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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Ginataan

Ginataan is a Filipino term for food cooked with coconut milk. This dish has different variations. It is a dish mixed with lots of different ingredients some may put fewer ingredients or more but it really depends on what they want, while some only make ginataang mais which is sticky rice and corn cooked in coconut milk. It takes time to make this because they need to prepare all the ingredients before they can cook it. This is one of the most famous dishes in the Philippines. This dish is mostly eaten for an afternoon snack (merienda).
Ingredients:
• 250 grams of sticky sweet rice flour
• 6 saging na saba or bananas sliced
• 1 can of coconut milk
• 250 grams of ripe langka or jackfruit (fresh or canned)
• 6 pandan leaves for more flavor or 1 tsp vanilla
• 200 grams cooked tapioca balls or sago
• 225 grams sweet potato or kamote cubed
• 300 grams or white sugar
• 225 grams of taro root crops or gabi
• 1 can of coconut cream
To make this dish, you must first combine the rice flour with 250 ml water and form it into small balls (bola-bola). Then you must place the coconut milk into a casserole and bring to a boil. When the coconut milk is already boiling you may already add the tapioca balls (sago), sweet potatoes (kamote), taro root crops (gabi). Then cook it for 5 mins. You must stir constantly to avoid the ingredients from sticking to the bottom of the pan or sticking to other ingredients. After 5 mins, you may now add the saba, jackfruit and sticky rice balls. To know if your dish is ready the sticky rice balls should be floating to the surface. When ready you may already stir in the sugar and the coconut cream for a tastier snack. Now, your dish is ready to serve.


Source: http://www.carinderia.net/recipes/ginataan.html

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Grilled Pork Skewers

Grilled Pork Skewers, or most commonly known by Filipinos as barbecue, may not have originated from the Philippines but it became a huge part in our culture. This scrumptious marinated pork on a stick can be easily found along the streets. It is commonly sold alongside the Filipino favorites - isaw ng baboy, isaw ng manok, dugo, bituka, paa ng manok, etc.

Barbecue is also one of the preferred food choice especially when it comes to parties and simple get-togethers. It is not only delicious, but also it is easy to eat because the pork is on a stick. The amount is not overwhelming for it is chopped into small portions before putting it on a stick.

Before the fun of grilling the barbecue above the burning charcoals, it is very easy to make. Almost all of the ingredients needed can be found on your regular Filipino kitchen.

Filipino Pork Barbecue Recipe (Pork BBQ on Stick)
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

•Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
•In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbecue)
•Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
•Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue.
•String the pork on the skewers.
•Over live charcoals, barbecue the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbecue.

I have tried this recipe myself. I can tell you that the effort you have exerted in preparing this recipe is all worth it once you've had that first bite of this delectable cuisine.


http://www.filipinofoodrecipes.net/pork_barbeque.htm
http://img24.imageshack.us/img24/1180/513image1t.jpg

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Take Kare Kare of me!

Scrumptious. Delicious. Amazing.

These are some words to describe one of the most loved and appreciated delicacy in Filipino history. Kare Kare is a staple in all Filipnio gatherings. The combination of the ingredients create an explosion that will make your mouth water.

Here's one way to enjoy your very own Kare Kare :)

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

•1/2 kilo oxtail, cut 2 inch long

•3 cups of peanut butter

•1/4 cup grounded toasted rice

•1/2 cup cooked bagoong alamang (anchovies)

•2 pieces onions, diced

•2 heads of garlic, minced

•4 tablespoons atsuete oil

•4 pieces eggplant, sliced 1 inch thick

•1 bundle Pechay (Bok choy) cut into 2 pieces

•1 bundle of sitaw (string beans) cut to 2″ long

•1 banana bud, cut similar to eggplant slices, blanch in boiling water

•1/2 cup oil

•8 cups of water

•Salt to taste


Procedure:
•In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

•In a big pan or wok, heat oil and atsuete oil.

•Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

•Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

•Serve with bagoong on the side and hot plain rice.


SOURCE: http://www.pinoyrecipe.net/kare-kare-recipe/

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Chicken Tinola

There isn’t much I can say about this dish except that I really enjoy eating it. Gulping down the soup that warms your body and eating the soft meat of the chicken really makes my meal worth it. It isn’t just good to the taste, but it is also very easy to prepare. Theres nothing else I can say, actually but I would encourage you to try this exceptional Filipino dish

Here are the ingredients and instructions for preparations

1/2 kilo chicken, cut into serving pieces

4 cups chicken stock

2 cloves garlic, crashed

1 tbs crushed ginger

2 tbs sliced onion

1 medium green papaya or sayote, peeled, cut into diagonal thick slices

3 cups chilli leaves; or spinach; or pechay

Sautee garlic, onion, ginger. Add chicken and stir until partly cooked. Pour in chicken stock. Boil until meat is completely cooked. Add papaya and toss in spinach . Simmer for 5 minutes. Season with salt and freshly ground pepper. Serve in a soup bowl.

source: http://www.camperspoint.com/spip.php?article112

image from: http://mamababylove.files.wordpress.com/2009/07/tinolang_manok.jpg

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Maja Blanca

Maja Blanca or Coconut cake is an easy dish to prepare. It doesn't need a lot of ingredients to make and doesn't take that much time also to prepare this dessert. However, just like other Filipino delicacies, a lot of variations have been made in preparing this. I think one of the most famous is the Maja Blanca mais (corn).

Here are the ingredients:

• 1/2 cup cornstarch
• 1/2 cup sugar
• 1/4 cup water
• 2 cups coconut milk
• 3 cups grated coconut
• 3 tbsps. corn kernels

As i've said, the procedure in making this is easy.
First, mix the 1/2 cup cornstarch, the 3 tbsps of corn and the 1/2 cup sugar in a bowl or any container. Add water and mix well. Then, in a saucepan, boil the coconut milk and gradually adding the mixture of cornstarch and sugar. Let it boil for 5 mins or until the cornstarch is cooked. Pour in a smooth buttered container then let it cool. For the grated coconut, spread in a baking sheet then toast at 350f until it is brown. Sprinkle the toasted coconut on top of the cooled mixture. And, there! You have yourselves a Maja Blanca mais already.

A plain and simple dessert to prepare but a very delightful one. Enjoy!

source: http://www.filipinasoul.com/2008/02/maja-blanca-coconut-cake-recipe/
image: http://farm4.static.flickr.com/3057/2691349706_1dc78c4686.jpg

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Bicol Express

Did you know that Bicol express was not invented in Bicol?

Bicol express is an authentic Filipino dish which was popularized in Malate, Manila. However, it has also been said that it evolved from a Bicolano dish called “gulay na may lada.” Nowadays, there are already different variations of this dish because of different personal preferences. Cooked with pork and coconut cream, added with hot chili peppers, this dish is famous for its mouthwatering spicy taste.

Savor the delicious taste of this hot and spicy classic dish!

Bicol Express ingredients:

· 1/4 kilo pork, thinly sliced

· 1 cup Baguio beans

· 3 cups long chili or jalapeno peppers

· 1 onion, minced

· 1 head of garlic, minced

· 1 cup coconut milk

· 1 cup coconut cream

· 2 tablespoons of cooking oil

· Salt to taste

Bicol Express cooking instructions:

· In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

· In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

· In another pan, sauté minced garlic and onion.

· Add to the sauté the browned pork.

· Then add the coconut milk, bring to a boil and simmer for 10 minutes.

· Add the chili peppers, Baguio beans and cook until dish gets a little dry.

· Add the coconut cream and simmer until the sauce thickens.

· Salt to taste.

Source: http://www.filipinofoodrecipes.net/bicol_express.htm

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Karioka

"Karioka" may be known by most athletes as a footwork exercise but for Filipinos, it is a dessert that you wouldn't want to miss. Karioka, or the Filipino Chewey Balls is one of my favorite desserts. It is sweet, crunchy in the outside and chewey on the inside. Eating this would make you want for more. Simply thinking about will make your mouth water and make your stomach growl. When I was a kid, I will always watch out for the street vendor who shouts "Karioka, Banana-cue, Kamote-cue..." It is cheap, very unique and surprisingly, very easy to do.

Here is a recipe for those people out there who would want to taste and make this sweet concoction.

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Ingredients

• 2 cups mochiko sweet rice flour (glutinous rice flour)
• 3 cups coconut milk, buy 2 cans
• 3/4 cup coconut, sport strings (macapuno)
• 1 cup brown sugar
• oil, for f rying
• bamboo skewers (usually four balls onto one skewer) (optional)

Directions

1. DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
2. Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
3. SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

Enjoy!!


sources:
http://www.recipezaar.com/Karioka-Filipino-Chewy-Balls-With-Sweet-Sugar-Sauce-146225
http://ecx.images-amazon.com/images/I/41HAwBwLVmL._SL500_AA280_PIbundle-12,TopRight,0,0_AA280_SH20_.jpg
http://www.jonasapproved.com/wp-content/uploads/2009/08/philippine-delicacies-1-480x360.jpg

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Buko Pandan

This is an all-time favorite dessert. It's a staple in Filipino celebrations. It is a classy dessert that can be enjoyed by both the upper and lower classes of society. It's distinct taste creates a mouth-watering want. The mixture of the ingredients create an explosion making you want to have more of it. Marked with its distinct taste, this filipino dessert has become the number one dessert of kids and adults alike.

Enough of that, I'm here to teach you how to make this dessert. By following these simple steps, you will create your very own pleasure.

Ingredients
8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation
1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.


SOURCES: http://www.bohol.ph/recipe.php?id=82
http://photos.the-protagonist.net/albums/birthday_party/buco_pandan.jpg

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