Culinary expert Edith Singian has always been very generous in sharing her recipes. The more persons she is able to share her recipes with, the happier she is because she knows that her recipes will benefit them.
Culinary experts Nina Daza-Puyat and Edith Singian shared their Batangas recipes.
Just recently, she found another opportunity to share. She teamed up with Nina Daza-Puyat in conducting Ala Eh… Batangas!, a cooking demonstration featuring purely Batangueño recipes. It was the ninth stop of The Maya Kitchen’s Philippine Food Tour, a monthly culinary journey to different regions of the country. Tita Edith, which is how most people in the food industry call her, did sinaing na tulingan, kalderetang kambing, and suman sa lihiya or suman magkayakap, while Nina focused on lomi ng Lipa.
Here are two of Tita Edith’s Batangueño recipes:
for the Daily Tribune
Kalderetang kambing.
KALDERETANG KAMBING
Ingredients:
1 kg. goat’s meat or lamb shoulder, cut into serving pieces
1/4 cup vinegar
10 pcs. peppercorns, crushed
1 tsp. salt
2 cloves garlic, crushed
1/4 cup cooking oil or Star Margarine
1 cup onion, sliced
1/2 cup tomato sauce
1 cup red or green bell pepper, cut into strips
1 bay leaf (laurel)
Dash of hot sauce
1 1/2 to 2 cups boiling water
1/2 cup liver spread
Grated cheddar cheese
Green olives
Procedure: Marinate goat’s meat in mixture of vinegar, peppercorns, salt, and crushed garlic for one and a half to two hours. Fry pieces of goat’s meat in cooking oil. Add onion and sauté until tender. Pour in tomato sauce. Add bell pepper, bay leaf, and hot sauce as desired. Cover and simmer, adding hot water in batches as necessary until meat is tender. Blend in liver spread, grated cheese, and green olives. Cook for five minutes more.
na tulingan.
SINAING NA TULINGAN
Ingredients:
1 kg. tulingan (skipjack tuna)
Salt and pepper to taste
Back fat, sliced thinly
Sliced tomatoes
Sliced onion
Dried kamias
1 cup water
Vegetable oil
Boiled tomatoes
Procedure: Clean fish well and make a shallow slit on both sides. Flatten well the fish on chopping board using the palm. Season with salt and pepper. On a piece of banana leaf, lay the fish crosswise. Embed each slice with back fat, tomato, onion, and kamias on the slit. Roll the banana leaf to wrap. Repeat procedure with other tulingan. Place a rack in a Crockpot slow-cooker. Arrange the wrapped tulingan on the rack. Pour in water. Heat the slow-cooker on automatic setting. Cook for 10 hours or until the bones are very soft. May keep in the refrigerator for weeks. When about to serve, remove the condiments sticking to the slits and fry in oil. Serve with boiled or steamed tomatoes.