Guinataan or Binignit

Binignit or Guinataan is a warm root crop and fruit stew  from the Visayas region in the Philippines.The dish is traditionally made by Cebuanos with slices of saba, taro, sweet potato. The people in the neighboring island Leyte, usually include landang (palm flour jelly balls), langka (jackfruit), anise and thickened with milled glutinous rice in cooking binignit. The vegetables along with pearl sago is cooked in a mixture of water, coconut milk and the local landang and sweetened by muscovado or brown sugar.

It is a Filipino sweet dish which is usually served as snacks and usually prepared during the Holy Week especially Good Friday.  The soup is best served when hot.


 Ingredients:

2 pieces yellow camote or sweet potatoes (cubed)
1 piece white gabi or taro root (cubed)
1 piece ube or purple yam (cubed)
4 pieces ripe saba banana (sliced)
6 pcs ripe langka or jackfruit
4 tbsps landang or tapioca
2 cups coconut milk
1 cup coconut milk, diluted with water
1/2 cup sugar
1/2 tsp salt

Procedure:

 

1. Place the diluted milk in a large pot and add the bananas, ube, camote and gabi. You can also save a lot of time by boiling the hard ingredients first before adding to the diluted coconut milk. 

 

2.Add the landang or tapioca, salt and sugar.

 

3.Add the langka strips and simmer until the mixture is thick and all the ingredients are tender.

 

4. Pour in 2 cups of coconut milk and adjust the heat to medium.

 

.5. Do not bring to a boil to prevent curdling of the cooking liquid.

 

6.Place in small serving bowls and serve.

Fresh Lumpia

Fresh Lumpia or Lumpiang Sariwa is a traditional Filipino dish. It consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants. It is derived from the original Chinese popiah.

We always prepare and serve Fresh Lumpia in our family reunions, birthday parties and other special occasions.


3/4 kilo ubod ( heart of palm )
1 cup ground pork
2 cloves garlic, crushed
2 tablespoons oil
1/4 kilo Baguio beans
1/2 cup shrimps, shelled
salt and vetsin to taste
1 medium size onions, chopped
2 cups water with shrimp juice added
carrots and lettuce

Extract juice from shrimp head.  Set aside.  Saute in garlic, onions, pork and shrimps.  Add water and shrimp juice mixture.  Let it boil.  Add ubod and beans.  Cover and cook until done.  Season to taste.  Drain.  Set aside to cool. 

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.


 Lumpia sauce:

1/2 cup sugar
1 teaspoon salt
garlic, crushed as desired
1 tablespoon soy sauce
2 cups broth
2 tablespoon cornstarch, dissolved in 1/4 cup water

Mix all the ingredients and heat in low fire.


Homemade Lumpia Wrapper:

1 cup flour
1 cup water
1 egg
salt and vetsin to taste

Mix all ingredients.  Brush on Teflon pan.  Yield: 10-15 pieces

Minatamis na Saging (Sweetened Banana)

6 medium ripe saba or cardaba banana

2 cups sugar

3 cups water

1/2 teaspoon salt

1.  Pour water in a saucepan.  Stir in sugar and salt to dissolve.  Heat over medium heat.  Bring syrup to a boil and then lower the heat and let it simmer for 10 minutes.

2.  Peel banana.  Add to simmering syrup and continue cooking for another 10 minutes more or until saba bananas are tender and syrup is slightly thickens and lightly golden brown.

3.  Remove from heat.  Transfer to a dessert plate and serve.

Suwam na Mais

"Suwan na Mais" is one of my brother's favorite dish. My mom usually prepare this dish on weekends. This is her own version of one of the Filipino's favorite food.

Ingredients:

oil
1 ginger, chopped
1 medium sized onion, chopped
2-3 pieces corn, removed from the cob
1 piece carrot, sliced
1 piece patola, sliced
1 small squash or kalabasa, sliced
boiled pork, sliced
1 can corn kernels
salt and pepper to taste
sili leaves or alugbati (spinach vine)
bagoong (fish sauce)

Heat the oil in a sauce pan the saute the ginger, onion, bagoong and pork.  Add the pork stock. Let it boil for a few minutes. Add the fresh corn, corn kernels in can, carrot, kalabasa, and alugbati leaves. Let it simmer. Then add the patola. Season with salt and pepper to taste. Serve hot.

Banana Turon

Turon or deep-fried banana rolls is a typical Filipino merienda and dessert. This can usually be seen on the streets being peddled along with banana-que.

This delicious and healthy dessert is an all time Filipino favorite.  Have I mentioned that Turon is so affordable and also easy-to-prepare.

BANANA TURON

Ingredients:
6 pcs Cavendish banana (saba), cut in half (lenghtwise)
1 cup ripe Jackfruit
1 ½ cup brown sugar
12 pcs spring roll wrapper
2 cups cooking oil




Watch the cooking video:

My Mom's Fruit Cake

It is a nice gift to our loved ones this Christmas.  We always have Fruit Cake here at home during the Holiday Season.  Try it!



FRUIT CAKE

1 cup butter

1 1/4 cups brown sugar

5 whole eggs

3 tablespoons molasses

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

4 teaspoons baking powder

1 teaspoon vanilla

1 tablespoon orange juice

3 tablespoons brandy

1 cup raisins

1 cup chopped nuts

1 cup glazed fruits

Cream butter and add sugar gradually.  Add eggs one at a time.  Add molasses.  Add flour.  Add the fruits, nuts, raisin mixture previously soaked in brandy and dredge with little flour.  Add vanila extract then pour on mold lined fruit cake pan.  Bake with a pan of water until done.  Brush with brandy over a week.



Puto Pao

My mom loves to cook.... this is one of her favorite recipes... PUTO PAO!  She made some putos on November 1, 2010 for the All Saint's Day. We went to San Pedro Memorial Park with my other relatives to visit our departed loved ones.

PUTO PAO

4 cups all-purpose flour

4 tablespoons baking powder

2 cups sugar

1/4 teaspoon fine salt

2 cups evaporated milk

2 cups water

Cheese or salted eggs, optional

1.  Sift all dry ingredients together.

2.  Blend milk and water.  Slowly add to dry ingredients.  Blend thoroughly.

3.  Place 3/4 batter in puto molders.  Place molders uncovered and steam for 15 minutes.

Champorado........ Chocolicious :)

Champorado or Tsamporado is a sweet chocolate rice porridge.  It is usually made by boiling sticky rice with cocoa powder, giving it distinctly brown color and usually with milk and sugar to make it taste sweeter .  You can use evaporated milk or powdered milk.... but I prefer powdered milk for myself.  It can be served hot or cold and it is mostly eaten during breakfast... but it can also be served during mid-afternoon snacks ( merienda ).  It is one of the favorite dish here in the Philippines. 

Ingredients:
8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)  or you can use plain rice
1/2 cup sugar
3  1/2 cups water
evaporated milk or powdered milk
condensed milk (optional )

Cooking procedure:
1. Pour 2 1/2 cups of water in a pot and bring to a boil
2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk, evaporated milk or powdered milk on top.

Ginanggang . . . . Grilled Banana

Ginanggang is a grilled banana (saba or cardava) on a skewer brushed with margarine and rolled in sugar.  It is way better than maruya or fried saba and it is costs for only 5 pesos.  I always buy 2 sticks of ginanggang for my snack.... : ) 

photo by pinaylighterside

Pancit Bijon Guisado

One of my favorite dish!

PANCIT BIJON GUISADO 

1/4 cup cooking oil

2 cloves garlic, minced

1 onion, minced

1 cup  boiled pork, sliced

1 small cabbage, shredded

1 large carrot, strips

2 tablespoons soy sauce

1 12 cup broth

1 bunch kinchay or Chinese leeks

1 bundle 1st class Bijon China (rice sticks)

1 teaspoon salt

1 teaspoon Aji-no-moto

2 pieces Chorizo canton (Chinese sausage), fried and sliced

Spring onion, chopped 

Saute garlic in cooking oil, add onions, pork, carrot and cabbage.  Season with soy sauce and fry for 2 minutes.  Add broth and simmer, add kinchay.  When vegetables are cooked, mix in soaked and drained bijon and season with salt and Aji-no-moto.  Garnish with chorizo canton and spring onions.  Serve with calamansi. 

White Mamon :)

It is one of my favorite snack when I was still in elementary  and I still love it until now.  I bought it yesterday at Manong's Bakery and it's only 3 pesos per piece.  Try it! :)

Who Wants Macaroni Soup?

MACARONI  SOUP

1 1/2 cup shell macaroni

1 tablespoon oil

2 cloves garlic, minced

1 onion, chopped

1/2 cup flaked, cooked chicken or

1/2 cup pork, cut into strips

patis to taste

4 cups chicken broth

Cook macaroni in salted, boiling water until tender.  Drain.  Rinse in cold water then set aside.  Heat oil in a saucepan then saute garlic and onions.  Add chicken or pork and saute until done.  Season with patis.  Add the broth and bring to a boil.  Add macaroni and simmer for a few minutes.

Pizza... anyone?

We have Greenwich Special Overload Pizza this afternoon.... was craving for Pizza! :)

Mucho Delicioso!!

Fried Chicken and Bacon Sandwich

It's one of the recipes we prepared in our class when I took up a Caregiver Course. It is just a simple recipe for kids that even adults will love.

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Yield:  4 servings

Fry bacon.  Set aside. Coat 4 chicken breast fillets with 1 pack breading mix.  Pan-fry until done.  Set aside.  Have 4 hamburger buns.  Smear with bottled cheese spread.  Top with lettuce, fried chicken fillet and crisp fried bacon.

Picadillo Pasta Soup..... try it!

We tried this recipe during our class when I took up Caregiver Course few years ago.

In a pan, heat 2 tablespoons oil then saute 4 cloves chopped garlic and 1 chopped onion.  Add 1/4 kilo ground beef and cook until brown.  Add 1 beef bouillon cube, 5 cups water, 1-2 tablespoons patis (fish sauce) and some pepper.  Simmer for 10 minutes.  Add in 1 cup cooked pasta noodles and 1/2 cup frozen mixed vegetables.  Cook until heated through.

Ginisang Ampalaya..... Bitter Yet It's Delicious!

My mom cooked this dish for our lunch and I love it! 

Ginisang Ampalaya is transalated as Sautéed Bitter Melon. This Filipino vegetable recipe is one of the healthiest recipe around. This dish is bitter and yet very delicious when prepared properly.  You can also enjoy its many health benefits.

Bitter melon is best known for antidiabetic effects. It contains a chemical known as insulin-like peptide that is similar in shape and function to animal-produced insulin. Other chemicals, including vicine, in bitter melon may also have blood-sugar lowering effects. 

GINISANG AMPALAYA

Ingredients:

2 pieces ampalaya, cleaned and cut into thin slices

1 tbsp garlic, minced

1/2 tsp ground black pepper

2 tbsp salt

2 raw eggs

18 ounces luke warm water

1 large tomato, sliced

1 large onion, sliced

3 tbsp cooking oil

Cooking procedure:

1. Place the ampalaya in a large bowl

2. Add salt and luke warm water then leave for 5 minutes

3. Place the ampalaya in a cheese cloth then squeeze tightly until all liquid drips

4. Heat the pan and place the cooking oil

5. Sautee the garlic, onion, and tomato

6. Add the ampalaya mix well with the other ingredients

7. Put-in salt and pepper to taste

8. Beat the eggs and pour over the ampalaya then let the eggs cook partially

9. Mix the egg with the other ingredients

10. Serve hot. Share and Enjoy!

SIOPAO . . . my favorite merienda!

Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand. It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.
Here are the pictures I took this afternoon when I bought 3 chicken siopao at Manong's Bakery:

CHICKEN  SIOPAO

Ingredients:

Dough:

2 cups warm water

2 1/2  tbsp sugar (added to yeast mixture)

1/2  cup sugar (added to the flour mixture)

1 pouch dry yeast

5 cups all purpose flour

1 1/2  tbsp baking powder

6 tbsp shortening


Chicken Filling: 

previously boiled half kilo chicken preferably breast part (boil in water together with 3 whole eggs add 1 teaspoon of salt. drain. strip into small pieces).

half cup water

1 cup onion ( finely chopped)

1 clove garlic (finely chopped)

3 tablespoon soy sauce

3 tablespoon sesame oil

2 tablespoon sugar

1 to 2 tablespoon of cornstarch or corn flour

half teaspoon ground black pepper

3 hard boiled eggs (cut into thin slices or tiny cubes); salted eggs can also be used and is a good substitute to the plain egg

3 tablespoon hoi-sin sauce (optional)

1 teaspoon MSG (optional)

Cooking procedure:

1. Cook theChicken Filling.

1.1 In a sauce pan, heat oil. saute garlic and onion.
1.2 Reduce heat, add chicken strips and cook till lightly brown.

1.3 Add water, soy sauce, , sugar, ground pepper, , and corn starch or corn flour, hoi sin sauce, MSG
1.4 Stir continuously until sauce boils, reduce heat. if you want the filling to be thick, add in more of the cornstarch.
1.5 Let it simmer

uncovered for 2 minutes. Turn off heat.
1.6 Add the chopped hard boiled eggs to the cooked filling, stir in to mix. set aside.

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes

2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).

2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.

4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)

5. Place the siopao in a steamer and steam for 15 minutes.

6. Serve hot. Share and enjoy!

Want Something Fishy?

We prepared this dish during our classes and took a picture of it... 

HERBED  LOIN  OF  TUNA

1/2 kilo whole loin of tuna

oil

juice from 1 lemon

1 onion, chopped

1/2  cup chopped parsley

1 tablespoon chopped fresh tarragon

1.2 cup dry white wine

1 lemon, sliced thinly

salt and pepper to taste 

1.  Preheat oven to 375F.

2.  Make a shallow cuts on the top and sides of the fish.

3.  Spread some oil on a baking tray.  Place the tuna and drizzle with the lemon juice.

4.  In a bowl, combine the onion, garlic, parsley, tarragon, salt and pepper.

5.  Fill the shallow cuts on the tuna with this herb mixture.

6.  Pour the wine over the fish.  Sprinkle the remaining herb mixture all over the fish.  Top with lemon slices.

7.  Cover the pan with foil and bake the fish for about 40 minutes.  Uncover and baste with a pan juices.  Continue baking until done.

Cupcake - a -licious!

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cupa.  As with larger cakes , frosting and other cake decorations, such as sprinkles or candies, are common on cupcakes.

Here's one of the recipe we used to make at home with my mom:

CHOCOLATE  MUFFIN

1 3/4 cup all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, slightly beaten

1 cup milk

1/2 cup ( 1 stick ) butter, melted

1/2 cup chocolate chips, optional

1.  Preheat oven to 375F.  Grease or line with wax paper cupcake liners at 12 muffin pan. 

2.  Combine the flour, sugar, cocoa, baking powder and soda and salt in a medium bowl .  Whisk to blend.

3.  Add eggs, milk and melted butter.  Stir until just blended.  Stir in the chocolate chips.  Spoon into the prepared pan.  Bake until puffed and a toothpick inserted in center comes out clean for 18 to 20 minutes.  Transfer to a wire rack and a cool for 5 minutes .  Invert, and cool completely.  Make 12 muffins.

Puto Balanghoy Kayo Diyan. . .

PUTO BALANGHOY or Steamed Cassava Cake With Coconut Custard Topping is one of my favorite native delicacies.  It is good for dessert or snack.  Yummy :)

Puto Balanghoy Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA (Condensed milk)
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted

Puto Balanghoy Procedures:
1. Combine brown sugar and 1 cup of the grated coconut and cassava. Put approximately 3/4 cup of the cassava mixture in the coconut shell and cover with aluminum foil. Steam for 15 minutes until cooked. Unmold to a serving dish and cover with foil while making the rest of the puto.

2. For the topping: Add the water to the remaining grated coconut and extract the coconut milk. Combine Condensada and coconut milk in a small saucepan. Cook over medium heat, stirring constantly, until thick. Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top. Serve warm.