Luto Ta Bai

Lechon

Breakfast: cornedbeef and egg with fresh pipino and tomato

Humba Bisaya

Ingredients

- 2 lbs pork belly, cut into chunks
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- 1/2 cup soy sauce
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- 1/2 cup vinegar (cane or coconut)
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- 1/2 cup brown sugar or palm sugar
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- 1/4 cup fermented black beans (tausi)
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- 1 cup dried banana blossoms
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- 1 head garlic, crushed
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- 2 bay leaves
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- 1 tsp whole peppercorns
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- 1 cup water
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- 3 tbsp cooking oil

Instructions

1. Prepare ingredients: Soak dried banana blossoms in warm water for 15 minutes, then drain. If using fresh banana blossoms, slice thinly and set aside.
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2. Brown the pork: Heat oil in a heavy pot or wok. Fry pork belly pieces until lightly browned on all sides, about 8-10 minutes. Remove and set aside.
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3. Build the sauce: In the same pot, sauté garlic until golden. Add soy sauce, vinegar, water, sugar, black beans, bay leaves, and peppercorns. Stir to combine.
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4. Braise the pork: Return pork to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours until pork is very tender and sauce has thickened.
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5. Finish with banana blossoms: Add banana blossoms in the last 15 minutes of cooking. The sauce should be thick and coat the pork. Serve hot with steamed rice.

Tips & Variations

- Banana blossoms: Dried banana blossoms add unique texture. If unavailable, use fresh ones or substitute with pineapple chunks.
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- Tausi is key: Fermented black beans give humba its distinctive taste. Don't skip them - they're essential to the dish.
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- Add peanuts: Some versions include roasted peanuts for extra texture and flavor. Add them in the last 10 minutes.

Pritong Isda

Okra with Ginamos

Buttered Shirmp
Ingredients

- 1 pound large shrimp, peeled and deveined
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- 4 tablespoons butter
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- 3 cloves garlic, minced
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- 1 teaspoon paprika
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- Salt and pepper to taste
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- 2 tablespoons chopped fresh parsley
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- Lemon wedges for serving

Instructions

1. Melt the butter in a large skillet over medium heat.
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2. Add the minced garlic and cook for 1-2 minutes until fragrant.
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3. Add the shrimp to the skillet and sprinkle with paprika, salt, and pepper.
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4. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque.
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5. Sprinkle the chopped parsley over the shrimp and toss to coat.
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6. Remove the skillet from the heat and serve the buttered shrimp immediately with lemon wedges.

Sinugbang Isda

Chicken Feet Adobo

Ingredients

- 1 kg chicken feet, cleaned, nails trimmed, and split (optional)
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- ½ cup soy sauce
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- ½ cup white vinegar
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- 8-10 cloves garlic, crushed
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- 1 large onion, quartered
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- 3-4 bay leaves
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- 1 tbsp whole black peppercorns
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- 1 tsp sugar (optional, to balance flavors)
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- 2-3 cups water or chicken broth
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- Cooking oil (for sautéing)
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- Salt to taste (if needed)
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- Green onions (chopped) for garnish
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- Calamansi wedges for serving

Procedure

1. Prep chicken feet: Blanch in boiling water for 5-7 minutes, then drain and rinse with cold water to remove impurities and excess fat.
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2. Sauté aromatics: Heat oil in a pot over medium heat. Sauté garlic and onion until softened and fragrant.
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3. Combine ingredients: Add chicken feet, soy sauce, vinegar, bay leaves, and peppercorns to the pot. Stir well to coat.
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4. Simmer: Pour in water/broth, bring to a boil, then lower heat to low. Cover and simmer for 45-60 minutes (or until feet are tender and skin is gelatinous), stirring occasionally.
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5. Adjust flavor: Add sugar if desired to cut acidity. If the sauce is too thin, simmer uncovered for 10-15 minutes to thicken. Season with salt only if necessary (soy sauce is already salty).
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6. Serve: Garnish with chopped green onions and serve hot with steamed rice and calamansi wedges.

Overload Lugaw


Ingredients

For the Lugaw Base:

- 1 cup glutinous rice (malagkit) or regular rice
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- 6-8 cups water or chicken/ pork broth
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- 1 tbsp cooking oil
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- 1 small onion, finely chopped
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- 3 cloves garlic, minced
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- 1 tbsp ginger, minced (optional)
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- 2 tbsp fish sauce (patis) or salt to taste
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- Ground black pepper to taste

For Toppings (as shown in the image):

- Fried pork belly/chicharrones (lechon kawali bits or bagnet)
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- Crispy fried garlic
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- Crushed salted egg yolk
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- Hard-boiled egg slices
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- Chopped green onions (sibuyas dahon)
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- Calamansi wedges

Procedure

1. Prepare the rice: Rinse glutinous/regular rice thoroughly until water runs clear. Set aside.
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2. Sauté aromatics: Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger (if using) until fragrant and softened.
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3. Cook the rice: Add rinsed rice to the pot and stir for 2-3 minutes to coat with oil.
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4. Simmer the porridge: Pour in water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes (or longer for glutinous rice), stirring occasionally to prevent sticking. The consistency should be thick and creamy.
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5. Season: Add fish sauce and ground black pepper. Adjust seasoning to taste.
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6. Serve and top: Ladle lugaw into bowls or a large serving dish. Arrange toppings (fried pork bits, crispy garlic, salted egg yolk, hard-boiled egg, green onions) on top. Serve hot with calamansi wedges for squeezing over.