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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Kwek Kwek

Kwek Kwek

Coated Quail Eggs

Pinoy Tempura like street food,  made by deep-frying orange batter covered hard-boiled quail eggs. Usually served with a spiced vinegar-based dip.

Ingredients :

• 1 Dozen eggs
• 1 Cup flour
• Skewer
• Oil

Batter

• 1 Cup flour
• 3/4 Cup of water
• 1 Tablespoon annatto powder

Sauce

• 1/4 Cup rice vinegar
• 4 Tablespoon brown sugar
• 1/4 Cup ketchup
• 2 Teaspoon soy sauce

Directions :

• Put quail eggs in boiling water for about 10 minutes.
• Remove  and let cool then peel the shells.
• Dilute  the annatto powder in warm water to get a deep orange colour.
• Prepare the batter by mixing salt and pepper to the flour.
• Pour in the annatto water into the bowl and mix well until there are no lumps.
• Heat oil in a deep pan until hot.
• Poke the peeled eggs with skewer and dredge into the flour.
• Drop into the batter and coat the eggs evenly.
• Drop them into the hot oil for few second, then release the skewer.
• Deep fry until the batter is crispy, drain on paper towels or metal strainer.

To make the sauce:

• Mix all the ingredients into a saucepan and heat until the sugar has dissolved.
• Stir and let cool.

Cooking Tips :

1. Your choice of adding 1/4 teaspoon of baking powder on batter.
2. Add 1 red chilli for hot sauce.
3. Food color can be a substitute for annatto powder.
4. You can use boiled chicken eggs (tokneneng).
5. Served hot for crispier batter.

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Pianono

Pianono

Creamy Rolled Cake

Pinoy baked roll cake filled with creamy sugar margarine fillings. Spreading it with of fruit jams, purple yam and whipped cream are other choices to make the cake so delicious.

Ingredients :

• 6 Eggs
• 6 Tablespoon cake flour
• 6 Tablespoon sugar
• Fine sugar for dusting
• Margarine

Directions :

• Preheat the oven to 375 degrees F.
• Separate the egg whites from the yolk.
• In a large bowl, whisk egg whites with an electric food mixer.
• Add sugar slowly by spoonfuls, beating well after each addition.
• Then add the (well beaten) egg yolk slowly, Keep beating.
• Put the mixer on the slower speed, fold the cake flour.
• Keep beating the mixture until light and fluffy.
• Pour the mixture gently into the prepared pan, lined with wax paper.
• Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
• On a work surface sprinkle the wax paper evenly with caster sugar.
• Turn the pan onto the sugared wax paper, then carefully remove the tin.
• Remove the wax paper from the bottom of the cake.
• Spread the margarine  sparingly over the cake, sprinkle with sugar over the margarine.
• With the longest side facing you, roll up the cake away from you.

Cooking Tips :

1. To make cake flour from all purpose flour; In a cup of apf,  replace 2 tablespoon of flour to 2 tablespoon of corn starch, sift 5 times.
2. For creamy ube filling;  Beat cream cheese with bottled purple yam dessert until creamy.

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Karioka

This sweet crunchy on the outside, chewy on the inside covered with sweet coconut sugar sauce. Are made from sweet rice dough, rolled like a ball and deep fried.

Ingredients :

• 2 Cups Mochiko rice flour
• 1 1/2 Cups coconut milk
• 3/4 Cups coconut sport (macapuno)
• 1 Cup brown sugar
• Banana skewer
• Oil for frying

Directions :

• Mix 2 cups of sweet rice flour and 1/2 cup of coconut milk.
• Add the coconut sport, mix until well combined and form a dough.
• Take two tablespoons of the dough and shape into a ball. Set aside.
• Heat up the oil in a  deep pan to medium-high heat.
• Cook the balls for about 6 minutes or until golden brown.
• Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil.

Sugar glaze

• In a medium sauce pan, boil 1 cup brown sugar and 1 cup coconut milk until sticky.
• Dip the fried karioka in the sugar glaze until completely coated.
• Place  karioka into a bamboo skewer. Serve immediately.

Cooking Tips :

1. To test if the oil is hot enough, drop a small piece of dough into the oil. It is ready, If the dough starts bubbling .
2. Add sweet rice flour if the dough is really wet.

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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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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 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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Bunwelos na Saging

Bunwelos na Saging

Banana Fritters

This dough based snack was made as savory and sweet and are usually 

served as an afternoon snack or as dessert. Mashed banana are added to the batter and folded in, are fried till golden brown and rolled over cinnamon sugar.

Ingredients :

• 1 1/2 Cup Flour
• 1 Teaspoon baking powder
• 3/4 Cup sugar
• 1/4 Teaspoon salt
• 1 egg
• 1/2 c water or milk
• 6 Ripe plantain banana (saba)
• Oil for frying
• 1 Teaspoon cinnamon 

Directions :

• Mash ripe banana with potato masher, for smoother texture use blender.
• In a mixing bowl, place flour, baking powder, salt and 1/4 cup of sugar. Mix together.
• Beat egg and add to the flour mixture, mix together.
• Add water and  mashed banana, keep mixing in the flour until you get a thick mixture.
• Prepare the cinnamon sugar by mixing, 1/2 cup of sugar and 1 teaspoon of cinnamon.
• Heat a pan in low medium heat and add the oil for frying.
• Add a spoonful of the mixture into the pan and fry until golden brown on both sides.
• Place on a strainer or  paper towels on a plate to absorb excess oil.
• Dust the cooked bunwelos with cinnamon sugar.

Cooking Tips :

1.  Oil should be heated but not smoking as it may cook the outer part, but leaving a raw in the center.
2. Vanilla may be added for additional flavor.
3. You may use any dessert banana.

Kalamay na Ube

Kalamay na Ube

Sweet Purple Cake

A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. 

It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil

 and Sprinkle with coconut curd (latik) or flakes (budbod).

Ingredients :

• 1 Pack 16 oz grated Ube
• 2 Cup (Mochiko rice) sweet rice flour
• 1 1/2 Can of coconut milk
• 1 3/4 Cup sugar
• Drops of food coloring
• 1 Tsp vanilla (optional)
• Banana leaves
• Oil from curd
• 2 Cans of coconut milk for curd (latik)

Cooking Directions :

• Prepare the curd by pouring the coconut milk into a  pan. Let it boil until it curdles.
• Wilt banana leaf then grease with the oil from the coconut curd.
• In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
• Cook in low heat. Keep stirring until the mixture gets very thick.
• Transfer the cooked mixture into in a pan lined with wilted banana leaves.
• Flatten by using an oiled metal spoon and top with coconut curd.

Cooking Tips :

1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.

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Camaron Rebosado

Camaron  Rebosado

Battered Prawns

Camaron Rebosado or battered shrimp are individually hand-dipped in an 

authentic Filipino style batter that fried up golden and crispy from your stove. 

Can be serve with plain ketchup or sweet and spicy dipping.

Ingredients :

• 1 Lbs (16-20 pcs.) prawn
• 3/4 Cup all purpose flour
• ½ Tsp. baking powder
• ¼ Tsp. salt
• 1 Egg yolk
• 200 Ml ice water
• 2 Ice cubes

Directions :

• Pull off the head and the outer shell.  Keep the last segment of shell and the tail tip on.
• Cut a slight slits on the body of the shrimp and season with salt.
• Insert toothpick from the neck to the tail of the shrimp (optional, to make the shrimp straight)
• Start heating the oil when you are almost done with the shrimp.
• Beat egg yolk gently and add iced water and 2 ice cubes.
• Combine the flour, salt and baking powder, mix well and sift.
• Pour the egg mixture into flour mixture. Mix but only circulate around the bowl.
• Roll the shrimp in corn starch and dip in batter several times.
• Deep fry for about 2-3 minutes or until brown, place the shrimp on a wire rack or paper towel.

Cooking Tips :

1. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
2. You can check the temperature by dropping a small amount of batter, when you see small bubbles around the batter , it’s ready for deep frying
3.  Between batches, use the mesh sieve to scoop excess crumbs floating in the oil.
4. Make sure shrimp is completely covered by the batter.

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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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