Pinaupong Manok sa Asin sa Palayok | Easy Way of Cooking | Simple Manok Recipe

Still, wondering what to do with your clay pot? Use it now and try my Pinaupong Manok sa Asin sa Palayok recipe. This simple recipe brings nothing but magic to your kitchen. Steamed chicken brushed infused with aroma. I can't wait for you to try this recipe. Enjoy, and let the cooking begin

Ingredients: Whole Chicken Calamansi Juice salt and pepper Garlic Ginger Onions Lemongrass Fresh Rosemary Fresh Thyme oil soy Sauce Banana Leaf Recipe Step 1 Prepare the ingredients: cut the ginger into smaller pieces Cut the onion into quarters Pound the stem of the lemongrass. Tie it into a knot, then cut the excess leaves. Cut the garlic bulb into halves. Step 2 Stuffed the lemongrass, ginger, garlic, and onions inside the chicken, then season with salt and pepper. Step 3 Rub the outer skin with garlic, rosemary, and thyme mixture. Then, brush with soy sauce and oil mixture. Step 4 Prepare the palayok, starting with torching the banana leaf. Step 5 In a palayok, put a generous amount of salt, then place the banana leaf on top of the salt. Step 6 Next, add the chicken inside the palayok. Step 7 Place the pot on the top of a stove. Let the chicken cook until tender. Brush it occasionally with soy sauce and oil mixture. Serve in a large serving dish. Best serve with calamansi.

Kare kare sa Palayok Recipe (OXTAIL AND TRIPE STEW IN PEANUT SAUCE)

 FILIPINO KARE-KARE (OXTAIL AND TRIPE STEW IN PEANUT SAUCE)

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Kare-Kare is a classic Filipino slow-cook stew, usually using oxtail bok choy, string beans and eggplant, with deliciously thick deep yellow peanut sauce. It has a very subtle taste because it is traditionally unsalted, allowing the flavors of the peanut sauce and the meat to come out.

An authentic recipe takes a lot of effort and work. It involves roasting and grinding peanuts and glutinous rice for the sauce. And of course, it would be done on a manual stone grinder. We sell stone grinders of different kinds so you can go that route or in the recipe below, we include store bought rice flour and peanut butter. It’s a great dish to serve along with rice.

FILIPINO KARE-KARE (OXTAIL AND TRIPE STEW IN PEANUT SAUCE) DIRECTIONS

In a Palayok , heat oil over medium-high heat. Saute garlic and onion until limp and aromatic. Add the meat and sear for a minute to let the juices out.

Pour in water and bring to a boil. Reduce heat to low. Simmer for 3 hours, pot covered, or until the meat becomes very tender. Add more water if needed to make sure you have at least 3 cups of stock for the sauce.

Using a skillet over medium heat, toast sticky rice flour for a few minutes, stirring often, until it turns light brown in color. Transfer to a small bowl and add 1/4 cup of water and set aside.

Once meat is tender, add the yardlong beans, and eggplant to the pot and cook until al dente, add the peanut butter and annatto powder. Season with salt if desired. Stir and make sure that peanut butter is completely dissolved.

Once vegetables are cooked, gradually add the toasted rice flour mixture to the pot and mix well. Cook for a few minutes until the sauce thickens. Lastly, add the pechay or bok choy and turn off the heat. Transfer to a serving pot or dish. Serve hot with steamed rice and some shrimp paste.

Lansungan / Bamboo Steamer

 

There’s really no reason not to have a bamboo steamer as part of your cookware arsenal. They’re inexpensive, easy to use, and indispensable if you want to make dim sum siomai siopao dumplings at home.

Bamboo steamers have been around for thousands of years without the need for change or major improvement. I grew up watching my grandma use a Chinese bamboo steamer basket and I continue to use one today.

From first hand use and thorough research, I’ve chosen three of the best bamboo steamers so you can take advantage of this simple and ancient way of cooking. 

While there are many different ways to steam food, using a bamboo steamer is our preferred method for steaming just about anything!

In this article, we provide step-by-step instructions on how to use a bamboo steamer, so you can start taking advantage of this useful cooking tool! 

WHAT IS A BAMBOO STEAMER?

Bamboo steamers consist of interlocking baskets that stack on top of each other, with a lid on top. The entire setup is placed over a wok or pot of simmering water, and the steam rises through the open ridges at the bottom of each basket, up through the layers to cook whatever’s inside.

Investing in a bamboo steamer may seem superfluous; it seems like one of those cooking tools you don’t really need. But you may find yourself using it more often that you imagined. Steaming, as a cooking method, is as ubiquitous and important in Asian cuisine as baking or roasting is in American or European cooking.

With a bamboo steamer, you can steam not just buns and dumplings, but also breads, vegetables, rice, proteins, and cakes and other desserts.

Orno Bibingka Clay Molder / bibingka molder

 

Orno or bibingka clay molder or molder eto po yung makikita sa taas na nilalagayan ng dahon ng saging bago ang galapong o ang timplang bibingka eto po ay hugis bilog na hugis mangkok o malukong dito niluluto ang ating masarap ng bibingka cake may mga ibat ibant size po neto na makikita may maliit malaki at katamtamang sukat.

Sa mga nais umorder ilalagay ko po sa baba ang link ng aking lazada at shopee account upang inyong ma bili ang aming produkto sana po ay magustuhan po ninyo marami pong salamat sa inyo pag titiwala.

griller/grilling ihawan/pag ihaw

 

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).

Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).[3]

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

Native Kalan / Clay Burner

 Introducing Kalan de Uling de Kahoy

Ulingan “or what others called as LUTUANG DE ULING or KALAN DE ULING isan old and traditional model of a modern gas stove that was used by the Filipinos incooking their meals during the olden times. Its name ulingan was derived from theFilipino term “uling” which means “charcoal”. It is commonly made of cement, steel,metal, sand, and even out of recycled tin cans, in a short cylindrical shape with a holeon its front side where the scrap wood and the charcoal will be placed and inserted. Italso has another hole on the top as its burner where the fire comes out and where thepot will be placed.

Tables and Chair Using Pallets Wood

 A table is an item of furniture with a raised flat top and is supported most commonly by 1 or 4 legs (although some can have more), used as a surface for working at, eating from or on which to place things. Some common types of table are the dining room table, which is used for seated persons to eat meals; the coffee table, which is a low table used in living rooms to display items or serve refreshments; and the bedside table, which is commonly used to place an alarm clock and a lamp. There are also a range of specialized types of tables, such as drafting tables, used for doing architectural drawings, and sewing tables.

Common design elements include:

Top surfaces of various shapes, including rectangular, square, rounded, semi-circular or oval

Legs arranged in two or more similar pairs. It usually has four legs. However, some tables have three legs, use a single heavy pedestal, or are attached to a wall.

Several geometries of folding table that can be collapsed into a smaller volume (e.g., a TV tray, which is a portable, folding table on a stand)

Heights ranging up and down from the most common 18–30 inches (46–76 cm) range, often reflecting the height of chairs or bar stools used as seating for people making use of a table, as for eating or performing various manipulations of objects resting on a table

A huge range of sizes, from small bedside tables to large dining room tables and huge conference room tables

Presence or absence of drawers, shelves or other areas for storing items

Expansion of the table surface by insertion of leaves or locking hinged drop leaf sections into a horizontal position (this is particularly common for dining tables)

One of the basic pieces of furniture, a chair is a type of seat. Its primary features are two pieces of a durable material, attached as back and seat to one another at a 90°-or-slightly-greater angle, with usually the four corners of the horizontal seat attached in turn to four legs—or other parts of the seat's underside attached to three legs or to a shaft about which a four-arm turnstile on rollers can turn—strong enough to support the weight of a person who sits on the seat (usually wide and broad enough to hold the lower body from the buttocks almost to the knees) and leans against the vertical back (usually high and wide enough to support the back to the shoulder blades). The legs are typically high enough for the seated person's thighs and knees to form a 90°-or-lesser angle. Used in a number of rooms in homes (e.g. in living rooms, dining rooms, and dens), in schools and offices (with desks), and in various other workplaces, chairs may be made of wood, metal, or synthetic materials, and either the seat alone or the entire chair may be padded or upholstered in various colors and fabrics.

Chairs vary in design. An armchair has armrests fixed to the seat; a recliner is upholstered and under its seat is a mechanism that allows one to lower the chair's back and raise into place a fold-out footrest; a rocking chair has legs fixed to two long curved slats; and a wheelchair has wheels fixed to an axis under the seat.

Sinaing na tulingan recipe sa palayok

Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna. It is a type of saltwater fish locally known in the Philippines as “tulingan”. This dish is famous in the coastal towns of Batangas.

The process in making sinaing na tulingan is really simple. Your attention should be in cleaning the fish. You will need to remove the innards including the gills. Make sure that all the blood is washed off, and the tail is properly removed. I remove the tail of the fish by twisting it in a 360 degree angle and then pull it off gently. You will know if you did it correctly when a portion of the meat is attached to the tail.

When the fish is ready, all you will need are bilimbi (kamias), salt, and water. The fish needs to be salted before cooking. Traditional recipes will ask you to cook the fish in palayok (clay pot). Since I don’t have it, we’ll be using an ordinary cooking pan. There are versions that make use of pork fat. This is not a pork recipe, but adding this ingredient gives the dish more flavor.

You can use either dried or fresh (even fresh frozen) bilimbi. Lay them at the bottom of the pan and then arrange the fish on top. You may place cut banana leaves to hold the fish, if desired. Put enough water to cover the fish. Cooking time varies for this dish. They say that the longer you braise the fish, the better it gets. I only did it for 2 hours due to lack of time, but you can do it for 3 to 5 hours – just add water as necessary. By the way, the liquid that is left is called “patis”. You will need to serve it along with the fish as all the flavor are in it.

Try this Sinaing na Tulingan Recipe. Sometimes, simple foods are more appealing.

Palochina / Wood Plank

 Wood Plank

or

Palochina in tagalog

A plank is timber that is flat, elongated, and rectangular with parallel faces that are higher and longer than wide. Used primarily in carpentry, planks are critical in the construction of ships, houses, bridges, and many other structures. Planks also serve as supports to form shelves and tables.

Cutting a log into planks in a sawmill

Usually made from sawed timber, planks are usually more than 1+1⁄2 in (38 mm) thick, and are generally wider than 2+1⁄2 in (64 mm). In the United States, planks can be any length and are generally a minimum of 2 in (51 mm) deep by 8 in (200 mm) wide, but planks that are 2 in (51 mm) by 10 in (250 mm) and 2 in (51 mm) by 12 in (300 mm) are more commonly stocked by lumber retailers. Planks are often used as a work surface on elevated scaffolding, and need to be wide enough to provide strength without breaking when walked on. The wood is categorized as a board if its width is less than 2+1⁄2 in (64 mm), and its thickness is less than 1+1⁄2 in (38 mm).

A plank used in a building as a horizontal supporting member that runs between foundations, walls, or beams to support a ceiling or floor is called a joist.

The plank was the basis of maritime transport: wood floats on water, and abundant forests meant wooden logs could be easily obtained and processed, making planks the primary material in ship building. However, since the 20th century, wood has largely been supplanted in ship construction by iron and steel, to decrease cost and improve durability

Puto Bumbong Steamer

 

Puto bumbóng is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).

Description

Puto bumbóng is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan) which is deep purple to almost black in color.[2] Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog; pilit in Visayan).[3] Regular white rice may also be used instead of malagkit, to give the dish a less chewy consistency.[4] In the Philippines, puto bumbóng is traditionally served in Christmas gatherings together with bibingka.

The rice grains are covered completely in water (traditionally salted water) and allowed to soak overnight. This gives it a slightly acidic fermented aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are traditionally greased with coconut oil, but in modern versions, butter or margarine are commonly used. The rice is traditionally cooked as whole grains, but some versions the rice is ground before or after soaking.[5][4][6][7]

The resulting cylindrical rice cake is then served on banana leaves, slathered with more butter or margarine, and sprinkled with muscovado sugar (or just brown sugar/white sugar with or without sesame seeds) and grated coconut, others had special toppings of puto bumbong like condensed milk (as an alternative ingredient to sugar), or even cheese and leche flan

Dikin Bamboo Pot Holder

 Dikin Bamboo Pot Holder

This beautiful woven ring made from Bamboo Strands is made specifically for the Flipino Palayok. The Palayok will sit in it and serves as a trivet making a beautiful presentation at a table.

Karaniwang gawa sa balat ng kawayan na hugis pabilog gamit upang hawakan ang palayok na lutuan upang hindi matumba ang ating lutuang palayok

 Sandok Bao

Made of Kawayan Handle

and Bao / Coconut Shell Sandok based

The bewildered natives and Spaniards lamented as Thomasites preached “everyday right living” through sanitation, nutrition and oil cloth tablecloths. Under the new public school system, elementary school girls studied home economics two to three hours a week. They learned that rice is served as a vegetable and must be boiled with salt and some cooking oil.

Homemakers initially reacted with curiosity then exasperation. Why were bread-eating Americans meddling in Filipino kitchens! What did they know about cooking rice!

In time, however, the indulgent Filipinos began to adopt the ways of the new Motherland. Lovely mestizas enjoyed preening for balls and afternoon teas where Americans served some nouvelle cuisine blancmange, apricot ice water and frosted cake. With the return of the pensionados or government scholars from the States, younger generations became preoccupied with comparing native customs to those of modern America. Iced punch and delicate pan Americano sandwiches became standard fare at stylish native parties where guests never sat down.

The turn-of-the-century Filipino kitchen was a menagerie of rustling floor-length sayas, smoke and soot, savory laurel and peppers, crawling infants, pet dogs and barefoot house boys called muchachos. Cooks owed much of their discomfort to tropical heat and to the kalans, native red earthenware stoves which required fanning and puffing through a bamboo ihip every few minutes to keep the fire burning.

Joseph Earle Stevens, a British resident of mid-19th-century Manila, likened the kalan “to an old shoe. The vamp of the shoe represents the hearth; the opening in front, the place for putting in small sticks of wood; and the enclosing upper, the rim on which rests the single big pot or kettle.”

Native cakes of glutinous rice like puto, kutchinta, suman and sapin-sapin were boiled or steamed over the kalan while wrapped in buri or banana leaves or molded in white porcelain saucers. Bibingka made of rice flour was “baked” over the kalan with the top heat provided by glowing coals in a clay dish cover. Kiln baking of broas, dainty lady fingers which served as popular accompaniment and edible spoon to the ritual morning cup of syrupy chocolate remained a commercial enterprise.

Bibingka Cooking Set

 Bibingka Cooking Set

A Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves Mrs. Garcia is cutting slices of bibingka for herself and for her cousin.

Origins

Bibingka Galapong cooked with slices of salted egg with toppings of grated coconut and kesong puti (carabao cheese)

The shared origins of bibingka from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian bibingka is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures.

Some authors have also proposed a connection between the Goan dessert bebinca (or bibik) and the Southeast Asian bibingka due to the similarity in names. They believe that the Portuguese may have introduced it to Southeast Asia from Goa. This is unlikely, however, given that the Philippines, where bibingka is most widely known, was never a colony of Portugal. The preparations of the dish are also very different; the Goan dessert is a type of layered coconut pudding similar to Filipino sapin-sapin and Indonesian kue lapis, meanwhile the Filipino bibingka is a baked glutinous rice cake. The only similarity to the two dishes is that bebinca and bibingka both use coconut milk. Rice-based dishes are also far more diverse in Southeast Asia, where rice is an ancient Austronesian staple crop.

Thus it is more likely that the Portuguese introduced the term to Goa from the Philippines, rather than the other way around. Similar to how the art of windowpane oyster shell windows were also introduced from the Philippines to Goa (they are still called capiz in Goa after the Philippine province of Capiz).

In the Philippines

Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo)[5] and, therefore, it is commonly found sold near the vicinity of churches. In the municipalities of Baliuag and San Miguel, Bulacan, bibingka is sold along with a complimentary serving of fresh salabat.

As of October 9, 2007, the town of Dingras, Ilocos Norte in the Philippines is expecting a Guinness World Records certification after baking a kilometer-long cassava bibingka made from 1,000 kilos of cassava and eaten by 1,000 residents.

Preparation

Traditionally prepared bibingka in Baliuag, Bulacan

The traditional recipe for bibingka calls for glutinous rice to be soaked in water overnight in tapayan jars to allow it to ferment with the addition of wild yeast called bubod or tuba palm wine. The soaked and fermented rice is then ground into a smooth and viscous batter called galapong through the use of a millstone or gilingang bato. This method makes use of the fermentation to produce the leavening agent for the rice cake and also to provide a characteristic faint fermented aftertaste to the resulting product.[7] With the time-consuming process of the traditional preparation, modern versions sometimes use regular rice flour or Japanese mochiko flour in place of galapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk.

In cooking the bibingka, a shallow terra cotta bowl is lined with a single large section of a banana leaf. The bowl is then placed over preheated coals and the rice flour and water mixture is poured into the banana leaf liner, taking care not to spill it out directly into the bowl itself. Sliced salted egg and cheese are then added on top of the batter; uncommon toppings can include pinipig (pounded immature rice grains), chocolate, fruit preserves/jams, and pineapple. A mixture of two or more of these toppings on a single bibingka are also common and sometimes called bibingka especial.

Bakery-made bibingka in banana leaf liner showing the distinctive notched edges from cupcake tin molds

Another piece of banana leaf is added to the top and the container is then covered with a flat metal sheet holding more preheated coals. The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Additional toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut.

More modern preparation of the dessert makes use of metal cake pans and purpose-built multi-tiered standing electric ovens. The resulting product from this method of preparation lacks the distinctive smoky smell of charcoal but is otherwise the same with regards on taste and texture, especially if banana leaves are used to line the cake pans. Mass-produced bibingka in Philippine bakeries are also made using characteristic tin molds that give them a crenulated edge similar to large puto or puto mamon (cupcakes).

List of equipment

1.kalan or Clay Burner

2. Orno or Clay Molder

3. Lata or Tray Cover

Kalan De Uling Modern and Native

 Introducing Kalan de Uling de Kahoy

Ulingan “or what others called as LUTUANG DE ULING or KALAN DE ULING isan old and traditional model of a modern gas stove that was used by the Filipinos incooking their meals during the olden times. Its name ulingan was derived from theFilipino term “uling” which means “charcoal”. It is commonly made of cement, steel,metal, sand, and even out of recycled tin cans, in a short cylindrical shape with a holeon its front side where the scrap wood and the charcoal will be placed and inserted. Italso has another hole on the top as its burner where the fire comes out and where thepot will be placed.

Modern Kalan De Uling

Native kalan de uling made by clay

Video how its made