EATING TOMATOEShttp://posts.fanbox.com/zfsh3

PANCIT

Items needed:

100 gms of glass noodles,

2 teaspoons of dark soy sauce1 teaspoon of sesame oil

1-2 teaspoon of pepper
1-2 clove of garlic- fine chopped
1/2 cup of fine chopped carrot (long slices)
1/2 cup of fine chopped cabbage
1/2 cup of sprouts
1/4 cup of chopped garlic chives or green onion
1/2 cup of small pieces of tofu
1/4 cup of green vegetable leaves of your choice
Salt to taste

Process:

• Heat up the water in a deep pan and soak the glass noodles in warm water for about 30 mins. Drain the water and keep the noodles aside.
• Heat up the large saute pan, add 2 spoons of vegetable oil, add chopped garlic till it turned brown.
• Add carrots, green leeks, tofu, cabbage and green vegetable, sprinkle pepper and chili and then saute for 2-3 minutes.
• Add noodles and stir for 2-3 mins, add bean sprouts and stir-fry for another 1-2 mins and toss well in between.
• It is ready to serve.

Serve it on hot on Banana leave salad.

BUKO PANDAN

 Buko Pandan Salad

Ingredients

8 leaves of Pandan – cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

If you want a sugar free buko pandan recipe, try ,Gene Gonzales recipe

Buko Pandan Salad

Ingredients: 1 cup fresh buko meat; 1/2 tsp. pandan flavor for dressing; 1 cup cream; 1/4 cup coconut powder; 1-1/2 tbsps. Sweet’N Low for dressing

Gulaman: 8 tbsp. unflavored gelatin; 1 cup water; 1/2 cup Sweet’N Low; 1 cup water; 1 tbsp. pandan flavor; 2 drops green food color

Procedure: Dissolve gelatin in 1 cup water and bring to boil. Set aside. Add 1 cup water. When cool add pandan flavor, green food color and Sweet’N Low.

SIOMAI

I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling
1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:

Siomai

1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.

REFRIGERATED CAKE

Refrigerator Cake is the first “cake” . It requires almost no cooking except for heating in a saucepan. The use of fruit cocktail makes it even more attractive to look at. The Refrigerator cake is also such a winning dessert that any kid would be proud to show off to their friends. Let your kid, niece or nephew try this out. Or even you, still a kid at heart.

Ingredients

1 No. 2 can fruit cocktail
3 dozen or more Lady Fingers
1 No. 2 can Peaches , sliced
2 cups evaporated milk
1 condensed milk
4 egg yolks
2 tablespoons flour
1/2 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla

Procedure

1. Beat eggs, sugar, butter, flour
2. Put condensed milk then evaporated milk on the mixture in number 1. Mix well.
3. Heat mixture in low fire.
4. Stir until a light paste is formed. Remove from heat, cool. When cooled, add butter and vanilla.
5. Put layers of lady finger on the bottom of a pyrex pan.
6. Cover the lady fingers with milk mixture from number 4.
7. Add fruit cocktail on top of the milk mixture
8. Continue layering until you reach the top of the pyrex dish.
9. Top with Peaches.
10. Allow to set by refrigerating for 8 hours.

GINATAANG MONGGO

Ginataang Monggo is called in Pampangga as "Lelut Balatung".(i described it as MANYAMAN talaga meaning MASARAP.....DELICIOUS) TRY it! I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

If you'd like to have a great tasting merienda, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

Pichi-Pichi (Steamed Cassava)

Recipe Collections

Pichi-Pichi (Steamed Cassava)

One of the traditional Filipino dessert is Pichi-Pichi. It is made with grated cassava or cassava flour, water and sugar. This is one of the easiest Filipino dessert to cook.

One of my favourites!
Ingredients:

* 2 cups of grated cassava or cassava flour
* 2 cups of brown sugar
* 2 cups of pandan water (boiled pandan leaves)
* 1 cup of grated coconut

Cooking procedure:
1. Mix cassava, pandan and brown sugartogether.
2. Stir well and pour into a heat proof bowl or an aluminum used for steaming.
3. Steam for 40 minutes.
4. The know if the steamed pichi-pichi is cooked, the better way is to taste it.
5. Let it cool and cut into serving size pieces. Roll each piece in grated coconut.

Note: If in your area you can't find Pandan Leaves, you can buy pandan extract from a supermarket. The equivalent is 2 cups of water and half tsp. of pandan extract.