Ukoy na Alamang

I like this shrimp fry fritters and dip in a vinegar with lots of garlic, ground pepper or hot pepper, indulgence! 

Ingredients
1 cup alamang ( shrimp fry)
1/4 cup water ( add if necessary)
1/2 cup flour
1 onion chopped
1 egg beaten
salt and pepper to taste
oil for frying

alamang

Procedure:
1. Mix all the ingredients  except the oil, then spoon a portion and fry until golden brown.

2. Serve it hot with your favorite dipping sauce.

Bihon with Sardines

I craved for this today, that's why I cooked it. Simple and easy to cook yet satisfying and delicious.

Ingredients for 5 servings:
1/4 kilo bihon
4 cloves garlic
1 small onion
1 can sardines
3 cups water
1/4 teaspoon ground pepper
salt to taste
5 pieces green beans ( sliced diagonally)
3 cabbage leaves ( sliced diagonally)
carrots ( Sliced into strips)


Procedure:
1. Saute the garlic and onion then add the sardines and simmer for 2 minutes.
2. Add water, ground pepper and salt to taste,  then simmer and add all the vegetables then simmer for 30 seconds.
3. Add the bihon and stir well to combine thoroughly with the vegetables. Continue to stir until cooked.
4. Serve hot. 

Beef Arroz A La Cubana

I love this combo meal so much, very satisfying and so flavorful.

Ingredients for 4 servings:
1/4 kilo ground beef
4 cloves garlic ( minced)
1 medium potato ( small diced)
2 tablespoons tomato sauce
1/2 onion ( minced)
1 carrot ( small diced)
1/2 bell pepper ( small diced)
1/4 cup green peas
4 cups cooked rice
4 sunny side up eggs
fried bananas for 4 servings

Procedure:
1. Saute the garlic and onion then add the ground beef,  saute until pinkish color is gone.
2. Add the tomato sauce, potato, carrots, and bell pepper then simmer
3. Add the green peas, cover and continue cooking for a minute or until the peas are done, then turn off the heat.
4.In a serving platter arrange the combo meal by putting the rice, fried egg, fried banana and the ground beef,then serve with a smile :-).

You can add raisins according to your taste.

Eggless Leche Flan

 Are you on a diet? This one is for you, a leche flan without an egg, less calories, but still taste the same. One good thing also is we do not need to steam it. Enjoy!

Ingredients for 5 servings:
1 cup condensed milk
1 1/2 cup evaporated milk
2 tablespoons unflavored gelatine powder ( either yellow or white)
2 tablespoons sugar
1/2 cup hot water

Procedure:
1. Put the sugar in a molder then melt it and set aside. No need to put water.

2. Dissolve the gelatine powder in hot water then set aside.
3. Mix the condensed and evaporated milk, then put in a pot over medium heat stirring constantly, when it is already hot, add the gelatine mixture, then wait until it simmers, simmer for 2 minutes. Turn off the heat. Pour in the pan molder then refrigerate until it is firm.

4. When it is already firm, run a knife in the edges so that we can remove it easily from the  molder. Put a plate on top, turn it upside down then loosen. Slice before serving.

Note: Follow the exact measurement for a good result. Gelatine powder should be exact in measure if you put too much it's not good.

The Perfect Pan De Sal

I already made pan de sal before but I told myself I wanna do it again, and I want a perfect one, now I can say that this try is a success! Yes! I am proud to say, thanks be to God. Here is my recipe for this. Let me know if you will try this recipe either successful or not, so that I can share my experience and maybe I can help you in one way or the other. Thanks.


Ingredients:
4 cups all purpose flour
2 egg yolks ( beaten)
1/4 teaspoon salt
1/2 cup melted butter
4 tablespoons sugar
3 teaspoon yeast ( about 10 grams) Take note YEAST not baking powder.
1 cup warm water with 1 tablespoon sugar

Procedure:
1. Combine the flour, sugar and salt, set aside.
2. Combine the warm water with sugar  and yeast ( let it stand for 8 minutes allowing the yeast to be dissolved and grow) This is very important: use only WARM water, because if you will use HOT it will kill the yeast and your bread will not rise, it will be as hard as a rock (failed).  If the yeast does not grow, discard it and repeat the process until you get the correct one. It should at least grow from the normal mixture.

Mixture of warm water with sugar  and yeast

Successful mixing of yeast and warm water with sugar

3. Combine procedure 1 & 2 then add the egg and butter  then  mix well and knead it  until you form a firm dough. A good kneading is very important for best result.

After kneading

 4. Let the dough rise for 40 minutes by putting it in a big deep bowl and cover it with a damp cloth.

After 40 minutes , it doubles in size from the original dough

5. After procedure #4 knead the dough thoroughly over a floured surface to avoid it from sticking in your hands, after kneading, divide into 2 or 3  parts for easier rolling, because we need to make it into cylindrical roll like in the picture below. Then slice it diagonally about an inch size each slice.

6. Sprinkle each slice with bread crumbs then let it stand for 40 minutes allowing it to rise again, then bake at 150C for 15 minutes or until done. ( Preheat the oven for 10 minutes before baking)

7. Serve it hot and with a smile :-)

Note: Raising the dough in a cold place won't work so make sure you leave the dough in a room temperature area.

Maja Blanca with Avocado

Today I invented a delicious maja flavor and that is with avocado, if you love maja blanca, try this recipe, you will surely love this.

Ingredients:
1 cup cornstarch
4 cups coconut milk
1 cup Nestle cream or light cream
3/4 cup white sugar ( or according to your taste)
1/2  cup diced avocado

Procedure:
1. In a pot combine all the ingredients then mix well until the cornstarch is fully dissolved then cook over medium heat, stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture is firm, then pour in a molding tray to refrigerate before serving.

Almost firm

2. After refrigerating it, slice then serve.

Cassava Cake

Cassava cake is very popular cassava dish in the Philippines, this could be served as a snack or as a dessert. I like cassava cake in fact it is listed in my favorite snacks. Delicious and easy to make. I hope you will try this recipe and let me know.

Ingredients for 10-12 servings:
for the cake:
1 kilo grated cassava
3 cups coconut milk
1 cup Nestle Cream or All purpose cream
3/4 cup sugar
1 cup condensed milk
2 eggs (beaten)
1/2 cup melted butter or margarine

For the Toppings:
1 beaten egg
1 can condensed milk
-Combine the beaten egg and condensed milk then set aside.
1 cup grated cheese

Procedure:
1.Set the oven at 160 degrees celcius and preheat it for 15 minutes.
2.Mix all the ingredients for the cassava cake, then put in a greased baking pan, then bake for 1 hour or until done.
3. Remove from the oven then pour in the condensed milk and egg mixture then sprinkle the shredded cheese and bake for another 10-15 minutes or until done.

4. You can sprinkle more cheese, slice then serve it with a smile :-).

Note:
I used a round regular size baking pan for this so that I do not need to spend a lot for the toppings.

Ginisang Talbos ng Sayote

Green green, what is green? The sayote tops are green :-) I dropped by at a friend today who has a sayote garden at her backyard to get some sayote tops because I am craving for this. Then I invited her to my place so that she can taste this, because she told me that she never had it before. After we ate, she was amazed how delicious it is. Try it and see for yourself.

Ingredients for 4 servings:
1/2 kilo Talbos ng sayote
1 can tuna
4 cloves garlic
salt and pepper to taste

canned tuna

Procedure:
1. Clean the sayote tops by cutting it to your desired length then remove the matured skin, then wash and set aside.

2. Saute the garlic until brownish, then add the tuna and simmer for a minute.
3. Increase the heat to high before adding in the sayote tops to avoid it from turning to grey, stir fry the leaves until cooked then add salt and pepper to taste before turning off the heat.
4. Serve it hot.

Puto Lanson or Puto Kamoteng Kahoy

 

One of the best snacks at our farm where cassava is abundant. This is very simple and easy to make that is why it is common at our farm where I grew up. I love this kind of puto, an original Ilonggo delicacy.

Ingredients for 4 servings:

4 cups grated cassava
5 tablespoons sugar
1 tablespoon Brown sugar or  mascuvado
grated coconut ( optional)

Procedure:
1. By using a cheese cloth squeeze the juice out of the grated cassava, until totally removed.

2. Combine the cassava and 5 tablespoons sugar, then mix will.

 3. Prepare the molders, I used an empty can of tuna. I put 3/4 full because this is so thick if I will make it full.

Empty can of tuna, I made holes so that the steam can pass through.

4. Sprinkle the molders with brown sugar or mascuvado then put the cassava mixture and steam for 20 minutes or until done.

Sprinkled with mascuvado

5. Serve hot with grated coconut or margarine. :-).

Binutong

A popular dainty ( kakanin) from Bicol region that is rich with coconut milk. Very creamy in every bite. Try this and you will surly like it. In my place banana leaves are just small that is why my binutong is mini :-).

Ingredients for 5-6 servings:
2 cups glutinous rice
2 1/2 cups coconut cream
pinch of salt
wilted banana leaves

Procedure:
1. Wash the glutinous rice then soak in coconut cream for an hour.

2. Put the banana leaves in a small bowl to serve as a mold for our binutong then spoon a portion and wrap it very well forming it like a pouch then tie with wilted banana leaves to secure the edges.

3. When you are done wrapping place in a steamer then steam until fully cooked. ( Around 90 minutes) It depends how thick your binutong.
4. Serve hot with coconut cream and sugar. Really yummy!