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Recipe Menu |
| * Kitchen Entrance * |
| Pork, Beef, Seafood, Chicken, Vegetables |
| Refreshments, Appetizers, Soup, Pasta, Rice, Malagkit, Dessert, Salads, Pastries, Sweets, Condiments |
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Path >> * Kitchen Entrance *
A blog of all section with no images
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Ingredients:
2 cups rice, soaked in 1 1/2 cups water, overnight
2 teaspoons baking powder
1-1 1/2 cup white sugar
4 egg whites
2 tablespoons sugar, for egg whites
coconut, to ur desire Procedure:
You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine.
Pour in a bowl; add sugar and 2 teaspoons baking powder.
Mix well and set aside.
Beat egg whites until stiff.
Add 2 tablespoons sugar to keep the air in the beaten egg whites.
Fold the egg whites into the beaten rice batter and pour into muffin pans.
Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water. 4 servings
20 minutes 20 mins prep |
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Ingredients:
2-5 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 cup diced pork, cooked
3/4 cup shrimp, peeled, chopped and cooked
1 (8 ounce) can bamboo shoots, cut into julienne strips
2 cups Chinese cabbage, shredded
1/2 teaspoon salt
1 cup fresh bean sprouts
1/2 (18 ounce) package philippine lumpia skins (can use spring-roll wrappers)
1 head lettuce (separated into leaves) Lumpia Sauce:
1/4 cup cornstarch
1/3 cup packed brown sugar
1/2 cup soy sauce
1 1/2 cups water
Procedure: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened. Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm. Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper. Arrange filled wrappers on a platter. Serve with Lumpia Sauce. 4-6 servings
1 hour 30 minutes
1 hr prep
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Ingredients:
2 cups malagkit
1-1/2 cups brown sugar
3/4 cup rich coconut milk
3-1/2 cups diluted coconut milk from 2 coconuts
1 tsp. salt
1/4 tsp. powdered anis Procedure: Boil the diluted coconut milk in carajay.
Add malagkit and salt. Boil until quite dry, stirring constantly to keep from burning.
Lower the heat and add 2/3 cup sugar.
Line a pan (bibingkahan) with wilted banana leaf.
Pour the mixture into it.
Pour the rich coconut milk and the rest of the sugar on top of malagkit.
Sprinkle with the anis seeds.
Fill the cover of the pan with live coals and place over mixture until it browns.
Or bake in an rdinary oven at moderate temperature and finish off by putting under the broiler to brown topping.
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1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic, minced
4 cups coconut milk
1 tablespoon lard
salt and pepper to taste
1 cup shrimps
1/2 cup ham, chopped
1/2 onion, sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice Procedure: Fry the garlic, add the onions, shrimps, pork,ham,chicken, curyy powder, and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burining. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender. |
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Ingredients: 1 mediun-sized bangus
salt and pepper
fat for frying
1 small onion, sliced
2 tablespoons soy sauce
juice of 3 calamansi Procedure: Clean the bangus well, Slice into serving pieces. Rub with salt and pepper and let stand abouti hour. Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of calamansi. Pour over fried fish. |
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Ingredients: 2 banana blossoms
1 cup pure coconut milk
1 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
salt to taste Procedure: Remove the though covering of the blossoms. Slice thin crosswise. Add 2 tablespoons soase salt and squeeze off bitter juice. Rinse water and squeeze dry. Set aside. Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossoms and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat. |
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