“From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes,” is the title of Claude Tayag’s cooking demonstration held recently under the The Maya Kitchen’s Elite Culinary Series . The well-known artist, author and chef shared a lot of tips and tricks and showed the audience how to prepare Green Papaya Lumpiang Sariwa, Sisig Terrine, Bringhe, Pistu plus Claude’s Dream, a popular dessert the late Larry Cruz named after Chef Tayag.
Chef Tayag generously shared his recipes below so you can try your hand at great Kapampangan cooking.
LUMPIANG SARIWA/HUBAD
Note: This lumpia mix can be used as a filling for fresh spring roll (lumpiang sariwa) or fried lumpia. The mix of fresh vegetables is flexible, depending on one’s preference. Pork, chicken or shrimps can be added accordingly, or if a strict vegan dish is desired, then just avoid the meats.
INGREDIENTS:
2 tablespoons soya oil
2 pieces tokwa (2″x2″ bean curd), cut into 1/4”x1” strips, season with salt or patis to taste
2 tablespoons atsuete oil
1 tablespoon minced garlic
1 piece medium onion, chopped
100 grams peeled fresh shrimps
1 piece small carrot, peeled and julienned
100 gm Baguio beans (chicharo or French beans will do) remove tips and cut into thin strips
1/2 kilo green papaya (or cabbage) peeled and grated
1 cup (210 g can) garbanzos, drained
salt (or patis/fish sauce) and pepper to taste
250 grams Chinese bean sprouts, washed and drained
Romaine lettuce, big outer leaves, washed (apportion 1 piece per person)
250 grams spicy peanuts, crushed coarsely
wansuy/cilantro for garnish
PREPARE LUMPIA MIX:
1. Heat pan/wok and add soya oil.
2. Fry tokwa strips till light brown. Season with a little salt and pepper. Set aside.
3. In the same pan, add achuete oil and sauté garlic and onion then add shrimps.
4. Add carrots, beans and papaya. Keep cooking for 2-3 minutes.
5. Add garbanzos and fried tokwa. Season with salt/patis. Stir and mix thoroughly. Take note not to overcook vegetables.
6. Add bean sprouts last when heat is turned off. Prepare brown sauce.
Ingredients for brown sauce:
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons MAYA Cornstarch
1 ½ cups water
Procedure: In a saucepan, combine sugar, soy sauce, cornstarch and 1 ½ cups water. Stir well till cornstarch is dissolved. Heat and bring to a boil.
To assemble
Place a lettuce leaf on a plate. Put approximately 1 cup of the cooled cooked lumpia mix. Roll. Pour some brown sauce into it. Sprinkle some crushed peanuts and top with wansuy/cilantro.
SISIG TERRINE
8 pieces pigs ears (drum taken out), clean well and cut lengthwise into 3 equal parts
Brine Solution:
2 tablespoons brown sugar
2 pieces bay leaf
1/2 teaspoon cracked black pepper
2 teaspoons salt
2 cups water
200 ml pineapple juice
For the Mirepoix (rough chopped):
20 g chopped carrots
20 g chopped celery
20 g chopped red onion
20g chopped leeks
4 pieces ear drums, sliced into 1/2” strips
100 grams small diced cooked chicken liver
red bell pepper, cut into 4 length-wise then slice into 1/4″ strips across
2 pieces green and/or red finger chilies, sliced thinly into rings
For plating:
cucumber, grated into spaghetti strips
pineapple vinaigrette
wonsuy/cilantro
Procedure:
1. Place the pig ears in a suitable zip-lock bag along with the marinade.
2. Mix well and place in the chiller for 12 hours (move it sometimes to wake up the brine).
3. After 12 hours place the pig ears along with the brine solution and mirepoix into a stockpot.
4. Completely cover in cold water and pineapple juice.
5. Cover stockpot and cook over low heat. Alternatively, if a pressure cooker is available, boil for 30 minutes.
6. When done, remove pig ears from the broth and set aside.
7. Continue to boil broth until reduced into half, when starting to reduce add 2 teaspoons calamansi, 1 teaspoon patis and chopped 2 pieces green chillies.
8. Once reduced, pour liquid through a fine strainer.
9. Lightly moisten the terrine mold or meat loaf pan with water then line it with plastic wrap.
10. Place enough of the cooked pigs ears into the terrine enough to cover all the surface area.
11. Sprinkle with chicken liver and red bell pepper.
12. Repeat steps 10 and 11 until pan is almost full, about 1/2″ from the top.
13. Pour about 1 cup of the reduced broth into the pan.
14. Close the top by folding each side of the plastic wrap to the center.
15. Repeat steps 9-14 with the 2 remaining terrines.
16. Cut a piece of cardboard to fit exactly the inside of the terrine mold. Wrap it in plastic wrap.
17. Place this plastic-wrapped cardboard on the top of the terrine and place a heavy block (like a brick) on top to press it. Some liquid may spill out.
18. Refrigerate the terrine for an hour or two, or until the liquid has set into a gelatin. Prepare vinaigrette
Vinaigrette (mix all ingredients together)
1/2 cup extra virgin olive oil
1/2 cup kalamansi extract
1/2 cup pineapple juice
1-2 pieces green and red finger chilies, sliced thinly
salt and pepper to taste
To Serve:
1. Place cucumber strips into a mixing bowl and add some of the prepared vinaigrette. Portion into a plate by using a fork and dip into the bowl and move into a circular motion, just like when eating spaghetti.
2. Using a sharp knife warmed in water, cut the terrine into 1/2″ slices. Place over the cucumber strips.
BRINGHE
Ingredients:
1 tablepoon minced garlic
1/2 cup chopped onion
1 cup glutinous rice, presoaked in water for 30 minutes
1 cup regular rice
2-3 cups fish or chicken stock
2 cups coconut milk (KAKANG GATA)
50 g turmeric, grate finely and soak in ½ cup water. Press and run through a fine strainer to get the extract.
patis (fish sauce) and pepper to taste
Claude ‘9 Taba ng Talangka
chopped chives
crablets – seasoned with Claude ‘9 Inasal marinade, dredge in MAYA All Purpose Flour, then deep fried.
Procedure:
1. In a non-stick frying pan, sauté garlic and onion and add glutinous and regular rice and continue sautéing.
2. Pour in chicken stock and coconut milk. Add the turmeric extract. Season with patis and pepper.
3. Simmer over low heat until rice is cooked, stirring occasionally.
4. When rice is cooked, divide into 1/3 cup portions.
5. Place each portion on a banana leaf and flatten into approximately 3” medallion.
6. Heat a skillet and place the banana leaf-lined bringhe cakes. Cook until some charring appears on the leaves’ edges, producing a golden brown crust to form at the bottom of the bringhe (called tutóng).
7. Top each one with a teaspoon of taba ng talangka.
8. Sprinkle with chopped chives and top with fried crablets.
PISTU
2 tablespoons oil, or use lard from chorizo
2 tablespoons minced garlic
1/4 cup chopped onion
1 kilo lean ground pork
1 can chorizo, sliced into 1/4″ coins
2 pieces medium potatoes, cubes
2 pieces red bell pepper, pitted and chopped
1 cup green peas
1/2 cup butter
4 large eggs, beaten
parmesan cheese to sprinkle
pandesal
Procedure:
1. Heat pan and add oil. Sauté garlic and onion, add ground pork continue to cook for 10 minutes.
2. Add chorizo and potatoes, continue cooking for another 10 minutes.
3. Then add bell pepper and green peas.
4. Add butter when melted, add the beaten eggs and mix well.
5. Sprinkle with grated parmesan cheese just before serving.
6. Serve with pan de sal.
