Saturday, June 09, 2007

We just call it "Tuhod"



Thinking of what my entry would be for Lasang Pinoy 18 was tough. Being my first entry, i was apprehensive when i saw that the theme would be Fiesta Food. I rarely go fiestas and have not been to one of the really big and popular ones. However, if fiesta really means a neighborhood party, then the dish above fits!

This is not for the health conscious. This will definitely add to your cholesterol count. Having said that - this deadly and delicious dish is something i always look forward to eating. This "Tuhod" is usually served during special occassions in a friend's house, and since they know we're all crazy about it, we get invited. Everytime this is served i try to come early - the early bird gets the marrow! For three years i tried to get the recipe but was discouraged to know that they use leaves only available in their garden, as well as forgetting to ask about it or forgetting to list it down. After finally getting to learn the recipe, i was happy to know that the leaves where not from a small plant which i assumed but rather from a big tree called Libas. Before that day, i had never heard of that tree and further research revealed two scientific names and they both claim to be Libas - Spondias pinnata & Salix Tetrasperma.

Anyway, eventually i cooked it and...of course i invited guests. It's basically shank and knee caps. I add kamto or flank steak so there is more meat. The dish calls for sauteed garlic, onions, ginger and tomatoes then slowly cooked shank, bone marrow and knee caps. Once tender, just add sinigang sampaloc mix or real sampaloc extracts, long green peppers, lemongrass and finally a whole bunch of Libas leaves.


3 comments:

ces said...

oh wow, this is something new for me...i guess, i haven't tried this dish yet...can you share some more details about it? interesting! oh, and welcome to LP!

kc said...

Quite similar to roasting meats. I love this , marrows, yum.

peter said...

hi ces - thanks for the welcome! It's cooked like bulalo except with the addition of tomatoes, long green peppers, sinigang mix and lots of libas leaves. The leaves are key but it's not commercially available. The leaves add a citrus-sour flavor.

hi kc - oh yes...marrows...lots of it. ;)