Posted by Issa on April 1, 2011, at 10:52 pm
Ingredients:
2 cups glutinous rice (malagkit)
1 teaspoon lye water
water
banana leaf, cleaned
How to cook:
1. Soak the glutinous rice in water for 2-3 hours.
2. After soaking, drain excess water from the glutinous rice then add lye water and stir thoroughly.
3. Prepare the banana leaves.
4. Scoop about 2 tbsps of the rice mixture and place it over the leaf (about 12 by 10 inches in size)
5. Fold the leaf to secure the rice mixture and tie with strips of banana leaf.
6. Arrange the suman in a cooking pot then pour in enough water. Boil for 1 hour or until cooked.
7. Serve with sugar or condensed milk.
More photos:
Posted by Issa on March 31, 2011, at 10:19 pm
Ingredients:
3 pieces saba banana (sliced thinly)
1 egg
1 cup flour
1/2 tsp baking powder
1/4 cup sugar
1/4 cup evaporated milk
1/4 cup jackfruit
1 tsp vanilla extract
pinch of salt
cooking oil
How to cook:
1. Sift the dry ingredients (flour, baking powder, sugar and salt)
2. Mix milk and egg together
3. Add the flour mixture. Mix well.
4. Add the jackfruit, vanilla and banana. Mix them all together.
5. Heat oil in frying pan over medium heat. Scoop a large spoonful of the batter into the hot oil. Fry the fritters until golden brown.
6. Sprinkle fritters with sugar.
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Posted by Issa on March 30, 2011, at 9:56 pm
Ingredients:
1 1/2 lbs frozen mixed vegetables, thawed
1 lb ground pork
3 pieces garlic, crushed
2 tsp soy sauce
1 onion, chopped
ground black pepper
salt to taste
30 lumpia wrappers
vegetable oil for frying
How to cook:
1. Heat oil in skillet. Saute garlic and onion then add the ground pork. Stir until the ground pork is cooked.
2. Add the mixed vegetables then add soy sauce. Season with salt and pepper. Remove from heat and set aside until cool enough to handle.
3. Scoop 1 1/2 tbsp of the filling and place diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight. Moisten the other side of the wrapper with water to seal the edge.
4. Heat oil in skillet. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels.
6. Serve immediately. Vinegar with garlic and ground pepper as dipping sauce (optional).
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Posted by Issa on March 29, 2011, at 3:19 pm
Ingredients:
soft tofu
1/2 cup uncooked tapioca pearls
2 tbsp of brown sugar
Syrup Ingredients:
2 cups water
2 cups brown sugar
How to cook:
1. In a saucepan boil about 4 cups of water then add the uncooked tapioca pearl. Cook until the tapioca pearls are soft.
2. Mix 2 tbsp of brown sugar. Boil for 1 minute then set aside.
3. In another saucepan heat 2 cups of water and bring to a boil.
4. Add the 2 cups of brown sugar. Mix well and simmer for 1-2 minutes then set aside.
5. Scoop thin layers of soft tofu and place it in a microwavable bowl/glass. Heat in the microwave for 1 minute.
6. Pour syrup to the heated tofu and top with cooked tapioca pearls.
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Posted by Issa on March 28, 2011, at 6:41 am
Ingredients:
1 can sardines
garlic
onion
cooking oil
salt
How to cook:
1. Heat oil in a pan. Saute garlic and onion.
2. Add the sardines and bring to a boil. Add salt to taste.
3. Serve with rice.
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Posted by Issa on March 27, 2011, at 4:24 pm
Ingredients:
4 chicken leg quarters
1 packet mesquite powder (available in most groceries)
1/4 cup cooking oil
1/2 cup water
How to cook:
1. Combine water, cooking oil and mesquite powder.
2. Put chicken leg quarters dish. Pour mixture over chicken. Let set for 1 hour.
3. Heat turbo grill. Lay chicken on the grill rack for 35-40 minutes or until done.
4. Serve with rice or mexican rice and tomato on the side.
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Posted by Issa on March 26, 2011, at 8:08 pm
Ingredients:
leftover rotisserie chicken (store bought)
garlic, crushed
onion, chopped
pepper
soy sauce
bay leaf
white vinegar
cooking oil
How to cook:
1. Heat oil in saucepan. Saute garlic and onion.
2. Add left over chicken then add soy sauce and vinegar. (Note: the measurement depends on the left over chicken)
3. Then add a cup of water. Then the pepper and bay leaf. Simmer for 5-10 minutes.
4. Serve with rice.
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Posted by Issa on March 25, 2011, at 5:33 am
Ingredients:
2 very ripe bananas (mashed)
2/3 cup sugar
1/4 cup milk
1/2 teaspoon vanilla
3 eggs
2 2/3 cups pancake mix
1/2 cup chopped walnuts
How to cook:
1. Heat oven to 350ºF. Grease mini muffin pans.
2. Mix bananas, sugar, milk, vanilla and eggs in large bowl. Stir in pancake mix and nuts. Pour into mini muffin pan.
3. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Remove from muffin pan and place on wire rack.
4. This is good with tea or coffee.
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Posted by Issa on March 24, 2011, at 10:45 pm
Ingredients:
3 eggs
cooking oil
left over picadillo (giniling)
How to cook:
1. Heat the frying pan with oil over medium heat.
2. Beat the eggs.
3. Pour half of the eggs beaten in the pan.
4. Add the left over giniling.
5. Then pour the remaining eggs beaten.
6. Turn upside down and it’s done.
7. Serve with banana catsup on the side.
See related post: http://www.magluto.com/filipino-recipe-picadillo-giniling-na-baka
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Posted by Issa on March 24, 2011, at 5:45 am
Ingredients:
5 lbs of galunggong fish
1 quart of Salt
3 quarts of water
2 lbs. of hickory wood chunks for smoking
How to cook:
Note: Soak wood chunks in water two days before using it.
For the Brine:
In a large bowl or small bucket add warm water and dissolve the salt. Clean the fish and add the brine onto the fish. I just use our kitchen sink for this (make sure your sink is clean and rinsed thoroughly). Let it brine for 1 hour while stirring the brine every ten minutes. The rule of thumb: brine the fish for ½ an hour for every half inch (thickness) of fish. After an hour remove the fish from the brine, rinse it well, and set aside.
The Smoker:
Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible. Place your fish on the rack and add your wood chunks to the heat source. Cover the smoker and let it smoke for 1 ½ hour. You will need to add wood chunks every 20 minutes to keep the smoke going. Enjoy your freshly made Tinapa. Serve with fresh tomatoes and onions and don’t forget the garlic flavored vinegar dipping sauce.
Source: http://www.filipino-food-lovers.com/tinapa-smoke-fish
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