Gusto mo Cooking ko

Charisse Calubag Pagalan Grade 11 Humss - Princess Urduja Region 16 History Tinolang Isda is a fish soup made with ginger, garlic, onions, and green papaya. It's a comforting dish that's perfect for those who want a light and healthy meal. This recipe reminds me so much of my family back in the Philippines. I used to live in a coastal town in the southern part of Cebu, “Dalaguete” in particular. Our house was close to the beach; you can actually hear the sea waves lashing against the shore during monsoon seasons and smell the salty air all year round. I remembered having some of our fishermen friends and relatives came over to our house in the mornings bringing with them fresh catch of the day. Sometimes, my dad will meet them at the beach during sunrise just as they were returning home from the fishing trip and buy kilos of fish. Some of those he bought were made into fish tinola or “tinuwa” or “tuwa” in my native Cebuano dialect. A piping hot tinolang isda with wa...

Jackilyn Opague Grade 11 Humss - Princess Urduja Region 15 Province: Lanao Del Sur HISTORY   This Filipino Pork Menudo Recipe is what I use for special occasions. It is the same recipe that we keep on using year after year for Noche Buena. Since this dish is my favorite, I have tried to make many different versions and this is what I like best. This time, my eldest daughter, Dianne, helped me cook this dish. She asked me to teach her how to cook this version because she likes it too and she wanted to try cooking this in her college apartment. I am glad that all my kids are interested in cooking. I think that this is one of my accomplishments as a dad, to be able to make my children appreciate the art of cooking and learn how to cook — especially Filipino dishes. Filipino Pork Menudo has a bit of preparation compared to regular Pinoy pork stews. The potato and carrot needs to be prepared by pan-frying. I also saute the liver in ground ginger to make it less gamey. This i...

Tyrelle Jony Victoria Grade 11 Humss - Urduja Region 7 Province: Cebu City Kasaysayan Ang Carcar Chicharon ay isang kilalang produktong pagkain mula sa lungsod ng Carcar sa lalawigan ng Cebu sa Pilipinas. Narito ang maikling kasaysayan nito: Ang Carcar Chicharon ay may matagal nang kasaysayan sa Carcar, Cebu, kung saan ito ay naging isang kilalang produkto sa lokal na pamilihan at naging bahagi ng kultura at tradisyon ng lugar. Ito ay isa sa mga pinakakilalang uri ng chicharon sa buong Pilipinas. Noong sinaunang panahon, ang paggawa ng chicharon ay isang paraan ng pagpapakinabang sa mga bahagi ng baboy na karaniwang itinuturing na mga tapon. Sa pamamagitan ng pagluluto at pagpapalaman, ang balat ng baboy ay binigyan ng bagong buhay at naging isang masarap na meryenda o panghimagas. Sa Carcar, ang tradisyonal na paraan ng paggawa ng chicharon ay pinanatili at ipinasa mula sa henerasyon hanggang henerasyon. Ito ay isang mahalagang bahagi ng lokal na ekonomiya at kultura ng lu...

Angel Almario Baig Grade 11 Humss - Princess Urduja Region 15 Province: Basilan Kasaysayan Ang Kaliya Curry ay isang popular na lutuin sa Basilan na may mga sangkap tulad ng manok, sarsa ng curry, at iba pang mga pampalasa. Gayunpaman, walang tiyak na kasaysayan o orihinal na istorya ng Kaliya Curry sa Basilan. Ang pangalan ay maaaring nagmula mula sa katulad na pangalan sa Hindu mythology, ngunit ang kahulugan at pinagmulan nito sa Basilan ay maaaring magkaiba. Ang pagiging sikat nito ay maaaring bunga ng pagkakaiba-iba ng kultura at pag-impluwensya ng mga kalapit na rehiyon. Recipe ng Kaliya Curry: - 500g manok, hiniwa - 2 kutsarang mantika - 1 sibuyas, hiniwa nang maliliit - 2 butil ng bawang, ginayat - 1 pulgadang piraso ng luya, ginayat - 2 kamatis, hiniwa - 2 kutsarang curry powder - 1 kutsaritang turmeric powder - 1 kutsaritang cumin powder - 1 kutsaritang coriander powder - Asin, ayon sa panlasa - 1 tasa ng gata ng niyog - Fresh cilantro para sa pag-garnish Mga Tagu...

Ashley Raquino Grade 11 Humss - Princess Urduja Region 15 Province: Maguindanao Kasaysayan Ang kasaysayan ng biryani sa Maguindanao ay umuusbong mula sa impluwensya ng mga mangangalakal mula sa India na nagdala ng masarap na lutuin na ito sa Pilipinas. Pinaniniwalaang ipinakilala ang biryani sa Maguindanao sa pamamagitan ng mga palitan ng kultura at mga ruta ng kalakalan noong panahon ng pre-kolonyal. Sa paglipas ng panahon, naging popular ito sa mga lokal at inangkop upang magustuhan ang kanilang mga panlasa, sa pamamagitan ng pagdaragdag ng mga katutubong sangkap at lasa. Ngayon, ang biryani sa Maguindanao ay nagpapakita ng isang natatanging halo ng mga impluwensya sa kusina mula sa India at Pilipinas, kaya't ito ay isang minamahal na pagkain sa rehiyon. Mga Sangkap: - 2 tasa ng bigas - 1/2 kilo ng manok o karne (puede rin ang baka o kambing) - 2 pirasong sibuyas, hiniwa - 4 butil ng bawang, tinadtad - 1 piraso ng luya, tinadtad - 2 kutsarang mantika - 1 kutsaritang a...

Kristine Joy Buenaflor Grade 11 Humss - Princess Urduja Region 16 Province: Quezon City History Kare Kare is a popular Filipino dish consisting of meat (such as beef, oxtail, or tripe), peanut sauce, and vegetables such as eggplant, bok choy, banana blossom, and string beans. Different groups claim to have invented Kare Kare. There is a belief that Kare Kare originated in Pampanga, known as the Culinary Capital of the Philippines. The traditional Kare Kare is made with beef, oxtail, peanut sauce, and vegetables such as eggplant, bok choy, banana blossom, and string beans. In Quezon City, there are many restaurants and eateries that serve delicious Kare Kare. One famous place that cooks Kare Kare is Little Quiapo, a long-standing restaurant established in 1949. It was started by a sorbetero (ice cream vendor) named Irineo Bartolome, who opened a food stall at the University of the Philippines in Diliman, Quezon City. Ingredients: - 2 lbs oxtail, cut into 2-inch pieces - 1 lb...