SUMAN CASSAVA RECIPE

SUMAN CASSAVA RECIPE

SUMAN CASSAVA RECIPE

Suman Cassava from the Philippines so yummy.  My mother made suman cassava for our snack.

INGREDIENTS:

• 3 cups grated cassava 
• 3/4 cup brown sugar
• 1/4 cup thick coconut milk
• 3/4 cup macapuno
• Banana leaves (for wrapping)

HOW TO MAKE SUMAN CASSAVA:

• Mix all the ingredients together until well combined.
• Scoop about 3-4 tbsp of the mixture and place it on top of the banana leaves.
• Fold or roll to enclose the mixture then fold each end.
• Transfer the wrapped mixture into the steamer.
• Steam for 45 minutes to 1 hour.

Escabecheng Bulad (DRIED FISH ESCABECHE)

Escabecheng Bulad (DRIED FISH ESCABECHE)

Escabecheng Bulad (DRIED FISH ESCABECHE)

* 1 large dried fish (bulad) such as lapu-lapu or tilapia or maya-maya

* 1 large onion, sliced
* 1 each of red and green bell pepper
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoons sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cups water
* 1/2 teaspoon MSG or vetsin
* 1 cup cooking oil


PROCEDURE :

1. Clean the dried fish with running water.
2. In a frying pan, heat the oil and fry the dried fish until golden brown.
3. Place the dried fish in a serving dish and set aside.
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5. Saute the garlic, ginger, and onion.
6. Add the bell peppers and grated papaya and saute until half-cooked.
7. Put this mixture on top of the dried fish in the serving dish.
8. Return the pan to the heat and put the vinegar, salt and sugar.
9. Bring to a boil and thicken with the dissolved cornstarch.
10. Pour this sauce over the dried fish and serve immediately.

HOMEMADE POTATO CHIPS

HOMEMADE POTATO CHIPS

HOMEMADE POTATO CHIPS

INGREDIENTS:

Serves 2 (or 1 snack monster)
3 large unpeeled potatoes
Cooking spray/oil
Favorite seasonings


PROCEDURES:

1. Scrub potatoes and slice them thinly. 
2. Gently pat them dry with a kitchen towel and line them on a lightly greased tray.
3. Flick seasonings of your choice. 
4. Fry it in a pan.  As they brown quite quickly and will taste burnt. The chips will be done at an uneven time, but you can always take the done ones out first.
5. Make sure you let them cool down on a single layer to prevent them from ‘sweating’ and becoming soggy. 

NO BAKE Chocolate Cheescake

NO BAKE Chocolate Cheescake

NO BAKE Chocolate Cheescake

INGREDIENTS:


1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa

In small saucepan, melt butter; stir in crumbs, sugar and cocoa. Pat firmly on bottom of 9 inch springform pan or 9 inch square pan. Chill while preparing filling.

FILLING:

1 env. unflavored gelatin
1/2 c. water
1/2 tsp. instant coffee granules
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, softened
1 (9 oz.) container frozen non dairy whipped topping, thawed
1/2 c. sliced almonds for garnish (optional)

In small saucepan, soften gelatin in 1/4 cup water. Add coffee. Heat and stir until dissolved. Remove from heat. Stir cocoa into remaining 1/4 cup water and blend into gelatin mixture. Stir in sweetened condensed milk and vanilla. In large mixer bowl, beat cheese until fluffy. Gradually beat in cocoa mixture. Fold in whipped topping. Turn into prepared pan.If desired, mix miniature chocolate chips into a 9 ounce container of whipped topping and spread over top. Garnish with almonds. Chill 3 to 4 hours or until set. Refrigerate leftovers.

Malunggay (Moringa) Cupcake

Malunggay (Moringa) Cupcake

Malunggay (Moringa) Cupcake

Ingredients

½ virgin coconut oil instead of butter or margarine

¾ cup sugar (refined)

3 eggs

2 cups all purpose flour

3 tsps baking powder

1 tsp Salt

1 tsp Vanilla

½ cup milk

3 tbsps. blended malunggay leaves

Procedure:

1. Sift together all-purpose flour,

baking powder and salt. Set aside.

2. Cream together virgin coconut oil and sugar.

3. Add the eggs to the coconut oil and

sugar mixture. Mix.

4. Add and mix vanilla, milk and

blended malunggay leaves.

5. Then add the set aside dry

ingredients.

6. Pour mixture into greased cupcake

pan until two-thirds full.

7. Bake in pre-heated oven 450°F

for 25 minutes.

Link: http://www.bic.searca.org/bmarc/biolife_jan_feb08.pdf

MORINGA (Malunggay) MILK SHAKE

MORINGA (Malunggay) MILK SHAKE

MORINGA (Malunggay) MILK SHAKE

• 1 cup fresh malunggay leaves, washed
• 2 to 3 tablespoons powdered filled milk
• 2 to 3 tablespoons of sugar (white/brown)
• 2 cups water

Steps:

1. Boil the water in the pan.
2. When the water came to a boil, add the malunggay leaves. Cover the pan and let it simmer for 1 minute. Do not overcook the leaves.
3. After that, remove the pan from the fire.
4. Transfer the contents of the pan into a bowl. Separate the cooked malunggay leaves and set aside to cool. Do not throw the water.
5. Prepare the blender. Once the cooked malunggay leaves and the water had cooled down, put them all in the blendertogether with the powdered milk and the sugar.
6. Blend until all ingredients are totally liquified. Transfer to a glass and consume at once. Do not store for more that 30 minutes after blending.

PORK CALDERETA with Biscuit Crumbs

PORK CALDERETA with Biscuit Crumbs

PORK CALDERETA with Biscuit Crumbs

My Own Recipe

Ingredients:

Pork shanks – 1 kg (2.20 lb.)
Potato (diced) – 2 PCs.
Carrots (diced) – 2 PCs.
Baguio beans
Sweet Tomato sauce – 350 ml (11.84 fl.oz.)
Onion (large, diced) – 1 PC.
Garlic (flaked) – 3 cloves
Soy sauce
Rebisco biscuit crumbs
Aji-Ginisa Mix
Black pepper (ground) – ½ tsp.
Water – 500 ml (16.91 fl.oz.)
Yellow bell pepper (diced) – ½ PC.
1 tsp flour

Directions:

1. Marinate pork with soy sauce with spoonful of flour.
2. Put Ginisa Mix together with the pork. Then set aside.
3. Heat a large non stick frying pan and add the cooking oil.
4. Add the pork shanks and roast until lightly golden brown.
5. Create some space in the pan and sauté the onions until soft and fragrant.
6. Add the garlic, warm water,ground pepper and simmer until water is reduced by half.
7. Add tomato sauce, baguio beans and potatoes, cook for 5 min then adds the carrots and simmer until vegetables are cooked.
8. Add the Rebisco Biscuit crumbs and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.

GINATAANG MAIS

GINATAANG MAIS

GINATAANG MAIS

INGREDIENTS:


1 cup malagkit (glutinous rice)
1 can corn kernels, cream style
3 cups coconut milk
1 cup coconut cream
sugar to taste


PROCEDURE:

Wash malagkit rice with water. In a pot, place rice and coconut milk, stirring constantly when it starts to boil. This step is like making a porridge of rice and coconut milk. Stir a few times till rice is cooked. If it starts to dry up, add a cup of water at a time. When rice is done, add the corn and coconut cream. Bring to a slow simmer, stirring continuously till coconut cream is cooked. Add sugar according to desired sweetness. Serve in a bowl while hot. Alternatively, you can put this on the fridge first to cool down before serving as a cold dessert.

ADOBO SA GATA

ADOBO SA GATA

ADOBO SA GATA

Ingredients:

1 whole chicken, cut into serving pieces
1 cup vinegar
1/2 cup soy sauce (optional)
1 whole garlic, crushed
1 tsp crushed pepper
salt to taste
at least 3 cups water
1 cup of coconut milk



PROCEDURE:

1. Combine chicken, vinegar, soy sauce (if adding) garlic, pepper and water in a pot. Bring to a boil then simmers until meat is tender. Chickens raised in the backyard tend to need longer time for cooking so check to make sure that there is enough water to tenderize the meat.
2. When meat is tender, taste the sauce – a great adobo tastes garlicky salty and sour all at the same time. Add the coconut milk and simmer for a few minutes until the coconut milk starts to release oil and mixture becomes creamy.

ALMOND RICE PILAF

ALMOND RICE PILAF

ALMOND RICE PILAF

Heat 2 tablespoons LARD and 1 tablespoon OIL in a pan.  Add chopped ONION and SEASON.


Cover with light stock and bring to a boil; add blanched and shredded ALMONDS (pili nuts will do).


Cover with waxed paper and the lid and cook in a moderate oven for 25 minutes.


Remove, arrange in loaf shape on a serving dish, pour SHRIMPS over and garnish the top with more NUTS, if desired.


The rice pilaf may be substituted for plain boiled rice.

SHRIMP OMELETTE

SHRIMP OMELETTE

SHRIMP OMELETTE

Ingredients

• 6 eggs
• 1 tablespoon water
• Salt and freshly ground black pepper, to taste
• 1 teaspoon butter
• 1 pound ready-to-eat shrimp, chopped
• 1 teaspoon butter, to fry
• Fresh thyme, to serve
• Maldon sea salt, to serve

Directions

• Beat the eggs in a bowl with the water until light and frothy, then season to taste.
• Heat the butter in a pan over a medium heat and pour the egg mixture into the pan. Let it cook for about 5 minutes or until done to your liking. Add the chopped prawns, then fold the omelet over and remove it from the pan.
• Serve warm with fresh thyme and a little Maldon sea salt.

Source: shrimp-omelette

Kiuning (Lanao) Coconut Rice

Kiuning (Lanao) Coconut Rice

Kiuning (Lanao) Coconut Rice

Combine 1 cup fresh grated COCONUT and 4 cups MILK in a saucepan.  Bring to a point of boiling and let soak for 30 minutes.  Press to extract all juice and discard pulp.  Wash the 2 cups RICE as usual.  


Melt MARGARINE or 1/4 lb. VEGETABLE OIL in heavy saucepan and saute the 1/2 cup minced ONIONS for 5 minutes.


Stir in the 1-1/2 tbsps. CURRY POWDER or turmeric and 2 cups of RICE.  Cook over low heat stirring constantly for about 5 minutes.  Add COCONUT MILK and 1-1/2 tsps. salt.  Cover and cook until rice done.


Watch carefully.  Just in case water is fully absorbed and rice may still not be done, therefore sprinkling of water is needed.  And lessening of heat to produce more steam.  Serves 6.

PICCANTE dE POLLO

PICCANTE dE POLLO

PICCANTE dE POLLO

Heat OLIVE OIL in heavy saucepan.  Add ONIONS and saute until transparent.  Add CHICKEN STOCK, dried ground YELLOW PEPPER (local hot pepper may be used instead), SALT and BLACK PEPPER.


Cook for 5 minutes.  Add COOKED CHICKEN (whole chicken, cut into serving pieces) and BREAD-CRUMBS to thicken sauce.


Serve with boiled POTATOES.  Top Chicken with juice of ONIONS and sliced fresh TOMATOES.  Serves 4.

CHILLED AVOCADO SOUP

Melt 1/4 cup BUTTER; blend in 1/4 cup FLOUR, 1 teaspoon SALT, few GRAINS PEPPER and 1/4 teaspoon dry MUSTARD.  Gradually add 4 cups MILK, blending until smooth.


Cook over boiling water, stirring constantly until slightly thick.  Chill.


Add 2 tablespoons minced ONION, 1/2 cup finely diced CELERY and 1 cup minced AVOCADO.


Pour into chilled bowls; garnish with chopped CHIVES.  Serves 4.