I posted the recipe of this “almost-forgotten” dish on my blog a few years ago.
Growing up in the city of Pasig, my Mama Becca would usually buy this for me as an afternoon snack.
This is my way of paying homage to this amazing Pasigueno delicacy.
One of my best friends in high school has a family business making and selling different varieties of rice cakes and desserts.
And they, apparently, make one of the best puto’t laksa in town.
And there’s no better source of this recipe than them, of course.
I like to call it “Nostalgia on a plate” as it reminds me of so many beautiful childhood memories with my Mama Becca.
Like many Asian cuisine, the measurements may be approximates according to taste.
The process of cooking this delicacy is quite tedious, to be honest.
That’s why it is a bit harder to find nowadays.
It’s a 2 part dish: Puto (rice cake) and Laksa (Vegetable).
It sounds like a weird combination of sweet rice cake and savory vegetable but once you acquire the taste, you’re gonna fall in love with it.
I’m listing the ingredients and cooking procedure for reference.
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Ingredients for the Pasig Laksa:
¼ kg cubed pork
1 garlic bulb chopped
1 whole medium size onion chopped
¼ shrimp (deveined) set aside the shrimp heads
3 table spoons of fish sauce (patis) to taste
1 cup of degorged banana blossom (puso ng saging)
1 cup of sliced (about 2 inches long) long string beans (sitaw)
1 cup of squash sliced in cubes
3 table spoons of Atsuete mixed in oil of lihiya for the natural red coloring
2 cups of fresh coconut milk
1 cup of eggplant sliced
½ cup Sotanghon (rice vermicelli) (optional)
¼ cup of oil
3 tbs pepper
Optional: sigarilyas, kangkong, bataw, dried Chinese black mushroom
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Cooking Procedure:
Boil the cubed pork until all the water evaporated and the natural oil of the pork comes out.
Fry it until golden brown and set it aside
Sauté onion, garlic and tomatoes (optional)
Add shrimp until it is cooked
Add fish sauce before putting the fried pork back in
Add all the veggies: banana blossom, sitaw, squash and eggplant. Cover the lid for 5-8 minutes
Add atsuete mix for coloring
Add the shrimp head juice
When veggies are half cooked, add the coconut milk
Add a lot of pepper
Add sotanghon when almost cooked
Set the veggies aside
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Ingredients for the Puto (Inutak):
1.5 cup coconut milk
3 pandan leaves
½ cup sugar
1 cup galapong (1/2 kg giniling na bigas & 1/4 kg malagkit na bigas)
1 whole cup of panutcha
1 cup water
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Cooking Procedure for the panutcha toppings:
Boil water with panutcha and pandan leaves
Add ½ cup coconut milk while boiling
Stir constantly until thick enough to slowly drip from the spoon
Set it aside to cool down
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Cooking Procedure for the puto (white part):
On a hot pan, mix 1 cup of coconut milk, sugar, giniling na bigas and malagkit with pandan.
Constantly stir it until thick enough that the mixture doesn’t drip off the wooden spoon
Set aside to cool down a bit before putting the sugar topping
Enjoy it while it is warm where the puto will serve as the rice for the Laksa. Eat it like a regular rice and veggies meal.
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Hello! My name is Ron Katagiri. I’m a Filipino-Japanese Multimedia Artist based in Los Angeles California.
I post regular vlogs on food, travel, experiences and art.
I hope to somehow inspire you through my channel to always keep on keeping on.
Life is so beautiful, it’s worth celebrating every chance we get.
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6 сен 2024
