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LP#14: Kaning Lamig… Tatak Pinoy

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Kaya kong kumain ng kanin ng tatlong beses sa isang araw. Tatak pinoy.
Pati nga pancit inuulam ko sa kanin. Tatak pinoy.
Kung minsan gabi na ang meryenda ko ay kanin. Tatak pinoy.
Tirador ng kaning lamig… ‘yan ang karamihan ng pinoy.

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Masyado na akong nawili sa pagluluto ng kanin gamit ang rice cooker. Pero ng tumira ako sa isang motel dito sa NZ nadiskubre ko na kaya ko pa palang magluto ng kanin sa tradisyunal na pamamaraan. Aba! Hindi ko na maalala kung kelan ako huling nagsaing ng hindi gamit ang rice cooker. Pero dahil sa parati akong girl scout, nakunan ko pa ang proseso.

Una. Hugasan ang bigas ng dalawang beses. (Pwedeng tatlo pero kung ako lang ay dalawa lang talaga. Feeling ko ay mauubos ang sustansya.)
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Rinse rice at least twice.

Pangalawa. Takalin ang lalim o taas ng bigas.
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Dip a finger to check how much rice you have.

Ikatlo. Kung gaano ang lalim ng bigas ay ganon din ang dami ng tubig. Kung sakaling hindi maalsa ang nabiling bigas, sa susunod ay dagdagan ng kaunti ang tubig. Pwede ding gamitin ang pormulang ito: 1 tasang bigas sa 1 1/2 tasa ng tubig.
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Basic formula:
Height of rice grains = height of water
or
For every cup of rice, add 1 1/2 cup of water.

Ikaapat. Maging hot plate man o apoy, isalang sa tamang init. Hindi max ngunit hindi sobrang hina. Takpan at huwag kalilimutan. Kapagkulo nito at hinaan ang apoy at hintaying mainin.
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Cook rice over medium heat with lid closed all the time. Turn the heat low when it comes to a rolling boil and cook for another 5 minutes.

Ikalima. Patayin ang apoy at hayaang mainin sa init nito. Pwede ng ihain pagkatapos ng sampung minuto.
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Turn off the heat. Ready and just right after 10 minutes.

Para sa Litratong Pinoy na may temang Tatak Pinoy, ito ang natutunan kong pamamaraan ng pagsasaing sa aking mga magulang. Kayo… marunong pa din bang magsaing?

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

13 thoughts on “LP#14: Kaning Lamig… Tatak Pinoy

  1. Bilibit or not, ganito pa rin ako magluto ng kanin sa kaharian dahil unang linggo pa lang namin ddon e nasira na agad yung rice cooker na dala ko! Awa ng Diyos, minsan pa lang naman naging lugaw o nagtutong! :lol:

    Pinkys last blog post..LP #14: Tatak Pinoy

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