When summer is hot there is no better way to beat it but by eating cold stufs.  Filipinos love cold snacks like Halo-halo or Banana con hielo for they are easy to make and are definitely delicious.You can always find one at a nearby shop.  Kids on the other hand enjoy ice-candy all year round.  Even when rainy season comes, Ice-candy are a  sure hit to children.  Here’s a recipe to try;

Buko Salad Ice-candy

Ingredients:

one fourth cup of sago (tapioca)

1 tablespoon of dried raisins

half a cup of shredded coconut meat

1 sweetened banana (saba in preferance)

half a cup of melon strips

half a liter of coconut juice

one fourth cup of evaporated milk

5 tablespoons of sugar

Procedure:

Mix everything in a big bowl.  Taste the sweetness to determine if you want to add more or less sugar.  Pour them with the help of your funnel on your ice-candy bags.  Freeze them for at least 24  hours.

Siopao is one of my favorite Filipino snack.  In my family we love to pair it with wonton soup and some siomai dipped in soy sauce and Kalamansi. Although we used to cook our own siopao , nowadays buying is a lot easier than cooking them as you can even find them in some Fastfood restaurants.  If you have time and would love to try the home-made version of Siopao here’s a great recipe to try.

Siopao Recipe

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs  sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil.  Mix well.  Put some salt and pepper to taste.  Your dough balls will double in size, punch them down. Knead them one by one on your floured table.  Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling.  Gather sides toward the center, twist and be sure to seal it correctly.  Place the pinched side down on a parchement paper.  Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

Sometimes I wonder what makes filipinos crazy about Fruit Salad! For no special occassion is complete without this dessert to finish off all those mouth-watering dishes that we ate. Pinoy Fruit Salad is different because we love it sweet, creamy and gooey! The longer they stay in the fridge the better it taste!

Pinoy Fruit Salad

Ingredients:

If you are in a hurry you can either use 1 can of tropical fruit cocktail

or If you prefer freshness then go for: freshly cut fruits like mangoes, bananas,apples, pear, watermelon, melon

half a cup of pineapple chunks

half a cup of fresh lychees

half a cup of freshly grated coconut

half a cup of sweetend sago (tapioca)

half a cup of nata de coco (optional)

one can of condensed milk

1 pack of heavy all purpose cream

Procedure:

This is so easy even children can do. Mix them all in the bowl and be sure they are well stirred. Put them in the fridge for at least two hours.

Bitso Bitso (Pinoy Donut)

Ingredients:

150 g of flour

1 tablespoon of orange water
50 g of sugar
2 tablespoons of vegetable oil
1 egg
10 cl of warm milk
1 sachet of dry yeast
a pinch of salt
cooking oil for deep frying
and icing or granulated sugar for coating

Dissolve the dry yeast in warm milk. Separate the egg yolk from the white. In a bowl put the flour, half of the sugar, the salt, the orange water, 2 tablespoons of vegetable oil and the egg yolk. Mix them well. Then add the yeast-milk mixture in the flour. Mix well and let it stand for three hours. Whisk the egg white until it becomes firm, then add the rest of the sugar. Mix them well. Add this mixture on the dough and combine them until it becomes homogenous. Warm your oil in a deep frying pan. Scoop a spoonful of your dough and slide it directly to the warm oil. It should be cook on both sides until its golden brown, about five minutes. After cooking dry them in

Let’s say its a  good way to say that you  invited them into your kitchen!

Claudine’s Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed
½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.

Adobo is a Spanish term for marinade or seasoning but in Philippines it is considered the most popular dish among Filipinos.  Every region has their own version of this dish inspired by the Spaniards their colonizer for three centuries garnished with Filipino’s ingeniuty.  Here’s a recipe of a famous filipina actress who is also a good cook. Try it and love it!

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

]]> http://www.in-the-philippines.com/adobong-ilonggo/feed 1 http://www.in-the-philippines.com/chicken-kinasal http://www.in-the-philippines.com/chicken-kinasal#comments Sun, 17 May 2009 13:51:15 +0000 admin http://www.in-the-philippines.com/?p=205 Are you familiar with tabon tabon fruit? Probably not.  A fruit native only to northern Mindanao and Camiguin Island. This is an intriguing fruit that physically looks like an elongated chico, with a hard shell, but the pulp inside looks unusual and somewhat like a split brain. Tabon tabon was said to be the key to the assertion that Filipinos enjoyed kinilaw (dish of raw fish or meat) well before the Spaniards arrived, because tabon tabon shells were found near fish bones in an anthropoligical site in the south. The pulp is used to remove the “fishy” taste of fish “langsa” and may have other medicinal properties as well. Here’s a recipe where you could use this unusual fruit  featured in the television serie Ysabella of Judy Ann Santos.

Chicken Kinasal of Judy Ann

Ingredients:

1 kilo of chicken cut in serving portions

1 spoon of tabon tabon fruit (hydrophytune orbiculatum) A fruit native in Northern Minadanao and Camiguin, this fruit is normally use in preparing Kilawin as this removes the pungent smell of the fish (langsa)

2 tablespoons of honey

1 tablespoon of bagoong balayan (fish pasta)

2 dayap or lime juice (you can replace this with lemon or kalamansi)

Procedure:

Mix all the ingredients and marinade for 24 hours. The next day steam the chicken for thirty minutes. Then in a frying pan fry the chicken until its golden brown.

Ingredients:

500 g of flour

200 g of butter

5 eggs

half a cup of warm milk

1 teasepoon of sugar

50 g of sugar

10 g of dry yeast

1 egg for eggwash, grated cheese, sugar to top it and some margarine

Procedure:

Start first by putting one cup of flour in a big salad bowl and add your warm milk. Put the the yeast and salt. Try to put the salt as far as possible from the yeast. Mix well this mixture and add your egg and sugar. Continue mixing, pour on the top another one cup of flour and let this stand for about an hour. We want the yeast to ferment. You will notice later that the flour you put on the top seems to crack that’s the indication that the yeast have already started fermenting. Add the rest of the flour (but be sure to do it little by little try to leave about half a cup), add your butter cut in small cubes. If you have a kneading machine or a bread machine you can use them to help you handle the dough. The dough will be very sticky at this point. You will have to add the butter and eggs at the same time little by little. Be sure that the butter is cold so it wont stick too much. Add more flour if needed. Knead this dough for about ten minutes. Put some oil on your salad bowl and put back this sticky dough cover it with floured towel and put this in the fridge. The next day, get your dough and try to knead it again. Cut your dough in 8 equal portions. Roll each portion into a small rounded band and make your ensaymade. If you want you can just make a giant ensaymada. You need to put directly on the top of your parchment paper your ensaymada. Brush it with egg white and let it stand for another two to three hours before baking. Preheat the oven at 200° celsius. This would depend on a lot of ovens, bake your bread for about twenty minutes. Before serving brush the top with margarine, sprinkle with sugar and some grated cheese.

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic

one cup of sliced cabbage

2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).