Street food at the Kalilangan Festival

The Kalilangan Festival in General Santos City is ongoing will last until March 1. I managed to check the food booths in the festival grounds before I sauntered off to the garden show, which was one of the attractions. I walked around the food booths and saw a lot of streetfoods being sold – kwekkwek, turon, etc… What caught my fancy were the tuna balls, tuna spring rolls, tuna embotido and tuna chorizo. I had a  fun time sampling all these tuna delights.

gensan-streetfood-4Tuna balls

gensan-streetfood-8Tuna embotido, tuna chorizo and tuna spring rolls, all for 10 pesos only!

gensan-streetfood-1Drinks galore to cool you down

There were other attractions as well – shows, rides, pageants, etc… For more Kalilangan Festival events, head over to Bariles Republic.

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Pinoy Pork Barbecue

Probably the simplest Pinoy barbecue you could have from Foodie, my favorite cookbook-magazine. This is part of their Pinoy klasiks series (check out their kaldereta). I made some modifications as I wanted mine to be less sweet.  The original recipe called Sprite or 7up which I didn’t have that time. And I also added chopped siling labuyo to the sauce for a lot of heat.This is now my favorite version of pork barbecue.

pinoy-bbq

Pinoy Pork Barbecue
(Modified from Foodie)

1/2 kg pork belly (bacon-sliced)
2 cloves garlic, minced
5 pieces calamansi
1/2 cup soy sauce
1/2 teaspoon black peppercorns, cracked
3 tbsp white sugar

Combine all ingredients in a bowl. Marinate pork for 1 hr. Skewer the pork slices and reserve the marinade. Grill.

To make the sauce: Boil the marinade then add sliced chilis. Reduce volume to half then strain. This is now your sweet and spicy barbecue sauce.

Banana heart burger

Puso ng saging (banana heart/bud) is usually cooked sauteed in coconut milk and flavored with smoked fish. I’ve always wanted to try out something new with it so I’ve come up with vegetable spring rolls filled with puso ng saging. This time, what I’ve done is to utilize it in making burgers. This recipe is not originally mine. I learned this from my friend Suzette. We used to make burgers made of puso ng saging and ground pork. Once, though, we forgot to buy the ground pork and decide to proceed making burgers anyway using just puso ng saging. We never looked back.

burger

Banana Heart Burger

1 puso ng saging
1 tsbp salt
1 small carrots, grated
1 small onion, chopped finely
1 bunch of kinchay, chopped
5 cloves garlic, chopped finely
1 tsp black pepper, cracked
1/4 cup Worcestershire sauce
1 tbsp olive oil
2 eggs
1/2 cup flour

To use the puso ng saging, remove the red layers till you get to the yellowish core. Chop the core finely then add the salt. Mix then press the chopped core to remove as much liquid as you can. Put in a bowl then add carrots, kinchay, onion, garlic, black pepper, Worcesterchire sauce and olive oil. Mix thoroughly before adding the eggs and flour. I usually cook about a tbsp of this mixture to check for taste. Adjust taste according to your preference. Shape into burger patties then pan fry in a non-stick pan. To assemlble the burger, toast sliced bread. Spread mayonaise on one side, add sliced cheese then the patty. Top with slice cucumber and tomatoes and a dollop of coleslaw. Cover with toasted sliced bread.

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Bangus steak

While I am enjoying a bounty of boneless bangus here in Gen San, I cooked this dish several weeks ago back home. One of the many dishes I haven’t blogged about yet. You will probably encounter many of this types of post in the coming weeks as I still find my way around my kitchen in Gen San.

Anyway, a large boneless bangus is good for this. Back home, to get a large piece, I usually buy a big bangus and debone the fish myself. A variation of the bistek Filipino, this is quite easy to make. Now that I’m here in Gen San, no more deboning as boneless bangus is sold aplenty here.

bangus-steak

Bangus Steak

1 large bangus (milkfish), deboned
salt and pepper
1 large onions, cut into rings
1/4 cup soy sauce
1/4 cup water
juice from 2 calamansi

Salt and pepper the boneless bangus and let stand for a few minutes. Heat cooking oil and fry the bangus till browned on both sides. You can halve the bangus in two, like I did, if you don’t have a wok large enough to cook the fish. After frying, set aside the bangus and keep warm. Remove oil from the wok and keep only about 1 tbsp. Saute the onion rings till half done and set aside. Mix soy sauce, water and calamansi juice. Heat the wok once more and bring to a gentle simmer. Remove from fire and pour on the fried bangus. Top with sauted onion rings and serve.

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