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.

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.

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

Claypot or Palayok

 Introducing Palayok Claypot by Pottikim

A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit. Neighboring Indonesia and Malaysia refer to such vessel as a periuk.

Paano ba ginagawa ang palayo? meron akong youtube video share ko ang link sa baba pero eto ang proseso

ang palayok ay nag mumula sa putik at may halong buhangin kadalasan ito ay kinukuha sa ilalim ng ilog upang maka kuha ng putik at  gamit ang buhangin pag hahaluin mo eto at saka mo babasain para lumambot ang putik.

pagkatapus mong mapa lambot ang putik kukuha ka ng tipak dito ng naayon sa laki ng gusto mo habang ikaw ay nag papraktis pwede kang mag sample ng putik na sing laki mangkok ang tipak.

pagka tapus gamit ang improvise na mga kahoy at bato ito ay pupokpokin mo para makuha ang unang hugis neto na parang cone na medyo malaki at saka mo sya ibibilad upang medyo tumigas.

pagkatapus mo syang mabilad saka mo sya pupokpoking muli gamit ang mga kahoy at bato upang makuha ang pinal na hugis ng palayok na kagaya ng nasa larawan at pagkatapus ay saka mo sya ibibilad ng muli sa gitna ng araw upang tumigas muli kasama ang takip na ginawa mo.

pagka tapus mo mabilad ang ginawa mong palayok saka mo sya lulutuin sa apoy gamit ang tuyong mga kawayan at dayami isasalansan mo sila at saka mo sisilaban. upang makuha mo namn ang kulay na itim nito habang papatapus na ang apoy saka mo ito bubuhusan ng ipa ng mga palay or pinagbalatan ng bigas upang makuha ang natural na kulay itim neto. 

palayok making video: