Author Topic: Bol-anon Cuisine by a Bol-anon (Read 10396 times)

chicogon · « **on:** March 07, 2012, 12:46:41 PM »

I call this RED COMMY: red fish in coconut milk hehehe

lots of ajos and ginger... later na ang sili

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Lorenzo · « **Reply #1 on:** March 07, 2012, 12:47:38 PM »

bwahaha ka ingon ko isnut! isda and coconut!

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Lorenzo · « **Reply #2 on:** March 07, 2012, 12:48:40 PM »

Just got back from work, and lo and behold, as soon as i log on to tubagboholdotcom, i see this. now i'm hungry! hmmp.

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chicogon · « **Reply #3 on:** March 07, 2012, 12:52:37 PM »

Matud pa sa akong mama nga Tagawg sa una, kini siya nga sud-an ang tawag "escabeche." And because of the eggs, it stopped being a escabeche and turned into "sarciado." My only word for it is still "escabeche"... magbuot diay sila nga ako may nagluto? Hehehehe

Fried talapia concocted in water, vinegar, sugar, garlic, onions, roma tomatoes, to your liking

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Lorenzo · « **Reply #4 on:** March 07, 2012, 12:54:51 PM »

Oh, now you're just teasing!

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MikeLigalig.com · « **Reply #5 on:** March 07, 2012, 12:57:12 PM »

gastronomic delight. home-made's best.

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Lorenzo · « **Reply #6 on:** March 07, 2012, 01:00:17 PM »

Ma mingaw-mingaw man sad ta sa Bohol.

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chicogon · « **Reply #7 on:** March 07, 2012, 01:03:27 PM »

Oh, now you're just teasing!

Nope... I just love to cook, hehehehe

Bitaw, Bran... it's your fault; you gave me idea with that Philippine Food threads you have

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Lorenzo · « **Reply #8 on:** March 07, 2012, 01:04:41 PM »

bwahahaha! i can remember when i visited you and the puppies that night. sus, ka daghan og ka lami-ang kanonon!

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chicogon · « **Reply #9 on:** March 07, 2012, 01:09:55 PM »

Kinilaw (style) I've learned long ago from a Cebuano Chef that has become my favorite prep...

red tuna "bathe" in vinegar, coated in mayonaise, garnished in ginger, onion, tomato, red hot pepper -
a hit of salt & pepper - laid in freshly cut lettuce... served cold

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Lorenzo · « **Reply #10 on:** March 07, 2012, 01:15:42 PM »

hehehe! aww kuyawa oy! do you put mayonnaise on the kinilaw, Father?

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chicogon · « **Reply #11 on:** March 07, 2012, 01:16:18 PM »

Latest look I learned from "You are a Boholano if..." facebook group...

Sauteed snap beans with shrimp, itlog sa pugo in gata... peppered to the max

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chicogon · « **Reply #12 on:** March 07, 2012, 01:17:29 PM »

hehehe! aww kuyawa oy! do you put mayonnaise on the kinilaw, Father?

Yes, in place of the usual Bol-anon style "coconut milk"... just as good

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bugsay · « **Reply #13 on:** March 07, 2012, 01:20:29 PM »

Kinilaw (style) I've learned long ago from a Cebuano Chef that has become my favorite prep...

red tuna "bathe" in vinegar, coated in mayonaise, garnished in ginger, onion, tomato, red hot pepper -
a hit of salt & pepper - laid in freshly cut lettuce... served cold

di ni pwede'g bisbisan ug ginamos?..hehehe

tuba nala'y kulang ani Padz..

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Lorenzo · « **Reply #14 on:** March 07, 2012, 01:20:36 PM »

hehehe, that's how my dad makes his kinilaw. gi tudloan ko niya i-hugason ang isda sa suka 4 times, after ma human ang 4th wash, mao nay time i-mix ang vegetables. he puts some mayo and then refrigerate it. puerting ka lamia...

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Lorenzo · « **Reply #15 on:** March 07, 2012, 01:21:51 PM »

di ni pwede'g bisbisan ug ginamos?..hehehe

tuba nala'y kulang ani Padz..

hahaha pure valencianhon gajud ka, bai bugsay.

tinuod gajud ang dugo nga taga panangatan....

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chicogon · « **Reply #16 on:** March 07, 2012, 01:22:42 PM »

When in a hurry just boil this quickly... "steam" unta pero wala man koy steamer hehehe...

"steamed" asparagus "clothe" in mama sita's oyster sauce (a little sweeter than the tsaynis countepart)

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Lorenzo · « **Reply #17 on:** March 07, 2012, 01:23:29 PM »

Yes, in place of the usual Bol-anon style "coconut milk"... just as good

ang papa sa ahong nobya, taga bacolod siya. dili sila mo use of mayonaise , ilang style..mo use sila og gamayng suka, pero daghang green mangoes. ay ka aslum kaayo. pero lami pod ilang style. ka nami gid...

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chicogon · « **Reply #18 on:** March 07, 2012, 01:24:59 PM »

hehehe, that's how my dad makes his kinilaw. gi tudloan ko niya i-hugason ang isda sa suka 4 times, after ma human ang 4th wash, mao nay time i-mix ang vegetables. he puts some mayo and then refrigerate it. puerting ka lamia...

Yes, that's how I love to do mine... pero "hugas-suka" only one time. I don't want it to
taste vinegarish (super sour)

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Lorenzo · « **Reply #19 on:** March 07, 2012, 01:25:22 PM »

da best gajud ni:

lami ni iparison og suka og sili

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Lorenzo · « **Reply #20 on:** March 07, 2012, 01:26:03 PM »

Yes, that's how I love to do mine... pero "hugas-suka" only one time. I don't want it to
taste vinegarish (super sour)

next time, i will wash it 1 time, mo tisting pod ko sa imong style. hahaha!

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bugsay · « **Reply #21 on:** March 07, 2012, 01:26:18 PM »

wa gyud diay makalupig sa bolinaw sa among taga sa valencia....kay ituslo lang sa dagat, kinilaw na..

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Lorenzo · « **Reply #22 on:** March 07, 2012, 01:27:23 PM »

wa gyud diay makalupig sa bolinaw sa among taga sa valencia....kay ituslo lang sa dagat, kinilaw na..

awahahahahahah da kujawa! da best lagi eh?

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chicogon · « **Reply #23 on:** March 07, 2012, 01:27:39 PM »

Simpol Tinowa in Lemon Grass...

Here, I used the red tuna cut in cubes or rectangle

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bugsay · « **Reply #24 on:** March 07, 2012, 01:29:01 PM »

When in a hurry just boil this quickly... "steam" unta pero wala man koy steamer hehehe...

"steamed" asparagus "clothe" in mama sita's oyster sauce (a little sweeter than the tsaynis countepart)

ang style pod sa mga taiwanese kay butangan ug wasabe mixed with soy sauce...pero mild lang ang taste....perting lamia pod....aso pod ug jutay ang donggan.

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Lorenzo · « **Reply #25 on:** March 07, 2012, 01:29:03 PM »

wa gyud diay makalupig sa bolinaw sa among taga sa valencia....kay ituslo lang sa dagat, kinilaw na..

sa una galing, bai bugsay, ning adto ko sa merkado sa valencia ning palit kog bolinao, ka kuratan ko kai naay taga dimiao ning palit og bolinao sa valencia. ingon kono, "lupig ang bolinao sa dimiao sa inyoha"

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Lorenzo · « **Reply #26 on:** March 07, 2012, 01:31:50 PM »

kini lami ni:

gi sinugba nako; inside i placed green onions, ginger, bits of basil; on the outside, sprinkled black pepper and salt and some fresh lemon juice.

kaon ta !

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bugsay · « **Reply #27 on:** March 07, 2012, 01:31:59 PM »

sa una galing, bai bugsay, ning adto ko sa merkado sa valencia ning palit kog bolinao, ka kuratan ko kai naay taga dimiao ning palit og bolinao sa valencia. ingon kono, "lupig ang bolinao sa dimiao sa inyoha"

hehehe....lahi na ron...ang taga valencia na'y mamalit sa Dimiao...
daghang bolinao diha sa Dimiao kay istrikto nga gipatuman ang ilang sanctuary....dili pod makapanagat ang taga valencia didto...
pero ang taga dimiao open kaayo nga makapanagat sa valencia.

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chicogon · « **Reply #28 on:** March 07, 2012, 01:32:41 PM »

When I feel like speaking/acting Japanese I do....

Sashimi: you only need toyo, the "green inferno" (ibasaw) and sliced pickled-ginger

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Lorenzo · « **Reply #29 on:** March 07, 2012, 01:34:16 PM »

awww mao ba, wa pa gajud ko naka adto sa ilang merkado.

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chicogon · « **Reply #30 on:** March 07, 2012, 01:34:29 PM »

kini lami ni:

gi sinugba nako; inside i placed green onions, ginger, bits of basil; on the outside, sprinkled black pepper and salt and some fresh lemon juice.

kaon ta !

What kind of fish is this? Morag lami sad ni da...

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Lorenzo · « **Reply #31 on:** March 07, 2012, 01:35:11 PM »

When I feel like speaking/acting Japanese I do....

Sashimi: you only need toyo, the "green inferno" (ibasaw) and sliced pickled-ginger

lami'a man ni, Father ! paborito gajud ni nimo noh?

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Lorenzo · « **Reply #32 on:** March 07, 2012, 01:35:48 PM »

What kind of fish is this? Morag lami sad ni da...

hehehe, its a parrot fish, Father. I made it when i was on vacation in the Caribbean.

kinamot kinamot style pod ko adtong panahona.

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chicogon · « **Reply #33 on:** March 07, 2012, 01:36:23 PM »

Sauteed snap beans... sabwan gamay por bahog-bahog

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chicogon · « **Reply #34 on:** March 07, 2012, 01:37:23 PM »

hehehe, its a parrot fish, Father. I made it when i was on vacation in the Caribbean.

kinamot kinamot style pod ko adtong panahona.

Nag sugba ka sa oven? Grilled?

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islander · « **Reply #35 on:** March 07, 2012, 01:39:25 PM »

gigutom man ko ninyo bisag bag-o pa kong naniudto, hehe. that asparagus and oyster sauce... just my type. can't have a kitchen without oyster sauce. and i've a new bunch of fresh asparagus, wow!

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chicogon · « **Reply #36 on:** March 07, 2012, 01:39:36 PM »

Grilled Rib-Eye using George Foreman...

And resulta? Mora sag nawong ug boksingero...

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Lorenzo · « **Reply #37 on:** March 07, 2012, 01:40:52 PM »

Nag sugba ka sa oven? Grilled?

gi grilled to nako...hehehe

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Lorenzo · « **Reply #38 on:** March 07, 2012, 01:41:32 PM »

gigutom man ko ninyo bisag bag-o pa kong naniudto, hehe. that asparagus and oyster sauce... just my type. can't have a kitchen without oyster sauce. and i've a new bunch of fresh asparagus, wow!

isles, what did you eat? na hala, na gutom gajud ko.

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chicogon · « **Reply #39 on:** March 07, 2012, 01:41:57 PM »

The pork counterpart... ge prito ra ni siya human e marinate sa kalamansi ug toyo

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Lorenzo · « **Reply #40 on:** March 07, 2012, 01:43:35 PM »

hehe , bai bugsay, mao ning valencianhon style :

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Lorenzo · « **Reply #41 on:** March 07, 2012, 01:47:16 PM »

Ilonggo-Style Sinigang Isdang Ulo

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chicogon · « **Reply #42 on:** March 07, 2012, 01:48:00 PM »

Kinilaw Bol-anon... in "soaka" only hehehe

Tanguige ni kay sa Bohol man nga isda

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chicogon · « **Reply #43 on:** March 07, 2012, 01:50:30 PM »

I didn't cook this one.... it was ordered from Saya's Restaurant in Tagbilaran

Pansit de Saya

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chicogon · « **Reply #44 on:** March 07, 2012, 01:54:31 PM »

My favorite pochero... I don't know why Cebu makes them sooo good, it must be their "no so clear" water, hahaha

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chicogon · « **Reply #45 on:** March 07, 2012, 01:55:38 PM »

More kinilaw...

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chicogon · « **Reply #46 on:** March 07, 2012, 01:56:14 PM »

Gegutom naman nuon kog pinost...

BRB

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islander · « **Reply #47 on:** March 07, 2012, 02:56:25 PM »

hapit na ni nga thread mahimong "International Cuisine by a Bol-anon"...

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hubag bohol · « **Reply #48 on:** March 07, 2012, 03:09:48 PM »

I call this RED COMMY: red fish in coconut milk hehehe

lots of ajos and ginger... later na ang sili

He he, wa nay red bisag gamay...

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hubag bohol · « **Reply #49 on:** March 07, 2012, 03:14:30 PM »

hehehe....lahi na ron...ang taga valencia na'y mamalit sa Dimiao...
daghang bolinao diha sa Dimiao kay istrikto nga gipatuman ang ilang sanctuary....dili pod makapanagat ang taga valencia didto...
pero ang taga dimiao open kaayo nga makapanagat sa valencia.

Hmm, naa na diay magpatrol sa Dimiao Sea? OK pood...

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hubag bohol · « **Reply #50 on:** March 07, 2012, 03:17:00 PM »

hapit na ni nga thread mahimong "International Cuisine by a Bol-anon"...

He he, atong apilan og French delicacy...

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chicogon · « **Reply #51 on:** March 08, 2012, 06:35:46 AM »

Unsa ni baki sa Garcia-Hernandez? French toast... hehe

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chicogon · « **Reply #52 on:** March 08, 2012, 06:38:02 AM »

hapit na ni nga thread mahimong "International Cuisine by a Bol-anon"...

In handsight sayop jud ang thread title hehehe... geunhan sa Ilonggo cuisine man god

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hubag bohol · « **Reply #53 on:** March 08, 2012, 10:44:02 AM »

Aw, kon Bol-anon ang magluto, pwede na tawgon og Bol-anon cuisine...

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hubag bohol · « **Reply #54 on:** March 08, 2012, 10:47:37 AM »

Sakto ang pangtulak...

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