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.

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.

Pork Pata Adobo Sa Gata

Pork Pata Adobo Sa Gata

Ingredients:

• 1 kilo pork pata slices
• 3 tbsp crushed garlic
• 1 tbsp whole black peppercorns
• 1 pc bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup soy sauce
• 3/4 cup cane vinegar
• 2 cup water
• 1 cup coconut cream

Cooking Instructions:

1. Combine all ingredients in a saucepan except coconut cream.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
4. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Source: monterey.com.ph

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.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

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.

Steamed millet cakes with chocolate sauce (budbud kabog)

• 500 g (2½ cups) hulled millet (see Note)
• 1.8 L coconut milk
• 330 g (1½ cups) caster sugar
• 6 banana leaves (see Note)

Chocolate sauce

• 100 g dark chocolate (70% cocoa solids), chopped
• 100 ml milk
• 1 tbsp brown sugar
•  

Cooking Instructions:        

1.  Rinse millet in water, then drain. Place coconut milk in a large, deep saucepan and bring to the boil over medium–high heat. Gradually add millet, stirring constantly for 2 minutes or until millet starts to swell in size. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 10 minutes or until liquid has almost been absorbed. Stir in sugar, then cook, covered, for a further 3 minutes or until liquid is absorbed and millet is tender. Remove from heat and cool slightly.
2.  Meanwhile, to prepare the banana leaves, working with one leaf at a time, pass each side over a high flame until starting to wilt, then wipe with paper towel. Remove centre veins from leaves, then cut leaves into 15cm squares. Reserve any leaf scraps and tear into thin strips to use as string to secure parcels.
3. Place heaped tablespoons of the millet mixture along one end of the banana leaf square. Roll over to enclose, then fold in the sides and roll up completely to form a cigar shape. Use a strip of leaf to secure the parcel. Repeat with remaining millet mixture and banana leaf squares to make about 50 parcels.
4. Fill a wok or large saucepan half-full with water, place a bamboo steamer on top and bring to the boil over high heat. Working in batches if necessary, stack budbud kabog in steamer and cook for 70 minutes, topping up with water if necessary, or until millet is very soft. Remove from heat and cool slightly.
5.  Meanwhile, to make chocolate sauce, place chocolate, milk and sugar in a heatproof bowl, and set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Cook for 1 minute or until chocolate starts to melt. Remove bowl from heat and whisk until smooth.
6. Open budbud kabog, drizzle over chocolate sauce and serve warm in banana leaves.

Notes

• Hulled millet is available from greengrocers, select delis and health food shops.

• Banana leaves are available from Asian food shops and select greengrocers.

source : www.sbs.com.au

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.