Bacalao a la Vizcayna Recipe

Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself.

Preparation Time: 30 minutes plus 1 hour to soak dried fish
Cooking Time: 25 minutes
Servings: 6-8

Ingredients:
½ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
½ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
½ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
Ginisa mix
salt to taste
2 medium potatoes, pared, cubed, and fried
Directions:
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with ginisa mix and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.

BUKO PANDAN RECIPE

Ingredients:
2 tbsp unflavored gelatin
4 cups buco water
¼ cup sugar
3 pieces pandan leaves
green food coloring
2 250ml All Purpose Cream, Coconut Flavor
½ cup condensed milk
2 cups grated buco meat, drained
toasted pinipig, optional

Directions:
1. Add gelatin to about ½ cup of buco water and stir. Set aside.

2. In a saucepan, boil remaining buco water with the pandan leaves and sugar. Cook until sugar is completely dissolved. Add gelatin mixture and bring back to boil until gelatin is completely dissolved. Discard pandan leaves. Add green food coloring until desired color is achieved. Transfer in a mold and let cool. Cut into cubes.

3. Combine All Purpose Cream, Coconut Flavor and condensed milk. Toss in buco meat and prepared pandan gulaman. Mix until fully combined.

4. Chill and top with toasted pinipig before serving if desired.

LA PAZ BATCHOY RECIPE

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
2 tbsp cooking oil
1 head garlic, minced
1 pc onion, minced
200 g pork kasim, boiled and cut into strips, stock reserved
4 cups reserved pork stock
2 cups water
300 g fresh miki or egg noodles
150 g pork liver, cut into strips
spring onions, chopped
chicharon, pounded (optional)
salt and pepper

Directions:
1. Heat oil and sauté garlic until brown. Set aside, leaving only about 2 cloves on the pan. Add onion and pork, cook for 2 minutes.

2. Pour in pork stock and water. Bring to a boil. Add egg noodles and liver. Simmer for another 2 minutes. Seasoned with salt and pepper.Serve topped with spring onions, fried garlic and chicharon if desired