As the title states, putahi means recipe and pang-fiesta mean "for or during celebration".
Ginagmay or Afritada is a Spanish-Filipino cuisine. Afritar is a Spanish word which means “to fry”
Ginagmay is considered an enjoyment in the Philippines especially in Cebu and is traditionally served during gatherings and celebrations like fiesta, weddings, and birthdays. Aside from lechon baboy and pancit, Ginagmay is the most and best consumed dish. This dish evolved over the years with many twists and ingredients depending on the preference of the cook.
Good day guys, now, let me break down to you the original, famous recipe here in Tabogon. Original I say since my recipe contains the basic and most native ingredients known here. Ingredients such this makes the food colorful and sweet like no commercial has shown before. Whose cook are mostly men with very large experience on cooking during celebrations.
The primary ingredients in Ginagmay include pork, potatoes, carrots, bell peppers, tomatoes, and sayote or green papaya. These ingredients are sautéed with garlic, onions, chili and ginger (if preferred), creating a flavorful base.
Optional ingredients such as green peas, whole corn, and pineapple can be added to strengthen the dish's nutritional value, sweetness and visual appeal. Spices like bay leaves, peppercorns, and black beans are also used to elevate the flavors.
Ginagmay is a versatile dish, and many Filipino in the region have developed these unique versions. Chicken Afritada and Seafood Afritada (like Barilis fish and shrimp) are among these.
Procedure: Observe right proportion of ingredients. I won’t tell you most of the ratio of each ingredient since the secret to its specialty depends on the taste and beautification or adorn of the cook himself. Well, practice makes perfect.
Slice 1 kg of pork in small cubes and fry on the pan without oil. Ensure to scoop out the developed liquid in order to perfectly fry it.
Add spices like onion, garlic, soy sauce, chili, red and green bell pepper, black pepper and ginger.
When the pork is just cooked, remove from pan and set aside.
Next, without cleaning the pan and with the left pork oil, fry the carrots, potato, and yellow corn till reddish.
When the carrots are soft enough, remove from pan and set aside.
Put back the pork with its spices and pour 4 cups of water. Boil for 10 to 15 minutes.
Then add cornstarch, oyster sauce, tomato sauce or tomato paste, and bay leaf. Combine the fried carrots, potato, and yellow corn. Seamer for 10 minutes.
Now for the special ingredients, Add pineapple, green peas, 2 sachets of magic sarap and brown sugar. Seamer for another 10 minutes.
The sweet makes this dish special and memorable during celebrations. 1 kilo of pork may accommodate or serve up to 8 persons,
So, my friends, did you learn from this recipe? I tell you this recipe is what usually cooked during local fiesta. Such dish is primarily come with poso (rice in a young coconut leaf) and pancit.
Yesterday, I cook this. And without a doubt, my family really loved this as we are celebrating something. Thank you for reading till here guys. Much appreciated. See you on my next recipe.
