Ukoy

Ukoy

(Bean Sprout and Shrimp Fritters)

Filipino flavorfull fritters, serve with hot and spicy vinegar and soya sauce

 as dippings. A pleasant golden color from the shrimp annatto and crunchy batter.

Ingredients :

      Batter

• 1 cup corn starch
• 1 cup all purpose flour
• 1 1/2 tablespoon baking powder
• 1 1/2 salt
• 1/2 tablespoon pepper
• 1/4 cup annatto water
• 1 cup shrimp broth
• 1 egg
• Cooking oil

     Fillings 

• 2 cups bean sprout
• 1/2 lbs of shrimp
• 1 cup green onion
• 1 cup tofu

Directions :

• In a mixing bowl, mix the first five batter ingredients.
• Blend in the annatto water, egg and slowly add the shrimp broth. Beat until smooth.
• Heat the oil (heating the oil depends on the amount of oil on the pan, high in deep fried).
• Arrange the bean sprout in a saucer and top with tofu, shrimp and green onion.
• Add batter to cover the mixture. 
• Slide the mixture carefully into the hot oil.
• Fry until crisp and brown on both sides and drain.

Sumang Kamoteng Kahoy

(Cassava Wrapped in Banana Leaves)

This snack or dessert  dish refers to the finely grated cassava, mix 

with sugar and grated coconut wrapped in banana leaves.

Ingredients : 

• 2 cups grated cassava
• 1 cup coconut
• 1 1/2 cup sugar
• Banana leaves

Directions :

• Pass the banana leaves over the stove on both side, to make it easy to fold.
• In a bowl, mix grated cassava, grated coconut and sugar, until well blended.
• Lay 2 pcs. (small on the top of the bigger pieces) of cut banana leaves on the flat surface.
• Scoop 1/4 cup of the mixture and wrap tightly, to make a thin roll shape.
• In a deep cooking pan, line with cut banana leaves and layered the wrapped cassava mixture.
• Add water, should be above the wrapped cassava mixture.
• Put in high fire for about an hour or until done.

Chicken Lollipop Adobo

This is like an ordinary adobo dish, chicken was cook in vinegar and

 soya sauce. The only differences are the dish was a combination of

chicken adobo and chicken lollipop.

Ingredients :

• 1 lbs of chicken drumlets or wings
• 1/3 cup soy sauce
• 3 tbsp white vinegar
• 3 gloves garlic, peeled and crushed
• 1 tsp ground pepper
• Salt to taste
• Cooking oil for frying

Directions :

• Cut and pull back from one end of the chicken bone to the other carefully, making sure that you do not pull the meat completely out.
• Marinate the chicken in soy sauce, vinegar, garlic, and ground pepper for 1 hour.
• Broil the marinated chicken with the brine for 5-10 minutes
• Set aside and let it cool, then prepare the coating mix.                                  
• For the coating mix, add ground pepper, salt, and garlic powder or onion soup powder into the flour, mix well.
• In a deep bowl, add milk and egg then beat, to make an egg wash.
• Take the marinated chicken from the refrigerator, and remove each piece from adobo marinate.
• Dip the chicken into the egg wash, .then dip that same piece of chicken into the flour mixture, making sure to shake off excess flour. You can double dip, for a thick and crispy coating.
• Heat oil in a deep bottomed pan and deep fry chicken, until golden brown.

Gravy :

• 4 tbsp butter
• 4 tbsp flour
• 1 cup water
• Adobo brine or broth

Directions :

• Add 1 cup water to the broth and add 2-3 tbsp of brown sugar.
• Melt four tablespoons of butter in a saucepan over medium heat.
• Stir four tablespoons of flour into the pan with the hot butter 
• Cook for a minute or two, until  golden brown color.
• Slowly pour the brine or broth into the pan , whisking the mixture as you add it.
• Return to a boil, then lower the heat to a simmer. 

Cooking Tips :

1. You can hold the gravy on the stove for a while, but it may continue to thicken. If this happens, just thin it out with some more hot stock, broth or water.
2. You can double dip the chicken into the egg wash and flour mixture for a thick and crispy coating. 

Pichi pichi

Pichi Pichi

(Steamed Cassava topped with Coconut)

A traditional snack or desserts, presented at the southern part of the

Philippines. Wherein grated cassava, water, sugar mix together and steamed

 cooled, cut and rolled in grated coconut.

Ingredients :

• 2 cups grated cassava
• 2 cups water 
• 1/2 tsp. of pandan flavor
• 2 cups white sugar
• Food color (optional)
• Grated coconut, for garnish

Directions :

• Mix all the ingredients together, except the grated coconut.
• Add 1/2 tsp of pandan flavor into 2 cups of water
• Stir until well blended and no lumps remain.
• Pour into 2 pcs or 9 inch round pans, put a drops of food coloring (optional)
• Steam for 45 minutes or until firm.
• Cool and scoop using a spoon and flatten.
• Roll each piece in grated coconut.

Cooking Tips :

1. You can use cuchinta mold for steaming.
2. Using fresh coconut gives a good taste, use a  grater or shredder to grate coconut.
3. You can use pandan water or fresh pandan boiled in water.

Nilagang Baka

Nilagang Baka

( Boiled Beef and Vegetable)

Beef Stew on clear soup,  very similar to Bulalo, except different veggies and usage of

stewing beef . Beef was cooked with onion, ginger, peppercorn and vegetable.

Ingredients :

1lbs beef shank

1 large onion, cut in half with core intact

2 banana plantain (saba)

3 bokchoy bunches

2 large potatoes, peeled and quartered

1 large carrots

5-10 pcs of green beans

1 stalks of celery

Beef broth (optional)

ginger (optional)

salt

fish sauce

2 tsp peppercorns

Directions :

• Place the beef in a large pot and cover with about 5 litres of water. Add the onions, ginger and peppercorns.
• Simmer on a medium heat for 1-2 hours until the beef is very tender. (you may need to add water).
• When the meat is tender, add the potato, banana, and carrots, simmer for another 20-40 mins.
• Add the bokchoy, celery, green beans, fish sauce and salt continue to simmer for another 5 minutes
• Taste the broth and adjust seasoning if needed, Beef broth may be added.
• To serve, pour into a large bowl and separate the corn cobs. Serve with steamed rice.

Cooking Tips :

1. Use preasure cooker to boil the beef.
2. Choose vegetable that will taste and look good together.

Paksiw na Pata

Paksiw na Pata

( Braised Pork Shank )

A pork leg or hock cooked in soy sauce, vinegar and dried dried lily or dried

 banana blossom (Bulaklak Ng Saging). The recipe is flavorfull due to the sweet and

 thesourness of vinegar, soya sauce and the dried lily which added flavor.

Ingredients:

• 1 lbs pork hock or legs
• 1/3 cups soya sauce
• 1/3 cup vinegar
• 1 cup of dried banana blossoms or dried lily buds.
• 1/2 dried oregano
• 6-8 cups water
• 1/3 cups brown  sugar
• 1/2 head garlic, crushed
• 1/2 tsp peppercorn
• 2 pcs.laurel leaves
• salt to taste

Directions:

•  In a casserole, pour in water enough to cover the meat and put the slices of pork hock , cover and  let it boil for 1 hour or until tender.
•  Add dried lily, soya sauce vinegar dried oregano, peppercorn, bayleaves.sugar and salt.
• Reduce heat to medium-low, allow the stew to simmer, stirring occasionally until  liquid has thickened and the meat pulls easily from the bones.

Cooking tips :

1. Your can add the vinegar, soya sauce, bay leaves, peppercorn and garlic in tenderizing the meat.
2. Pork pata may be the front or hind leg. The front is preferred since it is meatier.
3. Just like adobo, vinegar is not stirred so the vinegar gets cooked well and will not taste tangy.
4. Use preasure cooker for faster cooking.

Kilawin Puso ng Saging

Kilawin Puso ng Saging

(Vinegared Banana Blossom)

A typical banana blossom dish in the Philippines, cooked the shredded

 banana blosoom with manila clams and squid in vinegar, sotanghon

 pepper, salt and long green chilli .

Ingredients:

• 1 medium size banana heart, shredded
• 1 lbs Manila clams
• 1 cup squid
• 1 cup sotanghon, cut and soaked in water. (Glass noodle)
• 1 cup water cups water
• 1/3 cup vinegar
• 1 medium onion, chopped
• 3 cloves garlic
• 1 medium tomato, chopped
• 1-2 long green chilli (spicy chilli optional)
• Fish sauce
• salt and pepper
• Cooking oil

Directions :

• Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip.
• Once you are done slicing them put them in a bowl and add about three tablespoons of  salt.  squeeze to get some of the sap out and  and drain.
• Chopped the manila clams, set aside
• Warm up the oil in a pan and start sautéing garlic, onions and tomato. 
• Add  manila clams, squid and banana blossom. Add fish sauce, salt and pepper. 
• Pour 1 cup of water, cover and let it simmer for at least twenty minutes.
• Check the tenderness of your vegetable.
• Pour the vinegar and chilli, do not stir and cook until boiling
• The last part of cooking, put the sotanghon.
• Let it simmer for another five minutes. Then serve hot.

Lumpiang Halaan

LUMPIANG HALAAN

(Spring Roll Clams)

Another method of cooking clams is Lumpiang Halaan. Similar to spring rolls

stuffed with chopped manila clams, are deep fried to a crispy golden brown.

Ingredients :

• 1 lbs clam (Manila clams)
• 1 medium size carrots
• 1 egg
• 1 medium size onion
• 5 cloves of garlic
• 1 cup of vegetable oil (deep frying)
• Salt and pepper to taste

Directions :

• Cook the clams in a boiling water and remove from shell.
• Chopped the clams into a small pieces.
• Sauté the garlic and onion in cooking oil .
• Add the clams and wait for 3 minutes, then mix the carrots (sliced into small cubes).
• Add salt and pepper for taste.
• Remove from fire,wait for a few minutes to get cold then add egg.
• Now take the mixture and roll it in lumpia wrappers
• Fry them in preheated oil and let them cook until they get golden brown.
• Put them aside on a paper towel and let them dry of.

Cooking Tips :

1. For best taste and result, use fresh Manila Clams.
2. Add bread crumbs after eggs, to make the mixture firm.
3. Used egg to sealed the lumpia wrapper. 

Sinanglay na Tilapia

Sinanglay na Tilapia

(Wrap Tilapia in Coconut Milk)

A dish werein the Tilapia is wrap in taro leaves  and cooked in coconut milk.

Bicolanos way of cooking, a combination of ginataang laing and sinanglay.

Ingredients :

• 2 pcs medium tilapia, cleaned and scales remove
• 6 pcs taro leaves or 6 pcs of pechay
• 1 thumb size garlic
• 5 cloves of garlic, chopped
• 1 onion, diced
• 2 tomato, diced
• 4 pcs long green long chili (siling pampaksiw)
• 1 cans of coconut milk
• 1/2 cup of water
• Salt and pepper
• Fish sauce

Directions :

• Butterfly-cut each fish by slicing on the back from head to tail. Spread each fish flat to expose the inner side, season with salt.
• In a bowl, combine garlic,onion,tomatoes and ginger then mix.
• Stuff the tilapia with the mix.
• Wrap the tilapia withe the leaves (taro or pechay).
• Arrange the wrapped tilapia in a wide cooking pan,
• Put the chili, pour in cocnut milk and water.
• Sprinkle salt and pepper.
• Cover and cook in a medium heat, add the fish sauce to taste.

Cooking Tips :

1. You can put lemon grass to add a taste.
2. Season the fish with salt.

Kalingking (maruyang Kamote)

Kalingking (Maruyang Kamote)

(Sweet Potato Fritters )

A native delicacy from Bicol Region. It is named kalingking because the potato

 was slices resemble fingers. Similar to Maruyang kamote, wherein kamote

was grated.

Ingredients :

• 2 large pcs yellow kamote peeled
• 1/2 cup brown sugar
• 3 cups rice flour
• 1 cup water
• 1 & 1/2 cups oil for deep frying
• Banana leaves

Directions :

• Cut the kamote into strips.
• Add the sugar and flour to the water and stir until well blended.
• Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
• Heat oil in a frying or deep pan.
• Layered the battered kamote on a saucer with banana leaves.
• Pat to flatten, then from saucer slip into hot cooking oil.
• Fry until golden brown.

Cooking Tips :

1. For maruyang kamote, grate to make strands of sweet potato.
2. Put the stove in medium heat or do not let the oil to overheat before putting the battered sweet potato.

Pininyahang Manok

Pininyahang Manok

(Pineapple Chicken)

 Chicken marinated in pineapple juice and cooked with pineapple chunks. A choice

 of coconut or evaporated milk is added for a thick and savory taste.

Ingredients :

• 1 kilo Chicken
• 1 medium can of Pineapple Chunks
• 1 cups of Evaporated Milk or Coconut Milk
• 2 Carrots
• 1 red Bell Pepper
• 2 medium size Onion
• 5 cloves ov Garlic
• Fish Sauce (Patis)
• Salt and Pepper

Directions :

• Marinate the chicken in pineapple juice for about 15 to 20 minutes
• Boiled the chicked into the marinate.
• Preheat pan , add oil (Butter can be a subtitute).
• Saute garlic and onion.
• Put the chicken and cook for 3 to 5 minutes.
• Pour in pineapple juice (from marinated chicken) and milk. Bring to boil. Cover and simmer over medium.
• Add carrots, pineapple chunks and bell pepper, simmer until tender.
• Season with fish sauce, salt and pepper and immer for a few more minutes until the vegetables cooked.

Cookoing Tips :

1. The longer time you marinate, the best taste and result you can get.
2. Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking.

Corned Beef Guisado

Corned Beef Guisado

(Stewed Beef Guisado)

 Canned Corned Beef cooked in garlic and onion, can be done with potato and

green peas for an added taste.

Ingredients:

• 1 can of Corned Beef
• 1 medium onion, cut into onion rings and chopped 
• 6 Cloves crushed Garlic
• 2 tbsp Cooking oil
• Fish sauce (Patis) and Pepper to taste

Procedure:

• Heat up a pan with some cooking oil. 
•  Fry the onion rings, set aside   
• Saute the garlic and chopped onion.
• Add the corned beef and let it cook. 
• Drizzle fish sauce and add pepper to taste
• Cook for about for 2-3 minutes, garnish with the onion rings. 
• Serve with steamed or garlic rice.

Cooking Tips :

1. The above recipe can be added with potato and green peas, a medium size of potato is enough for this recipe. Fried the potato before the onion ring, separate and can be added while cooking for 2-3 minutes.Green peas can also be added while cookingfor 2-3 minutes
2. For a juicy taste, add half cup of beef broth after  the corned beef.

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Adobong Pusit

Adobong Pusit

(Squid Adobo)

 Cooked along with the ink similar to a Spanish dish (calamares en su tinta).

The filipino cooking is more tangier flavour, the taste of soy vinegar and pepper or chilli.

Ingredients :

• 1 Lbs of Squid or 1 Frozen pack of Squid
• 5 Gloves of Garlic
• 1/2 Cup Vinegar
• 1 Tbs Soy Sauce
• 1/2 Cup of Water
• 1 Small Onion
• 1 Tomato Chopped
• Salt and Ground Pepper to taste
• Sugar to taste

Directions : 

• Wash and clean the squid by removing the eyes, membrane and transparent ribs from the body
• Combine the squid, vinegar, garlic and water in a small pot over medium heat; season with salt and pepper.
•  Cook for 10 minutes, do not overcook. Drain and set aside, save the sauce.
• Meanwhile In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato.
• When onion becomes translucent, add the squid.
•  Add sauce and season with sugar according to taste.
• Simmer in medium heat, until a thick broth is formed.   

Cooking Tips:

1. Red hot chilli can be added.
2. Cook the squid  for a  couple of minutes  to stay tender, if you cook it longer the squid will shrink.

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Sapin Sapin

Sapin Sapin

(Layered sticky cake)

 Is a dessert made from 3 color layered glutinous rice. It is made from rice flour

 coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top.

Ingredients:

• 1/2 Cup of Rice Flour
• 1 1/2 Cups of Glutinous Rice
• 2 Cups of Sugar (as desired)
• 1 Pack of Grated Purple Yam (purple layer)
• 1 Bottle of Macapuno (white layer)
• 2 Cans of Condensed Milk
• 2 Cans of Coconut Milk
• Food Coloring
• 1 Pack of Grated Coconut (for toppings)

Directions:

• Blend all ingredients except Grated Purple Yam, Makapuno, Grated Coconut and Food Coloring.
• 1st part - Add Grated Purple Yam. To heighten the color add a violet food color.
• 2nd part - Add yellow coloring. Mix well.
• 3rd part - Add Macapuno.
• Line the banana leaves in a round baking pan and grease the leaves.
• Pour 1st part, spread evenly and steam for 30 minutes or more, until firm (cover with cheese cloth before steaming).
• For 2nd and 3rd part, follow the same procedure of first part.

Toppings:

1. Squeeze the Grated Coconut.
2. Place in the pan over medium heat.
3. Stir until color brown.

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Halayang Ubi

Halayang Ubi

(Purple Yam Cake)

 Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk
 evaporated milk, and sugar. Traditionally  prepared  for Noche Buena or special occations.

Ingredients:

• 2 Packs of Grated Purple yum
• 2 Packs of Powdered Purple Yam
• 2 Can of Condensed Milk
• 2 Cans Evaporated Milk or Coconut Milk
• 1 Cup of Sugar (or as desired)
• 2 Cups Water
• Lemon and Vanila (optional)
• Butter or Margarine

Directions :

• Blend Purple yam powder in 2 cups of water.
• Add Grated paurple yam, Condensed Milk, Evaporated milk and sugar. Mix well.
• Add vanilla flavor and lemond rind.
• Cook over medium heat, stirring until the mixture turns into a thick paste and separates from the pan.
• Transfer to a shallow container and spread the margarine on the top .

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