BANANA CUE

MGA SANGKAP;

8 lumpia wrapper
4 saging na saba
pulang asukal
langka
mantika

PARAAN;

Painitin ang mantika sa isang kawali. Hiwain ng pahaba sa gitna ang saging. Ilagay ang saging sa lumpia wrapper. Lagyan ng langka at kaunting asukal ang ibabaw ang saging. Ibalot ang saging sa lumpia wrapper. Pahiran ng kaunting tubig ang dulo ng wrapper upang sumara ito. Ipirito ang saging ng lubog sa mantika. Budburang ng asukal ang piniritong saging. Tusuk-tusukin ito ng barbecue stick. Dalawang saging sa isang stick. Kung nanaisin, maari ding gamitin ang kamote. Hiwain ang kamote ng pahaba o pabilog.

AVOCADO TACOS

MGA SANGKAP;

1 maliit na avocado, binalatan, hiniwa sa gitna at dinurog
1 kamatis, binalatan, inalis ang buto at hiniwa-hiwa
¼ tasang sibuyas, tinadtad
1 ulo ng bawang, dinikdik
1 ½ kutsaritang lemon o calamansi juice
Tabasco sauce o hot sauce
1 kutsaritang asin
¼ kutsaritang chili powder
9 pirasong corn tortillas (mabibili ito sa mga grocery)
vegetables oil
1 ½ tasang letsugas, ginayat
½ tasang cheddar cheese, ginayat

PARAAN;

Sa isang mangkok, paghaluin ang avocado at kamatis. Idagdag ang bawang, sibuyas, Tabasco sauce o hot sauce, lemon o calamansi juice, asin, chili powder. Palamigin sa refrigerator. Hatiin sa apat ang tortillas. Sa isang sauce pan, painitin ang vegetables oil. Iprito dito ang tortillas hanggang lumutong. Patuluin ang vegetable oil sa paper towel. Ilatag ang prinitong tortilla sa plato. Ilagay sa ibabaw ang letsugas at avocado. Palamutian ng kamatis at cheddar cheese.

AVOCADO BOAT

Mga Sangkap:

6 na hinog na avocado
1 maliit na kahong pasas
1 tasang langka, hinog at hiniwa ng makikitid at pahaba
1 latang gatas na condensada
½ tasang ginadgad na keso
1 maliit na hinog na papaya

Paraan;

Painitin sa ibabaw ng magkapatong na lutuan ang magkakahalong gatas na condensada at keso. Kung malapot na, alisin sa apoy at palamigin. Paghalu-haluin ang papaya, pasas at langka. Isalin sa mga prutas ang magkahalong gatas at keso, hati-hatiin ang mga avocado. Lagyan ng inihanda. Palamigin saka ihain.

PICHI-PICHI

Pichi Pichi Ingredients:

1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water* “lihiya”
grated coconut for topping


Pichi Pichi Cooking Instructions:

Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

MAJA BLANCA

1/2 c. thick coconut milk
1 c. rice flour
1 c. sugar
1/2 c. cornstarch
3 tbsp sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)


Maja Blanca Cooking Instructions:

Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

MINATAMIS NA SAGING

Ingredients :

6 ripe saba bananas
1/4 c. of honey
a few drops of kalamansi juice
sweetened condensed milk (as much or as little as you want)
6 tbsps. of butter
cinnamon powder

Cooking procedure :

Peel the saba bananas and cut each in half lengthwise.
Melt the butter in a skillet. Fry the bananas in hot butter until lightly browned.
In a clean saucepan, pour the honey and the kalamansi juice. Set over medium heat and add the bananas. Toss to coat each piece well and cook for about a minute and a half. The saba bananas will turn darker shade of brown; they will also be shiny.
Place a few pieces of bananas on a dessert plate. Pour sweetened condensed milk over them. Sprinkle with cinnamon powder. Serve warm.

BRAZO DE MERCEDES (MERENGUE)

Ingredients

Meringue
12 pieces egg white
1 tsp cream of tartar
1 tsp vanilla extract
1 cup sugar
wax paper (so that your meringue won't stick to the pan or tray)


Filling
12 pieces egg yolks
1 cup condensed milk
1 tsp vanilla extract
1 tbsp butter

Steps

Place the egg yolk in a pan and cook over low heat.
Add condensed milk, vanilla, and butter to the pan until it becomes thick.
Set aside to cool.
Put the egg white in a mixing bowl and beat with an electric mixer. Then, blend in the cream of tartar.
Add butter to tray and place wax paper. Then spread the beaten egg white into a stainless steel tray and make sure it is even.
Bake at 300ºF (150ºC) until cooked.
Place aluminum foil a table and flip the baked egg whites to remove it from the tray.
Remove the wax paper and roulette the baked egg white with the filling.
Slice after chilling and eat.

Tips
Roll the baked egg white slowly.
Add butter on the tray so that the wax paper will stick.
Use fresh eggs for easier separation of egg yolk and egg white.

Yema

Yema are custard candies we inherited from Spanish colonizers of 300 years. The candy now is more filipino for we have added our own touch on it.






Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want.

2 cans of condensed milk
plastic cellophane for wrapping

Directions:

You will have to use a regular frying pan to get the best result, not the non-stick one.
Pour the condensed milk in pan and put on medium heat.
Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
You can tell that the yema is done if your condensed milk sticky.
Let it cool and wrap in cellophane cut outs for easy serving.

PICHI-PICHI

INGREDIENTS

2 cups cassava, finely grated or cassava flour
2 cups white sugar
2 cups pandan water (2-3 pandan leaves boiled in water, cool and strain)
1 head coconut, grated
sesame seeds, toasted (optional)

PROCEDURE

● In a bowl, mix cassava, sugar and pandan water.
● Pour into individual cup moulds of choice.
● Steam for 45 minutes.
● Let cool.
● Sprinkle with grated coconut.
● Sprinkle with sesame seeds if desired.

SUMAN

INGREDIENTS

3 cups or 1/2 kilo finely grated cassava
1 cup finely grated coconut
1 cup sugar
15 pcs. banana leaves, blanched

PROCEDURE

● Combine cassava, grated coconut and sugar.
● Place measured amounts of cassava mixture on each piece of banana leaves.
● Roll leaf, enclosing filling and fold both ends.
● Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.
● Tie the suman in pairs loosely and keep them in shape.
● Arrange on steamer rack in a staggered pile.
● Steam for 30 minutes, counting time when the live steam starts to form.
● Keep the steamer well-supplied with water to prevent the suman from drying out.
● Serve hot or chilled.

BUKO-FRUIT SALAD

New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity.


Ingredients

5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping
Fresh Buko, Nata de coco
Fruit Cocktail, Peaches

Procedure

1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.


3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries.


5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)

View photos of the Making of Buko Salad



Read more: http://pinoyfoodblog.com/filipino-food/noche-buena-dishbuko-fruit-salad/#ixzz0WWpLxDKs

BULAKLAK NG SAGING NA MAY GATA NG NIYOG

BULAKLAK NG SAGING NA MAY GATA NG NIYOG

Mga Sangkap:

2 bulaklak ng saging
½ niyog
2 kutsaritang suka
2 kamatis na hinog
1 sibuyas
2 butil na bawang
1 kutsarang mantika

Paraan;

Ilalaga ang mga bulaklak ng saging, ang bahaging mura ay gagayating manipis, makaapat na huhugasan at pipigaing mabuti upang lumabas ang katas at dagta na mapait. Magpapabango ng bawang sa mantika at dito igigisa ang kamatis, sibuyas, saka isusunod ang bulaklak ng saging at ang suka. Pababayaan sa apoy ng mga 3 minuto at saka isusunod ang gata at maaari ng ihain ang niluto.

BULAKLAK NG SAGING AT BAGOONG NA GINISA

BULAKLAK NG SAGING AT BAGOONG NA GINISA

Mga Sangkap:

2 bulaklak ng saging na saba o latundan
½ tasang bagoong
3 butil na bawang
2 kutsarang mantika

Paraan;

Ilalaga ang sariwang bulaklak ng saging at pagkaluto'y pipigain hanggang sa lumabas ang katas at pagpuputul-putulin ng tigalawang pulgada. Igigisa ang bagoong na isda at ito ang gagawing sawsawan ng bulaklak ng saging.

BUKO, SABAW AT ITLOG

BUKO, SABAW AT ITLOG

Mga Sangkap:

1 tasang buko, kudra-kudraduhin
2 tasang nilagang manok
2-3 kutsaritang asin
2 butil na bawang, dikdikin
1 kutsarang mantika

Paraan;

Igisa ang bawang hanggang pumula. Alisin sa kawali. Isalin ang sabaw ng manok at ihalo ang buko. Timplahan ng asin. Ihaing may tinadtad ng nilagang itlog sa ibabaw.

BUFFALO WINGS

BUFFALO WINGS

MGA SANGKAP;

1 kilong pakpak ng manok
¼ tasang mantikilya
¼ tasang hot sauce
1 kutsarang sukang puti
mantikang pamprito
asin
paminta

PARAAN;

Budburan ng asin at paminta ang manok. Ilagay sa isang tabi. Sa isang malalim na kaldero, magpainit ng mantikang pamprito. Iprito dito ang manok hanggang sa ito'y lumutong. Patuluin sa paper towel ang nalutong manok. Sa isang sauce pan, tunawin ang mantikilya. Isunod ang hot sauce at suka. Haluin mabuti. Kapag nagsama-sama ang lahat ng timpla, ilagay ang manok upang mabalutan ito ng sauce. Masarap na isawsaw sa blue cheese dip.

BOPIS

BOPIS

MGA SANGKAP;

½ pulgadang luya, hiniwa-hiwa
½ tasang baga ng baboy
1 tasang atay ng baboy
½ tasang bato ng baboy, hiniwa ng pakuwadrado
½ tasang puso ng baboy
¼ tasang tubig
3 kutsarang mantika
1 kutsaritang bawang, pinitpit
1 sibuyas, tinadtad
¾ tasang kamatis, hiniwa-hiwa
asin, paminta
1 tasang kakang gata
4 siling labuyo, tinadtad
¼ tasang siling berde, tinadtad

PARAAN;

Pakuluan ang baga, puso at bato ng baboy sa tubig ng may luya ng 30 minuto upang maalis ang lansa nito. Ilagay sa isang tabi. Tadtarin ng pinung-pino. Sa isang kawali, igisa ang bawang, sibuyas at kamatis. Idagdag ang tinadtad na laman loob ng baboy. Timplahan ng asin at paminta. Pakuluan ng 10 minuto o hanggang malapit ng matuyuan. Ibuhos ang gata. Ihuli ang mga sili, kung nanaisin, gawing mas maanghang ang timpla ng bopis.

BOMBONES DE ARROZ

BOMBONES DE ARROZ

Mga Sangkap:

1 tasang malambot na kanin
2 itlog
6 na kutsarang purong gata ng niyog
½ kutsaritang asin
1 tasang arina
1 kutsaritang vanilla
2 kutsaritang baking powder
langis

Paraan;

Lutuin ang bigas hanggang maging malambot na kanin. Itabi sandali.
Pagsama-samahin at salain ang arina, baking powder at asin . ihalo ang mga itlog na binating mabuti. Isama ang gata ng niyog. Isunod ang kanin. Haluing mabuti. Isama ang vanilla. Papatakin ng kutsa-kutsara sa mainit na langis kung mapula na, hanguin at patuluin. Pahiran ng makapal na sirup saka ihain.

BOLA-BOLANG MAY CURRY

BOLA-BOLANG MAY CURRY

Mga Sangkap:

1 kilong giniling na baboy
2 tinadtad na sibuyas
2 buong itlog
2 kutsarang mantikilya
3 kutsarang curry powder
4 na tasang sabaw
3 kutsarang arina
1 kutsaritang dinikdik na bawang

Paraan;

Ihanda ang bola-bola sa pamamagitan ng paghahalu-halo ng giniling, sibuyas (kalahati lamang) At dalawang itlog. Timplahan ng asin at paminta. Gawing bola-bola at papulahin sa kawali. Itabi sandali. Ihanda ang sarsa sa pamamagitan ng pagpapapula ng bawang sa mantika. Isunod ang kalahati ng sibuyas at lutuin. Paghaluin naman ang arina at curry powder. Isama sa sabaw at isalin sa niluluto. Haluing tuluyan upang maiwasan ang pamumuo. Kung malapot na, isalin sa bola-bolang inilagay sa baking dish. Ipasok sa pugong may katamtamang init.

BOLA-BOLANG ISDA SA SOTANGHON AT KINTSAY

BOLA-BOLANG ISDA SA SOTANGHON AT KINTSAY

Mga Sangkap:

2 ½ puswelong hiniwang kintsay
½ puswelong hinimay na laman ng isda
3 ½ kutsarang mantika
½ sibuyas bumbay, ginayat
1 itlog
1 puswelong sotanghon

Paraan;

Timplahan ng asin at paminta ang laman ng isdang binanlian o natirang prito. Batihin ang itlog at isama sa laman ng isda. Gumawa ng mga bola-bola. Igisa ang bawang at sibuyas sa mantika. Bayaang 5 minuto. Dagdagan ng tubig. Takpan at bayaang kumulo. Timplahan ng patis. Pagkatapos ay ibabad ang sotanghon sa tubig ay hiwaing mga 5 dali ang haba. Ilagay sa sabaw. Isunod ang bola-bola. Kapag luto na ay isunod ang kintsay. Bayaang 2 minuto. Ihaing mainit.

BOLA-BOLANG BAKA

BOLA-BOLANG BAKA

Mga Sangkap:

½ kilong baka
½ kilong patatas
½ tasang sibuyas
¼ tasang mantikilya
½ tasang tomato sauce
2 kutsarang celery, tadtarin
2 itlog
2 kutsarang asin
¼ tasang paminta
2 tasang arina

Paraan;

Paghaluin ang baka at minasang patatas.timplahan ng asin, paminta at samut-samot na pampalasa. Ihalo rin ang sibuyas na niluto sa mantikilya. Ihalo sa pinagsama-samang mga sangkap ang itlog. Hati-hatiin upang magawang bola-bola. Digpiin o palaparin sa tulong ng kaunting arina. Iprito sa mantika at ihaing may kasabay na tomato sauce.