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.

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.