Directions:
1. Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning.
2. Add milk little by little, mixing thoroughly.
3. Add slightly beaten eggs.
4. Continue mixing over moderate heat. Flavor with kalamansi juice.
5. Remove from fire.
6. Drop by teaspoonfuls on wilted banana leaf or wax paper.
Ingredients:
4 whole eggs
4 tbsp mayonnaise
2 teaspoon sweet pickled relish
2 tbsp green onion, finely chopped
pinch salt to taste
freshly ground pepper to taste
Directions:
1. Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
2. Lower heat.
3. Cook eggs for about 10 minutes.
4. Remove from heat, drain and immediately cool eggs with cold running water.
5. Peel eggs and finely chop.
6. Add mayonnaise, pickled relish, chopped onion, salt and pepper and mix
7. Spread on a slice of bread.
8. Garnish with lettuce or sprouts (optional)
I always look forward to taste Filipino fruit salad in most special occasions. The word “buko” means young, green coconut. Buko is one of the main ingredients of Filipino sweets and deserts.
Here is the recipe of Filipino buko fruit salad. Make your own Filipino buko fruit salad as a tasty treat no matter where you may be in the world.
Ingredients:
1 large can of regular fruit cocktail
1 large can of tropical fruit cocktail
1 package shredded buko (young coconut strips)
1 can of condensed milk
2 cans of all purpose cream
½ or 1 bar of cheddar cheese cut into cubes (optional)
Directions:
1. Drain syrup from fruit cocktails can, shredded coconuts and bottles of nata de coco. Tip: Drain them quickly by combining them all together in a strainer. Leave the ingredients there for 10 to 20 minutes to drain any excess syrup.
2. Place drained fruit cocktails, shredded coconut and nata de coco in a large mixing bowl.
3. Add condensed milk. Mix well.
4. Add all purpose cream and cubed cheddar cheese.
5. Put the large bowl in the fridge to chill for 30 minutes to 1 hour. I prefer to chill the buko fruit salad overnight.
Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter
Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.
Polvoron coated in sweet chocolate makes an excellent gift during special occasions such as Christmas parties or birthdays.
Ingredients:
2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter
Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar
Directions:
1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.
Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.
Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.
Bilo bilo
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in water
refined white sugar
Sauce
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
Banana leaves Directions:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
Place ground malagkit in a cheese cloth and squeeze out water.
2. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
3. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls
on the pan. Set aside.
4. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
5. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
6. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
7. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.
Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick sauce and rich taste makes it an irresistible afternoon snack.
Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)
Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **
Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.
1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.
Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)
Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.
Buko Pandan is one dessert that Filipinos can’t do without. Buko pandan is a mixture of the goodness of coconut, soft gelatin, sweet milk and soothing pandan. Try this fool-proof recipe at home and for parties. Enjoy!
Ingredients:
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago
1 scoop fo vanilla ice cream (optional)
Directions:
1. Boil about 8 cups of water
2. Wash pandan leaves and tie it into a knot.
3. Add pandan leaves to boiling water.
4. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water.
5. Let it simmer for 5 minutes.
6. Strain the pandan leaves and put the simmered gelatin in a container.
7. Let it cool “room temperature” then put in fridge.
8. In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream.
9. Add fresh or frozen shredded coconut in a bowl.
10. Mix it well.
11. Best served chilled.
Loading ...
(7 votes, average: 3.43 out of 5)
