Golden & Fried – Lasang Pinoy na, Litratong Pinoy pa!

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Ang pagkaing Pinoy, kaysarap lalo na’t may kasamang ginisang bawang. Ang larawang ito ay piniritong bawang para pambudbod sa ibabaw ng aking nilutong goto kaninang tanghalian. YUM!
(Garlic fried until golden brown)

Pag tinamad, ano ang pinakamadaling iluto? Prito hindi ba? Pero kahit prito lang, ang sarap na ng kain natin basta tamang-tama lang ang pagkakaluto na ayon sa ating sariling panlasa. Ang katapat lang nito ay soup o di kaya ay steamed kangkong, panalo na!
(Pan-fried porkchops)

Ang aking paboritong ulam ng kabataan… fried chicken!�� Lalo na pag malutong-lutong ang balat, talagang katakam-takam!
(Crispy fried drumsticks)

Minsan hindi na kailangan pang pumunta sa mga mamahaling restaurants para sa isang masarap na steak. Sa bahay lang ay pwede na itong gawin.

(Pan-dried beef steak)

A simple tip:
You don’t need to re-invent the wheel and think of new ways to make a fabulous meal when you’re tired and lazy. Simply season your choice of meat with salt and pepper, marinate for at least half an hour, fry until desired and that will do the yummy trick!

Meron pa po… ang masarap na chicharon!
(Fried pork rind)

Ang makasalanang crispy pata…

(Boneless crispy pata)

The trick to make it crispier:
Just before you turn off the heat and when you think the rind or skin is nice and crispy, sprinkle few drops of water. Cover the lid as the splattering would be really nasty.

Para kasing pinagtiyap ng panahon kaya ito po ay para sa…

Litratong Pinoy #25: Ginintuan


Lasang Pinoy, Sundays #15: Fried/Golden.

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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.

10 thoughts on “Golden & Fried – Lasang Pinoy na, Litratong Pinoy pa!

  1. As usual, you have covered all bases with some of my favorite food. The fat from the Crispy Pata just made me drooled-stupid. Oh, I’m soo weak to the knees just looking at these fotos.
    Oh, not to mention the fat from the beef and the pork-chops.
    If I was too broke or poor, having only fried garlic will sustain me. Add to that steamed kangkong, I will survive hardship.
    Once again, you have succeeded in making me hungry.
    Your family must be so grateful to have a in-house chef living with them.

    Yarn Hungry Hogs last blog post..World Trade Center New York City

  2. OMG, fried pork… and I thought you caught my attention with the garlic. hehe! That last photos is the clincher… I can just imagine the crispy skin and deliciously moist insides. Naglaway tuloy ako. :)

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