Ube Halaya

Ube Halaya is a dessert made from boiled and grated purple yam which is locally known in the Philippines as “Ube”. Aside from Ube Halaya, different desserts and pastries such as ice cream, tarts, and cakes makes use of this root crop.

Ingredients:
1 lb. boiled purple yam, grated, shredded, or mashed
14 ounces condensed milk (about 1 can)
1 teaspoon vanilla extract
¼ cup butter


  
Cooking procedure:
1. Heat a cooking pot then put-in the butter and let it melt.
2. Add the condensed milk then stir well.
3. Put-in the purple yam then continue stirring.
4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire)
5. Transfer the mixture to a mold or any container and let the temperature cool down.
6. Refrigerate for at least 2 hours then serve.
7. Share and enjoy!

Peach Refregarator Cake

Peach Refrigerator Cake is a no cook and easy cake recipe that requires bare minimum ingredients. The procedure is almost the same as making Mango Royale although the later uses mangoes and crushed graham crackers for the ingredients.

 

Ingredients:
30 ounces sliced peaches
14 ounces condensed milk (1 can)
8 ounces table or all purpose cream
8 to 12 pieces graham crackers

Procedure:
1. Combine condensed milk and table cream and mix thoroughly. Refrigerate for 3 hours to thicken the mixture.
2. Arrange a layer of graham crackers in a baking pan or any container of your choice.
3. Pour half of the condensed milk and table cream mixture over the arranged graham crackers and spread until the crackers all well covered.
4. Arrange some sliced peaches on top of the mixture (you may slice the peaches in half to make it thinner).
5. Place another layer of graham crackers over the peaches.
6. Pour-in the remaining mixture over the second layer of graham crackers and spread evenly.
7. Top the mixture with the remaining sliced peaches.
8. Refrigerate overnight.
9. Serve for dessert. Share and enjoy!

 

Carrot Cake

Carrot Cake is a type of cake that uses grated carrots as the primary ingredient. Like all cakes, this cake requires batter which is made up of flour, sugar, eggs, baking soda, and baking powder. This is a good moist cake to feast-on since the hefty amount of carrots softens when baked thus providing additional moisture and flavor.

Ingredients:
Cake
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
4 pcs raw eggs
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 cups all-purpose flour
2 tsp baking soda
1 cup vegetable oil
1/4 cup fresh milk
1 tbsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts
Cream Cheese Frosting
8 ounces cream cheese
6 tbsp butter, melted
3 cups confectioners sugar
1  1/2 tsp vanilla extract

Cooking procedure:
1. Bake the cake
1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed
1.2 Beat the eggs using an electric mixer in a separate mixing bowl.
1.3 Add the granulated and light brown sugar then continue mixing until fully blended.
1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth.
1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed.
1.6 Fold-in the carrots and walnuts
1.7 Pour the batter on a cake pan with shaped wax paper
1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean)
1.9 Remove from the oven and allow to cool down.
2. Make the frosting
2.1 Beat the cream cheese using an electric mixer
2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well blended
2.3 Add the confectioners sugar then mix until texture becomes smooth
2.4 Set aside
3. Apply the frosting over the cake
3.1 Place the first cake on a flat surface and apply frosting on the top part spreading it evenly
3.2 Place the second cake on top of the first cake and align properly
3.3 Apply the remaining frosting on top and on the sides of the cake
3.4 Garnish with chopped wallnuts on top and on the sides
3.5 Refrigerate for at least an hour then serve. Share and enjoy!

Custard Cake

Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.


Ingredients:
Caramel:
1 cup granulated sugar
Custard:
6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar
Cake:
1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water (milk diluted in water)
1 teaspoon finely grated lemon (lemon rind)
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour, sifted
Meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

Cooking procedure:
1. Create the caramel
1. 1 Heat a 9 x 13 “ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.
2. Create the custard
2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed
3. Pour the custard mixture on the baking pan with caramel. Set aside
4. Create the cake
4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.
5. Create the meringue
5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.
6. Fold the cake mixture into the meringue until well blended
7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.
8. Preheat oven to 350 degrees Fahrenheit
9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.
11. Remove cake from the oven and allow the temperature to cool down.
12. Transfer to a serving tray then refrigerate for at least an hour.
13. Serve chilled, share and enjoy!

Calamaris

Squid is a popular food in many parts of the world. In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari" (singular "calamaro"), which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid ("fried calamari").

Ingredients:

1/2 lb medium to large sized squid, cleaned and sliced into rings

3/4 cup all-purpose flour

1 piece raw egg, beaten

3/4 cup breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups cooking oil

Cooking procedure:

1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.

2. Heat a cooking pot the pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.

6. Serve with sinamak or Asian dipping sauce.

7. Share and enjoy!

Rellenong Pusit

Rellenong Pusit literally translates to Stuffed Squid: “relleno” is the Spanish word for stuffed. This recipe calls for large squids to be stuffed with cooked ground pork.

Try this Rellenong Pusit recipe from Panlasang Pinoy.

Ingredients:

2 large squids, cleaned and gutted

1/2 lb ground pork

1 medium carrot, diced or minced

2 stalks celery, chopped

1 medium onion, minced

4 cloves garlic, minced

1 medium tomato, diced

1 piece lemon

1/2 cup soy sauce

Salt and pepper to taste

1 piece egg, beaten

1/2 cup all-purpose flour

10 tablespoons cooking oil

Cooking procedure:

1. Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes.

2. Heat a pan and pour-in 3 tablespoons cooking oil.

3. Sauté garlic, onion, celery, and tomato.

4. Put-in the ground pork and cook until the color turns light brown (about 5 minutes).

5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool.

6. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling.

7. Dip the stuffed squid in beaten egg then dredge in flour. Set aside.

8. Heat another pan and pour-in 7 tablespoons of cooking oil.

9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender.

10. Transfer the cooked squid in a serving plate and serve.

11. Share and enjoy!

Chopsuey

Chop suey is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

Try this delicious Chopsuey recipe from Panlasang Pinoy.

Ingredients:

¼  lb shrimp

 ½  lb boneless chicken

1 tsp garlic

2 tsp cornstarch

1 tbsp oyster sauce

½ piece cabbage, quartered

1 cup green bell pepper,sliced

1 cup red bell pepper, sliced

1 small cauliflower cut into small pieces

1 ½  cup snow peas

1 cup carrots, sliced

1 cup onion, diced

1 cup chicken liver, sliced

Shrimp juice (derived by crushing the head of the shrimp)

2 cup water

salt and pepper

Cooking Procedure:

1. Saute the garlic and onion

2. Add the boneless chicken and saute for 2 minutes

3. Put-in the chicken liver and let cook for 3 minutes more

4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.

5. Add the shrimp then sprinkle some salt and pepper

6. Add the oyster sauce and simmer for 2 minutes.

7. Put-in the cauliflower and cabbage then mix well

8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked

9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well.

10. Serve hot. Share and Enjoy!

Ginataang Langka

Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish.

Try this Ginataang Langka recipe from Panlasang Pinoy.

Ingredients:

1 lb unripe jackfruit; peeled and chopped

1 large onion, diced

5 cloves crushed garlic

3/4 cup tomatoes, diced

3 to 5 pieces red chilies

3 cups coconut milk

3/4 cup water

1/2 cup fried dried fish (daing), bones removed

Cooking procedure:

1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.

2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.

3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.

4. Add the fried dried fish and cook for 5 minutes.

5. Pour-in water and allow re-boiling.

6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.

7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.

8. Transfer to a serving plate then serve.

9. Share and enjoy!

Lechong Kawali

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .

Try this sumptuous Filipino pork recipe Lechong Kawali from Panlasang Pinoy.

Ingredients:
2 lbs pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leaves
3 cups cooking Oil
34 ounces Water

Cooking Procedure:
1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according to desired portions
9. Serve hot. Share and Enjoy!

Lechon Paksiw

Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon kawali can also be used.

 

Ingredients:
4 lbs leftover Lechon or Lechon kawali
3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
2 cups beef stock
6 cloves garlic, crushed
2 large onions, chopped
1 teaspoon whole peppercorn
8 pieces dried bay leaves
1/2 cup soy sauce
3/4 cups vinegar
3/4 cups sugar
salt to taste

Cooking procedure:
1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

 

Buttered Puto

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew).

Try this delicious Buttered Puto recipe from Panlasang Pinoy.


Ingredients:
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)

Cooking Procedure:
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non-quickmelt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quickmelt cheese,remove the cover of the steamer and top each puto with quickmelt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove the puto from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan Share and Enjoy!
Disclosure: The product link on this post is an Amazon affiliate link.

Crem de Fruta

Crema de Fruta is a Filipino dessert elaborately made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine. A mainstay during Noche Buena and the holidays, this dessert has always been a Filipino Favorite since time immemorial.

 

Ingredients:
1½ cup flour
1 tsp baking powder
8 pieces egg yolks
1 3/4 cups sugar
1 big can fruit cocktail (about 30 ++ ounces)
2 tbsp unflavored gelatin
4 cups milk
1/3 cup butter
1 ½ tsp vanilla extract
2¼ cups water

Procedures:
1. Bake the Sponge Cake
1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside
1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.
1.3. Add-in ½ cup of sugar slowly while beating the egg
1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly
1.5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
1.7. Preheat the oven at 350 degrees Fahrenheit
1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready
1.9. Set the Sponge Cake aside
2. Distribute the Sweet Syrup on top of the Sponge Cake
2.1. Heat the saucepan and place ¼ cup of sugar
2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)
3. Put a layer of Custard on top of the Sponge Cake
3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well
3.3. Pour-in the “egg yolk -- cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)
3.4. Apply the layer of custard evenly on top of the Sponge cake
4. Drain the liquid concentrate from the fruit cocktail and set aside.
5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly
6. Dilute the gelatin in 2 cups of water
7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
9. Pour the gelatin mixture on top of the fruit cocktail layer
10. Refrigerate (preferably overnight)
11. Serve chilled for dessert. Share and Enjoy!

 

Carioca

Carioca are sweet chewy ball-shaped treats that can be enjoyed as dessert or snack, these are made from

sweet rice flour (glutinous rice flour can also be used) and sweetened shredded coconuts.

Ingredients:
1 cup sweet rice flour (glutinous rice flour can be used as a substitute)
1 cup sweetened shredded coconut
3/4 cup coconut milk
2 cups cooking oil
Coating:
1/4 cup brown sugar
1/2 cup coconut milk

Cooking procedure:
1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.
2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.
3. Heat a cooking pot then pour-in cooking oil.
4. Deep fry the mixture that were formed into balls in medium heat for 5 to7 minutes or until the color turns light to medium brown.
5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside.
6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.
7. Dip the fried balls into the coating then skewer, if desired.
8. Serve. Share and enjoy!

Pandesal

Pan de Sal (Spanish: pan de sal salt bread) is a rounded bread usually eaten by Filipinos.It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It is a very common food in the Philippines.

 

Try this Filipino bread Pandesal recipe from Panlasang Pinoy.

Ingredients:
2 cups all purpose flour
2 cups bread flour
½ cup white sugar
5 tbsp butter, melted
1 tsp baking powder
1¼ cup fresh milk, warm
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 piece raw egg
1 tbsp cooking oil

Cooking procedure:
1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5.  Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot. Share and enjoy!

 

Ginataang Manok

Ginataang Manok means chicken stewed in coconut milk. This is a simple Filipino dish wherein chicken is sautéed in garlic, onion, and ginger then stewed in coconut milk. A more traditional approach requires native hen (usually grown in the backyard). It is much tastier compared to broiler chickens and adds more flavor to the dish.

 

Try this Ginataang Manok recipe from Panlasang Pinoy.


Ingredients:
2 lbs chicken, cut into serving pieces
2 cups coconut milk
1/2 bunch spinach
2 tbsp garlic, minced
1 large onion, sliced
2 tbsp ginger, julienned
8 ounces green papaya, wedged
1/2 tsp paprika (optional)
1 piece long green chili (optional)
4 pieces Thai chili (or siling labuyo if available), chopped (optional)
2 tbsp cooking oil
Salt and pepper to taste
 

Cooking procedure:
1. Heat the cooking pot and pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!
 

Arroz Caldo

Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.

The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Safflower (wild saffron), toasted garlic, and scallions are added to enhance the  flavor, color, and aroma of the dish.

Try this delicious Arroz Caldo recipe from Panlasang Pinoy.


Ingredients:
1 ½ lbs chicken, cut into serving pieces
1 ½ cups uncooked rice
34 ounces water (about 1 liter)
2 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 cup scallions (green onions), minced
2 knobs ginger, julienned
3 tbsp safflower(kasubha)
1 piece chicken cube (bouillon)
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil

Cooking Procedure:
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Maja Blanca

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.

Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.

Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.

Try this Maja Blanca recipe from Panlasang Pinoy.


Ingredients:
4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Cooking procedure:
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!

Bibingka

Bibingka is a type of rice cake from the Philippines. It is a traditionally eaten during Christmas season.


Ingredients:
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf

Procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
14. Serve. Share and enjoy!

Cassava Cake

Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.

 

Try this delicious Filipino dessert Cassava Cake from Panlasang Pinoy.


Ingredients:
Batter:
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar
Topping:
1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg

Cooking procedure:
Preparing the batter:
1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit  for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Preparing the Topping:
5.  Combine the sugar and flour and put-in the heated saucepan.
6.  Pour-in the condensed milk then mix thouroughly.
7.  Add the cheese while stirring constantly.
8.  Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve. Share and enjoy!

 

Biko

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).

Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round weaven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

Try this simple yet delicious Biko recipe from Panlasang Pinoy.


Ingredients:
2 cups glutinous rice (aka sticky rice or malagkit)
1  1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

Cooking Procedure:
1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
5. Scoop the cooked biko and place it in a serving plate then flatten the surface.
6. Share and Enjoy!

Sisig

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with kalamansi and chili peppers.

Try this delicious Sisig from Panlasang Pinoy.

Ingredients
2 lbs pig ears
¼ lb pork belly
1 cup onion, minced
3 tbsp soy sauce
1 tsp ground black pepper
1 knob ginger, minced
3 tbsp chili
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
34 ounces water
3 tbsp mayonnaise
1 tsp salt

Cooking procedures:
1. Pour the water in a pan and bring to a boil
2. Add salt and pepper
3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
4. Remove the boiled ingredients from the pot then drain excess water
5. Grill the boiled pig ears and pork belly until done
6. Chop the pig ears and pork belly into fine pieces
7. In a pan, melt the butter then add the onions. Cook until onions are soft.
8. Put-in the ginger and cook for a few minutes
9. Add the chicken liver and cook until well done.
10. Crush the chicken liver while being cooked in the pan
11. Add the chopped pig ears and pork belly then cook for 10 minutes
12. Put-in the soy sauce and chili then mix well
13. Add salt and pepper to taste
14. Put-in the mayonnaise and mix with the other ingredients
15. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Bopis

Bopis (bópiz in Spanish) is a spicy Filipino dish of pork lungs and heart sautéed in tomatoes, chilies and onions. Most Filipino men eat bopis with their alcoholic drinks as pulutan, similar to sisig.

Ingredients:
1  1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste

Cooking Procedure:
1. Heat a frying pan or wok and pour-in cooking oil.
2. Sauté ginger, garlic, and onion.
3. Add the bird’s eye chili and cook for 30 seconds.
4. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
5. Pour in annatto water (water from the diluted annatto seeds) and stir.
6. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
7. Put-in the minced carrots and stir. Simmer for 3 minutes.
8. Season with salt, and ground black pepper then stir.
9. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
10. Turn-off heat and transfer to a serving plate.
11. Serve. Share and enjoy!
Note: If you want your bopis to taste meatier, try adding 1 beef or pork cube in step 5.

Ginataang Mais

Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.

 

Ingredients:
4 cups coconut milk
1/2 cup glutinous rice (malagkit)
1 cup whole kernel corn
3/4 cup granulated sugar

Cooking Procedure:

1. Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.

2. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.

3. Add the whole kernel corn and cook for 5 minutes.

4. Put-in the sugar and stir thoroughly. Cook for 2 more minutes.

5. Transfer to a serving bowl and serve.

6. Share and enjoy!

 

Ginataang Halo - halo

Ginataang Halo-halo is a Filipino dessert dish. This is composed of different tubers such as sweet potato, purple yam, and taro root. Aside from the tubers, other ingredients include plantains, tapioca pearls, and glutinous rice balls (bilo-bilo).

Ingredients:
1  1/2 cups sweet potatoes (kamote), diced
1 cup taro roots (gabi), diced
1 1/2 cups purple yam
1 1/4 cup plantains (saging na saba), diced
1 cup ripe jackfruit (langka), sliced
2 cups small tapioca pearls, cooked
12 to 20 pieces glutinous rice balls (bilo-bilo)
1 cup granulated white sugar
3 1/2 cups coconut milk
2 cups water

Cooking procedure:
1. Pour water in a large cooking pot and apply heat. Let boil.
2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
4. Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put-in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold. Share and enjoy!

Yema Balls

Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time.

There are several ways to present this dessert -- the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it. Majority just eat it as it cools 

Try this Yema Ball recipe from Panlasang Pinoy.


Ingredients:
3 tbsp unsalted butter
1 can (14 ounces) condensed milk
3 egg yolks
3 tbsp peanuts, chopped

Cooking procedure:
1. Place the butter in a heated saucepan and allow to melt
2. Stir-in the condensed milk and allow to cook for 3 minutes
3. Add the egg yolks then continue stirring for 2 minutes
4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved.
5. Turn-off the heat and allow the mixture to cool down
6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a sphere (ball shape).
7. Transfer to a serving dish and apply your desired presentation
8. Serve. Share and Enjoy!

Leche Flan

Crème caramel, flan, or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

The dish has spread across Europe and the world. Both crème caramel and flan (from Old German flado meaning 'cake') are French names, but have come to have different meanings in different regions. In Spanish-speaking countries and in North America, flan refers to crème caramel. This was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines, where it is known more as leche flan.

Try this most favorite Filipino dessert Leche Flan from Panlasang Pinoy.

Ingredients:
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

Cooking procedure:
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve during dessert. Share and Enjoy!

How to make Longganisa

Longaniza is a sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, Uruguay and the Philippines.

Ingredients:
2 lbs ground pork
1 tbsp coarse salt
½ tsp Prague powder
1 tsp phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable Protein)
1 tbsp Isolate
½ tsp Carrageenan
2 tbsp sugar
6 tbsp garlic, minced
2 tbsp paprika (for color)
1 tbsp ground black pepper
2 tbsp pineapple juice
½ tsp meat enhancer

Procedures:
1. In a large container mix the salt, prague powder, phosphate, and water
2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
3. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
4. Shape and Wrap the longganisa individually

Beef Mechado

Mechado is a beef dish from the Philippines. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.

Try this Beef Mechado recipe from Panlasang Pinoy.

Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beefchuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
2 tsp. salt

Cooking procedure:
1. Heat cooking oil in a pan then saute the garlic and onion.
2. Put-in the beef and saute for about 3 minutes or until color turns light brown
3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates
5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)
6. Place in a serving plate then serve hot with rice. Share and Enjoy!

Chicken Asado

Asado is both a range of barbeque techniques and the social event of having or attending a barbeque in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In these countries asado is also the standard word for barbeque. An asado usually consisting of beef alongside various other meats, which are cooked on a grill (parrilla) or open fire. It is considered a traditional dish in Argentina, Uruguay, Paraguay, Chile and southern Brazil.

Try this Chicken Asado recipeby Panlasang Pinoy.

Ingredients:
2 lbs chicken, cut into serving pieces
1/4 cup lemon juice
2 tablespoons soy sauce
1/4 cup butter
1 1/2 cup of tomato sauce
1 large onion, diced
2 pieces dried bay leaves
2 large potatoes, quartered
2 teaspoon salt
1/2 teaspoon ground black pepper
3/4  cup cooking oil

Cooking procedure:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!