Monday, February 20, 2012

Ginataang Langka

BICOLANOS take pride not only in their cooking but also in the good traits and values that they have. Owing them mainly to the Spanish influence in the country, Bicolanos have developed  a profound relationship with God and Mother Mary. A deep sense of spirituality is greatly attributed to their strong devotion to the Lady of Penafrancia, their patroness and “Ina.”

Perhaps, it is also because of the Bicolanos' unfaltering faith in God that they are known to be the most enduring types of people, no matter how many natural calamities come their way. Typhoons, earthquakes, and volcanic eruptions often causes havoc in this region.

Like most Filipinos, Bicolanos are also very welcoming. Their genuine concern for others is rooted in their love and for their families. They also like to engage themselves in conversations and talk about anything under the sun; from the latest news about famous celebrities, to controversial issues in the society and even politics. They often do these as they sit outside their backyard, shredding dried taro leaves that they will use for later for lunch or dinner.

Being family-centered, Bicolanos are often sweet. The guys are known for their extra efforts in wooing the girl they like. Ironically, Bicolanos may be fans of  saccharine romance but they like it wildly hot and spicy when it comes to their favorite ginataan dish.

Among the many favorite Bicolano dish is the Ginataang Langka , like any Bicolano dish, the Ginataang Langka is young jack fruit stewed in coconut milk with shrimp paste and of course, spiced with chili.

Aside from the Ginataang Langka, there are many Bicol dishes that have been considered as Filipino food favorites such as the Bicol Express, Ginataang Laing, and the Pinangat, among others. Not only are these delicacies enjoyed across the country, it is also demanded internationally with the many Filipino migrant workers  longing for zesty Bicolano classics to relieve the experience they have back at home.

 Catch us again next week for another recipe that you'll surely love. Don't miss it!

1/2 pc           onion, chopped
3 cloves        garlic, chopped
1 1/2 can      coconut milk
2 cans          jackfruit
3 oz              tinapa (smoked fish) approximately 2-3 pcs of boneless smoked fish
5 oz              shrimps
1 pc              tomato, cut in cubes

1. Saute onion, garlic and shrimp. Add coconut milk. Bring to a boil
2. Add jackfruit. When Jackfruit is tender, add the smoked fish and tomato.
3. Simmer for 10 minutes. Add knorr cubes.
4. Serve

Prep Time: 10-15 minutes
Cook Time: 15- 20 minutes
Serves 4

Chef Dindo Riforsado

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events.

No comments:

Post a Comment