It's been a long time since I am longing to make kutsinta but the thing that is preventing me from making this is the lye water, because it is not available in my place. Today, I am very happy that there is an option for lye water and that is the REDUCED BAKING SODA, to learn how to make it click the link below:
http://melyskitchen.blogspot.com.br/2013/04/how-to-make-reduced-baking-soda.html
Ingredients:
1 1/2 cup all purpose flour
1 cup sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 tsp reduced baking soda ( make sure it is REDUCED baking soda ) do not put too much or it will have an after taste effect- bitter.
Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 30 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.
To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.
You might also like:
Kutsinta Original recipe
Kutsinta another option
It's cold and windy in my place that is why I have decided to cook misua. Misua is a very thin Filipino noodles and has a smooth texture making it easy to swallow. I love this dish since I was a kid.
Ingredients:
100 grams misua
1 can sardines in tomato sauce
5 cups water
spring onion
Fried fish balls
2 cloves garlic
1 onion
salt to taste
ground pepper
Procedure:
1. Saute the garlic and onion then add the sardines and simmer for few minutes.
2. add the water and bring to a boil, then add the misua and simmer until soft.
3. Add the spring onion and salt to taste then turn off the heat.
4. Serve hot and drop some fried fish balls and pepper, happy eating :-)
Curry powder is not so popular in Philippine cuisine, but there are some dishes that calls for this spice specially the meat and vegetables curries. I cooked this Filipino style beef curry for my family to appreciate this spice, because for them the fragrant of curry powder is too strong, that is why I promised them to cook Filipino style curry making it lighter, and they were able to appreciate the dish.
Ingredients:
1/2 kilo beef sirloin or tenderloin cut to your desired size
1 carrot
2 potatoes
2 tablespoons ginger strips
2 tablespoons curry powder
1 small bell pepper
1 onion
2 cups coconut milk
3 cloves garlic
salt and pepper to taste
water ( enough to make the beef tender)
Procedure:
1. Saute the ginger and garlic until brownish, then add the onion and curry powder, then simmer for a minute, add the beef then simmer for 5 minutes allowing the beef to absorb the curry flavor.
2. Add water and let boil until the beef is tender.
3. If it is already tender add the carrots, potatoes and bell pepper then simmer until done.
4. Add the coconut milk, salt and pepper to taste, simmer for 2 minutes and tun off the heat.
5. Serve it hot.
I made this reduced baking soda for my kutsinta recipe, because kutsinta needs a lye water which is very difficult to find in my place so I looked for a solution by searching in the internet and reading different sources like forums and websites. This is how to make a reduced baking soda, a substitute for lye water.
I pre-heated the oven for 5 minutes then baked 1/2 cup of baking soda at 150 degrees celcius for 80 minutes, I let it cool and put in an air tight container, now I am ready to make kutsinta. How about you?
Any recipe that calls for lye water, this is a substitute for it.
I was spending time with my friends when I invented this recipe ( I do not know if there is already something like this, if there is then I am not the first) I saw some sweet potatoes and spring roll wrappers so I decided to make something out of it, and they said that it is yummy, here is the recipe for it.
Ingredients:
2 big sweet potatoes ( camote)
1/2 cup condensed milk
10 spring roll wrappers
1/2 cup sugar
Procedure:
1. Boil the sweet potatoes until cooked then mash it.
2. Combine the mashed sweet potato and condensed milk, then wrap in a spring roll wrapper.
3. Deep fry with sugar until cooked then serve.
I love this very nutritious vegetables, it is lovely to eat because the texture of asparagus is firm and tender, juicy also in every bite plus the flavor of the shrimps oh so yummy :-).
Ingredients:
1/4 kilo shrimps
1/2 kilo asparagus ( cleaned and cut)
3 cloves garlic
1 onion
salt to taste
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| Asparagus |
Procedure:
1.Saute the garlic and onion then add the shrimps and simmer for a minute.
2. Increase the heat for stir frying, add the asparagus then stir fry until cooked, add some salt to taste.
3.Turn off the heat and serve hot.
I learned this from the expert who tasted my "pininyahang manok " and he does not like it then he told me how to cook it deliciously and perfectly :-). This is how to make "pininyahang manok". Enjoy cooking.
Ingredients:
1 kilo chicken
2 cups pineapple juice
2 cups pineapple chunks
1 cup nestle cream or light cream
1 onion
1 carrot
3 cloves garlic
1 cup water
salt and pepper to taste
Procedure:
1.Saute the garlic and onion then put the chicken and simmer until pinkish color is gone.
2. Add the pineapple juice and cover for 15 minutes over low heat, allowing the juice to infused with the chicken stirring occasionally.
3. Increase the heat then add the water, let boil and add the carrots and pineapple chunks, simmer until done.
4. Add the cream then simmer for few minutes and turn off the heat.
5. Serve it hot with rice.
