Wednesday, July 31, 2013

Biko



One of my favorite Filipino dainties or kakanin, an all time favorite of my family. I copied the for sale version when I served it. You can sell it like this.

Ingredients for 4 servings:
3 cups glutinous rice (malagkit)
3 cups thick coconut milk
2 cups thin coconut milk
2  cups brown sugar
1 teaspoon toasted sesame seeds
wilted banana leaves ( cut into circle)

Procedure:
1.  Cook the glutinous rice with thin coconut milk.
2. While waiting for the rice to be cooked, let us prepare the sweetener or latik for our biko by mixing the sugar and thick coconut milk and cook over medium heat until thick or latik na.
.
3. Pour in the cooked glutinous rice and combine well until mixed evenly. Continue to stir until done.
4. By using a lid or cover from a jar, form the biko into circles and put over the banana leaves.
Banana leaves and lid from a jar
5. When you are finish serve it or you can sprinkle it with sesame seeds then serve with a smile :-).

Ensaladang Mangga

"Walang tatalo sa sarap ng sawsawang ito " according to my sister, so she always wants me to make this for her. It is very easy to make. Here is the recipe for it.

Ingredients:
1 mango (diced)
1 tablespoon bagoong
1 onion (diced)
1 tomato (diced)
2 tablespoons calamansi juice

Procedure:
1. Mix all the ingredients then serve. :-)


Or another option is to slice it like in the picture below 



Fried Fish Fillet

 Simple and easy to cook.

Ingredients for 4 servings
1/2 kilo any fish fillet
1/2 cup flour
1 teablespoon lemon or calamansi juice
salt and pepper to taste

Procedure:
1. Wash the fish and cut to your desired size.
2. Marinate with lemon juice, salt and pepper for an hour.
3. Roll over the flour then deep fry until cooked.
4. Serve hot with your favorite dipping sauce.

Simple Pata tim



A delicious pork leg dish that you will enjoy to eat with your hands. A unique blending of flavors that will tickle your taste buds and boost your appetite.

Ingredients:
1 pork leg ( whole or chopped)
3 cloves garlic
1 cup Pineapple juice
1/2 cup soy sauce
3 cups sprite
1/2 teaspoon Pepper corn ( pamintang buo)
3 cups water
1 bunch pechay or bok choy
sesame seeds ( optional)
salt to taste

Procedure:
1. In a pot put the pork leg, garlic, soy sauce, peppercorn then bring to a boil over medium heat. Once boiling allow the soy sauce to darken the color of the meat by simmering it continuously. 
2. Add the water, Sprite and pineapple juice then bring to boil, when boiling reduce the heat and simmer until tender. When the meat is already tender and it still has a lot of liquid, increase the heat to high allowing the water to evaporate making the pata tim saucy and shiny.
3. Add the pechay and salt if necessary, then turn off the heat.
4. Sprinkle with sesame seeds then serve. :-).


re-cooked March 5, 2014

Mangga at Bagoong




Mangga at bagoong ( mango and Shrimp paste) is a popular finger food/street food in the Philippines. The mango should not be so ripe nor so unripe, it should be "manibalang". 

Stuffed Bell Peppers

I cooked this few months ago and forgot to post it, I cooked this with my bestfriend because we challenge each other if we can cook this or not, at the end of the cooking challenge we are happy with the result and it's delicious. We made it as simple as we can. Try this and let me know.

Ingredients:
1/4 kilo ground beef
3 regular size bell peppers
1 onion
3 cloves garlic
1 carrot ( minced)
1/2 cup corn
1/2 cup green peas
salt and pepper to taste

Procedure:
1. Clean the bell pepper and set aside.

2. Saute the garlic and onion then add the ground beef and saute until pinkins color is gone.
 3. Add the carrots then simmer until almost cook.

4. Add the rest of the ingredients then simmer until done. Set aside.
5. Preheat the oven at 180 degrees celcius.
6. Stuff the bell peppers with the ground beef mixture then bake for 45 minutes or until done.



7. Serve and enjoy :-).

Tuesday, July 30, 2013

Stir Fried Chicken


A very simple chicken dish that tastes good. I was so hungry yesterday and I need to cook my food quickly and here is the result, a simple but delicious stir fried chicken :-).

Ingredientd for 4-5 servings:
1/2 kilo chicken breast ( cut into bite size)
3 cloves garlic
3 tablespoons soy sauce
2 tablespoon lemon or calamansi juice
pepper to taste
Chili (optional)

Procedure:
1. Saute the garlic then add the chicken  and stir fry for 2 minutes.
2. Add the soy sauce, lemon juice and pepper then stir fry until done.
3. add some chili if you want then serve it hot.

Fried Rice supreme


A quick to prepare fried rice that you will surely like. Try it.

Ingredients for 4Servings:
2 cups cooked rice3 cloves garlic
2 eggs ( scrambled and chopped)
1/2 cup raisins
1/2 cup diced ham
salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then add the ham and continue to saute for a minute.
2. Add the rice then mix well and stir until blended well with the ham.
3. Add the egg, raisins, salt and pepper to taste.
4. Stir until done then serve hot.

Monday, July 29, 2013

Pineapple-Coconut Rice Balls


 This recipe is very easy to do, so I am sure that you will be fine if you will try this even if you are just a beginner in cooking. This is just like cooking palitaw but we stuffed it. Try this and let me know.

 Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
1/2 cup sugar or to taste
candied pineapple
water for cooking

Candied Pineapple

Procedure:
1. Mix the water and glutinous rice slowly,  until you form a dough.

2. Spoon a portion from the dough and form it into 3-inch circle and place the candied pineapple in center. Gather the edges onto itself to seal then press and roll between the palms to make a ball.

3. Boil enough water in a pot, once boiling drop the balls, and wait for it to float, once floating, ladle it and set aside.





4. Mix the sugar and grated coconut then roll the cooked rice balls and serve.

Ginisang Ubod ng Niyog


Aside from its fruit another  precious part of the coconut tree is the pulp or ubod. It is very yummy and you can cook it in many different ways like lumpia, adobo,  mix with other vegetables, or simply saute it just like this.

Ingredients for 5 Servings:
1/2 kilo ubod ng niyog ( cut into strips)
3 cloves garlic
1/2 onion
1/4 kilo shrimps
1 small red bell pepper
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and continue sauteing for a minute.
2. Add the ubod then stir until well combined with the shrimps, add salt, pepper and bell pepper then simmer until done.
3. Put some spring onion then serve it hot :-).


Adobo na Pata


This is one of the best Filipino dishes.

Ingredients:

1 kilo pork hocks ( pata)
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon peppercorn ( pamintang buo)
4 cloves garlic
3 cups water

Procedure:
1.Saute the garlic then add the pork hocks and saute until the pinkish color is gone.
2. Add the soy sauce and peppercorn then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix well then simmer for few minutes until the pork hocks absorbed the flavor and color.
4. Add the water and simmer until tender. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy like the one in the picture.
5. Serve it hot.

Saturday, July 27, 2013

Fish Tinola


Its cold today so I decided to cook this fish tinola, so yummy and satisfying.

Ingredients:
2 whole fish
1 bunch spinach
thumb size ginger slice into strips
1 tomato (diced)
1/2 onion
spring onion
6 cups water
salt and pepper to taste

Procedure:
1. Put the onion, tomato, ginger, salt and pepper then the fish, cook over medium heat until it simmers.

2. When the fish is almost cook add the water then allow to boil and simmer the fish until cooked.
3. Add the spinach and spring onion simmer until done.
4. Serve it hot.

Ginisang talbos ng Camote

I love sweet potato tops ( talbos ng camote) because since I was young my grandmother always told me to eat it because it is good for our health.

Ingredients:
Camote tops (talbos ng camote) cut and cleaned
3 cloves garlic
1/2 onion
any fried fish

Procedure:
1.Saute the garlic and onion, then add the fried fish and simmer for few minutes.
2. Increase the heat then add the "talbos ng camote" stir until done.
3. Add salt and pepper to taste then serve it hot.

Fried Cod Fillet

Simple fish dish but satisfying and very easy to prepare. This is one way of making cod tasty.

Ingredients for 4 servings
1/2 kilo cod fillet
1/2 cup flour
1 teablespoon lemon or calamansi juice
salt and pepper to taste

Procedure:
1. Wash the fish and cut to your desired size.
2. Marinate with lemon juice, salt and pepper for an hour.
3. Roll over the flour then deep fry until cooked.

4. Serve hot with your favorite dipping sauce.

Beef Empanada



When I was a kid I loved empanada so much, every time my mom go to town I always tell her to bring empanada when she comes back. Now, I am craving for it so I made some and here is the recipe.

Ingredients:
10 empanada wrapper( I bought the ready to use at the market)
1/4 kilo beef
3 cloves garlic (minced)
1 small onion (minced)
2 hard boiled eggs

Procedure:
1. Saute garlic and onion, add the ground beef and simmer until cooked then set aside.
2.Chopped the eggs and mix with the beef mixture. Mix well.
3. In the empanada wrapper put the filling ( beef mixture) then sealed properly so that it will not pop when we fry it.
4. In a pan heat the oil, and deep fry the empanada until it’s done.
5. Serve it with your favorite drinks.


Recipe for the wrapper
3 cups all-purpose flour
2 tablespoons oil or olive oil
1 cup of warm water (about 250 ml)
1 level teaspoon of salt


Place the flour in a bowl add the warm water and the oil slowly then stir the salt and mix well.
Knead the dough until it is very firm then leave it rest for 45 minutes.
Flatten the dough with a rolling pin until you reach the desired thickness of the wrapper.
Fill the dough with the filling then fry.

Friday, July 26, 2013

Pork Binagoongan


I am not really happy with the result of my binagoongan, because the shrimp paste ( bagoong alamang) in my place is not that nice looking, the color and texture is not what I am looking for but anyway this is still yummy. If I can find a nice shrimp paste I will cook this again and replace these pictures. For now enjoy and here is the recipe.

Ingredients for 4 servings:
1/2 kilo pork belly
2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)
3 cloves garlic
1 onion
1/2 cup water
The ingredients

Procedure:
1.Saute the garlic and onion then add the shrimp paste and continue to saute for a minute.

2. Add the pork then simmer for 2 minutes then add the water and let simmer until tender.

3. If the meat is already tender and it still has a lot of water increase the heat to high and let the water evaporate to attain a saucy texture, turn off the heat then serve hot with rice.


Thursday, July 25, 2013

Pinatisang Pritong Manok


This is  a very simple chicken recipe that everybody can do as long as you have fish sauce or patis, because the name itself speaks for it. We will use fish sauce or patis as its base marinating sauce. Here is how to do it.

Ingredients for 4 servings:
1/2 kilo chicken (slice into serving pieces)
1/4 cup patis or according to your taste
2 tablespoons lemon or calamansi juice
ground pepper according to your taste
oil for frying

Procedure:
1. Marinate the chicken with patis, ground pepper and lemon juice for an hour.
2. Heat the oil then deep fry the chicken until golden brown.
3. Serve it hot.

Ginisang Gulay na may Chicharon


I am fortunate that my family is fond of eating vegetables, if I am the one cooking I always see to it that even if the ingredients are the same from yesterday and the other day I will present it to them as if it is something new like this vegetable dish :-).

Ingredients for 4 servings:
3 cloves garlic
1 onion
1/4 kilo squash
1/4 kilo eggplant
8 pieces okra
100 grams ground pork
1 cup water
salt and pepper to taste

Procedure:

1. Saute the garlic and onion then add the ground pork and continue to saute until the pinkish color is gone.
2. Add the water bring to a boil, then add the squash, let it simmer for 3 minutes.
3.  Add the okra and eggplant, mix well , add salt and pepper to taste and simmer until it is done.
5. Arrange in a serving dish with chicharon then serve. :-)

Homemade Chicken Tocino


 It is better to make your own tocino than buy it which is full of chemicals to preserve the meat. Here is my simple homemade tocino.

Ingredients for 4 servings:
1/2 kilo chicken
1 cup Sprite
1/2 cup pineapple juice
2 tbsp banana ketchup ( to add color)
salt and pepper to taste

Procedure:
1. In a mixing bowl, combine all the ingredients and marinate overnight.
2. When you cook it, put a little water allowing the chicken to be cooked properly. Then put a little oil to pan fry it until done.
3. Serve it hot.

Wednesday, July 24, 2013

Sinigang na Bangus sa Bayabas


Another delicious recipe from Nanay Angelina Mangiliman of Pampanga.

Ingredients:
1 big bangus ( sliced and cleaned)
3 guavas sliced into halves
1 onion
1 tali ng kangkong
6 cups water
2 tablespoons sinigang sa bayabas mix
Procedure:
1. In a pot put the water, sliced guava and onion then bring to boil, when it is boiling add the fish and simmer until the natural flavor comes out.
2.Continue to simmer until the fish is cooked then add the kangkong and simmer until done.
3. Add the sinigang mix then simmer and turn off the heat.
4. Serve it hot.



Shrimp with Garlic and Tomato


It is one special occasion when I cooked this ( July 20, 2013). My friends said it is very yummy and asked me how did I cooked it, and they were surprised when I told them, they don't believe it's that easy and quick. Wanna try this? Here is the recipe..

Ingredients:
1/2 kilo shrimps (cleaned)
2 tomatoes ( diced)
4 cloves garlic ( chopped)
1/4 cup water
spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then add the tomatoes and saute, when the tomatoes are soft squeeze  or press it with a ladle to make it like a paste then add the water and simmer.
2. Add the shrimps then simmer, put salt and pepper to taste, increase the heat to high then stir until done.
3. Put the spring onion then serve hot.

Pinakupsan


recooked
If there is chicharon from Tagalogs and bagnet from Ilocanos there is also pinakupsan from Visayans. Pinakupsan is the fat of the pork cooked until its oil comes out , once the oil comes out you will cook the fat in it until golden brown. You can keep it and use it in cooking vegetable, humba or eat it like chicharon. Here is the recipe for pinakupsan.

Ingredients:
1/2 kilo pork's fat

Procedure:
1. Slice the pork's fat into your desired size then put in a cooking pan over medium heat.

2. Stirring occasionally until the oil comes out, then let it be cooked in its oil until golden brown.
 3. Once done, remove from oil, set aside then serve or you can keep it for future use.




Search This Blog