Kutsinta (Brown Rice Cake)

INGREDIENTS: 

• 400 grms tapioca flour or cassava starch
• ½ kg plain flour
• 1 kg brown sugar
• 1900 ml water
• 30 ml lye water
• orange food color
• grated coconut

INSTRUCTIONS: 

1. 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.
2. 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.
3. 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.
4. 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. 
5. 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.
6. Take the “kutsinta” from the steamer and allow cooling. Meanwhile continue with the succeeding batches. Continue cooking until all the mixture is consumed.
7. Remove the cooked “kutsinta” from the molds and arrange them in serving plates. Top them with grated coconut and serve.

Source : Kusina 101

Fish Escabeche (Sweet and Sour Fish)

INGREDIENTS: 

Sweet and Sour Sauce:

• ½ cup of white vinegar
• ½ cup of white sugar
• ½ cup water
• ¼ cup tomato or banana ketchup
• 1 thumb size ginger, julienne
• 1 tablespoon vegetable oil for sauteing
• 1 bell pepper cut in stripes
• 1 medium size onion, quartered
• 1 carrot, Julienne

Choose any of the following fishes:

• Big Tilapia, Lapu-lapu, Maya-maya, tuna, Fish fillet of any kind

INSTRUCTIONS: 

Sweet and Sour Sauce:

1. In a deep pan, sauté ginger in a low fire. Once you smell the aroma, add the vinegar and water. Let it simmer for at least a minute.
2. Add sugar and ketchup. Stir until the sugar are dissolved.
3. In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
4. Pour and mix the slurry in the pan to thicken the sauce
5. The sauce is now ready for use.

Fish Cooking Procedure:

1. Pick your chosen fish.
2. Clean it thoroughly: remove innards, gills, fins and scales.
3. Heat up enough oil (oil amount depends how big is the fish) in deep frying pan and slowly drop the fish. Cook until the its color turns brown.
4. Arrange fish on a plate and garnish with onions, bell pepper and carrots.
5. Pour the sweet and sour sauce over it.
6. Serve and enjoy.

Source : cafenilson
Image: Kusina Queen

Chicken Gizzard Bopis

INGREDIENTS:

• 1/2 Kg Chicken Gizzard (cleaned)
• 1/2 cup minced garlic
• 1/2 cup minced onion
• 1/4 cup minced ginger
• 3 pcs chili - minced
• 1/2 cup tomato - chopped
• 1/2 cup carrots - chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tb Spoon vinegar
• 1/2 Tb Spoon sugar
• 1/2 cup water

INSTRUCTIONS:

1. Bring to boil water with gizzard and a teaspoon of salt for 10-15 minutes. Once cooked, drain and chop.
2. Heat oil in a pan. Saute ginger,  garlic, onion and tomato.
3. Add in the chopped gizzard, chili, salt and pepper. Saute for about 3-5 minutes.
4. Pour in vinegar, water and sugar. Have it simmer for a minute or two before mixing it with your ladle.
5. Mix the chopped carrots and let it simmer for another 3 minutes.
6. Add some more condiments according to your taste.

Source : Pinoy Tsibog

Sapin-Sapin (Layered Sticky Rice Cake)

INGREDIENTS:

• 1 1/2 cups malagkit flour(sweet rice flour)
• 1 can coconut milk
• 1/3 cup white sugar
• 1 can condensed milk
• 1 can coconut milk for latik
• food coloring; Ube flavor and Langka flavor

INSTRUCTIONS:

1. Blend all ingredients except food coloring
2. Grease a round baking pan . Divide mixture into 3 equal  portions. 1 cup each bowl. Add food color/flavor into 2 portions and leave another  as it is.
3. Pour the langka flavor into the pan.Place in a steamer and steam for 15 minutes.
4. Next the ube mixture and steam for another 15 minutes.
5. Then plain white and steam for 20-25 minutes.
6. Cool completely . Serve with latik.

Source : The Eating Room

Pinakbet (Filipino Shrimp and Vegetable Stew)

INGREDIENTS:

• 1 lb. medium shrimps, shelled and deveined
• 1 cup water
• 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:

1. 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.
2. 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.
3. 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.
4. Add cooked shrimps and tomato; gently stir and correct seasonings.
5. Transfer into a serving plate. Serve with steamed rice.
6. Enjoy!

Source : BlogHer

Ginisang Munggo (Sautéed Mung Beans)

INGREDIENTS:

• 1 cup munggo (mung beans)
• 1/2 lb side pork ribs, thinly cut
• 5 cups water
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• 1 small root ginger, cut thinly
• 1 tsp alamang (shrimp paste)
• a bunch of malungay leaves

INSTRUCTIONS:

1. Place munggo beans in boiling water until tender. Set aside.
2. Heat cooking oil in a pan. Saute garlic, onion and ginger.
3. Add pork . Saute until golden brown.
4. Add shrimp paste.
5. Then add the cooked munggo and water.
6. Simmer until pork is tender.
7. Add malungay leaves. Simmer for few more minutes.
8. Serve with steamed rice and fried fish.

Source : Magluto.com

Camaron Rebosado

INGREDIENTS:

• 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

1. 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

1. In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.
2. 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

1. Mix all batter ingredients until smooth.
2. 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

Creamy Carbonara

INGREDIENTS:

• 500 grams Fettucine noodles(or any desired pasta)
• 1 can evaporated milk
• 250 ml all purpose cream
• 1 can creamed of mushroom soup
• 200 grams sweet ham
• 200 grams bacon
• 1 head garlic, minced
• 1 onion, minced
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 250 grams grated Parmesancheese
• 2 tablespoon parsley, chopped(optional)

INSTRUCTIONS:

1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Note:
For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

Source: trending pinas

Embutido

 

INGREDIENTS:

• 1 lb ground pork
• ¼ cup garlic, minced
• ½ cup onions, minced
• ¼ cup carrots, minced
• ½ cup red bell pepper, minced
• ½ cup green bell pepper, minced
• 1 Tbsp sweet pickle relish
• 2 Tbsp raisins
• 1 pc. chorizo, finely chopped
• 1/4 cup grated cheese
• 2 Tbsp liver spread
• 1 egg, beaten
• 1 Tbsp soy sauce
• 1 Tbsp Oyster Sauce
• 1 Tbsp Filipino Ketchup
• 1 Tbsp all-purpose flour
• 2 Tbsp Bread crumbs
• 2 slices whole wheat bread, flaked and soaked in 1/4 cup evaporated milk
• 2 tsp salt
• 1 tsp ground black pepper

For filling:

• 3 eggs, hard boiled & quartered
• 3 beef franks, halved lengthwise

INSTRUCTIONS:

1. In a bowl, season ground pork with salt and pepper.
2. Add the garlic, onion, carrots, bell pepper (red and green), pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sauce, oyster sauce and ketchup. Mix well.
3. Add the bread and milk mixture, bread crumbs, flour and the beaten egg. Mix thoroughly.
4. On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leaving about 3 inches of space on both ends of the foil.
5. Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.
6. Roll the foil to form a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.
7. Over medium heat, cook in a steamer for 1 hour.
8. Remove from steamer and allow to cool down. Refrigerate until ready to serve.
9. Unwrap and slice. Serve with hot rice and your choice of dip.

Source : Pinay in Texas

Taho

INGREDIENTS:

• 330 g extra soft tofu 
• 1/2 cup uncooked tapioca pearl (sago) 
• 1/2 cup brown sugar 
• 1/2 cup water 
• 5-6 drops vanilla essence (optional) 
• water for boiling sago

INSTRUCTIONS:

1. 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. 
2. 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. 
3. 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. 
4. When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten. 
5. Slightly stir and serve warm or cold. Enjoy!

Source : Cook n Share

Sweet Orange Chicken

INGREDIENTS:

For the marinade and sauce:

• 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

1. 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.  
2. 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

1. 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.
2. 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.
3. 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).

Source : City Wife Country Wife

Halo-Halo

INGREDIENTS:

• Sweetened red beans
• Sweetened garbanzos
• Sweetened saba banana
• Sweetened kamote
• Sweetened jackfruit
• Sweetened kaong
• Cooked sago
• Pinipig
• Macapuno
• Shaved/Crushed ice
• Ice cream
• Ube haleya
• Leche flan
• Milk
• White sugar

INSTRUCTIONS:

1. 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.

Source : Pinoy Foods

Maja Blanca

INGREDIENTS:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

INSTRUCTIONS:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Enjoy!

Source : Ms B Photo Blog

Tokwa't Baboy with Tausi

INGREDIENTS:

• 1 kilo of pork belly, cut into cubes 
• 1 thumb size ginger, chopped 
• 3 cloves of garlic, chopped 
• 1 small onion, chopped 
• 1 medium tomato, chopped 
• 300g extra firm tofu, cubed 
• 1 can (180 g) of tausi or black beans 
• pepper to taste 
• 5 stalks of kinchay/cilantro, chopped 
• cooking oil 
• 1/2 cup of water

INSTRUCTIONS:

1. 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. 
2. In a separate pan, add in some cooking oil and fry the tofu until it’s brown on all sides. 
3. 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. 
4. Serve and enjoy your Pork and Tofu in Black Beans.

Source : Cook n Share

Siopao Bola Bola (Pork Steam Bun)

INGREDIENTS: 

Filling:

• 300 grams ground pork
• 3/4 cup chopped spring onions
• 1 tbsp sesame oil
• 1 tsp white pepper
• 1/2 tsp black ground pepper
• 1 1/2 tsp salt
• 1-2 tbsp mirin (wine and sugar)
• 1 egg white
• 1-2 tbsp cornstarch or tapioca starch

1. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.)
6. 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.
7. Place the bun in a steamer with the cut parchment paper on each base.
8. Cover and let it rise for 30 mins.
9. 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

Source : Irene's Recipe

Beef and Broccoli in Oyster Sauce

INGREDIENTS: 

• 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: 

1. 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. 
2. 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. 
3. Stir together the sauce ingredients in a small bowl and set aside. 
4. 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. 
5. 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.

Source : What's For Dinner

Chicken Cordon Bleu

INGREDIENTS: 

• 4 pcs chicken breast, boneless and skinless
• 4 pcs ham
• 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: 

1. Pre-heat oven into 180°C
2. Gently pound the chicken breast into 1/4 thickness using a meat mallet.
3. Season the chicken meat - sprinkle salt and ground pepper on both sides.
4. 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. 
5. Dredge in flour. Then brush with beaten eggs. Then finally roll in bread crumbs mixture.
6. Brush the baking pan with olive oil, then place the chicken rolls.
7. 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.
8. Bake for another 15 minutes.
9. You may serve this your favorite sauce.
10. This makes 4 servings. Enjoy!

Source : Pinoy Kitchenette

Buko Pandan

INGREDIENTS: 

• 8 leaves of Pandan - cleaned well
• 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: 

1. 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.
2. 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.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

Source : Lutong Pinoy Recipe

Ensaymada

INGREDIENTS: 

• 2 tsp instant yeast
• 2/3 cup water
• 3 1/2 cups all-purpose flour, sifted
• 1/3 cup sugar
• 1 tsp salt
• 3 large eggs
• 1/4 cup evaporated milk
• 1/3 cup unsalted butter, melted
• Topping: creamed butter, grated cheddar cheese, sugar (to taste)

INSTRUCTIONS: 

1. Dissolve yeast in 1/3 cup of water. Set aside.
2. In a mixing bowl with dough hook, place sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
3. 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.
4. Add unsalted butter and continue mixing until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.How to shape ensaymada
6. Let the dough rest for about 15 minutes at room temperature.
7. Punch down the dough and divide it into pieces weighing 60 grams each.
8. Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
9. Roll out the pieces thinly into 8″x5″ rectangles. Brush surface with butter.
10. Roll into a long rod and twirl into shape, locking ends to seal.
11. Place each piece in a greased ensaymada moulder.
12. Let the dough rise until it doubles in size. (Approximately 1 1/2 hours at room temperature)
13. Bake for 17 minutes at 325 F or until golden in colour.
14. Let the bread cool then remove it from moulder.
15. Brush the top of each ensaymada with creamed butter and sprinkle with grated cheese and sugar.

Source : Sweet Samsations

Filipino Pork Dinuguan

INGREDIENTS: 

• 1/2 kilo pork meat & pork belly (diced)
• 1/4 kilo pork liver (diced)
• 1/4 kilo pork intestines
• 1 small head of garlic (minced)
• 1 small/medium onion (minced)
• 1 thumb-sized ginger, minced
• 3 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo
• 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce
• 2 cups pig's blood
• 4 long green peppers
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS: 

1. Store pig's blood in the fridge until needed.
2. Sauté garlic, ginger, onion in hot oil in a sauce pan or pot.
3. Add the meat & pork belly, liver & intestines, laurel leaves and sauté for another 3-5 minutes
4. Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.
5. Add in more water if it dries up before the pork is cooked or tender.
6. Add the vinegar or sinigang mix
7. Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.
8. Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.
9. Pour the mashed blood into the pot then bring to a boil.
10. Simmer in medium heat for about 5 minutes while stirring.
11. Season with sugar, salt, black pepper to taste.

Note: 
For a rich, thick, and saucy dinuguan, make sure that the pig's blood is pure. No water added.

Source : Lahat Sarap

Piayaya or Piaya

INGREDIENTS:

Dough:

• 1 cup all-purpose flour
• A pinch of salt (optional)
• 3 tbsp. butter or shortening, chilled
• 5-6 tbsp. water, icy cold

Filling: 

• 1/2 cup dark muscovado sugar
• 1 tsp. glucose or honey syrup
• 1/8 cup sesame seeds, for coating

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

Source : pingdesserts.com

Basic Chicken Pastel

INGREDIENTS:

• 1 kilo boneless chicken, cut into servings
• 1/2 can cream of mushroom soup(i prefer Campbell’s)
• 2 pieces onions, chopped
• 3 cloves garlic, chopped
• 1 cup grated cheese
• 1/2 cup butter
• 6 pieces hotdog or 1 chorizo sausage, cut sliced diagonally
• 200 grams tomato sauce(optional)

INSTRUCTIONS:

1. In a pot, heat butter and saute onions and garlic until translucent.
2. Add chicken, keep stirring. Cover and simmer in a low heat for 10 minutes or until chicken is tender.
3. Add hotdogs, tomato sauce, cream of mushroom soup and cheese. Simmer for 5 minutes.
4. Adjust seasoning with 1 tablespoon salt and pepper. You may add 1 cup of chicken broth if needed.
5. Transfer to serving plate with grated cheese on top. Serve and enjoy!

Source : Cook Eat Share

Special Bibingka Recipe

INGREDIENTS:

• 2 cups rice flour
• 1 cup light brown sugar
• 1 tbsp. baking powder
• 3 eggs, beaten
• 3 tbsp butter, melted
• 1 can (400 mL) coconut milk
• 1 banana leaf (optional)
• 1 tbsp butter, sliced
• 2 tbsp. fresh (or frozen) grated coconut
• 1/2 cup grated cheese
• 1/4 cup fresh milk

INSTRUCTIONS:

1. Preheat oven to 375 deg. Fahrenheit. 
2. Combine rice flour, baking powder, and salt. Mix well and set aside. 
3. Cream butter then gradually put-in sugar while mixing. 
4. Add eggs then mix thoroughly. 
5. Gradually add rice flour, salt, and baking powder mixture then continue mixing. 
6. Pour-in the coconut milk and fresh milk. Mix or stir for 1 to 2 minutes. 
7. Arrange the cut banana leaf on a cake pan. 
8. Pour the mixture on the pan. 
9. Bake for 15 minutes. 
10. Remove from the oven then top with grated cheese (do not turn the oven off). 
11. Put back in oven and bake for 15 to 20 min. or until the color of the top turns light to medium brown. 
12. Remove from the oven and set aside to cool. 
13. Brush with butter and sprinkle some sugar and grated coconut on top.

Note:
Try using fresh, natural coconut milk instead of the canned coconut milk found in grocery stores.

Source : Filipino Recipes

Kalamay with Pinipig Topping

INGREDIENTS:

• 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:

1. 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.)
2. 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.
3. 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.
4. Serve plain or sprinkle with latik or sesame seeds on top. I love it with toasted pinipig!

Source : Foodipino

Leche Flan

INGREDIENTS: 

• 5 egg yolks
• 200g condensed milk
• 60 mls milk
• a drop of vanilla essence
• 1/4 cup of sugar or caster sugar

INSTRUCTIONS: 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

INGREDIENTS:

• 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:

1. For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, bring coconut milk and pandan leaves to boil.
4. Add in the sugar and stir to dissolve.
5. Add the purple yam, and sweet potato and simmer for 3 minutes.
6. 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.
7. Serve hot.

Source : My Kitchen and Photography