Puto | Puto Ube | Puto Pandan

Ingredients:
2 cups rice flour
1 tablespoons baking powder
3/4 cups sugar
a pinch of salt
2 cups coconut milk
2 tablesppons water
1 tablespoons anise extract

Procedure:
1. Blend flour, sugar, salt, and baking powder.
2. Add milk and water, and anise extract, if using, mix until smooth.
3. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes.
4. Serve hot with butter or shredded fresh coconut.

Serves four people.

Skinless Longganisa | Longanisa

Ingredients:
2 lbs ground pork
2 cloves garlic, crushed until pasty
1/2 cup bread crumbs
1/2 cup pineapple juice
1 teaspoon salt
Ground black pepper
8 tbsp sugar

Procedure:
1. Mix all the ingredients in a large bowl.
2. After thorough mixing, divide into four portions.
3. Place each portion in a sandwich bag.
4. Close the sandwich bag flap and using fingers and palm, press the meat to flatten it to 1/4 inch, making all areas even in thickness.
5. While in the plastic sandwich bag, create grooves using the back of a knife to make Longganisa shapes.
6. Put the bag in the freezer to harden a little, about 10-20 minutes.
7. Slice the meat following the groove marks.
8. Remove plastic skin.
9. Grill Longganisa or fry in a skillet

Serves six people.

How to make Shawarma? I give you the Shawarma recipe.

Ingredients:
Main:
1 1/2 lbs beef, thinly cut
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon

Sauce:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Fillings:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped

Procedure:
1. Combine all ingredients except for beef, fillings and sauce ingredients.
2. Marinate beef in solution for at least 8 hours.
3. Roast beef, set aside.
4. Combine sauce ingredients and mix well then set aside.
5. Take the onions, tomatoes, cucumbers and sprinkle with sumac.
6. Place enough beef on pita bread together with the vegetables.
7. Add the sauce.

Serves eight people.

Puto Bumbong

Ingredients:
5 kilos malagkit / galapong or glutinous rice
1 cup ordinary rice
1 tablespoon of lilac / purple / violet food color
1 kilo shredded mature coconut / niyog
margarine
sugar

Procedure:
1. Mix the glutinous rice, ordinary rice and food coloring.
2. Soak it in water for four hours.
3. Slowly grind using a stone or manual grinder. Do not to put too much water while grinding so the mixture will not become too sticky.
4. Put everything on cotton cloth. Tie the corners of the cloth and let it drip until all excess water is removed.
5. Let stand overnight.
6. The next day, mix and crush the ingredients using your hand.
7. Boil some water in a steamer. Cover it with the custom-made puto bumbong cooker.
8. Grease the cylinders with margarine then half-fill them with the milled ingredients.
9. Cover the other end of the cylinder with cotton cloth and fit the opposite end into the nozzle.
10. Steam will come out of the cylinder when the puto bumbong is cooked.
11. Before removing the puto bumbong from the cylinder, invert the cylinder to ensure proper cooking.
12. To remove the puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate. Put the sugar and freshly grated coconut as toppings.

Serves ten people.

Kinilaw Na Isda | Tuna Kilawin

Ingredients:
1 kilo tuna cut into cubes
1 cup of gata ng niyog or coconut cream
1 cup calamansi juice
3 cups vinegar
4 onion heads, chopped
8 medium ginger, sliced
2 head garlic, minced
2 red bell pepper, coarsely chopped
2 green bell pepper, coarsely chopped
6 chili peppers
salt and pepper to taste

Procedure:
1. Season tuna with salt and pepper.
2. Pour vinegar and put inside ref for 4 hours.
3. Drain.
4. Mix in onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice.
5. Add the coconut cream.
6. Serve chilled.

Serves 4 people.

Talangkanin | Aligue Rice

Ingredients:
3/4 kilo shrimp
3 tablespoon of sugar
1 cup of butter
1 jar of taba ng talangka (crab fat) or aligue
6 cups of cooked rice
1/2 cup chopped spring onions
1/2 cup chopped garlic

Procedure:
1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Serves 6 people.

Pinoy Goto

Ingredients:
2 cups glutinous rice (malagkit)
1/2 kg pork tripe, boiled (tuwalya)
1 liter rice washing
1 medium sized onion
1 clove garlic crushed
1 tbsp ginger
cooking oil
1 tbsp saffron food color (optional)

Procedure:
1. Heat enough cooking oil in the cauldron.
2. Once the oil is hot enough, add crushed garlic, sliced onions and ginger. Stir slightly until the sauted ingredients turn golden brown.
3. Add pork tripe and stir ingredients thoroughly.
4. Add glutinous rice. Continue stirring until the ingredients are thoroughly mixed.
5. Once the ingredients are thoroughly mixed, pour one liter of rice washing carefully into the cauldron. Stir a little more.
6. Reduce heat and cover the cauldron. Cook for 10 minutes.
7. After 10 minutes, stir. See if the rice has already risen and softened into porridge consistency.
8. If rice is not fully cooked yet, cover the cauldron again and cook for another five minutes.

Serves eight people.

Vigan Longanisa

Ingredients:
1 kilo ground pork
1/4 cup crushed garlic
1/2 cup chopped onions
2 1/2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup soy sauce
3 tablespoon vinegar
2 yards sausage casing
1/2 cup water
2 tablespoon cooking oil

Procedure:
1. Mix pork, garlic, onions, salt, black pepper, soy sauce and vinegar in a bowl.
2. Stuff the mixture into the sausage casing and hang under direct sunlight for at least 3 hours or until fat drippings stop.
3. Heat pan and pour water and cooking oil.
4. Place longganisa and cook under low heat until all water evaporates.
5. Pan fry until golden brown.

Serves eight people.

Galunggong Sa Gata

Ingredients:
1/2 kilo medium sized galunggong
1/2 cup vinegar
1/4 cup water
2 native green pepper
1 tablespoon salt
1 tablespoon MSG
2 tablespoon ginger, minced
1 1/2 cups coconut cream

Procedure:
1. Clean galunggong, arrange in a shallow pan.
2. Add salt, vinegar, water, pepper, ginger and vetsin.
3. Boil, do not stir.
4. Cook for 5 minutes.
5. Add coconut cream.
6. Stir gently so the cream would not curdle.
7. When it boils, cover and lower heat.
8. Cook for 10 minutes and until sauce thickens.

Serves four people.

Pancit Bihon

Ingredients:
8 oz. pack pancit bihon noodles
1 boiled chicken breast, diced or shredded
2 cups chicken broth
1/4 cabbage head, sliced into strips
1 medium onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper

Procedure:
1. Soak the pancit bihon noodles to soften for 10 minutes.
2. Grease a large pan or wok with oil. Sauté garlic and onions.
3. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5. Add salt and pepper to taste.
6. Serve hot with sliced calamansi on the side.

Serves 3-4 people.

Kangkong Casserole

Kangkong is also known as Chinese Water Spinach

Ingredients:
6 bundles of kangkong
1/2 cup margarine
1/2 cup flour
4 chopped onions
3 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1/2 pound grated cheese
Tabasco sauce
Bread crumbs

Procedure:
1. Boil kangkong until cooked and drain. Chop into bite size pieces.
2. Melt margarine in a pan and saute onions.
3. Add flour.
4. Slowly add milk, then salt and pepper and stir until thick and creamy.
5. Add cheese and kangkong.
6. Put a few drops of Tabasco sauce.
7. Pour into 3-quart casserole.
8. Sprinkle bread crumbs on top.
9. Bake for 30 minutes at 350 degrees.

Serves 16 to 18 people.

Pastillas De Leche

Ingredients:
3 cups fresh milk
6 tablespoons sugar
2 teaspoons butter
10 tablespoons full-cream powdered milk
1 cup sugar for rolling pastillas

Procedure:
1. Mix milk and sugar heat to a boil until it turns into a paste.
2. Mix in butter and powdered milk.
3. Roll into small cylinders over sugar.

Filipino Yema

Ingredients:
1 cup condensed milk
12 egg yolks
1 teaspoon vanilla
1 teaspoon butter

Procedure:
1. Mix everything in a sauce pan.
2. Cook mixture under medium heat.
3. Stir until the mixture coagulates.
4. Let it cool.
5. Shape into desired shape (usually pyramids) and wrap in cellophane.