Buko Pie

Ingredients:

CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

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 method:

1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. 

2. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.

3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. 

4. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown.

Filling method:

1. Combine all ingredients except cheese and cook over low heat. 

2. Continue stirring until thick. Pour mixture into pastry-lined pie pan.

3. Top filling with the second crust. Seal ends all around with a fork.

4. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top.

5. Bake for additional 5 minutes. Serves 8

Combine all ingredients except cheese and cook over low heat. 

Squash Cuchinta

Ingredients:

1/2 cup sugar
1 cup + 3 tbsp. water
3/4 cup all purpose flour
1/2 cup squash, boiled and mashed
1/2 tbsp. lihia
oil for greasing mould
coconut, freshly grated

Cooking method:

1. Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
by little to the cooled syrup while stirring. 

2. Add the mashed squash. Blend and strained the lihia. Mix thoroughly.

3. Line cuchinta molders (muffin pans can be used as substitute) with oil.

4. Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
cloth or waxed paper. 

5. Steam for 2 minutes or until set. Serve with grated coconut. Serves 15

Fish Balls

Ingredients:

2 cups flaked fish
4 tbsp flour
fresh or evaporated milk
2 tbsp kinchay or spring onion stalks, finely chopped
oil for sauteing
sugar
soy sauce
vinegar
salt and pepper to taste 

Cooking method:

1. In a bowl, mix flaked fish, flour and milk. Add salt and pepper, kinchay or spring onions.
2. Refrigerate mixture until it is firm and sticky.
3. Form mixture into small balls.
4. Boil water in a saucepan. Drop balls into the water, remove, then saute in oil until brown. Serve fish balls with sweet-and-sour sauce.
5. To make sauce; Combine soy sauce, vinegar and sugar. 

Note:
Fish balls are  sold skewered on bamboo sticks and dipped in various sauces as street food. The deep fried fish is enjoyed as a snack and is very popular.

Fruit Salad

Ingredients:

1 big bowl of assorted cube fresh fruit, about 2 kilos
1 cup thick all purpose cream
1 cup condensed milk

Procedure:

Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.

Kamote Que

Ingredients:

1 kilo big size kamote, sweet potato
1/2 cup brown sugar
1 tbsp. cinnamon powder
1/2 liter cooking oil

Procedures:

1. Using a small knife remove skin of each sweet potato and cut into large strips. 

2. In a large wok at high flame, heat cooking oil. 

3. Deep fry in batches potato for 2-3 minutes or until color change to light brown. Remove from wok and place in a large bowl. 

4. Toss in brown sugar and the cinnamon until all the sweet potato sticks are evenly coated. Now return to the heated wok and continue to fry and stirring occasionally for 1-2 minutes or until sugar has melted and have infused to the sweet potato sticks. 

5. Remove sweet potato from wok and drain excess oil. 

6. Let cool down and serve.

Budbud Pilipit

Ingredients:

3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar

Banana leaves

Cooking method:

1. Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.

2. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.

3.Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.

Bibingka Cassava Recipe

Ingredients:

1 kilo cassava roots or kamoteng kahoy (grated)

4 cups coconut cream

2 cups white sugar

¼ cup melted butter or margarine

2 whole eggs

dash of eggs yellow food coloring(optional)

Topping:

1 can (big) condensed milk

1 cup thin coconut cream2 tbsp. Flour 

Cooking instructions:

1. Dissolve flour in ¼ cup of the coconut cream before blending with condensed milk and the rest of the coconut milk. 

2. Cook in medium heat stirring constantly until it thickens.

3. Beat eggs slightly. Add to all ingredients. Mix well until well blended.Pour into a grease pan, lined with banana leaves (greased). 
4. Bake a preheated oven at 340 for 20 minutes. Pour topping on top, continue baking for 15 minutes or until topping golden brown. 

      

Halo Halo

 Ingredients:

2 cups sweetened garbanzos, drained

1 cup sweetened beans, drained

1 cup red kaong, drained

1 cup green nata de coco, drained

1 cup sweetened macapuno

1 250ml NESTLÉ All Purpose Cream

Halayang ube (optional)

NESTLÉ Cornflakes (optional)

Ice cream (optional)

Milky Melon

Milky Melon Sago is great for this hot season. Try it now…

Ingredients:

1 medium ripe melon, shredded

1 cup cooked sago

1 cup chopped cooked red gulaman

 ½ cup sugar or to taste

1 cup Alpine

2 liters water

Crushed ice

Siopao

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.  

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

Ingredients:

6 cups flour

1 package active dry yeast

1 lb cubed pork loin or chicken thighs

1 cup white sugar

2 teaspoons cooking oil

1 cup lukewarm water

1/2 cup boiling water

6 hard-boiled eggs

2 green onions

4 teaspoons light soy sauce

4 teaspoons brown sugar

4 teaspoons oyster sauce

1 teaspoon cornstarch, dissolved in 2 t. water

2 cloves garlic

3 teaspoons salt

6 teaspoons baking powder

Cooking instructions:

Siopao Dough:

Mix flour, salt and baking powder in a medium bowl, set aside.

In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.

Mix thoroughly

Cover with a cloth and let rise 1 hour.

Meanwhile, dissolve the white sugar in the boiling water.

Stir well then let cool to lukewarm.

Pour into the yeast mixture, then add the rest of the prepared flour mixture.

Stir to blend well.

Grease a large bowl.

Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.

Place ball into bowl, turn once and cover with a damp cloth.

Let rise 2 hours or until doubled.

How to make Siopao:         

Punch down dough and knead on a floured board for 3 to 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces, making 24.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Dust with flour if needed to prevent sticking.

Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper and place in steamer.

Repeat until done.

Cover with a damp cloth and let rise for 1 hour.

Steam Siopao for 20 minutes.

You can freeze cooked Siopao, simply re-steam for 10 minutes.

Tags: chicken, beef, pork               

Sapin-Sapin Recipe

 Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.  Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many.  Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

Estimated cooking time: 1 hour and 30 minutes

Ingredients:

1 1/2 cups malagkit dough (galapong)

1/2 cup rice galapong

2 1/2 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring; violet & egg-yellow 

Cooking Instructions:

1. Blend all ingredients except mashed ubi and food coloring.

Divide into 3 parts   

2.To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.

3. 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.

4. Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

5. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

6. Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

7. Cool before slicing.    

        

Leche Flan

Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.  

Ingredients: 

* 10 egg yolks 
* 1 can (390g) condensed milk 

* 1 can (390g) evaporated milk 

* 1 teaspoon of vanilla extract

The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.  

Cooking procedure: 

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.

2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla. 

4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick. 

5. Cover moulds individually with aluminum foil. 

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking. 7. Let cool then refrigerate.

Filipino Spaghetti

Estimated & preparation & cooking time: 40 minutes.

Ingredients:

1 kg. spaghetti noodles

1/2 kg. ground beef

1/2 kg. ground pork

1/4 kg. hotdogs, diagonally sliced

1 kg. tomato sauce

3 pieces laurel leaves (bay leaves)

1/4 cup brown or white sugar

2 green bell peppers, diced

2 onions, chopped

1 head garlic, minced

3 tablespoons of cooking oil

1 cup of water

Salt and pepper to taste

1/2 cup grated cheese

Cooking Instructions:

1. Cook spaghetti noodles according to package instructions.

2. In a sauce pan or wok, sauté garlic and onions in cooking oil.

3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

4. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes.

5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

6. Serve with the cooked spaghetti noodles and grated cheese on top.

                   

Maja Blanca

This famous Maja Blanca Recipe is made from coconut milk and corn starch.

 

Estimated cooking time: 1 hour and 20 minutes.

Ingredients: 

1/2 c. thick coconut milk

1 c. rice flour 

1 c. sugar 

1/2 c. cornstarch 

3 tbsp sweet corn kernel 

4 c. fresh coconut milk or water 

1/2 c. grated frozen buko (optional) 

Cooking Instructions:

1. Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.

2. Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

3. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.

4. When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Tags: delicacy, desserts, rice

  

Binignit

Ingredients:

 

1 pc white gabi (substitute cassava if available), cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ubi (no substitute), cubed
4 tbsps landang or tapioca
4 pcs ripe cardaba (or semi-ripe plantain), sliced
2 cups coconut milk
1 cup coconut milk, diluted with water 

How to cook binignit:

• Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.
  
• Add sugar, salt, and landang (or tapioca).
  
• Simmer until all ingredients are tender and mixture is thick.
  
• Add 2 cups coconut milk. Cook in medium heat.
  
• Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
  
• Serve hot.
  

Calamay or Kalamay Hati

Calamay or Kalamay-hati is native delicacy basically made from a concoction of ground sticky rice, sugar and coconut milk plus . It is sold in halved coconut shells that are sealed by "paper tapes".

Ingredients:

• 
  
  2 kilos of pilit (sticky or glutinous rice used in rice cakes)
• 
  
  6 kilos of brown sugar1 kilo of mascobado
• 
  
  ½ kilo of sesame seeds for toppings (optional)
  (This recipe can fill 40-42 pcs. of 250 ml plastic containers)

Instruction:

1. 
   
   You need to wash the pilit. Make sure you wash it thoroughly. Put the pilit 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 ½ to 2 cups of water)
2. 
   
   The next step is to galling or to grind the pilit.
3. 
   
   The ground pilit 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.
4. 
   
   Stir this mixture continuously for 45 minutes.

The kalamay hati is now ready to serve. You can sprinkle the sesame seeds as toppings.

Espasol

ESPASOL INGREDIENTS:

 
4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt

ESPASOL PROCEDURES:

 
1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form. Set aside 1/2 cup of the the powder.
2. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
3. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
4. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.

Suman

Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar. Suman is also known as Budbud in Visayan dialects in other parts of the Philippines.

 Ingredients:

 

3 cups malagkit rice

2 teaspoons salt

2 cups thick coconut milk

Procedures:

* Soak malagkit in water for an hour or until grains are swollen. Drain.

* Add salt and coconut milk.  Mix well.

* Prepare ibus then fill with rice mixture.  Seal tubes and tie with strips of the ibus.

* Arrange the Suman in a big saucepan and cover with water. Cover the pot and boil for 2 hours or until cooked.

*Serve with sugar or ripe mango.

How to wrap a Suman Ibu

• Fold the end of the buri leaf by 1 ½ inches.
• Fold the bottom edge into a triangle.
• Start rolling up the buri leaf in an overlapping manner.
• Roll up the buri to make a tube.
• Attach a small piece of wooden pick to secure the tube.
• Fill the tube with malagkit.
• Seal the ibus tube.
• Tie with strips of buri.

Tags: delicacy, rice

  

   

Sayongsong

Sayongsong is a rice-based delicacy of Agusan Del Norte. It is made of ground ordinary rice, ground glutinous rice, roasted peanut, brown sugar, and coconut milk. Juice from 1 piece lemoncito, better known as kalamansi, can be added if desired. 

 

Procedures:
 
1. Wash and soak rice for 15 to 20 minutes.
2. Grind together with peanuts. Set aside.
3. Mix sugar and coconut milk and boil for 10 minutes.
4. Filter and mix with all the other ingredients.
5. Cook in a pan with constant stirring until the mixture becomes firm. Put lemoncito juice.
6. Cool, mold into cones and wrap in banana leaves.
7. Steam for 15 to 20 minutes.

Special Puto

Ingredients :

1/4 c. of butter or margarine, softened (not melted)
1 c. of flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 c. of milk
4 egg whites
slices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)

Cooking procedure :

In a bowl, sift together the flour and baking powder.

In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.

Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.

Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.

Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.

When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form.

Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them.