DJ Maria Maldita Food Blog Interview - Know More About Her Food Trips And Favorite Filipino Recipes

Not so long ago, we featured an interview with DJ Kristine Dera about her favorite Filipino foods and recipes. She dishes out interesting information about her life and choice of foods and recipes as well. Her fans and followers love it and they think, we must do some interview again with the other radio DJs. Well today, that request is fulfilled.

This blog is proud to present to you this food interview with one of the Philippines' celebrated Radio DJ/Host - Jonaphine Caraan or much popularly known as Maria Maldita. Here it goes.

Maria Maldita Loves FilipinoFoodsRecipes.Com

1). Please tell our readers a little something about yourself?

Hi there Everyone! Im Maria Maldita of Yesfm 101.1, Your Hayahay station ( Its a Bisaya word meaning relax, chill) My Program is kwentong Powerful--kwento mo, kwento ko, magkwentuhan tayo every Mon's-Fri's 3-6pm and Sunday 6:30-mostly until 10pm if its Over Time. My Program is all about Trivia's, Different Stories, those that are kakaiba, or should we say amazing stories, well, anything goes with my program as long as you have a story to tell that can be entertaining or informative.

I also Do Hosting/VO for an Event, Product Endorser, may it be on Radio or in Print ( I Still Dont Have a TV Commercial,hahaha) and a TV Host at RHTV for BFF (Beauty, Fun and fashion). I also have my Own Business, I Supply Siomai and Siopao around Metro Manila (Hopefully I can expand my business in Mega Manila Soon) and I Have my Online Apparel Shop. In Short im an Entrepreneur, Naks!ahahha

I also Graduated Communication Arts at DLSU-Dasmarinas. Animo! hehe

And Im From Calamba, Laguna though my Mother is from Cavite and my Father is from Batangas. So you can imagine how silly my punto is. hehe

2). Knowing that you are a DJ and you spend a lot of time on air, do you still have the time to cook for yourself? If none, then who do the cooking for you?

Hindi ako marunong Magluto!ahaha The only food that i can cook are egg, hotdog and Pansit canton. Nothing More! Epic fail.ahahah Its my Mom, my Auntie and my Fiance who do the cooking for me. The only help I give them is preparing my baon and eat all of it. Thats it!ahahaha

3.) What are your favorite Filipino foods? From appetizer to desserts.

I Love all Kinds of food! Especially Sinigang, Adobo, anything with miso; like Tuna Belly sa Miso etc. Ginataang Hipon and Dinuguan. I Just Dont eat Okra, but aside from that lahat kinakain ko na. I Loooooooove to eat!Dun mo ko maasahan!hahha

4). What is/are your best selling Filipino recipe/s or specialty/ies that your friends/relatives loves the most when you cook it and share it with them?

Epic fail ako dito...ahaha but I promised to myself that this year I will try my Very Very Very to the Highest Best not to scream kapag may tumatalsik na mantika. ahaha 'll learn how to cook....soon!hahaha

5). Have you eaten any Filipino exotic food? If yes, then what food it is?

I Think waley pa. :P But I Love to try! kaso kasi kapag gutom na gutom na kung san sanay dun na kumakain,ahahaa! But, They said the Palaka taste good!

6). What other Filipino foods you really want to learn cooking?

My Fiance's Favorite Food, Sinigang and Kare-Kare. Ofcourse pa tweetums sa kaniya.ahahah

7). Do you think our blog, http://www.filipinofoodsrecipes.com/, can help you out in your cooking needs? How?

DEFINETLY! 100% SURE!ahahaha. How? Dahil kayo ang expert, susunod lang ako sa nababasa ko kasi nga i Know nothing when it comes to cooking. Taga kain lang ako. ahahahah

Thanks a lot for your answers DJ Maria Maldita!

If you wanted to know more about Maria Maldita (aside from her food choices and alike), feel free to visit her profile page at YesFm.Com.Ph website. I am promising you, it's worth the visit.


You can also follow (stalk) her at twitter or subscribe at her Facebook page updates.

Crispy Dinuguan Filipino Recipe

Crispy Dinuguan is quite becoming a popular dish here in the Philippines. I first heard this dish via some friends tweet. I learned that crispy dinuguan is a specialty dish of Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. According to a blogger who experienced and tasted this dish; it tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

Lechon Kawali Ingredients:

* 3/4 kilo pork pork belly (or liempo)
* 4 garlic cloves, crushed
* 2 bay leaves
* 1 teaspoon peppercorns
* salt
* water, for boiling
* oil (for deep fat frying)

Lechon Kawali Cooking Instruction:

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Crispy Dinuguan Ingredients:

* Cooked Lechon Kawali (see above)
* 1/4 kilo minced pork liver
* 2/3 cup native vinegar
* 1 large onion, chopped
* 1/2 teaspoon crushed peppercorn
* 1/2 cup pork blood (refrigerate until ready to use)
* 1 1/2 cups water
* 2 teaspoon sugar
* 1 tablespoon patis
* 2 large hot peppers (siling haba not labuyo)
* salt to taste

How To Make Crispy Dinuguan:

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Best served with puto or plain rice.

Serves 6

NOTE: This Crispy Dinuguan Recipe is originally posted at Pinoy Food Blog. Big thanks and credits goes to them.

Crispy Dinuguan Image by Danielle Lingat Shared Via Flickr Under A Creative Commons License

Filipino Exotic Foods

There are so many Filipino exotic foods that are truly unique and delicious. Some of them really looks weird and some people find it not acceptable or not appropriate to eat. But let me tell you this, if you believe in the saying "don't judge the book by its cover", then you will able to eat it without any hassle. This saying really applies to exotic and unique Filipino recipes because their looks might not be that good but the taste, oh my, so delicious and sumptuous.

Below you will find some of the many Filipino exotic foods. Some of them are linked into their corresponding recipes and how-to-cook pages in case you want to try them at home.

Balut

A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Balut eggs are believed to be an aphrodisiac and considered a high-protein, hearty snack. Baluts are mostly sold by street vendors in the regions where they are available.

Soup #5

Soup Number Five, is a soup made from bull's testes or organ. Like balut, it is believed to have aphrodisiac that makes people to say it is better to eat this soup than spending money into some sexual performance enhancing drugs.

Ginataang Kuhol

The French call "kuhol" as "escargot". Kuhol or escargot is an edible snail. Guinataang Kuhol is a favorite appetizer in Filipino restaurants. It is also a popular pica-pica (finger food) that goes well with cold beer. Ginataang kuhol is a spicy dish.

Dinuguan

Dinuguan is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili , and vinegar.

More exotic foods can be found at this Filipino street foods blog post.

How about you? Any more exotic foods to add?

Puto Filipino Recipe

Puto is pronounced "poo too" in most Filipino dialects. There are many ways to make it as there are many variations. From family to family, they taste similar even if the recipes vary.

Puto is always associated with dinuguan. The "puto and dinuguan" combination is a major part of Filipino eating tradition. Puto is "dunked" on the thick sauce dinugan, then eat it together with the pork pieces. Puto is a great pairing food with many of our Filipino dishes.

It can be also paired with Pancit bihon, Pancit palabok and any other pancit or noodles variation.

PUTO

Some rights reserved by broken.ombrello

Dinuguan

Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.”

This post will show you the ingredients prior into cooking dinuguan as well as the steps and instructions on how how to cook dinuguan.

Dinuguan Image Via AbesFarm.Com.Ph Restaurant Photos

Pork Dinuguan Recipe Ingredients:

* 1 k. of pork belly, cut into small cubes
* 350 g. of pork liver
* 4 c. of pig’s blood
* 3 chili peppers (siling haba)
* 1 head of garlic, crushed and minced
* 1 thumb-sized piece of ginger, minced
* 3 onions, halved and sliced thinly
* 1 pouch of sinigang mix good for 1 liter of broth
* 1 bay leaf
* salt
* pepper (optional)
* 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions - How To Cook Dinuguan:

1). Refrigerate the pig’s blood until needed.
2). Heat a heavy casserole.
3). Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4). Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5). Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
6). Season with salt and pepper, if using.
7). Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
8). Add more water, a little at a time, if the liquid dries up before the pork is cooked.
9). Meanwhile, minced the liver and season with a little salt.
10). When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
11). Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
12). Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

Add more salt to taste of if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice. Enjoy.!

Note: Image may vary with the end result of this recipe.