Recipe #35: PALITAW

Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.

In Malabon, the town where I grew up in, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.

On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.

If you want to learn how to prepare palitaw, refer to the recipe below:

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Recipe #34: ASIAN CHICKEN & VEGETABLE STIR FRY

Let’s take a short break from the food events that have flooded my blog for the past weeks. It’s been a while since I posted a recipe here. But don’t worry, I will find time to post more of the events that I attended soon (I’m crossing my fingers). Writing a food blog is never easy, especially if it’s a recipe blog. It’s not like our family eats gourmet food everyday, you know. Plus the fact that I have to write the recipes and edit the pictures. I always want to make every post special so that you, the readers, would find it enjoyable every time you go to this site. But, yes, it does take time.

Anyway, for today’s recipe, let me give you one of my favorite Chinese dishes that I learned from my Tita — Stir-fried Chicken and Vegetables.

Turn your ordinary day into something really special with Stir-fried Chicken and Vegetables. Don’t feel intimidated by the list of ingredients on the recipe. This is, in fact, a quick and easy meal, which is what many Chinese dishes are known for. Your senses will be delighted with the combination of the sweetness of fresh vegetables and soothing aroma of ginger roots and soy sauce — very typical of many Asian dishes.

Stir-fried Chicken and Vegetables

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Recipe #33: CHICKEN TALUNAN

Warning: the story of the origin of this dish is a tad nasty, but it has to be told. In case you cannot stomach such morbidity, please skip the proceeding paragraphs and go straight to the recipe below.

Okay, you’re still reading this, so I presume you have a huge appetite for adventure or probably you just don’t really care. Either way, I congratulate you for having great tolerance and unwavering courage in discovering the truth behind the everyday food that we greedily devour. Give yourself…er…a pat on the back!

Seriously, Chicken Talunan, as the name suggests, are “supposedly” fighting cocks who have lost their battles during cockfights. Talunan is a Filipino word that literally translates to defeated or in a more demeaning term — loser. In short, the chicken meat used in preparing this dish traditionally comes from cocks who are defeated or who died because of the fight. I don’t really know how cockfights are being played, (and, personally, I’m not a supporter of the game), but I presume the losing cock would go to the winner. That is when the dish Chicken Talunan was born.

That wasn’t much of an icky introduction, was it? Actually, the same term also applies to horse meat. Yes, you read that right. But that’s another story altogether which requires a separate post.

Chicken Talunan

Anyway, the meat in our Chicken Talunan recipe did not come from the battle ring (thank god!). We bought them straight from the supermarket. The way it’s normally prepared is so easy, probably because it’s meant to be a quick meal to be served immediately during victory celebration after winning the cockfight. In other words, as a pulutan.

The way Chicken Talunan is prepared is like a combination of Adobo and Paksiw, except that it has ginger (although fish paksiw also has ginger) and the chicken meat is cooked in its own fat. Fast and easy, it is almost a one-step recipe because the ingredients are dumped in all at once.

Try it out yourself at home without learning how to cockfight. I just hope you haven’t lost your appetite yet. Here’s the recipe for Chicken Talunan:

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