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.

Easy Gyoza (Pan Fried Dumplings)

INGREDIENTS:

• Store-bought gyoza wrapper
• Oil, for pan-frying
• Water, for steaming

For the Filling:

• 8 oz ground pork
• 2 oz cabbage, shredded and cut into small pieces
• 1 thumb-sized ginger, peeled and grated
• 1 clove garlic, peeled and grated
• 1/2 tablespoon cornstarch
• 1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
• 1/2 tablespoon sake
• 3 dashes white pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped scallion, green part only
• Pinch of salt

For the Ponzu Dipping Sauce (Optional):

• 4 tablespoons Mizkan AJIPON® Ponzu or regular Japanese Ponzu
• 1/2 teaspoon sesame oil

Cooking Instructions

1. In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
2. In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.
3. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
4. Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza  and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
5. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce

SOURCE: atbp.ph
IMAGE: manusmenu.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.

Mongo Guisado

Mongo Guisado

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Cooking Instructions:

1. In a skillet, sauté the garlic, and onion. 

2. Add pork and tomato, then season with salt to taste.

3. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
4. Boil monggo in casserole until tender.
5. Add the mixture, simmer, and stir.
6. Add the ampalaya or malungay leaves before serving.
7.  

 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.

Pancit-Bam-i

• 1 pound of canton noodles
• 2/3 pound of rice noodles
• ¹⁄₂ pound of chicken breast
• 1 pound of pork
• 1 pound of medium sized shrimp
• 4 pieces of chorizo (chinese sausage)
• 5 cloves of garlic, crushed then peeled
• 1 medium-sized onion, sliced
• 1 medium-sized red bell pepper, sliced
• 1 medium-sized green bell pepper, sliced
• 1 cup of brocolli heads
• 1 cup of cauliflower heads
• ¹⁄₂ cup of carrots, jullienne cut
• ¹⁄₂ cup of snow peas
• ¹⁄₂ cup of shredded cabbage
• ¹⁄₂ cup of chopped mushroom
• 4 tablespoons of soy sauce
• 2 tablespoons of vinegar
• 4 tablespoons of cooking oil
• 1 teaspoon of brown sugar
• ¹⁄₂ teaspoon of freshly ground black pepper
• ¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

1. In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
2. Remove the chicken from the water and save the water for later use.
3. When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
4. Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
5. In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
6. When the pork has cooled enough to be handled, slice it into thin strips.
7. Now take the chorizo and chop it into small pieces.
8. Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
9. When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
10. Next peel the shrimp and add them to the pan along with a little cooking oil.
11. Stir fry the shrimp until they become pink in color.
12. Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
13. Cut the shrimp into small pieces then set it aside.
14. In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
15. Add the chicken and pork back to the pan and sauté for about 2 minutes.
16. Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
17. Sauté for 5 minutes while frequently stirring.
18. Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
19. Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
20. Stir it all together then let it simmer for about 10 minutes.
21. While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
22. In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
23. Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
24. Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
25. Now add soy sauce to taste (do not use salt).
26. Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
27. Remove it from the heat and transfer it to a serving dish.
28. Garnish with spring onions and serve with calamansi or lemon.

source :  Filipino chow

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 Labong

Adobong Labong 

Ingredients

• 2 to 2½ cups bamboo shoot; cut in 1 to 2 inch length
• ⅛ lb pork, thinly sliced
• 6 pieces shrimps, shelled and deveined
• 2 teaspoons salt
• 1 cup pork or beef broth
• ¼ cup vinegar
• 3 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 medium onion, minced
• Salt and ground black pepper to taste

Cooking Instructions

1. Pour cooking oil in a wok then apply heat.
2. Sauté garlic and onions
3. Add pork then cook for 5 minutes.
4. Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes.
5. Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes.
6. Pour-in vinegar and let boil. Simmer uncovered for 3 to 5 minutes.
7. Transfer to a serving plate then serve.
8. Share and enjoy!

source: http://panlasangpinoy.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.

Tokwa and Tuna

• 6 oz. ahi tuna
• 14 oz. extra firm tofu
• 1 medium red onion, sliced
• 3 pieces long green chili, sliced
• ¾ cup apple cider or cane vinegar
• 2 tablespoons soy sauce
• 2 tablespoons granulated white sugar
• 1½ cups cooking oil
• Salt and ground black pepper

 Cooking Procedures:

1. Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
2. Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
3. Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
4. Remove the tuna from the grill. Slice into cubes. Set aside.
5. Heat the oil in a deep cooking pot.
6. Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
7. Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu into cubes. Set aside.
8. Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
9. Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
10. Transfer to a serving plate or bowl.

source :  panlasangpinoy

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.

Tortang Talong

Tortang Talong

• 3 eggplants
• 2 eggs
• salt and pepper to taste.
• Oil for frying

Cooking Instructions:

1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. 
2. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
3. In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. 
4. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
5.  

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.

Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Latik

Making Latik, makes around 4 ounces

1 14-ounce can coconut milk

Bring coconut milk to a boil in a saucepan and simmer gently over low heat while stirring frequently.  Continue to simmer until the milk reduces to a thick cream, about an hour.  Continue heating and stirring until the cream separates into coconut oil and latik.  Turn the heat off as soon as the crumbs turn a deep caramel brown color. Drain the coconut oil, which can be used for sautéing and baking. Latik will keep for a month stored in an air-tight container in the refrigerator.

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!

Chop Suey

Chop Suey

• 1 broccoli, cut into florets
• 1 cauliflower, cut into florets
• 1 large carrots sliced thinly
• 2 stalks celery, sliced
• 1 yellow capsicum (bell pepper), sliced
• 2 small chayote, sliced
• 6 pcs dried shiitake mushrooms, rehydrated and sliced
• 300g cup pork belly, diced
• 1 block tofu, deep fried and sliced
• 6 cloves garlic, minced
• 1 red onion, chopped
• 1 tbsp cornstarch (dissolved in ¼ cup water)
• 1 cup chicken stock
• 1 tbsp sugar
• fish sauce
• freshly ground black pepper
• oil

Cooking Instructions:

1. Heat up a wok in a very high heat, add oil and sauté garlic and onion.
2. Add pork then stir fry for 2 minutes.
3. Add broccoli, cauliflower, chayote, celery and shiitake mushroom then continue to stir fry for 2 minutes.
4. Add capsicum and carrots then stir fry for 2 minutes.
5. Add chicken stock, sugar and dissolved cornstarch, bring to a rapid boil.
6. Once it boils fish sauce and freshly ground black pepper.

source : Ang Sarap

Sinigang na Baboy na may Langka

SINIGANG NA BABOY NA MAY LANGKA

• 1/2 kilo of pork spare ribs
• 3-5 pieces siling haba
• 1/2 kilo hilaw na langka
• 1 bunch of kangkong leaves
• 1 pack sinigang mix
• salt to taste

Cooking Instructions:

Boil pork spare ribs till almost tender then add the siling haba and langka. 

Continue to simmer till meat is tender and langka is cooked through. 

Add the bunch of kangkong then bring to a boil.  

Add the sinigang mix. 

Check for taste and adjust for salt as necessary.

source :  ascientistinthekitchen

Ube Halaya

Ube Halaya

• 1 kilo ube yam root
• 1 can (14 ounces) evaporated milk
• 2 cans (12 ounces) condensed milk
• 1/2 cup butter or margarine
• 1/2 teaspoon of vanilla (optional)

Procedure:

1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes.
2. Drain and let cool.
3. Peel and finely grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring.
6. Mix well.
7. Add the 1 kilo grated ube yam.
8. Adjust the heat to low.
9. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
10. Add the evaporated milk and continue to mix for another 15 minutes.
11. Let cool and place on a large platter.
12. Refrigerate before serving the halayang ube.

Cooking Instructions:

You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

source : gutom na

Adobong Kangkong

Adobong Kangkong

• 250g Kangkong (Water Spinach)
• 1/4 cup white vinegar
• 3 tbsp soy sauce
• 1/4 cup water
• 1 tbsp oyster sauce
• 1 tbsp oil
• 150g pork, diced
• 1 onion, chopped
• 1/2 head of garlic, crushed

Cooking Instructions:

Separate the kangkong leaves from the stalks. Set aside.
Combine vinegar, soy sauce, oyster sauce and water in a small bowl.
Heat oil in a frying pan over medium heat. Saute pork for about 3 minutes or until golden brown.
Add garlic and onion and saute for a minute.
Add kangkong stalks and stir-fry for few minutes and then add the leaves. Pour in the sauce mixture and mix to blend.
Cover the pan and simmer for about 2 minutes or until the stalks and leaver are tender and crisp, do not overcook.
Serve wih rice.

source:  goodfoodblogph

Sinigang na Baka

Sinigang na Baka

• 3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
• or
• 2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
• 1 large Vidalia Onion, chopped
• 3 cloves of garlic, minced
• 2 Tomatoes, sliced
• 1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
• Ground Pepper and a few black peppercorns
• The following vegetables are to be steamed or boiled:
• A bunch of Bokchoy or quartered Cabbage
• Green Beans or Long String Beans (Sitaw)
• 2-3 Potatoes, quartered
• 4-5 Taro roots, halved
• Fish Sauce

Cooking Instructions:

1. Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!
2. On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.
3. To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.