Kalamay Latik

Ingredients:

Kalamay

1/2 kg glutinous rice flour

1/3 cup white sugar

2 1/2 cup water

coconut oil

Syrup

3 cups water

1 1/2 cup palm sugar or brown sugar

Latik

2 x 400 ml cans coconut cream

Procedure:

Kalamay

Combine glutinous rice flour, white sugar and water in a bowl, mix well.

Grease heat proof container with coconut oil then pour mixture in.

Place in a steamer and steam for 25 minutes or until rice cake is cooked.

Grease a knife with some coconut oil then cut the rice cakes into squares, set aside.

Syrup

While kalamay is cooking combine syrup ingredients in a sauce pan, bring it to a boil and simmer for 10 minutes until sugar has dissolved and slightly reduced, resembling a runny version of maple syrup. Turn heat off then set aside.

Latik

In a non-stick pan pour coconut cream, bring to a boil while stirring occasionally. Continue to cook until coconut turns into curds and oil starts to separate. Lower the heat and continue to cook again while stirring occasionally until curds turn light brown.

Drain and separate oil from the toasted curds.

Combining together

Pour syrup on small bowls, add kalamay squares then top it with toasted curds (latik) and some coconut oil from the latik.

Empanadas de Pino

Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat.

Ingredients: (makes 8 six-inch empanadas)
For the filling:
2 hard boiled eggs, quartered
8 pitted green olives
24 raisins
the pino:
1/2 pound round steak, cut into 1/8″ -1/4″ cubes
2 cups onion, small dice
1 Tbs Extra Virgin Olive Oil
1 Tbs wheat all purpose flour
1 cup beef stock
1 cup water
1/4 tsp salt
1/4 tsp ground black pepper

For the empanada dough:
3 cups wheat all purpose flourAfter shaping the empanadas de pino, brush with an eggwash
1 tsp salt
1 tsp baking powder
1/3 cup non-hydrogenated vegetable shortening (I use organic palm oil shortenin that is certified CSPO), melted
1 cup milk

For glaze:
1 egg
1 Tbs milk

Procedure:
1. In a skillet, heat the  olive oil on high heat and when it starts to shimmer, add the small cubes of beef.  Brown the beef for 4 minutes, stirring.
2. Add the diced onion and cook for 5 minutes.
3. Combine the water and stock in a bowl, add the flour and salt and whisk until the flour is completely dissolved.
4. Add the liquid to the skillet and scrape the skillet to remove all the browned bits.  Add the black pepper. Simmer on high for 10 minutes until the liquid has evaporated.  The mixture should not be runny.

Allow the pino to cool down, then place in the refrigerator for one day so that the flavors develop.

For the empanada dough:
5. In a large mixing bowl, sift or whisk together the flour, salt and baking powder.
6. Add the melted shortening and milk and stir with a spoon to combine.  When the mixture is cool enough to handle, combine to form a sticky dough.
7. On a flat surface, knead the dough with your palms, vigorously, for 6 minutes.  You will see the dough become shiny and elastic.
8. Let the dough rest for 20 minutes, then divide it into 8 equal parts and mold them so that they look like little round pillows.
9. With a rolling pin, roll out the little pillows to 1/8″ thickness, so they look like disks with an 8″ diameter.  It’s exactly like rolling out a Texas Mexican flour tortilla.
10. Brush the edges of each disk with the egg wash.
11. Divide the pino among the four empanadas, placing 2 or 3 spoonfuls in the middle of each disk. On top of the pino place 1 quarter of a hard-boiled egg, 1 olive and 3 raisins.

12. Fold each disk into half-moons and tuck the edges to form a rectangle.
13. Brush the empanadas with egg wash and bake for 20-30 minutes until they are golden brown.
Serve hot.

Recipe from: adanmedrano.com

Siomai

Aside from Siopao this is one of the most well love Chinese influenced Filipino food.

Ingredients:
1 kg ground pork (proportion of fat to lean meat is 1:3)
1/3 cup chopped singkamas
1/3 cup chopped carrots
1 large onion, minced
bunch of spring onions
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
wanton wrappers

For the sauce:
soy sauce, calamansi, sesame oil and chili paste

Procedures:
Mix all the ingredients for the filling in a bowl. Meanwhile, boil water and brush steamer with oil. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

Serve with soy sauce, calamansi and sesame oil. Chili paste is optional. Or you can served it fried like the photo.

Ube Champorado

Ube champorado is made of ube haleya than the usual chocolate tableas with malagkit rice.

Ingredients:

1 cups malagkit rice, washed

4 cups water or more

1 cup       coconut milk

3 cups ube halaya

sugar depending how sweet you want it to be

violet food coloring or ube flavor

Procedure:

Cook rice, coconut milk and water until rice is soft stirring occasionally until cooked.

Add ube halaya and mix until smooth. Add food coloring or ube flavor. Mix well.

Serve with evaporated milk. 

Pancit Palabok

Ingredients:
1 pack bihon noodles, cooked according to package direction

Sauce:
2 tbsps oil
1 small garlic head, minced
1 small finely minced onion
2 tbsps achuete water
2 tbsps cornstarch
1 cups shrimp juice (refer to pancit palabok recipe)
2 tbsps patis or salt

Garnish:
chicharon, pounded
finely minced green onions
boiled shelled shrimps
boiled egg, sliced
fried minced garlic
smoke fish flakes (optional)
calamansi

Procedure:
In a skillet, saute garlic and onion. Cook till garlic is brown and onion is transparent. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Simmer over moderate heat until the mixture is thick. Season with patis (fish sauce) and pepper. Turn off the heat and set aside.

Pour or mix sauce and noodles. Garnish with chicharon, smoked fish flakes, shrimps and green onions. Serve with calamansi.

Shrimp Juice: Saute shrimp heads in butter until orange pour enough water. Add bay leaves. Salt and pepper to taste and boil until water is reduced to half.

Pansate

Pansate is a Caviteñean type of pancit which is similar to pancit canton except it is swimming in sauce thus could pass as Lomi. It offers a satisfying medley of textures, combining the softness of the noodles with the crunch of fresh vegetables, creating a delightful symphony for the palate.

Ingredients:

For Toppings

1/4 kilo pork, boiled and sliced into bite sizes
1/2 cup pork liver, sliced into bite sizes
a handful of snowpeas, ends removed
1 medium sayote, sliced diagonally
1 small bundle pechay baguio, sliced
1 medium carrot, thinly sliced diagonally
1 tbsp soy sauce
half a kilo egg noodles, rinse in running water
1 small head garlic, minced
1 onion, minced
black pepper
oil

For Sauce
soy sauce
pork/chicken broth
corn starch dissolved in warm water

Procedure:
Sauté onion and garlic in oil until onion is transparent. Add pork, and pork liver. Stir gently for 2 minutes. Add sayote and carrots, stir fry for a minute. Add chicharo then peachy baguio. Cover and cook for another minute. Add soy sauce and pepper to taste. Add enough pork/chicken broth then bring to boil, add corn starch mixture, stir in noodles. Keep on stirring until noodles is cooked. Be sure that the end product is swimming in sauce. Serve hot with calamansi.

Pancit Canton

This is a chicken and veggie version of the well loved variety of pancit dish which noodle dish of Chinese origin that has become very much a part of Filipino cuisine.

Ingredients: 
250 grams canton noodles
¼ kilo chicken, thinly sliced
¼ kilo cabbage or pechay baguio, sliced
1 pc carrot, sliced
a handful of baguio beans, sliced
1 small white onion, sliced
3 cloves garlic, mined
3 tbps oyster sauce
2 tbps soy sauce
2 cups water
2 tbps cooking oil
1 tbps all purpose flour (or cornstarch)

Optional:
sayote, sliced
broccoli, sliced


Procedure: 
In a pan, heat oil and sauté garlic and onions. Add Chinese chicken. Stir fry for 2 minutes.Add all vegetables and continue stir fry for 1 minute. Season with oyster sauce and soy sauce. Mix well. Set aside.

On same pan, boil 2 cups of water.Add the remaining oyster and soy sauce.Dissolve all purpose flour in 1/4 cup of lukewarm water and pour it on the wok. Stir until flour totally blend with liquid. Add the canton and cook until almost of the liquid are absorbed. Add the sautéed chicken and vegetables. You may opt to mix or you just top it over the canton noodles.

Guinatan Halo-Halo

Ginataan or Ginataang Halo-Halo, a favorite Filipino merienda made from boiled coconut milk with a mix of bananas, sweet potatoes, taro root, tapioca pearls and glutinous rice balls.

Ingredients:
    3 cup coconut milk
    4 cups water
    2 cups sweet potatoes, cubed
    2 cups Saba banana, cubed
    2 cups taro root or Gabi), cubed
    1/2 cup tapioca pearls or mini sago, cooked
    1 cup sugar
 
For Bilo-Bilo:
    4 cups glutinous flour
    1 3/4 cups water

Procedure:
Make the bilo-bilo by mixing rice flour with water. Roll in 1/2 inch balls.
Mix the coconut milk, water, sugar and bilo-bilo in a pot and bring to a boil. Lower heat and simmer for 10 minutes, making sure the balls don't stick together. Add the sweet potatoes, taro root and cook for another 5 minutes. Add the bananas and tapioca pearls. Cook for until the sweet potatoes and taro root are soft but not mushy. Serve hot.

Champorado

This is of the quickest Filipino merienda good during rainy days.


Ingredients:
1 cup malagkit(glutinous rice)
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated


Procedure:
Wash malagkit and drain. Add cocoa and water. Boil, stirring constantly.
Add sugar, stir and cook 2 minutes more. Add milk before serving.

Pancit de Choca or Pancit Pusit

Aside Pancit Puso one of the proudly Caviteñean born Pancit variety of less popularity and probably not written yet in Philippine Pancit LIST but is well loved by purely breed Caviteño's is the Pancit de Choca or Pancit Pusit. It it like combination of Adobong Pusit and Pancit.

RECIPE 1

Ingredients:

1 pack pansit bihon noodles (soak in hot water to soften)

1 kilo medium squid, cleaned, reserve ink sac

1/2 cup soy sauce

1/4 cup vinegar

1 1/2 cup water or more

1 medium onion, chopped

5 cloves garlic, crushed

2 bay leaves

oil

salt and pepper

Procedure:

Slice squid into rings and chop tentacles.

Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, soy sauce and ink sac. Simmer for 5 minutes. Remove the squid and set aside leaving the sauce. Add water and the rest of the ingredients. Combine with bihon and stir well. When done add squid on top. Serve.



RECIPE 2

Ingredients:

1 kilo squid, cleaned, reserve ink sac

1 kilo rice noodles (bihon)

2 pcs onions, chopped

5 cloves garlic, chopped

kinchay

cooking oil

black pepper

patis

msg (optional)

Procedure:

Slice squid into rings and chop tentacles.

Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, kinchay and little water. Season with black pepper and patis. When squid is cooked, add rice noodles and stir constantly until noodles is cooked. 

Chicken Empanada

Panada or Empanada are thin circular shaped dough patty stuffed with fillings like meat, fish, vegetables, cheese, fruits and even left-overs. It is a common snack mostly in Latin America, the Carribean, Portugal, Spain and Philippines.

The word "Empanada" comes from the Spanish word "empanar" meaning "to bread" or "to bake pastry".

Ingredients:

Filling
250 grams chicken breast, boiled and shredded
2 pcs medium potato, diced
1 pc large carrot, diced
2 pcs hard boiled egg, chopped (optional)
1 small can green peas

1 medium white onion, minced

3 cloves garlic, minced
1/2 cup raisins (optional)
1 tbp oil

1 tablespoon butter

salt and pepper to taste
1 can cream of mushroom or chicken (only if you want it creamy)

Pastry:

2 cups flour

2 tbsps sugar

2 tsps baking powder

1/2 tbsp salt

1/3 cup shortening or butter

1/3 cup ice water

Procedures:

FILLING:

Saute onions and garlic in hot oil and butter until translucent. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender. Add cream of chicken (if you are going to use one), peas, bellpepper, raisins and eggs simmer a further 2–3 minutes. Season with salt and pepper. Drain and transfer to a bowl, letting excess liquid drip. Set aside to cool.

PASTRY:

Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

Arroz Caldo

Arrozcaldo means “rice soup” in Spanish. This dish is like the Chinese congee and usually topped with an array of ingredients from boiled egg, fried tokwa, different meat parts to betamax (cube pork blood).





Ingredients:
4 pcs chicken thighs , boiled and flaked
1 cup glutinous rice
10 cups chicken broth
1 garlic, minced
1 large onion, chopped
1 medium ginger, sliced thinly
ground black pepper
fish sauce
oil
a pinch of saffron threads
fried garlic
half a dozen boiled eggs
spring onions, chopped


Procedure:
Saute garlic, onion and ginger in oil. Add chicken broth, saffron threads and rice, let it boil and simmer for 30 minutes, mix every 5 minutes to avoid rice sticking below the pot. Add flaked chicken, simmer for additional 10 minutes. Season with fish sauce, pepper.
Put in a bowl, add 1 egg then top with scallions and fried garlic.


Serve with calamansi on the side.

Ginataang Mais

A dessert snack made from whole kernel corn, glutinous rice and coconut milk.

Ingredients:
3 ears of young corn
1 cup coconut milk
3/4 cup glutinous rice
1/2 cup ripe jackfruit strips
sugar
water

Procedures:
Add enough water to cook glutinous rice in a casserole. Simmer to boil until rice is tender. Pour in the coconut milk, jackfruit and sugar. Simmer until corn is cooked. Adjust water and sweetness if necessary. Serve hot or cold.

Biko

Biko is a kakanin topped with latik (the golden brown curdles that form after rendering oil from coconut cream).


Ingredients:
2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)


Procedure:
Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.

Lomi

Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. This is commonly served in the panciterias and eateries around the city before.


Ingredients:
1/4 kilo lomi noodles
1/2 cup pork (sliced into thin strips)
1/4 cup shrimps, shelled
1/4 cup sliced shitake mushroom
1 cup shredded cabbage
1 small sliced carrots
6-7 cups chicken or meat broth
large onion, chopped
3 cloves garlic, crushed
2 tbsp cooking oil
1 tbsp cornstarch dissolved in water
2 raw eggs
2 tbsp patis
salt & pepper to taste

Procedure:
Saute garlic and onion until brown. Add pork, shrimps, and shitake mushroom.Add broth and patis. Cover and let boil for 10 minutes. Drop in noodles, carrots and cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve.


Note: Lomi is best eaten when hot.

Cuchinta

Cuchinta as how aunthentic Caviteñeans call it or kutsinta is a steamed steamed cake made out of rice flour, sugar and water usually paired with pancit and lugaw just like puto.



Ingredients:
1-1/2 cups water
3/4 cup brown sugar
1 tsp lye solution
1 cup rice flour


Procedure:
Combine water, sugar and lye and water.
Bring to a boil and cool.
Add to rice flour and mix until smooth.
Pour into cuchinta molds and steam for 10 to 15 minutes until firm.

Pichi-Pichi

Pichi-pichi is a Filipino dessert traditionally made of coconut and cassava. The recipe I am sharing today is made of glutinous rice.





Ingredients:
1 1/2 cup coconut cream
glutinous rice
1 cup sugar
pandan leaves
grated coconut





Procedure:
Cook glutinous rice in water with pandan leaves just like you do with plain steamed rice. Bring coconut cream and sugar in a sauce pan into a boil. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick. Allow to cool, then form into balls and roll in grated coconut.

Maruya

Maruya are sliced bananas coated with flour and egg, then deep fried.




Ingredients:

1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
2 tbps sugar
1/3 cup water++
achuete oil for color
ripe bananas (saba variety)
1/2 cup cooking oil
powdered sugar (optional)

Procedure:
Sift flour, baking powder, salt and sugar. Add water and achuete oil to the dry ingredients and mix until batter is smooth.
Peel the bananas and slice lengthwise into 2 pieces. Dip in the batter. Deep fry in cooking oil, browning evenly. Drain and serve with powdered sugar if desired.

Puto Bumbong

Puto Bumbong is an all year merienda that can be bought on some stores along the main road in Cavite City but is more highly popular all over the Philippines during the start of Simbang Gabi. This is a recipe I got online that is worth a try.

Ingredients:
1 kilo malagkit (glutinous) rice, mixed with 125 grams ordinary rice
shredded coconut
margarine
violet food coloring
banana leaves
water
salt
sugar

Procedure:
Soak malagkit and ordinary rice mixture in salted water with violet food coloring for an hour.
Dry overnight by putting inside a flour sack. Put something heavy on top to squeeze out water.
Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong). Attached bamboo tubes to lansungan. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong. Brush with margarin then top with shredded coconut and sugar before serving.


Note: The lansungan or a specially made steamer is constructed with two protruding tubes on a kettle like shaped steamer. The tubes are for holding the bamboo tubes filled with the puto bumbong mixture in order for the steam to pass through.

Lumpiang Prito

Lumpiang Prito is a spring roll made with vegetables. In Cavite City it is basically paired with Sinigang na Baboy and served traditionally every Saturday.

Ingredients:
3 large camote, peeled and cut into small cubes
1 small head of cabbage, shredded
500g of bean sprouts
1 white onion, diced
5 cloves garlic, minced
1/4 cup soy sauce
salt and pepper
30 large egg roll (wonton) wrappers, thawed
Oil for frying
1 lb of ground pork

Procedure:

In a large wok, fry garlic and onions over low heat until fragrant.

Increase head to medium-high and sauté ground pork until meat is no longer pink. Add soy sauce to taste. Toss in camote until cooked. Add shredded cabbage and stir-fry for a few minutes. Rinse and drain bean sprouts and add to wok, stir.

Season with salt and pepper. Drain and cool mixture.

Wrap a tablespoon of filling in each egg roll wrapper. Heat oil and drop one by one each rolled lumpia. Cook until lightly golden brown. Drain on a plate with paper towel and serve promptly with vinegar dip.

Note: Unfried rolled lumpia can be stored in a locked plastic container in the freezer.