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Monday, November 3, 2008
Kinilaw na Tanigue for Black Saturday. For this, I practically begged Mama to look for fresh tanigue in the wet market. Where will I get tanigue at this time of the week? She protests. I had a feeling the craving will not wane easily. Knowing my mom, she will find tanigue somewhere, somehow no matter what holiday it is. I insist.It was tanigue or nothing for me because I will not have kinilaw in any other way. This white, fleshy fish makes perfect kinilaw. We (Robin especially) prefer this over the red meat of tuna, purely for aesthetic reasons, I guess. I have heard reports about other people actually eating kinilaw na tuna and lived after all.
Mama makes a wicked kinilaw using the outrageously sour juice of green mangoes to "cook" the fish instead of vinegar. Believe you me, green mango juice makes a tremendous difference. To get the juice, grate the flesh of the green mango and with your hands, squeeze the juice from the grated mango until you are left with only a fistful of dry mango pulp. In the event that you make the unfortunate mistake of mincing the mango instead of grating it (experience tells me it can happen), all is not lost if you have a juicer. Otherwise, you will have to get a new mango because squeezing minced green mango for juice is VERY HARD.
Kinilaw sa Mangga na Tanigue
Ingredients:1/2 kilo fresh tanigue, cut into cubes
juice of 1 green mango, reserve some pulp for garnish
salt and pepper to taste
1 red pepper julienned
1 ginger julienned
Procedure:
In a bowl, combine the tanigue cubes and the green mango juice.
Season with a pinch of salt and a dash of fresh cracked pepper.
Chill in the refrigerator and let it marinate for about an hour to let the acid of the juice "cook" the fish. Make sure that all the fish is well coated with the juice. Toss once in a while, as necessary.
Fresh tanigue meat has a translucent quality to it. Once the flesh turns opaque white, the tanigue is ready.
Add the red pepper and ginger and toss all the ingredients well. Adjust the taste with salt and pepper according to taste. Chill for another 30 minutes.
Garnish with a little mango pulp before serving.
Mouth watering dessert, yummm..
This is how I make my own:
Ingredients:
10 egg yolks
2 eggs with white
1 can condensed milk
1 can evaporated milk
1 1/2 tbsp. vanilla extract
1 tsp. lemon zest (grated).
2 -3 tbsp. white sugar
Direction
In a large bowl, mix all the ingredients, except for the sugar. On a stove, cook the sugar using a small pot, stirring frequently, medium heat until it's brown. (please don't burn the sugar) and then pour into a small baking pan. When you pour your mixture to the pan, use a strainer to catch the lemon zest. Turn on your oven at 325 degrees, get a larger pan and put water (not too much) where you can sit your pan with the mixture, put in the middle of the oven. Set your timer for at least 40-50 minutes, or until your plan is perfectly done . When it's a little cold, get a platter and put the plan upside down, where the caramelized sugar is on top.. Easy and delicious...
You can use different shapes of baking pan.
Tuesday, October 28, 2008
Lydia’s Lechon is famous all over the Philippines for their boneless lechon paella. The smallest lechon (13-14 kgs, which can feed 40 people) costs 7,500 pesos; the 28kg lechon paella goes for 11,500 pesos. With over 20 branches in Metro Manila, you can pick up your lechon paella at one nearest you on Christmas day itself. Our family always orders a small lechon for Christmas or New Year and it’s a big hit among our relatives. Even the vegetarians in the family are happy because they’ve got the delicious seafood paella to chow on.
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PROCEDURE
Wash the glutinous rice thoroughly.Place in a thick saucepan or casserole.
Simmer with coconut milk, ginger and salt.
Arrange in a platter.
Sprinkle with sugar.
You may garnish it with grated young coconut.
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INGREDIENTS
5 1/2 cups malagkit rice3 cups coconut milk
1 1/4 cups brown sugar or moscovado
banana leaves
PROCEDURE
Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.Let dry overnight by putting inside a flour sack.Put something heavy on top to squeeze out water. Mixture is ready for cooking the following morning.Heat steamer (lansungan) with enough water.Put a small amount of rice mixture inside bamboo tubes(bumbong).Attached bamboo tubes to lansungan or steamer. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.Top with coconut shred and sugar before serving.
Bibingka is one of the local terms used to describe Filipino rice cakes. The Filipino specialty can be eaten for breakfast or for merienda. Bibingka Royale is a soft, fluffy, and cake-like dessert with a slight sticky texture unlike the traditional bibingka made from glutinous rice topped with coco jam.
During Christmas season, bibingka is usually sold near the parish so churchgoers can buy the native delicacy after mass. Bibingka associated with Christmas is made from flour, eggs, and sugar cooked in charcoal or clay oven.
No need to wait for the Christmas songs to play and the well-lit lanterns to be displayed in front of the village houses to have a taste of Bibingka Royale. Even beginners can prepare and cook Bibingka Royale at the comfort of their homes without the hassle.
Bibingka Royale Recipe:
Ingredients:
3 pcs. whole eggs
1 � c sugar
1 � c coconut milk
2 c flour
4 tsp. baking powder
1 � tsp. salt
melted margarine
For toppings:
grated cheese
slices of itlog na maalat
grated coconut
Extra Materials Needed:
2 round pans
oven
spatula or brush
grater
cookie sheet or pan liners
scissors
Procedures for lining the pans:
This is an important procedure in baking the bibingka. Baking pan liners keep the baked delicacy from sticking to the regular surface pans. It also prevents excess grease to be added to the food. Bibingka comes out easier when the pan is turned upside down, without ruining the appearance of the baked delicacy. Plus, it would not burn even in high temperature.
A. Bottom of the round pan:
Trace the bottom of the round pan to the cookie sheet. Cut the circular shape from the cookie sheet. Brush a small amount of margarine on the inner edges of the baking pan so the lining would stick to it. Put the circular lining in place.
B. Sides of the round pan:
To line the sides of the round pan, measure the height of the baking utensil. Cut a strip of cookie sheet with a width equal to the height of the baking pan. Lightly brush margarine on the inner side edges of the baking pan. Place the cookie sheet strip inside the pan and cut off the excess lining.
How to Cook Bibingka Royale:
Beat eggs until light and creamy. Dissolve the 1 � cups sugar in half of the coconut milk. Mix all dry ingredients. Sift them together. Add spoonfuls of the sifted dry ingredients to the mixture of sugar and coconut milk alternately. Add the rest of the coconut milk to the sifted dry ingredients gradually.
Homemade baked bibingka rice cakes
Fold in well beaten eggs. Do not stir the beaten eggs into the mixture because the flour, sugar and coconut milk mixture is thicker than the eggs. The eggs might not be evenly distributed to the batter if it is stirred.
Pour the mixture into the round pans, leaving about two inches of space from the rim of the pan in order to give space for the rising of the bibingka. Bake in the oven at a moderate temperature (300 to 350 degrees Fahrenheit) for 20 to 25 minutes.
Test the bibingka if it is cooked by inserting a toothpick at the center and in the sides of the sweet treat. If the toothpick comes out clean (without any crumbles of bibingka sticked to the toothpick), then it is already cooked.
Top it with melted margarine using a spatula. Add your desired toppings: grated cheese, itlog na maalat, or grated coconut.
This recipe can be done by anyone. No need for chef-like skills to produce a quality homemade Bibingka Royale to serve your family and your guests whenever you wanted to.
Lasang Pinoy is a monthly Filipino Food Blogging Event organized and participated in by Pinoy food bloggers around the world aimed at promoting Filipino food and cuisine.
Halo-halo (from Tagalog halo, “mix”) is a popular Filipino dessert that is a mixture of shaved ice, milk, and sugar, to which is added various sweet beans and fruits, and generally served cold in a tall glass.
There is no specific recipe for this dessert, and a wide variety of ingredients are used. The order in which the ingredients are added varies widely, but generally it is mixed together prior to serving. Primary ingredients include red mung beans, kidney beans, garbanzo beans, sugar palm fruit (kaong), coconut sport (macapuno), and plantains. Other components may include jackfruit (langka), star apple, tapioca or sago, nata de coco, purple yam (ube) or sweet potato (kamote), sweetened corn kernels or pounded crushed rice (pinipig), flan or custard, and gelatin. Other fruits, such as papayas, avocados, kiwifruit, bananas, or cherries, may also be added. Some preparations also include ice cream on top of the halo-halo.
Generally, condensed milk or evaporated milk is used instead of fresh milk, due to the tropical climate of the Philippines.
Source : wikipedia.
They have 3 types of halo-halo: petite, fiesta (1 scoop of ice cream) and fiesta special (with 2 scoops of ice cream). The one above is the fiesta with 1 scoop of ube ice cream which costs around 66 pesos. When Chow King has lots of customers, it can take 15 minutes to be served with the halo-halo but the wait is worth it. The shaved ice can really cool your hot body from the summer heat. In their halo-halo, you will find sago, sweetened langka (jackfruit), leche flan, sweetened purple yam, red mongo beans, nata de coco, buco, saba banana, chick peas, crispy pinipig and ube ice cream, milk and shaved ice. The only thing I don’t like with Chow King’s Halo halo is the shaved ice is too coarse and hard on the teeth. They should have their ice ground to a softer texture so it’s easy on our teeth. Overall, their halo halo is very delicious and readily available in various outlets in Manila which makes it a winner.
To order halo-halo and have it delivered in Metro Manila, call (02) 702-8888
(Cassava Cake with Egg Topping)
Ingredients
2 packs frozen grated cassava ( you can get this at local Filipino stores)
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract
Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk
Directions
1. Preheat oven to 325 C
2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.
3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or better yet with banana leaves.
4. Pour the mixed ingredients (in number 2) onto the pyrex dish.
5. Bake at 325 C for 25 to 35 minutes. You will know it is done when the top solidifies.
6. Remove from oven.
7. Spread the topping on top. (see above mixture)
8. Bake an additional 10 more minutes until the topping thickens.
9. Remove from oven. Cool.
Lasang Pinoy is a monthly Filipino Food Blogging Event organized and participated in by Pinoy food bloggers around the world aimed at promoting Filipino food and cuisine.
To cook Paksiw, follow this recipe:
Ingredients
1 kilo of leftover lechon meat (with skin)
1/4 cup vinegar
1/2 cup water
1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)
1/2 head garlic, crushed
1/2 cup brown sugar
1 teaspoon pepper corn
1 laurel or bay leaf
1. Mix together the above ingredients except the bay leaf.
2. Boil.
3. Lower heat, simmer until the meat is tender.
4. Add more water as needed.
5. Add the bay leaf.
6. Serve Hot.
What I like about Lechon Paksiw is the skin.
Lasang Pinoy is a monthly Filipino Food Blogging Event organized and participated in by Pinoy food bloggers around the world aimed at promoting Filipino food and cuisine.
"Sweetened Bananas"
This is quite easy to make:
Put peeled plantain bananas in a large pot and cover with enough water. Bring to a boil. Add brown sugar as soon as water starts to boil.
Cook until tender [but not soggy]. The outer part of the banana should appear transparent by then. Remove from the pot and drain. Do not throw water. Set aside bananas and chill.
Strain the water and bring back to a boil in a shallow pan. Add some honey, a few drops of vanilla essence, and a pinch of cinnamon powder. Continue boiling until it is reduced to a thick gravy. Remove from heat.
To serve, slice off the two ends of the chilled bananas. Arrange in a platter and pour some gravy on the bananas. Add a scoop or two of vanilla ice cream on the side.
Lasang Pinoy is a monthly Filipino Food Blogging Event organized and participated in by Pinoy food bloggers around the world aimed at promoting Filipino food and cuisine.
I must admit it was their looks that stopped me in my tracks… These flavored suman patties looked stunning. And with free tastes on offer, I tried all three flavors before deciding to buy a package with 8 assorted pieces for PHP60. I asked the vendor if the pandan, ube and mango flavored suman “patties” had any artificial color and while she said they were not colored, I did wonder how they got such deep and striking tones… Back home, I devoured one of each flavor… they were quite tasty… and just the right sized serving and packing enough flavor to make each distinct brightly colored pattie from the other. A beautiful addition to a pinoy kakanin type merienda platter.
Here is one of the recipes:
ADOBO
500 grams of pork/chicken (or combination of both) cut into bite-sized cubes
1/2 cup vinegar
1 head garlic, chopped
2 pcs. Bay leaves
1/3-cup soy sauce
1-cup water
1-teaspoon peppercorn
With a little oil of your choice brown pork in a heavy skillet, Add vinegar, soy sauce, garlic, bay leaves, peppercorn and water. Bring to a boil, and simmer for 20 minutes. When the meat already absorbs all the juice, add another cup of water. Cover and let simmer until pork becomes tender and all the juice is absorbed. Serve hot with steamed rice.
Note: you can add some ingredients that meets your taste like sugar
Approximated Nutritional information:
200 calories
7 grams total fat
2.5 grams saturated fat
85 milligrams cholesterol
1,100 milligrams sodium
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