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

 

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.

Baked Bibingka

Baked Bibingka

Ingredients:

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Cooking Instructions:

1). Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2). Sift flour, baking powder and salt together. Set aside.
3). Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4). Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5). Pour mixture in lined pans.
6). Bake for 10 minutes, then remove from the oven.
7). Spread butter on top then sprinkle with sugar and grated cheese.
8). Decorate with salted egg slices and bake for 10 to 15 minutes more.

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.

Easy Crab & Pork Siomai Recipe

INGREDIENTS:

• 2 lbs ground pork
• 12 ounces crab meat
• 3 tbsp sesame oil
• 1 large egg
• 1 medium sweet onion, minced
• 1 cup minced carrots
• 1 pack won ton wrapper
• ½ teaspoon ground black pepper
• 2 tsp salt
• Cooking oil spray
• 5 cups water (for steaming)

Cooking Instructions

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

SOURCE: 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.

Adobong Mani

Adobong Mani

Ingredients

• 1½ to 2 lbs raw shelled peanuts (with or without skin)
• 1 head garlic, cloves halved
• 2 teaspoons, salt
• 2 cups cooking oil

Cooking Instructions

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. 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.

Home-based business idea: How to make puto seko

1 piece of egg 
½ cup of white or brown sugar
 ½ cup of butter
 1 cup of all-purpose flour
 1 cup of cornstarch
 ½ cup of powdered milk
 1 tsp of baking powder
 ½ tsp of salt

Cooking Instructions:

1. Preheat the oven to 190 degrees Celsius (or 375 degrees Fahrenheit).

2. Grease the sheet pan using butter or vegetable oil.

3. Beat the egg in a bowl. In another bowl, combine baking powder, sugar, flour, cornstarch, butter, powdered milk, and salt. Add the beaten egg and mix them all up until it thickens. 

4. Knead the mixture for a few minutes to create dough. Roll it into a ball about one to two inches in size and place it properly on the sheet pan. The dough can make at least 12-14 pieces of puto seko.

5. Put it in the preheated oven and bake it for about 10 to 12 minutes or until it turns light brown. 

6. After baking, let your puto seko cool down before serving. You may sell it in a pack.



source : entrepreneur.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.

Buko Pie

Buko Pie

For the pie crust:
2 cups all purpose flour
1 tsp salt
3/4 cup chilled butter, cut into small cubes
2 large eggs beaten
1 egg yolk and 1 tbsp milk for egg wash
4-6 tbsp ice water

For the filling:
3 cups young coconut meat
1/2 can condensed milk
small slice of cheddar cheese to blend with condensed milk sweetness
1/2 cup cornstarch
1 cup coconut water

Cooking Instructions:

1. Mix flour and salt in a bowl.
2. Add the butter  into the flour mixture, blend using pastry blender
3. Pour lightly beaten eggs and mix
4. Sprinkle dough with ice water, 1 tbsp at a time and mix until it holds together
5. Put dough into a lightly floured work space, cut the dough into half, pat and cover with plastic wrap separately.
6. Chill in the refrigerator for an hour until firm.


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.

Cuchinta / kutsinta

Cuchinta / kutsinta
 
1-1/2 cups water
3/4 cup brown sugar
1 tsp lye solution
1 cup rice flour

Toppings (optional)
Grated Coconut or Grated Cheese

Cooking Instructions:

1. Combine water, sugar and lye and water.
2. Bring to a boil and cool.
3. Add to rice flour and mix until smooth.
4. Pour into cuchinta molds and steam for 10 to 15 minutes until firm.

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.

Champorado

Champorado

1 cup glutinous rice
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated

Cooking Instructions:

1. Wash glutinous rice (malagkit) and drain. 
2. Add cocoa and water then bring to a boil
3. Continue simmering while stirring constantly.
   Add sugar, stir and cook 2 minutes more. Add milk before serving.
4.  

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.