Biko

Biko

1 kilo malagkit (sticky rice)
4 cups water
1 ½ cups coconut milk
¾ kilo brown sugar

Cooking Instructions:
 

1. Wash the malagkit and cook in 4 cups water similar to cooking regular rice
2. Boil 1 ½ cups of coconut milk and brown sugar and add to the cooking malagkit
3. Continue stirring while boiling under low fire until the consistency is very thick and almost solid.

Suman Malagkit

Suman Malagkit

• 2 cups glutinous rice, soaked in water for 2 to 3 hrs
• 1 tsp. salt
• 2 cups fresh or canned coconut milk
• banana leaves for wrapping
• water for boiling

Cooking Instructions

1. Remove the water from the rice by straining, then place it in a pot with the coconut milk and salt.  Bring to a boil, stir and immediately lower the heat to the lowest setting and stir occasionally to minimize rice from sticking on the pot.  Let is simmer for 20 minutes then turn the heat off. Don’t open the pot, leave it for another 15 to 30 minutes to finish cooking and to cool down
2. For the wrapping, pass the banana leaves over an open flame very quickly. This process will release the aroma of the leaves and will make them soft and flexible. Cut the leaves by making equal number of small pieces or depending on what size of roll you want  your suman
3. Wrap the rice as tight as possible and fold the sides.  Tie two pcs. of suman with folded sides inward  (as shown on the picture) or you may wrap 6 pieces or more again with a larger piece if you still have extra leaves to serve as double protection
4. In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer
5. Allow it to cool before unwrapping so that it will firm up
6. Serve with sugar, sweetened grated coconut, latik  or ripe mango. Share & enjoy!

Cuchinta

Cuchinta

• 1 cup all purpose flour
• 1-1/2 cup water
• 3/4 to 1 cup brown sugar or to taste
• 1 tsp. lye water
• Grated fresh coconut for toppings

Cooking Instructions:

1. Bring water and sugar to a boil. Let cool.
2. Add to flour, stir until smooth.
3. Add lye water and mix well.
4. Fill greased muffin pans 3/4 full with mixture.
5. Steam for 25 minutes or until toothpick inserted comes out clean.
6. Cool before removing from pans. Serve with grated fresh coconut.

 
 source :  Philippine country
 

Beef Adobo

Beef Adobo

1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water

Cooking Instructions:

1. In a casserole, place the beef and 12 cups of water. Let it boil then reduce heat and simmer for 2 hours or until the beef is fork tender. Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.

NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.

3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.

1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water

Recipe Cooking Procedure: 

1. In a casserole, place the beef and 12 cups of water. Let it boil then reduce heat and simmer for 2 hours or until the beef is fork tender. Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.

- See more at: http://filipinofoodrecipes.org/adobo-baka-filipino-recipe#sthash.HphCo2Z2.dpuf

1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water

Recipe Cooking Procedure: 

1. In a casserole, place the beef and 12 cups of water. Let it boil then reduce heat and simmer for 2 hours or until the beef is fork tender. Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.

- See more at: http://filipinofoodrecipes.org/adobo-baka-filipino-recipe#sthash.HphCo2Z2.dpuf

1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water

Recipe Cooking Procedure: 

1. In a casserole, place the beef and 12 cups of water. Let it boil then reduce heat and simmer for 2 hours or until the beef is fork tender. Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.

- See more at: http://filipinofoodrecipes.org/adobo-baka-filipino-recipe#sthash.HphCo2Z2.dpuf

source: filipino food recipes

Binagol

Binagol

3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying

Cooking Instructions:

• Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring.
• Lower heat and continue cooking for 10 minutes.
• Add condensed milk and cook over low heat 20 minutes longer, stirring constantly.
• Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
• Cover top with tuber mixture and spread until smooth, very close to brim or shell.
• Cover whole shell with two layers banana leaves and tie securely with strings.
• Steam half an hour 12 servings.

source :  filveggie

Bibingkang Malagkit

Bibingkang Malagkit

• 2 cups glutinous rice (sweet rice or malagkit), washed
• 2 1/4 cups brown sugar
• 4 cups coconut milk
• 2 cups coconut cream
• 1/2 tsp salt
• banana leaves

Cooking Instructions:

1. Combine glutinous rice and 4 cups of coconut milk in a cooking pot. Heat and let boil, then reduce heat and cook while stirring until the texture thickens. This process can range from 18 to 20 minutes, or even more.
2. Add 1 1/4 cups of sugar and salt. Continuosly stir and cook for 10 more minutes or until the rice is completely done. The texture should be very sticky.
3. Meanwhile, arrange banana leaves in a 9x 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.
4. Make the topping by heating a sauce pan and combining 2 cups of coconut cream and remaining 1 cup of brown sugar.Let boil and simmer while stirring once in a while until the texture thickens.
5. Preheat oven to 400 degrees Fahrenheit.
6. Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm.
7. Remove from the oven and let cool.
8. Serve. Share and enjoy

source : panlasang Pinoy

Binangkal

Binangkal

• 2 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 3/4 cups brown sugar
• 2/3 cups water
• 2 tbsp oil
• sesame seeds

Cooking Instructions:

1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture. Mix until blended well.
3. Using a teaspoon, take small bits of batter then roll in sesame seeds.
4. Fry in deep hot oil until golden brown.

You can add milk and or vanilla too for extra flavor!
Making binangkal requires patience, time and extra strength. You need a strong arm in mixing the dough if you do it with hands as it becomes sticky and stiff.


source : choose Philippines

Inihaw na Pusit

Inihaw na Pusit

1 lbs. squid
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup brown sugar
1 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper, chopped (optional)
 
Cooking Instructions:
 
Wash and clean squid well, carefully removing the black ink. Take out the skin and film.
Mix all the ingredients and marinate the squid for 1 hour, up to 4 hours if possible.
Grill the squid for about 3 minutes on each side, basting with remaining marinade.
Serve warm.


source : filipino village

Sinabalo

Sinabalo or Suman

2 cups malagkit rice (glutinous rice)
1 & 1/4 cups thick coconut milk
2 teaspoons salt
2 pieces green bamboo tube, fresh
Banana leaves, wilted

Cooking Instructions:

1. Soak malagkit rice overnight. Wash and drain.
2. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container.
3. Divide the mixture into two and wrap each portion in banana leaves.
4. Insert inside a freshly cut bamboo tube.
5. Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned.
6. Makes eight servings.

source : filveggie

Adobong Sitaw

Adobong Sitaw

1 lb string beans (sitaw), cut in 2 inch length

1/4 lb pork belly, thinly sliced (optional)

1/2 cup soy sauce

1/3 cup vinegar

1 medium-sized onion, thinly sliced lengthwise

4 to 6 cloves garlic, crushed

1/2 teaspoon ground black pepper

1 cup water

Cooking Instructions:

1. Heat a frying pan or wok then sear the pork.

2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.

3. Pour-in the soy sauce, vinegar, and water then bring to a boil.

4. Shake-in the ground black pepper and stir.

5. Cover and simmer for 15 minutes or until the pork is tender.

6. Add the string beans and cook for 3 to 5 minutes.

7. Turn off the heat and transfer to a serving bowl.

source :  http://philippinedish.com