Suman na Malagkit

Fried suman, mangoes and sugar, I have never had those for a decade or more. I searched my local library for Filipino cookbooks and the internet for a suman recipe. My grandma Inang Gening is the great suman maker in my family. When I was little all the grandkids helped on rolling the suman, cooking,cleaning the dahon nang saging (banana leaves) and grinding the malagkit manually with a big stone grinders,extracting the coconut milk,cooking. It was a day full of work! She cooks maruekos, ube, espasol with latik, tamales with fried egg on top at marami pang ibang suman at kakanin. She sells it to the market every single day and it was a backbreaking work. All her children helped her with it when they were little and taught them the value of hard work. I substituted foil for wrapping the suman in banana leaves. Banana leaves also impart the sweet smelling flavor and aroma.

2 cup malagkit (glutinous rice)
1 can of coconut milk
2 T white sugar
1 T kosher or sea salt
Aluminum foil cut into 4x7 pieces
1/2 can water (coconut can)

Procedure:
1. Wash rice 2x and drain
2. Soak rice for three hours in water until the kernels swells
3. Drain the rice
4. Cook rice in rice cooker
5. Add the whole can of coconut milk and 1/2 can water, salt and sugar
6. Let it cook until done
7. While it's hot place two teaspoons of rice in a foil square and roll it like an egg roll. Tuck the edges and steam for 1 1/2 hours on low heat.
8. Fry it for a little bit until edges are brown and crispy.

*You can serve it with sugar and mangoes*

Sarap!

Done!!

Chicken Pot Pie

1 lb. skinless,boneless chicken breast halves-cubed
or use leftover roasted chicken meat,remove skin and bones diced
1/3c.butter
1/2c.diced celery                                        optional: kosher salt,pepper
1/2c.diced carrots
1/2c. diced potatoes                                          
1/3c.diced onion
1/2t.salt and 1/4 t. black pepper 
1/2t. poultry seasoning                     
1 3/4c.chicken broth
2/3c. evaporated milk or low fat milk
1/3c. all purpose flour
1 egg  white beaten   or milk for brushing
2(9 inch)unbaked pie crusts

1. Preheat oven to 425 F(220C)
2. In a saucepan,combine all veggies and cubed chicken meat,add water and cook for 10 minutes.Remove from heat drain and set aside.
3.Using the same saucepan, in a medium heat cook onions and butter until soft and translucent.Stir in flour,salt,pepper,poultry seasoning.Slowly stir in chicken broth and milk.Simmer over medium heat low until thick. Set aside.
4.Place the chicken and veggie mixture at the bottom of the pie crust.Pour hot liquid over it.Cover with top crust,seal,flute the edges and cut the excess dough.Make several small slit on top to allow steam to escape and brush  it with a little milk or beaten egg white. Sprinkle a little kosher salt and coursely ground pepper.
5.Bake in preheated oven to 30-35 minutes or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Chicken Pot Pie Pictures

Low Fat Turkey Sheperd Pie Casserole

This is a one pot dish meal, very easy,healthy  and kid friendly.This is a good way to use leftover mashed potatoes and veggies.


1 lb. lean ground meat(I used lean ground turkey)
1/2 diced red pepper or frozen mixed veggies
1/2 diced onions
2 cloves of garlic minced
1T. canola oil/olive oil
1 can sweet corn drained
 potatoes(made into mashed potatoes seasoned to your taste or use leftovers)
yellow shredded cheese(optional)

1. preheat oven to 350, brown the meat with a little oil, drain the fat and add  the garlic and onion mix until fragrant
2.add veggies cook for 5 minutes
3.grease the pan with oil spray and pour the  cooked veggies and  meat mixture,spread thecooked mashed potatoes and sprinlke shredded cheese on top and bake for 15-20 minutes or until cheese melted.

Lechon Sa Hurno

This tasted like the real lechon with super crispy skins.Very easy to prepare with minimal preparation,oh so bad for you but soo good, that crispy skin with Mang  Tomas sauce, melt in your mouth.The left overs could be a pulled pork sandwiches with a little bbq sauce or siopao filling.



1-pork roast with skin on(picnic/shoulder)I used 4 lbs. roast
4 T. kosher salt
1T. red  pepper flakes
1T. black pepper
1-onion chopped
2 bayleaves
4 cloves garlic chopped
enough water to cover the pork
2T.vegetable oil(for crispy skin)

1. wash  the roast and season it
2.place in a big roasting pot and add all the rest of the seasonings and cover with enough water.skin side up.
3.simmer for 3 hours or more  in a very low heat until very tender but not falling apart.drain and pat  the roast to dry.refrigerate  overnight .
4.brush the skin with oil and preheat oven to 325 adjust the oven rack in the middle and bake it in a heavy iron skillet or baking pan with a rack inside the pan to drain oil. bake it for 1 1/2 hours. Increase the temperature to 350 and bake for 45 minutes or longer until the skin is golden crisp. Let the roast rest for 10 minutes before carving . Serve  it with Mang Tomas  sauce.

Chocolate Angel Food Cake

Try this easy fatfree cake that will satisfy your  sweet tooth without the guilt.Just remember separate the  eggs while its cold and let the eggwhites sit at room temperature before beating  and no traces of eggyolks in the meringue .If you happen to have some yolks in the eggwhites mixture, use  the egg shell to scoop  it out.Always make sure the mixing bowl/pan/beater are  very clean to get a stiff meringue .Use an ungreased clean tube pan and invert it right away after baking.

1/2c. +2T. cake flour
1/2c.sifted powdered sugar.
11/2c. egg whites at room temperature
1/2c. unsweetened cocoa
1/4t. salt
11/2t. cream of tartar
1c. granulated sugar
1t. vanilla

1.preheat oven to 375
2.sift flour,cocoa,salt powdered sugar
3. in a mixing bowl beat egg whites until frothy and add  the  cream of tartar
4.add granulated sugar gradually and mix some more
5. add vanilla until peak form
6.fold in the flour, powdered sugar mixture and chocolate
7.bake in ungreased pan and bake it for 35 minutes
8. after baking invert the pan right away into a cooling rack and leave it there until it cooled.
9.serve with sliced berries and powdered sugar or a dallop of whipped cream.

Blueberry Muffins

1 1/c.APF
3/4c. white sugar
1/2t.salt
2t. baking powder
1/3c. vegetable oil
1 egg
1/3c. milk
1c. fresh or frozen blueberries


1. preheat oven to 400F(200 C) grease muffin pan or use a paper muffin liners.
2.combine all the dry ingredients in a bowl.
3.place the vegetable oil into  measuring cup and add eggs  and milk to fill the cup.Mix  the wet ingredients to the  dry ingredients ( do not over mix, alittle lumpy is ok)
4.toss the blueberries in a little flour and shake the excess,fold gently and bake for 20 - 25 minutes.