Showing posts with label Other Recipe. Show all posts
Showing posts with label Other Recipe. Show all posts
By msblader

PUTO CUCHINTA


PINOY PUTO CUCHINTA TAHADA 
INGREDIENTS
1 cup glutinous rice (malagkit)
2 cups ordinary rice
3 cups cold water
1 cup boiling water
1 cup white sugar
2 tsps. Iye solution
yellow food coloring
grated coconut
PROCEDURE
  • Combine the malagkit and ordinary rice. Soak in water for 2 hours.
  • Drain the rice and add cold water, grind into a smooth paste.
  • Add boiling water to the mixture to thicken it.
  • Blend in the sugar and the Iye solution.
  • Divide the ground rice into two portions.
  • Place one portion in a moler lined with cheese cloth and steam.
  • Meanwhile, add yellow food color to the remaining portion. Pour this on top of the steamed.
By msblader

SIOPAO


PINOY SIOPAO 


INGREDIENTS
Dough Filling
3 cups plain flour
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt
1 tbsp baking powder
Filling
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
3 tsp corn flour
4 shallots
8 oz Chinese barbecued pork
1 in piece green ginger
1 clove garlic
2 tbsp oil
1/2 cup water
PROCEDURE
Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own – this is basically tocino – the recipe will come out soon! Be patient.
  • Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold.
  • To make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball.
  • Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together.
  • Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.
  • Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes.
By msblader

BIBINGKANG KANIN


PINOY BIBINGKANG KANIN 


INGREDIENTS
1 kilo glutinous rice (malagkit)
10 cups coconut milk
1 kilo white sugar
2 cups young coconut  meat, slice into strips
PROCEDURE
  • 1. Place the rice and malagkit in a pot and allow to boil until cooked.
  • 2. When cooked, place in a bowl. Add the sugar and coconut strips. Mix well. Place in a baking tray.
  • 3. Top with the coconut milk and sugar mixture.
  • 4. Bake in the oven for 25 minutes at 350F.
  • 5. Slice into portions before serving.
By msblader

Longganisa


Longganisa Recipe | Filipino Sausage



Estimated preparation & cooking time:
1 hour excluding standing and refrigeration time

Longganisa Ingredients:

  • 1 kilo ground pork (include the pork fat)
  • 1 spoon salt
  • 1 spoon brown sugar
  • 1 spoon paprika
  • 1/4 teaspoon saltpeter (salitre)
  • 1/2 teaspoon crushed laurel leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red peppers, minced
  • 4 cloves of garlic, crushed then minced
  • 1/4 cup vinegar
  • 1/8 cup soy sauce
  • Sausage casings

Longganisa Cooking Instructions:

  • In a big mixing bowl, combine all ingredients except the sausage casings
  • Mix well and let stand for an hour
  • Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
  • Tie the middle of the sausage casing in intervals of about 3 inches.
  • Keep refrigerated for 2 to 3 days
  • To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

  • Longganisa is ideally served with steamed rice or Fried Rice
By msblader

Pansit Canton


Pansit Canton 



Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:

  • 12 ounces pansit canton noodles
  • 1 chicken breast, cooked and shredded
  • 4 cups chicken broth (from boiled breast)
  • 1/2 pound pork, sliced in small pieces
  • 1/2 pound shrimps, shelled and deveined
  • 4 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 2 tablespoons garlic, minced
  • 1/2 cup Chinese sausages, sliced
  • cauliflower, cut to bit size
  • 2 cups snow peas (sitsaro)
  • 2 cups cabbage, sliced into strips
  • 1 cup celery, sliced
  • 1 carrot, diced
  • 1/4 cup scallions, diced
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Pansit Canton Cooking Instructions:

  • In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
  • Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
  • Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
  • Add the scallions, sesame oil then salt and pepper to taste.
  • Serve hot
By msblader

Pancit Palabok


Pancit Palabok 



Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce
  • 1/2 kilo miki noodles
  • 1/2 kilo small crabs
  • 5 cloves of garlic, minced
  • 1 onion, chopped
  • 2 tablespoons of atchuete seeds or oil
  • 2 tablespoons of patis (fish sauce)
  • 4 tablespoons of cornstarch, dissolved in water
  • 1 teaspoon of monosodium glutamate (MSG)
  • 1 1/2 cups of water
Palabok Toppings
  • Tinapa flakes (smoked fish)
  • Cooked shrimps, shelled
  • Squid adobo, sliced into rings
  • Pork chicharon, grounded
  • Spring onions, chopped
  • Hard boiled eggs, shelled, sliced
  • Fried garlic, minced
  • Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

  • Extract fat and meat from clean crabs, set aside.
  • Pound crab and extract juice on 1 1/2 cups of water
  • On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
  • Add corn starch and continue to simmer while constantly stirring until thick.
  • Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
  • Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.
By msblader

Filipino Style Spaghetti


Filipino Style Spaghetti 



Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:

  • 1 kg. spaghetti noodles
  • 1/2 kg. ground beef
  • 1/2 kg. ground pork
  • 1/4 kg. hotdogs, diagonally sliced
  • 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
  • 3 pieces laurel leaves (bay leaves)
  • 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
  • 2 green bell peppers, diced
  • 2 onions, chopped
  • 1 head garlic, minced
  • 3 tablespoons of cooking oil
  • 1 cup of water
  • Salt and pepper to taste
  • 1/2 cup grated cheese

Spaghetti Cooking Instructions:

  • Cook spaghetti noodles according to package instructions.
  • In a sauce pan or wok, sauté garlic and onions in cooking oil.
  • Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
  • Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
  • Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
  • Optional: add hot sauce e.g. Tabasco for more spice if desired.
  • Serve with the cooked spaghetti noodles and grated cheese on top.
By msblader

Pancit Bihon


Pancit Bihon 



Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

  • 1 8 oz. pack pancit bihon noodles
  • 1 cooked chicken breast, shredded
  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
  • 1/4 cabbage, sliced into strips
  • 1 onion, pealed and sliced
  • 3 cloves of garlic, crushed and minced
  • 1/3 cup scallions, cut into pieces
  • 1 carrot, sliced into strips
  • 2 tablespoons of cooking oil
  • 3/4 cup diced celery
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

  • Soak the pancit bihon noodles to soften for 10 minutes
  • Grease a large pan or wok with oil. Sauté garlic and onions.
  • Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
  • Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
  • Salt and pepper to taste.
  • Serve hot with sliced calamansi on the side.

Cooking Notes:

  • Calamansi or lemon is to be squeezed into the pancit bihon before eating.
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