Royal Bibingka

Royal Bibingka

3 large eggs
1 1/2 c sweet rice flour
1 1/2 c coconut milk
1/2 c evaporated milk
1 1/2 c sugar

Topping
3 large eggs
3/4 c condensed milk
1/2 c evaporated milk
1 small can heavy cream
1/2 package shredded young coconut

Cooking Instructions:

Pre-heat oven at 350 degrees
Line your baking pan with banana leaves
In a mixing bowl, add everything on the first list of ingredients.  Stir them all together until it is smooth and in liquid form.  Pour into the lined pan.  Bake for 20 minutes or until a little firm.

For the topping:

In a saucepan, break the eggs add condensed milk and evaporated milk.  Cook on medium heat, stirring continuously.  When it thickens add the heavy cream.  Give it a quick stir.   Then you may now add the shredded coconut.

Check the cake mixture in the oven.  When it's firm enough, add the coconut caramel you just made.  Bake for 7-10 minutes.  Broil for 4-5 minutes or until the top caramelizes.  Keep a tight watch as you don't want to burn the topping. It should be golden brown...Voila, enjoy a bibingka made  for the Royals... haha.  Enjoy!

source : skip to malou

Pichi-Pichi

Pichi-Pichi


For the pandan water
pandan leaves
2 cups water

2 cups grated cassava
2 cups sugar
2 cups pandan water (recipe follows)
grated coconut or grated cheese
 
Cooking Instructions:

1  Make the pandan water: Boil pandan leaves in water. Let cool then remove leaves.

2  In a bowl, combine all ingredients except for grated coconut or grated cheese. Pour mixture into two 9-inch round pans.

3  Steam for 45 minutes or until set. Let cool.

4  When cool, take tablespoonfuls of the mixture and form into balls. Roll in grated coconut.

source :  yummy.ph

Ginisang Sitaw at Kalabasa

Ginisang Sitaw at Kalabasa

• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium-sized onion, chopped
• 1 medium-sized tomato, chopped
• 1/4 kilo medium-sized fresh shrimp
• 1/2 kilo squash (kalabasa), peeled and cubed
• 250 grams string beans (sitaw), cut into 2-inch strips
• 1 cup water
• 2 tbsp fish sauce (patis)
• rock salt, pepper, and MSG (vetsin) to taste

Cooking Instructions: 

1. Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
2. In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
3. Add the vegetables. Stir fry for about 10 minutes.
4. Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
5. While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
6. Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG. Cook for a few more minutes or until the vegetables are ready.

Guinataang Hipon

Guinataang Hipon (Shrimp in Coconut Milk)

1 kg. fresh shrimps or live crabs
3 cloves of garlic
1 onion, chopped
1-1/2 coconut cream from 2 coconuts
1 pc. ginger, size of a thumb and pounded
1 pc. luyang dilaw, pounded (fresh turmeric)
1-3 pieces hot pepper (according to taste)
1/2 tsp. salt
1/3 c. green onion, cut 1 cm. long

Cooking Instructions:
 

1. Remove the shells of the shrimps, devein them then place in a saucepan. 
2. Add the thin coconut milk, ginger and dilao (turmeric). 
3. Let boil until shrimps turn red. 
4. Add coconut cream, hot pepper and salt. Just before serving, add green onions.

source : filipino village

Dinuguang Baboy (Pork Blood Stew)

Dinuguang Baboy (Pork Blood Stew)

•  1/2 kg pork, diced
•  1/4 kg pork liver, diced
• 3 green chili peppers (optional)
• 1 onion, diced
• 2 teaspoon sugar
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tablespoon patis (fish sauce)
• 1 teaspoon salt or to taste
• 2 cup broth
• 1/4 tablespoon MSG (optional)
• 2 tablespoon oil
• 1 cup Pig's blood

Cooking Instructions:

1. In a large saucepan, simmer pork in water for 30 minutes or until tender. Add liver and continue to simmer for about 5 minutes. 
2. Remove the liver and pork and dice them. Separate the liver and the pork.  Save 2 cups of broth and discard the rest.
3. In the same saucepan, heat oil over medium heat. Add garlic and onions and sauté until brown. Then add your cooked and diced pork, patis, salt, MSG and sauté everything for 5 minutes.
4. Once everything has been sautéing, add your vinegar and bring to a boil without stirring. Once boiling, lower the heat and simmer uncovered until most of the liquid has evaporated. Add your broth and simmer for 10 minutes.
5. Finally, stir in your pig blood and sugar and cook until thick. Only stir occasionally to avoid curdling. Add hot banana peppers and and the liver and cook for another  5 minutes.
6. Serve and enjoy.

Monay (Filipino Rolls)

Monay (Filipino Rolls)


4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Cooking Instructions:

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.

When the dough doubles in size, knead it again for about 5 minutes.  Form a log and slice it into your desired size

Arrange the rolls in lightly oiled pan.  Brush an egg wash on top. (eggwash: egg yolk and a little water) Bake for 20 minutes or until the top turns golden brown.

source : skip to malou

Monay ala Raffy (Filipino Rolls)

Ingredients:

Dry ingredients:
4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk

Wet Ingredients:
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes. - See more at: http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html#sthash.o1sbWeUi.dpuf

Binallay

Binallay

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

- See more at: http://www.skiptomalou.net/2011/04/i-took-week-off-from-blogging-because.html#sthash.pVpP34uv.dpuf

2 cups Glutinouos rice flour

water
butter
banana leaves

Cooking Instructions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

source : skip to malou

Inihaw na Bangus

Inihaw na Bangus

1 large bangus (milkfish), approximately 1 kg
2 medium tomato, chopped
1 onion, chopped
ginger, chopped, approx 1 inch round
4 garlic cloves, chopped
bagoong (shrimp paste), 4 Tbsp
1-2 pcs. serrano or jalapeno peppers
salt

Cooking Instructions:

1. Remove gills and keep scales intact. Slit back of the milkfish and remove innards leaving the stomach fats. 
2. Wash milkfish including cavities, drain and pat dry. 
3. Rub fish and cavities with salt and set aside. 
4. Combine onion, ginger, tomato and bagoong. 
5. Stuff milkfish cavity with the mixture and put the peppers at the middle of cavity. 
6. Wrap milkfish with aluminium foil. Grill for 15 minutes on each side. 
7. When done unwrap and serve with dipping sauce mixture of soy sauce, vinegar, and chili peppers

Bangus Sisig

Bangus Sisig

• 1 whole bangus (milkfish)
• salt and pepper to taste
• oil
• 1 medium onion, peeled and chopped
• 3 cloves of garlic
• 1 teaspoon fresh ginger, peeled and minced
• ½ cup green bell pepper, seeded and chopped
• 4 to 5 Thai chili pepper, finely chopped
• juice from 2 lemons
• 2 tablespoons soy sauce

Cooking Instructions:

1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook until golden brown, turning as needed to cook all sides. Remove from heat and drain on paper towels. Debone fish and flake meat.
2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger and bell peppers. Cook, stirring occasionally, until limp and aromatic. Add lemon juice, soy sauce and chili peppers. Bring to a boil.
3. Add flaked fish, stirring gently to combine. Cook until fish is heated through and liquid is reduced. Season with salt and pepper to taste. Serve hot.

source :  kawaling Pinoy