Kutsinta

The Kutsinta (Cuchinta) or the Philippine brown rice cake is one of the favorite cuisine in the Philippines. It can be served as homemade or there were those who sell them in the streets.

Ingredients:

1 1/2 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar
3 cups water
1 1/2 tsp lye water
2 tsp anatto seeds
grated coconut

Procedure:

1. Boil water for the steamer.
2. In a bowl, blend all the ingredients except grated coconut.
3. Mix until smooth and free from lumps. Strain.
5. Half-fill small muffin pans. Steam for 10-20 minutes.
6. Cool for 5 minutes then remove from the pans.
7. Serve with grated coconut.

Leche Flan

Leche Flan is the Filipino equivalent to Crème Caramel but because of the higher content of egg yolks, it’s more richer and heavier. Most Filipinos have a sweet tooth and Leche Flan is one of the favorites when it comes to dessert.

Ingredients:

10 egg yolks
1 can (390g) condensed milk
1 can (390g) evaporated milk
1 teaspoon of vanilla extract

Procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.
2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.
3. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.
4. Cover moulds individually with aluminum foil.
5. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.
6. Let cool then refrigerate.

Beef Pares

Pares is a dish originating in the Philippines. Literally meaning "pair", this dish is a combination of a beef stew viand and a bowl of soup, both served with rice. Some less popular variations of the dish are rice-topping versions.

Ingredients:

1 lb beef (uncut, preferably brisket)
1/4 cup soy sauce
1 tsp ground black pepper
1/4 cup sugar
2 tbsp ginger, minced
2 cloves garlic crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tbsp cooking oil
3 tbsp scallions or green onions, finely chopped

Cooking Procedure:

1. Pour the water in a pot and bring to a boil.
2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker)
3. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.
5. Slice the boiled meat in cubes and set aside.
6. Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion.
7. Put-in the sliced meat and saute for about 2 to 3 minutes
8. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil.
9. Put-in the star anise and simmer for 10 to 15 minutes or until the sauce thickens
10. Garnish with scallions on top.
11. Serve with Garlic Fried Rice and soup
12. Share and Enjoy!

Guinataang Labong

One of my favorite, easy to cook and healthy too. It is budget-friendly since it will not cost you a hundred pesos to make a delectable meal. It is also healthy because calories and fats are relatively low. Besides, it is rich in fiber and potassium.

Ingredients:

2 cups sliced bamboo shoots
2 cups coconut milk
1/2 cup coconut cream
150g pork belly, cut into small cubes
6 pcs dried red chillies
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
fish sauce
freshly ground black pepper
oil

Procedure:

1. In a pot add water and bamboo shoots then boil for 30 minutes if using the non-fresh ones. Once tender drain let it cool then squeeze out water.
2. In a wok add oil then saute garlic, ginger, chillies and onions.
3. Add pork and brown on all sides.
4. Add bamboo shoots and coconut milk then bring to a boil. Simmer for 30 minutes in medium heat until liquid is reduced. Add water if neeeded.
5. Add coconut cream, season with fish sauce and freshly ground black pepper then simmer for 5 minutes in medium heat.
6. Serve with freshly cooked steamed rice.

Ginataang Langka

Ginataang Langka (Unripe Jackfruit in coconut milk) is one of the menus often served in a Filipino household. Aside from the unripe jackfruit and coconut milk, you could add pork, shrimp paste, fish or shrimps.

Ingredients:

1 lb unripe jackfruit; peeled and chopped
1 large onion, diced
5 cloves crushed garlic
3/4 cup tomatoes, diced
3 to 5 pieces red chilies
3 cups coconut milk
3/4 cup water
1/2 cup fried dried fish (daing), bones removed
Cooking procedure:

1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
4. Add the fried dried fish and cook for 5 minutes.
5. Pour-in water and allow re-boiling.
6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.
8. Transfer to a serving plate then serve.

Ginisang Giniling

A simple dish with minimal time to prepare and cook. Ingredients are very easy to find. Good for people who are always busy.

Ingredients:

1 Lb. Ground beef (lean)
1 can quail eggs (itlog na pugo) - optional
1 Cup of diced potatoes
1/2 Cup diced carrots
1/2 Cup Frozen green peas
1/2 Red bell pepper diced
1/2 Yellow bell pepper diced
1 Small onion diced
1 Small tomato diced
4 Cloves of garlic peeled and smashed
1/2 Tsp. Ground black pepper
2 Tbs. Annatto seeds (atsuwete) or paprika
2 Tbs. Soy sauce
1 Tbs. Fish sauce (Rufina brand) Patis
Corn oil

Procedure:
1. Prepare the Annatto seeds in a small pot by heating 2 Tbs. of corn oil and then adding 2 Tbs. of Annatto seeds until the oil turns dark red. Then remove it from the heat. Make sure that you do not burn the seed.
2. In a large pan brown ground beef and drain. Add garlic and let it saute for about 3 minutes. Then add the quail eggs, onions, tomatoes, black pepper, and fish sauce (patis) and let it cook for 2 minutes on medium high heat. Add the potatoes, carrots, green peas, and soy sauce. Stir and cover. Let it simmer for 1 minute. Using a strainer add the colored corn oil from the annatto seeds into the pot and mix well. Replace cover and let it cook for 5 minutes over medium low heat. Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if needed. Cover and let it cook for another 2 minutes. Serve with rice topped with Turo-Turo style Giniling. Enjoy!

Adobong Sitaw

Adobong Sitaw (String Beans Adobo) is the most common vegetable adobo dish in the Philippines. It is basically string beans cooked adobo style.

Ingredients:

1 lb string beans (sitaw), cut in 2 inch length
1/4 lb pork belly, thinly sliced (optional)
1/2 cup soy sauce
1/3 cup vinegar
1 medium-sized onion, thinly sliced lengthwise
4 to 6 cloves garlic, crushed
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:

1. Heat a frying pan or wok then sear the pork.
2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
4. Shake-in the ground black pepper and stir.
5. Cover and simmer for 15 minutes or until the pork is tender.
6. Add the string beans and cook for 3 to 5 minutes.
7. Turn off the heat and transfer to a serving bowl.
8. Serve hot with steamed rice.