Sinaklob

Sinaklob

Wrapped Sticky Rice

Another traditional packed lunch, in some provinces of the Philippines. Rice and viand are combined together and wrapped in banana leaves. Left-over Asado, Caldereta, Menudo, Adobo, Mitsado or Apritada, that can be used as the fillings.

Ingredients :

• 2 Cups glutinous rice
• 1/2 Lbs Beef, cut in cubes
• 1 Large potato
• 1 Medium red pepper
• 1 Onion
• 2 Tomato
• 2 Boiled eggs
• 1 Laurel leaf
• 2 Cup tomato sauce
• 1/4 Cup soya sauce
• Salt and Pepper
• Banana leaves
• Cooking twine

Directions :

• Soak the glutinous rice overnight  in cold water, wash and drain.

Fillings ;

• In a casserole, combine the beef, bay leaves, onions, tomatoes, soya sauce, tomato sauce, and water or beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the potatoes and red bell pepper,
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.
• Remove from fire, set aside and let it cool.

Wrapping ;

• In a bowl, add the filling sauce and glutinous rice together, mix well until combine.
• Place two banana leaves together and fold to form a cone.
• Fill the cone about 2 tablespoon of glutinous rice.
• Add 2 tablespoon of fillings and slice egg.
• Top with more glutinous rice, till you reach the top of the cone.
• Fold the leaves around the pouch, and secure with cooking twine.

Cooking ;

• Place the wrapped in a deep casserole, add water.
• Cover the pot with a lid, and cook over medium heat for 2 hours.

Cooking Tips :

1. For better taste, add more fillings. and use salted egg .
2. Make sure the entire wrapped are submerged in water.
3. To test if they are cooked through – you’ll have to unwrap one and check.
4. Once the wrapped are cooked, remove from the pan and place in a colander to drain.
5. Uneaten wrapped can be stored in the fridge for 3-5 days, and in the freezer for 2 months.

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Suman Moron

Suman Moron

Choco Rice Cake

Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.

Ingredients :

Chocolate mixture ;

1 1/2 Cup rice flour

1/2 Cup glutinous rice

4 Tablespoon cocoa powder

1 Teaspoon vanilla

1 Cup coconut milk

1 Cup brown sugar

1/4 Cup chopped roasted peanuts

Milk mixture ;

• 1 1/2 Cup rice flour
• 1/2 Cup glutinous rice flour
• 1/2 Cup evaporated milk
• 1 Teaspoon vanilla
• 1 Cup coconut milk
• 1 Cup white sugar

 For wrapping ;

• Banana leaves
• Cooking twine

Directions :

Milk Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In a non stick pan, add the rice mixture, white sugar, evaporated milk, coconut milk, vanilla.
• Turn the heat to medium and stirring constantly until thick and smooth.
• Transfer into a plate and set aside to cool.

Chocolate Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In the same pan, pour the rice mixture and add the coconut milk, brown sugar, cocoa, vanilla and peanut.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer into a plate and set aside to cool.

Wrapping and Steaming ;

• Prepare the leaves for wrapping by passing over stove flame, brush with butter or margarine.
• Take a heaping table spoon of chocolate mixture and roll into a 3/4" tuber shape by hands.
• Do the same process on the plain milk mixture.
• Place the 2 tuber side by side and twist to form a thicker two color tuber.
• Place the tuber in 2 pieces of banana leaves, roll and tie a string at both end to secure.
• Steam for half an hour in a double boiler container or steamer.

Cooking Tips :

1. Before rolling the milk flavor into a tuber, add cheese.
2. Both ends can be fold or tied by string.

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Kalandrakas

Kalandrakas

Chicken Vegetable Soup

Kalandrakas is a simple authentic chicken pasta soup, from the Southern Tagalog part of the Philippines. Cooked with choices of vegetables and pasta in rich and delicious chicken or beef broth. 

Ingredients :

• 2 Pieces chicken breast
• 250 Grams shell pasta
• 6 Cups water
• 1 Carrot, cubed
• 1 Potato, cubed
• 1/2 Cup cabbage, chopped
• 1/2 Cup Chinese cabbage, chopped
• 1 Onion
• 1 Garlic
• Salt and pepper to taste
• 1 Can evaporated milk

Directions :

• In soup pot, bring chicken breast and cold water to a boil.
• When its cool enough to handle, hand-shred the meat and set aside.
• Heat oil in a large saucepan and sauté garlic until lightly brown, then add the onions.
• Add the shredded chicken and sauté until slightly brown.
• Pour in the chicken stock and bring the liquid to a boil.
• Add the shell pasta and simmer for 5 - 10  minutes or until tender.
• Add carrots and potato and continue to simmer until soften.
• Pour the evaporated milk, keep stirring and season with salt and pepper.
• Add the cabbage and Chinese cabbage,  and continue to simmer for another couple of minutes.

Cooking Tips :

1. Add the chicken stock cube, if preferred.
2. Elbow macaroni or Spaghetti pasta cut into an inch, can be a replacement for shell pasta.

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Spicy Sweet Dilis

Tamis Anghang na Dilis

Spicy Sweet Dilis

A popular street foods and delicious treat as a snack item or as an appetizer, made out of dried anchovies in a sweet and spicy coating. A very authentic snack not only for its sweet and spicy taste but for its color and garnishes.

Ingredients :

• 1 1/2 Lbs dried anchovy
• 1 Cup tomato ketchup
• 3/4 Cups Sugar
• 2 Tablespoon chilli powder
• 1 Tablespoon vegetable oil
• Dried chilli powder

Directions :

•  In a pan, add oil then cook dried anchovies in medium heat for 2-3 minutes.
• Pour the tomato ketchup in a sauce pan, add vegetable oil, sugar and chilli powder and nitre powder.
• Mix and stir until sugar and other ingredients are well dissolve.
• Put the heat to medium heat and let the mixture boil, stirring continuously until the sauce has thickened
• Turn the heat to low and add the fried anchovy, continue stirring until the sauce has been absorbed.
• Sprinkle dried chilli on and serve hot or cold.

Cooking Tips :

1. Do not overcook dried anchovy otherwise it will taste bitter.
2. For less sweeter, use brown sugar ( Adding sugar depends on desired sweetness)
3. Nitre powder or salitre is an optional ingredients.
4. For garnishing, sesame seed can be a replacement for dried chilli.

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Sinigang na Hipon sa Burong Mustasa

Pickled mustard green is a traditional and popular fermented vegetable, excellent as it is without cooking. The brine can be used in sour soup, it can also be sautéd with shrimp, beaten egg, garlic, tomato, and onions.

Ingredients :

Pickled Mustard Green

• 2 mustard mustard green
• 4 cups rice water 
• 1/2 cup salt

Sauté Shrimp

• 2-3 Cups of pickled green mustard
• 1/2 Lbs shrimp
• 1 Onion
• 1 Tomato
• 1 Garlic
• 1 Cup shrimp stock
• 1 Egg

Directions :

For pickled green mustard

• Leave fresh leaves of mustard to wilt under the sun for two hours or at room temperature.
• Arrange leaves in layers on a jar or any glass container with cover.
• Pour rice water until it cover the layers of leaves.
• Add the salt, use about 1/2 cup salt for every kilo of leaves.
• Cover and set aside in a cool, dry place. Let stand for seven days,
• It is then ready for consumption when rice water is sour.

* Salt can be sprinkled on top of each leaf or directly added to the bottle as we prepared.

For sauté shrimp in mustard green

• In a large skillet over medium high heat, sauté garlic, onion, tomato and shrimp.
• Add chopped pickled greens to the pan, let it simmer in oil for a few minutes.
• Pour a cup of shrimp stock, extract from pounded shrimp shell and heads.
• Keep stirring in medium high heat until boil, season with salt.
• Simmer for another few minutes then add beaten egg.

*Season in small amount of salt since pickled mustard are salty.

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Binagol

Binagol

Taro Cake in Coco Shell

Binagol is made of a talyan root that has been crushed or grated, a type of root crop similar to taro. Mixed with coconut milk, condensed milk, sugar and cooked like a sticky cake, steam in coconut shell and wrapped tied in banana leaves that covers it.  

Ingredients :

• 1 Cup taro root
• 1 Cup Thick coconut milk
• 3/4 Cup brown sugar
• 1/2 Can condensed milk
• 4 Egg yolks
• Banana leaves
• 4 Coconut shells
• Cooking twine

Directions :

• In a non stick pan, combine shredded taro root, coconut milk and brown sugar.
• Cook over medium heat for about 6 minutes while stirring constantly.
• Reduce heat to low and cook for another 10 minutes.
• Add condensed milk and cook, stirring continuously for another 20 minutes.
• Fill each coconut shell with mixture, Make a well in the center and drop raw egg yolk.
• Cover the top with mixture and spread smoothly.
• Layer two pieces of banana leaves to cover the filled coconut shell and tie securely.
• Place in a steamer, cover and cook for another half an hour.

Cooking Tips :

1. You can add your choice of  chopped nuts.
2. Small Cereal bowl can be use if coco shell is not available.
3. Making a layered binagol, you may add grated purple yam or cassava.

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Cassava Cake

Cassava Cake

Keyk na Kamoteng Kahoy

A chewy and savoury Pinoy delicacy that everyone can satisfy in. The aftertaste of coconut sport (macapuno) cream toppings and the creamy texture of cassava, something that every one can enjoyed in .

Ingredients :

FOR CAKES :

• 2 Packs of grated cassava
• 1/2 Can condensed milk
• 1 1/2 Can coconut milk
• 1 Can evaporated milk
• 1/2 Bottle Coconut sport (macapuno)
• 2 Eggs
• 1 Cup sugar
• 1/2 Brown sugar
• 1 Teaspoon Vanilla
• Pinch of salt

FOR TOPPINGS :

• 1/2 Can coconut milk
• 1/2 Can Condensed milk
• 2 Eggs

Directions :

• Preheat oven to 325° f.
• In a large bowl, combine the 2 packs of grated cassava,evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and margarine.
• Beat eggs and add into the mixture, mix thoroughly until even in consistency
• Pour equally into two large greased rectangular pans, leave at least 1 inch for toppings.
• Bake in a preheated oven for 30 minutes or until top is golden brown.
• While baking, mix together coconut milk, condensed milk and coconut sport for topping ingredients, mix thoroughly until even in consistency
• After the cake has been baking for at least 30 minutes, pour and spread the toppings evenly.
• Bake the cake for another 20 to 30 minutes until the top is golden brown.

Cooking Tips :

1. Before baking, make sure to mix all of the ingredients together.
2. Adding the amount of sugar, depends on the desired taste.
3. Baking time is approximately and depend on oven temperature , check occasionally  to avoid burn.

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