Friday, September 3, 2010

ORIGINAL PALITAW

ORIGINAL PALITAW

INGREDIENTS:

2 cups sticky rice flour

1 cup grated young coconut

1½ cups water

½ cup sesame seeds

2½ cups white sugar


PROCEDURE:

· Combine the grated young coconut, sesame seeds and the white sugar together on a bowl. Mix very well and set aside.

· Dissolved the 2 cups sticky rice flour into a cup of water. Mix very well using your hands.

· On a deep sauce pan, bring half of the pan of water to the boil.

· While waiting for the water to boil, scooped a spoonful of the mixture and form each into round flattened shape. Place each palitaw patty on a plate powdered with flour or rice flour.

· Repeat the second steps until all the mixture has been used.

· Gently soak the palitaw patty onto the boiling water and wait until the patty floats from the boiling water.

· Once the patty was already floating, it means it is already done and cooked. Remove from the boiling water each palitaw, one by one, and dip its both side on the coconut mixture. Place on a serving platter.

· Repeat seventh step until all the palitaw patties has been cooked and dipped.

· Ready to serve.


MORE TIPS:

Did you know that the word “Palitaw” came to a Tagalog word (Philippines dialect) which means “ to float”. So it was named by its own reaction. If the Palitaw patty already floats, it means its already cooked and ready to be removed from the boiling water.

Tuesday, August 31, 2010

BINAGOL , a Filipino Specialty

BINAGOL

(10 servings)

INGREDIENTS:

1 cup fresh taro root, uncooked and grated

1 cup brown sugar

1 cup coconut milk

1 cup condensed milk

4 preserved egg (egg buro), may also use hard boiled egg, quartered

Banana leaves, lightly heated

Tie

4 empty coconut shells, cleaned


PROCEDURE:

· Combine and cook the grated taro, coconut milk and brown sugar together in a pan, over a medium heat for 6 minutes.

· Reduce heat into low, stirring continuously for another 10 minutes.

· Add the condensed milk, continue stirring for 15 minutes.

· Scooped the mixture and place into the 4 empty shells.

· Put the eggs at the middle of each shell. Over and wrapped each shell with the banana leaves.

· Tie it properly.

· Bring water to a boil on a casserole over a high heat.

· Cook into a steamer the Binagol for an hour or more.

· Ready to serve.

Wednesday, August 25, 2010

CHAMPORADO or HOT CHOCOLATE RICE

CHAMPORADO or HOT CHOCOLATE RICE

INGREDIENTS:

2 cups sticky rice

10 cups water

6 tablespoons cocoa powder

2 cups brown sugar or muscovado sugar

2 cups evaporated milk


PROCEDURE:


· Rinse well the sticky rice and drain.

· Add the cocoa powder and the water. Bring to the boil.

· Mix well, add the sugar and the milk.

· Place each serving into a bowl. Ready to serve.

· Serve hot or cold.

MORE TIPS:

- Champorado or Hot Chocolate Rice is a native Filipino dish (Philippines, Asia).

- Perfectly matches fried dry fish (tuyo).

- Best for miriendas or during snack time. Also best during cold and rainy seasons.

- It can be served with more fresh or evaporated milk and condensed milk as topping.

Sunday, August 22, 2010

MORON SUMAN

MORON SUMAN


INGREDIENTS:


200 grams sticky rice

800 grams white sugar

400 grams margarine

400 grams ordinary rice

100 grams peanut

6 cups coconut milk

3 teaspoons vanilla

Banana leaves

PROCEDURE:

· Combine the sticky rice and the ordinary rice together in a pan, pour the coconut milk and cook until fine.

· Add all the left ingredients except the banana leaves. Mix very well and cook until sticky and done. Remove from the heat.

· Wrapped the mixture in the banana leaves, in any desired size.

· Repeat third steps until all the mixture has been used.

· Arrange all the wrapped suman into a casserole (standing position).

· Add 2 cups of water and bring to the boil.

· Remove from the casserole and drain. After draining, place the Moron Suman to a serving platter.

· Serve hot or cold.

MORE TIPS:


- Moron Suman is a native Filipino dish (Philippines, Asia).

- Moron Suman is best to serve with coffee or hot chocolate drink.

- We can also dip Moon Suman into sugar before serving if you prefer to add more sweetness.

Friday, August 20, 2010

CASSAVA CAKE

CASSAVA CAKE

INGREDIENTS:


1 kilo cassava, grated and drained

3 cups grated cheese

6 eggs, lightly beaten

4 tablespoons vanilla

1 kilo white sugar

6 cups fresh milk or evaporated milk


PROCEDURE:

· Combine cassava, 1 cup grated cheese, milk, white sugar, vanilla and eggs. Beat well until smooth.

· Preheat the oven over 360 F.

· Pour the mixture into a baking tray. Sprinkle with 2 cups or left grated cheese on top.

· Baked until golden brown.

· Slice in any desired size, place each sliced in a serving saucer. Ready to serve.


MORE TIPS:

- It is required to use young cassava root because other wild old cassava root can be poisonous.

- Adding more grated cheese and fresh milk will add more good taste to the said menu.

Wednesday, August 18, 2010

MARUYA or BANANA HOT CAKE

MARUYA or BANANA HOT CAKE

INGREDIENTS:

4 cups banana (saba), cooked, boiled and mashed or minced

1 tablespoon baking powder

4 eggs, lightly beaten

Salt to taste

1 cup sugar

2 cups flour

Butter

Honey syrup

PROCEDURE:

· Beat the egg and sugar until thick to a mixing bowl.

· Combine flour, baking powder and salt. Add the flour mixture into the beaten egg and sugar.

· Add the mashed banana, mix well until smooth.

· Heat the butter into the skillet, pour and fry each maruya patty until both sides are golden brown.

· Serve hot with butter and honey on top.

MORE TIPS:

- We can also use over-ripe banana (saba).

- We can also use margarine instead of butter to avoid from sticking unto the skillet.

- We can also use condensed milk, creamy peanut butter or any sweetened syrup as toppings.

Monday, August 16, 2010

SPECIAL BINAN LAGUNA PUTO

SPECIAL BINAN LAGUNA PUTO

INGREDIENTS:

1000 grams pack of any Brownie mix

1½ cups water

Grated cheese

8 eggs

Preserved egg (egg buro) or white cheese

Grated young coconut

1 cup vegetable oil

PROCEDURE:



· Bring water to the boil into a casserole, ready the steamer.

· Mix the brownie mix, eggs, vegetable oil and water into a bowl. Mix very well until smooth.

· Pour content or mixture into a steaming tray. Sprinkle with grated cheese, sliced preserved egg or white cheese.

· Let it steam for 30-40 minutes until done.

· Serve with grated young coconut.

Friday, August 13, 2010

TUNA EMPANADA


(20 servings)

INGREDIENTS FOR THE PIE CRUST:

2 eggs

2 cups margarine

2 tablespoons white sugar

4 cups flour

Salt to taste

1 cup water


INGREDIENTS FOR THE SPREAD:

2 cups tuna flakes

2 medium potatoes, peeled and cut into small cubed

2 cups green peas (gisantes)

1 ½ cups red bell pepper, cleaned and finely chopped

2 cloves garlic, minced

Cooking oil

Ground black pepper



PROCEDURES:


WAYS IN MAKING PIE CRUST:

· Put the flour into a bowl, add the white sugar and salt, mix well using a 2 forks.

· Add the margarine into the mixture until very thick.

· Add the eggs and mix again, add the water and mix very well again.

· Spooned the mixture and shape each into a ball. Wrapped each ball into a wall paper and put in the refrigerator.


WAYS IN MAKING SPREAD:

· Fry the potatoes in hot cooking oil, until cooked but not totally brown. Drain on a kitchen paper and set aside.

· Saute garlic in a small amount of the cooking oil. Add the fried potatoes, tuna flakes, green peas and the red bell pepper.

· Stirring constantly until cooked and done.


WAYS IN MAKING THE TUNA EMPANADA:

· Get the balled flour mixture from the refrigerator. Put the balls into a clean table. Put the rolling pin of a small amount of flour.

· Flattened each ball using the wooden rolling pin, make each into a thin round shaped, this will be the wrapper or crust of the spread to make tuna empanada.

· Put each thin round shaped a spoonful of the tuna spread, let the 2 edge meet to enclosed the crust using a fork. Place each empanada into a tray.

· Repeat third step until done.

· Heat the cooking oil into a deep frying pan for deep frying.

· Gently place each empanada into the hot cooking oil and fry each side until golden or lightly brown. One by one if possible to avoid from sticking each other.

· Remove from the frying pan if already cooked, drain on a kitchen paper.

· Ready to serve or wrapped each into a paper before serving.


MORE TIPS:

- Drain each Empanada very well for health security to avoid from too much cholesterol.

- It is much better to use vegetable oil for cooking or deep frying but it will costs more expensive from the ordinary cooking oil but at least our health is free from too much cholesterol and less danger.

- Medicines and hospitalizations are more expensive than using vegetable oil.

- We can also use ground pork, ground beef, ground chicken and any fish flakes or smoked fish flakes as substitute to tuna fish.

- Adding more ground black pepper or bell pepper will lessen the fishy smell.

- It is also better to prepare Tuna Empanada as a business.

- Best to serve with sweet and sour sauce or ketchup.

Tuesday, August 10, 2010

OKOY, Filipino Specialty



INGREDIENTS:

2 cups cornstarch

½ cup asuete stock

2 cups flour

3 teaspoons baking powder

Salt and ground black pepper

3 cups shrimp stock

2 eggs, beaten

Cooking oil


FOR THE TOPPINGS:

2 cup spring onions, chopped

4 cups tofu, stripped

1 kilo shrimp, cleaned

2 cups papaya, grated

FOR DIPPINGS:

1 cup vinegar

1 garlic head, minced

Salt and ground black pepper

1 onion, chopped


PROCEDURES:

· Combine flour, cornstarch, baking powder, salt and ground black pepper in a bowl, mix very well. Set aside.

· Mix asuete stock, shrimp stock and eggs together. Beat until smooth.

· Heat the cooking oil in a frying pan for deep frying.

· Spread properly the grated papaya and toge in a saucer (desired amount). Sprinkle it with spring onion, stripped tofu, shrimp and small amount of flour mixture. Gently put it on the frying pan and fry until crunchy. Drain into a kitchen paper.

· Repeat procedure number 4 until the all mixture has been used.

· To make the vinegar dipping, just combine all the ingredients into a bowl.

· Place the okoy on a serving platter with the vinegar dipping.

· Serve while still crispy.

Saturday, August 7, 2010

KILAWING TUNA

(6 servings)

INGREDIENTS:

½ kilo tuna fillet

2 garlic head, minced

½ cup minced ginger

1 chilli pepper, chopped

2 finger pepper, sliced diagonally

1 bell pepper, cleaned, seeded

1 cup white vinegar

¼ cup coconut milk

Salt and ground black pepper


PROCEDURE:


· Rinse the tuna fillet with water, clean it by removing the left skin and bone. Sliced into 1 inch or bite size.

· Place it into a bowl and season it with salt and ground black pepper. Mix very well, pour the white vinegar and mix again. Cover and set aside for 2 hours.

· Remove the stock of the fillet, add the calamansi extract, garlic, chillies, bell pepper, ginger and onion. Mix well, and set aside for 30 minutes.

· Add the coconut milk, mix again.

· Place the Kilawing Tuna into a serving plate, then serve cold.

Monday, August 2, 2010

SHRIMP SIOMAI

SHRIMP SIOMAI

(6-8 servings)

INGREDIENTS:

½ kilo shrimp, peeled, finely chopped

Salt and ground black pepper

5 Chinese mushroom, quartered, soaked in water

¼ kilo pork meat (tenderloin), finely chopped

2 tablespoons sugar

6 tablespoons cornstarch

1 tablespoon sesame oil

1 egg white

1 onion, minced

Margarine

Wanton wrapper or siomai wrapper

FOR DIPPING SAUCE:

½ cup soy sauce

¼ cup calamansi extract

Chilli

Ground black pepper

PROCEDURE:

· To make the dipping sauce, combine all the ingredients in a bowl,mix well and set aside.

· Bring water to the boil in a large casserole.

· Prepare the streamer, brush the streamer with small amount of margarine. Set aside.

· Combine all the ingredients in a bowl, mix very well.

· Put 1 teaspoon of the mixture into each wanton wrapper. Wrapped properly, and place each siomai unto the streamer.

· When the water is already boiling, place the streamer at the top of the casserole. Steam the Siomai for 10-15 minutes.

· Place the steamed Siomai into a serving plate with the dipping sauce.

Wednesday, July 28, 2010

BEEF CALDERETA

BEEF CALDERETA

(8-10 servings)

INGREDIENTS:

1 kilo beef, cut into cubes or any desired size

2 bell pepper, cut into stripped

4 medium potatoes, quartered

Vegetable oil

1 cup tomato paste

1 clove garlic, minced

1 onion, cut into stripped

2 tablespoons liver spread

Salt and ground black pepper

¼ cup soy sauce

PROCEDURES:

· Bring the oil into heat and fry the potatoes. Place it into kitchen paper. Set aside.

· Saute garlic, onion, beef and soy sauce into a heavy pan or pressure cooker over a high-medium heat. Season with salt and pepper, add 4 cups of water. Cover and cook until the beef is already tender and cooked.

· Add the tomato paste, liver spread and bell pepper. Stir well and continue to cook until the sauce has already thickened.

· Add the fried potatoes and stir well.

· Remove from the heat and ready to serve.

MORE TIPS:

- You can add more bell pepper if you want to.

- Beef Caldereta can be served with hot rice, in any occasions, parties. Even in happy hour with wine or beer.

Sunday, July 25, 2010

CHICKEN TINOLA

CHICKEN TINOLA

(8-10 servings)

INGREDIENTS:

1 kilo chicken, sliced into desired cut

½ cup minced ginger

3 cloves garlic, chopped

1 onion, finely sliced

2 tablespoons vegetable oil

2 pieces sayote fruit (Philippine apple), pared and cleaned, diagonally cut into fine size (sayote fruit can also be replaced by green papaya)

Salt and ground black pepper to taste

1 cup chili leaves or malunggay leaves (Horseradish tree leaves)

1 liter of water

PROCEDURE:

· Heat the oil in a heavy pan over a medium heat. Add the ginger, garlic, followed by the onion, sweat until soft but not totally brown.

· Add the chicken and season it with salt and ground black pepper, simmer for 1 minute.

· Pour the water and add the sayote fruit or green papaya onto the mixture. Cover and simmer for 5 minutes or until the chicken and the vegetables were already cooked.

· Add the chili leaves or malunggay, cover the pan and tuned off the stove. Leave for at least 3 minutes.

· Serve hot.

Saturday, July 24, 2010

BEEFY CON SISIG

BEEFY CON SISIG

(8-10 servings)

INGREDIENTS:

1 kilo ground beef

1 cup etract calamansi (Philippine lemon)

2 tablespoons chilli (labuyo), chopped

1 head garlic, finely chopped

2 cups onion, finely chopped

Salt and ground black pepper to taste

2 tablespoons vegetable oil

1 tablespoon butter or margarine, greased in a sizzling plate before serving

PROCEDURE:

· Heat the vegetable oil in a frying pan over a high heat, add the garlic, stirring continuously until golden brown. Add the ground beef, season with salt and ground black pepper, continue stirring to avoid sticking into the frying pan and until the beef has been already cooked.

· Reduce the heat to medium. Add the chopped onions and chilli. Pour the calamansi etact and tirring continuously until the miture has been mied well. Add more pepper if desired. Remove the pan from the heat.

· Heat the sizzling plate into a very high heat. When it is done, remove the sizzling plate carefully and grease or brush it with butter or margarine. Put the beefy sisig mixture onto the sizzling plate and serve while it is still hot.

Sisig is a Kapampangan cuisine (Pampanga, Philippine). They use boiled and grilled pork cheeks or pork tail as the main ingredient. If the said pork was already cooked, they chopped or sliced the meat into small pieces and seasoned it with chilli.

Sisig can be served with hot rice, also to any parties or gatherings, and also matched in happy hour while drinking wine or beer.


Sisig can also be served with any designs on top such as scrambled egg, more chilli toppings, onion rings, fresh parsley leaves, minced garlic, mayonnaise and a lot more.

Sunday, July 18, 2010

CREAMY CHICKEN CURRY

CREAMY CHICKEN CURRY

(Serves 10-12)

INGREDIENTS:

1 kilo chicken, cut into fine size

2 tablespoons vegetable oil

¼ cup fresh root ginger, minced

1 head garlic, finely chopped

1 onion, finely chopped

4 medium size potatoes, cut into fine size

3 carrots, diagonally sliced into fine size

2 medium bell pepper, cleaned and sliced

Salt and ground black pepper to taste

2 cups coconut cream

PROCEDURES:

· Heat the oil in a heavy pan over a medium heat. Saute the ginger followed by the garlic, until golden brown. Add the onion and stir until soft and translucent.

· Sear the chicken and season it with salt and pepper, cook for 5 minutes.

· Dissolved the curry powder to a cup of water and pour gently into the pan. Add the potatoes and stir. Cover and let it boil for 2 minutes.

· Add the carrots and the bell pepper, stirring occasionally, cook for another 2 minutes.

· Finally add the coconut cream, pour gently unto the pan. Stir and cook until the carrots are already tender.

· Serve hot.

Saturday, July 17, 2010

HEALTHY SPICY TUNA SPAGHETTI

HEALTHY SPICY TUNA SPAGHETTI

(6-8 servings)

INGEDIENTS:

½ kilo pasta spaghetti, cooked

2 can spicy tuna, preferably spicy century tuna, drained

Oil of spicy tuna, separate the oil of the tuna from its soup

1 head garlic, finely chopped

1 onion, finely chopped

1 pack tomato sauce (1 liter)

1 cup fresh tomatoes, sliced into fine pieces

Salt and ground black pepper to taste

PROCEDURE:

· Heat the oil in a large sauce pan over a high heat. Saute the garlic, stirring, until golden brown.

· Add the onion and the fresh tomatoes, stirring, until soft and cooked.

· Sprinkle the salt and pepper to taste. Add the tomato sauce and let it boil for 3 minutes, stirring occasionally.

· Add the spicy tuna flakes and stirring very gently.

· Prepare 6-8 platters, divide the pasta in equal amount and place it on the platter. Pour on top of the pasta the tuna spaghetti sauce.

· May also be served with grated cheese for toppings or toasted garlic bread.

Spicy tuna spaghetti is a healthy food and good for those who are health-conscious because of less fat.

Thursday, July 15, 2010

VEGETABLE DISH: DINENGDENG or BINAGOONGAN



DINENGDENG or BINAGOONGAN

(Serves 4)


INGREDIENTS:


4 fried fish, new cooked or left-over may do so

1 bundle squash flower, cleaned

1 cup saluyot leaves

1 cup string beans, cut into inch length

2-3 tablespoons preserved fish etract (bagoong)

1 cup water



PROCEDURE:


· To clean the squash flower, remove the nectar part of the flower and also the thick parts.

· Boil cup of water in a small pan with a medium heat.

· Add the fish etract or bagoong and let it boil for at least a minute. Add the string beans, cook for 3 minutes or until the string beans are already tender or half-cooked.

· Add the saluyot leaves and the squash flower. Cook for about a minute or until the vegetables are already cooked.

· Serve hot with fried fish as the toppings.


Dinengdeng or Binagoongan is the common favorites of Ilocano folks (Ilocos Region, Philippines). Many of them live simply or take life as a simple one. They love planting so that if they want to eat or cook something, they will only just harvest their own plants. No need for them to go into the market and buy.

According to them, why would they waste their money buying expensive foods while they can plant and have their own in the back yard. Less money consuming, healthier because no preservatives, all natural, also way to earn money for them by selling their harvested products and at the same time planting exercises their body.

Monday, July 12, 2010

Hhow to Prepare PAN DE PIZZA

PAN DE PIZZA

(Makes 4 servings)

INGREDIENTS:

4 medium sized, 3-day-old pandesal, halved

1 medium size bell pepper, cut into ring

1 small can pineapple tidbits, drained

1 cup spaghetti sauce

1 cup cheese spread

2 sliced ham, cut into cubes

PROCEDURE:

· Before you start preparing and cooking, make sure that your hands are clean.

· Arrange properly all the pandesal bread to an oven tray.

· Spread spaghetti sauce on each pandesal then top with the ham and bell pepper followed by the cheese.

· Toast in the oven with a low-medium heat for at least 5 minutes or until light brown and the cheese has already melted.

· Top with pineapple chunks and serve hot.


TIPS

We can prepare and serve this recipe to our visitors and family in many occasions like breakfast, during snack time or meriendas, break time, weekend gatherings, or even during watching television.

Your family will love it especially our kids because they love pizza so much.

You will also save money and expenses to this kind of recipe because imagine your 3-day-old bread or left-over pandesal will still be used and repaired!

Many people are getting hungry because of poverty, so why waste such blessings. This recipe is not only cheap but also saves time because it is so easy to prepare and cook.

Friday, July 9, 2010

LAING


LAING

(Good for 6 servings)

INGREDIENTS:

¼ kilo pork meat, cut into fine cube

¼ cup ginger, sliced into thin

¼ cup tiny dried fish or daing (optional)

1 cup water

2 cups thin coconut milk

1 cup thick coconut cream

2 tablespoons vegetable oil

1 onion, sliced

5 pieces finger pepper

2 pieces fresh root tofu (optional), cut into medium chunks

Salt and ground black pepper to taste

PROCEDURE:

1. Heat the oil into a large pan over a medium heat. Once the oil is already hot, sauté the garlic , followed by the onion and sweat until cooked.

2. Add the ginger and the pork. Stirring occasionally.

3. Add the water, tofu leaves and fresh root tofu (optional), coconut milk, salt and pepper to taste, let it boil for at least the meat and the tofu root is cooked.

4.Stir in the dried fish, the finger pepper and the coconut cream. Cook gently for 5 minutes or until the miture has already thickened.

5. May be served hot or cold.


Laing recipe with tofu leaves and coconut milk or coconut cream as the main ingredients and usually seasoned with chilly. Laing also is the main dish and specialty of the Bicolanos (Bicol Philippines). You will not only enjoy the savory taste and appetizing smell but you will also enjoy the different spicyness of this recipe that will surely tickle your tounge and might also let your sweat comes out while eating.

Photo by
Monica Arellano-Ongpin

Thursday, July 8, 2010

MILK FISH BULANGLANG

(Good for 6-8 servings)

INGREDIENTS:

2 large size milk fish (bangus), cleaned and diagonally sliced each fish with 4-5 equal part

7 over-ripe guava fruits cut each into 2 parts

10 pieces pechay leaves (large size), cut the thick end part and dispose

4 cups of water

1 onion, sliced

1 head garlic, minced

2 fresh tomatoes cut into 4 parts

1 medium size radish, slice into thin diagonally shape

Salt and whole black pepper to taste

5 pieces finger pepper

1 teaspoon minced fresh root ginger

PROCEDURE:

· Combine guava fruits, garlic, ginger, onion, tomatoes, radish, and water in a flame proof dish or a large pan, and bring to the boil. Let it boil for at least 5 more minutes.

· Add the milk fish, finger pepper, salt and pepper to taste. Cover and cook over a low heat for another more 5 minutes.

· Stir the pechay leaves and let it boil for a further 2 minutes or until the pechay leaves were already half-cooked.

· Serve hot.

The origin of Bulanglang recipe is from Katagalugan Region (Philippines)

You may also use pork meat as the major ingredients instead of milk fish in cooking bulanglang

This recipe is not far from Boiled (Nilaga) or Sinigang recipe because many ingredients are similar with the Bulanglang ingredients. We also come up to use guava flavouring rather than tamarind flavor.