2 cups pinipig (you can substitute this with corn or glutinous rice) 1½ cups young coconut, grated 1 cup coconut water ½ cup sugar
Cooking Instructions:
1. Grind toasted pinipig. 2. In a bowl, mix ground pinipig, coconut water and sugar. 3. Blend well and add grated young coconut. 4. Divide into serving portions. Wrap each serving in banana leaves or wax paper. 5. Chill before serving.
Bagnet 1 large pork pata, cleaned garlic pepper water to cover the pot salt and pepper to taste
1 Simmer the pata in a deep pan with the seasonings for 30 to 45 minutes, until tender but not too soft. 2 Drain well and pat until completely dry. (Prefer the skin to come out more crisp? Dry the pork under the sun for an hour or two.) Freeze. 3 Place on the wire rack of the turbo broiler and bake at the highest temperature setting for 15 minutes. Then lower the heat to 350 degrees and continue cooking for another 15 to 20 minutes. The skin will be almost like chicharon but without the deep-frying. 4 Serve with your favorite dipping sauce. source: yummy.ph
Kilawing Talaba (Pickled Oysters ala Ceviche) 1 c. shelled oysters, blanched 1/2 c. vinegar 1/4 c. onions, peeled and chopped 3-5 peppercorns, crushed 1 - 2 tsp. salt
Cooking Instructions: Combine all ingredients and let stand for about 2 hours. Serve cold. source : filipino village
Kinilaw na Isda 1 kg. or 2.2 lbs. fresh fish fillet, skinned and cut into 1 - inch cubes (use salmon, tuna, wahoo or mackerel) 1 cup vinegar 1 tbs. salt 1 onion, minced 1 inch ginger peeled and minced 3 - 5 bird eye chili peppers, minced or 1 finger pepper, sliced thinly juice from 1 lemon or lime or 5 pcs calamansi
Cooking Instructions: 1. In a bowl, marinate fish cubes in vinegar and salt for 5 minutes, then strain liquid from fish. Set fish aside.
2.
In a separate bowl, combine onion, ginger and chili. Add the fish and
juice from lemon, lime or calamansi. Toss all ingredients well. Serve
immediately or chill before serving. source : filipino village
