July 9, 2020

Bibingkang Kanin Recipe


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Here is a Filipino dessert that every one will truly love especially those with a "sweet tooth". The Bibingkang Kanin.

Bibingkang kanin or some called bibingkang malagkit is made of glutinous rice, coconut milk, and brown sugar.

Cooking this delicous dessert will need a lot of patience and strength in stirring or mixing the glutinous rice.

The glutinous rice is first half-cooked using 2nd extract of coconut milk.

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After the glutinous rice is done, it is then tranfered in a wok with brown sugar dissolved in coconut milk.

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Cooking is done with continuous strirring until the glutionus rice becomes chewy and stricky.

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Once it is ready, the mixture is poured in a mold then topped with creamy coconut caramel then baked in oven until toppings becomes brown.

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Baking can be done in an oven or placing a thin sheet of pan with charcoal on top until the coconut caramel turn brown.

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Bibingkang Kanin

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Ingredients:
¾ kilo glutinous rice
5 cups coconut milk, first extract
5 cups coconut milk, 2nd extract
¼ kilo brown sugar
½ cup butter
2 tbsp. vanilla

For the topping:
3 cups coconut milk
¼ kilo brown sugar
2 tbsp. vanilla

Cooking Instruction:
1. Cook the glutinous rice in 2nd extract coconut milk. Just like cooking ordinary rice. Set aside.
2. Dissolve brown sugar in first extract of coconut milk, add vanilla and let it boil.
3. Add the cooked glutinous rice and butter.
4. Continue stirring them for about thirty minutes or until it become sticky.  Set aside. (I bet you will get your biceps work here)
5. In a greased rectangular pan, put the cooked rice and level it leaving space for the topping. Set aside.

For the toppings:
1. Mix all the ingredients and cook in low fire stirring continuously until it becomes thick.
2. Pour over the cooked rice.
3. Bake in a pre-heated oven (130C) using the tope heater only until the toppings become brown.
4. Cool and cut into about 1.5in x 1.5in using greased knife and serve.

This can be served chilled too.
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May 28, 2020

Pancit Malabon Recipe


It weekends again and time to make special dishes.

Here is a simple yet mouth-watering snack. Pancit Malabon.

Pancit Malabon

Pancit Malabon is a Pinoy dish made of another variety of noodles originated from Malabon City, where the name probably came from. It is also known as Pancit Luglug.

The noodles is round and thicker compared with pancit bihon.

Pancit Malabon

The sauce is yellow-orange due to the annatto or achuete seeds. The sause is flavored with shrimp broth and fish sauce or patis. It is further thickened by adding ground chicharon and beaten eggs.

Pancit Malabon

Pancit Malabon is commonly topped with cooked shrimp, squid, boiled eggs and tinapa flakes and garnished with chopped spring onions, toasted garlic. It is best served with calamansi.

Pancit Malabon

Pancit Malabon


Ingredients:

For Sauce:
1/4 kg giniling
2 cloves garlic, crushed and minced
1 small onion, minced
1 tablespoon achuete powder, dissolve in 1/2 cup water
2 pork cubes in 3 1/2 cups waters
6 tablespoons flour
crushed chicharon
pepper and salt to taste

Toppings:
3 hard boiled eggs
spring onions
crushed chicharon
calamansi

Pancit Malabon noodles (454 g), cooked according to packaging instruction

Direction:

1. Saute garlic and onion. Then add giniling and cook until brown.
2. Add dissolved achuete powder and pork broth. Let simmer for 2 minutes.
3. Slowly add the flour with constant stirring to achieve it's sauce texture consistency. Simmer for 1 minute.
4. Add the cooked Pancit Malabon noodles and add the crushed chicharon.

Serving size: 4-5
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May 5, 2020

Chicken and Ampalaya Guisado Recipe


The Ehanced Community Quarantine is extended until May 15, 2020. This means this is another half-month challenge to every one.

During this period, one of the challenges we are facing is wat to serve on the table.  Halos lahat na yata ng alam na lutuing ulam at nagawa na.

Chicken and Ampalaya Guisado

Here is another suggestion that you may include in your week's meal. Chicken and Ampalaya Guisado.

Some may think na mapait because of the amplaya. One tip for you to get a less bitter amplaya, you need to pick the ampalaya with larger wrinkle gap.

Chicken and Ampalaya Guisado Recipe

Chicken and Ampalaya Guisado

Ingredients:

2 large amplalaya, sliced into about half inch thick
1/2 kilo chicken, tinola or adobo cut
2 medium-sized tomato, sliced
1 medium-sized onion, chopped
4 cloves garlic, minced
salt to taste

Direction:

1. Saute onion, garlic and chicken until no more traces of blood in the chicken meat.
2. Add tomatoes and let it cooked.
3. Pour about 1 cup of water and bring to boil.
4. Lower the heat and add ampalaya.
5. Season with salt and simmer until ampalaya is cooked.

Serving size: 3-4
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April 28, 2020

Crispy Chicken Skin Sisig Recipe


In the previous post, we shared how to make Crispy Chicken Skin. Since there are some left-overs, medyo nakakasawa na din if you are going to serve it the same.

Here is another must-try recipe on chicken skin. Why not make it as sisig.

Crispy Chicken Skin Sisig

This is not only good for main dish but as an appetizer too.

Although a bit tedious like making the pork sisig, the finish product is definitely great.

After making the chicken skin crispy, it is then finely copped.


It is then sauteed together with lots of onions.


To make the dish quite healthier, finely chopped fried tokwa is added.


Serving this in a sizzling plate topped with egg will surely make your meal satisfying.

Crispy Chicken Skin Sisig

Here's the full recipe.

Crispy Chicken Skin Sisig Recipe

Crispy Chicken Skin Sisig
Ingredients:

1/2 kilo chicken skin, deep-fried and finely chopped
6 pcs tokwa, fried and cut into small cubes
1 medium sized onion, chopped
1 egg
1/4 cup calamansi juice
Oi, salt and pepper

Cooking Instruction:

1. Saute onion.
2. Add chopped crispy chicken skin and tokwa.
Continue cooking for about 5 minutes.
3. Add calamansi juice, salt and pepper.
4. Simmer for about 1 minute. Set aside.
5. In a sizzling plate, add little oil and butter. Add the cooked chicken skin and tokwa sisig.
6. Cook for a few minutes. Then topped with egg, mayonnaise and chili.

Serving size: 4-5


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April 24, 2020

Crispy Chicken Skin Recipe


During our last visit to the grocery, in the fresh section, I was able to find chicken skin. Medyo matagal na din ako hindi nakakabili nito.

The chicken skin is best fried until crispy and served with either lechon sauce or simply spiced vinegar.

Crispy Chicken Skin, recipes, chicken recipes, Crispy Fry Breading Mix, Ajinomoto

To achieve its crispiness, I used Ajinomoto's Crispy Fry Breading Mix.

Crispy Chicken Skin, recipes, chicken recipes, Crispy Fry Breading Mix, Ajinomoto

Crispy Fry Breading Mix is available in different flavors. Previoously, we used the original flavor in Air-Fried Chicken. This time, we tried the garlic flavor.

Crispy Chicken Skin, recipes, chicken recipes, Crispy Fry Breading Mix, Ajinomoto

Making the Crispy Chicken Skin is very simple. Be sure to drain excess water from the skin then toss it with Crispy Fry Breading Mix.

Deep frying is the best way to cook this.

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Here's the full recipe.

Crispy Chicken Skin Recipe

Crispy Chicken Skin, recipes, chicken recipes, Crispy Fry Breading Mix, Ajinomoto

Ingredients:

1 kilo chicken skin, washed and drained
1 pack Crispy Fry Breading mix

Direction:
1. Mix chicken skin with Crispy Fry Breading mix until chicken skin is coated.
2. Deep fry until chicken skin is crispy and golden brown.
3. Drain excess oil in a strainer or paper towel.
4. Serve with spiced vinegar.

Serving size: 5-6 

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April 22, 2020

Lunch Baon Ideas: Chicken Katsu ala Mcdo


Preparing baon for my family is one thing I love doing. Like what I have said in my previous post, bringing your baon to school or work has many advantages.

Read: Lunch Baon Ideas: Pork Bistek and Turmeric Rice

Chicken Katsu ala Mcdo Recipe
What's in my Yumbox
Snack: egg sandwich, apple slices, Flat tops chocolate, Goya Bitz + 
Minute Maid apple juice drink

Chicken Katsu ala McDo and rice in #BubeeLunchJar

Chicken Katsu ala Mcdo Recipe

For less than 100 pesos, you can have lunch baon good for 3 persons na. Here's a rough computation of ingredients and the easy cooking recipe of Chicken Katsu.

Chicken Katsu ala Mcdo Recipe

Chicken Katsu ala Mcdo Recipe

Ingredients:

3 pieces Bounty Fresh Torikatsu (bought it on sale at 100 pesos, 6 pieces) - 50 pesos
3 pieces egg - 21 peso
= 71 pesos

Cooking Instruction:

1. Cook Torikatsu for 15 to 20 minutes in pre-heated airfryer at 190 C. Set aside.
2. Fry sunny side up egg in a pan.
Top Torikatsu and egg on plain or fries rice.

Serving size: 3

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April 15, 2020

Ensaladang Amplaya Recipe

Here is a simple recipe that is common to Ilocanos - the Ensaladang Ampalaya. It sounds bitter but tastes great. Not only that, ampalaya has lots of health benefits.

When we say Ensaladang Ampalaya, many thought of the ampalaya fruit. This one uses the leaves instead.

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I collected the leaves of ampalaya from my urban garden.

This can serve as a main course paired with fried fish and/or pork green mangoes with spicy alamang or as an appetizer.

Ensaladang Ampalaya

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Ingredients:

Ampalaya leaves, about 20-30 pieces
1 large tomato, chopped
1 medium-sized onion, chopped
1 tbsp ginisang alamang

Direction:

1. Soak ampalaya leaves in hot water for about 20 minutes.
2. Drain and squeeze out water from the leaves.
3. In a bowl, toss amplaya leaves, onion, tomatoes, and alamang.
4. Serve with fried fish or pork.

Serving size: 1-2
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April 14, 2020

Lumpiang Sariwa Recipe


During this time, we need to eat healthy meals to boost our immunity to fight COVID-19. But are you running out of meals to serve this Enhanced Community Quarantine period?

Here is a simple but nutritious food. Lumpiang Sariwa.

Lumpiang Sariwa, recipes, vegetable recipes

Lumpiang Sariwa is commonly cooked using jullienned ubod or toge (mungbean sporuts) mixed with vegetables and meat or shrimp wrapped in a thin egg crepe.

Lumpiang Sariwa, recipes, vegetable recipes,

This tasty and full of texture dish served with sweet and garlicy sauce topped with ground roasted peanuts.

Since there is a quarantine, buying ubod is quite difficult but if you really crave for Lumpiang Sariwa, you can do it without the ubod.

Cooking is just easy. Just saute the vegetables.

Lumpiang Sariwa, recipes, vegetable recipes,


You can ask your kids to help you with it, especially in the wrapping step. They would love that.

By the way, when I was a kid, I was amazed how the wrapper was made. Thank God for online recipes now, you can make lumpia wrapper as easy as 1,2,3! 

Lumpiang Sariwa, recipes, vegetable recipes,

Just mix a cup cornstarch, a cup water, an egg and a tablespoon of cooking oil.  It would also be helpful if you have a flat non-stick pan like Tefal Frypan, but choose the smaller one.

Lumpiang Sariwa, recipes, vegetable recipes, Tefal frypan

You can make Lumpia sauce too.

Lumpiang Sariwa, recipes, vegetable recipes, Tefal frypan

Wrap the sauteed vegetables, add lettuce for the presentation.

Lumpiang Sariwa, recipes, vegetable recipes

Then pour over the sauce. Looks yummy!

Oh before I forgot, we have a Youtube Channel under Home Cooked Meals PH. Here's the video of how to make Lumpiang Sariwa.


Here's the full recipe.

Lumpiang Sariwa Recipe

Lumpiang Sariwa, recipes, vegetable recipes


Ingredients:
1 cup beans, sliced thinly
1 medium-sized carrot, julienned
1 cup cabbage, shredded
4 cloves garlic, minced
1 medium-sized onion, minced
Salt and pepper to taste

For the wrapper:
1 cup cornstarch
1 cup water
1 egg
1 tbsp cooking oil

For the sauce:
¼ cup cornstarch
1 cup water
¼ cup brown sugar
2 tbsp. soysauce
6 cloves garlic, minced
dash of pepper

Cooking Direction:
1. Sauté onion and garlic.
2. Add the vegetable ingredients for the stuffing until cooked. Set aside

For the wrapper:
1. Beat egg until frothy.
2. Add water and mix.
3. Slowly add cornstarch and cooking oil.
4. Mix until no more lumps is observed.
5. In a pre-heated flat pan, pour about 1 cup and spread all over the pan.
6.Let it cook until all sides are starting to rise before removing from the heat. Do this to the rest of the mixture.

For the sauce:
1. Mix all the ingredients except for the garlic.
2. Place over low heat stirring constantly until it became clear and translucent.
3. Add garlic.
4. Simmer for 2 minutes.
Remove from heat.

Wrap about 1/2 cup of the stuffing and serve with sauce.

Serving size: 2-3


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April 8, 2020

Turbo Crispy Chicken Recipe

Yesterday, every employee in our company received chicken as a "bonus" especially for the "frontliners" of the company who keeps on reporting to work since the start of the Enhanced Community Quarantine due to COVID-19.

The chicken is really huge that it weigh about 2 kilos per piece. What to do with this chicken? Here is a suggestion on what to do with a Bounty Fresh Chicken - Turbo Crispy Chicken

lechon manok, fried chicken

It was called "Turbo" because it is cooked in a turbo broiler, a healthier option since it will drain oil or fats rather than frying it. You can also try this recipe using Philips AirFryer.

Since the chicken are frozen, it must be cooked slowly to avoid the inside part undercooked.

lechon manok, fried chicken

The turbo broiler is set first at low temperature (175C-180C) for about an hour turning chicken every 30 minutes to cook the meat evenly. The temperature is then raised to a higher temperature to make the skin crispy. 
lechon manok, fried chicken

Making this dish does not require special marinade, only salt and ground pepper. You can also use your own marinade recipe.

Turbo Crispy Chicken Recipe

lechon manok, fried chicken

Ingredients:
1 whole Bounty Fresh chicken
salt and pepper for dusting

Cooking Instruction:

1. Rub chicken with salt and pepper. You can other seasoning to make it tastier. Let it stand for at least 2 hours.
2. In a turbo broiler set the temperature to 180C and cook the chicken for 30mins.
3. Turn the chicken and cook for another 30 minutes.
4. Increase the temperature to 200-225 and cook for 10 minutes until skin turns brown and crispy.
5. Turn the chicken to the other side and cook for another 10 minutes.

Serving size: 5-6



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April 6, 2020

Spicy Crispy Adobo Chicken Flakes Recipe


Last night we have brown rice congee or arroz caldo for our dinner. We are thinking of something to pair with the congee aside from eggs. Unfortunately, all of the stores are closed on Sunday due to Enhanced Community Quarantine.

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Since we had still have chicken breast fillet in the fridge, we think of cooking crispy adobo chicken flakes to serve as toppings to the congee.

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This crunchy and delicious adobo flakes are not only good with rice congee or arroz caldo but it can be a perfect toppings for plain rice, salads, and soups too.

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You can add chili garlic sauce or simply drop chili pepper when cooking crispy adobo chicken flakes if you want it spicy.

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Spicy Crispy Adobo Chicken Flakes Recipe

Spicy Crispy Adobo Chicken Flakes, chicken recipes, adobo, easy recipes, recipes,

Ingredients:

1 1/2 boiled chicken breast (or left over adobo or lechon manok), flaked
Onion, minced
Garlic, minced
1/4 cup oil
1/2 cup soy sauce
2 tsps vinegar
1/2 tsp ground pepper
1 tsp brown sugar
2 tbsp chili garlic sauce or chili powder

Cooking Instruction:

1. In a pan, add Saute garlic and onion.
2. Add the chicken flakes. Stir fry until the chicken is light brown and crispy.
3. Add soy sauce, vinegar, brown sugar, chili garlic and pepper. Let it simmer for 2-3 minutes in low heat.
4. If you will store it in a bottle you can add corn or olive oil, or any vegetable oil of your choice.
Refrigerate. You may serve it as is over hot rice or re-heat it.

Serving size: 5-6

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April 4, 2020

Mango Graham Smoothie


Mango Graham Shake

Now that we are experiencing the heat of summer and while under Enhanced Community Quarantine, staying at home needs some means to cool down the temperature.

Ice candy, ice cream, or just plain cold water is a good relief. But here is a simple yet satisfying cooler - Mango-Graham Smoothie.

Mango Graham Shake

Mango-Graham Smoothie is a shake version of Mango Float.

Mango-Graham Smoothie Recipe

Mango Graham Shake

Ingredients

1 whole ripe mango peeled and seed removed
1/2 box all purpose cream
1/2 cup condensed milk (can be replaced with 1/2 cup evaporated milk + 1/2 cup white sugar)
1 cup graham crackers, crushed
Ice cubes

Direction:

1. In a blender, put all the ingredients and mix until ice becomes fine
2. Put in a mason jar or glass then topped with crushed graham.
3. Drizzle with chocolate syrup (Optional)

Serving size: 2-3

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April 3, 2020

Ginataang Sitaw at Kalabasa Recipe


Having your home-grown vegetables gave a lot of advantages. You can have your freshly picked vegetables ready to be cooked.

Last Sunday, we collected the string beans or sitaw from our Urban Garden and have it for our lunch.

Ginataang Sitaw at Kalabasa

Since we have sqaush in the fridge, this will be best paired with the sitaw and have ginataang gulay using Knorr Ginataang Gulay Complete Recipe Mix.

Ginataang Sitaw at Kalabasa, Knorr Ginataang Gulay Complete Recipe Mix

With Knorr, all you have to do is saute, drop the veggies, then add Knorr Ginataang Gulay Complete Recipe Mix.

Ginataang Sitaw at Kalabasa

Simmer then wait until the vegetables are cooked.

Ginataang Sitaw at Kalabasa

And you can actually tell how yummy it is just by its smell.


Here's the easy recipe:

Ginataang Kalabasa at Sitaw Recipe


Ginataang Sitaw at Kalabasa

Ingredients:

½ kilo squash, peeled and cut into chunks
8 pcs bundle string beans - cut into about 2 inches
1 pouch Knorr Ginataang Gulay Complete Recipe Mix
1/2 cup giniling
Onion, minced
Garlic, minced
Salt and brown sugar

Cooking Instructions:

1. Sauté onion and garlic, and giniling until golden brown
2. Add the ginataang gulay mix dissolve in 1 cup of water and simmer.
3. Add squash and string beans. Simmer until veggies are cooked. Add 1 tsp of brown sugar (pang balance ng lasa)
4. Simmer until oil starts to appear. Simmer for another minute. Adjust the taste by adding salt.

Serving size: 3
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