BIKO KALAMAY

BIKO KALAMAY

2 1/2 cups Glutinous Rice
4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
3/4 cup Sugar
1/2 teaspoon anise seed(optional)
TOPPING
1 can Coconut Cream 
250 grams Dark Brown Sugar
Banana Leaves, heated
Vegetable Oil

Cooking Instructions

1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

4 On a separate pan over medium heat, put the Coconut cream and sugar and cook stirring continuously until the liquid has reduced in half.

5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

7 Cool for 30 minutes before serving.

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy

Adobo Chicken Liver, Gizzard,and Quail Eggs

Adobo Chicken Liver, Gizzard and Quail Eggs 

Ingredients:

• ½ KG Chicken Liver
• ½ KG Chicken Gizzard
• 1 can Cooked Quail Eggs (peeled)
• ¼ cup Vinegar
• ¼ cup Soy Sauce
• 3 Tablespoon Oyster sauce
• 2 Tablespoon Sugar
• 3 pcs Chilies (chopped)
• Salt
• Pepper
• 1 medium Onion chopped
• 1 head Garlic chopped
• Water
• Oil

Cooking Instructions:

1. Clean the Chicken Liver and Gizzard.
2. In a wok, boil the chicken gizzard with water. Let it simmer for 15 minutes.
3. Drain off the excess water after simmering the gizzard. Set aside.
4. In a new wok, sauté Garlic and Onion in oil until golden brown.
5. Add in the Gizzard and Liver. Mix well with the sautéed garlic and onion.
6. Pour in vinegar, soy sauce, pinch of salt, pepper, sugar, and chilies. Add a little water if necessary.
7. Let it simmer for 20 minutes or until the liver and gizzard are cooked. Gradually stir to avoid it from getting burnt.
8. Mix in the quail eggs.
9. Have a taste to judge if you need some adjustments in seasoning.
10. Topped with sautéed garlic and serve with rice.

source:  http://www.pinoytsibog.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.

Inun-unan nga Bolinao sa Dahon sa Mangga

1 kilogram medium-sized Bolinao
2 cups pure coconut vinegar or “suka tuba nga waay tungog”
8 pieces sili espada
5 cloves garlic, minced
1 ginger, thinly sliced
1 onion, thickly sliced
2 tablespoons honey or “dugos”
1 teaspoon whole pepper corns or “pamintang liso”
3 tablespoons of pure calamansi juice
1 teaspoon salt
Mango leaves

Cooking Instructions:

1. Wash and clean the fish in running water. Then let it drain. Wash also the mango leaves and set aside.
2. In a bowl, mix all the ingredients including the spices. Now try to taste and adjust it according to your preference.
3. Add the Bolinao in the bowl of mixed spices and combine well by using your hand.
4. Place a sufficient amount of the mixture over a mango leaf, roll it and lock the roll by piercing the tip into the leaf.
5. After you finish doing the rolls. Place all the rolls in the pot, pour in the liquid mixture and the chillies. Cover the pot and let it cook for 15 to 20 minutes.
6. After cooking, remove it from heat. The whole fish is completely edible because the bones are already soft and cooked through. Serve it while hot.
Now serve it with a hot steamed rice. Inun-unan, as the elders used to say, becomes more delicious in time, even when served the day after tomorrow.

source : engineersgotblued

Ube Halaya

Ube Halaya

• 1 kilogram uncooked purple yam
• 1 can condensed milk (300ml)
• 1 teaspoon vanilla extract
• 200 grams butter
• 1 can evaporated milk (400ml)
• 1 cup white sugar

Cooking Instructions : 

1. Pour water in a pot enough to cover the purple yam,  bring to a boil until it is tender.  Drain then peel.  You can have it grated or mashed. Set aside
2. In a pan, melt butter. Add the, evaporated milk, condensed milk and sugar, vanilla extract then stir well.
3. Put-in the grated / mashed purple yam then stir occasionally until the texture of the mixture becomes really thick (30 minutes or more under low fire)
4. Transfer the mixture to a mold or any container and let the temperature cool down.
5. Refrigerate for at least 2 hours then serve.
6. Share and enjoy!

Shakoy: Filipino Twisted Donut

Shakoy: Filipino Twisted Donut

1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}

*For frying:
Deep Fryer w/ built in thermostat.{or a deep pan w/ candy thermometer}
a lot of clean/clear vegetable oil{amount will defend on the size of your deep pan}

* For the sugar coating
– 1 cup white + 1 Tbsp. cinnamon powder.
– or just roll it on plain white sugar.

Cooking Instructions:

1. Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
2. Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and set aside.
3. Prepare large tray and cover it with flour.
4. On a greased working table, divide the dough into two. Roll  the 1st dough to make a 10 inches log (bastón). Divide each log into 10 and cut with a dough cutter. Do the same with the 2nd piece of dough.
5. Roll each cut of dough into 36 cm.(14 inches long). Twist from top and lock both end at the bottom.
6. Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}. Let the Shakoys rise for 30-60minutes.
7. Preheat oil on deep fryer to 180’C and fry Shakoys in batches. Cook each side for a minute of until golden brown.
8. Drain on paper towels. Roll it on plain white sugar or sugar cinnamon. Serve warm with coffee or hot tea.
9. Enjoy your snack.

 

source:  icookonboard

Roast Pork Leg, Pinoy Lechon Style

 

• 1 medium size roasting pork leg bone in, about 2 to 2 1/2 kilo 
• Fish sauce or salt

Cooking Instructions:

1. Buy a prepared roasting pork leg with skin slits or ask the butcher to cut for you if not available. 
2. Rub the roasting pork leg with the fish sauce or salt as per taste, more salt means saltier crispy rind, or skip the rubbing if you are not into salty food. 
3. Arrange the roasting pork leg in a glass baking pan with the wider portion sitting at the bottom of the pan, this will expose most of the skin to the heat. 
4. Preheat oven for 150ᵒC to 200ᵒC and when ready place the pan in the middle of the oven.
5. Oven roast for 3 to 4 hours with the same oven temperature, using the oil that dripped in the pan baste the skin a couple of times in between if it gets dried out. 
6. Reduce heat if the skin get browned rapidly and adjust time accordingly. 
7. Now increase the oven temperature to 250ᵒC and continue to roast for 30 to 45 minutes until the skin start to blister and turn crisp but not burned. 
8. To test use a long metal ladle then tap the skin a couple of times when a solid hollow tad sound is heard it indicates the skin is now crisp. 
9. When done remove from oven and wrap with aluminium foil, set aside to rest for about 10 to 15 minutes. 
10. Serve with your favourite lechon sauce.

source :  overseaspinoycooking