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Laswa

Leave a comment Posted by Lana on February 8, 2015

A meal over lovingly prepared laswa sounds intimate

There are several variations in the ingredients of a Visayan soup known as laswa in Western Visayas and utan bisaya in Eastern Visayas. In a nutshell, laswa is simply boiled local lowland vegetables with a bit of fresh, dried or salted seafood (normally) for its stock. I grew up eating this soup and I still regularly prepare one in varying soup base. Apart from its regional variations, the vegetable set may not be exactly the same from one household to the next.
Here’s one recipe using fresh clams instead of my usual shrimp fry or dried fish for the soup flavoring.

Ingredients: Onion, tomato, clams, saluyot, squash, and okra

To begin cooking, bring to boil the chopped onion and tomato

Then add the kalabasa (squash) and okra, let it boil for a minute. Lastly, add the clams and saluyot, then let it simmer for less than a minute. All in all it will take just about 5 minutes or less of cooking time

Food clams, ingredients, laswa, recipe, utan bisaya, Visayan

Pandan in Rice

Leave a comment Posted by Lana on September 23, 2014

To achieve an aromatic rice every saing, include few blades of pandan leaves in the steaming.

My only pot of pandan plant, my source of fresh pandan leaves. Just cut few blades for saing purposes

After washing, tie leaves together in the same manner as how tanglad blades are tied. Then place inside the rice cooker or caldero at the start of the saing

The fragrant cooked rice. Ambrosial.

Food, Garden cooking, fragrant, leaves, pandan, recipe, rice, saing, steamed rice

The Making of Puto Maya

Leave a comment Posted by Lana on August 14, 2014

I chanced upon this guy steaming glutinous rice and about to make puto maya in Carbon Market. Here’s a photo narration in the right sequence of this guy’s method in making puto maya.

Steam the glutinous rice (bugas pilit) al dente in the caldero

In a sando plastic bag covered hand, use plastic plate to transfer the steamed pilit into a tub

Prepare a mixture of coconut milk (gata) and sugar with salt

Pour the gata onto the cooked pilit

Mix well the gata with the cooked pilit using the versatile plastic plate

Put the well mixed pilit back in the caldero

After putting everything back, steam again until fully cooked. From what I gather from the guy’s conversation with another person, this puto maya was ordered for a wake

A jolly puto maya vendor in Carbon Market. Another type of glutinous rice for this one known locally as tapol. My favorite

Got some puto maya from the jolly vendor

Cebu, Food Carbon Market, cooking, ingredient, kakanin, puto maya, recipe, rice cake

Maruya at Home

1 Comment Posted by Lana on July 13, 2014

One of those delightful Philippine streetfood is the maruya, a saba fritter (plantain fritter). Roadside vendors usually sell this hot and just off from the kawali. This merienda fare is very easy to make at home that I made more than enough to share some to a neighbor.