Delicious Binangol

Delicious Binangol 

Ingredients:

¾ cups of raw taro root (gabi)
1 cup of coconut milk (or milk from 2 medium sized coconuts)
¾ cup of brown sugar
4 medium sized coconut shells (cleaned thoroughly)
1 oz or ½ can of condensed milk (full cream)
4 pieces of egg yolks
Few pieces of wilted banana leaves
String

Cooking Instructions

1.) Get the raw taro root, coconut milk and brown sugar. Mix these ingredients thoroughly. Place a non-stick pan over medium heat, pour the mixture then cook it for about six minutes. Stir constantly.

2.) Reduce the heat of the stove. Continue cooking the mixture for ten minutes more.

3.) After ten minutes have passed, pour in the coconut milk. Cook the mixture over medium heat for 20 minutes more. Again, do not forget to stir the mixture on a regular basis.

4.) Pour the mixture into the coconut shells. Create a space in the center of the mixture then place the egg yolk in it.

5.) With the use of a tuber mixture, cover the top part of the coconut shell. Spread the mixture smoothly. Ensure that the mixture is close to the shell or the brim.

6.) Use two pieces of wilted banana leaves to cover the entire shell. Tie the leaves securely with the use of a string.

7.) Place the shells in a steamer and steam the  mixture for about half an hour.

8.) Serve the coconut shells right away.

Cooking Tips:

1.) If you think that the binangol recipe provided above lacks some punch or flavor, you have the option to add chopped nuts. There are no recommended variants– you can choose whatever you want!

2.) In the event that you find it difficult to look for coconut shells, then there is a much easier alternative– small cereal bowl. This will be a much accessible alternative.

3.) This native delicacy can be taken into a whole new level. Most binangol recipes are now done with layers. A layered binangol or binagol is created with the addition of either a cassava or a purple yam.

Pianono

Pianono

Ingredients:

• 6 eggs separated
• 6 tbsp sugar
• 6 tbsp cake flour, sifted
• 1/3 tsp cream of tartar
• caster or superfine sugar for dusting
• margarine

Cooking Instructions

1. Preheat oven at 375°F.
2. Beat the egg whites with an electric hand mixer.
3. Slowly add the sugar one tbsp at a time beating well after each addition.
4. Beat the egg yolks and add them to the egg whites at a slow speed.
5. Fold in the flour one tablespoon at a time.
6. Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.
7. Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
8. Remove from oven and let the cake cool.
9. On a work surface sprinkle the wax paper evenly with caster sugar.
10. Turn the pan onto the sugared wax paper, then carefully remove the tin.
11. Remove the wax paper from the cake.
12. Spread the margarine over the cake, sprinkle with sugar over the margarine.
13. With the longest side facing you, roll up the cake away from you.
14. Dust it with sugar and slice crosswise.

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 SIOMAI

PORK SIOMAI


 
Ingredients:
 
1/2 kilo ground pork
3/4 cup onion, minced
2 tbsp garlic, minched
3/4 cup carrots, minced (i mix carrots and parsnip)
1 egg
1/2 tsp salt
1/2 tsp pepper
2-3 green onions, chopped
1 stalk celery, chopped
1 tsp sesame oil
wonton or siomai wrapper 

Cooking Instructions

Combine all the ingredients together except the wrapper.

Wrap the meat in wanton wrapper by placing about 1 tbsp of meat in the center.

Place all the wrapped meat in the steamer.

Steam for 20-25 minutes or deep fry.

DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp lemon or calamansi

 

Spicy Chicken Adobo in Annatto

Spicy Chicken Adobo in Annatto

Ingredients:

• 2 lbs. chicken, cut into serving pieces
• 1 cup white vinegar
• 1/4 cup  soy sauce
• 1/2 cup atsuete or annatto water (mix 1/2 tbsp. annatto powder in 1/2 cup water with 1 tsp. cooking oil)
• 5 cloves garlic, crushed and sliced for marinating
• 3 cloves garlic, minced for sautéing
• 1 medium onion, chopped
• 1 tbsp. ginger, minced
• 4 pcs bay leaves
• salt and pepper to taste
• 1 tbsp. brown sugar
• 2 tbsps. cooking oil
• chili flakes to taste

Cooking Instructions:

1. In a large container, combine chicken, vinegar, soy sauce, atsuete water, garlic, bay leaves, salt, pepper, chili flakes, and sugar for at least 1 hour.
2. In a pan. sauté garlic, onion and ginger for 1-2 minutes.
3. Add the marinated chicken (without the marinade; save and set it aside) and stir-fry until light brown.
4. Pour marinade and simmer in low fire, stirring occasionally until sauce is thickened.
5. Serve hot with rice.

Kalamay-Hati or Calamay Hati

Kalamay-Hati or Calamay Hati 

Ingredients 

(Good for 4-6 servings):

* 2 cups glutinous rice flour

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)

Kalamay-Hati or Calamay Hati Cooking Instruction:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your kalamay to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

Kalamay-Hati or Calamay Hati can be serve and eaten at its plain state. You can add some toppings into it like sesame seeds or even latik to taste. It can be also eaten as a palaman for any type of bread but preferably for hot pandesal.