Dinugu-an or Kari-Kari (Marinduque Style)(Top Photo)
A blog about Marinduque, without discussing its cuisine would be incomplete. There are four dishes that the Marinduquenos are proud to call their very own. First, they have the ADOBO SA GATA. This is usually a native chicken cooked in coconut milk with green papaya and pepper leaves, spices and dilaw ( a yellow spice) also known as tumeric, (a cheap imitation of saffron). The native chicken is sometimes tough but has a more sweet-tasty feel compared to the regular chicken. The native recipe do not call for green, yellow or red peppers fruit, but my wife always instruct our cook to add this three kind of peppers for color/texture. This is my #1 favorite. I could eat this every week with gusto.
The second dish is the dinugu-an or Kari-kari. The Marinduqueno kari-kari has ox blood but a dryer sauce(compared to other regional blood pudding dish) and very spicy. This is a different dish from Kare, made of tripe and ox tail in peanut butter sauce with green beans. I do not know the details of how it is cook, but when Macrine's aunt give us her Kari-kari, it taste like heaven with rice cake (puto) or just steam rice (I am salivating now, just thinking about it). If you hate spicy dishes, this is not the dish for you .
The third and most delicious of the native dishes is ulang-ulang. It is made from the coconut lobster and young coconut ( shredded buko), coconut milk and a sprinkling of garlic pepper, unions and kalamansi juice( similar to lemon juice). It taste heavenly with steamed rice and noodles.
The fourth dish native to the island is "laing". It is made from taro(gabi) roots and leaves with garlic, ginger and coconut milk. Sometimes, dried fish ( dilis) or tulingan is added to the dish and a tint of shrimp paste( bagoong) . Bon Appetit!
A good reference on Marinduque Cuisine and a must read cookbook is:
Potluck ( Hidalgo Bonding), A Family Heritage Cookbook
Jaime C. Laya & Adelaida Lim, Editors,
Anvil Publishing, Inc., 2006
No comments:
Post a Comment