Halang-Halang
Print This Post
Funny name, isn’t it? Halang has two meanings in the Filipino language. As a verb, it means to block. As an adjective, it is a slang that means twisted. If it means something else in some other Filipino dialect, I really do not know. But not knowing does not detract from the wonderful taste of this dish.
Cooked basically as tinolang manok, thick kakang-gata (coconut cream or the first extraction from grated coconut meat) is added to the broth towards the end of cooking time. I also substituted chayote for green papaya since green papaya does not taste so good (nor does it retain a good texture) after reheating. At any rate, we always use chayote when we cook tinola.
I don’t normally use patis. I hate the strong fishy smell and the taste that stays in my mouth long after the meal is over. But, last December, a co-lawyer whose family business is the proccessing of patis, gave us three big bottles of patis. I never knew patis could taste so good. More importantly, I never knew that patis did not have to be so smelly. This one is mild, amber colored (no reddish tint) and without a trace of foul fishy smell. No, I don’t know under what brand it is sold in the market. I’m sure we will give up using patis when the last bottle is empty.
When I cooked this dish, I only used patis for seasoning. No salt; no pepper. The combination of patis, the hot chili pepper, ginger and coconut cream was really great. If your family is bored with tinolang manok, try halang-halang.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
8 Responses to “Halang-Halang”
Leave a Reply
Hi! Halang-halang in the visayan dialect is translated as anghang-anghang in pilipino. This is a delicious dish. Here, we sometimes add a little kasubha or ashuete or very little soy sauce to add a little color to the dish.
the dish is called halang halang because of the chili that is added to it. at least, in the visayas that’s how it’s done. it’s a coconutty and very spicy dish.
btw, I like the Comment Previews just below the comment field.
Hi Cristal and Gelo. so… halang means spicy. Thanks for the info.
hi everyone! halang-halang in bisaya is different coz we are using beef with sooo spicy soup:lol:
in cebuano halang means hot or spicy..yup we use beef for our halang2x version here..
Hi Guys,
I went home to Davao and has tasted Halang-Halang Dish. Yes! They used beef and was absolutely delicious and was very very spicy. I am in the process of cooking it now but don’t know the real engredients to this. Please help me make my Halang Halang Beef visayan version. It became my favorite dish now and would like to master it.
Sincerely,
Marilyn
i’m currently based in Cebu and the kind of “halang-halang” i’ve tasted here is basically finely chopped chicken cooked more like adobo and very spicy. they use mostly the back part of the chicken, tinadtad ng pinong-pino, other version i’ve tried medyo malaki ang hiwa ng chicken but cooked like adobo lang and no gata… i guess kanya-kanyang version lang yan.
i try to cook this halang-halang at masarap siya ha! lutuin ko ito madalas sa aking kainan…