Kare-kare, Nuggets + 5 Tipid Versions Of Your Favorite Ulam, Starting At P100
You can still have a taste of your favorite comfort food despite the price hike.
In these trying times, when many are facing an uncertain financial future or are living on a tight budget, putting food that is both nutritious and affordable on the table can be a bit of a challenge.
Whether you are living by yourself or with your family members, food budget is a big consideration these days, especially since the price of basic commodities has gone up. But, these foodie moms show how they make delicious ulam affordable with these recipe tweaks.
1. Binagoongang Tofu at Talong
In order to make their favorite ulam, Melanie, a 43-year-old housewife, decided to replace pork with tofu and eggplant to keep it budget-friendly. “Since sobrang mahal na talaga ng kilo ng baboy, gumawa pa rin ako ng Binagoongan, pero tokwa at talong na may kapirasong pork na lang,” she captioned her IG post. “It’s healthier and it can [yield] more servings compared to when I use pork,” she says.
To make Melanie’s Binagoongang Tofu at Talong recipe, start by pan-frying 3 blocks of sliced tofu and 2 pieces of sliced eggplant until they’re slightly crispy. In a separate pan, sauté 4 cloves of minced garlic and 1 medium-size diced onion, then add the fried tofu and eggplant. Mix 3 tablespoons bagoong, 1 piece chopped siling haba, and season it with sugar, salt and pepper. Cook for 5 to 7 minutes before serving.
2. Kare-kareng Bidbid
You can still have this comfort food without spending too much with this Kare-kareng Bidbid recipe by Melanie’s mom. “Bidbid fish is way cheaper compared to beef tripe, ox tail, or even pork, and the cooking and preparation is a lot easier and faster,” she says.
To make Kare-kareng Bidbid, mix 1/4 kilo of deboned bidbid fish, 2 beaten eggs, 1 tablespoon of flour, and 4 stalks of chopped kinchay in a bowl. Season with salt and pepper. Transfer the mixture on a pan, put some oil, cover, and allow to cook over low to medium heat. After 15 to 20 minutes, it will have formed like a pancake. Mare sure to flip it in order to cook both sides. Once done, slice it in wedges and set aside.
For the Kare-kare sauce: In a casserole, put atsuete oil, 3 cups of coconut cream, and 1 cup of chicken stock and bring to a boil. Add ½ cup of peanut butter, 3 tablespoons of sugar, and fish sauce to taste.
“You may also put some steamed veggies like petchay, eggplant and string beans,” Melanie adds. Serve with bagoong.
Growing up in an Ilocano household, Rea, 42, a digital marketing and PR consultant, learned this budget-friendly yet nutritious recipe from her lolo. She has now introduced the dish to her kids as well.
To make Rea’s Dinengdeng na Saluyot at Labong, boil 1/4 kilo of labong until the distinct smell evaporates. “I boil mine 3 times before I start boiling for good,” she shares. Then, add 2 pieces of sliced tomato, 1 diced onion, 3 tablespoons of bagoong balayan, salt, and pepper. Cook for 45 minutes or until the vegetables are tender, over low heat. Add saluyot and cook for another 10-12 minutes.
“This recipe is best paired with salted egg and inihaw na bangus,” she adds.