Adobong Manok sa Gata

Adobong Manok sa Gata

Ingredients:

1 kilo chicken, cut into serving pieces, bones intact
1 1/2 cup coconut milk powder
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
2-3 pcs. chilli
3 bay leaf
salt

Cooking Instruction:

 Put chicken in a sauce pan. Pour in 2 to 2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf. Season with salt to taste. Bring to a boil and simmer at medium heat for 10 to 15 minutes add more water if required. Add in chilli and coconut milk powder diluted in 1 cup water, stirring occasionally. Continue to simmer for 5 to 10 minutes or until the liquid has reduce to about half and has thickened. Serve with a lot of rice

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.

Pork Adobo

Pork Adobo

1 kg pork belly, cubed
Water - 2 cups 
Bay leaves - 3-4pcs

Adobo paste:
1/2 cup soy sauce
1/4 cup vinegar
2 heads garlic, peeled
3 tbsp white sugar
2 pcs chili pepper (optional)
Black Pepper

Cooking Instructions:

1.  In a blender, place all the ingredients except for the pork belly and water, blend until it becomes a paste
2.  Place the pork belly in a pot, pour the adobo paste and water on the meat and stir.
3.  Cover the pot and bring to a boil on high heat.  Stir. Continue to simmer on medium fire until most of the liquids have evaporated
4.  Pour water on the meat at least 1 inch above the meat, add the bay leaves.  Bring to a boil, reduce heat and continue to simmer until the meat is tender.  Add more water as needed and continue to simmer until most of the liquids have evaporated.  
5. Once the liquids have evaporated allow the meat to fry in its own fat

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.

Adobong Dilaw

Adobong Dilaw

Ingredients:

• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 6 to 7 cloves garlic, peeled and minced
• 3 pieces turmeric (about 3 tablespoons), peeled and julienned
• 3 pounds pork belly, cut into serving pieces
• ½ cup vinegar
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

Cooking Instructions:

1. In a pot over medium heat, heat oil. Add onions, garlic and turmeric and cook until limp and aromatic. Add pork and cook, stirring occasionally, until lightly seared and evenly colored with turmeric.
2. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 4 to 5 minutes. Add water and bay leaves. Continue to cook for about 2 to 3 minutes. Lower heat, cover and cook for about 50 minutes to 1 hour or until pork is fork tender and sauce is reduced. Season with salt and pepper to taste. You can leave a bit more sauce or continue to cook until pork begins to render fat. Serve hot.

 


source: http://www.kawalingpinoy.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.

Kalamay sa Latik

Kalamay sa Latik

Ingredidients:

For latik  (or check this  for the recipe)

2 cans thick coconut milk

For Kalamay dough:
3 cups glutinous rice flour
2 tbsp white sugar
1/2 coconut milk or water

For Sweet syrup:
1 1/2 cups water
2 cups white sugar
1/2 cup langka (jack fruit cut in strips)
1 tsp vanilla extract
2 pieces pandan leaves

Cooking Instructions

1. in deep woke or cooking pot pour in 2 cans coconut milk  to make latik first
2. combine flour and sugar in a large bowl  gradually add coconut milk or water. mix well until well blended
3. prepare the steamer, line with cooking paper  rub with oil from cooked latik ,(coconut curd)  arrange and flatten the dough evenly  steam for about 30 minutes
4.  remove the kalamay from the steamer  and transfer it to a large tray or plate  let it cool down for about 2 hrs. 

5. make sweet syrup:  in sauce pan, combine water and sugar   and pandan   bring to a boil for 15 minutes (lower the heat) add langka and cook for another 10 minutes .  Wait until syrup completely cool down
6.  Star cutting Kalamay as desire shape and size
7.  soak in sweet syrup every pieces of kalamay
8.  transfer kalamay into serving plate  sprinkle with latik in top  now it's done and ready to serve 

 

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.

Kalamay with Latik

Kalamay with Latik

Ingredients:


For the rice cake or Kalamay:


* 2 cups of glutinous rice flour

* 2 cups of slightly heated coconut milk

For the latik topping:


* 1 can of coconut milk

For the syrup:


* a cup of sugar

* a cup of water

* 3/4 cup of jackfruit, cut into cubes or strips

How To Make Kalamay with Latik on Top – Nueva Ecija Style

For the Syrup:


1). Create the simple syrup first by mixing the sugar and water and bringing it into a boil. While it boils, add few pieces of jackfruit for flavor. Continue boiling until the mixture becomes thick. Set aside.

For The Latik:


1). Prepare the latik by placing coconut milk over medium heat and allow it to boil. Continue boiling until the cream curdles and all the oil have came out. Stir moderately and wait for the color of the curdles to become dark brown. Drain the oil from the mixture and set the latik aside.

For the Kalamay:


1.) Soak the rice flour in an adequate amount of water overnight. The next day, wash the flour well and drain out water.

2.) Add in the sugar, coconut milk and salt. Grind the mixture until it becomes smooth.

3.) Measure a cup of the resulting mixture. Boil some water and drop the mixture in it once it boils.

4.) Once the mixture floats from the boiling water, skim it. Set it aside and wait for it to cool down.

5.) Cut the boiled mixture into any size you desire. Nove Ecijanos tend to cut the mixture into small rectangles.

6.) Arrange it in a bowl. Pour over the simple syrup and the latik. Garnish with a few cubes or strips of Jackfruit or Langka.

Additional Tips:

* If you do not have any langka on hand, you can use other fruits for flavoring. Highly recommended substitutes include lemon and pandan.

* In cutting the boiled mixture, it is highly recommended that you make use of scissors rather than a knife as it is much easier to work with.

Pandan Palitaw

Pandan Palitaw 

Ingredients:

* 2 Cups glutinous rice flour or ground malagkit rice

* 1 Cup water

* 1 Teaspoon Pandan flavor or 4 medium sized pandan leaves (optional)

* 2 Cups grated coconut

* 1/2 Cup sugar

* 1/4 Cup sesame seeds or 1/8 cup Chia seeds, toasted

Cooking Instructions

1).  Boil water in a pot. Drop a teaspoon of pandan flavor or fresh leaves.

2).  Put rice flour in a mixing bowl. Slowly add water until reaching the desired consistency.

NOTE: The dough should hold together and separate cleanly from the bowl.

3).  Pinch off about 2 tablespoons (of dough) and form it into a ball between the palms.

4).  Flatten to form a patty (about 1 1/2  inches in diameter and about 1 inch thick).

5).  Poach the flattened dough into the pot of briskly boiling water.

6).  Boil until they rise and float to the top, usually 1 to 3 minutes or longer, depending on the size of the ball shaped dough.

7).  Scoop them out with a wire mesh skimmer and drain.

8).  Roll the rice patties in coconut. Serve it on a plate with mixed Chia or sesame seeds and sugar. Enjoy!

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.

Beef Adobo

Beef Adobo

Ingredients:
 
2-3 tbsp vegetable oil
4-6 short ribs
salt and freshly ground black pepper
250ml chicken stock
250ml coconut milk
180ml sherry vinegar
180ml dark soy sauce
2 tsp light brown sugar (optional)
1 star anise
1 head of garlic, peeled (roughly 20 cloves)
2-3 bay leaves
3 Birdseye chillies

Cooking Instructions:  

salt and freshly ground black pepper
spring onion tops, shredded, to serve
steamed rice, to serve
Heat oil in a large sauce pan over a medium heat. Fry ribs until lightly browned all over. (Roughly 10 minutes.) Remove ribs and set aside.
Tip out any excess oil. Add stock and scrape up any of the caramelised sticky bits. Add coconut milk, vinegar, soy sauce, sugar (if using), star anise, garlic, bay leaves, and chillies. Return ribs to pan. Bring to boil and then simmer, covered, for about 2-3 hours, until the meat is tender. Skim off any fat if necessary.
Season to taste.
You can serve the ribs on the bone. But I prefer to strip the meat away from the bone; (it tends to break up into big meaty chunks). Return meat to the stew and heat through before serving with a steamed white rice, topped with a little shredded spring onion tops.

www.marmadukescarlet.blogspot.co.uk

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.

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

FLAN

4 egg yolks
1can condensed milk
1/4 teaspoon lemon juice or essence(optional)

Cooking Instructions
1.mix together the milk,lemon juice and egg yolk stir slowly to avoid bubbles.
2. Strain using a cheese cloth for a smooth texture.
3. Put 1 tablespoon of the flan batter in each plastic mold, make sure that the molds are greased with BUTTER lightly only don't over greased..(over greasing will cook the flan and it will taste like egg)
4. Steam for 5 minutes or until the batter is hard and not watery.

KUTSINTA

1 cup rice flour
3/4 c all purpose flour
1 c sugar
1/2 tsp lye water
1 tsp corn flour
1 tsp annato powder
2 1/2 c water

Cooking Instructions

1. Mix all dry ingredient , flour, rice flour, sugar, corn flour
2. Dissolve annato powder in the water
3.Gradually add water and continue mixing until free of lumps. Add lye water mix until well combined.
4 Pour mixture into slightly greased molds. Arrange in steamer. Put a cloth under the steamer cover to prevent water from dripping to the kutsinta. Steam for 45 minutes

PUTO

2 cups all purpose flour

1 and 1/2 table spoon of baking powder

1 cup white sugar

1/2 tsp salt

2 eggs

1/4 cup melted butter

1 3/4 cup water

Cooking Instructions

1. Mix all the dry ingredients flour, baking powder, sugar, salt. Make sure that it is incorporated. (Thoroughly mix ) 2. Add the wet ingredients water, butter & egg. 3. Stir slowly until lump free. 4. For soft texture strain with a cheese cloth.

PUCHIFLAN

1. Steam 1 tbsp of flan mixture for 7 mins, let it cool. 
2.Top with 1 tbsp of kutsinta mixture steam for 10 mins. Let it cool again. 
3.Pour 2 tbsp of puto mixture and steam for another 10 mins. Let it cool again before un molding

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.