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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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.

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.

Adobong Tahong

Adobong Tahong

(Mussel cook in soy sauce and vinegar )

 Popular  in Bacoor, province of cavite. You would love this dish.

Delicious and easy to prepare, serve with white or garlic rice.

Ingredients :

• 1 Lbs Unshelled Mussel
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 3 cloves of crushed garlic
• 1 piece bay leaf
• 4 Tablespoon Cooking Oil
• 1/3 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the mussel.
4. Add soya sauce.
5. Add water, vinegar,
6. Add bay leaf, salt and pepper to taste.
7. Cook the mussel and remove the shells.
8. Let it simmer until the water is reduced and the sauce tickened.
9. Served with steamed or garlic rice, pickled papaya or pickled radished.

Sides :

• Pickled Papaya (Atsarang Papaya)
• Pickled Radish (Ensaladang Labanos)

Cooking Tips :

1. After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar.
2. Use frozen unshelled mussel, if fresh is unavailable and for faster cooking.
    

Bangus Pinangat sa sampalok

Bangus Pinangat sa Sampalok

(Soured Milkfish in Tamarind fruit)

 Fresh baby milkfish or tilapia is usually cooked with green tamarind fruit. Generally fresh baby bangus is cooked as is with its innards and scales on that add to the taste of pinangat.

Ingredients :

• 1 kilo baby milkfish (bangus), scaled (option)
• 2 cup green tamarind fruits
• 1 small onion, chopped
• 1 thumb size ginger, sliced1/2 tsp.
•  cracked pepper
• 2-4 pieces green long chili (siling pampaksiw)
• salt to taste

Directions :

• Put the green tamarind fruits  , ginger and onion at the bottom of a pot.
• Arrange the milkfish, add enough water to cover fish,
• Season with salt and add cracked pepper.
• Add  green chili on top. Cover and simmer at low heat for 15 to 20  minutes or until most of the liquid have evaporated.

Cooking Tips :

1. Sinigang sampalok mix can be used for green tamarind fruit. 
2. Fish sauce can be added for an added taste. 

VIDEO NOT AVAILABLE

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.

VIDEO NOT AVAILABLE

Adobong Baboy at Manok

Adobong Manok at Baboy (Binalot Style)

(Braised Pork and Chicken in soy sauce) 

 Popular Filipino food, even non-Filipinos appreciate this dish. Delicious and easy

 to prepare. you can cooked with chicken, pork or a combination of both.

 It could be also good with fish or beef. 

Ingredients :

• 1/2 Lbs Pork
• 1/2 Lbs Chicken
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 1 heads of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 4 Tablespoon Cooking Oil
• 1 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce water, vinegar, bay leaf and peppercorns.
6. Let it simmer until the pork and chicken are tender
7. Served with steamed or garlic rice, hard boiled egg and whole tomato.

Sides :

• Tomatoes
• Hardboiled eggs (optional)

Cooking Tips :

• After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar

Arroz Caldo

Arroz Caldo

(Chicken Rice Porridge)

 Is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce.

Ingredients :

• 1 kilo chicken; cut in small pieces
• 1 Cup short rice
• 1 Small Onion, chopped
• 4 Cloves of Garlic.chopped
• Ginger , thin sliced
• 6 Cups water or broth
• Fish sauce
• Cooking oil
• Salt, pepper and calamansi (lime) to taste

Directions :

1. In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Add rice.
2. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
3. Season with fish sauce according to taste. Serve hot in a bowl.
4. Garnish on top with fried minced garlic , scallions and saffron flower.

Garnished :

• 1 Tbsp minced Fried Garlic
• 1 Tbsp Spring Onion
• Saffron Flowers (kasubha)

Cooking Tip :
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
When reheating, add some chicken stock or water to the porridge and warm over medium heat.

VIDEO NOT AVAILABLE

Sinaing na Tulingan

Sinaing na Tulingan

(Soured Tuna)

  Is a native dish of the Philippines and particularly famous in the city of Batangas.

Tulingan (tuna) is cooked in sour broth.

Ingredients :

• 1 kilo small or medium size tulingan (tuna)
• 1 Small pc. of Pork Fat (optional)
• 1 Cup of Camias
• 3 Heads of Garlic, flattened
• 1-1 1/2 tsp Salt
• 1-2 Cups of Water

Directions :

• Remove gills and innards of tulingan, cuts tails and fins. If using a medium size tulingan, sliced the fish diagonally. Put a slit cut along the length on both side if using small fish.
• Carefully press fish to flatted, wash thoroughly and drain.
• In a pot or casserole put pork fat at the bottom, then the camias fruit and garlic. Arrange sliced fish side by side.
• Add enough water to cover the fish, add salt. Cover and simmer at low heat for 45 mins to an hour, until fish cooked and sauce reduced.

Cooking Tips :

1. You can use corning ware or chinese cracked pot for slow cooking.
2. Use Tamarind fruit or sinigang mix, if camias is not available.
3. Can be serve with sliced tomato in fish sauce.

VIDEO NOT AVAILABLE

Lumpiang Prito

Lumpiang Prito

(Fried Vegetable Roll)

The Filipino way of making vegetable spring roll, shrimp and tofu can be added

instead of ground meat. served as a side dish or as an appetizer.

Ingredients :

• 1 Tablespoon Vegetable Oil
• 1 cup Shrimps (remove the shells)
• 1/2 Cup cubed Carrots
• 1/2 Cup thin sliced green beans
• 1/2 Cup thinly sliced green Cabbage
• 1/2 Cup cubed sweet Potato                  
• 1/2 Cup chopped Onion
• 2 Cloves Garlic, crushed                  
• 1 Tsp Soy Sauce
• Salt and Pepper to taste
• 30 Lumpia Wrappers
• 2 Cups Vegetable Oil for frying

Directions :

1. In a wok or large skillet over high heat, add 1 tablespoon vegetable oil. Cook shirmp, Remove shrimp and set aside. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked shrimp, carrots, sweet potato, carrots and cabbage. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Wrap about 3 tablespoons vegetables in lumpia wrapper, keep the roll tight as you assemble.
3. Heat oil over medium heat and place 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Place on paper towels or colander to drain excess oil. 

Dipping Sauce :

• 1/2 Cup Vinegar
• 1 Tbsp Soy Sauce
• 1 Tbsp minced Garlic
• 1 Red Chili (optional)

Cooking Tips :

• Use egg to sealed the wrappers.
• You can cook a whole bunch and freeze.
• To re-heat a fried lumpia (place in  toaster oven) for 10 - 15 minutes or until the wrapper is crispy.

VIDEO NOT AVAILABLE

  
          

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.

VIDEO NOT AVAILABLE

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 .

Watch Video :

Murkon

Murkon

(Marinated Beef with Fillings)

Rolled stuffed marinated beef with fillings of sausage, dill eggs 
and other food mixture.

Ingredients :

• 1 1/2 lbs beef, sliced 1/4 inch thick (3 pieces).
• 3 pcs sausages or Chorizo de Bilbao.
• 2 hard boiled eggs, sliced.
• 3 slice of cheddar cheese.
• 1 carrots or dill pickles
• 1/4 cup olives (optional)
• 2 onions, chopped
• 4 cloves garlic
• 1 red pepper
• 1 can of tomato paste
• 3 bay leaf (laurel)
• 1/3 soya sauce
• 2 tsp vinegar
• 2 cups of water
• 1/2 tsp of ground pepper 
• cooking twine

     Ground Pork Fillings (optional)

• 1/4 ground pork
• 1 small box of raisins
• 1/2 cup sweet pickle relish
• 1/4 cup grated cheddar cheese
• 1 egg

    Marinate :

• 1/2 cup soya sauce
• 1 lemon juice
• Pinch of salt
• 2 tsp pepper

Directions :

• Cut the beef 1/4" thickness to create a butterfly shape.
• Marinate the sliced beef into soy sauce, calamansi or lemon juice, salt and pepper.
• Spread and stretch the sliced beef on your working table.
• Spread the ground pork fillings (optional).
• Add the sliced beef: sausage, sliced eggs, dill pickles or carrots  and slice cheese.
• Roll the sliced beef with all the filling inside and secure with a twine or string.
• On a pot, place the beef rolls and put the water, add chopped onions, tomato paste, garlic, bay leaves, ground black pepper and vinegar.
• Cover the pot and bring to a boil. Simmer for one hour or until beef are tender.
• Add red pepper and olive, continue to simmer for a few minutes.

  Ground pork fillings (optional)

1. In a mixing bowl, put ground pork, sweet pickles, grated cheese and raisins
2. Beat the eggs, then add to the mixture.