Beef Steak, commonly known in the Philippines as "Bistek", this dish is very typical to Filipino families because of its mouth-watering taste and lots of nutrients too which is very good to the body. Thinly sliced beef marinated in soya sauce and kalamansi.
Ingredients:
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Cooking Instructions:
Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce. Best served with hot plain rice.
Huwebes, Setyembre 29, 2011
Dinuguan (Pork Blood Stew) Recipe
Dinuguan also called "blood porridge", a dish made from pig blood, entrails, and meat. It is also called Dinardaraan in Ilocos region is stewed pork's meat blended with meat's blood.
Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2 cups stock
1 cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Cooking Instructions:
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. Serve hot with puto.
Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2 cups stock
1 cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Cooking Instructions:
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. Serve hot with puto.
Crispy Pata Recipe
Crispy Pata, Pork knuckles (pata), marinated then deep fried until crispy golden brown. However, the knuckles are a small portion, thus it is the whole leg of pork that is usually served.
Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Cooking Instructions:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. After the above process, rub patis on the pata and sprinkle flour liberally. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Cooking Instructions:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. After the above process, rub patis on the pata and sprinkle flour liberally. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Adobo Recipe
Adobo is a favourite dish consisting of pork and/or chicken stewed in a broth of soy sauce, vinegar, garlic and peppercorns. It can be chicken or pork.
Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
1 Tbsp crushed black peppercorn
Salt to taste
3 tablespoons water
Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and plain rice.
Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
1 Tbsp crushed black peppercorn
Salt to taste
3 tablespoons water
Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and plain rice.
Pinakbet Recipe
Pinakbet or pakbet is a popular Ilocano dish of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza.
Ingredients:
2 tbsp vegetable oil
3 garlic cloves, crushed
4 thin slices ginger root
1/2 cup onion, chopped
1 lb lean pork, sliced thinly
1 tomato, chopped
2 tbsp bagoong alamang (fermented shrimp paste)
1/2 cup water
4-6 Asian eggplants, sliced
1-2 bitter melon
1/4 lb okra, fresh or frozen, stems removed
1/4 lb long beans, quartered
Cooking Instructions:
Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste.
Ingredients:
2 tbsp vegetable oil
3 garlic cloves, crushed
4 thin slices ginger root
1/2 cup onion, chopped
1 lb lean pork, sliced thinly
1 tomato, chopped
2 tbsp bagoong alamang (fermented shrimp paste)
1/2 cup water
4-6 Asian eggplants, sliced
1-2 bitter melon
1/4 lb okra, fresh or frozen, stems removed
1/4 lb long beans, quartered
Cooking Instructions:
Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste.
Lumpiang Shanghai Recipe
Lumpiang shanghai is a tiny fried spring rolls filled with minced pork and shrimp and served with sweet and sour sauce.
Ingredients:
1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying
Cooking Instructions:
In a bowl, combine all ingredients. Mix until well blended. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe. Sahre and enjoy!
Ingredients:
1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying
Cooking Instructions:
In a bowl, combine all ingredients. Mix until well blended. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe. Sahre and enjoy!
Kare-kare Recipe
Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.
Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes (do not overcook the vegetables). Serve with bagoong on the side and hot plain rice.
Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes (do not overcook the vegetables). Serve with bagoong on the side and hot plain rice.
Buko Pie Recipe
Buko Pie is an all-time favorite traditional Filipino pastry style, young-coconut-filled pie. It is a traditional Filipino baked young-coconut (malauhog) custard pie. It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with young coconuts (buko in Tagalog), has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie utilizes sweetened condensed milk, making it denser and heartier. The pie is made with buko meat.
Ingredients:
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
* For the filling:
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Cooking Instructions:
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown.
* Filling Instructions:
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serve and enjoy.
Ingredients:
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
* For the filling:
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Cooking Instructions:
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown.
* Filling Instructions:
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serve and enjoy.
Suman (Sinabalo) Recipe
Suman (Sinabalo), this suman recipe is from Cagayan Region II. Instead of wrapping the malagkit in banana leaves, it is broiled in fresh bamboo tubes.
Ingredients:
2 cups malagkit rice (glutinous rice)
1 & 1/4 cups thick coconut milk
2 teaspoons salt
2 pieces green bamboo tube, fresh
Banana leaves, wilted
Cooking Instructions:
Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container. Divide the mixture into two and wrap each portion in banana leaves. Insert inside a freshly cut bamboo tube. Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned.
Ingredients:
2 cups malagkit rice (glutinous rice)
1 & 1/4 cups thick coconut milk
2 teaspoons salt
2 pieces green bamboo tube, fresh
Banana leaves, wilted
Cooking Instructions:
Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container. Divide the mixture into two and wrap each portion in banana leaves. Insert inside a freshly cut bamboo tube. Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned.
Kalamay hati Recipe
Kalamay hati is a native kakanin or rice cake. It is made from ground sticky rice, sugar, mascuvado, coconut milk and sesame seeds. It is brownish in color; it is very sticky that you will almost spend your whole time chewing it.
Ingredients:
2 kilos of pilit (sticky or glutinous rice used in rice cakes)
6 kilos of brown sugar
1 kilo of mascobado
1/2 kilo of sesame seeds for toppings (optional)
Cooking Instructions:
Wash the glutinous rice. Make sure you wash it thoroughly. Put the glutinous rice in a bowl and add some water (use the proportions you have with an equivalent amount of rice; for this recipe, you can use 1 1/2 to 2 cups of water). The next step is to galling or to grind the glutinous rice. The ground glutinous rice is now ready to be mixed with the coconut milk (stir this mixture consistently for 45 mins.) After 45 mins., add the combined mascobado and brown sugar. Stir this mixture continuously for 45 minutes. The kalamay hati is now ready to serve. You can sprinkle the sesame seeds as toppings.
Ingredients:
2 kilos of pilit (sticky or glutinous rice used in rice cakes)
6 kilos of brown sugar
1 kilo of mascobado
1/2 kilo of sesame seeds for toppings (optional)
Cooking Instructions:
Wash the glutinous rice. Make sure you wash it thoroughly. Put the glutinous rice in a bowl and add some water (use the proportions you have with an equivalent amount of rice; for this recipe, you can use 1 1/2 to 2 cups of water). The next step is to galling or to grind the glutinous rice. The ground glutinous rice is now ready to be mixed with the coconut milk (stir this mixture consistently for 45 mins.) After 45 mins., add the combined mascobado and brown sugar. Stir this mixture continuously for 45 minutes. The kalamay hati is now ready to serve. You can sprinkle the sesame seeds as toppings.
Biko Recipe
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).
Ingredients:
2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts (reserve coco milk)
Cooking Instructions:
Cook glutinous rice in water just like you do with plain steamed rice. In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick. Spread evenly on platter (or bilao) lined with banana leaves. Slice and serve.
Ingredients:
2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts (reserve coco milk)
Cooking Instructions:
Cook glutinous rice in water just like you do with plain steamed rice. In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick. Spread evenly on platter (or bilao) lined with banana leaves. Slice and serve.
Ube Halaya / Ube Jam Recipe
Ube Halaya, ube jam or purple jam, is a favorite dessert in the Philippines. Purple jam is unlike Western fruit jams, as it's made with purple yams, butter and condensed milk. The starch in the yams makes the halayang ube thicken into a paste, while the butter and condensed milk keep it sweet and rich.
Ingredients:
1/2 kilo Ube or purple Yam
1 can condensed milk ( approx. 200ml)
1/4 cup margarine
Cooking Instructions:
Boil one-half kilo of ube. When cooked, peel and mash and then pass through a wire strainer. You should have two cups of mashed ube. Cook over low heat with one can condensed milk and 1/4 cup margarine until thick,stirring all the time to prevent burning.
Ingredients:
1/2 kilo Ube or purple Yam
1 can condensed milk ( approx. 200ml)
1/4 cup margarine
Cooking Instructions:
Boil one-half kilo of ube. When cooked, peel and mash and then pass through a wire strainer. You should have two cups of mashed ube. Cook over low heat with one can condensed milk and 1/4 cup margarine until thick,stirring all the time to prevent burning.
Champorado Recipe
Champorado is a sweet chocolate rice porridge is one of the Filipino desserts or can be an alternative to the usual rice meal. It is traditionally made by boiling sticky or sweet rice and cocoa powder. The cocoa gives it a distinctly brown color.
Ingredients:
1 cup malagkit (glutinous rice)
3 tablespoons cocoa
5 cups water
1 cup sugar
1 cup milk, evaporated
Cooking Instructions:
Wash malagkit and drain. Add cocoa and water. Boil, stirring constantly. Add sugar and milk. Stir and cook 2 minutes more. Serve hot and enjoy.
Ingredients:
1 cup malagkit (glutinous rice)
3 tablespoons cocoa
5 cups water
1 cup sugar
1 cup milk, evaporated
Cooking Instructions:
Wash malagkit and drain. Add cocoa and water. Boil, stirring constantly. Add sugar and milk. Stir and cook 2 minutes more. Serve hot and enjoy.
Maja Blanca Recipe
Maja Blanca is a Filipino authentic dessert or delicacy. Maja Blanca is made from coconut milk and corn starch. A real version of maja blanca with addition of milk to make it more tastier and creamier.
Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
Cooking Instructions:
In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool. Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions. To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blanca I’ve tried.
Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
Cooking Instructions:
In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool. Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions. To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blanca I’ve tried.
Baye-Baye Recipe
Baye-Baye is a famous Visayan dessert delicacy, specifically in Region 6, made from toasted pinipig, coconut water and grated young coconut.
Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 & 1/2 cups butong (young coconut), grated
Cooking Instructions:
Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.
Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 & 1/2 cups butong (young coconut), grated
Cooking Instructions:
Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.
Espasol Recipe
Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.
Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1 & 1/2 cups toasted shredded coconut
Anise seeds
Cooking Instructions:
Boil the malagkit. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick. Add toasted shredded coconut and cook for 3 minutes. Add boiled malagkit, stir and cook until thick. Remove from fire and add 3 cups toasted rice flour. Mix with a wooden spoon and pass through a cornmeal grinder. Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling. Slice into 1/2-inch thick pieces.
Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1 & 1/2 cups toasted shredded coconut
Anise seeds
Cooking Instructions:
Boil the malagkit. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick. Add toasted shredded coconut and cook for 3 minutes. Add boiled malagkit, stir and cook until thick. Remove from fire and add 3 cups toasted rice flour. Mix with a wooden spoon and pass through a cornmeal grinder. Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling. Slice into 1/2-inch thick pieces.
Sapin-sapin Recipe
Sapin-sapin is a layered glutinous rice and coconut dessert in Filipino cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means "layers" and the dessert is recognizable for its layers, each colored separately.
Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
Cooking Instructions:
Blend all ingredients except mashed ubi and food coloring.
1st part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
2nd part - add egg-yellow coloring. Mix well.
3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming. Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm. Sprinkle top with "latik". Cool before slicing. Serve with "budbod" or toasted sweetened coconut.
Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
Cooking Instructions:
Blend all ingredients except mashed ubi and food coloring.
1st part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
2nd part - add egg-yellow coloring. Mix well.
3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming. Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm. Sprinkle top with "latik". Cool before slicing. Serve with "budbod" or toasted sweetened coconut.
Puto Bumbong Recipe
Puto Bumbong, it is a purpled-colored sweets cooked in tubes that are placed on a special steamer. When cooked, they are removed from the tubes, topped with butter, and sprinkled with sugar and niyog (grated coconut). They are then wrapped in banana leaves until they are ready to be eaten. It's popular during Christmas season in the Philippines.
Ingredients:
1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar
Cooking Instructions:
Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour. Let dry overnight by putting inside a flour sack. Put something heavy on top to squeeze out water. Mixture is ready for cooking the following morning. Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong). Attached bamboo tubes to lansungan or steamer. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong. Top with coconut shred and sugar before serving.
Ingredients:
1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar
Cooking Instructions:
Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour. Let dry overnight by putting inside a flour sack. Put something heavy on top to squeeze out water. Mixture is ready for cooking the following morning. Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong). Attached bamboo tubes to lansungan or steamer. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong. Top with coconut shred and sugar before serving.
Pichi-pichi Recipe
Pichi-pichi is a pretty unusual name for a food, so much more for a kakanin. It sounds like pica-pica which is what pichi-pichi is in essence: a bite size snack. It is a type of kakanin which refers to the many ways. Made of cassava and coconut.
Ingredients:
2 cups cassava (finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut
Cooking Instructions:
In a bowl, mix cassava, sugar and pandan water. Pour into individual cup moulds of your choice. Steam for 45 minutes. Let it coll for a few minutes and then sprinkle with grated coconut.
Ingredients:
2 cups cassava (finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut
Cooking Instructions:
In a bowl, mix cassava, sugar and pandan water. Pour into individual cup moulds of your choice. Steam for 45 minutes. Let it coll for a few minutes and then sprinkle with grated coconut.
Palitaw Recipe
Palitaw (litaw meaning appear, float, to surface) are poached rice cakes drenched in grated coconut meat and sugar with toasted sesame seeds. Native to the Philippines, it is named as such because you know when its done when the rice cake floats or appears to the surface of the water. It is a rice patties with sesame seeds, sugar, and coconut.
Ingredients:
2 cup sweet rice flour
1 cup water
1 cup grated coconut
1 cup sugar
3 tbsp sesame seeds roasted
1/2 cup water
Cooking Instructions:
Combine rice flour with water in a mixing bowl. Mix until well blended and dough like. Make a small ball shape and flatten the dough using palm. Repeat procedure until mixture finished. Boil water in a pot. Place dough in boiling water; wait until dough floats. Remove and set aside. Roll the dough in coconut flakes and cover with sugar and sesame seed. Repeat procedure for the rest of the dough. Serve on a platter.
Ingredients:
2 cup sweet rice flour
1 cup water
1 cup grated coconut
1 cup sugar
3 tbsp sesame seeds roasted
1/2 cup water
Cooking Instructions:
Combine rice flour with water in a mixing bowl. Mix until well blended and dough like. Make a small ball shape and flatten the dough using palm. Repeat procedure until mixture finished. Boil water in a pot. Place dough in boiling water; wait until dough floats. Remove and set aside. Roll the dough in coconut flakes and cover with sugar and sesame seed. Repeat procedure for the rest of the dough. Serve on a platter.
Cuchinta Recipe
Cuchinta is a type of kakanin (Philippines’ native delicacies these are snacks usually made with or containing any or combination of these: coconut,coconut milk, rice flour, glutinous rice, cassava). Cuchinta is delicious and super easy to make and is almost fat free and low in calories.
Ingredients:
1 cup all-purpose flour
2 cups water
1 tsp. lija or lemon juice
1 cup packed brown sugar
red food coloring
Cooking Instructions:
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Boil water in steamer before placing molds. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Ingredients:
1 cup all-purpose flour
2 cups water
1 tsp. lija or lemon juice
1 cup packed brown sugar
red food coloring
Cooking Instructions:
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Boil water in steamer before placing molds. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Binakol (Chicken Binakol) Recipe
Binakol (Chicken Binakol)
Binakol, basically, it's chicken and vegetables stewed in coconut juice. The juice (and also meat) from the coconut makes this soup distinct from other chicken soups for it has a tinge of sweetness coming from those ingredients. In Western Visayas, it is one of the most popular chicken soups in the history.
Ingredients:
2lb. chicken, boned and cut into desired size
6 cloves garlic, crushed
1 medium-size onion, chopped
5 inch slices ginger
3 tbsp. salt and pepper to taste
6 cups chicken stock
1 coconut, preferably a buko (young coconut); meat cut into 1-inch squares (save juice)
Cooking Instructions:
Saute garlic, onion and ginger in oil. Add salt and pepper. Add chicken and stir. Pour in
chicken stock. Simmer for 30 minutes or until chicken is tender. Add coconut juice and
meat. Season with more salt and pepper to taste.
Binakol, basically, it's chicken and vegetables stewed in coconut juice. The juice (and also meat) from the coconut makes this soup distinct from other chicken soups for it has a tinge of sweetness coming from those ingredients. In Western Visayas, it is one of the most popular chicken soups in the history.
Ingredients:
2lb. chicken, boned and cut into desired size
6 cloves garlic, crushed
1 medium-size onion, chopped
5 inch slices ginger
3 tbsp. salt and pepper to taste
6 cups chicken stock
1 coconut, preferably a buko (young coconut); meat cut into 1-inch squares (save juice)
Cooking Instructions:
Saute garlic, onion and ginger in oil. Add salt and pepper. Add chicken and stir. Pour in
chicken stock. Simmer for 30 minutes or until chicken is tender. Add coconut juice and
meat. Season with more salt and pepper to taste.
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