Pancit Malabon

I asked my sister Cece and my mom how to make this mouth watering pancit  from scratch and I finally went to the Asian  store (which is 2 hours away from where I reside, back and forth) to gather all the ingredients.My picky picky daughter ate it with gusto as well as my husband not knowing there is an octopus and clams in that sauce. My Sam asked me what is that white ring thing that resemble the texture  of a gummy bear and I told her  an octopus  and she said wow! It's good,not gross at all its delicious!!It was my first time cooking this dish and the secret is the smoked tinapa, it gives so much flavor to the sauce .In the frozen section I found the smoked tunsoy tinapa  and  flake it and deboned it removing the dark pieces. Cece told me use the seafood mix for marinara sauce(its a combo of shrimp,cuttle fish,octopus,clams)found in the frozen section too and I added more shrimps .And heres the recipe, soo good super sarap naman!!


1- rice sticks for pancit luglug(big noodles or use  spaghetti noodles)
2c.seafood mix
2c. raw shrimps
6 cloves garlic minced
1/2 small onions minced
2 tunsoy tinapa flaked  and deboned
1/2c.panko bread crumbs
1/2c. pork rinds rough chopped(chicharon)optional
1/2c.ground peanuts
2 boiled eggs(sliced)
2 tofu squares
sliced lemons or kalamansi
vegetable oil,patis
atchiote powder,salt and pepper
chopped green onions and cilantro

1.Boil shrimp with a small amount of water  for 2-5 minutes,set aside.When its cool enough to handle peel all the cooked shrimps, saving the peels and the broth.Grind the cooked shrimp peels in the food processor,add enough water to make a sauce and drain.Set aside.
2.Saute garlic until brown but not burnt,add the onions seafoodmix and the shrimp broth ,add more water if needed.Add the atchiote powder  and seasoned it  with salt and pepper or patis.Let it boil gently.
3.Add the bread crumbs, a little chicharon,1c. of cooked shrimps and some peanuts (save some for the toppings)and tinapa flakes
cook until slightly thickened.In another frying pan with a little oil, fry the tofu until crispy.Dice it and  set aside for garnish.
4.While the sauce is cooking, boil water in another pot and cook the rice noodles until al dente.About 10-12 minutes.Drain.
5. In a pasta platter,place the cooked noodles and stir a little sauce to prevent from sticking together.Pour the sauce on top,garnish with lemon wedges,cilanto,green onions,cooked shrimps,chicharon, peanuts,cooked diced tofu.Sarap Talaga!!!

Before

After

Sarap Naman!

Guava Jelly

It is very rare here in the USA to purchase fresh guava fruit  but I tried the local grocery market HEB  and found it in the frozen section.The guavas are small and yellow like the ones my sisters and I picked at the backyard of my grandma Inang Daling for sinigang dish.So I tried it using a simple sugar and guava juice combo with a touch of lemon juice and the results is so good.


2lbs of thawed whole guava fruits
sugar
lemon juice
clean canning  jar

1.trim the edges of the fruits and cut into halves
2.cover with  just enough water and boil gently  for 30 minutes until tender
3.let it sit for another 30 minutes with out the heat
4.use a blender or food processor or food mill
5. use a strainer lined with kitchen towels or a cheese cloth and let it drip overnight in the fridge.Do not squeeze the juice or it will turn bitter.
6.measure the juice and sugar 1:1ratio  and  a small lemon juice or kalamansi juice and bring it to rolling boil. boil.Test it with chilled spoon until the right jelling consistency. Remove any scums on top.Pour into clean sterilized jar and process it into boiling water for 10 minutes.I  just store mine in the fridge  with out processing because it will be consumed with in a month or so. This recipe only produce 1 jar  of jelly anyway. Use it for pandesal with cheese or crackers or for guava cake filling in my case for pambaon sa school peanut butter and guava jelly. sarap!!

Sapin Sapin

1 1/2 c. Glutinous rice flour
1/2 c. white rice flour
1 c. sugar
1 c. coconut milk
1 c. condensed milk
2 c. mashed ube
purple food coloring, two other colors of your choice

Mix flour and sugar and add coconut milk and condensed milk.
Seperate into three bowls.
Add ube and purple food coloring to one bowl.
add food coloring to the two remaning bowls.
Steam for 30 minutes and add the next mixture on top.
steam for 20 minutes and add the last color on top and steam for another 20 minutes.
Enjoy!!!
Serve with toasted coconut.

Lengua De Gato Cookies(cat's tongue cookies)

This is so buttery crispy thin melt in your mouth sugar cookies. Very easy to  make.The recipe makes 24  small cookies,I used powdered sugar for the melt in your mouth feel.Good with a cup of tea or coffee for a light merienda.


1/2c. unsalted soft butter
2/3c. powdered sugar
2 large eggwhites
1 1/3c. cake flour or all purpose
1t. vanilla extract
1/4t. salt

1. preheat oven to 350 adjust oven rack in the middle, line cookie pans w/ parchment papers or foil
2.cream butter and sugar until light and fluffy, add eggwhites gradually, then the salt and vanilla
3.add flour and mix well
4.chill (if the dough is too soft)
5.use a pastry bag with a round tip or just use a freezer or sandwich bags cut the ends off to pipe the dough
6.bake for 10-12 minutes watch the oven carefully, the cookies  bake really fast so keep your eyes on them.