Comments on: Cocido for 16…

By: sakocina

sakocina — Thu, 12 Sep 2013 08:21:37 +0000

good day…this is out of topic, but has anyone tried cooking/eating adobong ugat ng baboy? its a chinese dish…

By: pits, manila

pits, manila — Thu, 12 Sep 2013 01:15:17 +0000

sundays (of long ago and far away) were usually spent with family. main dish was called “nilagang-kumpleto”. it was nilagang pork, chicken, and beef with vegetables (cabbage, carrot, leeks, onion, corn, sweet potato, baguio beans … ). whatever was left over would be served the following day as “pochero”.

By: Carol

Carol — Wed, 11 Sep 2013 15:33:22 +0000

Every sunday afternoon, we used to have merienda together after visiting our ancestors in the cemetery. I had a big extended family living in one roof, we would have boiled cassava or linugaw or… After chinese new year… Wewould have fried tikoy for months. Yuuck. It was only when i became an adult that i rediscovered that tikoy is actually yummy.

By: JE

JE — Wed, 11 Sep 2013 13:40:54 +0000

Oh my. I distinctly remember eating ropa vieja when I was a kid. Tomato sauce, potatoes, peas, and beef with a bit of ‘litid’. So the name of the dish means ‘old clothes,’ how apt.

By: Mandy

Mandy — Tue, 10 Sep 2013 17:52:21 +0000

That’s the cocido we have at home, my dad’s favorite. I spy green beans (haricot verts) on your veg platter? We use sitaw, but haricot verts seems yummier, not a huge fan of sitaw anyway. My dad makes an olive oil & bagoong mixture as the condiment.

By: Marketman

Marketman — Tue, 10 Sep 2013 11:42:52 +0000

udo, it’s all a bit wonky, but not really… cocido a la Madrileno is a Spanish dish of boiled meats (pork, chorizo, morcilla, etc.) with lots of chickpeas (garbanzos) and vegetables. It is quite similar to say a Central American puchero, also boiled meats, some fruit, rootcrops, vegetables, etc. The Philippines got both names, and versions of both dishes, that have since morphed in a myriad of local versions. Spain as colonizers, but lots of South American influence as the galleon trade passed through there… Cocido/puchero is ssentially large pot soup or stew with lots of meat, veggies, and starch. Nilaga, in Filipino, literally means boiled. So “nilagang baka” is boiled beef… When Mrs. MM and I grew up, a huge meal of cocido in some homes was the ultimate Sunday lunch feast for family and friends.

By: udo gangl

udo gangl — Tue, 10 Sep 2013 09:12:27 +0000

hi,

“some” questions…

whats cocido ? a name, a type of food,…

whats nilaga ? @julie

whats pechay baguio ? @julie 2

many thanks
udo

By: Julie

Julie — Mon, 09 Sep 2013 22:32:24 +0000

I checked your recipe for cocido/pochero back in 2007. So it’s supposed to be served with broth like nilaga and with tomato or eggplant condiments on the side. The “pochero” recipes I have actually tasted were like menudo. With tomato sauce — but without liver or raisins — and contain more vegetables like cabbage, pechay Baguio, Baguio beans, and fried saba bananas. I have always associated pochero with saba bananas. Another pochero recipe I tried had the same vegetables but with pork and beans instead of tomato sauce.

By: millet

millet — Mon, 09 Sep 2013 07:43:10 +0000

manny’s comment about eggs brings to mind another childhood memory: my mom would always pour some hot soup in my dad’s cup, and break an egg into it. that’s how he liked his nilaga, cocido and puchero.

By: manny

manny — Mon, 09 Sep 2013 06:10:21 +0000

Yes this brings memories of sunday lunches. Every sunday in fact until my mom was too old to cook it and sisters had their own families to care for.

We would normally eat this with toyo and calamansi apart from the tomato sauce with garlic.

You could also try this. Get everthing in one bowl, put a little rice, a little soup, and mash it like baby food. Then add raw egg and season with your choice of toyo calamansi or tomato sauce. The soup should cook the egg just like sukiyaki. The egg just brings out the flavors. Everyone I suggested this to started eating it with egg thereon. :)