Finally- a copy of a Tapuy Cookbook (hot off the press!). Few months ago, I was asked to contribute a recipe for PhiliRice ( a government corporate entity under the Department of Agriculture established to help develop high-yielding and cost reducing technologies through research so farmers can produce enough rice for Filipinos)—and of course I excitedly said yes to the project. I am posting my recipe and some useful infos about the local rice wine to create awareness and help promote Tapuy — Congratulations to PhilRice !!! Tagay Pa !!!
Tapuy (rice wine) is a traditional alcoholic drink in the northern part of the Philippines for more than 200 years. It consumed during fiestas, weddings, harvesting ceremonies and other cultural celebrations.
Philippine rice wines vary in taste, aroma, color and keeping quality in the country side. Because of this, PhilRice created greatly improved tapuy with the sensory profile : clear full-bodied wine with luxurious alcoholic flavor, moderate sweetness, and lingering finish. It is 100% natural pure wine, with no preservatives and undiluted with water and 14% alcohol content.
Enjoy this traditional wine with ice, cocktail drink or served as straight, chilled or use it with cooking!
Baked Pork Liempo
1 kg Pork Belly (liempo), whole with skin
½ c PhiliRice Tapuy
½ c Vinegar
4 tblspn Fish Sauce
1 tspn Sesame Oil
3 tblspn Minced Garlic
1 ½ tspn Minced Ginger
2 pcs Star Anise
2 tblspn Brown Sugar
2 tblspn Ground Pepper
2 tspn Salt
Combine all ingredients and marinate pork belly overnight
Roll and tie up pork with skin side out. Bake for 20 to 30 minutes at 400 deg and baste every 10 minutes. Bake for another 10 to 15 minutes at 350 deg.
Let pork roll sit after roasting. Remove the strings and slice before serving.
The Legend of Tapuy(An Ibaloi Tale)
Tapuy was introduced to the Ibaloi tribe by the gods. The story goes, that the first woman encountered an enchantress named Bugan, sent by Kabunian to make tapuy for the tribe for them to enjoy eating pig meat.
“Get the wonder plant and crush the grains until it becomes powder. Mix it with cooked rice and water, and let the mixture stand for three days. “ Put it in a jar and cover it for eight days,” commanded Bugan. On the eight day, Bugan and the first woman opened the jar and saw that the water had turned into a golden liquid with pleasant aroma.
“Now you have tapuy,” Bugan declared. “Use it during feasts. Before drinking, the priest should recite the story of Kabunian, then invite the gods to celebrate with the people. Pass the tapuy for the guests to take a sip. Then offer a pig to the gods.”
To this day, the Ibalois still follow the instructions of Bugan and drink tapuy during every festivity.
Food Notes :
1. Get a liempo with a nice layer of fat (Fat = Flavor)
2. Serve with hot rice — and a glass of chilled tapuy !
3. Source : PhilRice Tapuy Cookbook & Cocktails, A collection or recipes and cocktails featuring Philippine Rice Wine, Philippine Rice Research Institute Nueva Ecija, Philippines
Lechon is a whole roasted pig roasted over charcoal. This is a popular dish during fiestas and other special occasions. Sharing my article for COOK magazine, Feb 2011 …
It’s that time after all the Lechon feasting has been exhausted and you are faced with a good problem– what to do with left over Lechon?
You lucky people..you !.. with leftover Lechon ?! I bet you will want to turn it over into other ways of eating it. Here are some tasteful ideas :
1. Of course, Paksiw Na Lechon. But this is not meant to be too sweet.Cook it just right, maybe add more liver instead of sugar to let the umami taste dominate. get the ribs, a little meat and skin, then partly simmer with vinegar, garlic, pepper and liver sauce.
2. Sprinkle a good amount of salt on the surface of the meat, then store in the freezer. Next day, slow-fry (from cold oil to hot) till brown and crispy, serve with fried rice and slices of tomatoes on the side and you have a Fried Crispy Lechon for breakfast – oh, don’t forget your “sawsawan” – vinegar with freshly crushed garlic.
3. You have a whole roasted pig’s head — slice off the cheecks and loose meats. Mince the meat, add chillies, vinegar with a little calamansi, season with salt and pepper, then spoon onto a sizzling plate and you have instant Lechon Sisig !
4. In a pot, reduce coconut cream with green chillies then add lechon. Voila! Lechon sa Gata ! Add some veggies like kalabasa or eggplant or sitaw.
5. For a more upscale Lechon make-over, roll in tortilla with yourfavorite vegetable and you have Lechon Wrap !
6. Or shred some Lechon meat, toss some sliced red onions and alugbati in vinaigrette, put in freshly baked crusty bread and add a slice of kesong puti — Lechon Sandwich !
7. How about a Lechon Maki? Nori and sushi rice with lechon flakes, then rolled tightly. The most important step is to add the wasabi. If you never tasted Lechon with wasabi, now’s the time !
8. Lechon Topping : Fry or bake the remaining Lechon meats and dice. If there’s extra skin – fry till crispy. You can place this on top of rice, mami noodles, veggies, fried rice, lugaw or salad.
9. Turn the remaining Lechon into something so different you’ll never be hard pressed to call it leftovers at all. The smoke flavor of the slowly roasted meat adds a distinct taste to your make-over dish. Try this Sinigang recipe :
1kg Lechon leftover
1 Tblsp Cooking Oil
3 pcs Tomatoes, sliced
40g Onion, sliced
250ml Tamarind Juice (Boil tamarind in 1 cup water and extract the juice)
80g String Beans, cut into 1-1.5
100g Eggplant, sliced
100g Radish, sliced
50g, Kangkong(water spinach) leaves
Salt and Pepper
In a casserole, saute onion and tomatoes in oil. Add Lechon.
Pour water, tamarind juice and simmer for 5-10 mins. Add radish, eggplant and string beans. Simmer until cooked.
The month of June is the start of the school year and Embutido is one of the favorite school baons (or maybe your teacher’s tinda?)– eitherway this is one Filipino dish that when done perfectly is absolutely good !
This is the “healthier” version of Filipino Meatloaf– I used ground chicken breast instead of the traditional ground pork.
500 g Chicken Breast (ground)
1/2 c Carrots (finely chopped)
1 c Sweet Ham or Vienna Chicken Sausage(chopped)
3 tbsp Green bell pepper (minced)
3 tbsp Red bell pepper (minced)
1/3 c Sweet pickle relish
1/4 c Raisins
3 pcs Eggs (whole)
1/2 c Cheddar cheese(grated)
1 tbsp Cornstarch
Whole Boiled eggs
Prepare a steamer and set aside.
In a bowl, combine all the ingredients (except for the boiled eggs and chicken sausage) and mix until well blended.Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil,Place Boiled eggs at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the egg. Roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining mixture.
Place the embutido in a steamer and steam for an hour.
Food Notes :
Let it cool or Refrigerate before serving.
Best eaten with your favourite catsup (Banana or Tomato)
Pan fry until golden brown and make it into a sandwich – use pandesal !
There is no love sincerer than the love of food–And there is no more satisfying in eating and preparing too !
Leche Flan — A sweet influence of Spanish Conquistadores to Filipinos. Also known as creme caramel, custard or simply flan. Sugar is cooked to caramel stage then poured into the mold before adding the custard base. It is usually cooked in a stove on a double-boiler or in the oven in a water bath.
This sweet, rich and decadent dessert is usually served during special occasions and like other Filipino dish, each household has their own version.