1/2 kilo tahong / mussels
2 block tokwa, cubes
1 bundle kangkong
1 head white onion, quartered
3 cloves garlic, minced
soy sauce and vinegar to taste
Wash and cut young kangkong leaves. Clean tahong. Boil for three minutes. Cool and drain. Remove from the shell. Sauté garlic, onion and ginger. Add tahong. Stir and season with pepper. Mix tokwa. Add tahong stock. Season with soy sauce and vinegar to taste and cover the pan. Add kangkong leaves and boil for few minutes. Serve.
Saute chopped onion, minced garlic and ground pork. Continue for about five minutes or until the onion and pork are golden brown. Simmer. Add sayote and salt to taste. Continue simmering for five minutes or until the vegetables are soft. Serve.
A quick recipe I did for dinner. I observed several video recipes while roasting cacao. I cooked the few mussels bathing in half filled bin near the kitchen sink. That was also while roasting cacao.
Other recipes have lot of garlic, with few bay leaves and shells removed. However, I hate dishes with too much garlic, no bay leaf was available and I was too busy to pry the mussels off the shells. I was roasting cacao. I was hungry and must eat asap.
Here is the slightly modified procedure:
1) Clean the mussel shells thoroughly. Remove all the adhering debris. Set aside.
2) Slice one medium-size onion and chop one clove garlic. Fry in a small amount of oil over a low-fired stove until the chopped garlic turns golden brown.
3) Add the mussel while keeping the fire low. Cover and let simmer for 15 minutes.
4) Add enough water. Gradually add vinegar and soy sauce until the flavor suits your taste (record it on your recipe book).
5) Add whole black peppers. Bring to running boil for 15 minutes. Serve.
She said several times while having dinner that I should have not included the shells. I replied, we don’t have to worry about it. We can still remove the shells while eating.
She said it was shallop several times but I did not believe. There was no such thing as shallop so it could not be. The nearest term was scallop and I said it was scallop without a second thought. I was right in the end.
Scallops by the definition belong to clam family. A relative of halaan and kabibe. However, I never saw were this pieces of scallop meats came from. I never know how it look like inside the shell. Whether every piece is a whole meat from a single clam or cut from a long strand. The scallop side looks like button mushroom halves and I might really think they are if I never know its name.
Taste like halaan but has lesser flavor. There is a commodity which has a quite similar flavor but I can’t remember what it is.
The sangkutsang (pre-cooked) scallops tasted great. I has only water and a little fish sauce as ingredient.
She cooked a separate batch as adobo. The end was acceptable but I think she added to much soy sauce that masked the natural scallop flavor.
The vegetable with very less condiment cooked by sis tasted great too.
The residents of Mlang North Cotobato are eating rats. Why do they eat rats?
Mlang has a total land area of 41 thousand hectares. About 13,000 hectares are planted with rice – irrigated and non irrigated. About 1,200 are planted with corn and 308 is palm oil plantation.
The land area for planting is wide but many farmers barely recover their capital for the past two harvest seasons. Their crops are being infested by rats. Rats eat corn, rice and even the palm oil.
To solve the problem, the mayor passed an ordinance that two days of every week will be devoted to rat hunting. Every 15 rat tails presented to municipality is entitled to one kilogram rice [tv5 usi].
Some of the residents are eating rats cause they have no other choice, as form of revenge and because of its delectable meat.
Trade of rat meat in Nueava Ecija is an existing source of revenue. The current price of dressed rats is 80 pesos per kilogram. The popular recipe for this meat are ginisa, adobo, kinamatisan and broiled. Hunting is done at night. The skins, head and entrails are removed, washed thoroughly and sold to market [tv5 usi].
Mom and her sister used to eat rats when they were young. Grandfather was bringing home roasted rats. They were eating it cause they thought it was a roasted bird. She also added that the smell and taste are good. My ancestors believed that it can prevent and cure galis (scabbies – skin disorder).
We all know that rats are dirty.They eat spoiled dirty foods and live in dirty areas. They are the vessel of leptospirosis infection. Would you still consider eating rats? Are rats safe to eat?
From wikianswers.com: Yes! Rats are like fish, the dirtier their environment the tastier they get.
From chacha.com: Wild rats living in the cities usually suffer from internal parasites, but, if fully cooked, they are not dangerous to eat.
From forums of drug3k.com and digitalspy.co.uk: A mixture of safe and not reactions. Safe if cooked properly and not cause you might get sick from it. Especially if you encountered a poisoned rat. Commentator stated that rat meat taste like chicken’s.
I cannot find other studies about its safety. Please inform me if you know some!
I have never heard of food poisoning incidence due to eating rat meat. On the other hand, food poisoning news and scare regarding chicken and chicken eggs are numerous.
1) Clean pusit by pulling the tentacles. Then discard the teeth, cuttlebone (the sword-like structure) and the innards. Keep the tentacles, head, ink sac and the body . Rinse well with clean water and cut to desired sizes. Set aside. 2) Saute garlic, onion and tomatoes 3) Add the squids and desired amount of water. Mom’s version is always like a swimming pool. The seven of us really like more soup. Her version is like a drought, even if it is rainy days. Peace! 4) Bring to boil until pusit are tender. 5) Add black pepper and soy sauce to taste. 6) Serve.
My lunch a while ago was liver steak. Honestly, I never thought it was a liver steak. The steaks I knew are from meat and fish.
Lets get cooking!
1/4 kilogram liver (pig, though I prefer chicken’s )
2 clove garlic, minced
2 onions, sliced crosswise to make onion rings.
2 medium size calamansi
soy sauce and black pepper
1) Deep fry liver until it become firm. Strain and set aside. 2) Saute garlic. 3) Add fried liver and little amount of water. Bring to boil. 4) Add soy sauce and black pepper to taste. 5) Top onion slices. Continue boiling for another minute. 6) Remove from fire and serve.