Buko Pandan w/ Macapuno

Buko Pandan is one the famous salad in the Philippines and this recipe is with Macapuno.



Ingredients and preparing procedure after the jump.







Ingredients:

* 5 Young Buko/Coconut

* 2 packs of Green Gelatin

* 1 can (325gms) of Condensed Milk

* 1 can (325gms) of Nestle Whip Cream

* Pandan Leaves or Pandan flavor Syrup

* 1 bottle (250gms) of Macapuno 



Preparing procedure:

1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.

2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .

3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on :) )

4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.

5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup. 



Voila! 



Any comments and suggestions are welcome. 



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Pork Ribs Sinabawan sa Kamatis

This is like a Nilaga but with a different twist. This recipe is so easy to make.



Ingredients and cooking procedure after the jump.







Ingredients:

* 1 kilo of Pork Ribs

* 2 big tomatoes

* 2 Pechay (Bungkos)

* 1 big white onion

* 3 Green Chilli

* Salt & Fish sauce to taste 



Cooking procedure:

1. Put 1 liter of water in a caserole, pour pork ribs when water is boiling.

2. When pork is almost tender, add sliced tomatoes and boil it until tomatoes almost mushy.

3. Add the Pechay and the green chilli (optional) but don't over cook it.

4. Add salt and fish sauce to taste. 



Isn't that easy? 



Any comments and suggestions are welcome. 



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Ginataang Suso' (Snail)

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk).

I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.

If you'd like to try this great tasting dish, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

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Ginataang Monggo

Ginataang Monggo is called in Pampangga as "Lelut Balatung". I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

If you'd like to have a great tasting merienda, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

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Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

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Pork Kilawin

Other Filipinos think that when they heard Kilawin food, they think it's a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute' garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.

Any comments and suggestions are welcome.

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Pork Tocino

Tocino is one of the most popular processed Filipino foods in Pampanga. And many foreigners who have been introduced to this famous recipe have come to like it.

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Ingredients and cooking procedure after the jump.

Ingredients:

* 4 Kilos of pork round or shoulder butt (pigue or kasim)

* 4 teaspoons of phosphate

* 1 cup water

* 1/2 cup rock salt

* 2 teaspoons of curing salt

* 3 cups sugar

* 1/4 cup crushed garlic

* 1/2 cup anisado wine

* 1 cup pineapple juice

* red food color, optional

* 2 tablets ascorbic acid, crushed

Cooking Procedure:

1. Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.

2. Dissolve phosphate in water.

3. In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well. Add sliced portk and toss to coat meat completely.

4. Add the remaining six ingredients and mix until well blended.

5. Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.

6. Pack in a polyethylene bags. Freeze until needed.

For this recipe, you can pack 10 packs of 1/2 kilo each.

You can sell this to earn extra money or keep it for your family. :)

Inihaw na Tilapya and Talong

Okay! This food makes me really hungry right now. In english, inihaw is grilled, talong is eggplant but I really don't know what Tilapya in english is. All I know it is a fish from a pond. But if my readers knows it, kindly leave a comment.

This dish is very simple to do, there's no special recipe to do this. All you need is charcoal and barbecue grill. And of course the following:

* Tilapya

* Eggplant or Talong

* salt to taste

* Tong to flip the fish and Eggplant

Pichi-Pichi (Steamed Cassava)

One of the traditional Filipino dessert is Pichi-Pichi. It is made with grated cassava or cassava flour, water and sugar. This is one of the easiest Filipino dessert to cook.

One of my favourites!

Ingredients:

* 2 cups of grated cassava or cassava flour

* 2 cups of brown sugar

* 2 cups of pandan water (boiled pandan leaves)

* 1 cup of grated coconut

Cooking procedure:

1. Mix cassava, pandan and brown sugartogether.

2. Stir well and pour into a heat proof bowl or an aluminum used for steaming.

3. Steam for 40 minutes.

4. The know if the steamed pichi-pichi is cooked, the better way is to taste it.

5. Let it cool and cut into serving size pieces. Roll each piece in grated coconut.

Note: If in your area you can't find Pandan Leaves, you can buy pandan extract from a supermarket. The equivalent is 2 cups of water and half tsp. of pandan extract.

Any comments and suggestions are welcome.

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Pork Sinigang sa Bayabas (Bulanglang)

Bulanglang is what they call it in Pampanga, in Tagalog it's Sinigang sa Bayabas. A lot of people dislike the smell of this dish, but for others it's like a scent of invitation to eat.

Anyway, this is one of my favourite and I hope you like it too!

Recipe and cooking procedure after the jump.

Ingredients:

* 1/2 kilo of Pork Liempo
* 1/4 kilo of Guavas/bayabas
* 2 pieces of gabi
* i stalk of kangkong
* salt or patis (fish sauce) to taste

Cooking Procedure:

1. Boil pork until its tender.
2. Pour guavas and when its tender mash it with the soup.
3. Put gabi and kangkong.
4. Put salt or patis to taste.

Any comments and suggestions are welcome.

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Adobong Tahong

Here is another way of cooking Tahong or Mussels.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of tahongm shelled

* 6 tbsp. of vinegar

* 7 cloves of garlic, crushed

* 2 tbsp. of salt

* corn oil

Cooking procedure:

1. Boil tahong in vinegar and a small amount of water.

2. Add salt and crushed garlic.

3. As soon as the liquid dries out, add cooking oil.

4. Cook for 5 minutes and remove from fire.

Any comments and suggestions are welcome.

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Nilasing na Hipon (Drunken Shrimps)

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 kilos of large shrimps

* 4 cups of Gin

* 4 cups of Flour

* Salt and pepper to taste

* Cooking Oil

Cooking procedure:

1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.

2. Place the shrimps in a bowl and add the gin.

3. Prepare the batter by mixing flour with some water and gin. Mixe well.

4. Add the batter to the shrimps and mix well until the shrimps are well coated.

5. Heat oil in a skillet and deep-fry the shrimp.

Isn't that easy? This recipe is like Camaron Rebosado just remove the shrimps shell and don't add gin.

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Palitaw

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of Galapong malagkit (Glutinous rice dough)

* 1 coconut, meat grated

* 1/2 kilo fo white sugar

* Water for cooking

* Sesame seeds, toasted

Cooking procedure:

1. Divide the galapong into several portions, depending on the size of serving you desire.

2. Roll each ortion into a ball and flatten to make a tounge like shape.

3. Boil some water. While the water is boiling, dro each of the galaong portions. It is cooked when the galapong surfaces.

4. Remove each cooked portion. Allow to cool.

5. Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving.

Voila!

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Quickfire Cooking Show Video Clip - Episode 06-20-08

A new show from QTV channel, a sister company of GMA 7 in The Philippines that shows you how to cook a good meal in less than 10 minutes! I've thought of regularly post Quickfire show video for my blog readers.

The show is hosted by Rosebud Benitez, formerly with Ka-Toque on QTV Channel.

Video after the jump.

Chicken Binakol

Chicken Binakol is a recipe that is very simple to prepare.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Fresh Chicken

* 1/2 Kilo of quartered potaoes

* 1/2 Kilo of sliced tomatoes

* 1/2 cup of sliced onions

* 3/4 cup of slicked Kamias

* 5 pieces of peppercorns

* 2 pieces of buko (juice and scooped meat)

* Salt and pepper to taste

Cooking procedure:

* Mix all ingredients in cooking pot.

* Boil then simmer until chicken is cooked.

Sizzling Squid Sisig

Last night I prepared Sizzling Squid (Pusit) Sisig for the first time and it was so delicious. It was messy and time consuming to prepare but it's worth it. And I'd like to share it with you Pinoy Food Lovers.

Ingredients and Procedure after the jump.


Ingredients:

- I kilo of Squid

- Ginger

- 2 Big Onions

- Chilli Peppers red or green

- Salt and Pepper

- Cooking oil preferrably corn oil

- Kalamansi juice or Lemon Juice

Things needed for the grilling and the sizzling effect.

- BBQ Sticks

- Charcoal

- Sizzling Plates

Cooking Procedures

- Grill the squids, remove the plastic of the squids after they are grilled.

- Chop the squids and set aside.

- Chop Onions, ginger and chillis.

- In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.

Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Pinakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

But I'm going to show you a Kapampangan's version of Pakbet.

Ingredients:

* 1/2 pound pork (liempo with skin & fat)

* 4 Cloves garlic

* 1 Onion medium size

* 1/4 cup Shrimp Paste (Bagoong Alamang)

* 4 Eggplants (Long or round)

* 1 handful of Okra

* 1/2 cup tomatoes

* 2 pieces ampalaya (Bitter Melon)

* Corn Oil

* 1 Pork Cube (Maggi or Knorr)

* Salt

Cooking Procedure:

1. Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.

2. Add the diagonally sliced eggplants, bitter melon and Okra.

3. Add Pork cube and salt to taste.

3. Simmer it until the pork and vegies are cooked.

I prefer the veggies half cooked.

Tip: Some people pour water when they cook Pinakbet but this makes the dish watery unless you want it like a soup. Vegetables already have water in it and it comes out when you cook it.

***

I saw a video in youtube on how to cook Pinakbet. This video does not relate with my recipe. This is just to give you an idea.

Pork Binagoongan (Pork in Shrimp Paste)

Recipe and cooking procedure after the jump.

Ingredients:

1 kilo pork (Liempo) with fat (cut into cubes)

2 cups of bagoong alamang (Shrimp Paste)

1 head of garlic (minced)

1 big onion (minced)

4 tomatoes (diced)

4 chili peppers (minced) or according to taste

½ cup vinegar

4 tablespoons brown sugar

½ cup water

Cooking procedure:

1. In a casserole, put water and boil pork in a low fire until water evaporates.

2. When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.

3. Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.

4. Add bagoong/shrimp paste and cook for 5 minutes.

5. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Any comments and suggestions are welcome.

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Pansit Canton - Fried Noodles

Pancit or '"Pansit"' is a stir-fried noodle dish, common in the Philippines and originated from China. The word pancit is derived from the Hokkien (Min Nan) word pian i sit, which literally means something conveniently cooked fast.

Pansit is a popular dish in the Philippines when there's a birthday celebration, people says it's for "long life".

Recipe's and cooking procedures after the jump.

Ingredients:

* 1 kilo Canton Noodles

* 2 heads of minced garlic

* 1 onion sliced

* 1/4 kilo of sliced Pork

* 1/2 cup shrimps, sliced thinly

* 1 cup shredded cabbage

* 1/2 cup sliced green beans

* 1/2 cup carrots, cut in strips

* Pepper

* Soy Sauce

* Corn Starch

* Pork broth

* Corn Oil

* Calamansi or Lemon

Cooking Procedure:

1. Saute garlic, onion, and meat in a casserole.

2. Add cabbage, green beans and carrots and simmer with the broth.

3. Season with soy sauce and pepper.

4. Add noodles and cook until dry.

5. Pour a mixture of 1 tbsp. of corn starch and 1/4 cup of water to thicken the sauce.

6. Serve it with sliced calamansi or lemon to taste.

Any comments and suggestions are welcome.

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Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Recipe and cooking procedure after the jump.

Ingredients:

* 1 kilo of Chicken

* ½ kilo potatoes (peeled and quartered)

* 1 small head of garlic (minced)

* 1 big onion (diced)

* 1 red bell pepper (quartered)

* 1 green bell pepper (quartered)

* 1 cup of green peas

* 1 cup of carrots (cut diagonally)

* 2 cups chicken stock or chicken cubes

* 1 cup tomato sauce

* Breadcrumbs

* Salt & Pepper

* Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.

Any comments and suggestions are welcome.

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Paksiw na Pata

Ingredients:

- 1 pork's leg - chopped

- 1/2 kilo of dried banana blossoms (bulaklak ng Saging)

- 1 tbsp. of whole peppercorn

- 4 gloves of garlic - crushed

- 1 cup of vinegar

- 2 cups of water

- 2 tbsp. of soy sauce

- 1 tbsp. of salt

- 2 tbsps. brown sugar

Cooking Procedures:

1. Put Pork's leg or pata and all the ingredients in a deep pan with a tight cover.

2. Boil.

3. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.

Voila!

Ain't that easy?

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Photo by digitalpromdi

Halo-Halo

Summer is fast approaching and the best way to beat the heat is to eat Halo-Halo.

Halo-halo (Mix in English) is a popular Filipino cold dessert that is a mixture of shaved ice and milk to which are added various fruits and boiled beans, and served in a tall glass or a bowl.

Ingredients:

* Evaporated Milk

* Sugar

* Banana - Saba (Caramelized)

* Palm fruit or Kaong

* Coconut sport or Macapuno

* Jackfruit or Langka

* Kidney Beans - Boiled and caramelized

* Sago - Caramelized

* Nata de coco

* Purple yam or Halayang ube

* Sweet potato - Kamoteng gapang (Caramelized)

* Sweetened corn kernels

* Ice Cream - any flavor

* Leche Flan

How to prepare a Halo-Halo:

* Put all ingredients to a glass or a bowl except for the milk, ice cream, leche flan.

* Put shaved ice on the glass, pour the milk according to your taste and top it with leche flan, and ice cream.

There are other options for your ingredients; you can add crushed pinipig, bananas and even strawberries. It's up to you!

Crispy Pata (Crispy Fried Pork’s Front Leg)

Ingredients:

* 1 Pork's front leg - Pata

* 1 bottle of 7up or Sprite - Soda

* 1 1/2 cups of water

* 1 tbsp. of salt

* 1/2 tsp. of baking soda

* 2 tbsp. Patis (Fish sauce)

* 2 tbsp. of Flour

* Corn oil for frying

Cooking Procedures:

* Clean Pata and slit skin few times without cutting the bone.

* Put in a deep pan with a tight cover, and then add water, 7up and salt. Boil it.

* After 15 minutes, add baking soda. Baking soda will speed up the softening of the pata's skin. If water dries up and the meat is not done yet, add another cup of water. Meat should not be too tender. Drain when done. Place in the refrigerator overnight to dry the skin.

Before you fry it, brush with patis and sprinkle with flour evenly. Deep fry it until crispy and golden brown.

Serve with vinegar with 2 cloves garlic (crushed), salt and pepper to taste and 1 small hot chilli pepper (Siling Labuyo).

Any comments and suggestions are welcome.

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