I’m not aware that there are dishes that we Filipinos hve already forgotten. Like for example the Nilagang Pasko , Pinaso and Soreche from Bulacan. Our Ninuno or forefathers enjoyed those dishes during Christmas Season. The nilagang pasko is composed of chicken, beef and pork boiled with vegetables like cabbage, pechay and string beans.
The Pinaso is similar to leche flan made from egg yolks, sugar and milk with some ingredients I forgot take note. This is because during the Spanish regime the churches and other buildings use egg whites on constructing buildings. So the people have to make dishes and dessert with egg yolks. The Soreche is made from carabao’s milk, corn starch and sugar similar to maja blanca. I have a video from Youtube so you can watch Jessica Soho’s segment on these dishes which I got from Rheeza Hernandez. She is the one featured in Jessica Soho’s segment on those forgotten recipes from bulacan. (Thanks Rheeza!)
She also have a website with those recipes in multiply.com but as of this moment (March 2013) her site was gone because Multiply International is no longer available and it is now exclusively for online shopping in Philippines and Indonesia. I was lucky because I have her recipes and you can see them below:
Nilagang Pasko
½ kilo chicken
½ kilo pork liempo
½ kilo beef brisket
1 piece chorizo de bilbao
1 slice ham bone
1 stalk onion leeks
½ up boiled garbanzos,
1 small cabbage and
petchay tagalong, boiled
4 pcs saba banana, boiled
2 pcs camote, boiled
2 pcs potatoes, boiled
Boil chicken, beef brisket and pork liempo together with chorizo de bilbao, ham bone and leeks. Put in another container the
camotes, potatoes, saba banana; boil until done ad set aside. Cook meat until tender. Before serving, add garbansoz, cabbage
and petchay, camote saba banana and potatoes.
Pinaso
2 cups milk
½ cup sugar
1 soda biscuit, rolled fine
6 eggs, slightly beaten
1 dayap rind, grated
sugar
Mix milk, sugar, eggs and biscuits together. Cook until thick. Ad rind for flavoring. Pour into a shallow dish. Sprinkle top
with sugar. Then caramelize by singeing with red hot iron or sienseng bakal.
Soreche
1 ½ cup pure carabao milk
3 tbsp cornstarch dissolved in
¼ cup water
½ cup sugar
Grated dayap rind
Combine first four ingredients. Cook over moderate heat, stirring constantly until thick. Add dayap for flavoring before
removing from fire. Pour into mold. Cool and serve.
