Inang Daling's Guinatan

The ingredients

sticky rice balls

coconut milk,rice flour,sugar,water,pandan leaves

small tapioca pearls

Good hot or chilled!!

My grandma Inang Daling version of guinatan.We used to roll the sticky flour into small tiny balls as kids,all the cousins played with the dough like a playdough. The dirty ones get thrown out of course in the trash bin. She put saba,ube,sweet potatoes,gabi,jackfruit,pandan leaves,sago(tapioca balls),bilobilo and freshly grated coconut milk from our garden.Well,my version of guinatan is good  but not quite the same taste like my grand ma.Finally, went to the nearby Asian store((2hours drive)I noticed some purple sweet potatoes from Maui bought some of that and frozen jackfruits,frozen pandanus leaves and powdered glutinous rice flour and here I go cooking them,yummy comfort food!

1-saba bananas or the Latin bananas (plantain)
2-small Maui purple sweet potatoes(peeled and diced)
1-small orange sweet potatoes(peeled and diced)
5-thawed jackfruits
1-can of coconut mil(13.66 fl. oz)
21/2 cans of water(use the coconut milk can as measuring cup)
2c. of sugar(adjust it to your liking)
2 thawed pandan leaves
1/4c.small  tapioca pearls
1c. glutinous rice flour for the bilobilo(green writing) plus 3/4c. more for the the guinatan


For the sticky rice balls:

-Mix 1c. glutinous rice flour with a little water until it forms into a sticky dough,add water by tablespoon,roll into desired size and set aside on a plate.

For the Guinatan:
-In a medium size stock pot mix a can of coconut milk,2c. sugar,3/4c. glutinous rice flour,21/2 cans of water,and pandan leaves mix and simmer,stirring constantly so no lumpy guinatan.
-add all the sweet potatoes and the sticky rice balls,and tapioca pearls,stir and cook until the sweet potataoes are fork tender.Add Jackfruits and bananas,adjust the sweetness,add more sugar if you want.

Easy Pitchi Pitchi

This is my sister Julie's recipe from Sydney Australia and I am posting it for her :)

1cup grated cassava

1cup water

1cup sugar

pandan flavoring optional

grated fresh coconut meat

mix the grated cassava, sugar, water all together, put in the container then steam for 20-30 minutes. Let it cool then scoop w/ a spoon then roll it in grated fresh coconut meat.

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Posting this for my sister

Ingredients:


2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for frying
bamboo skewers (usually four balls onto one skewer) (optional)

Procedure:

DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.

Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).

SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

FERMENTED RICE WITH SHRIMP

Ingredients:

1/2 kilo fresh 2 inch long shrimp, alive if possible
1 cup sea salt
5 cups rice, boiled with 10 cups water until cooked, cool after cooking
1/4 kilo young bamboo shoots, sliced thinly
1/2 cup cooking oil
2 tablespoon minced garlic
2 cups chopped onions
1/4 kilo fresh tomatoes, coasely chopped



How to make Balao-Balao or Burong Hipon:

*

Wash shrimp in running water, then drain well. In a large bowl, mix shrimp with salt. With gloved hands, add rice and bamboo shoots. Mix with shrimp.
* Pack mixture in layers into a clean, dry 1 - 2 gallon jar. Cover mouth of jar with a clean plastic sheet, then cover lid. Set aside in a cool place to ferment for 3 days. After 3 days, keep it in the refrigerator so it does not ferment too much.



How to cook Balao-Balao or Burong Hipon:

*

Cook the mixture in batches, not all st the same time. For this recipe use 1/4 of the mixture. In a heavy, medium-sized saucepan over low fire, heat oil and saute garlic and onions until garlic is light brown and onions are wilted. Add tomatoes and simmer until tomatoes are cooked, stirring to prevent sticking to bottom of pan.
* Add 1/4 of th fermented rice mixture and cook for about 10 minutes, stirring continously. Adjust seasoing, it must noit be too salty. Let sool until the smell is not too strong. Serve with fried, charbroiled or grilled fish, steamed vegetables and hot rice.

Turon Na Saging

This is my daughter favorite dessert. My mom came  and visit one time and made turon for a snack, my little girl was just 5 years old then and loved it.Taste like banana foster dessert if you serve it with  vanilla icecream on a side . Crunchy, delicious with just enough sweetness good for merienda in the afternoon.I used very ripe plantains(  Latin bananas) or you could use ripe saba bananas if available.

2 very ripe plaintains cut into quarters each

8 Lumpia wrappers

1/4 cup veggie oil

brown sugar or white sugar

1. Peel banana and and cut into 4ths.

2. Roll bananas in sugar

3. Heat heavy skillet with oil

4. Heat oil on medium heat

5. Place the banana on the wrapper and fold it like an eggroll. Make sure the edges are on the bottom.

6. Fry seam side down for 3 min on each side until crispy or golden brown.

7. Serve with ice cream or by itself!

Healthy Sinigang

This is my son's ultimate favorite Filipino dish. It is low fat because I used a boneless pork loin trimmed of any visible fat. I used the sinigang mix Knorr and added asparagus(super veggies),spinach,broccoli,okra,tomatoes,onions.


4boneless pork loin remove any visible fat
1 small onions chopped
2 small tomatoes chopped
2c.clean baby spinach
2c.asparagus clean cut into bite size
2c. cleaned broccoli florets
1c. sliced frozen okra
1 pepper(I used anaheim sili or banana pepper)
1-knorr sinigang seasoning mix



1.cover pork with enough water and add tomatoes and onions,simmer it until fork tender
2.when the meat is tender, add  sinigang mix and the rest of the veggies, put the lid back on and simmer for 20 minutes,serve with rice and patis.

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.

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!

Siopao Asado

When I was in highschool at St. Annes Academy  I used to sell these siopao to my teachers and friends and it was a hit. My kids and husband favorite merienda. The recipe makes a lot about 2 dozens depending the size, but  it freezes well. It is a good winter snack or eaten with soup or goto.


Recipe Hint:  Please check yeast expiration date!
                     Add a teaspoon of vinegar to the water steamer to whiten the dough while steaming.
                     Use a lukewarm water(maligamgam na tubig) to the yeast.
                     Cover the steamer lid with a cheesecloth to avoid soggy siopao.It catches the water
                      condensation.

Mixt. 1

1 1/2 c. lukewarm water
1T. Yeast
2T. sugar
 mix it until frothy.

Mixt. 2

41/2c. APF
2/3c. sugar
3T oil/shortening/lard
1T.baking powder
24 square paper 2x2 or use a coffee filter
Sift all dry ing. and add the frothy yeast mixture
 Knead unti smooth adding more water if needed. Form into a ball and place in a greased bowl cover with damp cloth,place in an OFF oven or a warm place until double  in size.Punch the center to release gas and let it rise again. Roll into a floured surface into a log and cut into 24 pieces. Flatten the dough into round make sure the middle is thicker than the edges. Place 2 T.  of  cooled asado filling  and gather all the edges and seal it by twisting it. Smooth side up , place a square paper at the bottom . Put them in the steamer basket and cover with damp cloth and let it rise for 10 min.
Put a teaspoon of vinegar in the water steamer and steam for 10-15 minutes.Dont forget to place  a cheesecloth on top of the lid to absorb the excess water.Enjoy!!!



Asado Filling:

1 1/2 Lb. of pork loin cut thinly
4T.charsui sauce( I used lee kumkee) or  just mix 4T.brown sugar,2T soy.3T hoisin,1/2t. 5 spice powder and a little pepper if  you cant find the charsui sauce.   Marinate overnight and bake at 350 until tender about 35 minutes,cut into small pieces .

Sauce:
mix the cooked pork with 2T.cornstarch,hoisin,sugar to taste and pepper and some of the sauce from the cooked meat, cook it until thicken    add water if needed. let  it cool . You could add the filling  into fried rice too.   The siopao procedure  is a bit long but it is all worth it!

Tocino

This is my sisters favorite almusal minus the salitre and the red food color,fatty meat. I remember my mom used to cook this dish and  the pork skin still on.



2 lbs pork butt or shoulder sliced thinl(trim most of the fat)
3/4c. ketchup
1/2c.brown sugar
1T.tomato paste
1/4c.vinegar or lemon or lime juice
2cloves of garlic minced
1 small onion minced
1/2c. pineapple juice or white soda(7-up,sprite)


1.slice the pork  into pieces.
2.mixed all ingredients in a bowl and add the meat,cover  with plastic and store in the fridge,let it marinate for
  2-3 days.
3. heat a frying pan with little oil  and add the meat,add alittle water,remove the lid and let it fry a little.
4.serve with rice,eggs,sliced tomatoes and onion. sarap na almusal.

Ube Haleya

This reminds me of fiesta time in Halang San Pablo Hagonoy Bulacan .I remember Inang Gening stirring big kaldero of ube outside in an open fire while my cousins  Tito,Vic and Karina and I played with dirt outside  the rice field. Those were some good ube haleya. My Inang Gening make it from scratch maybe she put some gata(coconut milk) too.

1 package mashed ube (thawed)found in the frozen food section in Asian store
1/2c.condensed milk
1/2c.evaporated milk
2 beaten eggs
1t. vanilla extract
1/4c softened.butter

 mix all milk,eggs, vanilla extract and softened butter.Add  to the thawed  ube  mixture stir well.Cook in low  heat until it thickens like a consistency of a pudding. Pour in a buttered dish and let it cool before serving.

Cassava Cake

Cassava Cake

4 cups grated cassava

1 cup coconut milk

1 1/2 cup evap. milk

3/4 cup macapuno

1/2 cup condensed milk

1 cup sugar

2 eggs

topping
2 egg yolks

1/2 cup condensed milk

1 cup coconut milk

1/2 cup coconut sport

1. Preheat oven to 350
2. Mix the coconut milk, sugar, condensed milk, evaporated milk and eggs together.
3. Mix the macapuno and grated cassava and add to the liquid mixture and pour in a greased pan and bake for 45 minutes.

Topping:

Mix all ingredients and heat until thickens. Pour into baked cassava cake and broil it for 6 minutes

                                           

Pandesal

Pandesal is the Filipino sweet roll we used to eat at breakfast or snack with butter, cheese or fried egg. We often dip it in coffee ( sawsaw kape ) or hot chocolate. I remember my dad always buy pandesal early morning in Panaderia or a man on a bike peddling and screaming " hot pandesal kayooooo". I will share a recipe that I used  and tasted similar when I was growing up.






The Ingredients

6 Cups All purpose flour
3/4 Cups white sugar
1 teaspoon salt
8 Tablespoon melted butter
1/2 Cup milk
1 teaspoon dry yeast
1 cup lukewarm water
2 whole eggs

PROCEDURE

1. Grease and place baking paper on the baking sheets, set aside. Put yeast on lukewarm water add some sugar, mix.Let it stand for 10 mins.
2 Mix Flour, sugar and salt. Sift it to blend together
3. After 10 minutes the yeast are already active, with bubbles, add the eggs milk and butter and mix.
4. Add the yeast mixture to the flour and stat to knead the dough untill it becomes smooth and elastic. (around 10 minutes)
5. Put the dough on a greased bowl, turn the dough to coat the whole dough, cover and let rise until double in size.
6. Punch the dough and put on a floured surface, divide it into four batches and roll each batch into a log.
Cut the log in a diagonal, roll in breadcrumbs and put into prepared baking sheet cut side up.
7. Cover and let rise again for 3o mins-1 hour.
8. Preheat oven to 350 Degrees and bake for 15-18 mins.

Malolos Ensaymada

A Melt-in-your mouth Malolos Ensaymada that takes less time in the kitchen and it's comparable to the original ensaymada from Malolos. Eat it plain, or top it with butter, sugar and cheese and salted egg if you prefer.

Malolos Ensaymada
5 cups Bread Flour (separated into 1 cup + 1 cup + 3 cups)
1 cup Sugar
2 envelopes yeast (Rapid rise)
1 T salt
1 cup evaporated milk
1/2 cup water
2 sticks unsalted butter
1 cup plain, fresh mashed potatoes (not instant)
3 egg yolks
2 whole eggs
grated cheese (we used cheddar)
1 stick of soft butter
sugar

1.Mix 1 cup of flour, sugar and yeast
2.In a seperate bowl, mix lukewarm evaporated milk and salt
3.Add the milk mixture to the dry ingredients
4.Beat for 2 minutes, using a dough hook
5.Add cooled mashed potatoes
6.Add egg yolks and whole eggs and 1 cup of flour
7.Add 2 sticks of soft unsalted butter
8.Beat for 2 minutes
9.Scrape the sides of the bowl
10.Add in remaining flour and mix until smooth
11.Cover with plastic wrap and chill for 24 hours
12.Divide into 3 balls
13.Flatten the dough into squares
14.Spread butter, except the edges
15.Roll it tightly and wrap it in plastic, the dough will be very soft
16.Chill for an hour
17.After chilling, cut into even pieces
18.Put it into a cupcake liner (we used the jumbo muffin pan)
19.Cover with plastic and rise for 45 min to 1 hour in a warm place. until double in size
20.Bake in a preheated oven at 350 degrees for 12-15 minutes
21. cool and top with butter, sugar, shredded cheese.
sarap naman!!!

Puto Bulacan

Ube Puto and Plain Puto

Puto After Baking

Puto Mix Before Steaming

This is very good with Dinuguan or just plain rice. Sarap naman! You can add powdered ube or frozen ube to the plain, and to make it a deep purple, add a few drops of food coloring. Add pandan essence and green food coloring for Pandan Puto.

Puto Bulacan

3 cups All Purpose Flour

1 cup Sugar

2 T baking powder
1 1/2 cup plus 2 T water or Evaporated milk

7 egg whites *Room temp*

3/4 t cream of tartar

8 T. sugar

1. Beat the egg whites and cream of tartar until stiff but not dry.
2. Add 8 T sugar gradually.
3. In a separate bowl, mix the dry ingredients(3c. flour,bakingpowder,1c. sugar) with water or evaporated milk.
4. Fold the egg whites in carefully.(cut and fold method)
5. Add the ube and food coloring until you get the desired color.
6. Pour into your buttered puto molds and if desired, top with grated cheese or salted egg.Steam with a cheese cloth on top of the lid so the evaporating water wont get on the puto.
7. Steam for 5-6 minutes
8. Serve with grated coconut and Enjoy!!!!