Sinabalo (Suman) Recipe

Ingredients:

2 cups malagkit rice (glutinous rice)
1 & 1/4 cups thick coconut milk
2 teaspoons salt
2 pieces green bamboo tube, fresh
Banana leaves, wilted

 

How to make sinabalo or suman:

• Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container.
• Divide the mixture into two and wrap each portion in banana leaves. Insert inside a freshly cut bamboo tube.
• Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned. Eight servings.

Baye-Baye

 A Western Visayas Region VI dessert delicacy made from toasted pinipig, coconut water and grated young coconut.

2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 & 1/2 cups butong (young coconut), grated

How to make baye-baye:

• Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong.
• Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Chicken Curry

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

More Filipino Food Recipes Here

Roasted Chicken

Ingredients:
2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt

Instructions:
Make sure the chicken is clean with no remaining small feathers and no insides.
Wash thoroughly and pat dry with a paper towel
Rub the whole chicken with cooking oil as well as the inside cavity.
Next apply salt all over, again, including the insides.
Fill the cavity with lemon grass
Pre-heat oven to 400 degrees Fahrenheit
Place the chicken on an oven rotisserie.
If you don’t have a rotisserie put the chicken on an elevated rack on a baking pan – breast side up (so the bottom of the chicken does not touch the baking pan).
Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
Serve with mashed potatoes, rice or corn on the side.

Cooking Note:
If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

More Filipino Food Recipes Here

Tinolang Manok

Ingredients :

· 1 lb. chicken, cut into serving pieces
or any choice cuts of your liking like thighs, drumsticks or wings)
· 1 thumb-sized fresh ginger root, cut into strips
· 2 cloves garlic, crushed
· 1 onion, chopped
· 2 tbsp. patis (fish sauce)
· salt, to taste
· 4 to 5 cups water (or rice water – 2nd washing)
· 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
· 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
· vegetable oil

Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Beef Kare-kare

Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Kare Kare Cooking Instructions:
In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Beef Bulalo

Ingredients:
2 kg beef bone marrow, have your butcher chop it into small pieces
1 kg boneless beef shank or stewing beef
1 onion, peeled and sliced
3 liters water
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste

Instructions:
Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
Lower heat and simmer for about 40 minutes.
Add the boneless beef shank or stewing beef and return to the boil.
When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
Add the potatoes and bananas.
Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
Add the cabbage and stir in fish sauce, salt and pepper to taste.
Cook until cabbage is tender-crisp, about 2 minutes.

Beef Caldereta

Ingredients:
2 cups and 2 tbsp unsweetened pineapple juice
1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

Instructions:
Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
Add fried potatoes and carrots and cook for another 5 minutes.

Beef Knuckle

Sinigang Ingredients:
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 25 g. sachets MAGGI Sinigang sa Sampalok with Gabi

Instructions:
Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
Add in rest of the ingredients, cooking 2 minutes between each addition.
Stir in MAGGI Sinigang sa Sampalok with Gabi.

Biko

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)

How to cook biko:
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.