Chicken Tucino

Chicken Tucino

Another way of preserving  or curing meat, chicken meats are thinly sliced and marinate or cured with sugar, spice and curing powder. Can be cooked in oil, grill or broil, best serve with garlic rice, fresh tomato and fried egg.

Ingredients :

• 1 Whole chicken
• 3 Tablespoon brown sugar
• 3 Tablespoon curing powder
• 10 Grams annatto powder
• 1 Tablespoon ground black pepper
• 1/2 Teaspoon salt
• 1 Head garlic
• Oil for frying

Directions :

• Thinly slice the chicken and pound using back of the knife until flat. Set aside
• Prepare the marinate ; put brown sugar in a bowl.
• Add annatto powder, minced garlic, curing powder, salt and pepper
• Stir mixture until completely combine together
• Add the sliced chicken, mix well until meats are fully covered with mixture
• Put the marinated chicken in a container or ziploc, and refrigerate
• Heat oil in a pan, fry chicken in low medium heat until tender
• Serve with fried garlic rice, tomatoes, and sunny side-up egg

Cooking Tips:

1. Mix  the marinade,  until the  mixture are completely combine
2. Use boneless chicken for convenience cooking
3. Best serve after 2 days of preserving

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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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Inangit

Inangit

Pandan Coconut Sticky Rice Cake

Inangit is a simple but delightful dessert, made from glutinous rice. Can be wrapped or serve in a platter-line with banana leaves, topped with sliced ripe mango, sweet beans or coconut sport.

Ingredients :

• 4 Cups glutinous rice
• 4 Cups coconut milk
• 1 Teaspoon salt
• 1/4 Cup sugar
• 1 Pandan leaves
• Green food coloring
• Banana leaves
• Coconut sport (Macapuno

Directions :

• In a non-stick pan, pour the coconut milk.
• Add salt and sugar, keep stirring to dissolve.
• Put the pandan leaves and a drops of green food coloring.
• Wash the glutinous rice and add to the pan, boil in medium high heat.
• Stirring occasionally to prevent  from sticking to the bottom of pan.
• When almost dry, cover with banana leaves and put the lid.
• Cook over low heat, until rice is done.
• Pour the mixture into platter lined with banana leaves.
• Serve with sliced ripe mango, sweet beans or macapuno.

Cooking Tips : 

1. Can be wrapped with banana leaves.
2. Pound and squeeze the pandan leaf in  hot water to extract its fragrant green juice.
3. Can be serve with cooked coconut cream ( Paraludos)

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SUMAN SA GATA

Suman sa Gata

Wrapped Rice Cake in Coconut Milk

This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. 

But-ong - Young Coconut.

Ingredients :

• 2 Cups glutinous rice
• 1/2  Cup coconut milk
• 1/2 Cup water
• 1 Tablespoon white sugar
• Pinch of salt
• Banana leaves
• Cooking twine

Toppings :

• 1 Cup grated young coconut
• 1/2 Coconut milk
• 1/2 Cup brown sugar
• 1/8 Cup water

Directions :

• Wash and drain glutinous rice and transfer in a deep saucepan.
• Add the  coconut milk, sugar, salt and water in a pan over low heat flame.
• Mix it until the glutinous rice absorbs the coconut milk.
• Let it cool down before wrapping it in banana leaves.
• Run the banana leaf over a stove top flame on low, wiped and cut 8' X 8".
• Fill banana leaf with 2 to 3  heaping tablespoons of glutinous rice mixture.
• Fold the top end towards the center and roll to cover the mixture.
• Make another one of the same size and pair these two with the folded sides together.
• Tie the two ends together tightly with cooking twine or cotton string.
• Boil it over low heat flame for about 1 to 1 1/2  hour.

For Coconut Syrup :

• Mix the coconut milk , young coconut, water and brown sugar in a pan over low heat flame.
• Stir continuously until thickens.

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Inutak

Inutak

Broiled Sticky Rice Cake

Two layered sticky rice cake that has been flavored with Purple yam or vanilla, broiled until the coconut cream toppings turn to a brainy texture. Served with ice cream and coconut sport toppings. 

Ingredients :

• 3 Cups glutinous rice
• 1/3 Cups purple yam powder
• 6 Cups coconut milk
• 1 cup sugar
• 1 Teaspoon vanilla
• Food color
• Salt

Directions :

• In a large bowl, mix  together glutinous rice flour, sugar, coconut milk.
• Mix well until well combined then add vanilla and salt, divide into 2 portion.
• Add the purple yam powder in one portion.
• Prepare lanera or baking pan, brush with a bit of cooking oil.
• Pour the purple yam mixture into a thick pan.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer the cooked mixture into in a pan, flatten by using an oiled metal spoon.
• Cooked the 2nd portion (white color) until oily and smooth.
• Put the white mixture on top of purple yam mixture, press to flatten.
• Top with coconut cream and broil at 500 degrees until toppings are golden brown.

Cooking Tips :

1. If the oven is unavailable, use a metal sheet that can cover the pan and fired with charcoal on top. Don't forget to put a wire handle.
2. Chocolate, cheese, corn, coconut sport are some flavors that can be used for the bottom, Colored with flavored texture.
3. Serve hot and topped with  ice cream and coconut sport.

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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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Almondigas

Almondigas

Meatball in Vermicelli Soup

A Spanish meatball soup Albondigas, simplified  into a pinoy way of making delicious soup. Meatballs are cooked in beef soup and vermicelli topped with roast garlic or pork cracklings and green onion.

Ingredients:

  Meatballs

• 1/2 Lbs ground beef
• 1 Medium size carrot
• 1 Onion, finely chopped
• 4 Cloves, minced garlic
• 1 Egg, lightly beaten
• 3 Tablespoon flour
• Salt and pepper to taste
• Cooking oil

   Soup

• 4 Cups of Water
• 4 Teaspoon beef broth
• 3 Cloves garlic
• 1 Onion
• 2 Bundles of Vermicelli

    Toppings

• 2 Stalks green onion
• 5 Cloves toasted garlic

Directions :

• In a bowl, mix ground beef, grated carrots, onions and garlic.
• Seasoned with salt and pepper.
• Beat egg and add to the mixture, mix to combined all the ingredients.
• Scoop 3 tablespoon of the mixture and form a balls.
• Heat  cooking oil in a pan until it starts to smoke.
• Roll each meatball in flour and fry rolling in hot oil to brown evenly.
• Once lightly browned, remove the meatballs and drain on a plate lined with paper towel.
• In a pan or casserole, sauté garlic and onion until the onion is soft.
• Add water and broth, Bring to a boil and add meatballs.
• Seasoned with salt and pepper,cover and simmer in medium low heat for 10 minutes.
• Turn off the heat and add vermicelli, cover for another 5 minutes.

Cooking Tips :

1. In this recipe, you can use ground pork, chicken or turkey.
2. You can add toasted garlic or pork cracklings of your choice.

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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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Pansit Luglug

Pansit Luglug

Rice Noodles in Thick Sauce

A variety of pancit or noodles recipe, and sometimes referred to as pancit luglug. They are essentially the same dish, both use the same thick shrimp or other flavored sauce and toppings. The difference are the noodles used in the recipe.

Ingredients :

• 600 Grams Rice stick (luglug)
• 250 Grams shrimp, with heads 
• 1/4 Cups of flour, dissolve in 1 cup of water
• 3 Cups water
• 2 Tablespoon Annatto powder, dissolve in 1/2 cup of water
• 2 Tablespoon fish sauce or to taste
• 4 Boiled eggs
• 5-8 Pieces of fish ball, Thin sliced
• 1/2 Cup smoke fish flakes
• 75 Grams bag pork crackling (chicharon), crushed
• 100 Grams package firm tofu, diced
• 2 Stalks of spring onion
• 3 Cloves of garlic
• 1 Medium size of onion
• Cooking oil
• Salt and pepper to tast

Directions :

• Remove the shells and heads of the shrimps.
• Pound the shrimp heads using a mortar and mash in 3 cups of water.
• Strain the shrimp liquid and set aside.
• In a large casserole, bring 10 cups of water to a boil.
• Cook the noodles according to package instructions or until soft .
• Rinse the noodles in cold running water. Drain well and set aside in a platter.
• Heat oil in a pan. Add the garlic and onion,  sauté for a few minutes.
• Add shrimp, fish balls, tofu, and season with salt and pepper, sauté until shrimps are done. Set aside.
• Put 3 cups of water in a sauce pan, add annatto water, ground pepper, fish sauce and flour dissolved in water.
• Simmer over medium-low heat,  stir constantly for about 3 minutes or until liquid starts to thicken.

Serving Directions :

• Pour the shrimp sauce over the noodles and top with stir fried shrimp, fish balls and tofu.
• Sprinkle with smoked fish flakes and crushed pork crackling.
• Garnish with spring onion and add the slice hard-boiled eggs.
• Serve with lime quarters.

Cooking Tips :

1. Cook the noodles according to package instructions.
2. You can add pork, crab meat and squid.
3. Fry the smoked fish and flakes.

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Kinunot na Pagi

Kinunot na Pagi

Creamy Hot Spice Stingray

Flavourful spicy Bicolano recipe, like the famous laing and bicol express. A spicy dish recipe wherein stingray, Sharks or crabs cook in coconut cream, malunggay leaves and spicy chilli.

Ingredients :

• 1 Kilo stingray
• 2-3 bundle of moringa leaves (malunggay)
• 3-4 Cups coconut milk
• 1/4 Cup vinegar
• 1 Onion, chopped
• 2 Cloves of garlic, crushed

Directions :

• Blanch stingray in boiling water for 2-3  minute, or until tender and just cooked.
• Remove from pot drain to cool down. Flake the meat, set aside.
• In a saucepan, put  coconut milk, garlic and onions.
• Boil and simmer stirring constantly to avoid the milk from curdling .
• Add the flaked stingray, vinegar and simmer for another 3-5 minutes.
• Add chilli, season with salt and pepper to taste. Simmer for 2 minutes and add malunggay.
• Cook for another 3-6 minutes or until the liquid turns to creamy texture.

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Buko Pandan Salad

Buko Pandan Salad

Coconut Pandan Salad

A variation of the classic creamy dessert fruit salad, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home.

Ingredients :

• 4 leaves of Pandan 
• 5 Young coconut  or (2 frozen pack young coconut)
• 8 Cups of Water
• 2 Cans of thick cream (Nestle Cream)
• 1 Medium can of Condensed Milk
• 2 Bars of Green Gulaman
• 1 Cups Sugar (to taste)
• 1 Cup palm sugar (optional)

Directions :

• In a casserole, boil the coconut water,  pandan leaves and sugar. Mix well to dissolve the sugar.
• Add 2 bars of gulaman, stir well until well-dissolved. Remove the pandan leaves.
• Set on a tray to cool, refrigerate till it hardens, then cut in cubes or small pieces.
• Add the sugar palm, grated young coconut, condensed milk and thick cream.
• Gently mix all the ingredients and serve with vanilla ice cream.

Cooking Tips :

1. Try not to mix too much after you put  other ingredients  to the gelatin, so the sauce will not turn too green.
2. If using pandan flavoring drops, start with just a small drops and try not to overdo it.

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Turon Halo-Halo

Turon Halo Halo

Mix Fruit Spring Roll

This Filipino delicacy is sweet fruity taste on the inside and crunchy on the outside. It has monggo, macapuno, kaong, langka and other bottled sweetened fruit wrapped in spring roll wrapper.

Ingredients :

• Lumpia wrappers
• Banana Plantain
• Bottled Haricot beans
• Bottled nata de coco
• Bottled Coconut Sport
• Bottled red beans
• Fresh or bottled ripe jackfruit
• Sugar (optional)
• Cooking Oil

Directions :

• Slice each ripe banana in thin sizes or cut into quarters.
• Lay out one egg roll wrapper on a clean surface.
• Place a banana piece on wrapper near bottom edge.
• Add a teaspoon of monggo, haricot, nata de coco,macapuno, and a slice of langka.
• Wrap the lumpia, folding both sides, seal the opposite edge with egg or water.
• Heat oil in a deep pan, deep fry the rolls in batches until they turn golden brown, about 3-5 minutes on each side.
• Remove with a skimmer and drain on paper towels.

Cooking Tips :

1. In this recipe, we used 1 bottle of halo-halo mix and 5 pcs banana plantain. We made 20 pcs.
2. Any bottled halo-halo ingredients of your choice  can be added in our recipe, like the halayang ubi and kaong.
3. For sugary top, tap some water on spring roll and sprinkle sugar mixture over top before frying.
4. Store in the fridge on a container and reheat in a toaster oven on toast for 4 minutes, or until hot.
5. Served with a single scoop of Vanilla ice cream.

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Onde Onde

Onde Onde

Sweet Yam Sticky Rice Ball

A round sticky rice ball cake with palm sugar syrup inside, rolled over the grated coconut, are tasty and sweet. Made of mashed purple yam and glutinous rice, cooked in a boiling water.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate. They go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh purple sweet potato.

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Palitaw

Palitaw

Float Rice Cake

Made from Glutinous rice, rolled and flattened to disk shapes and dropped into boiling water where they float to the surface once it is cooked. Dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.

Ingredients :

• 2 Cups glutinous rice flour
• 1 Cup water 
• 1 Teaspoon Pandan
• 2 Cups grated coconut
• 1/2 Cup sugar
• 1/4 Cup sesame seeds, toasted

Directions :

• Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
• Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
• Dough should holds together and separates cleanly from the bowl.
• Pinch off about 2 tablespoons and form it into a ball between the palms.
• Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
• Poach the flattened dough into the pot of briskly boiling water.
• Boil until they rise and float to the top, about 1 to 3 minutes.
• Scoop them out with a wire mesh skimmer and drain.
• Roll the dumplings in coconut and then place in a baking cup.
• Sprinkle generously with sugar and toasted sesame seeds.

Cooking Tips :

1. How to make sweet sesame toppings. Place sesame seeds on a  dry skillet and toast over medium heat, stirring with a wooden spoon often, until seeds turn light red in color. place the toasted seeds to a plate and let them cool. Mix brown sugar and toasted sesame seeds.
2. Drain the excess water of grated coconut  by pressing with your hands or using a fine mesh strainer.

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Ginataang Langka na may Alimasag

Ginataang Langka na may Alimasag

Jackfruit and Crabs in Coco Milk

One of  the many favorite Filipino dish is the Ginataang Langka, young jack fruit stewed in coconut milk with shrimp paste, crabs and chili for spice.

Ingredients :

• 250 Grams unriped jackfruit
• 3 Pieces crabs
• 1/2 Stalk lemon grass
• 2 Cups coconut milk
• 1 Medium size onion
• 1/4 Cup shrimp paste
• 2 Pieces long green chilli
• 1 Tumbsize turmeric
• 3 Cloves of garlic
• Salt and pepper to taste

Directions :

• Put coconut milk, garlic, onion, turmeric and lemon grass in a saucepan.
• Keep stirring to avoid the milk from curdling , bring to boil.
• Add crabs, jackfruit and shrimp paste, simmer until crabs evenly change color.
• Add long green chilli, season with salt and pepper, simmer for another few minutes.

Cooking Tips :

1. Use fresh clean crabs, cook them shell faced down. The juices inside the shell added a taste  in the cooking.
2. When bringing the coconut to boil, keep stirring to avoid the milk from curdling (makulta o magbuo-buo).
3. The crab has it’s own saltiness, taste it first before adding any seasoning .
4. For spicier taste, use bird's eye chilli (siling labuyo).

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Sapin Sapin

Sapin - Sapin

Layered Sticky Cake

A Filipino native 3 color layered dessert, made from rice flour, glutinous rice, coconut milk, sugar, milk and water, flavored with coconut sport and purple yam. Sprinkled on top with coconut curds or flakes. 

Ingredients :

• 1/2 Cup of Rice Flour
• 1 1/2 Cups of Glutinous Rice
• 1 Cups of Sugar (as desired)
• 1 Pack of Purple Yam powder (purple layer)
• 1 Bottle of Macapuno (white layer)
• 1 Cans of Condensed Milk
• 3 Cans of Coconut Milk
• Food Coloring
• 1 Can of coconut for Coco curds (latik)
• 1 Pack of Grated Coconut (budbod)

Directions :

• Blend all ingredients except Grated Purple Yam, Makapuno, Grated Coconut and Food Coloring.
• 1st part - Add grated or powder Purple Yam. To heighten the color add red and blue food color for violet.
• 2nd part - Add macapuno for white layer, mix well.
• 3rd part - Add yellow coloring, mix well.
• Line the banana leaves in a round baking pan and grease the leaves.
• Pour 1st part, spread evenly and steam for 20 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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