Special Pancit Palabok

INGREDIENTS:

• 3 tbsps cooking oil 
• 1 head garlic, crushed 
• ½ cup deboned tinapa (smoked fish) flakes 
• 1 pouch Palabok (Shrimp Gravy) Mix 
• 3 cups stock or water 
• 16 cups water 
• 2 tbsps cooking oil 
• 1 pack bihon 
• 2 pcs hard-boiled eggs, sliced 
• 2 tbsps garlic, fried until golden in color 
• ½ cup shrimps, boiled, shelled, deveined and halved 
• 3 tbsps dahon ng sibuyas (spring onions) chopped 
• ½ cup chicharon, crushed 
• 4 pcs calamansi, sliced crosswise 
• patis or fish sauce to taste 

INSTRUCTIONS:

1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.
4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.
5. Serve with patis. (optional)

Source : True Confections

Chicken Barbecue a la Aristocrat

INGREDIENTS:

• soy sauce, just enough to achieve the color you like
• 7up or Sprite, just enough to cover the meat
• 1 large garlic head, peeled and crushed
• 1 lemon, juiced
• 2 tbsp. sugar
• 3 chicken legs & 3 chicken thighs
• coursely ground pepper
• salt to taste

INSTRUCTIONS:

1. Combine all the ingredients, except the chicken. Taste and when you’re happy with the marinade, you can then add in the chicken. Chicken barbecue must be marinated for minimum of 5 hours (to make it even tastier it can be marinated for up to 2 days and 2 nights max)
2. For the sauce and baste, Use about 2 cups of the marinade and add some oyster sauce (worcestershire from the original recipe), UFC catsup (will use it if you want to make it sweet) and 1 tablespoon of oil. Bring to a boil until sauce gets a bit thick.
3. Grill. I just used my pre-heated oven grill and basted 4 times for 20 minutes. Cook for 20 minutes at 180C, but additional of 10 minutes more won’t harm.

Source : Infinity

Buko Pie

INGREDIENTS:

Buko Filling:
4 young coconut (cut into large pieces)
1/2 cup milk
1/2 cup sugar (add more if you want)
3 tbsp cornstarch dissolve in 2 tbsp coconut water

1. In a large pot combine coconut meat, sugar, milk and dissolved cornstarch.
2. Bring to boil stirring constantly until thickened. Cool.

Crust:

• 2 1/2 cups flour
• 2 sticks butter, cold and cut into small cubes
• 2 egg yolk
• 2 tbsp sugar
• 4 tbsp ice cold water
• 1/2 tsp salt

1. Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
2. Combine egg yolks and cold water. Mix together until combined.
3. Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
4. Turn out onto work surface, knead once or twice until dough comes together. Divide dough into two parts with one part slightly bigger than the other. Cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
5. Pre-heat oven to 190 C
6. Dust a work surface with flour. Roll out dough into thin sheet.
7. Lift dough using rolling pin and lay it over a 8 inch pie pan.
8. Roll out remaining dough for the top crust. Set aside.
9. Add the filling. Cover with a top crust. Flute or crimp edges together to seal. Cut several steam vents across top. Brush with beaten egg.
10. Bake at 190 C for about 30 minutes until golden brown.

Source : My Kitchen and Photography

Crispy Pork Belly Lechon Kawali

INGREDIENTS:

• 1lb pork belly
• 1 tsp Dry Ginger Powder
• 1 tsp Five Spice Powder
• 1/2 tsp white pepper
• 2 tsp salt

INSTRUCTIONS:

• Wash the meat under cold water.
• Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
• Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.
• Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: 5 spice powder, spiced ginger powder, white pepper and salt.
• Let it cure for 1 hour, though over night is better for a deeper flavor.
• In a oven or a large cast iron pan, fill up it with oil sufficient to cover the skin of the pork belly. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.
• Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scratch it off with a kitchen knife.
• Let it rest until cool to the feel and cut into large  slices.

Source : IceKramBol Recipes

Crispy Kangkong

INGREDIENTS:

• 4 bunches kangkong leaves, cleaned
• 3 cups corn starch
• 5 cups cooking oil
• salt and monosodium glutamate ( MSG) to taste (vetsin)
• 1-1/2 cup water
• 1 cup flour
• 1 pc boiled egg, grated medium

INSTRUCTIONS:

1. Clean kangkong and draw off leaves thoroughly.
2. Remove leaves from stem. Set aside.
3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.Mix until smooth in consistency.
4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.
5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Source : Philippine Country

Rellenong Pusit (Stuffed Squid)

INGREDIENTS:

• 6 pcs medium sized Squids 
• 300 gms ground pork 
• 1/2 cup bread crumbs  
• 1 red bell pepper , finely chopped 
• 1 large onion, finely chopped 
• 2 cloves garlic, chopped 
• 1 tsp grated ginger 
• salt and pepper to taste 
• 1 tbsp oyster sauce 
• 1 tbsp soy sauce 
• 2 tbsp cooking oil 
• green onions, for garnish      

For the sauce: 

• 1/2 cup tomato sauce 
• 1 tbsp oyster sauce 
• 1 tsp soy sauce 
• 1 tsp grated ginger 
• salt and pepper to taste 
• 1 tsp of sugar 
• 1/2 cup water

INSTRUCTIONS:

1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won't be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that's in the center of the tentacle.  
2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing) 
3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks. 
4. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside. 
5. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft.  
6. Serve warm. Enjoy!

Source : Pinoy Kitchenette

Biko (Filipino Sweet Sticky Rice)

INGREDIENTS:

• 3 cans (14 oz. can) coconut milk
• 4 cups sweet rice
• 2 cups brown sugar, lightly packed
• 1 cup coconut cream

INSTRUCTIONS:

1. Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.
2. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. 
3. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
4. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

Source : The Ivory Hut