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

Watch  video :

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.

Watch video :

Kalamay na Pinipig

Kalamay na Pinipig

Pounded Rice Flake Cake

Kalamay is a sweet rice-based delicacy, that is popular in the philippines. Pinipig, a variety of this gummy chewy delicacy, is made from green pounded rice flakes, coconut milk and muscovado sugar, topped with coconut curd or flakes.

Ingredients :

• 2 Cups pinipig
• 2 Cans coconut milk
• 1 Cup brown sugar
• 2 Tablespoons
• Coconut  curd (latik) 
• Coconut oil 
• Banana leaves

Directions :

• Soak the green pounded rice flakes in a can of coconut milk  for half  hour.
• Line the pan with banana leaves and brush with coconut oil from latik.
• In a large non-stick saucepan, combine coconut milk and brown sugar.
• Bring  to a boil over medium high heat, keep stirring and let the sugar dissolve.
• Add the green pounded rice (pinipig), keep stirring to mix with the coconut mixture.
• Turn the fire to a low heat and keep on stirring with a wooden spoon until it thickens.
• Pour into a pan lined with banana leaves and flatten the top with oiled banana leaves.
• Sprinkle some latik on top and let it cool.

Cooking Tips :

1. Palm sugar can be a substitute for brown sugar.
2. Lightly heat the banana leaf over the stove-top burner  to make it  easier to handle.
3. For Dark brown color texture, use brown pounded rice and sugar.

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.

Watch Video :

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).

Watch Video :

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.

Watch Video :

Puto Bumbong

Puto Bumbong

Purpled Sticky Rice Cake

Puto Bumbong is a purple colored delicacy made of steamed heirloom sticky or glutinous rice inserted in a small bamboo tubes. A delicacy that is usually seen during the yuletide season.

Ingredients :

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar
• Banana leaves
• Grated coconut

Directions :

• Prepare steamer with enough water for  steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

Cooking Tips :

1. To avoid the dough sticking on the steaming plate, put a small amount of margarine.

Pinasingawang Isda

Pinasingawang Isda

Steamed Fish

The artistic colourful garnish makes this dish as a center  piece on the table for feast and family celebrations. Whole white fleshed fish, steamed and garnished with chopped carrots and a hard-boiled egg .

Ingredients :

• 1 Whole fish
• 1/2 Cup mayonnaise
• 1 Piece hard boiled egg finely chopped
• 1/2 Cup finely chopped carrots
• 1/2 Cup Pickles relish
• Salt and pepper 
• 1 Tablespoon butter or margarine    

Side Garnishes :       

• 1 Cup Broccoli
• 1 Cup cauliflower
• 5-6 Pieces of green beans
• 1 Stalk of spring onion
• Slice of cucumber

Directions :

• Remove scales, innards and score the fish across the back on both sides, wash thoroughly and drain.
• Sprinkle with salt and pepper, rub the flesh of the cuts and cavities.
• Place the fish on a steaming plate, arrange the green beans, broccoli and cauliflower on the side.
• Spread butter or margarine on fish and vegetable, steam over medium-high heat for 20 minutes.
• When done, remove the fish stock  in the steaming plate and let it cool.
• Spread mayonnaise on  the topside of the  fish and arrange the chopped garnishing on top as per desired artistic pattern.

Cooking Tips :

1. You can use, Apahap (sea bass), Lapu lapu (grouper) or any white flesh fish.
2. Stuff the cavity with the green onion, ginger, and onion before steaming.
3. Your choice of chopped vegetables for garnishing.

Suman sa Lihiya

Suman sa Lihiya

Wrapped Glutinous Rice in Lye

Typically square or rectangle in shape. The glutinous rice is wrapped in banana leaves after adding the lye, cooked either by boiling or steaming, which makes the banana leaves turn brown. Served with  sugar and grated coconut sprinkled on top, or with coconut caramel sauce .

Ingredients :

• 4 Cups of  glutinous rice
• 2 1/2 Tablespoon of lye water
• Coconut leaves
• Cooking twine
• Brown sugar
• Grated coconut

Directions :

• Cut banana leaves into two sizes, one 8 x 10-inch size and the other 5 x 5-inches.
• Soak the glutinous rice in water for about 2  hours.
• Wash and drain using a strainer and mix in the lye water. Rice  should turn yellowish, mix well.
• Put the big sized leaf lengthwise, then put the smaller one on top.
• Scoop about 4 tablespoon of the  glutinous rice mixture on the center of smaller piece of leaf.
• Fold the bottom bigger piece and roll to cover the rice. Fold the two sides to enclose the rice.
• Pair these two with the folded sides together. Using a kitchen twine, tie the 2 suman together tightly.
• Arrange in a deep pot and cover with water. Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.

Cooking Tips :

1. Other way of folding is, grab the 2 long sides of the bigger piece and bring them together. Fold or roll that side to enclose the rice.
2. Refrigerate the leftover suman. When ready to eat, peel the banana leaves and heat up in the microwave covered with a wet paper towel.

Crispy Pata

(Crispy Pork Knuckle)

A fried pork hock or knuckles, crispy on the outside and fork tender on the
 inside. A good side dish for a bottle of beer, served with soya sauce 
and vinegar dip.

Ingredients :

• 1 pieces pork hock or knuckle
• 1 large onion
• 5 cloves of garlic
• 2 stalks of lemon grass
• 1 tablespoon salt (1/2 tbsp for pork rub)
• 2 tablespoon crushed peppercorn ( 1 tbsp for pork rub)
• 6-8 cups of water

    Sauce ;

• 1/2 cup vinegar
• 1 medium size onion
• 3 cloves garlic
• 1 tablespoon lemon
• 1/2 cup brown sugar
• 2 tablespoon soya sauce
• 3 red chili

Directions :

• Pour water in a deep casserole, add lemon grass, garlic, onion, pepper and pepper.
• Add the pork knuckle, simmer until the leg become tender (about 1 1/2 hours).
• Remove the tender meat and place in a container, let it cool.
• Rub the meat with salt and pepper,  let it stand for 10 minutes to absorb.
• Heat oil in high to medium heat, put the pork hock. Set in low heat, until the pata starts to turn to golden brown,

    For Dipping Sauce;

• Add soya, sugar, lemon, garlic onion and chili to vinegar, mix according to your taste. 

Tendon Soup

Sopas na Litid ng Baka

(Tendon Soup)

Beef tendon has a chewy and sticky flavour, a regular ingredient in a bowl of 

Vietnamese noodles. We used tendon, meat and lemon in making our own

 Pinoy style soup.

Ingredients :

• 500 grams  beef tendon
• 500 grams beef
• 1 stalk of celery
• 2 stalks of spring onions
• 1-2 slices of lemon
• Tendon broth
• 1 onion
• Beef bouillon
• Fish sauce
• peppercorn
• 1 onion
• 1 thumb size garlic
• 3 cloves of garlic
• Cooking oil
• Salt to taste

Directions :

* To tenderize the beef tendon :  Put in a large pot with 4 cups of water, add onion and cook for about 3-4 hrs. Use pressure cooker to reduce cooking time.

• Saute' ginger, garlic and onion.
• Add beef and fry until golden brown.
• Add tendon and season with fish sauce.
• Pour water and add bouillon (add water, 2 inch covering the meat)
• Add the peppercorn, sliced of lemon, celery and green onion.
• Add salt to taste, cover and simmer in medium high heat, until the meat is tender.

Pinakbet

Pinakbet

( Vegetable Stew in Shrimp Paste)

Famous dish from the northern Ilocos region, where the people need to make something

from their harvest. Eggplants, okra, stringbeans and other vegetables are stewed 

with their famous Ilocos fermented fish.

Ingredients :

• Milkfish
• 4-6 pcs malunggay fruit (remove the skin and cut to 1 1/2- 2  inches long)
• Small pcs of squash
• 1 pcs eggplants
• 1 pcs bittermelon
• 6-8 pcs of stringbeans
• 8-10 pcs of okra
• 10 stalks of kangkong
• 2 tbsp sauted shrimp paste 
• 1 cup water
• 1 tomato
• 1 onion
• 3 cloves of garlic
• Cooking oil for frying
• Salt

Directions :

• In a cooking pot, boil the shrimp paste in water, until dissolve.
• Add the vegetables in a layer, start with tomato, onion, bittermelon, eggplant, stringbeans, malunggay fruit okra squash and garlic.
• Layer the fried or grilled fish, cover and cook on high and when it starts to boil, lower the heat to simmer.Cook for about 20-25 minutes.
• Add the kangkong leaves, and simmer for few minutes. 

Cooking Tips :

• Pinakbet is done, when vegetables appear wrinkled.
• Do not mix the vegetables while simmering.
• Grill the fish to reduce fats.

Pansit Bihon Canton Guisado

Pansit Bihon Canton Guisado

(Stir fry Rice stick and Canton Noodles)

Pinoy way of cooking stir fry noodles, a combination of rice stick and 

flour stick noodles. Saute' garlic onion and add your favourite vegetables and meat.

Ingredients :

• 227 grams of flour stick (canton)
• 227 grams of rice stick (bihon)
• 1 large carrots
• 150 grams cabbage
• 10 pcs of snow peas
• 150 grams of fish balls
• 200 grams of shrimp
• 200 grams boneless chicken
• 3 stalks of parsley
• 1 stalk of spring onion
• 1 onion
• 3 cloves of garlic
• 4 cups of shrimp broth and water
• Cooking oil
• 1/3 cups soya sauce 
• 2 tbsp soya sauce for marinate
• Salt and pepper to taste

Directions :

• Slice the chicken into small strips, marinate with soya sauce.
•  Soak rice flour in hot water.
• In a large pan saute' garlic and  onion,  add chicken and fry until golden brown.
• Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
• Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
• Remove the stir fried vegetables and meat, set aside.
• In the  same pan, add in the flour stick and rice stick, cook on the same broth.
• Topped with the stir fried vegetable and meat.

Cooking tips :

1. Use the pounded shrimp head for the broth.
2. Boiled the chicken, if you want a chicken broth.
3. Serve with kalamansi or lemon.
4. You can add chicken liver for additional taste.

Ginisang Patola na may Miswa

Ginisang Patola na may Miswa

(Saute' Sponge Gourd rd Thin Wheat Noodles)

Miswa is a variety of an egg wheat noodles , commonly added on any kind of Saute'

Vegetable soups. Pork and shrimps are added to sponge gourd  and noodle to

make this delicious and easy to make soup.

Ingredients :

• 2 medium size sponge gourd
• 1/4 kilong hipon
• 1/4 kilo ng baboy (may taba)
• 1 onion
• 2-3 cloves of garlic
• 1 bunch of miswa ( thin wheat noodles)
• 4-5 cups of shrimp broth or water (from shrimp heads)
• pepper

Directions :

• Put a small amount of water in a frying pan, add the pork with fat. Let it boil till the water turns to oil.
• Remove the pork and reduce the amount of oil.
• Saute' garlic on the same oil, until golden brown.
• add onions and cook until translucent.
• Add the shrimp and pork, season with fish sauce.
• Pour the shrimp broth and water, let it boil.
• Adjust the taste by adding fish sauce or salt.
• Add the gourd and cook it in medium heat for a few minutes, season with pepper and do not overcooked.
• Add the miswa (thin wheat noddles) and simmer for 1-2  minutes.

Relyenong Alimasag

Relyenong Alimasag

(Stuffed Crab)

A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed

with vegetable and crab meat.

Ingredients :

• 4 blue crabs
• 1/2 carrots, cut into small cube
• 1/2 cup potato, cut into small cubes
• 2 eggs beaten
• 1 large tomato
• 1 small onion
• 3 cloves garlic
• 1 stalk of  green onion
• 1/2 red bell pepper
• Salt and pepper to taste
• Cooking oil

Directions :

• In a deep pan cook the crab in water.
• Separate the meat and clean the shell.
• In a pan, add a small amount of cooking oil then saute' the garlic and onion.
• Add tomato, carrots and  stir fry for minute.
• Remove from the pan and let it cool.
• In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
• Add the spring onion and stuff the crab shell with crab mixture and set aside.
• In a deep frying pan add oil , bring heat to medium high ,  then deep fry stuffed crabs.

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.

Bopis

(Spicy Pork Lungs and Liver)

This spicy Filipino dish is a combination of pork lungs and liver. 

There are many ways of cooking bopis, meats are minced, diced and

grated. We added radish, like my old folks cooked bopis.

Ingredients :

• 1/2 lbs pork lungs
• 1/2 lbs pork heart
• 2 1/2 cup of radish
• 1 large bell pepper
• 1 medium size onion
• 3 medium size tomato
• 1/2 cup vinegar
• 2 tbsp annatto powder
• 4 cloves garlic
• 1/2 tsp paprika (optional)
• 2 pcs bay leaf
• cooking oil
• salt or fish sauce (patis) to taste
• pepper to taste
• Broth from heart and lungs

Directions :

• Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
• Cut pork heart lungs into small cube, must be the same cut for raddish.
• Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
• Add pork lungs and heart, pour vinegar (do not stir).
• Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
• Add labanos, red bell pepper, pepper and salt or patis.
• Add the broth, cover and simmer until desired amount of sauce.

Cooking tips :

1. Use spice vinegar or sukang may sili.
2. Pork liver can be added for additional taste.

Pospas na Halaan

Pospas na Halaan

(Clams Rice Porridge)

This recipe is similar to arroz caldo, goto, porridge or congee recipe, we used clams as the

flavouring ingredients. This recipe is known in the town of Bacoor, Cavite, Philippines.

Ingredients:

• 2 lbs manila clams
• 2 cups of rice
• 1/2 thumb ginger
• 1 onion
• 1 head garlic, includes fried garlic for toppings
• 1 stalk of spring onion
• 1 teaspoon saffron
• Fish sauce to taste
• 4 cups of water
• Salt
• Pepper

Directions :

• In a  saucepan over medium heat, sauté the garlic in oil cook until golden brown. Set aside.
• In a deep or large cooking pan, saute the ginger, garlic and onion, cook until the onion is translucent.
• Add the clams, a drop of  fish sauce, rice and water.
• Cover the pan, and simmer over medium to low heat.
• Stir frequently and simmer until the  rice are cooked through, about 30 to 35 minutes.
• Add saffron and season with salt and pepper.
• Serve the arroz caldo into bowls and sprinkle with fried garlic and spring onion.

Cooking Tips :

1. This recipe makes a thick porridge, for a thinner results add more water.

             

Escabecheng Isda

(Fried Fish in Sweet and Sour Sauce)

Deep fried fish sauted in sweet & sour sauce. For the sauce ingredients we used pineapple chunks and vinegar, leftover fried fish can be used for this recipe.

Ingredients:

• 1 red snapper
• 1 can of pineapple chunks, separate juice.
• 1 thumb siz ginger, cut into strips
• 2 carrots
• 1 green or red bell pepper
• 1 onion sliced
• 2-3 garlic cloves chopped
• 1 stalk celery
• 1/3 cup soya sauce
• 1/3 cup vinegar
• 2 tablespoon cornstarch
• 1/3 cup sugar
• 1/2 Cup water
• Salt
• Ground pepper
• Vegetable oil

Directions:

• Wash fish & drain, season with salt.
• Fry the fish in a large pan until golden brown and crispy.
• Drain & set aside.
• In a bowl mix water, sugar and cornstarch, for sauce thickener.
• In a sauce pan, sauté ginger and onion.
• Add soya sauce, pineapple juice & vinegar.
• Don't stir, let it boil.
• Add carrots, celery, bell pepper and pineapple chunks.
• Simmer for a few minutes or until vegetables are done.
• Pour the cornstarch mixture, and season with ground pepper.
• Keep stirring until the sauce becomes thick.
• Arrange the fish in the platter and pour the sauce over fish.

Watch Video

Biko

Biko
(Sweet Glutinous Rice Cake)

Sweet, soft, sticky rice cake. Cook in sweet rice or sometimes called glutinous

rice, coconut milk, brown sugar and condensed milk for toppings.

Ingredients:

• 4 cups sweet rice (glutinous rice)
• 4 cups water for  rice cooking
• 2 cup coconut milk
• 1 lb. brown sugar
• Lemon rind
• Condensed milk

Directions :

• Cook the rice in the rice cooker.
• Boil the coconut milk, grate the lemon skin and mix with sugar.
• Keep stirring until it gets very sticky.
• Scoop some caramel juice for toppings.
• Add the milk into the caramel juice and mix well.
• Pour the cook rice into the cooking pan with the caramel, mix well till blended.
• Pour the rice in a baking pan and spread with the toppings.
• Place in the middle rack and bake for 20 mins.
• Put coconut curd (latik) and serve.

Cooking Tips :

1. Black sweet rice or a combination of white sweet rice can be use in making biko. If using Black sweet rice, soak in water for 20-30 mins.
2. Canned ripe jackfruit can be added for additional taste. (Add the juice in water for rice cooking and pour the jackfruit with the rice into the caramel juice.
3. Pandan can be added in rice cooking for a sweet scented smell.