Comments on: Sabaw na Manok, Ubad at Munggo

By: el_jefe

el_jefe — Fri, 30 Oct 2009 01:58:07 +0000

MM I Suggest you try this San Pablo Laguna Dish

BALATONG (MUNGGO) SA GATA

=Yellow monngo pre boiled mashed
=1/4 kilo suaje
=1 small pc of ginger
=2 cloves garlic
=garlic sprouts if in season
=chilli leaves
=sili pansigang
=black pepper
=salt/ patis
=2 cups gata thin
=1 cup gata thick (kakang gata)
=shrimp broth from boiled shrimp skin and head

procedure:

saute garlic onions, and ginger
add peeled shrimps
add patis and shrimp broth
add mashed mungbean
pour in the thin gata (segunda gata)
constantly stir to thicken the mixture and to avoid lumps
simmer
add the other ingridients and spices
black pepper and siling pansigang
add the thick gata
simmer for 5 minutes
add the chopped garlic sprouts
top with chilli leaves

VOILA!!! YUM!!!
i HOPE THAT YOU’D POST IT HERE SO THAT OTHER PEOPLE WOULD BE ABLE TO TRY IT…

By: jerome

jerome — Fri, 18 Sep 2009 18:48:02 +0000

This is one dish that is almost impossible to get..unless your back home. For where in USA can you get that banana ubad????…. Maybe its hidden somewhere in some Filipino supermarket but …where??? and it may defitely frozen. Can a frozen ubad tastes as good???? I went home last year and this is the dish I especially ordered my relatives to prepare for me. And suman at buko salad as my dessert. Oh boy….the native chicken made all the difference…thank you for this mouth watering post…

By: joyce

joyce — Fri, 31 Jul 2009 08:22:21 +0000

this entry reminds me of an essay i read on thomas keller. he related how he once asked a supplier to bring a live chicken so that he could try killing it himself. he had a hard time killing the chicken and ended up prolonging its agony. he said that taught him to appreciate and respect how meat is used in the kitchen.

By: atbnorge

atbnorge — Thu, 30 Jul 2009 20:00:00 +0000

I love breaking the wishing bone of an organic chicken. They’re a lot harder than the battery chicken’s wishing bone and it is wishful thinking for me to do that again—slaughter a chicken for food. I could do it alone, though, Marketman. With the chicken on the wooden bench, I gathered the wings and feet together and restrained them with my foot. With my left hand holding the head—stretching the neck—I severed the carotid vein with the knife…I know it’s gross and inhumane, but I had no qualms in killing an animal for food. It was our upbringing; at home and in the farm. We enjoyed taking care of the animals while they were still alive. They had normal animal lives and we didn’t let our sentiments get in the way of killing them. There was also the fact that our father loved to fish and hunt, so we had the privilege of eating wild game (usa and baboy damo, and many types of birds) when it was still not banned to hunt them. I also remember when I was a teenager, I asked what the food on the table was (it looked like a very dark meat adobo). Father used to say, “Don’t ask. Just eat.” We learned from such an answer that it was something very, very exotic. It was meat of either a monitor lizard or a python. Well, it was really Tatay who taught me to be heartless when it comes to killing animals; what with him slaughtering an animal for “pulutan” every time a friend came for a visit. When we ran out of goats for the kaldereta pot, guess what he resorted to…Yeah, I know what you are thinking—one time, he also slaughtered the pet dog for a friend of his. (I am so sorry for the graphic story, really.)

By: kurzhaar

kurzhaar — Wed, 29 Jul 2009 21:38:46 +0000

Factiod…AP reported a couple years back that the average American annually eats:
Chicken: 84.9 pounds
Beef: 63.5 pounds
Pork: 48.2 pounds
Turkey: 17.5 pounds
Lamb and Mutton: 1 pound
That works out to be 215+ pounds of meat (not counting fish) per year (or about 0.6 lb/day). And that is an average…so if you factor in the vegetarian population and folks like me who don’t eat much meat at all, it’s a frightening statistic for the US.

I cheerfully admit to being obsessed with good food and wine, and I DO enjoy meat, but it has got to be GOOD meat–and that includes humane raising and treatment of the animal if it was a domestic creature. I pay a premium for locally raised meat (chicken, turkey, pork, beef) but since I know how these animals are raised, I don’t mind.