Pichi pichi

This sticky dessert has always been able to make my meal complete. Its taste never seems to elude my liking. I've always liked this since I was a kid, and still can't get enough of it today. Its a good choice to bring to parties and gatherings for people and friends to enjoy.

Pichi-pichi is a Filipino dessertmade of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Estimated preparation and cooking time: 1 hour 20 minutes

Pichi Pichi Ingredients:

• 1 – 1/2 cups grated cassava
• food coloring (optional)
  
• 1 cup sugar

• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
• 1/2 tsp lye water* “lihiya”
• grated coconut for topping

Cooking Instructions:

• Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
  

• Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

• While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

  
  

  
  

  sources: http://www.pinoyrecipe.net/pichi-pichi-recipe/

  image from: marketmanila.com

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Sinigang

Sinigang na baboy, one of the most popular Philippine dishes, is attributed to its slightly sour taste and not to the meat’s flavor. It consists pork simmered in a sour broth or other souring agents like unripe tamarind leaves, guavas, tomatoes, and kamias. Some of the vegetables which are combined with the soup are usually kangkong (water spinach), gabi (taro), siling labuyo (red chili), and malunggay leaves. To complement the flavor of the dish, there are several other vegetables cooked in sinigang such as okra, string beans, sitaw, eggplant, and tomatoes. There are varieties of Sinigang such as Sinigang na baboy, Sinigang na baka, Sinigang na isda, and Sinigang na hipon. Though considered a soup, it is not eaten as it is, but rather served with rice which makes a delightful dish.

Ingredients:

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc) or sampaloc mixed
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2″ long)
• 1 bundle Kangkong (cut into 2″ long)
• Salt and Patis to taste
• 6 cups water

Procedure:

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.

2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

3. Add onions, tomatoes and Tamarind juice.

4. Add in all the vegetables.

5. Season with salt and Patis to taste.

6. Serve hot.

Sources:

http://kumain.com/sinigang-na-baboy/

http://www.thephilippineisland.com/philippine-recipes/filipino-sinigang-na-baboy-sour-soup-pork-recipe.html

Image source:

http://shawcute.wordpress.com/2009/11/22/sinigang-na-baboy/

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