pinoy recipes

Ingredients:

1 cup grated cassava
3/4 cup water
3/4 cup sugar
1/4 teaspoon lye
grated fresh coconut for toppings

Mix the cassava, water, sugar and lye in a mixing container. Pour into small muffin pans and steam for 30 to 45 minutes until cooked.

Mold into desired shape and cool in refrigerator.

Serve with grated coconut on top.

[If you have a picture of pitsi-pitsi email them to me and I'll post it here]

1 kilo ox tail
1 banana heart
bunch of sitao (string beans)
3 eggplants
3 radishes
3 Tablespoon peanut butter
1/2 cup toasted rice, ground
1 Tablespoon oil
1 onion chopped
1 Tablespoon achuete water
3 segments garlic

Boil ox tail till tender. Remove meat from broth and cut into small pieces.

Saute garlic and onions, add ox tail. Fry or saute for some time.

Add achuete water, salt and broth. Bring to a boil.

Boil

4 cups extracted shrimp juice
1/4 cup achuete water

Add 1 toasted flour. Season with patis (fish sauce)

Stir to avoid lump when adding toasted flour. Boil till smooth and spreading consistency.

Garnishing
Cover cooked bijon with palabok sauce. Top with tokwa, pork, shrimp and pusit mixture. Sprinkle with flaked tinapa, sitsaro, green onions, sliced boiled eggs and fried garlic. Season with calamansi and patis.

Filipino cooking is actually a mix of recipes from multiple regions in Asia. The most popular addition to Filipino cooking is Chinese.

For this recipe of Siomai- we will be using the same mixture / ingredients used for cooking Lumpiang Shanghai. Isn't that interesting? Ok, here goes..

Mix
2 k ground pork
1 cup chopped shrimps
1 chopped carrot
1/4 cup chopped sincamas
1 unbeaten egg

Here's a recipe I borrowed from a friend and it's a hit with my friends when I finally baked and served it to them.

Enjoy!

Pre-heat oven to 350 deg F

Mix together -
6 cups cassava (1 kilo), grated
1/4 Dari Creme
1 1/4 cups sugar
2 eggs, beaten
2 cups coconut milk
1 1/2 cups evaporated milk

Pour on banana leaf-lined 2 round baking pans

Bake for 60 minutes or until top is slightly brown

1 tsp calamansi
2 Tbsp seasoning sauce
1/2 Tbsp sugar
2 Tbsp oyster sauce
1 tsp patis (fish sauce)
1 Tbsp chopped wansuy
1/2 cup carrot strips
wanton wrappers
egg white
cooking oil

Blend all marinade mixes.

Pour over 1/2 chicken whole cut in strips. Marinate for 30 secs.

Roll chicken strip, carrot strip over wanton wrapper and fry.

Mix and strain to remove lumps

1 cup flour
1 cup packed brown sugar
2 cups water

Add 1 tsp of lye. Pour mixture into muffin tins.

Boil water. Steam the kutsinta. Lower flame to simmering point.

Steam for 30 minutes. Drain and cool then unmold.

Serve with grated coconut.

Yields 40 pcs.

Enjoy!

2 lbs. pork loin, cut in 1 inch cubes
1 cup teriyaki sauce
6 cloves garlic, finely crushed
1 tablespoon pepper
2 laurel leaves
2 tablespoon oyster sauce

Mix all ingredients and cook over medium heat, stirring occasionally for even cooking. Simmer until sauce is reduced by half.

Serve with rice.

Recipe courtesy of Leila Elvas

3/4 lbs. tenderloin beef, sliced paper thin
1 brown onion, sliced
3 tablespoon cooking oil
1/2 tablespoon rice wine
3 tablespoon soy sauce
1 tablespoon sugar
3 tablespoon water

Saute onions in cooking oil. Add rice wine, soy sauce, sugar and water and bring to a boil. Add beef and stir-fry until tender.

To cook ala Filipino Tapa, cook until the sauce has evaporated. Fry until done.

Serve with rice.

Recipe courtesy of Leila Elvas