Bukayo

Bukayo

2 pieces of coconut meat, grated or cut into small strips
•    young coconut (buko) juice
•    1 set of pandan leaves
•    1 kilo of brown or white sugar
•    2 tablespoons of vanilla extract
•    ¼ teaspoon of all-purpose flour or cornstarch
•    1 tablespoon of cooking oil

Cooking Instructions:

1. Boil young coconut juice together with sugar and pandan leaves in a pot. Constantly stir until the sugar dissolves. Continue to cook over medium heat until the mixture thickens.
2. Carefully remove pandan leaves and add vanilla extract. Stir thoroughly.
3. Meanwhile, pour oil into a frying pan. Put the coconut meat (grated or strips) and stir fry until it turns light brown. Remove from the pan and drain cooking oil.
4. In a separate bowl, dissolve all-purpose flour or cornstarch in a tablespoon of water. Pour the solution to the cooked coconut meat.
5. Put everything into the sugar mixture. Blend well until it caramelizes.
6.  Carefully remove the cooked bukayo from the pot while it’s still hot and transfer into a bowl or plate. Cautiously form it into any shape (preferably into a ball) using plastic wraps or wax paper. Let it cool down for it to solidify attractively.

source : entrepreneur.com.ph 

Pork Chicharon

Pork Chicharon

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Cooking Instructions:

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes:Prep time includes 2 hours of drying time before deep-frying.

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.

BIKO KALAMAY

BIKO KALAMAY

2 1/2 cups Glutinous Rice
4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
3/4 cup Sugar
1/2 teaspoon anise seed(optional)
TOPPING
1 can Coconut Cream 
250 grams Dark Brown Sugar
Banana Leaves, heated
Vegetable Oil

Cooking Instructions

1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

4 On a separate pan over medium heat, put the Coconut cream and sugar and cook stirring continuously until the liquid has reduced in half.

5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

7 Cool for 30 minutes before serving.

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy

Adobo Chicken Liver, Gizzard,and Quail Eggs

Adobo Chicken Liver, Gizzard and Quail Eggs 

Ingredients:

• ½ KG Chicken Liver
• ½ KG Chicken Gizzard
• 1 can Cooked Quail Eggs (peeled)
• ¼ cup Vinegar
• ¼ cup Soy Sauce
• 3 Tablespoon Oyster sauce
• 2 Tablespoon Sugar
• 3 pcs Chilies (chopped)
• Salt
• Pepper
• 1 medium Onion chopped
• 1 head Garlic chopped
• Water
• Oil

Cooking Instructions:

1. Clean the Chicken Liver and Gizzard.
2. In a wok, boil the chicken gizzard with water. Let it simmer for 15 minutes.
3. Drain off the excess water after simmering the gizzard. Set aside.
4. In a new wok, sauté Garlic and Onion in oil until golden brown.
5. Add in the Gizzard and Liver. Mix well with the sautéed garlic and onion.
6. Pour in vinegar, soy sauce, pinch of salt, pepper, sugar, and chilies. Add a little water if necessary.
7. Let it simmer for 20 minutes or until the liver and gizzard are cooked. Gradually stir to avoid it from getting burnt.
8. Mix in the quail eggs.
9. Have a taste to judge if you need some adjustments in seasoning.
10. Topped with sautéed garlic and serve with rice.

source:  http://www.pinoytsibog.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.

Inun-unan nga Bolinao sa Dahon sa Mangga

1 kilogram medium-sized Bolinao
2 cups pure coconut vinegar or “suka tuba nga waay tungog”
8 pieces sili espada
5 cloves garlic, minced
1 ginger, thinly sliced
1 onion, thickly sliced
2 tablespoons honey or “dugos”
1 teaspoon whole pepper corns or “pamintang liso”
3 tablespoons of pure calamansi juice
1 teaspoon salt
Mango leaves

Cooking Instructions:

1. Wash and clean the fish in running water. Then let it drain. Wash also the mango leaves and set aside.
2. In a bowl, mix all the ingredients including the spices. Now try to taste and adjust it according to your preference.
3. Add the Bolinao in the bowl of mixed spices and combine well by using your hand.
4. Place a sufficient amount of the mixture over a mango leaf, roll it and lock the roll by piercing the tip into the leaf.
5. After you finish doing the rolls. Place all the rolls in the pot, pour in the liquid mixture and the chillies. Cover the pot and let it cook for 15 to 20 minutes.
6. After cooking, remove it from heat. The whole fish is completely edible because the bones are already soft and cooked through. Serve it while hot.
Now serve it with a hot steamed rice. Inun-unan, as the elders used to say, becomes more delicious in time, even when served the day after tomorrow.

source : engineersgotblued

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!

Shakoy: Filipino Twisted Donut

Shakoy: Filipino Twisted Donut

1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}

*For frying:
Deep Fryer w/ built in thermostat.{or a deep pan w/ candy thermometer}
a lot of clean/clear vegetable oil{amount will defend on the size of your deep pan}

* For the sugar coating
– 1 cup white + 1 Tbsp. cinnamon powder.
– or just roll it on plain white sugar.

Cooking Instructions:

1. Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
2. Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and set aside.
3. Prepare large tray and cover it with flour.
4. On a greased working table, divide the dough into two. Roll  the 1st dough to make a 10 inches log (bastón). Divide each log into 10 and cut with a dough cutter. Do the same with the 2nd piece of dough.
5. Roll each cut of dough into 36 cm.(14 inches long). Twist from top and lock both end at the bottom.
6. Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}. Let the Shakoys rise for 30-60minutes.
7. Preheat oil on deep fryer to 180’C and fry Shakoys in batches. Cook each side for a minute of until golden brown.
8. Drain on paper towels. Roll it on plain white sugar or sugar cinnamon. Serve warm with coffee or hot tea.
9. Enjoy your snack.

 

source:  icookonboard

Roast Pork Leg, Pinoy Lechon Style

 

• 1 medium size roasting pork leg bone in, about 2 to 2 1/2 kilo 
• Fish sauce or salt

Cooking Instructions:

1. Buy a prepared roasting pork leg with skin slits or ask the butcher to cut for you if not available. 
2. Rub the roasting pork leg with the fish sauce or salt as per taste, more salt means saltier crispy rind, or skip the rubbing if you are not into salty food. 
3. Arrange the roasting pork leg in a glass baking pan with the wider portion sitting at the bottom of the pan, this will expose most of the skin to the heat. 
4. Preheat oven for 150ᵒC to 200ᵒC and when ready place the pan in the middle of the oven.
5. Oven roast for 3 to 4 hours with the same oven temperature, using the oil that dripped in the pan baste the skin a couple of times in between if it gets dried out. 
6. Reduce heat if the skin get browned rapidly and adjust time accordingly. 
7. Now increase the oven temperature to 250ᵒC and continue to roast for 30 to 45 minutes until the skin start to blister and turn crisp but not burned. 
8. To test use a long metal ladle then tap the skin a couple of times when a solid hollow tad sound is heard it indicates the skin is now crisp. 
9. When done remove from oven and wrap with aluminium foil, set aside to rest for about 10 to 15 minutes. 
10. Serve with your favourite lechon sauce.

source :  overseaspinoycooking

Adobong Kambing

Adobong Kambing

Ingredients:
1  kilo kambing spareribs, cut into serving pieces, bones intact
2 thumb size ginger, peeled, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1-2 tsp. peppercorns
2 stalk, lemon grass, trimmed, crushed
3-5 pieces bay leaf
1/3 cup soy sauce
3/4 cup vinegar
1/2 cup vinegar marinade
3-5 pcs. green hot chilli
salt and pepper
cooking oil

Cooking procedure:
Marinate the kambing in 1/2 cup vinegar, 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking. Drain and discard marinade. In a frying pan fry the kambing in batches until color changes to golden brown and start to sizzle. I a medium size saucepan put in seared kambing, pour in 2 to 3 cups of water, then add in the vinegar and soy sauce. Add in the lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli. Bring to a boil and simmer in medium heat for 15 to 30 minutes or until tender and liquid is reduced to an oily sauce. Serve hot with a lot of rice.

source: http://www.overseaspinoycooking.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.

Chicken Barbecue

Chicken Barbecue

• 6 cloves garlic, crushed
• 1 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1 bouillon cube
• 2 tablespoons brown sugar
• 2 lbs. chicken thighs, cut into small pieces (at the shelter they keep the bone in)

 

Cooking Instructions:

1. Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours.
2. Start a charcoal grill and let the coals get very hot. You want smoking, flameless coals. Thread the chicken pieces onto wood skewers and place on a metal grate over the coals. Brush with oil and grill until the chicken is cooked through, about 5 minutes. Remove from heat and let rest for a few minutes.
3. Repeat the grilling process with the cooked chicken, brushing with oil as necessary, until the outside of the chicken is a deep golden brown with a crispy exterior. Dip in a soy sauce and vinegar mixture with bird's eye chilis for a little spiciness.

source:  pinchofyum

Inun-Unan

Inun-Unan

• 1kg tulingan, cleaned and gutted
• 1 ampalaya (bitter gourd), cored and sliced
• 1 eggplant, sliced
• 5 pieces siling haba (long green chili or Serrano pepper)
• 1 onion, chopped
• 1 thumb ginger, sliced
• 2/3 cup cane vinegar
• 1 cup water
• Weppercorn

Cooking Instructions:

1. Arrange the onion, fish, ginger, whole peppercorn, water, and vinegar in a cooking pot. Cover the pot and turn the heat on. Let the liquid boil.
2. Once the liquid starts to boil, adjust the heat to low. Cook for 15 minutes.
3. Add the eggplant, bitter gourd, and chili (or pepper). Cover the pot and continue to cook until the water completely evaporates.
4. Transfer to a serving plate. Serve.

Grilled Pork Chop Pinoy Barbecue Style

Grilled Pork Chop Pinoy Barbecue Style

1 1/2 kilo of pork chop, about 6 pieces
For the marinade:
3/4 cup sprite or 7Up
1/2 cup dark soy sauce
1 head garlic, peeled, crushed
2 tbsp. Worchester sauce
1-2 tbsp. sugar
1 tsp. ground black pepper
juice from 1 lemon or 6 kalamansi
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce

Cooking Instructions:

Place the pork chops in a container with a lid. Mix in the marinating ingredients, replace lid and place in the refrigerator. Let marinate for at least four hours or overnight until ready to grill.

Grill at medium to high heat for 3-5 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.


source :  overseaspinoycooking.com