Fish · Spanish Dish · Vegetables




Bacalao ng mga Caviteño is a proud recipe of Cavite. Usually served in Holy Week or Araw ng Pangilin sa pagkain ng karne (Meat Fasting). Bacalao is a spanish word that means  dried Codfish or labahita in tagalog.

When I checked Wikepedia Bacalao is a coined word that originated from the word “Bacalhau”. Bacalao or Bacalhau is a dried codfish specifically from Portugal and Brazil. It is probably from the influence of Spaniards invasion that was adapted by our ancestors for many years. An amazing heritage recipe of Cavite.

Comi ya niso! Que Sabroso Cocina Caviteño, Cocina Ciudad de Cavite!

Bacalao Recipe


1/4 kilo Daing na labahita, ibabad sa tubig magdamag, tanggalan ng tinik at himayin, pakuluan ng saglit at hanguin
1 malaking Siling Pinresko
1 maliit na lata ng Garbanzos
2 Patatas
1 pouch ng 250 grams na Tomato sauce
1 maliit na pouch ng Tomato paste
Konting asukal, pambalanse ng lasa


Iprito ng bahagya ang patatas, isantabi sa gilid ng kawali ang patatas, at igisa ang bawang at sibuyas. Idagdag ang hinimay na daing na labahita.

At idagdag ang siling pineresko at garbanzos. Gisahin hanggang sa umamoy ang siling pinresko.

At saka ilagay ang tomato sauce, at tomato paste.

Lagyan ng pampalasa, katulad ng asin, paminta, at asukal.

Pakuluin ng ilang minuto hanggang sa lumabas ang mantika, at hanguin. Maari na po itong ihain. Enjoy!

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Photo by Vhernie Lopez