Skip to main content

Inubaran nga Manok sa Libas

Inubaran basically means the dish is cooked with ubad. No, it's not a typo error, it is really ubad not ubod - different from but practically the same. 

 CONFUSING?

 Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.



 To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . 
Ubad sold in local markets. You will only use the white center/core portion.
Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.



Here's a popular recipe using ubad...

Ingredients
  • 1 whole (native) Chicken, cut into bite-size pieces
  • 3-4 cups chopped Ubad, prepared as described above
  • 1 stalk Tanglad (Lemongrass)
  • 1 thumb size Ginger, sliced 
  • 5 clove Garlic, finely chopped
  • 1 medium Onion, finely chopped
  • Salt and Pepper to taste or chicken broth cubes
  • Libas leaves
  • Water


How to make Inubaran na Manok sa Libas
  1. In a pan, saute the chicken in garlic, ginger and onion.
  2. Add water enough to cover the chicken. Boil until chicken meat is tender.
  3. Around 15-20 minutes later, add the ubad and tanglad
  4. After 5-10 minutes, add libas leaves.
  5. Season with salt and pepper (or broth cubes) to taste


The measurements are just guide for this recipe as you can always taste what you are cooking and made flavor enhancements along the way.

 Enjoy your Inubaran nga Manok sa Libas.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...