This is not really a special dish, but it happens to be a favorite.
The main ingredients vary. The choice cuts for the dish are: pata, goto, gilagid, buntot, bituka, punta de pecho, kamto, and sometimes chicken or pork meat. Below is one way of cooking this dish:
1 kilo of any or a combination of the above cuts of meat
3 cloves garlic, minced
1 onion, sliced
2 tablespoons fat
3 tablespoons atsuete water
1/2 cup toasted peanuts ground to a paste
1/2 cup toasted rice, powdered
3 eggplants, cut into thick strips
1 bundle sitaw (around 12 strings)
1 young banana bud, sliced crosswise
enough bagoong for sauce
Wash the meat carefully
Cover with enough water and boil
Lower the fire and simmer until meats are tender
Remove the meat from the stock; cut into serving pieces.
Saute the garlic and onions in fat.
Add the meat and atsuete water; cook for 5 minutes stirring every now and then
Add the peanuts and ground rice
Transfer the mixture to the kettle with the stock.
Season with a little salt.
Add all the vegetables and cook until done.
Serve hot with bagoong. Serves 10 to 12
This dish is rich in flavor and consistency, and it is very satisfying. It is a combination dish, using coconut milk which is local ingredient and a dash of curry powder which gives it a distinct foreign taste. Chicken curry prepared this way:
5 cloves garlic, minced
1 onion, sliced
2 tomatoes, diced
3 tablespoons lard
1 chicken, dressed (weighing about 1-1/2 kilos), and cut into serving pieces
1/2 cup vinegar
salt and pepper to taste
3 teaspoons curry powder
2 cups thick coconut milk
2 red peppers, cut into strips
Saute the garlic, onion, and tomatoes in lard.
Add the chicken to fry a little.
Season with salt and pepper.
Add the vinegar; boil; then add the coconut milk and stir continuously to prevent curdling.
Cover and cook slowly until chicken is tender.
Add curry powder and red peppers.
Cook until done.
Serve hot. Serves 12 to 15