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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for.

In Philippine Food and Life (released by Anvil Publishing in 1992), Gilda Cordero-Fernando narrates of an Ilokano group who, during the Spanish period, were part of the crew English navigator Thomas Cavendish’s ship. Right after the sailors threw all the intestines of a goat into the sea, the Ilokano assistants dived into the sea for their kilawin — dipped or cooked in bile sauce or broth. The chronicler, who was ignorant of what the Pinoys were preparing, described the dish as “a disgusting mess.”

Not only goats, which is believed to be a good source of protein and calcium, however, may be made into kilawin. Beef, carabeef, fish, shelfish, including octopus are also popular options.

(Sources: Alegre, Edilberto N. and Fernandez, Doreen G. “Kinilaw: A Philippine Cuisine of Freshness.” Bookmark Inc.,1991;Cordero, Gilda Fernando. “Philippine Food and Life.” Pasig City: Anvil Publishing, 1992)

Kilawin na isda is so easy to prepare too.

Here are the ingredients:

1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper

Preparation

1. Cut the fillets into 1 inch cubes. Season with salt and pepper.

2. Add the vinegar and chill for a 2 to 4 hours.

3. Drain the fish.

4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

5. Add the coconut cream. Serve cold.

It’s simple but it just takes more preparation time cutting all those ingredients. ——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves.

Here is the recipe.

Ingredients

1 cup malagkit (glutinous rice)
1 cup mongo
1-1/4 cups sugar
3/4 cups coco milk
coco cream from 1 grated coconut

Ingredients

1. Soak, grind, and drain malagkit in a muslin bag (sako sa harina) to get a mealy dough like that used for palitao.

2. Cook mongo in water until soft (and mushy). Drain the water. Use a colander. Set aside.

3. Prepare latik and oil from coco cream.

4. Boil coco milk and sugar until thick. Add cooked mongo and cook like Bukayo.

5. Combine this mixture with mealy malagkit thoroughly and wrap measured amounts in banana leaves (wilted by passing over an open flame).

6. Steam 30 minutes.

Notes

Sometimes, I didn’t have a steamer (or a double boiler or pasta pot with an elevated steamer top). So, I would get a metal rack (no plastic feet) and put it on top of a wok, line up the suman, fill the wok with water that didn’t touch the metal rack, and covered the wok. It worked!

——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.

My memories of Suman Luya dates back to Christmas Eve and my mother. She would cook the sticky rice in a big kawali in the dirty kitchen. Suman Luya is extremely smooth tasting with the right amount of sweetness. It’s perfect for hot chocolate drink during the noche buena. The taste in itself reminds me of Christmas in Cebu.

Here is the recipe of Suman Luya (Suman Flavored with Ginger) or you can buy Suman Luya from this entry Where to Buy Suman in Manila

Ingredients

1 ganta malagkit (equivalent to 2.25 kgs glutinous rice)
8 coconuts
1 tablespoon salt
2 cups white sugar
4 Banana Leaves
4 Tablespoons Ginger, chopped

Procedure

1. Wash malagkit.

2. Squeeze the grated coconut to get the milk, add salt.

3. Boil all together till almost cooked in the carajay.

4. Remove from fire.

5. Wrap 1 1/2 tablespoon of cooked Malagkit in banana leaves tying the two ends. . Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.

6. Arrange on steamer rack in a staggered pile. Steam for 30 minutes. Keep the steamer well-supplied with water to prevent drying out.

7. Serve with Hot Tsokolate

——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I am not an expert when it comes to making kakanin. I rely a lot of my knowledge from my Food Preparation class back in college. The most basic of which is How to Extract Coconut Cream. However, there are packs of coconut cream that I’ve tested out for maja blanca. Sapin-sapin is a number one request from most of my readers and it took me quite a while to test this recipe but finally here it is. Remember , we will be making 3 layers.

5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)

Bamboo steamer
Big Pan or steamer

Directions

1. Prepare the Coconut Cream first and latik. Then prepare the ube which should be pared, boiled, mashed and strained

2. Let’s start with the top layer. Mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cups white sugar. Set aside

3. For the rest of the 1 1/2 cups flour, Add the remaining 3 1/2 cups coconut cream and 1/3 cup white sugar and aniseed. Blend this very well. Divide into two equal parts.

– For one part, add the ube for the middle layer.

- For the other part (the bottom layer), add a few drops of red food coloring enough to give it a light pink color.

4. Prepare the Steamer. Boil water in the big pan or steamer.

5. Line a 9 inch diameter bamboo steamer with muslin cloth or banana leaves.

6. Place the bamboo steamer on the boiling water. Pour the pink mixture first (the bottom layer). Steam until firm or set.

7. Pour the ube mixture on top of the pink layer. Steam until set.

8. Place the topmost layer as prepared in number 2.

7. When all set, remove the layers from steamer. Cool.

8. Slice into 2-inch wedges and arrange on banana-lined platter.

You can also use variation of colors for the layers. If ube is not around, use yellow food coloring.
——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
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.

——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
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, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
Kutsinta will forever have special place in my heart. It was the first product that inspired my mom’s Sally’s Bake Shop in 1966. She had seen mothers buying kutsinta after a movie. An idea soon hit her. Why not make my own kutsinta? Here is a kutsinta recipe similar to mom’s.

Ingredients

1 1/4 cups rice flour (substitute with all-purpose flour)

1 1/2 cups brown sugar

2 cups water

1 teaspoon white lihia or lye (or potassium carbonate solution)

1/4 teaspoon yellow coloring

2 tablespoons white sugar

Topping: freshly grated coconut or cheese

Directions

1. Caramelize the white sugar with one cup water in a saucepan. Cool.

2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.

3. Prepare muffin pans by brushing with butter.

4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.

5. Add more water to the steamer if needed.

6. Just before the kutsinta is cooked, add grated cheese on the top (optional)

7. Remove from the muffin pans and serve with freshly grated coconut.

——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay store at store.ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

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. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Preparing Suman sa Ibus is so easy. It’s the wrapping of the rice mixture which takes so much time. Yet it is all worth it. How I love the mild flavor of the suman. The delightful combination with ripe yellow mangoes and hot tsokolate is heavenly.

Ingredients

4 cups sticky rice or malagkit
3 cups thick coconut cream (here’s how to prepare Thick Coconut Cream)
1 Tablespoon salt

Tube-like containers made of young coconut leaves shaped into cylinders about 3 centimeters in diameter and 10 centimeters long. I can’t explain how to prepare the ibus for the suman but here is how to prepare from this blog

1. Fold the end of the buri leaf by 1 ½ inches.
2. Fold the bottom edge into a triangle.
3. Start rolling up the buri leaf in an
overlapping manner.
4. Roll up the buri to make a tube.

How to prepare the Suman