Pinoy Food | Free Filipino Food Recipes

Kutsinta or Cuchinta

noemi — Sat, 24 Jul 2010 16:13:39 +0000

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.
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.

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Have a break with Real Leaf Green tea

noemi — Sat, 24 Jul 2010 16:09:00 +0000

Dear readers,

Now a word from this blog’s sponsor.

Let’s all take a break. Allow me to share something I do whenever I take a break from the kitchen. I drink iced tea.

I drink iced green tea because it is refreshing on the mind and body. It is that perfect perk-upper that helps take away the stress and keep me right on track. I don’t settle for just any green tea drink. Real Leaf Green Tea is stocked in my pantry every weekend because I know it is made from natural green tea leaves that is deliciously blended with the natural sweetness of honey. The Honey Apple, Honey Lemon and Honey Lychee flavors add variety to my choices for the week.

I know that with every sip I take I become more refreshed and focused because I get a good dose of theanine, an amino acid that is naturally found in tea plants. The hint of gentle sweetness from the honey and the dose of theanine make up a deliciously reviving formula which is just what I need to continue relishing life on the fast lane.

Some fun facts of Real Leaf Green tea which you might find handy the next time you’re shopping in the grocery store to pick the right tea beverage for you and your friends.

1. Green tea leaves used are sourced all the way from the Zhejiang region of China, the country that produces more than 70% of the total green tea output in the world. The brewing process in Real Leaf follows only world-class standards based on years of experience and expertise of The Coca-Cola System. The result? Optimum freshness, quality, aroma and all the rewarding benefits of natural tea are unquestionably retained.

2. Honey with its low calorie level, is an excellent substitute for sugar in drinks and food. It contains vitamins, minerals and amino acids and can even help prevent your seasonal allergies and is a good source of antioxidants. This unique ingredient makes all the difference with this iced tea drink.

Know more about Real Leaf Green Tea from:

Facebook: http://www.facebook.com/realleaf

Twitter: http://twitter.com/realleaf

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Traditional Braised Duck

noemi — Tue, 20 Jul 2010 04:51:26 +0000

Dear readers,

During the Singapore food festival 2010, I had the pleasure of meeting the Heavenly chefs (Mr Sin Leong and Mr Hooi Kok Wai of Dragon Phoenix and Red Star Restaurant) to showcase three very authentic and old school Cantonese dishes not popularly found today in menu menus like the Shunde Wild Pheasant , the Deep Fried Golden Pearls and a good old traditional braised duck. These recipes are not for beginners but of course you can try them.

Origin of the traditional braised duck

In Canton province of China, during festivals such as Cheng Ming, harvesting, etc., people used to gather in the ancestral hall to celebrate and thanks their ancestors for blessings given.

On such occasions, foods such as roast duck, roast meat, chicken etc., were brought as offerings. After some prayers, all these foods were placed into a big pot and stewed into a pot-luck delicacy where people gather around sharing the joy of the occasion.

Such practices initiated the creation of the famous Cantonese Dish “Peng Cai”. The “Traditional Braised Duck” is one of these “Peng Cai” dishes which uses duck as the main ingredient.
Besides offering a harmonic combination of textures and flavors, this dish has a symbolic cultural significance as it symbolized unity and the sharing of joy. In the 40s, this dish was “migrated” together with a group of Cantonese immigrant into Singapore and became a popular dish in Chinese banquets.

In the Philippines, we also get to eat Braised duck in our Chinese restaurants. You will see here in the cooking method why one needs to order duck dishes a day in advance.

Ingredients:

1. Fresh Duck 1 number (approx. 2kg)

2. Dried Oysters 12pcs (soak in water to rehydrate, pan-fry)

3. Preserved Vegetables 125g (soak in water to rehydrate, slice into 12 pcs)

4.Red Dates 12pcs (rinse with water, remove seeds if any)

5. Roast Meat 12pcs

6. Shitake Mushroom 12pcs

7. Dried Orange Skin 1pc (approx. 5g soak in water to rehydrate, fine Julian cut)

8. Water 2kg

9. Rock Sugar 1pc (approx. 30g)

10. Hua Diao Wine 40g

11. Salt 10g

12. Soya Sauce 100g

13. Cooking Oil 3kg

14. Ginger 1pc (approx. 30g, smashed)

15. Spring Onions 2 stocks

16. Dried Bay Leaves 2-3pcs

17. Dried Amomum Fruits 2-3pcs (also known as cardamnon)

18. Star Anise 2pcs

19. Cinnamon Stick 1pc

20. Cornstarch 2 tbsp

21. Water 50ml

Cooking Method:

1. Clean duck (ingredient 1) with water, cut duck open from back, apply soya sauce evenly on the duck (ingredient 11), set aside, ready for use.

2. Heat up a wok of oil (ingredient 13) bring temperature between 180°-200° C, deep-fry the duck till golden brown.

3. Place whole duck into a large casserole, rinse duck in water to remove excess oil.

4. Strain away excess water, add ingredients 8-11, and ingredients 14-19 into duck.

5. Place duck into steamer and braise duck for 2hrs. till soft; thereafter, remove back & breast bone.

6. Place ingredients 2-7 into duck.

7. Place duck back into the steamer and braise duck for another 45mins.

8. Thereafter, flip casserole on to a big plate, drain off juice into a bowl, and remove casserole.

9. Pour juice into cooking pan, heat up to reduce the juice into sauce, thicken with corn starch, pour sauce on duck before serve.

Check for the Makansutra Master Classes during the Singapore Food Festival 2010.

Credits: Makasuntra Culinary Master classes ——————

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Carpaccio of Beef Tenderloin with Sesame and Ginger dressing

noemi — Sun, 18 Jul 2010 00:56:02 +0000

Dear readers,

What I love about attending the Singapore Food Festival (July 16 till July 24, 2010) are the cooking demonstrations by the chefs. Not just your ordinary chefs, mind you. Mandarin Oriental Singapore hosted a cooking demo with celebrity chef Eric Teo. He is so funny as he interjects wit and humor every now and then to the demonstration. We were so honored with his presence because he is the president of the Singapore Chefs Association. Here is a simple recipe that you can even cook and the taste is so distinctly Asian that you will just love it. Sesame oil is an ingredient I often use in my Asian cooking.

Ingredients:

2 x100 grams. beef tenderloin fillet, season with salt and pepper
100 grams spring onions sliced
100 grams corn oil for cooking
100 grams sesame oil
30 grams sliced ginger
30 grams sesame seeds toasted
50 ml kikoman
100 grams water
50 grams honey

Braised daikon as base (Daikon is a long white radish: a long sweet white radish used in Asian cuisines. )

1. To prepare sesame dressing , place the honey, kikoman, sugar in large mixing bowl.Mix well and add water to dilute. Add in sesame oil and seed to engance the flavor.

2. To prepare braised daikon: make a dashi stock and poach the daikon till soft. Remove and set to cool. Slice into a a long rectangular shape

3. To prepare the beef, heat up a sauted pan over high heat, add a little corn oil and place the beef on the hot pan.

Sear each side (high heat) for about 30 seconds and set aside to rest.

In the same pan, add the spring onion and saute quickly with a little sesame dressing , then remove.

4. Slice the beef tenderloin into julienne slices and arrange in serving dish. Pour the sesame dressing over the beef slices . Garnish with green onions

Serves 4.

Thank you Eric Teo for the recipe and Mandarin Oriental Singapore for the cooking demo.——————

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Crab Omelet or Tortang Alimasag

noemi — Fri, 02 Jul 2010 04:48:10 +0000

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. Crab Omelet is one my favorite omelet dish. With crab meat available in the groceries, it’s easier to prepare now. My mom used to prepare this by boiling the crabs and flaking the crab meat. The top shell is saved for filling in the crab meat. Anyway, this recipe is just plain crab omelet or tortang alimasag. A very simple dish.

Ingredients

1 cup flaked crab meat (you can buy this at the frozen section of the grocery)
1 tablespoon soy sauce
1 tablespoon constarch
1/4 teaspoon ground black pepper
1/2 teaspoon refined salt
2 tablespoons oil
1/4 cup shredded onions
6 cloves garlic, crushed
2 peeled potatoes, finely diced
1/4 cup shredded celery
5 eggs

Directions

1. Beat eggs slightly and season with salt and pepper.
2. Beat all ingredients together. Set aside.
4. Heat wok then add oil.
5. Fry potatoes and set aside.
6. Saute garlic until brown then add vegetables, then add crab meat, salt, soy sauce, pepper and cornstarch. Set Aside to cool.
8. Heat non-stock frying pan in preparation for the omelet.
9. Pour in beaten eggs and cook. You will know the egg has cooked enough to proceed when the egg whites have actually turned white, the bottom is set and the top is a bit creamy.
10. When the crispy transparent egg edges start to pull away from the pan, this is the time to add the crab mixture.
11. Put your crab mixture in the omelet on one side only, in a half moon shape so it is easy to fold. Leave a little space around the omelet so the crab mixture won’t spill out of the sides.
12. Then fold the omelet in half. Use your spatula to left the omelet gently out of your pan and let it slide to a plate.

If you have never cooked an omelet, this video demonstration gives useful tips.

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Banana Bread

noemi — Wed, 23 Jun 2010 04:00:37 +0000

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. One all-time favorite breakfast menu I love is eating fruits along with Banana bread and cottage cheese. One thing great about Banana bread is that it contains fiber and that’s what we all need to start a day. Why not have banana bread for breakfast. Baking Banana Bread is so easy even your teen-aged kids can do it. This was the first recipe my daughter baked. Try it

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter
2 2/3 cups sugar
4 eggs
1 cup milk
1 tsp. vinegar
1 tsp. vanilla
2 cups mashed bananas (lacatan variety- You can even use super-riped bananas)

1. Cream butter with sugar, add eggs until well blended.

2. Add in the flour mixture alternately with the milk mixture, starting and end with the dry ingredients,

3. Add in the 2 cups mashed bananas before the last dry ingredients.

4. Bake in two lined loaf pans at 350F for 50 minutes.
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Perfect Chocolate Cake

noemi — Tue, 15 Jun 2010 10:50:04 +0000

Dear readers,

Here I will share the cake recipe and the fudge icing.

The Chocolate Cake Recipe

Ingredients

Mix A- Mix below

1 cup Hershey’s Cocoa
2 cups Boiling water

(mix the above till smooth then cool)

Mix B- Mix well in plastic

2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

- Prepare the rest of the ingredients below

1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla

Procedure

1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.

2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.

3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.

4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.

5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing

Ingredients

1 can condensed mik
1/2 cup cocoa
1/4 cup butter

1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.

2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.

3. Add desired flavor.

4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Other notes

1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe

3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla

1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.

2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well

Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing

1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)

4 tablespoons (more or less) HOT water (boiling hot water preferred)

Directions:

1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal

2. Add water, 2 tablespoons at a time mixing until smooth.

NOTES:

*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.

* It is very important to sieve the sugar before using——————

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Filipino Style Spaghetti

noemi — Fri, 11 Jun 2010 02:00:32 +0000

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.
Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. A popular American blogger once commented that our Jollibee spaghetti tasted horrible. It must have seemed different from Italian spaghetti since the latter is sour. Filipino spaghetti has sweet sauce.

Filled with vienna sausage, ham strips, ground beef and grated cheese, the sauce of Makati Supermarket’ spaghetti is sweet with a tinge of spiciness. When I was in college during the mid-seventies, my dorm-mates and I would travel all the way from the UP campus to Makati Supermarket in Ayala. The supermarket does not exist anymore. These days you can eat their spaghetti at Cash and Carry Supermarket along , President Osmena Highway (South Superhighway) near Buendia Makati City and Makati Supermarket in Alabang.

A reader pointed out to me that some evidence of an even earlier birth of the “pinoy spaghetti” exists in the memoirs of Gen Douglas McArthur (yes the “I shall return guy”). I am not able to pull the line verbatim but it went mostly like this:

this sauce, so sweet on spaghetti, hardly seems like spaghetti sauce but it is good.

Through the years, I developed my own Filipino-Style Spaghetti Sauce. If you are in a hurry, you can always buy those ready-to-use Filipino Style Spaghetti sauce sold at the supermarket. But let me tell you, there is nothing more srcumptious than cooking spaghetti sauce in your own special touch. Here is my recipe which you can always innovate.

Sauce
500 grams spaghetti noodles
1/2 cup olive oil
1 head garlic, minced
1/4 kilo ground beef
1/4 kilo ground pork
5 pieces hot dog sliced diagonally
1/4 cup vienna sausage, sliced
1/4 cup sweet ham, sliced in small squares (1/2 inch by 1/2 inch)
1 bottle banana catsup (don’t substitute!)
1 cup chopped onions
1 cup tomato sauce
1 cup water
1/8 teaspoon black pepper
1 bay leaf
1/2 cup chopped green and red bell pepper (some don’t really like pepper so this may be optional)
1/8 cup brown sugar
1 teaspoon oregano
salt and pepper to taste
1/2 cup grated cheese

Procedure

1. Cook spaghetti noodles according to package instructions.

2. In a kawali or wok, sauté garlic and onions in olive oil.

3. Combine ground beef, ground pork, bay leaf, green and red bell pepper and a cup of water in the wok. Allow to simmer for 10 minutes.

4. Add tomato sauce, banana catsup and allow to simmer for 10 more minutes

5. Add brown sugar, vienna sausage, sweet ham and hotdogs. Simmer for 5 minutes.

6. Add a little more water (maybe 1/2 cup more) till you get your desired consistency. Add salt and pepper to taste.

7. Serve separately with cooked spaghetti noodles and grated cheese on top.
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Chicken Adobo in Coconut Cream

noemi — Tue, 01 Jun 2010 16:02:11 +0000

Dear readers,

Chicken Adobo in Coconut cream is my favorite adobo of all time. It’s actually a comfort food, a childhood memory. Sadly, I don’t often cook this because two family members don’t really like dishes with coconut milk. This is actually simple to cook. If you don’t have time to prepare coconut milk, just use the ready to mix coconut milk powder at the grocery.

Ingredients

1/2 head garlic, minced
1 medium onion, sliced
1 1/2 kilos chicken cut into serving pieces
2 tablespoons cooking oil (I prefer Pure Olive Oil)
2 cups thin coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)
salt and pepper to taste
1 small green papaya (cubed)
1/3 cup vinegar
2 cups thick coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)

Procedure

1. Prepare coconut cream or if you are busy, just buy 2 packs coconut milk powder and follow instructions.

2. In a saucepan, saute garlic, onion and chicken pieces in hot oil.

2. Pour thin coconut cream and simmer for a few minutes.

3. When chicken is almost done, add the papaya, vinegar, salt and pepper.

4. Bring to boil and add the thick cream.

5. Cook 5 more minutes until sauce thickens.——————

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Puto Recipe – Steamed Muffins with Aniseed

noemi — Wed, 19 May 2010 12:11:27 +0000

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. What do you associate puto with? When pork was still part of my diet, I associated puto with diniguan. I dunk the puto on the thick sauce, then eat it together with the pork pieces. Another puto memory is pairing it with hot chocolate drink. Puto is a great pairing food with many of our Filipino dishes. Puto is very easy to make. You can even use all-purpose flour instead of rice flour if one cannot find the latter. In this recipe, we will use all-purpose flour

Ingredients

2 cups all-purpose flour (or better yet rice flour)
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 cups thick coconut cream (the first press. See How to Extract Coconut Cream or you can use coconut powder and follow instructions to make thick cream)
1 teaspoon aniseed

Directions

1. Mix all the dry ingredients in a mixing bowl.

2. Add coconut cream to the dry ingredients. Mix until smooth.

3. Add Aniseed

4. Pour into banana-lined muffin tins.

5. Steam for 15 to 20 minutes.
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