Baldskiy TV Food and Travel VBlog

Make this Bicolano dish at home! This laing recipe is easy to follow and uses readily-available ingredients from the grocery. Feel free to adjust the taste accordingly by adding more fish sauce or chili peppers. Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Cook this laing low and slow so that all the flavors can come togther.  Ingredients: 1 pack (3.5 oz or 100g) dried taro leaves 6 cups (3 cans) coconut milk ½ fish sauce (bagoong) ½ lb. pork belly, thinly sliced 1 medium yellow onion, sliced ½ cup sliced ginger 8 cloves garlic, crushed Instructions In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for about 2 to 3 minutes. Add coconut milk and bring to a simmer. Add gabi leaves and with back of spoon, ...

Ginisang Monggo is a popular mung beans dish in the Philippines. The main ingredients is sauteed mung beans seed and it is complimented by different flavors from meat, seafood, and vegetables. Ingredients: 1 cups Mung beans 3 cloves garlic 1/4 kilo pork belly, thinly sliced 1 medium sized onion, chopped 2 tbsp fish sauce 5 to 6 cups of water (for boiling) Chili leaves 1/4 teaspoon ground black pepper Instructions In a pan, put-in the water and bring to a boil Put-in the monggo (mung beans) and simmer until becomes soft (about 30 to 35 minutes) On a separate pan, sauté the garlic,onion and ginger. Add the pork. Cook for 5 mins Add the black pepper. Pour the cooked monggo (mung beans). Add the bagoong (fish sauce) stir and then simmer for 10 minutes Add the chili leaves Served and Enjoy!

Daludal is a quick and easy vegetable dish popular in northern part of Luzon. The way of cooking is saute to ginisa, the vegetable cooked in a blend of bagoong and other ingredients until tender. I used Pork Belly as one of ingredients, the Ilocanos really love this dish. Ingredients: · cooking oil · 1/4 kilo pork belly · 1 kilo daludal (taro shoots) · 1 large onion · 3 cloves garlic, minced · 1 ginger · Black pepper · 1/4 cup bagoong (fish sauce), · 1/2 cup water Instructions: Boil the pork belly until it's dry and softened Add the cooking oil. Saute the garlic, onion, ginger. Add the pork belly and cook until color turns light brown (about 5 to 7 minutes) Put-in daludal (taro shoots) cook for 2 minutes Add the bagoong (fish sauce) Add water and bring to a boil. Simmer for 20 minutes. Serve hot with steamed white rice. Enjoy!

“Pinakbet is from the Ilocano word “pinakebbet” meaning shriveled or shrunk in reference to the cooking technique where the vegetables are cooked until shriveled to a dry stage. The dish has also been regionally modified to include a different version based on the flavoring agent used. Ilocanos use bagoong (fish sauce). As you go south, bagoong alamang (shrimp paste) becomes the flavoring of choice. Pinakbet is a very healthy stew of vegetables and pork. And Ilocanos have adapted a way of cooking it by layering the vegetables in the pot. The vegetables with the longest cooking time goes on the bottom and the one with the least cooking time goes on top. It is then cooked covered then simmered until the vegetables are done. Now, here is where it gets interesting, there is hardly any stirring involved. The pot is held on both sides then vigorously shaken and tossed until the vegetables inside have rotated. The ones that were in the bottom are now on top. And this technique prese...