In a large and deep casserole or kettle or container, mix all the dry ingredients – plain flour, tapioca flour and brown sugar. Add in water and mix thoroughly until dry ingredients have basically dissolved into the water and a thick homogenous mixture is attained.
Using a fine colander let the mixture pass the fine sieve. Strain properly to ensure a smooth mixture. You can press the soft lump to allow passing it into the fine colander. Continue doing this for the rest of the mixture until a smoother mixture is collected.
Add in lye water into the mixture and stir properly until it becomes yellowish in color. Add in orange food color and continue stirring until it is evenly blended.
The next step is to prepare the molds or small containers. Fill the cups with the mixture to about ¾ full. Arrange them properly in batches in the upper layers of the steamer.
Heat the water in the steamer until it is briskly boiling. Mount the upper layers and steam for about 15 to 20 minutes, until the “kutsinta” have cooked through.
Take the “kutsinta” from the steamer and allow cooling. Meanwhile continue with the succeeding batches. Continue cooking until all the mixture is consumed.
Remove the cooked “kutsinta” from the molds and arrange them in serving plates. Top them with grated coconut and serve.
1/3 cup sautéed shrimp paste plus 1 teaspoon to flavor shrimps
3 tablespoons olive oil
2 cloves garlic, chopped
1 thumb- size ginger, crushed
1 tomato, cut into wedges
1 Chinese or Japanese eggplant, sliced into the diagonal (1-inch thick)
1 fresh bittermelon, halved, deseeded and sliced into the diagonal (1-inch thick)
1 lb. banana squash, peeled, deseeded and cut into chunks
½ lb. fresh okra
½ lb. green beans, ends trimmed
salt to taste
INSTRUCTIONS:
Heat a skillet with 1 tablespoon oil. Sauté shrimps for 2 minutes or until it turned pink. Stir in 1 teaspoon shrimp paste. Transfer cooked shrimps to a plate and set aside.
Using the same skillet, heat the remaining 2 tablespoons oil. Add garlic and ginger; sauté for 1 minute. Add shrimp paste, stir for 20 seconds. Add squash and water; cover and let simmer for 5 minutes.
Add the rest of the vegetables, cover and let simmer for another 10 minutes or until vegetables are tender. Make sure to stir the mixture occasionally.
Add cooked shrimps and tomato; gently stir and correct seasonings.
Transfer into a serving plate. Serve with steamed rice.
3/4 pound large shrimps (prawns), peeled and black vein cleaned out but tail in tacked
2 teaspoons calamasi (lime) juice
Salt and pepper to taste
Marinate shrimps in salt, pepper and calamansi juice. Set aside.
Sweet and Sour Sauce:
2 cups pineapple juice
2 teaspoon sugar
3 tablespoons banana catchup
2 teaspoons hot sauce
1/2 teaspoon salt
3 teaspoons cornstarch diluted in 1 tablespoon of water
In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.
Bring to a boil and add cornstarch mixture, thicken.
Batter:
2 eggs
3 tablespoons corn flour
3 tablespoons plain flour
Salt and pepper to taste
Mix all batter ingredients until smooth.
Dip shrimps in this dough and drop one by one in boiling oil.
Note: If you want doublesize shrimps, after cooking halfway, dip again in dough (hold shrimps by the tail while dipping) and fry until golden and crispy. Serve with Sweet and Sour Sauce or soy sauce with calamansi juice. Source : www.philja.com
Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set aside.
Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water, vanilla essence, and stir well until dissolved. Turn off heat. Allow to cool and set aside.
Place the extra tofu in a preheated pan. Allow it to sit over medium low heat until some extra water cooks off and tofu is warm. Alternatively, put extra tofu in mug and heat in oven until warm.
When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten.
1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces
¾ cup low sodium chicken broth (water is fine)
¾ cup fresh squeezed orange juice (fresh is great but use what you have)
1 ½ tsp. grated orange zest (optional, but oranges it up)
8 thin strips orange peel (optional)
6 tbsp. distilled white vinegar
¼ cup soy sauce
½ cup dark brown sugar
3 medium garlic cloves, minced
1 tbsp. fresh grated ginger (or a tsp. of powdered)
¼ tsp. cayenne pepper
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
For coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut oil (or canola oil)
INSTRUCTIONS: For the marinade and sauce
Place the chicken in a Ziploc bag; set aside. In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Measure out ¾ cup of the mixture and pour it into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel (if using); set the sauce aside.
For the coating
Place the egg whites in a pie plate and beat with a fork until frothy. In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on another plate or a baking sheet.
To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel lined plate. Return the oil to 350° and repeat with the remaining chicken.
To serve, reheat the sauce over medium heat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately (with steamed broccoli and white or stir-fried rice).
Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya, leche flan, (your choice). Serve with milk and sugar.
Add cooking oil in preheated pan. Saute the onion, garlic, tomato, and ginger until they are fragrant. Place the pork in the pan, and saute it until it turns light brown. Reduce the heat to medium low, add in the water, and allow it to simmer until the pork is tender. This should take about 20 minutes.
In a separate pan, add in some cooking oil and fry the tofu until it’s brown on all sides.
When the pork is tender, add in the fried tofu, drained black beans. Season it with pepper according to taste and stir. Add in the Chinese parsley. Stir until it’s well combined.
Serve and enjoy your Pork and Tofu in Black Beans.
Mix all ingredients except cornstarch, let it marinate for 15 minutes then add the cornstarch and mix until incorporated, cover then chill it while getting ready to make the dough.
Dough:
5(4+ 1 gradually add during kneading) cups all purpose flour
5 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp yeast
2 tbsp sugar
1 cup hot water
1 cup room temperature water
16 pcs 1x1 cut parchment paper
Put the 2 tbsp sugar in a bowl add the hot water then add 1 cup of room temp water ( the combination is just the right temperature for proofing the yeast), add the yeast, and stir 3-4 stroke and leave it to proof for 10 minutes. in 2 minutes it should start foaming on the surface.
In a mixing bowl place the 4 cups flour, sugar , salt, baking powder and stir to incorporate all ingredients, then make a hole at the center pour in the yeast mixture.
If you are using a kitchen aid start mixing the dough ingredients using speed no. 2 until the side of the bowl doesn't have flour anymore, if the dough is a bit dry add some more warm water a tablespoon at a time, when a ball is form already add the oil and let it knead a bit more, the whole mixing time is just around 5 minutes.
If you are just using hands , then knead the mixture until you form a rough dough then add the oil and continue to knead until you form a smooth dough.
Cover the dough with a cling wrap let it rise for 30 mins. transfer to a parchment paper and divide it to 16 equal parts( to do this you can just divide the dough in half, then cut the 2 pcs each to a half again which gives you 4 pcs then cut each piece to half again which gives you 8 pcs, then cut all the pcs to half again which will be equal sizes of 16 pcs.)
Roll out each dough to a round 2" diameter, thicker at the center and thinner at the side. place the filling at the center and wrap it using thumb and index of right hand finger pinching the sides and using the left thumb to push the filling to stay in the center as your right hand pinch and rotate to seal the bun.
Place the bun in a steamer with the cut parchment paper on each base.
Cover and let it rise for 30 mins.
Place the steamer over boiling water and steam for 15-20 mins. quickly remove the lid to refrain the water dripping into the buns, you may also use a clean cloth to cover the lid while steaming
3/4 pound flank steak, sliced very thin and against the grain
4 cups broccoli cut into bite-sized pieces
1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice
For the beef marinade:
1 teaspoon low-sodium soy sauce1 teaspoon mirin
1/2 teaspoon cornstarch
For the sauce:
1/4 cup oyster sauce
2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth
INSTRUCTIONS:
Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe.
Stir together the sauce ingredients in a small bowl and set aside.
Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.
4 slices cheddar cheese, (and I sliced it into sticks)
1/4 tsp salt
1/8 tsp ground peppercorn
1/2 cup bread crumbs - add 1/8 tsp paprika and 1/8 tsp salt
1/2 cup flour
1 large egg, beaten
butter, cubed into 8 small pieces (optional)
INSTRUCTIONS:
Pre-heat oven into 180°C
Gently pound the chicken breast into 1/4 thickness using a meat mallet.
Season the chicken meat - sprinkle salt and ground pepper on both sides.
Place 1 ham and 2 cheese sticks on top of each breast (but I prefer putting on another 2 cheese sticks! i love cheese!) Roll up each breast an secure with a toothpick.
Dredge in flour. Then brush with beaten eggs. Then finally roll in bread crumbs mixture.
Brush the baking pan with olive oil, then place the chicken rolls.
Bake for about 20 minutes. Then layer each rolls with butter cubes. Let the butter melts on its top, the roll will absorb its flavor and will give a really nice smell.
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)
INSTRUCTIONS:
Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
Add kaong if you prefer.
Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.
In a mixing bowl with dough hook, place sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes.
Add unsalted butter and continue mixing until gluten is slightly developed.
Transfer the dough in a greased bowl and cover with plastic.How to shape ensaymada
Let the dough rest for about 15 minutes at room temperature.
Punch down the dough and divide it into pieces weighing 60 grams each.
Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
Roll out the pieces thinly into 8″x5″ rectangles. Brush surface with butter.
Roll into a long rod and twirl into shape, locking ends to seal.
Place each piece in a greased ensaymada moulder.
Let the dough rise until it doubles in size. (Approximately 1 1/2 hours at room temperature)
Bake for 17 minutes at 325 F or until golden in colour.
Let the bread cool then remove it from moulder.
Brush the top of each ensaymada with creamed butter and sprinkle with grated cheese and sugar.
Combine all-purpose flour and a pinch of salt in a bowl and mix well. Add chilled butter or shortening into the flour and pinch with your fingers until forms into a crumb. Add the icy cold water 1 tablespoon at a time and form into a dough. Place on a clean board and knead until smooth.
Divide dough into 6 or 8 equal portions and cover with a plastic wrap and chill for at least 15 minutes. Meanwhile, combine dark muscovado sugar and glucose syrup in a small bowl and pinch the mixture to make it smooth and evenly moist to avoid tearing the dough. Don’t add more glucose or you’ll be in trouble believe me, a tsp of glucose is enough. Actually the glucose helps the sugar to remain soft and not crystallized after cooking. The sugar mixture looks dry but don’t worry, the moment the sugar hit the hot pan it melts right away.
To fill the piyaya flatten a piece of dough with rolling pin or your palm, then place a tablespoon of the sugar mixture in the center. Fold the edges and pinch into the center to seal, roll into a ball making sure there’s no hole to avoid leakage when cooking. Do the same with the remaining dough until it’s done. Carefully flatten each dough one at a time with a rolling pin gently until desired thickness achieved.
Sprinkle sesame seeds on each side and repeat with the remaining piyaya balls until it’s done. Preheat a pan or a char grill pan over medium heat and cook piyaya for 3-4 minutes on each side or until it’s crisp and has a brown spots. Piyaya “piaya” is good when it’s warm so serve immediately.
2 cups glutinous rice flour or finely ground glutinous rice
2 cups brown sugar
4 cups coconut cream or coconut milk
1 tsp vanilla extract
½ cup roasted pinipig (rice flakes)
INSTRUCTIONS:
In a large non-stick wok, combine coconut milk, vanilla and sugar. Stir until sugar is dissolved. (Note: Cooking in non-stick pan will make stirring a lot easier when the mixture is already thick.)
Add glutinous rice flour. Cook in medium low heat. Keep stirring until mixture thickens. You'll know it's thick enough when you can hardly stir it. It will take approximately 45 minutes to 1 hour. Be sure to stir constantly to prevent mixture from sticking to the bottom of the pan. The secret to a thick and sticky kalamay is to cook it in low heat with constant stirring. In 30 minutes, the mixture is already cooked...but for a more sticky and chewy consistency, you can go as long as 1 more hour of stirring. I just did 30 minutes more.
Take off from heat and transfer to a plate covered with banana leaves. If you don't have banana leaves, you can just slightly grease the plate to avoid the kalamay from sticking. Flatten the top with a piece of banana leaf or a greased spatula.
Serve plain or sprinkle with latik or sesame seeds on top. I love it with toasted pinipig!
In a medium bowl, whisk egg yolks and then add the condensed milk. Continue to whisk until combined. Add the milk and a drop of vanilla essence and continue whisking untill all ingredients are combined.
Strain the egg and milk mixture onto a clean medium bowl to get rid of any impurities or leftover egg whites. This will ensure you get a smooth leche flan.
In a small saucepan on low heat, pour the sugar in and begin to caramelise. Keep your eyes on this as you don’t want it to burn. Turn off heat once sugar has caramelised into a nice golden brown colour.
Immediately pour the caramelised sugar into your mould or cake pan and swirl it around a bit to cover the bottom evenly. Set this aside to cool but DO NOT let this get hard.
Pour the eggs and milk mixture into your mould with the caramelised sugar (make sure the caramel has cooled off otherwise it will blend with the leche flan mix which we don’t want) and steam on a double boiler for about 30 minutes on low to medium heat.
Notes: --Some people bake their leche flans on a water bath but I don’t know what the results would be. I have always known for leche flans to be steamed. --Ensure that when you pour your leche flan mix into the mould, your caramel has cooled down otherwise, you will end up incorporating the caramel into the leche flan mixture. You will lose that golden brown caramel layer on top. Source : much a munch
4 plantain banana, peeled and cut into small pieces
300 g sweet potato, peeled and cut into small pieces
300 g ube (purple yam), peeled and cut into small pieces
100 gm fresh jack fruit, sliced into thick pieces
4 cups coconut milk
2 cups coconut cream
1 3/4 cups light brown sugar
1/4 cup cooked tiny sago (tapioca pearls)
2 pandan leaves
1 cup glutinous rice flour
1/2 cup water
INSTRUCTIONS:
For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
In a big pot, bring coconut milk and pandan leaves to boil.
Add in the sugar and stir to dissolve.
Add the purple yam, and sweet potato and simmer for 3 minutes.
Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
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