Ginataan tambo: Sauteed edible river shell (suso/ bagungon), and shrimp in bamboo shoots and coconut milk

photo courtesy: http://flavoursofiloilo.blogspot.com

Ingredients

• Tambo (bamboo shoots) 250 grams
  
• saluyot (jute leaves), 0.25 grams
  
• okra (5 pieces), sliced
  
• 3 medium tomato, sliced
• coconut milk ( extracted from 1 coconut)
  
• 250 grams shrimp
• 250 grams suso ( black shell, found in rivers)
  
• 2 medium onions, sliced
• chili (green) 1 pc
• salt ( to taste)
  

Pre-cooking Procedure

1. Extract coconut milk from its meat twice. Separate the first extract into a container from the second.
2. Slice all vegetables
3. clean suso by removing soil residues

Cooking Procedure

1. Bring to boil coconut milk (second extract) with sliced tomato and onions, until soup becomes red/ orange.
2. Add tambo, bring to boil for 20 minutes or until tender
3. Add suso shells, bring to boil.
4. Add shrimp, bring to boil or until shrimp becomes red
5. Add saluyot and okra, bring to boil or until tender
6. Add the first coconut milk extracted. add chili, bring to boil
7. Add salt to taste.

Servings Good for 5-7 persons.

Caldereta: A piece from Mindanao Cooking

photo courtesy: dhanggitskitchen.blogspot.com

I was not able to eat goat's meat til we have this College affair where my blockmates cooked goat stew! It was very delicious and "malinamnam" such that I ate two chunks, for the thought of it as chicken caldereta. Well, I opt to feature this palatable delicacy now!

Ingredients:

• 3 - 4 lbs goat meat, cut into 2 inch pieces (beef brisket may be substituted)
• Marinade

3/4 cup vinegar
1 head garlic, crushed
salt and pepper to taste

• 2 tbsp cooking oil
• 1 cup water
• 1.2 cup olive oil
• 3 pcs medium onion, sliced
• 1 pc red bell pepper, cut into strips
• 1/2 cup green peas
• 1 small bay leaf
• 1 tsp white pepper
• 1/2 cup tomato sauce
• 1 slice goat liver (about 5 inches square and 1/2 inch thick) or be substituted with 1 pc chicken liver or beef liver
• 6 cloves garlic, crushed
• 1 cup green olives
• 1 cup potatoes, cubed
• 1 tsp sugar
• hot sauce to taste

Cooking procedure

1. Marinate meat with vinegar, garlic and salt and pepper.
2. when ready, fry potatoes in olive oil, set aside.
3. Fry meat until brown in both sides. Add water, onions and simmer until tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then add tomato sauce and more water. Simmer until the vegetables are tender.
4. Meanwhile, brown the liver and then pound to a paste. Add water and then add to the meat.
5. Season with sugar and hot sauce, then add the olives and the green peas just before removing from heat.

Servings good for 4-5 persons.

Bulalo: Beef Bone Marrow Soup

http://www.clickthecity.com/img2/articles/CTC-2476-image4.jpg

• 1 kg (2 lb) beef bone marrow
  
• 1 medium onions, sliced
• 1.5 liters (12 cups) water
• 1/2 kg (3-4 lb) boneless beef shank or stewing beef
• 2 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1/2 medium cabbage, quartered
• 2-3 tablespoons patis (fish sauce)
• Salt and pepper to taste
• 1 pc hot chili
  

Procedures

1. Bring to boil the bone marrow and onions for about 45 minutes. Lower heat.
2. Add beef shrank and boil for 1.5 to 2 hours, or until beef is tender
3. Add potatoes and saba, boil for 15 minutes( may also include sweetcorn)
4. Add cabbage, bring to boil for 10 minutes
5. Add hot chili, salt and pepper to taste.


Serve hot. servings good for 3-5 persons