Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Preparing Bico has got to be the simplest among the Kakanin varieties. There are just a few ingredients. If you prefer to use fresh coconut milk, refer to my tips on Extracting Coco Cream, Coco Milk and Making Latik which you will need for Bico Preparation

Ingredients
2 1/2 cups malagkit Bigas (Glutinous rice)
1 cup sugar
1 teaspoon salt
2 pieces coconut magulang- 2-3 cups coconut milk ( see Extracting Coco Cream, Coco Milk and Making Latik )
1 teaspoon vanilla (optional)

Topping is Latik ( see Extracting Coco Cream, Coco Milk and Making Latik )

Directions

1. Wash malagkit or glutinous rice then set aside.

2. Add sugar, coconut milk, vanilla (optional) and salt to the rice.

3. Cook 20-30 minutes until rice is tender, sticky and dry.

4. Transfer to a 9-inch pan that has been buttered on the sides. Pat bico evenly on the pan.

5. Add the latik as topping. ( see Extracting Coco Cream, Coco Milk and Making Latik )

Serve with ripe mangoes and hot chocolate.——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake Recipe

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

Procedure:
1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.

I’ve avoided simple recipes in this blog simply because I think one can easily get it from other sites. But for the sake of my readers, let me a menudo recipe. Menudo is my husband’s favorite dish. Too bad my kids don’t really like it. I like my menudo to have some raisins in it but my husband does not want any of it. Here is my recipe

1/2 kilo pork cut in small cubes
2 Tbsps. Oil
2 cloves garlic, crushed
1 onion chopped
1 chorizo bilbao or spanish sausage (sometimes we use hotdog)
1 cup tomato sauce
1 piece red or green pepper
1 cup garbanzos
2 cups broth
2 potatoes, cubed and fried
salt to taste
dash of pepper

1. Fry garlic and onions in hot oil. Saute pork with the garlic and oil.

2. Add chorizo de bilbao and pour in tomato sauce.

3. Drop in garbanzos, pepper and potatoes.

4. Simmer until sauce is of desired consistency.

5. Just before removing from the fire, season with a dash of salt and pepper.——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. Pancit Molo is best garnished with lots of toasted garlic. So here is the recipe for you to feast on.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

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

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

Next, the filling

1/4 kilo ground pork
1/4 kilo shrimps, chopped
1/2 cup finely chopped singkamas
3 tablespoons chopped green onions
4 dried Chinese mushrooms, soaked in water then chopped
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 egg
3 dashes of sesame oil
salt and pepper.

1. Combine all ingredients of the filling.

2. Wrap into the wanton wrapper you have made.

3. Add a teaspoon of the filling mixture at one of the corners of the triangle shaped wrapper then close by rolling and joining the tips. Make sure to press the two free ends firmly together with water.

Lastly, let’s prepare the broth

1 head of garlic, crushed
1 medium sized onion, chopped
2 tablespoons oil
1/2 kilo shrimps, shelled
salt and pepper to taste
12 cups chicken broth (the broth to cook 1 breast of chicken)
1 breast of boiled chicken, flaked
6 tablespoons chopped green onions,

1. Saute garlic in cooking oil until brown. Set aside half of the toasted garlic for garnishing.

2. Then add onions.

3. Place shrimps and season with salt and pepper.

4. Pour in chicken broth and chicken flakes and bring to a boil.

5. Drop in the stuffed wanton wrappers and boil for 10 minutes.

6. Pour in soup bowls and sprinkled with green onions and toasted garlic.

Super delicious soup.

Serves 12

——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I have featured a Puto Recipe made from all-purpose flour for a quick and easy way to prepare puto. I am sure you also want to know the traditional and old-fashioned way of preparing puto. Here is one recipe that makes use of Galapong Bigas.

Ingredients

6 cups Galapong Bigas (see method of preparing Galapong Bigas)
1 1/2 tablespoons baking powder (optional since galapong bigas already has trapped yeast to make puto rise)
1 3/4 cups refined sugar
1 teaspoon anise seed
1 1/2 cups coconut milk (see procedure on Coconut milk preparation)
grated cheddar cheese (for topping, optional)
salted egg (for topping, optional)

Procedure

1. Mix the galapong bigas, sugar, anise seed. Add the coconut milk. Beat using a wire whisk.

2. Prepare muffin pans lined with banana leaves.

3. When muffin pans are ready, pour mixture.

4. Steam for 25-35 minutes. Do not over-steam so that the crust of the puto is not tough.

5. Top the puto with grated cheddar cheese or salted eggs, a few minutes before puto is cooked.

Yield: around 3 dozens.

——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Palitaw is one of the kakanin delights that mom used to sell in her Sally’s Bake Shop. Palitaw is a small, flat, sweet rice cake made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs – an indication that they’re done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds. Here is a simple recipe you can make.

Ingredients

2 cups malagkit rice flour
3/4 cup water
1/8 cup malagkit rice flour
6 cups water
2 cups grated coconut
1/4 cup granulated white sugar
2 tablespoons sesame seeds, toasted and slightly pounded

directions

1. Mix 2 cups of malagkit rice flour and 3/4 cups water in a bowl. Mix well until mixture turns into a dough.

2. Dust your hands and fingers with malagkit rice flour to prevent dough from sticking to your hands and plams.

3. Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.

4. In a sauce pan, boil 6 cups of water. Drop each palitaw one at a time into the boiling water, making sure they do not stick to each other.

When the palitaw floats to the surface, remove them using a skimmer and transfer to a plate.

5. Roll each palitaw in the grated coconut.

6. Combine sugar and toasted sesame seeds.

7. Top each palitaw with the mixture.——————

Have you visited my personal blog, Filipina Mom Blogger,
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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My friend from the USA sent me this recipe on how she makes cassava cake. When I saw that she used frozen cassava, I was surprised. It’s been awhile since I’ve gone to a Filipino grocery in the states. I am sure a lot of Filipinos can still come up with our native delicacies as long as the Filipino stores carry these ingredients. So here is her recipe:

2 packs frozen cassava

2 packs frozen buko

2 eggs

2 cups sugar 2 cans (16 0z) coconut milk

1 tablespoon vanilla

1/4 cup melted butter

Procedure:

1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.

2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.

Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

——————

Have you visited my personal blog, Filipina Mom Blogger,
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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.

Available in the Tiendesitas Food Market (Tita Lynn’s Flavored Suman) and the Salcedo Community Food Market (Bud-bud kabog).

Bud-bud Kabog at Salcedo Village Community Market every saturday mornings
They sell suman luya, suman cassava, suman buko, suman plain, suman guinataan, suman langka, suman tsokolate, suman biko and more…

Tita Lynn’s Flavored Suman at the Tiendesitas Food , Frontera Verde Pasig along E Rodriguez avenue——————

Have you visited my personal blog, Filipina Mom Blogger,
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