Ginataang Bilo-Bilo

Ginataang Bilo-Bilo

1 1/2 cups kamote (sweet potatoes), diced

1 cup gabi (taro roots), diced

1 1/2 cups purple yam

1 1/4 cup saba* (banana plantains), diced

1 cup ripe langka* (jackfruit), sliced

2 cups small tapioca pearls*, cooked (optional)

15 pieces bilo-bilo (glutinous rice balls) (optional)

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

NOTE: You can make bilo-bilo by mixing 1-1/2 cup glutinous rice flour with 3/4 cup water. Knead the rice flour and water in a mixing bowl until it forms into smooth dough. Put some flour in your hands, and start rolling the dough into small balls.

 

Cooking Instructions:

Boil water in a large cooking pot.

Add 3/4 cups of coconut milk then wait until it re-boils.

Add the sweet potatoes, purple yam, and taro roots and simmer for about 5-10 minutes.

Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.

Add the plantains then cook for an additional 2 minutes.

Put-in the jack fruit and cook for 2 minutes more.

Slowly pour in the cooked tapioca pearls then stir. Simmer for 1 minute.

Serve either hot or chilled and that’s it!

Banana Cue

Banana Cue

• 6 pieces saging na saba (Asian plantains)
• 2 cups brown sugar
• 4 cups cooking oil

Cooking Procedures:

1.  Heat a cooking pot then pour-in cooking oil.
2. When the oil becomes hot, deep fry the bananas for 2 minutes.
3. Gradually put-in the brown sugar, adjust the heat to medium-low and continue cooking until the melted brown sugar coats the bananas. Note: Gently stir the bananas so that it can get coated with melted brown sugar easily.
4. Remove the cooked bananas one by one and immediately skewer using a bamboo skewer. Note: 2 pieces per skewer is recommended.
5. Let cool then serve with cold soda.
6. Share and enjoy!

source :  panlasangpinoy

Adobong Baka

Adobong Baka

Ingredients:
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
cooking oil

Cooking Instructions:

In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, garlic, peppercorns and bay leaf. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender, add water as necessary and remove scum that rises. Add in sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry. Serve hot with a lot of rice.

See other related adobo recipe.

source : http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Classic Bibingka

Classic Bibingka




1 cup rice flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 cup water
2 eggs, beaten
1/2 cup sugar
2/3 cup coconut cream, room temperature
2 teaspoons butter, melted
75 grams cheese, grated

Cooking Instructions:

Preheat the oven to 350°F.

Line three 5-inch round baking pans with wax paper.

In a bowl, mix together the rice flour, all-purpose flour, and baking powder

In a separate bowl, combine water, eggs, sugar, coconut cream, and butter.  Mix them well together.

Slowly pour dry mixture over the wet mixture all the while mixing it thoroughly with a rubber spatula. Make sure the mixture have no lumps!
Pour the Bibingka mixture over the prepared pans but make sure not to spill. Just fill two-thirds.

Top it with grated cheese and bake in the oven for 25 minutes.

When done, take it out of the oven and let it cool. Slice it into smaller portions and you’re done!

Enjoy Bibingka!

source :  ffemagazine

Sinigang na baboy sa katmon

Sinigang na baboy sa katmon

• 1 k pork liempo, bone-in, skin on, cubed 1 inch
• 2 onions, peeled and quartered
• 10-12 katmon fruits depending on how sour you want your sigang to be (outer layers of skin removed until the pulp and the pink flower-like fibers are exposed), quartered
• 3 green chilies, pang-sigang
• Fish sauce, to taste
• 1 tsp whole peppercorns
• Salt, to taste
• 1 large eggplant, sliced
• 1 small radish, sliced
• Few strings of long beans
• Half a bunch of kangkong (water spinach)

Cooking Instructions:

1. Wash liempo without drying it completely; the water on the meat will help extract more oil.
2. On a hot thick-bottomed soup pot, put the liempo, stirring every so often, allowing the meat to brown and extract its own fat (if your meat does not extract enough fat and starts sticking to the bottom of the pan, add a tablespoon of vegetable oil).
3. Once the meats are seared, add the onions, the katmon and the chilies to the meat.
4. Add a tablespoon or two of patis and peppercorns; continue to mix until the onions and katmon are soft and the fish sauce fragrant, about 5 minutes.
5. Add water, enough to cover the meat without drowning it.
6. Bring the mixture to a boil then lower the heat, leaving it to simmer until tender.
7. Season to taste with salt and patis; seasoning with both makes for a more balanced dish than just using one over the other.
8. Add the vegetables.
9. Serve.

source : inquirer

Bibingka Espesyal

Bibingka Espesyal

• 3 eggs
• 1 cup sugar
• 1 cup coconut milk
• 1/4 cup fresh milk
• 1 cup plain flour
• 1 cup rice flour
• 2 tsp Baking powder
• 1/2 tsp salt
• 1/4 cup grated cheese
• 2 tbsp. melted butter
• 1 salted egg sliced

Cooking Instructions:

In the bowl combine some of the ingredients, plain flour, rice flour, baking powder and salt.

And in the other bowl add the eggs and butter, beat until creamy and then gradually add sugar in small portion and continue beating after each portion.

Then add the flour mixture, milk, and coconut milk and stir to blend thoroughly .

Preheat the oven to 175  C

Line bottom of 10″ cake pan with waxed paper or banana leaves.

Transfer mixture in the lined baking pan and bake for 15 minutes in preheated oven.

After 15mins put topping with sliced salted eggs and sprinkle with grated cheese and bake for another 15 minutes.

Remove from the oven, brush it with butter and sprinkle with sugar before serving.

source:  lutong pangpamilya

Seafood Marinara

Seafood Marinara

1kg vine  tomatoes, chopped
280g tomato paste
1/3 cup of olive oil
6 cloves garlic, minced
1 red medium onion, chopped
4 leaves basil, chopped
1/2 tsp of dried oregano
1/2 cup white wine
1 red capsicum, finely chopped
3 cups shellfish or seafood stock
15 pcs large New Zealand mussels
2 cups prawns, shelled and deveined
3 pcs squid, sliced
1 whole fleshy fish (like grouper or snapper), filleted and sliced into 2 inch squares
2 pcs Spanish chorizo, chopped
sea salt
freshly ground black pepper
350g Angel hair pasta or Vermicelli pasta (the thinner the pasta the better)
parmesan cheese

Cooking Instructions:

1. Boil pasta for 4 minutes (half cook), run in cold water and drain.  Set aside.
2. In a pan, pan fry fish in 2 tbsp of olive oil for 1 minute each side, set aside.
3. In a the same pan add a dash of olive oil and saute garlic, onions, red capsicum and chorizo.  Cook until onions are translucent.
4. Add chopped tomatoes and cook for 5 minutes.
5. Add tomato paste, white wine, the remaining olive oil and seafood stock.  Bring to a boil then add the seafood mussels, simmer for 6 minutes or until mussels opened up.
6. Add squid, prawns, sea salt (according to your taste), basil, oregano, and a dash pepper.  Simmer for 2 minutes.
7. Pre heat oven at 180C.  Place pasta in a ovensafe deep dish, place fish on top and pour the sauce on top.  Bake for 20 minutes.
8. Remove from oven and top with freshly shaved parmesan cheese and freshly ground black pepper.

source : Ang Sarap

Ginataang Alimango

GINATAANG ALIMANGO

• 1 dozen Crabs
• Garlic, chopped
• Onions, minced
• 1 can Coconut Milk
• 2 Medium-sized Zucchini, cut into small or a bunch of Long String Beans, cut into strips
• 1 Squash, cut into cubes
• 1 Lemon Grass, crushed with a mallet
• 1 Hot Pepper, seeds removed
• Scallions, chopped

Cooking Instructions:

1. Clean Crabs.  In a double boiler, pour water on the bottom pan and bring to a boil. Steam Crabs until they change in color.  Remove from heat and set aside.
2. In a large skillet, saute onions and garlic until tender and translucent. 
3. Add a can of coconut milk, lemon grass and hot pepper. Simmer for a few minutes until it comes to a boil. Stir occasionally. 
4. Then add cubed squash, let it cook until tender. Then add the zucchini. Lastly, add the steamed crabs. Let it simmer for a few minutes. Garnish with chopped scallions. Serve with steamed  rice.

Chicken Lumpiang Shanghai

Chicken Lumpiang Shanghai

• 2 pounds ground chicken
• 1 cup green onions, finely chopped
• 1 can (8 ounces) water chestnuts, finely chopped
• 1 large carrot, peeled and shredded
• 4 to 5 cloves garlic, peeled and minced
• 2 tablespoons soy sauce
• 1-1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1 package (50-count) springroll wrappers
• oil

Cooking Instructions:

1. In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper.
2. Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.
3. Spoon about 1 tablespoon of meat mixture on edge of the side closest to you and spread mixture across the whole vertical length of wrapper. Pull the side with filling over and roll tightly into a log, leaving about ¼-inch of the wrapper. Lightly dab water on the remaining ¼-inch and complete rolling to seal into a tight log. Repeat with remaining wrappers. Cut logs into four 2-inch length pieces.
4. In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until wrapper is golden brown and crisp and meat is cooked through. Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup.

source : Kawaling Pinoy

Bistek Tagalog

Bistek Tagalog

• 1 lb beef sirloin- sliced into strips
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic-crushed
• 1 large onion-sliced into rings
• 1 large potato- sliced into strips
• 3 tbsp cooking oil
• salt to taste

Cooking Instructions:

• Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
• Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
• In the same pan fry the potatoes. Then set aside.
• Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
• Put-in the garlic then saute for a few minutes
• Pour the marinade and bring to a boil.
• Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
• Add the stir-fried onions and some salt to taste.
• Garnish with fried potatoes before serving.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

Source: Lahat Sarap