Every family has their own signature dish. Whether it’s lola’s adobo or your mom’s own version of kare-kare, there are just culinary concoctions that no one else can quite duplicate. Sometimes the uniqueness lies in an added ingredient or an uncommon cooking technique. This September, YUMMY Magazine helps you come up with your own signature dishes by giving you ideas on how you can give a new twist to classic Pinoy dishes.
Become a hit at your next party with this recipe that lets you look at your childhood game of sungka in a whole new way:
Sungkaang Ensalada Filipina
Recipe by Pixie Sevilla-Santos
Serves 6 to 8 persons, takes 30 minutes to 1 hour to prepare
Ingredients:
2 green mangoes, peeled and cut into strips
2 jicamas (singkamas), peeled and cut into strips
1 bunch each watercress and butter lettuce, washed
3 tomatoes, diced
3 salted red eggs, diced
¼ cup adobo flakes or flaked lechon kawali
¼ cup dried fish flakes (tinapa)
¼ cup sautéed beansprouts
¼ cup coarsely chopped peanuts or cashew nuts
¼ cup chopped native sausage (longganisa)
¼ cup sweet fish paste
¼ cup spicy fish paste
¼ cup chopped cilantro or wansoy
¼ cup diced cucumber
¼ cup diced kamias
¼ cup sautéed fish fry (alamang)
¼ cup toasted pandesal, diced
Procedure:
1. Place green mangoes and singkamas on one end of the sungkaan. Place watercress and lettuce on the other end.
2. Slot the other ingredients into the rest of the holes. Place one kind of item in each hole, with a small teaspoon. Serve with dressings if desired.
3. Self-serve instructions: Scoop just enough of each ingredient to create your own salad.
YUMMY also gives you four new ways to cook adobo and helps you make your favorite Pinoy merienda treats like bibingka, palitaw, and guinataang halo-halo from your very own kitchen.
It’s an all-Filipino issue this month, so grab your copy of the September issue of YUMMY magazine, available in all newsstands, bookstores, and supermarkets nationwide at P95 per copy.
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