Ginataang Mais

Ginataang Mais

• 3/4 cup glutinous rice
• 1 can coconut milk
• 2 cups sweet corn kernels
• 3/4 cup sugar
• 6 cups water pearl sago (tapioca)

Cooking Instructions: 

Heat pot in low to medium fire.

Add the rice, coconut milk, water, and sugar.

Mix all ingredients and let it simmer for 15 minutes until the rice is nearly cooked.

Add the corn and stir for a minute.

Let it simmer for another 10-25 minutes or until the corn has softened.

That’s it! Serve it hot or cold.

source :  ffemagazine

Filipino Chicken Adobo Wings

Filipino Chicken Adobo Wings

Ingredients

• For the Wings
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 pounds chicken wings, cut into drumettes and flats
•  
• For the Sauce
• 2 tablespoons butter
• 1 bay leaf
• 1 tablespoon minced fresh garlic, about 3 large cloves
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• Freshly ground black pepper, to taste

Cooking Instructions

1. For the chicken: Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
2. To make the sauce: Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
4. Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.

source:  meatwave.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.

Cassava Cake

Cassava Cake

• 2 packs grated cassava 1 can coconut milk
• 1/2 can evaporated milk
• 2 raw eggs
• 3 tbsp butter, melted
• 6 tbsp cheese, grated
• 1 cup sugar
• 1/2 cup condensed milk

Toppings:

• 1 can coconut milk
• 2 tbsp flour
• 2 tbsp sugar
• 1/2 cup condensed milk
• 1 egg yolk, beaten
• 2 tbsp cheese, grated

Cooking Instructions:

1. Combine all ingredients grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, eggs and coconut milk in a mixing bowl and mix thoroughly.
2. Grease the baking tray with butter then pour-in the mixture.
3. Then put-in the baking tray in pre heated oven for 175 C and bake for 1 hour.
4. Prepare the topping: In a low heated saucepan combine all the ingredients for topping the coconut milk , condensed milk, sugar and flour. Mix thoroughly.
5. While constantly stirring add the cheese then cook until syrup is slightly thick .
6. Put small amount of syrup to the beaten yolk, stir and the stir back yolk mixture to simmering syrup.
7. Then pour the topping over the Cassava Cake and spread evenly.
8. Broil the Cassava cake until colour turns light brown. Watch it carefully.
9. Garnish with grated cheese and serve.

source:  lutong pangpamilya

Beef Pochero

Beef Pochero

• 2 lbs. of chuck roast, cut into 1" cubes
• Salt and Pepper
• Flour
• 1-2 lbs. bone marrow or ham bone
• Olive Oil
• 2 Plantains or Saba, cut into
• 2 Chorizo (Spanish Sausage), sliced
• 1 medium-sized Onion
• 4 cloves of Garlic
• 8 cups of Water
• 2 Tomatoes, sliced
• 1 can Tomato Paste
• 1 tsp Peppercorms
• 2 Bay Leaves
• 3-4 Potatoes or Sweet Potatoes, quartered
• 2 cups Carrots, sliced
• 1 /12 cups Chick Peas (Garbanzos)
• 1 1/2 cups Frozen Green Peas
• 1 head of Cabbage, cut into wedges
• 1 bunch of String Beans, cut into 2-3" length (optional)

Cooking Instructions:

1. Heat 2 Tbsp of olive oil in a large saucepan or Dutch oven. Lightly brown the sliced plantains, then set aside. Toss in sliced chorizo and fry them up until golden brown. Remove from oil and set aside.
2. Cut chuck roast into 1" cubes, pat dry with paper towel. Season with salt and pepper and lightly dredge them in flour. Brown beef cubes in the same oil/drippings. Add onions and garlic. Once they are translucent, add the browned chorizo, water and bone marrow. Bring to a boil, skim the fat/scum off from the top layer. Add plantains, peppercorns, bay leaves, tomatoes and tomato paste. Continue to boil until meat is tender. Add chick and green peas. Let it simmer on low heat for a couple of hours, stirring occasionally.
3. Boil water in a separate stock pot with strainer. Boil cut potatoes first, halfway through cooking add carrots and lastly, add cabbage wedges and/or string beans in the end. Simmer for another 10-12 minutes. Drain, cover and set aside.
4. To serve: add a wedge of cabbage, pieces of carrots and potatoes in a large bowl, then scoop beef stew over it. Serve with a side of rice. Enjoy!

Banana Cue

Banana Cue

• 12-15 pcs. Bananas (Saba or Cardava)
• 2 cups Brown Sugsar
• Cooking Oil (Enough to deep-fried the bananas)

Cooking Procedures:

1. Heat the cooking oil.
2. Add Sugar and let it melt.
3. Gradually add the bananas. Stir gently. Estimated time of frying is 10-15 minutes or until melted sugar coats to the bananas.



source:  the food recipe

NILAGANG BAKA

NILAGANG BAKA

• Beef Shanks
• Water
• Salt
• Peppercorns, ground and whole
• Bay leaves
• Small red potatoes, boiled
• Cabbage, quartered and steamed
• Long String Beans, cut into 2" strips and steamed
• Fish Sauce with freshly squeezed kalamansi (Philippine lemon) as condiment

Cooking Instructions:

1. Place beef shanks in a large stock pot. Lightly season with salt. 
2. Bring to a full boil over high heat. Discard the first boiled water. 
3. Fill stock pot with water again. Season with salt and peppercorns (ground and whole). Add bay leaves. Let it boil again over medium-high heat, skimming off the foam (or what I call dirt) that surfaces on the top. Do this periodically as the broth continues to boil. Keep boiling it until the meat is soft and tender. Season to taste or as needed.
4. In another stock pot with steamer, boil potatoes first (without the steamer) until slightly cooked. 
5. Add the quartered cabbage and long string beans in the steamer then add it to the pot of boiling potatoes (remove excess water or enough water for steaming). 
6.  Serve the shank in broth with the boiled potatoes and steamed veggies in a big bowl. This is great eaten with steamed rice and a side of fish sauce with fresh kalamansi juice as a condiment.

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

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.

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

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.

Sinigang na Baboy

Sinigang na Baboy

• 500 grams Pork belly, cut into chunks
• 500 grams Pork Ribs, cut into chunks
  1 Onion ce, diced
  5 cloves Garlic, crushed and diced
• Gabi (taro) roots , cubed
• Kangkong leaves 
• 1 Tomato, chopped
• 1 small sachet Knorr sinigang mix sa gabi
• Water just enough to cover all the ingredients
• 2 tbsp Patis (fish sauce)
• Salt and pepper to taste

Cooking Instructions:

1. In a pot,  place pork, tomatoes, garlic, and onion, patis, and water, 1 inch above the meat.  Bring to a boil.  Boil pork for 30 minutes or until tender.
2. Add the sinigang mix and gabi roots and simmer until the gabi are tender.
3. Add the kangkong, pepper, and salt to taste. Simmer until kangkong is cooked
4. Remove from heat and serve.