Champorado with Gata

champorado with tinapa

One of my childhood food that I still crave every now and then. Yummy!

Ingredients: 
1/2 cup glutinous rice
1/2 cup ordinary rice
8 cups water
2 cups pure coconut milk
1/2 cup chocolate powder
sugar (according to your taste)


Procedure:
1. Mix the rice and wash it then put in a pot together with the water and bring to a boil. When it is boiling, stir occasionally so that it will not stick at the bottom of the pot. Add the chocolate powder then simmer over low heat until the rice is very tender.
2. When it's done add the coconut milk and stir until evenly mixed, then add sugar and simmer for few minutes and turn off the heat.
3. Serve it hot with tuyo or tinapa  and enjoy!

Buko Pandan Salad with Tapioca Pearls

Last time I made buko pandan salad  and it was so delicious that we craved for more, that's why the next day I made again and this time I put tapioca pearls as an extender, it is even yummier and we enjoyed it all.

Ingredients:
6  pieces young coconut ( scraped and well drained)
3 cups Nestle cream or All Purpose Cream
1 1/2 cup condensed milk (add if needed)
1 small can evaporated milk ( 154 ml)
1/4 kilo tapioca pearl ( Cooked and drained)
1 pack ( 10 grams) unflavored green gelatine powder
3 tablespoons pandan flavor

Procedure:
1. Cook the gelatine according to its packaging procedure then add the pandan flavor, mix well and pour in a molder and refrigerate until harden. Cut into dice or cube.
2.Mix all the ingredients then refrigerate for few hours.
3. Serve with a smile and enjoy :-).

Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).

Ingredients for 4 servings:
1/2 kilo beef tenderloin ( slice thinly)
1/4 cup soy sauce
1/4 cup vinegar
1/4 teaspoon ground pepper
3 cloves garlic ( minced)

Procedure:
1. Combine all the ingredients and mix well then dry under the sun.

3. When it's dried it's ready to be fried.

4. Fry until done then serve it hot. You can top it with toasted garlic.

Paksiw na Matambaka

Matambaka is a common fish in the Philippines and always available at the market throughout the year. When it is very fresh it is so tasty and I like to cook it as paksiw. Paksiw is a Filipino cooking method that uses vinegar. It is simple and easy to do.

Ingredients:
1/2 kilo matambaka
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion
thumb size ginger( strips)
some chili
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice

Bihon with Tuna Chunks

A delicious combination of rice noodles and tuna, loaded with vegetables making the dish super nutritious.

Ingredients:
1/2 kilo bihon
3 cloves garlic
1 small onion
1 can tuna (chunks)
6 cups water
1/4 teaspoon ground pepper
salt to taste
1 cup cleaned cauliflower
5 pieces green beans ( sliced diagonally)
3 cabbage leaves ( sliced diagonally)
1 carrot( Sliced into strips)


Procedure:
1. Saute the garlic and onion then add the tuna 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 give a good stir, simmer and stir until cooked.
4. Serve it hot.

Nilagang Buto ng Langka

Masarap at malinamnam ang nilagang buto ng langka, kaya pagkatapos naming kainin ang laman inipon ko ang mga buto, hinugasang maigi at nilaga ko.Masarap po ito lasang mani para sa akin.

Jackfruit=Langka

Seeds=buto

Mga sangkap:
buto ng langka
tubig (sapat na makapagluto sa mga buto)

Paraan ng Pagluluto:
1. Ilagay sa kaldero ang tubig at buto ng langka, pakuluan hanggang sa lumambot (45 minutos o higit pa).

2. Kapag luto na ay alisin ito sa tubig at pwede ng ihain.

Ginisang Kulitis

Wild Spinach or kulitis were not planted in our garden, they just grew naturally. It can be used in many dishes but I love it sauteed with sardines. Have you seen this at your backyards? They're everywhere. Just get the top part then wash very well and it is ready to be used.

Ingredients:
3 cups kulitis
1 can sardines
1 onion
salt and pepper to taste

kulitis

Procedure:
1. Wash the kulitis very well and set aside. Saute the onion then add the sardines and simmer for a minute.

Fresh wild spinach- kulitis

2. Increase the heat to high then put the kulitis, salt and pepper to taste and stir very well for a minute then turn off the heat.
3. Serve it with rice and do not forget to smile. :-).

Organic Leche Flan

I made this for a pregnant friend that's why I used organic products because as much as possible I want it to be nutritious. Since there is no organic condensed milk I used the one that's labeled "light" lesser calories. My pregnant friend enjoyed the leche flan so much :-).

Ingredients:
4 organic egg yolks
1 cup condensed milk (light)
3/4 cup organic fresh milk
2 tablespoons organic sugar or 3 tablespoons honey

Procedure:
1.Mix together the fresh milk, condensed milk and egg yolks until fully combined.
2. In a molder put the sugar then melt until it caramelized, let cool.
3. Strain the leche flan mixture and pour in the molder then steam for 45 minutes or until done.
4. Refrigerate  before serving and enjoy!

Buko Pandan Salad

Buko pandan is a popular sweet salad in the Philippines that is so creamy and yummy made with young coconut meat and added with pandan and gelatine.

Ingredients:
6  pieces young coconut ( scraped and well drained)
2 cups Nestle cream or All Purpose Cream
1 cup condensed milk (add if needed)
1 pack ( 10 grams) unflavored green gelatine powder
2 tablespoons pandan flavor


Procedure:
1. Cook the gelatine according to its packaging procedure then add the pandan flavor, mix well and pour in a molder and refrigerate until harden. Cut into dice or cube.
2.Mix all the ingredients then refrigerate for few hours.
3. Serve with a smile and enjoy :-).

re-cooked June 4, 2014

Note: If using pandan leaves, boil 6 pandan leaves with 4 cups of water then use the pandan water when you cook the gelatine.

Binagoongang Sitaw

String beans cooked deliciously with shrimp paste. I hope you will try this.

Ingredients:
1/2 kilo string beans ( sitaw)
1/2 cup shrimp paste ( bagoong) make sure it is not too salty
3 cloves garlic
1 cup water
1 onion

Procedure:
1. Saute garlic and onion then add the shrimp paste and saute until well cooked.
2. Add the water and allow to boil then increase the heat to high then add the string beans and stir every now and then until done.
3. Serve it hot.