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1 cup rice or glutinous rice How to cook: 1. In a medium-size saucepan, cook rice with water. Stir constantly. Rating: |  Print Recipe |  |  1 comment
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A little bit more about Cooking Swordfish (Filipino Pingka, Espada): Swordfish are enormous, averaging between 200 and 600 pounds (90 to 270 kg) and on up to 1,000 pounds (450 kg). Their long, pointed, swordlike snouts give them their name. Swordfish swim in temperate and tropical waters around the globe. Most swordfish for sale in the United States come from waters off the California or New England coasts, though some are imported from Asia, Latin America, or Spain. Swordfish has a mild taste and meaty texture. Swordfish comes as steaks or loin pieces. Swordfish does not freeze well, although some frozen-at-sea fish maintains its good quality. The color of quality swordfish varies from white to pinkish-beige, but if it is tinged with brown, that’s a sign of an off flavor. Swordfish do have dark meat along with the white, but it should be cherry-red, not brown. Shark is sometimes sold as swordfish, but it’s easy to tell the difference. Swordfish steaks have four whorls in the meat and smooth skin around the edges. Shark meat has an unsymmetrical grain and rough skin. Keep swordfish cool on the trip from the market to your house. Never let it stay unrefrigerated for long. To store swordfish, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Swordfish will store well this way for up to two days. When well-wrapped, swordfish can be frozen for up to two months in a refrigerator freezer compartment and three to four months in a deep-freeze. Use lined freezer paper, and wrap fish pieces tightly with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the fish pieces (wrapped in a watertight bag) in a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g), with equal standing time in between zaps. Rating: | Print Recipe | | Leave a comment
More Recipes: almusal, breakfast, fish, fried, pingka, swordfish
 Filipino Halo Halo (Wiki) Halo-halo (from Tagalog word halo, “mix”) is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl. There is no specific recipe for this dessert, and a wide variety of ingredients are used. The order in which the ingredients are added varies widely. Primary ingredients generally include boiled red mung beans, kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar. Other components may include jackfruit (langka), star apple, tapioca or sago, nata de coco, purple yam (ube) or sweet potato (kamote), sweetened corn kernels or pounded crushed young rice (pinipig), leche flan or custard, ice cream and gelatin. Other fruits, such as papayas, avocados, kiwifruit, bananas or cherries, may also be added. Some preparations also include ice cream on top of the halo-halo. Generally, condensed milk or evaporated milk is used instead of fresh milk, due to the tropical climate of the Philippines. In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, ube halaya, or ice cream. Condensed milk is poured into the mixture upon serving. The dessert exemplifies the “east-meets-west” culture of the Filipinos, with the ingredients used coming from a wide variety of influences (to cite some examples: red mung beans which are from the Chinese, garbanzos from the Indian, leche flan from the Spanish, and shaved ice itself which was introduced to the islands by the Americans). Read more: http://en.wikipedia.org/wiki/Halo_halo
 Max's Restaurant Halo Halo Halo halo is a refreshing Filipino dish especially created for hot climates. It can be served after meals like a traditional dessert, or as a delicious treat in the middle of a long, hot summer afternoon. The eclectic combination of fruits makes halo halo great fun for a summer get-together. Ingredients: Vanilla ice cream How to prepare Halo-Halo: 1. Bring the water to boil in a saucepan, and add the tapioca. Lower the heat to medium, and continue to cook the tapioca for at least 15 minutes, stirring often. Rinse the hot tapioca in cold water, and set it aside. 2. Prepare the strawberry gelatin as directed on the box, but cut the amount of water in half. Refrigerate the gelatin until it sets up. 3. Use a melon baller to prepare the honeydew melon, cantaloupe and papaya, and put it into a cooler or punch bowl. Stir in the shredded coconut. 4. Cut the strawberry gelatin into squares the size of dice, and add it to the fruit mixture along with the tapioca and banana. 5. Place the ice cream in a large bowl and smooth it into a thick paste with a large spoon, a potato masher or your bare hands. Scoop large spoonfuls of the ice cream into the fruit mixture, and put crushed ice over the top. 6. Cover the halo halo and let it set for 30 minutes without stirring, and then stir it to combine the ingredients. 7. Ladle the halo halo into paper cups and serve it with spoons. Source: http://www.ehow.com/how_2258650_make-filipino-halo-halo-dessert.html 300g ground pork How to cook: 1. Mix ground meat, onion, carrots, cheese, flour and eggs well. Rating: | Print Recipe | | Leave a comment
More Recipes: egg rolls, ground pork, lumpia, lumpiang shanghai, meat  Signature Dishes of the Philippines Signature Dishes of the Philippines was conceived and written to document my experiences in my almost five decades of working with food. My focus has always been in studying, developing, testing, tasting, refining, cooking, and presenting Filipino food in ways that will be acceptable to all! Stories and insights shared by friends and patrons, show the positive acceptance, and enjoyment of Filipino food, served in a myriad of ways, and venues. Community festivals showcasing various ethnic communities, special educational projects such as those sponsored by the Smithsonian Institute, fund-raising events like the Washington Embassy Row Diplomats for Operation Smile, and others, show how Filipino cuisine can be presented to a wide variety of audiences, and garner rave reviews! This video is all about Balut 😉 Yucky? or Yummy? It’s delicious!!!
Read more: http://en.wikipedia.org/wiki/Balut_(egg)
Method #1
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