Saturday, May 9, 2015

Kilawing Labanos (Sauteed Radish): A legacy from my mother-in-law

Today, while reviewing some old posts in my dashboard, I came upon this article I posted almost three years ago. Click this link A Legacy from my Mother-in-Law to read. The post features a recipe book owned by my husband's mother that he (Billy, my husband) gave me after we got married. Tomorrow, being Mother's Day, I thought of making a sequel to it by featuring a dish I learned from this book. That is to honor its owner, the woman whom God used to bring to life my husband, even if I never came to see or know her in person. 

So here, I'm featuring the original recipe of one of Billy's favorite dishes found in Aling Charing's recipe book. Oh, here's my disclaimer for you who might also own this recipe book. I took effort at translating the recipe because almost the whole book is written in Filipino.


Kilawing Labanos

Ingredients:
8 medium-sized radish, sliced thinly
1/4 kilo librillo at lapay ng baka (may substitute shrimps or pork)
1 onion
3 tomatoes
3 cloves garlic
miso (soy paste)
fish sauce according to taste
1/2 cup water
vinegar
ground pepper

Steps:

  1. Wash librillo and lapay. Boil until tender while preparing other ingredients, then cut into chunks.
  2. Sautee garlic, onion and tomatoes in oil. 
  3. Add librillo and lapay
  4. Add soy paste. Season with fish sauce. 
  5. Add 1/2 cup water. Allow to simmer.
  6. Add vinegar and ground pepper just before the radish is cooked. Do not mix until the water has boiled. 
During our first few years of marriage, I tried this recipe using pork chunks and pork liver instead of librillo and lapay and without miso. But since Billy recovered from mild stroke several years ago until now, I have learned to substitute pork with fresh tuna chunks which he would still mistake as pork. 


Have you tried this dish before? If you still haven't, you're  simply missing so much in your dinner table!

Happy Mother's Day to you, and you, and you!!!

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