Biko or Rice Cake cooking procedure

Biko

Biko is one of my most favorite kakanin.  It is  a Filipino rice cake made from glutinous  rice (locally known as malagkit), coconut milk, and  sugar.In Laguna, it is commonly known as sinukmani. 

Biko is a variety of  kakanin (derived from the word “kanin” which means rice) and is often served as dessert or mid-afternoon snack. Biko is very common in all occasions celebrated in the Philippines.

Ingredients:

2kg  glutinous rice (malagkit)
1 kg. sugar (white or brown)
500 ml coconut milk (3 whole coconut)
banana leaves

Procedure:

. Cook glutinous rice, the same procedure as cooking a regular rice.
. On the big pan, cook the 1/2 of 500 ml coconut milk in medium heat until it becomes brown and oil is separated from thescum of coconut milk (latik).                                           
. Set aside the latik
. On the same pan, add the other half of coconut milk and the sugar to the coconut oil and stir constantly to make a caramel.
.With constant stirring, wait until the mix caramelize or when the mix becomes sticky or thick.
. Add the cooked malagkit or glutinous rice to the caramel and mix well.
. Put the malagkit on a flat, wide plate or bilao with banana leaves under.
. Slice the biko and put latik on top.

Categories: biko glutinous rice recipe kakanin latik malagkit recipe rice cake sinukmani

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Pinakbet cooking procedure

Pinakbet or pakbet is an Ilocano word derived from pinakebbet, in English "shrunk" or "shriveled."

Ingredients:

1/4 kg. sitaw (string bean),cut

1/4 kg  kalabasa (squash),cut into cubes

5 pcs. okra,cut to 2 inch long

1 pc. ampalaya,sliced

1 tbsp. alamang (shrimp paste)

1/4 kg. ground pork

2 pcs. tomatoes sliced

msg (optional)

4 g. ground black pepper

4 cloves garlic minced

1 chopped onion

Procedure:

•  On a pan, saute garlic and onion
•  saute ground pork
•  saute alamang
•  add sitaw, ampalaya and okra, cook for 5 minutes
•  Add the squash, season to taste then cover the pan
•  Remove from heat when the veggies are tender. Do not over cooked the vegetables to retain the nutrients.

Categories: pakbet pinakbet pork recipes

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Polvoron cooking procedure

Polvoron or pulboron as we Filipinos usually call it is a delicious and sweet flour recipe. This recipe is one of those which we inherited from Spaniards. Polvoron is derived from the spanish word meaning "powder'. Pulboron has diffrent possible flavors like: peanut, cookies and cream, choco and cheese. It can also be just a plain pulboron. Pulboron is one of Bulacan's specialty, but Los Baños Laguna is now also known in selling this as pasalubong next to its best selling buko pie. It's so easy to make pulboron, actually, I do it with my kids. Molding and wrapping pulboron is fun and exciting that's why you should try to make it together with your whole family.

Pulboron

^Ingredients:

^{1 kg flour}

^{1/2 kg margarine (melted)}

^{1/2 kg powdered milk}

1/2 kg white sugar

pinipig or peanut (ground and toasted)

Packaging:

colorful wrapper

moulder

Procedure:

- On a pan, toast flour in a moderate heat until it gets a bit brown

- Add the sugar and pinipig or peanut

- Add the melted margarine and mix well until the mixture becomes even

- Tone don the heat and add the powdered milk

- Mix well the remove from heat (it's ok to remove from heat even before adding the milk, milk becomes sticky when in heat)

For packaging, Cut the the wrappers in squares.

Mold the polvoron using a molder the twist the edges of the wrapper.

It is best to refrigerate before serving.

Categories: dessert flour recipe pasalubong pinipig polvoron pulboron sweet

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Sweet and spicy Filipino Style Spaghetti Recipe

Spaghetti is a long, thin pasta which is an originated in Italy. The word "spaghetti" was derived from the Italian word"spagheto" which means "thin string"

There are two common types of spaghetti; the Italian style and the "Pinoy style" which is the most popular among Filipinos. The Pinoy style spaghetti has a sweet and spicy blend, added with special flavors like meat, liver spread, sausages and usually topped with grated cheese.

Today I'm going to show the simplest and easiest way to cook our favorite "Pinoy style" spaghetti.

Ingredients:

•  1 kg spaghetti pasta
•  1/2 ground lean pork
•  1/4 ground pork liver (boiled and grated)
•  1 kg. pinoy style spaghetti sauce
•  640 ml banana catsup 
•  150 g liver spread
•  150 grams condensed milk
•  raisins
•  1 pc. carrots chopped
•  4 pcs. sausages sliced diagonally
•  1/cup grated cheese (for toppings)
•  2 chopped onions
•  4 pcs. minced garlic
•  8g. ground black pepper
•  1 pc. red bell pepper
•  2 tsp. iodized salt
•  cooking oil

Procedure:

• Boil 2 liters of water in a pot
• Add 2 tbsp. cooking oil and 1 tsp. salt
• Add spaghetti pasta
• Stir continuously until desired tenderness is achieved (you can refer to the label for the complete cooking procedure of pasta)
• Remove from heat 
• Drain and set aside.
• Heat oil on a pan
• Saute garlic and onion
• add the pork and saute for at least 15-20 minutes
• Add grated liver
• Add sausages, carrot,bell pepper and raisins
• Add condensed milk
• Mix all ingredients, let it boil while stirring, season to taste
• Put the sauce on the top of the spaghetti pasta and add grated cheese.
• Serve and Enjoy!

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Categories: pasta recipe pinoy style spaghetti spaghetti

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How to make Sopas

 Sopas is a filipino term for soup.

Ingredients:

1/4 kg. macaroni pasta

3 pcs. medium hotdogs

125 g. corned beef (optional)

2 pcs. soup pack chicken (chopped)

1/4 cabbage chopped

1 carrot sliced

320 ml evaporated milk

1 tsp. iodized salt

4 g. ground black pepper

msg. (optional)

1 tbsp. margarine

Procedure:

- Heat margarine in a casserole

- Saute garlic and onion

- add the chicken and corned beef, cook for about 5 minutes

- Add the carrots and add 1 1/2 liters of water

- Cover the casserole and Boil water

- Add the macaroni pasta and seasoning and cook for 15-20 minutes or until the pasta is tender

- Adjust the seasoning if needed.

Categories: coned beef recipe macaroni soup.soup pack sopas

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Saute' Corned beef

Ingredeints:

320 g. corned beef

2 potatoes cut into cubes

1 chopped onion

2 pcs. minced garlic

1 tbsp. oil

iodized salt (not needed in canned corned beef)

Procedure:

- on a pan, saute garlic and onion

- Add the cubed potatoes

- Add the corned beef

- Season to taste.

Serve with rice

How to make Siomai Pinoy style

Siomai is originated in China but very well known in the Philippines, in fact, we have made a variety of siomai recipe from Chinese to filipino style. I will show you how to make a simple siomai where ingredients are available in our local supermarkets.

Ingredients:

1kg ground lean pork

1 big chopped onion

3 pcs minced garlic

4 g. fine black pepper

1 egg

1 chopped carrot

2 mashed potato

kinchay leaves chopped

soysauce,calamansi and chili paste (for the sauce)

molo wrapper

1 tsp. iodized salt

For the paste:

siling labuyo (minced)

garlic minced

2 tbsp oil (simply saute the ingredients to make a chili paste)

For our procedure in making siomai:

-  Mix all the ingredients well.

-  wrap the meat in molo wrappers

-  Steam for 15-20 minutes

-  Serve with sauce and calamansi

Categories: kinchay siomai filipino style siomai recipes

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