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HELLO REGGIE,

I read your columns on the Internet and I have your ?Kitchen Rescue? 2 book that I bought when I went to Manila. I would like to let you know how much I enjoy your food escapades and your ?techniques? to make food taste better.

Please try to include more recipes in your Inquirer articles. We have a lot of ingredients available here from all over the world (Thai, Indian, Filipino, Taiwanese, Chinese, Spanish, etc.) and I would like to know more about how to cook our traditional Filipino ?comfort dishes? and other new fusion ones. I always like to surprise my potluck friends with delicious Filipino dishes and desserts.

More power to you.

Sincerely,

Shirley

Vancouver, Canada

Generous Aling Nene

Hi Shirley,

Surprise, surprise!

Just before the year ended, I featured Aling Nene?s Pancit Malabon; to me Aling Nene makes the meanest version of this much-beloved Filipino noodle dish.

Fortunately, Aling Nene is unlike many who refuse to share the secrets of their trade.

According to her, ?Ayaw kong mamamatay ang recipe na itong kasama ko, kaya nais kong ituro.?

The recipe dates back to the early 1900s and has remained unchanged since. So, here are three traditional recipes?her pancit, kuchintang pula?t-puti and biko.

Shirley, these recipes will surely make you the star of your potluck affairs, and will also make Aling Nene very happy. As she says, ?Ang nais ko lang ay maipasa ang kaalaman para may ibang sumaya at makinabang.?

Pancit Malabon

1 k Super Q Palabok noodles, preferably soaked overnight in water

1 c vegetable oil

1 c garlic

? c tampalin?pork fat

? c batok ng baboy, sliced into strips

? c achuete water (from 100 g achuete soaked in 2 cups warm water, strained)

? k ground pork

? c green onions, sliced

1 c pechay leaves

200 g tinapa flakes

200 g chicharon, pounded

Garnish:

Hard-boiled eggs

Kalamansi

Shrimps, boiled, peeled and sliced into half

Heat oil in a skillet.

Add 1 cup pounded garlic.

Brown garlic.

Strain.

Set garlic aside.

On the same pan, cook pork fat (tampalin-pork fat and batok ng baboy until crispy and golden; remove tampalin and batok from oil.

To oil, add ground pork and add achuete water.

Cook until pork is done, liquid from the pork has been reduced and only oil extracted from the ground pork remains.

Cook noodles, al dente.

Heat a pan and toast tinapa flakes until fragrant; remove and set aside.

On the same pan, add pounded chicharon and toast until fragrant.

Assembly:

In a large bowl, put noodles, add ? cup fried garlic (make sure you pound the fried garlic before adding noodles), green onion, pechay leaves, sliced, add oil, enough to just coat noodles. Mix well.

Add tinapa and chicharon; adjust quantity according to taste, mix well.

Depending on the saltiness of tinapa and chicharon, add patis to taste.

If you find noodles dry, add a bit of stock.

Add black pepper, to taste.

Squeeze 2 kalamansi into noodles, mix well.

Arrange in serving platter, garnish with shrimps, eggs, fried pork fat, ground pork, kalamansi.

Kuchintang Pula?t Puti

I swear this melts in the mouth?so nice and smooth! The best I?ve tasted. Aling Nene?s secret? ?Ang kuchinta ko ay may kakang gata,? she says.

Puti

? k glutinous rice and ? k regular rice (soak in water for 2 hours then grind)

1 k regular sugar (adjust sugar according to taste)

2 tbsp lihiya

2/3 c kakang gata

1? c water

Combine ingredients and mix well.

Prepare steamer, preferably bamboo.

Line steamer with cheesecloth.

Once water boils, pour half the mixture onto cheesecloth and steam white portion of kuchinta for 30 minutes or until it hardens.

Pour pula mixture of kuchinta over the by-now steamed white kuchinta.

Continue to steam for 15 minutes.

Unmold, slice and serve with niyog.

Pula

1 c achuete water

100 g light brown sugar

1/3 c kakang gata

To the remaining half of the mixture, add 1 cup achuete water, 100 g sugar (light brown) and 1/3 cup kakang gata.

Biko

1 k malagkit, cook in rice cooker using the Mount Fuji method?water line is same level as the first line or bend of the middle finger; do not overcook

? k pinipig

Once the rice has mostly absorbed the liquid, sprinkle pinipig on top of malagkit; cover and leave rice cooker until done (light of rice cooker turns green).

1 k coconut milk, first extraction

1 k golden brown sugar

On a nonstick wok, cook kakang gata gently over low heat, mixing gently for about 20 minutes.

Add brown sugar; cook, stirring until mixture comes to a boil.

Add malagkit with pinipig.

Keep mixing over low heat.

Tip: ?Ang masarap na biko ay makunat. Ang sekreto ng biko ay ang paghalo? pag mabigat na haluin, lumalaban, makunat, hanguin na ito.?

Transfer to coconut leaf-lined bilao.

Top with latik.

Latik

2 c kakang gata

In a saucepan, pour 2 cups kakang gata.

Keep stirring over low heat until latik is formed.

If you find reading these recipes or doing them too taxing, you can just order. Call Aling Nene at 2934007 or 4464121.

For my 2011 cooking class schedules, call 0917-5543700, 0908-2372346, 4008496, 9289296.

E-mail raspiras@inquirer.com.ph