Around the Philippines through Kitchen Hirit

One way to immerse in a country’s culture is to try its native dishes. “Unang Hirit” shows three easy-to-prepare recipes that provide a glimpse to the unique Filipino ways of preparing food.

Chicken Humba

Humba is often considered as the Visayan version of adobo. The main difference between the two dishes is the addition of the banana blossom and tausi. Here’s Chef Nancy Reyes-Lumen’s take on the popular dish from Southern Philippines.

Ingredients:
Chicken
Garlic
Onion
Soy Sauce
Vinegar
Brown sugar
Banana blossoms
Pan de sal
Water
Salt
Pepper
Cooking oil
Tausi (drained)

Procedure:
1. Marinate chicken with soy sauce and vinegar.
2. Sauté onion and garlic. Add sugar and wait until it caramelizes.
3. Add the marinated chicken to the sautéd garlic and onion.
4. Pour a small amount of water into the mixture. You can also add 1 to 2 chicken cubes to make it tastier.
5. Add the banana blossoms and tausi.
6. Add salt and pepper to taste.

Nilagang Pata na Dinarang

Dinarang translates to “inihaw” or “grilled” in Bicol. In this recipe, Chef Virgie Pascual gives a twist to the traditional nilaga by grilling its main ingredient.

Ingredients:
Pork leg or hock
Garlic
Onion
Cabbage
Potatoes
Round banana (saging na saba)
Red bell pepper
Green bell pepper
Pepper
Pork broth cube
Olive oil
Water
Salt

Procedure:
1. Glaze pork leg with olive oil before grilling it.
2. Place the grilled pork leg in a saucepan. Fill the saucepan with water and add onion, garlic, pork cube, salt, and pepper. Bring to a boil and simmer for 45 minutes to one hour.
3. Add potatoes and round bananas. Wait until they become tender.
4. Add vegetables, red bell pepper and green bell pepper.

Kulawo

Kulawo is a popular native dish in Laguna and Quezon. Its main ingredients are vegetables, but people liken it to kilawin and sisig. Chef Toti Franco shared his Kulawo recipe with us.

Ingredients:
Banana blossoms
Grated coconut meat
Vinegar
Onion
Salt
Pepper
Charcoal

Procedure:
1. Cut banana blossoms in small slices. Set aside.
2. Place grated coconut in a bowl. Burn charcoal and put it on top of the grated coconut. Mix them slowly and wait until the grated coconut turns brown.
3. Remove charcoal once the grated coconut has turned brown.
4. Squeeze the brownish grated coconut to make coconut milk. Set aside.
5. Place sliced banana blossoms in a bowl. Add onions, pepper and salt.
6. Add vinegar and the coconut milk.
7. Mix the ingredients together. This dish can be served with chili peppers.