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.