Pasiguenos Puto't Laksa Recipe скачать в хорошем качестве

Pasiguenos Puto't Laksa Recipe

I posted the recipe of this “almost-forgotten” dish on my blog a few years ago. Growing up in the city of Pasig, my Mama Becca would usually buy this for me as an afternoon snack. This is my way of paying homage to this amazing Pasigueno delicacy. One of my best friends in high school has a family business making and selling different varieties of rice cakes and desserts. And they, apparently, make one of the best puto’t laksa in town. And there’s no better source of this recipe than them, of course. I like to call it “Nostalgia on a plate” as it reminds me of so many beautiful childhood memories with my Mama Becca. Like many Asian cuisine, the measurements may be approximates according to taste. The process of cooking this delicacy is quite tedious, to be honest. That’s why it is a bit harder to find nowadays. It’s a 2 part dish: Puto (rice cake) and Laksa (Vegetable). It sounds like a weird combination of sweet rice cake and savory vegetable but once you acquire the taste, you’re gonna fall in love with it. I’m listing the ingredients and cooking procedure for reference. _________________________________ Ingredients for the Pasig Laksa: ¼ kg cubed pork 1 garlic bulb chopped 1 whole medium size onion chopped ¼ shrimp (deveined) set aside the shrimp heads 3 table spoons of fish sauce (patis) to taste 1 cup of degorged banana blossom (puso ng saging) 1 cup of sliced (about 2 inches long) long string beans (sitaw) 1 cup of squash sliced in cubes 3 table spoons of Atsuete mixed in oil of lihiya for the natural red coloring 2 cups of fresh coconut milk 1 cup of eggplant sliced ½ cup Sotanghon (rice vermicelli) (optional) ¼ cup of oil 3 tbs pepper Optional: sigarilyas, kangkong, bataw, dried Chinese black mushroom _________________________________ Cooking Procedure: Boil the cubed pork until all the water evaporated and the natural oil of the pork comes out.  Fry it until golden brown and set it aside Sauté onion, garlic and tomatoes (optional) Add shrimp until it is cooked Add fish sauce before putting the fried pork back in Add all the veggies: banana blossom, sitaw, squash and eggplant. Cover the lid for 5-8 minutes Add atsuete mix for coloring Add the shrimp head juice When veggies are half cooked, add the coconut milk Add a lot of pepper Add sotanghon when almost cooked Set the veggies aside _________________________________ Ingredients for the Puto (Inutak): 1.5 cup coconut milk 3 pandan leaves ½ cup sugar 1 cup galapong (1/2 kg giniling na bigas & 1/4 kg malagkit na bigas) 1 whole cup of panutcha 1 cup water _________________________________ Cooking Procedure for the panutcha toppings: Boil water with panutcha and pandan leaves Add ½ cup coconut milk while boiling Stir constantly until thick enough to slowly drip from the spoon Set it aside to cool down _________________________________ Cooking Procedure for the puto (white part): On a hot pan, mix 1 cup of coconut milk, sugar, giniling na bigas and malagkit with pandan. Constantly stir it until thick enough that the mixture doesn’t drip off the wooden spoon Set aside to cool down a bit before putting the sugar topping Enjoy it while it is warm where the puto will serve as the rice for the Laksa. Eat it like a regular rice and veggies meal. ____________________________________________________________ Hello! My name is Ron Katagiri. I’m a Filipino-Japanese Multimedia Artist based in Los Angeles California. I post regular vlogs on food, travel, experiences and art. I hope to somehow inspire you through my channel to always keep on keeping on. Life is so beautiful, it’s worth celebrating every chance we get. . . . Equipment Used: Canon EOS M50 Canon 50mm f/1.8 Canon 15-45mm Kit Lens DJI Ronin SC Adobe Premiere Pro CC . . . #Katagiri #RonKatagiri #KatagiriVlog #KatagiriVideography E-mail me at rmkatagiri@gmail.com FB:   / katagiricrea.  . Instagram:   / ronkatagiri   Twitter:   / ronkatagiri   Support me on Patreon as well:   / ronkatagiri