-step-by-step-bulacan-heritage-recipe/

https://featrmedia.com/have-you-heard-of-these-filipino-sugar-glazed-cookies-gurgurya-from-malolos-bulacan/

[[Category:Kaluto]]
[[Category:Index]]

Empanada de kaliskis

2023-11-14T15:11:13Z

Jilianne F:

[[File:Empanda De Kaliskis.jpg|thumb|]]

Article by [[Patricia]]

<h1>Origin</h1>
Empanada De Kaliskis, also known as 'Empanada De Malolos,' is one of Malolos' delicacies. It is famous for its unique outside texture called 'kaliskis,' a flaky crust-like scale. The texture is crispy on the outside but soft on the inside. <ref>https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2 </ref>

Mercy's Empanada De Kaliskis is an old store that sells the famous Empanada. It started in 1820. According to Augustin Domingo and Justina Domingo, who made empanadas in 1820 during the Spanish era, they learned it from the wives of the Spaniards. They perfected every part of the famous Empanada de kaliskis, from its filling to the outside scales. Mercy Domingo (the great-granddaughter) inherited the recipe and has been selling it for 200 decades. The current Mercy's Empanada De Kaliskis can be found at 3000 M Tengco Street, Malolos Bulacan. They were the only ones who knew the secret of making the Empanada. The special ingredients of this dish are dough, chicken filling with potato, and a slice of egg. Then, the original procedure is to put the special dough on a banana leaf and knead it to make it flat and thin. Then, fill it with chicken, potato, and an egg. Fry them for 3–4 minutes each until they turn golden brown. <ref>https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP</ref>

<h1> Ingredients </h1>(Not Original)
To make the dough:

*1 1/2 cup Plain flour
*1/2 cup Lard
*1/2 tsp. salt
*4 tbsp. WaterButter Dough
*1/2 cup All-Purpose Flour
*3 tbsp. Butter or margarine

To make the filling

*1 cup boiled Chicken, shredded
*1 Potato, sliced into strips
*1/4 cup Raisins
*1 small Onion, sliced
*3-4 cloves Garlic, minced
*1/4 cup Mixed Vegetables (optional)
*Salt and pepper to taste
*1/2 cup mixed Vegetables (optional)
*1/2 tbsp. Sugar (optional)
*Oil for sautéing

<h1> Procedure </h1>
#To make the filling, pre-heat the pan with oil. Sautė the garlic and onion till translucent.
#Add the potatoes and cook for about 2-3 minutes.
#Then add the shredded chicken, raisins, salt and pepper to taste. Cook it until the potato is already soft. Next, set aside the potato.
#To make the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and mix it well using your hand to form a dough. Knead till smooth. Form into a ball then set aside.
#To make the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside.
#Next, Get the water dough and butter dough then cut it into four. Get one of the water dough and roll it in between your palms to make it like a ball. Then, Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Do the same procedure with the rest of the doughs.
#Put a small amount of oil on the kneading dough as well as the rolling pin. Take one piece of dough, using a rolling pin flatten it into a rectangle. After flattening, fold it in three and do the same with the rest of the remaining doughs 2-3 times.
#From the end of the flatten dough roll it like a log then cut into 2 or 3 and continue the procedure with the remaining doughs.
#Get one of the prepared dough facing up (with the spiral)and flatten it with a small rolling pin. Scoop the filling and put it on top then fold to meet both ends. Seal it using a fork by pressing it down to make sure that the filling will not come out. Cut excess dough. Set aside.
#Continue the procedure till all the dough is done.
#Next step in a pan, deep fry the empanada on a low-medium heat until it golden brown. Drain the excess oil by placing the empanada in a strainer or a table napkin. The Empanda is ready to eat!

<h1> References </h1>
https://lifestyle.inquirer.net/174545/empanada-de-kaliskis-a-family-heirloom-recipe-and-the-favorite-of-presidents/#ixzz8HaQ2qQTP

https://www.yummy.ph/news-trends/this-empanada-from-malolos-is-one-of-a-kind-a1757-20181023-lfrm2

Image:
https://images.yummy.ph/yummy/uploads/2018/10/Empanada-de-Kaliskis-003-1-1024x576.jpg

Ingredients and Procedures
https://alingodays.co.uk/others/bread/empanada-de-kaliskis/#google_vignette
[[Category:Kaluto]]
[[Category:Index]]

Corbata de Sebo

2023-11-14T15:09:56Z

Jilianne F:

[[File:Kurbata de Sebo.jpg|thumb|350px|right|Kurbata de Sebo]]
Article by: [[Jilianne]]

Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. <ref> https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

This biscuit is no longer available for purchase in bakeries at any time. It must first be notified to be produced, and the only one who makes it today is Nanay Tess "Tessie" Lunega, who learned it when she was only 16 years old.<ref> https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> She is the cousin of Aling Mercy of Malolos, the primary maker of the original empanada de kaliskis.

<h1> Origin </h1>
It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref> Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

It is made from flour, lard, and egg yolk fried and rolled in sugar.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

<h1> Ingredients </h1>
*Egg Yolks
*Flour
*Water
*Salt
*Sugar
*Butter / Lard

<h1> Procedure </h1>
#Prepare a clean bowl and put your flour
#Separate the egg yolks from the egg whites and add it to the bowl with flour
#Add the butter or lard
#In a separate bowl, dilute the salt and sugar in water
#Slowly incorporate the wet mixture into the dough base
#Cover with a damp towel and let it rest
#Flatten the dough and brush with some oil to avoid sticking
#Cut the dough into bite-sized rectangles and put a slit in the middle
#Loop one end of the dough to make it a bow tie shape
#Heat some oil and deep fry until golden brown
#Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is!

<h1> References </h1>
<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

<ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>

<ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>

[[Category:Kaluto]]
[[Category:Index]]

Corbata de Sebo

2023-11-14T15:09:36Z

Jilianne F:

[[File:Kurbata de Sebo.jpg|thumb|350px|right|Kurbata de Sebo]]
Article by: [[Jilianne]]

Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. <ref> https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

This biscuit is no longer available for purchase in bakeries at any time. It must first be notified to be produced, and the only one who makes it today is Nanay Tess "Tessie" Lunega, who learned it when she was only 16 years old.<ref> https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> She is the cousin of Aling Mercy of Malolos, the primary maker of the original empanada de kaliskis.

<h1> Origin </h1>
It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref> Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

It is made from flour, lard, and egg yolk fried and rolled in sugar.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

<h1> Ingredients </h1>
*Egg Yolks
*Flour
*Water
*Salt
*Sugar
*Butter / Lard

<h1> Procedure </h1>
#Prepare a clean bowl and put your flour
#Separate the egg yolks from the egg whites and add it to the bowl with flour
#Add the butter or lard
#In a separate bowl, dilute the salt and sugar in water
#Slowly incorporate the wet mixture into the dough base
#Cover with a damp towel and let it rest
#Flatten the dough and brush with some oil to avoid sticking
#Cut the dough into bite-sized rectangles and put a slit in the middle
#Loop one end of the dough to make it a bow tie shape
#Heat some oil and deep fry until golden brown
#Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is!

<h1> References </h1>
<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

<ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>
<ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>

[[Category:Kaluto]]
[[Category:Index]]

Arroz ala Valenciana

2023-11-14T15:07:24Z

Jilianne F:

[[File:Arroz de Valenciana.jpg|thumb|]]
Article by [[Patricia]]

<h1>Origin</h1>
Bringheng Malolos, also known as Arroz ala Valenciana (arroz pronounced 'aroth'), from the word Arroz means "rice" and Valenciana means "a resident of valencia (a province in Spain)" is made of sticky rice (like kakanin) because it contains glutinous rice as the main ingredient of it—one of many recipes borne out of Spanish colonialism. Arroz ala Valenciana, or Valencian-style rice, a Spanish influence in Philippine culture, originated in Spain. It's a traditional meal served during Birthdays, Christmas, or other Filipino occasions, even the fiestas. This food looks yellowish, slightly green, white, orange, and black because of its vegetables: boiled eggs, carrots, and raisins. It is soft and chewy because of the chicken meat, glutinous rice, and some of the Malolenyo's comfort food. Unlike other cuisines, Filipino-style Paella is different because they uses coconut milk, chicken broth, and chicken liver. <ref> The Filipino-style Paella is Called Bulakan Bringhe. Rappler
https://www.rappler.com/life-and-style/food-drinks/filipino-style-paella-bulakan-bringhe-apo-sa-tuhod-quezon-city/ </ref>

In Malolos, Illustrado is a Filipino/ Spanish restaurant in Intramuros that serves Filipino Cuisine. It includes Malolos foods like Pata Malolena, Hamonadong sugpo, Merienda de Prayle, and The Bringheng Malolos. Some of the National heroes like Marcelo H. Del Pilar, Mariano Ponce, Antonio Luna, and also Jose Rizal were known as the " illustrados" who persuaded many to nationalist ideas-freedom and legal equality of Filipinos and the Spanish colonial. <ref>https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1 </ref>

<h1> Ingredients </h1>
*1 kilo of Chicken (prefer thigh part)
*1 kilo Glutinous Rice
*Chicken broth or Coconut Milk
*1 kilo of Chicken (prefer thigh part)
*1 kilo Glutinous Rice
*Chicken broth or Coconut Milk
*2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
*1 tablespoon of cumin
*5-6 Pandan leaves2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
*1 tablespoon of cumin
*5-6 Pandan leaves
*500 g Pork liver
*1 Red bell pepper
*1 Green bell pepper
*raisins
*celery
*green peas
*2 tablespoon soy sauce
*5 eggs

<h1> Procedure </h1>
For making the Bringheng Malolos,
#1 kilo of Chicken boiled in pinch of salt for 30 minutes
#1 kilo Glutinous Rice, wash it 2 times and then put it in a big pan and add the broth of chicken or the coconut milk.
#Add 2 ½ tablespoons of turmeric powder
#1 tablespoon of cumin (you can use 'luyang dilaw' if you don't have a turmeric powder)
#5-6pcs Pandan leaves and 2pcs of laurel
#Mixed continuously make sure that none of it sticks. Make sure the rice is cooked evenly after that remove the pandan leaves and laurel leaves.
#In another pan, sauteed onions and garlic then add the boiled chicken and saute until it slightly brown
#Next is add 500g of pork liver, once the liver turned brown add the red bell pepper, green bell pepper, 1 cup of soaked and drained raisins, a chopped of celery and a big can of green peas and mixed well.
#Next add taste like 2 tablespoons of say sauce, vetsin, sesame oil, fish sauce, and black ground pepper,
#Then sauteed for 3 minutes combined the rice and mix thoroughly.
#Boiled 5 eggs and put them on the top of the finish arroz de Valenciana.

<h1> References </h1>
Calipez-Felizardo, J. (2012). Illustrado Restaurant, Upholding the Rich Malolos Culinary Heritage. Gastronomy by Joy.
https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1

Arnaldo, S. (2020). The Filipino-style Paella is Called Bulakan Bringhe. Rappler
https://www.rappler.com/life-and-style/food-drinks/filipino-style-paella-bulakan-bringhe-apo-sa-tuhod-quezon-city/

Image:
https://images.app.goo.gl/WX181Wyi65ZSZkwY7
https://images.app.goo.gl/6HQTBCNcNY188CYo7

Ingredients and Procedures
https://youtu.be/TWJ_6LaT-a8?si=vrSULbZ5JDNu4Dom

[[Category:Kaluto]]
[[Category:Index]]

Lugaw (ni abel)

2023-11-14T15:05:28Z

Jilianne F:

[[File:Lugaw_Tokwa.jpg|thumb|350px|right|Lugaw]]
Article by:[[Mary Joyce]]

Lugaw is a popular Filipino delicacy, it is traditionally thought as a soft food that is served to sick people, it doesn’t require much chewing unless it has toppings. Lugaw is best to eat when the rainy season comes, because of the cold weather Filipinos are cooking lugaw to feel warm in their bodies.

For now, the most famous lugawan in Malolos Bulacan is “Lugaw ni Abel”.

Abel’s porridge started year 1989. The name of the lugawan was named after Madam Isabel or “Abel”, currently the daughter of Madam Isabel is now taking care of the lugawan. They started at small carenderia where they only serve a plain lugaw, it’s a humble beginning for them starting with a nipa hut back in the 1980's.<ref>
@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas</ref>

As time went by, they thought of mixing cow’s brain and eyes into their porridge to give other flavours and make it even more delicious. Apart of the cow’s brain and eyes, they have another ingredients such as tongue, meat, fish, fried lumpia, and tofu and pork. These ingredients made their porridge even more tastier and delicious, because of their unique recipe of lugaw. <ref>@airacanlas. Lugaw ni Abel. tumblr.com
https://www.tumblr.com › airacanlas
</ref>

This simple and humble restaurant "Lugaw ni Abel" in Malolos, Bulacan has now become famous and has been visited by a lot of people in Malolos, and some YouTube vloggers are visiting the reataurant to taste the famous lugaw in Malolos.

<h1> ORIGIN </h1>
The rice porridge was brought to the Philippines by the Chinese migrants before Spanish colonists arrived in 1521. In Chinese they called it “rice congee”. On the other hand, the earliest mentioned lugaw as rice mixed with water or milk is recorded in “Vocabulario de La Lengua Tagala” by a Spanish priest which is Pedro de San Buenaventura.

<h1> Ingredients </h1>

*Water
*Glutinous Rice
*Garlic
*Ginger
*Pepper
*Oil
*Onion Rings
*Fish Sauce
*Cow's brain and eyes
*Cow's tongue
*Meat
*Tofu or egg

<h1> Procedure </h1>
#Clean the glutinous rice, rinse it with a clean water. After that pour it on a large bowl.
#Heat the pot and pour the cooking oil, set the stove in the medium heat.
#Add the miced garlic and the ginger that sliced, stir in until the garlic and ginger are toasted.
#When the garlic and ginger is golden brown, pour the glutinous rice in the pot.
#Pour the water and then wait until it boils.
#Scrape the bottoms and sides of the pot, as you stir it contents.
#Stir well to combine.
#Put some pepper and fish sauce to add more flavor.
#Simmer for 60 minutes to boil, then reduce the heat to low. Cover and cook for 30 to 60 minutes until the grains of the rice become notably puffy.
#Once the lugaw is ready, remove it to the heat and immediately ladled into serving dishes.
#Put some toppings, like tofu, egg, meat, cow's brain and eyes, and especially the cow's tongue. Enjoy this dish while it's steaming and hot!!!

<h1> References </h1>

https://www.bulakenyo.ph › lugawi…

https://www.tumblr.com › airacanlas

https://imeldalim64.wordpress.com ›

Procedure:https://www.wikihow.com/Cook-Lugaw

Image:https://www.facebook.com/100089313705469/posts/127716583548798/?app=fbl

[[Category:Kaluto]]
[[Category:Index]]

Alimango sa misua

2023-11-14T15:04:17Z

Jilianne F:

[[File:Alimango sa Misua.png|350px|right|Alimango_sa_Misua]]
Article by: [[ Alizabel]]

Malolos is rich in history, and it even shows in its food. <ref>https://www.zoytotheworld.com/blog/malolos-food-trip-citangs-eurobake-inipit-mercys-empanada-de-kaliskis#:~:text=Malolos%20is%20rich%20in%20history,is%20over%20200%20years%20old.&text=Empanada%20de%20Kaliskis%20is%20an,due%20to%20its%20geographic%20origins.</ref> However, their seafood dishes are just as noteworthy. One such dish is Alimango sa Misua, a crab dish that can prepared on any occasion. This article aims to delve into the history and relevance of this dish to Malolos rather than its culinary experience.

<h1> Origin </h1>
Misua, a Chinese noodle, has become an essential ingredient in Malolos Bulacan cuisine, particularly in seafood and meat dishes. Its use in Alimango sa Misua showcases the Chinese influence back in the day.<ref>https://panlasangpinoy.com/crab-misua-patola/</ref> This dish can now be found in many eateries in Malolos Bulacan and even has numerous cooking tutorials available online for avid home cooks.<ref>https://panlasangpinoy.com/crab-misua-patola/</ref>

<h1> Ingredients </h1>
*4 pcs Crab
*5 cloves Garlic minced
*1 thumb Ginger cut into strips
*½ cup Spring onions cut into ½ inch
*1 pc Onion cubed
*2 tablespoon Fish sauce
*2 cups Misua
*2 tablespoon Oil
*¼ teaspoon Ground black pepper<ref>https://eatlikepinoy.com/best-crab-with-misua-recipe/</ref>

<h1> Procedure </h1>
#Heat the cooking oil in a cooking pot.
#Saute the garlic and ginger.
#Add the onion. Cook until the onion becomes soft.
#Add-in the crabs. Pour-in the fish sauce and add water . Let it boil.Cover and simmer for 15 minutes.
#Sprinkle some ground black pepper. Let the water reboil. Cook for 1 minute.
#Put-in the misua noodles. Stir and cook for 1 minute.
#Add the spring onions. Cook for 1 to 2 minutes more.
#Transfer to a serving bowl.
#Serve and enjoy!<ref>https://eatlikepinoy.com/best-crab-with-misua-recipe/</ref>

<h1> References </h1>

https://www.pinoycookingrecipes.com/crab-with-miswa.html

https://www.theexodoers.com/bulacan-foods/

https://eatlikepinoy.com/best-crab-with-misua-recipe/

[[Category:Kaluto]]
[[Category:Index]]

Pinaso

2023-11-14T15:02:54Z

Jilianne F:

[[File:Pinaso.jpg|thumb|350px|right|Pinaso]]
Article by: [[Zarielle]]

Ang ibig sabihin ng Pinaso ay scorched, ito ay isang dessert na inihanda na may itlog, gatas at biskwit pagkatapos ang ibabaw nito ay binudburan ng asukal at tinunaw(caramelized) sa pamamagitan ng tradisyunal na paggamit ng isang napakainit at mabigat na Iron turner

<h1>Origin</h1>
Ang Pinaso ay isang Bulakenyo dessert dish, nagmula sa Mexico na nahahawig sa lasa ng leche flan, creme brulee at puding.

Noong panahon ng kolonyalismo na ang mga prayle ay nagtatayo ng mga simbahan kaya naman napakarami ng suplay ng pula ng itlog, dahil ang puti ng itlog ay ginagamit upang ipagbigkis ang semento, bato, korales at shell na ginamit sa pagtatayo ng mga nasabing simbahan na ito. Kaya nga nalikha ang mga putaheng tulad nito, leche flan at yema.
Ang Pinaso ay isa sa mga Christmas recipe na unti unti nang namamatay at sa pag asang maibalik ang simpleng pagbabahagi ng recipe at tamang paraan ng pagluluto nito sa iyong mga anak o sa iyong mga mahal sa buhay ay kayang kaya na maipagpatuloy pa rin ito.

<h1>Ingredients</h1>
*400 ml evaporated milk
*¾ cup granulated sugar
*4 packets (12 pcs) saltine crackers
*5 eggs
*1 tbsp lemon or dayap rind (grated)
*1 tsp vanilla

<h1>Procedure</h1>
#Sa isang palayok pagsamahin ang gatas, itlog, saltine crackers, 1/2 tasa ng asukal, lemon rind at vanilla. Ilagay sa ibabaw ng kalan pagkatapos ay lutuin sa mahinang apoy habang patuloy na hinahalo hanggang sa lumapot.
#Budburan ng 1/4 tasa ng asukal ang ibabaw
#Kung may culinary torch, sunugin ang ibabaw hanggang sa ma caramelize nito ang asukal, kung wala namang culinary torch ay gumamit ng isang mabigat na bakal turner,ilagay ito sa ibabaw ng kalan, hanggang sa maging mainit ito at ilapat ang heavy iron turner sa ibabaw hanggang sa mag caramelize ang asukal nito
#Ihain ito ng mainit init pa o palamigin muna bago kainin.

<h1>References</h1>
https://www.youtu.be/MWhHxZUqcog?si=tFpWaaKXI_Kp43fb

https://www.youtu.be/RbkGrsoGlEE?si=7UPxUi8DTcjEb5_u

https://fb.watch/ojdPCGQch-/?mibextid=i76BS0

[[Category:Kaluto]]
[[Category:Index]]

Pinaso

2023-11-14T14:57:31Z

Jilianne F:

Article by: [[Zarielle]]

Ang ibig sabihin ng Pinaso ay scorched, ito ay isang dessert na inihanda na may itlog, gatas at biskwit pagkatapos ang ibabaw nito ay binudburan ng asukal at tinunaw(caramelized) sa pamamagitan ng tradisyunal na paggamit ng isang napakainit at mabigat na Iron turner

<h1>Origin</h1>
Ang Pinaso ay isang Bulakenyo dessert dish, nagmula sa Mexico na nahahawig sa lasa ng leche flan, creme brulee at puding.

Noong panahon ng kolonyalismo na ang mga prayle ay nagtatayo ng mga simbahan kaya naman napakarami ng suplay ng pula ng itlog, dahil ang puti ng itlog ay ginagamit upang ipagbigkis ang semento, bato, korales at shell na ginamit sa pagtatayo ng mga nasabing simbahan na ito. Kaya nga nalikha ang mga putaheng tulad nito, leche flan at yema.
Ang Pinaso ay isa sa mga Christmas recipe na unti unti nang namamatay at sa pag asang maibalik ang simpleng pagbabahagi ng recipe at tamang paraan ng pagluluto nito sa iyong mga anak o sa iyong mga mahal sa buhay ay kayang kaya na maipagpatuloy pa rin ito.

<h1>Ingredients</h1>
*400 ml evaporated milk
*¾ cup granulated sugar
*4 packets (12 pcs) saltine crackers
*5 eggs
*1 tbsp lemon or dayap rind (grated)
*1 tsp vanilla

<h1>Procedure</h1>
#Sa isang palayok pagsamahin ang gatas, itlog, saltine crackers, 1/2 tasa ng asukal, lemon rind at vanilla. Ilagay sa ibabaw ng kalan pagkatapos ay lutuin sa mahinang apoy habang patuloy na hinahalo hanggang sa lumapot.
#Budburan ng 1/4 tasa ng asukal ang ibabaw
#Kung may culinary torch, sunugin ang ibabaw hanggang sa ma caramelize nito ang asukal, kung wala namang culinary torch ay gumamit ng isang mabigat na bakal turner,ilagay ito sa ibabaw ng kalan, hanggang sa maging mainit ito at ilapat ang heavy iron turner sa ibabaw hanggang sa mag caramelize ang asukal nito
#Ihain ito ng mainit init pa o palamigin muna bago kainin.

<h1>References</h1>
https://www.youtu.be/MWhHxZUqcog?si=tFpWaaKXI_Kp43fb

https://www.youtu.be/RbkGrsoGlEE?si=7UPxUi8DTcjEb5_u

https://fb.watch/ojdPCGQch-/?mibextid=i76BS0

[[Category:Kaluto]]
[[Category:Index]]

Pinaso

2023-11-14T14:56:47Z

Jilianne F: