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!

Any comments and suggestions are welcome.

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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.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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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.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our Email Subscription!