Mangan Ta Na!: Cuchinta

Monday, January 22, 2007

Cuchinta

Ingredients:

1 c all purpose flour
2 c water
1 tbs lija (lye)
1 c brown sugar
red food coloring

Add water to flour gradually while beating. Then mix in the remaining ingredients. Add a dash of food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Top with grated coconut and serve hot or cold.

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Salangi Ko Pu!

In the United States, I've seen the same Filipino dish cooked a million ways...some you don't even recognize! The main reason for this is that most people who immigrated to the United States didn't know how to cook, but were forced to learn because they miss and crave their food. As a result, there's a lot of recipe variations due to either lack of culinary skills, regional, taste buds and a lot of improvisation due to lack of authentic ingredients.

There is a distinct variation in how Filipinos from different regions of the Philippines prepare their foods. What I have here, as far as Filipino food is concerned, is a mixture of Kapampangan (Pampanga) and Tagalog method of cooking with just a little variation based on my taste and preferences. So for some of you out there, you might find that the ingredients I use in my recipes are very different from what you've seen or heard.

OK, so what's on the menu? To avoid boredom, I try to run an eclectic kitchen. I didn't want to serve my family the same foods, day in and day out so I try to serve them not only Pilipino foods, but also Korean, Chinese, Spanish, American, etc. Here, you will find well-known Filipino dishes as well as American recipes that are, today, commonly found in most Filipino kitchens. I will also add some of my favorite Italian dishes, as well as Asian recipes I've picked up in my travels in China, Taiwan, Korea, Japan, and Thailand.

So, what are you waiting for, get ready, get cooking, and Mangan ta na!