Posted by Issa on April 9, 2011, at 12:10 am
Ingredients:
1 pack frozen bilo-bilo mix , thawed (includes: glutinous rice, cassava, purple yam, banana, tapioca pearl and jackfruit) available in oriental stores’ frozen section
1 can coconut milk
1/2 cup sugar
How to cook:
1. Put coconut milk in a casserole. Heat in a low fire.
2. Pour in glutinous rice balls. Boil slowly until rice balls emerge to the surface.
3. Add the remaining ingredients.
4. Add the sugar.
5. Simmer for 5 minutes.
6. Serve hot.
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Posted by Issa on April 8, 2011, at 9:25 pm
Ingredients:
golden thread, cleaned (bisugo)
flour
salt
How to cook:
1. Season both side of fish with salt.
2. Roll fish in flour.
3. Fry in oil until golden brown. Drain on absorbent towel.
4. Serve with lemon and bagoong alamang (shrimp paste) as dipping sauce.
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Posted by Issa on April 8, 2011, at 7:42 pm
Ingredients:
1 can bamboo shoot
3/4 cup vinegar (spiced if available)
2 tbsps soy sauce
1/3 tsp coarse ground black pepper
1 tsp sugar
1 medium onion, chopped
3 pieces garlic, minced
cooking oil
How to cook:
1. Drain the water from the bamboo shoot.
2. In a casserole, boil the bamboo shoot for 10 minutes then discard the water. Do this procedure 3x (this will remove any smell from the bamboo shoot).
3. Heat oil in another casserole. Saute garlic and onion until fragrant.
4. Add the boiled bamboo shoot.
5. Then the vinegar, soy sauce, sugar and black pepper. Simmer for 10 minutes.
6. Serve as a side dish.
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Posted by Issa on April 7, 2011, at 11:03 pm
Ingredients:
2 cups powdered milk
3/4 can condensed milk
½ cup granulated sugar
How to cook:
1. Place the condensed milk in a mixing bowl.
2. Slowly fold-in the powdered milk. Mix well.
3. Place the mixture in the fridge for 10-15 minutes (to avoid mixture to be too sticky when molding)
4. Scoop 1/2 tbsp of the mixture and mold into cylinders.
5. Roll each molded cylindrical mixture on granulated sugar.
6. Wrap in paper or cellophane.
7. Serve as a dessert or as a treat.
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Posted by Issa on April 6, 2011, at 3:07 pm
Ingredients:
1 1/2 lbs pork meat, cut in small cubes
1 lb pork stomach
1 1/2 cups pork blood
3/4 cup soy sauce
1 1/2 tbsp vinegar
8 pieces balimbi fruit/kamias, cut into diagonal shape (these are sold in oriental stores’ frozen section if the fresh fruit is not available)
4 pieces jalapeño
1 clove garlic, minced
1 medium onion, chopped
cooking oil
How to cook:
1. In a casserole, boil the pork stomach for 10 minutes then discard the water. Do this procedure twice (this will remove any smell from the pork stomach). Let it cool then cut into small diagonal shape.
2. Heat oil in casserole, saute garlic and onion until fragrant.
3. Add the pork stomach, pork meat and soy sauce.
4. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water if needed.
5. When the pork is tender and there’s only little water left add the vinegar and the kamias.
6. Add the pork blood and cook over medium heat. Keep stirring for 5 minutes until the blood changes to darker color. Add the jalapeno (optional).
7. Serve hot with rice or sweet rice cake (puto).
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Posted by Issa on April 5, 2011, at 5:19 pm
Ingredients:
bite size hotdog with cheese
ready made dough
How to cook:
1. Preheat oven to 375°F.
2. Wrap dough around each hotdog.
3. Put on cookie sheet/aluminum foil.
4. Bake in preheated oven until bread turns brown, about 10 to 15 minutes.
5. Perfect for on the go breakfast or snack.
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Posted by Issa on April 4, 2011, at 10:31 pm
Ingredients:
2 lbs pork spare ribs
1 bottle honey barbeque sauce
salt
2 small carrots, cut into 4 pieces
2 potatoes, cut into 4 wedges
baguio beans
How to cook:
1. Heat oven to 350°F.
2. Place ribs in a large baking dish.
3. Season with salt on both sides.
4. Then add 1/3 of the honey barbeque sauce.
5. Roast in oven for about 1 hour.
6. Cover the roasted ribs again with sauce.
7. Also add the vegetables on the side and bake for an additional 30 minutes or until the ribs are tender, basting the ribs occasionally as needed.
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Posted by Issa on April 4, 2011, at 10:28 pm
Ingredients:
1/2 can condensed milk
1 can nestle cream
1 medium can fruit cocktail
2 apples (cut in small cubes)
1 bottle nata de coco
2 tbsp mayonnaise
How to cook:
1. Drain the syrup from the fruit cocktail and nata de coco. Mix it in a strainer. Leave it there for a few minutes to drain any excess syrup.
2. Place the drained fruit cocktail and nata de coco in a large mixing bowl and add the condensed milk. Mix well.
3. Add the nestle cream, mayonnaise and then the cubed apples. Mix all together until everything is evenly blended.
4. Place inside the fridge and chill for 30 minutes to an hour.
5. Serve and enjoy.
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Posted by Issa on April 3, 2011, at 11:31 pm
Ingredients:
3 very ripe bananas, mashed
2/3 cup brown sugar
1/4 cup milk
1/2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking powder
1/4 cup butter
1/2 cup chopped walnuts
muffin liners
How to cook:
1. Heat oven to 350ºF.
2. In large bowl, mix all ingredients except nuts. Stir well then add the nuts. Put muffin liners into the the muffin pan then pour the batter.
3. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Remove from muffin pan.
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Posted by Issa on April 3, 2011, at 10:25 pm
Ingredients:
1Â lb pork ear
1/2 lb pork liver
4 pieces garlic, minced
1 small onion, chopped
1/2 teaspoon ground black pepper
1 cup soy sauce
2 lemons
4 red pepper (siling labuyo) chopped
salt to taste
cooking oil
How to cook:
1. In a pot, boil liver with water until tender then cut into small cubes.
2. In a different pot boil pork’s ear. Simmer for 10 minutes then discard the water (to remove any smell on the pork). Add water again to the pork ear then bring to a boil.
3. Add the soy sauce then boil until tender and cut into small cubes. Set aside the sauce left from the boiled pork.
4. Sauté garlic and onion. Add liver and pork. Season with salt and pepper. Add the sauce from the boiled pork and simmer for 5 minutes.
5. Before serving squeeze the lemon to the sisig and mix well. Stir in chopped siling labuyo over the plate if desired.
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