Pato Tim or Patuten or Humbang Itik (Marinated Duck Braised in Soy Sauce)

As a variation of the popular Filipino-Chinese dish “pata tim” or pork knuckle braised in soy sauce, “pato tim” was created. “Pato” is the Filipino language for duck so the dish is simply a marinated duck braised in soy sauce. The method of preparation as well as the ingredients is somewhat similar so expect the taste to also have resemblance with the individual distinct taste and texture of the meats providing the difference.

Duck is the common name for a number of species of birds in the “Anatidae” family. They are aquatic birds, usually smaller than the swans and geese and may be found in both fresh water and sea water. They are characterized by elongated and broad body, relatively long neck, short but strong wings and usually broad bill with serrated lamellae or thin layer of plate of tissue.

Ducks have many economic uses. They are widely farmed for their meat, eggs, feathers specially the down or the soft and fine feathers below the contour feathers which are used for cushion and quilts.

Homemade Chicken Sandwich Spread

Chicken sandwich spread is probably the most popular and fastest selling sandwich spreads in groceries and supermarkets. Unlike the slightly sweet-sourly plain sandwich spread and other expensive versions but rather poorly flavored with either ham, bacon, tuna, etc., it is widely available and has a good taste that appeals to most members of the family, young and old. It is oftentimes a mother’s reliable allies when in need of quick-fix sandwiches to satisfy the demanding but usually discriminating taste of kids.

Having this product at home has a lot of advantages and benefits. There is no need to rush in the morning to cook some dish because even plain chicken sandwich makes an interesting and yummy breakfast dish. It could well serve as an easy snack or “merienda” during break time or tea time. It could be your best source of treat for unannounced friends and visitors dropping by your place. It is perfect for the popular Filipino bread rolls called “pandesal” anytime of the day.

Bhut Jolokia Chili Garlic Sauce - The Hottest Chili

You might have known it already from the news, but let me once again present “bhut jolokia”, the 2007 Guinness World Record certified Hottest Chili of the World. Why am I excited? Well, I have tasted this chili some 3 years ago when an old tea woman of our office gave me some harvested from her backyard. I could vividly remember that ignorantly tasting it was one tragic incident which immediately resulted to profusely watering eyes and running nose. The bad experience prompted me to throw away the rest of the chilies and never to consider the vegetable in any of my kitchen adventures.

But after having read many informative articles about the regarded “king of chilies” with more than a million Scoville units (SHU), the scientific measurement of a chili's spiciness or pungency, and its perceived tremendous potentials not only as a culinary item but in other fields as well like in medicine, food manufacturing and self-defense and military weaponry, I decided to make a second scrutiny of the thumb-sized but very lethal vegetable.

Arroz Caldo or Lugaw (Chicken Congee)

Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Tamil word “kanji”. The dish is widely popular in Asia and even in some part of Europe. It is called by many names such as “kanda” in Sri Lanka, “canja” in Portugal, “pinjin” and “zhōu” in China, “bubur” in Indonesia, “ukayo” in Japan, “juk” in Korea, “chok” in Thailand, “chao” in Vietnam, “babaw” in Cambodia and “lugaw” or “lugao/lugau” in the Philippines. Rice congee is an ideal comfort food for the sick and elderly as it has a soothing effect. Apart from the fact that it can be easily consumed and digested, it is believed to have therapeutic or healing properties for the ill.

While there are many varieties of toppings and flavoring ingredients added to make different variations, chicken is probably the most common addition. In the Philippines the dish with chicken is called “Arroz Caldo”, obviously from the Spanish word “arroz” that means rice and “caldo” that refers to broth. However, please note that it is not a Spanish dish. The name was only adopted by the Spanish colonial settlers who patronized Chinese restaurants in the Philippines for easy reference.

Calamansi Juice & other Uses of Calamondin or Philippine Lemon

It there is one citrus fruit that was used in cookery and mentioned with the most number of times in this blog; it is the internationally underrated fruit and cooking ingredients called “calamansi” or “calamondin” and sometimes “lemoncito” in the Philippines. It is usually referred to by many Filipinos living abroad as Philippine lemon, probably since a lemon is its next best substitute in preparing Filipino dishes that particularly requires the juice of the said citrus.

“Calamansi” is a small, about 3-4 cm diameter, round fruit with a striking greenish to orange color peel which although quite popular in Southeast Asia is less known and under utilized in many parts of the world. In the west it is variously known as acid orange, “calamondin” orange or Panama orange.

Sinunggaok or Dinuguan sa Kamatis (Pork Blood Stew in Tomato)

“Sinunggaok” is a variation of the popular Filipino dish called “dinuguan” or pork blood stew. This is a Southern Tagalog (Philippines) regional dish usually being prepared and served in the Batangas area and other neighboring provinces. It is just like “dinuguan” with several obvious differences such as: 1) it uses pork meat instead of offal and entrails, 2) it uses tomatoes instead of vinegar for the souring agent and 3) it has green papaya as additional veggies.

Since the dish calls for the use of fresh pork blood, so as usual, you are reminded that this is not for the squeamish or faint of heart. If this subject will affect your sensitivities, you might as well discontinue reading it. But if you are open and excited in unraveling exotic culinary creations that would seem unusual or a little bit disturbing to some, then enjoy the ride. You are in for a wonderful discovery.

I have enjoyed this dish when I was a kid in Batangas. But when the family migrated to Central Luzon (Philippines) where it is not known, I rarely had the chance to eat it, only when my mom or dad will occasionally cook it. :-)

Tortang Talong (Eggplant Omelet or Fritata)

Like the “tortang alimasag”, another simple yet satisfying Filipino dish using egg and eggplant is “tortang talong” or eggplant omelet or more appropriate, eggplant frittata. It is a very common course, usually for breakfast but goes very well as side dish for main meal, prepared in most household, eateries and even small restaurants in the Philippines. There may be several varieties in the preparation such as the addition of minced meat and use of flour but the combine flavor of egg and eggplant is always the prevailing taste.

Eggplant, also known as “aubergine”, “melongene” or “brinjal” is a plant of the family known as nightshades or belonging to a diverse group of foods, herbs, shrubs and trees with low amount of substances called alkaloids which can impact nerve-muscle function and digestive function in animals and humans and may also compromise joint function. But before you worry, let me inform you that potato and tomato also belong to this group.

Eggplant bears a fruit of the same name, commonly used as a vegetable in cooking. It is native to South Asia particularly Nepal, India, Bangladesh, Pakistan and Sri Lanka. The name eggplant is used in the United States, Australia, New Zealand, Canada and the Philippines, whilst “aubergine” is used in British English and “brinjal” is used in Indian, South African, Malaysian and Sri Lankan English. “Melongene” on the other hand, is a less common British English word.