Grilled Lumot (Big Pusit) with filling

This weekend the family decided to grill something to eat. The first time I try this food was more than a year ago in a series of “dampa” at Riverbanks mall offering grilled seafood and more. We made our version of that and here’s what we got, our very own Grilled Lumot (Big Pusit). Hope you like it.

Ingredients:

• 4 pieces lumot, cleaned
• 4 pieces tomatoes, diced
• 4 pieces onions, diced
• 2 packs Eden cheese (small packs), diced
• 1 small can of Pineapple juice
  

Sauce:

• Soy sauce
• Lemon juice
• Siling labuyo (hot chili peppers)

Grilling preparations:

Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate. Prepare chili lemon and soy sauce dip to pair with it.

Bulalo Recipe

It’s “ber month” already and we could feel the cool breeze early in the morning. That’s made me hard to get up plus the continuous shower of rains for several days already. During cold or rainy season, we prefer soup dish like Bulalo to ease the chiliness. I want to share my way of cooking Bulalo which my family really adores.

Ingredients:

1 ½ kgs. Bulalo meat (preferably with bone marrow)
1 big Onion
15 pcs. Peppercorns
1 pc. Raw sweet corn
1 pc. Knorr beef cube
10-12 pcs. Pechay leaves
10 pcs. Stringed beans
1/3 head of Cabbage
3 pcs. small size Potatoes
½ teaspoon of rock salt
Water

Cooking procedures:

When buying the Bulalo meat ask the meat vendor to detach the meat portion from the bone marrow. Cut the meat portion in your desired shape. Put the meat and bone marrow in a pressure cooker. Add 2 ½ liters of water. Set over high heat and bring to boil uncovered. Remove the scum as it rises on the first boil. When done with the scum: set the flame on medium heat, add the ½ teaspoon of salt, cover it and let it boil for 30-45 minutes until the meat is fork-tender.
While waiting for the meat to get fork-tender prepare the other ingredients. Peel the onion, wash it and slice it thinly. Wash the raw sweet corn (remove the remaining hair) and cut it into 4 pieces. Cut the pechay leaves 1 inch from the end/bottom then wash it. Remove the side strings of the stringed beans then wash it. Wash the cabbage then cut into 4-5 pieces. Do not remove the core/hard portion of it while cutting to let the cabbage remain intact in our cooking. Peel the potatoes, wash it and cut each into half. I usually do not put too much veggies coz it will affect the beef broth's taste.

When done with the meat, remove the cover then add the sliced onions, peppercorns, sweet corn, Knorr beef cube and ½ liter of water. Bring to boil for 10-15 minutes. This is to mix the sweet effect of the onions and corn to the beef broth. Then add the potatoes, pechay, cabbage and stringed beans. Simmer for about 5 minutes.

Arrange the bone marrow, meat and other ingredients in a big soup bowl then pour the broth. Serve while it’s hot.

I usually serve it with kalamansi-fish sauce. Cut 5 pieces of kalamansi in the middle then squeeze. Remove the seeds then add 2 tablespoon of fish sauce. Add 1 piece chili cut into small pieces. This is the reason why I do not put too much rock salt in my cooking. Hope you like it.

Buttered Buffalo Wings Recipe

My first recipe is one dish I got from hubby. When he was in Dagupan for a business trip, he was able to talk to a warehouse manager about it. He got the instructions and we tried it upon his return to home. We were happy because our choosy kids love it. Wanna try our version of Buttered Buffalo Wings?

Ingredients:

1 kilo buffalo wings
Rice wine, 2-3 tbsps.
Pounded pepper
Iodized salt
Onion spring, cut 1 inch
1 Green chilli (siling panigang), sliced thinly
Butter
Vegetable oil

Procedures:

Marinate buffalo wings with rice wine, pepper and salt for 15 minutes. Deep fry the marinated buffalo wings in vegetable oil until brownish. In a frying pan, add butter, green chilli and onion spring. Saute for 3 minutes then add the fried buffalo wings. Continue stirring and flip the wings for even taste of the ingredients. For plating, arrange the wings and spread the veggies on top.