Beef Tapa

Beef Tapa

Thin slices of meat dried or cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg  (Tapsilog).

Ingredients :

• 1 Lbs beef sirloin
• 4 Tablespoon vinegar
• 3 Tablespoon soya sauce
• 1 Teaspoon cracked pepper
• 1 Tablespoon salt
• 1/2 Cup brown sugar
• 1 Head garlic

Directions :

• Cut the meat thinly parallel to the grain, set aside
• Pour the vinegar in a mixing bowl
• Add soya sauce, cracked salt and pepper, minced garlic and brown sugar
• Mix well to combined all the ingredients, add the sliced meat
• Mix well, until meat are covered with marinating sauce
• Cover and refrigerate for 1 to 2 hours
• Heat oil in low medium heat and fry the meat until tender

Cooking Tips :

1. Serve with sunny side up eggs and plain rice or garlic rice with spice vinegar and ketchup sauce
2. White sugar can be  a substitute for brown sugar, can be reduced to desired sweetness
3. To preserved for future use, arrange in ziploc and refrigerate

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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 Teaspoon Vanilla
• 1/4 Cup margarine
• Pinch of salt

FOR TOPPINGS :

• 1/2 Can coconut milk
• 1/2 Can Condensed milk
• 2 Egg yolks
• 1/2 Bottle coconut sport

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, coconut sport and egg yolks 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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Ginataang Mais

Ginatang Mais

Corn in Coconut Milk

A classic Pinoy recipe which is usually served as an afternoon snack, made of glutinous rice and cook in coconut milk and corn. We added sweet purple rice for a nutty flavor and ripe jackfruit for fruity taste.

Ingredients :

• 2 Pcs fresh corn
• ½ Cup glutinous rice
• 1 ½ cup sweet purple rice
• 8 Cups coconut milk
• 1/2 Cup ripe jackfruit
• 1 Cup sugar
• Pinch of salt
• Coconut cream

Directions :

• Soak sweet purple rice in cold water overnight. Drain, wash and rinse  the rice.
• Remove the corns outer skin and fibers, rinse and shred from the cobs. Set aside.
• In a pot combine coconut milk and sugar, stir until sugar are dissolve.
• Add the glutinous and sweet purple rice, seasoned with salt and stir.
• Cover and let it boil, add the corn and jackfruit.
• Reduce heat to low and boil until the rice and corn are cooked.
• keep stirring to prevent rice from sticking to the pot.
• Add coconut cream, stir and simmer for another 2 minutes.
• Drizzled some coconut cream on top and serve hot or cold.

Cooking Tips :

1. Add water or coconut milk if needed, until you get the right consistency you prefer.
2. If fresh corn are not available, cream of corn or kernels in can be a substitute.
3. You can replace cream with condensed milk for a drizzle.

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Relyenong Pusit

Relyenong Pusit

Stuffed Squid

Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips (singkamas), celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.

Ingredients :

• 3 Large squids, cleaned
• 1/2 Cup shrimp, chopped
• 1/2 Cup sweet turnips, diced into small cubes
• 1/4 Cup celery, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium tomato, chopped
• 1/2 Cup flour 
• 1 Lemon
• 2 Tbsp soy sauce
• 2 Piece egg, beaten
• Salt and pepper to taste
• Cooking oil

Directions :

• Pull the head and squeeze to remove the ink sack and set aside.
• Remove both eye and the beak  in the center of the tentacle.
• Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
• Put the head in boiling water and cook until tender, then chop into small pieces.
• Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd  for few minutes.
• Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
• Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
• Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.

Cooking Tips :

1. For dipping sauce, combined soya with lemon juice and birds eye chilli.
2. You can add or use fish sauce instead of salt.
3.  For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.

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Biko Pandan

Biko Pandan

Pandan Sticky Rice Cake

A two-layered steamed combination of glutinous rice on the bottom and silky smooth pandan custard on top. The flavor and the escence of pandan, makes this recipe delightfull and good.

Ingredients :

RICE LAYER :

• 1 Cup glutinous rice
• 1 Can coconut milk
• Pinch of salt

SUGAR SYRUP :

• 4-5 Pieces fresh pandan
• 1 Cup sugar
• 1/2 Cup water

CUSTARD :

• 1/4 Cup flour
• 2 Teaspoon corn starch
• 4 Eggs
• 1 Cup thick coconut milk
• Pinch of salt

Cooking Directions :

      Preparing Rice Layer

• In a rice cooker, over the stove or in a steamer, cook the glutinous rice with the thin coconut milk and salt.
• Put banana leaves on the bottom of an 8 inch baking pan.
• Spoon the cooked rice into the prepared pan.
• Press the rice firmly onto the base of the pan to form an even and compact layer.
• Cover and steam, for about  20 minutes over medium heat.
• Once done, reduce heat to low but keep the baking pan inside the steamer.

     Preparing Pandan Syrup

• Wash and cut fresh pandan leaves into small pieces.
• With a mortar and pestle or a blender, mash the leaves finely.
• You can use a little amount of  water to make it into a paste.
• In a deep sauce pan put water, sugar and mashed pandan leaves.
• Cook over medium low heat till sugar has dissolved. Remove and set aside to cool.

     Preparing Custard Layer 

• Mix the thick coconut milk with the prepared pandan syrup, and bring to a boil.
• Combine flour, corn starch, eggs and salt. Whisk till smooth.
• Slowly drizzle over the pandan syrup while whisking.
• Cook the custard over medium low heat, stirring continuously till custard thickens slightly.
• Pour the custard over the rice layer.
• Cover and steam over medium low heat  for another 15-20 minutes or till custard is set.

Cooking Tips :

1. When preparing custard, steam over low heat to obtain a smooth custard layer.
2.  To get neatly cut pieces, use an oiled or heated knife.

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