Mga Luto Bisaya

pwede ka pangayo mga luto binisaya (local recipe), i mean example utan unsa ang mga ingredients!
salamat daan!

Unsa mang Utana bisaya imong Gusto kay daghan Luto sa utang bisaya
1) utan nga subak isdang minintikaan
a) Kalbasang pula
b) Gabi
c) takway
d) okra
e) sikwa
f) agbati
g) kamonggay
*Permiro lat-an gabi ug kalbasang pula ining kalata imong gisalon unya ilonod dayon imong subak nga pretong isda unya tagsa2x lunod ang utanon kon malata na ang katapusan ug lunod ang kamonggay unya timplahan puwede pud nimong botangan ug tangad para morag nagluto ka ug utan bisaya nga nasagulan ug manok..!!!

Dia pay lutong bisaya pero midyo pero klas ang subak BABOY mao ni Sinangag na baboy
mga ilamas;1) baboy
2) kalbasa
3) gabi o botig
4) batong
5) talong
6) chinese pitsay o repollo
7) tangkong
karon sogdan na nato ok, permiro lat-an ang kalbasa ug botig unya kon lata na pigsata ang katunga nga kalbasa ug botig unya paggisal ug ayos, tamatis, ugsibuyas inig kaagos ilonod ang baboy unya butangi ug tubig igo2x para sa imong sabaw ok pabukali unya isunod dayon ang batong, talong, pitsay o tangkong ayaw kaau lat-a igoigo-a lang unya timplahe asin ug vitsin tilawe dba lami kaau sulaye lang
oderes.

salamat sa recipe Ode!

dali lang di man diay utan ang tawag nila sa Naga no? laswa man diay, hahahaha!

taga Negros man gud ko, hehehe! nakalimot man ko sa akong vocabulary, hehehe!

salamat usab, mangita sa ko sa Insik aning mga subak dire. hehehe

pwede sad kanang unsa lain isagol sa paleya. kay lami kaayo ang paleya, naa ko nakit-an dire pero di man ko pwede eat ug itlog. so, lain lang isagol, naa mo nabal-an?

Unsa mag bisaya nga luto imong gusto day, Paliya maayo lang nang itlogan, kon dili isagol sa inon-unan dba imo ba isagol sa pinakbit or kilawon ok.....!!!!!!!!!

salamat Ode again, maka-kaon na jud ko balik paliya. with inun-unan, lami-a jud uy!

ngita ta lain recipe para dili ta balik balik kaon laswa u inun-unan, hehehe

laswa d i nang un-unan dai? para namo mga pobre dili mana laswa lami nun kaayo na paliya pwd sad nimo gisahon nya paresan ug baboy with talong igsoon sa pakbit na pag kaloto dai aron dili ka laswaon sad ba

kinsa gusto mga recipe nga inato o pang-fiesta ug pang-pasko naa daghan didto sa naga website forum, browse lang didto kay ubay2x jud to didto

ari pod isuwat sir..

ok, ako lang i-cut n paste diri, and don't call me "sir", hehehe

This recipe is courtesy of babes2u on the Naga website forum:

Early in life I was fortunate enough to learn to cook from the accomplished cooks around me - my mother, grandfather and aunts - that is one of the most rewarding ways to express oneself and give enjoyment to others at the same time. It's fun and very satisfying. The preparation concept was lifted out of homegrown experience.I do love and enjoy cooking, but I'm bored sometime by the idea of preparing the same kind of food day in, day out. For me the excitement of cooking is to be find and create new dishes, trying variations on old and familiar ones. Presenting a meal to an appreciative family and friends becomes an experience to be shared and remembered with pleasure. I am going to share with you some old recipe that I got and learned to prepare from my mother the Naganhon way.

Adobong Baboy (Fried pork pieces)
Serves: 8
1 kg. pork belly or shoulder chops, or leg chops or loin chops (cut into large cubes)
4 cloves garlic, crushed
2 Tbsp white vinegar
3 Tbsp soy sauce
dash of salt
lard or oil for frying if necessary

Add all ingredients and marinade for 30 minutes except lard or oil. Put marinated meat into a frying pan, cook over high heat. Bring to boil then reduce heat and simmer until all broth has evaporated. Add lard or oil if needed and fry pork meat until evenly brown all over.

The same recipe applies to adobong manok(fried chicken pieces)

For humba (Simmered pork pieces) follow the previous recipe and put fried pork pieces in a casserole pan or heavy sauce pan and add :

4 cloves garlic, crushed
10 sprigs of spring onions
1/4 cup vinegar
1/2 cup dried lily buds (available in most chinese shops) this is the flower of the banana blossoms
1-2 Tbsp. salted black beans (available in most chinese shops in small tins)
1 1/2 - 2 cups water
1/2 tsp brown sugar
Bring to boil, then lower heat, cover and simmer until pork meat is tender. Season according to taste.

There is so much variations nowadays, but I still cook my humba the old fashioned way.
Some cooks do add sometimes a couple of bay leaves and cracked pepper, but this is entirely up to your taste buds. I do prefer to have the pork belly or the leg chops for humba, the thicker the fat of the meat is the better, I remember my mother saying this.

heres another one that will get your palate and your taste buds water with craving when you try it in the kitchen.
courtesy of babes_2u from the naga wbsite forum.

Embutido:

1 k. mince pork
¼ c. sweet pickle relish
1 onion, diced finely
¼ c. raisins
3 eggs beaten
3 slices stale bread,
2 T. soy sauce
1 T. salt
1 t. white pepper
¼ c. milk
1 T. beef stock powder

3 hard boiled eggs and quartered
2 pieces Frankfurters, sliced in long strips
1 carrot, sliced in strips
1 red pepper, sliced in strips

Combine the first 11 ingredients and divide the mixture into 4 portions.
Flatten each portion into rectangular shape on a tin foil and arrange quartered hard boiled eggs, carrots, red pepper and frankfurters.
Roll and pull together the sides of tin foil and twist the end to seal it.
Bring steamer to boil and steam embutido for 1 hour.
Chill overnight and slice diagonally before serving.

MORCON

1 k. beef, cut into ¾” thick and cut crosswise into 2 or 3 pcs. (about 24 x 24 cm.long)
1 T. knorr or magi liquid seasoning
Juice of one lemon

½ k pork mince
2 eggs, beaten
1 T. salt
1 t. pepper
¼ c pickle relish
¼ c. breadcrumbs

3 pcs. bacon strips
3 eggs, boiled
1 pc. Carrot, slice into long strips
50 g. cheddar cheese, cut into strips

¼ c. vegetable oil
¼ c tomato sauce
½ water
Salt and pepper to taste


Marinate beef with the liquid seasoning, salt and pepper overnight or for two hours while preparing the other ingredients.
Mix pork mince, beaten eggs, pickle relish, salt, pepper and breadcrumbs.
Lay meat flat on a big platter and arrange the filling: the seasoned mince, bacon strips, boiled eggs, carrots and cheese.
Roll the filled up meat making sure that the edges is overlapping together and secure with a cotton string starting from one end and around the rolled meat towards the other end of it.
Pour the oil in the frying pan and fry the rolled up meat until it turns brown.
Add water, tomato sauce and bring to boil,
And simmer until meat is tender and the sauce starts to thicken.
Season to taste with salt and pepper.
And slice thinly, serve hot or cold with rice or bread.

@tiny alfz,

Thanks a lot! Lami gyud nang imong gi post dah. mag luto pod ko anang imong gipang-post.
again, thanks!

to admin ug tanan naganians,

enjoy lang mo sa mga luto kay ako na ni gi-try sa akong kusina daghan gilami-an, sayon ra sad ang ingredients

Admin wrote:

@tiny alfz,

Thanks a lot! Lami gyud nang imong gi post dah. mag luto pod ko anang imong gipang-post.
again, thanks!