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.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

Ingredients

3/4 kilo batchoy (if you are living in the Philippines, you can buy this from a market vendor. The mix is composed of spleen or lapay, kidney or bato. liver or atay, pig’s heart and pork tenderloin)

——-
If you are not living in the Philippines or want to remove some organs in the packaged batchoy meat, here are the meat parts that I use

300 grams pork kidney
1/4 kilo pork Lapay (spleen)
1/4 kilo pork tenderloin
200 grams pork liver
1 tablespoon ginger, cut into fine strips
1 head garlic, minced
1 medium onion, minced
5 cups water (or chicken broth if you use chicken meat)
salt and pepper to taste
3 tablespoons patis
200 g. fresh miki, washed

for toppings:
spring onions, chopped
toasted garlic (fried separately)
1/2 cup pork cracklings or chicharon, pounded to your preference
whole raw egg for each bowl serving

(Note: you can remove some organs and replace it with shrimp, chicken breast or beef loin)

Directions

1. Slice the kidney and remove the white parts inside. If left inside, it will emit a slight odor. Rub kidney with salt and wash thoroughly.

2. Slice kidney, lapay, liver, kidney and pork tenderloin into 3/4 inch squares. Slice as thinly. Set aside.

3. In the Kawali, saute garlic. Remove when brown so you can use this for toppings. Then continue to saute the onions, ginger and patis.

4. When onions are transparent, add in the lapay , kidney and liver. Stir for 10 minutes.

5. Add pork tenderloin ( or substitute like shrimps, chicken or beef loin) and stir for another 2 miutes.

6. Add water and allow to boil.

7. Season with salt and pepper. Simmer for 5 minutes.

8. Add the washed miki noodles. Simmer for a minute or two. Don’t overcook.

9. When serving in the bowl, add the batchoy, then top with toasted garlic, green onions and pork cracklings.

Add raw egg to the steaming bowl.

Remember if you are squeamish about the pork innards, just remove them and substitute with shrimps, chicken meat or beef loin and slice thinly.

SERVES: 6
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

I had the original Filipino recipe for Cassava Cake but my overseas readers often want the equivalent measurements to use in America. Here is Cassava Cake with Egg Topping recipe often called Bibingkang Kamoteng Kahoy originally from Filipino Guardian’s Gourmet’s Kitchen cloumn which my sister and I innovated a bit.

Ingredients

2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

Directions

1. Preheat oven to 325 C

2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.

3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or better yet with banana leaves.

4. Pour the mixed ingredients (in number 2) onto the pyrex dish.

5. Bake at 325 C for 25 to 35 minutes. You will know it is done when the top solidifies.

6. Remove from oven.

7. Spread the topping on top. (see above mixture)

8. Bake an additional 10 more minutes until the topping thickens.

9. Remove from oven. Cool.

Preparing Cassava

If you are in the Philippines and use fresh cassava. Peel the cassava and wash. Grate Finely. Squeeze to extract juice and set aside.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories.

1/2 medium cabbage
1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise
1 cup drained crushed pineapple
1/4 cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)

1. Chill the cabbage thoroughly. Finely shred the cabbage. Wash the shredded cabbage in cold water (in a colander) or wash in your salad spinner. Measure 4 cups of shredded cabbage.

2. Refrigerate in a paper towel wrap (to absorb the moisture).

3. Combine the remaining ingredients. Pour over the cabbage. Mix and toss lightly.

Coleslaw salad tastes best when refrigerated for many hours so the cabbage seeps in most of the pineapple and dressing flavors.

Yield: 6 servings.

——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

A lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first

Dough
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard

Procedure for Dough

1. Place the sugar and yeast into the lukewarm water.

2. Let stand for 10 minutes.

3. Mix flour, baking powder, remaning sugar and lard.

4. Add the mixture of Number 3 to the yeast mixture in number 1.

5. Knead until smooth.

6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)

Filling

2 tablespoons lard
1 head garlic, minced
1 kilo pork shoulder (kasim) cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons Oyster sauce

Procedure for Filling

1. Saute garlic in the pan when lard is heated.

2. Add pork and brown lightly

3. Add the remaining ingredients and cook until tender.

4. Remove pork and dice into 1/2 inch cubes.

5. Return pork to mixture.

6. Add oyster sauce.

7. Use filling after the dough has risen or after 2 hours when dough was set to rise.

Placing filling to the dough

1. After the dough is ready, divide dough int 24 to 32 balls.

2. Arrange balls on the table and fill each with a tablespoon of filling.

3. Place each filled siopao on 2 inch square of wax paper. Let stand for 1/2 hour.

4. Arrange siopao in a steamer lined with cheesecloth or towel.

5. Steam for 15 minutes.

There you have it! Your very own homemade siopao.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

I’ve shared recipes on Torta Banawa and Torta Cebuana. My sister who is now based in Chicago shared me these torta recipes. Torta is quite a popular baked product in Cebu and all of Visayas. Here is a contribution from my sister:

My managing editor at Filipinas Magazine, Gemma Nemenzo, is rarin’ to try the Torta a la Argao. Since the Torta’s secret is the use of tuba, I’ve been putting off making this particular treat especially since it is so cholesterolific. She has the “hulmahan” or the molds — which are actually brioche molds, if you want to order them at Sur La Table. The challenge will be to find a close cousin of tuba in the US. I’m thinking about a light beer, which is slightly fermented. I’ll update you all with my experiments.

A reader shared this I would suggest instead of tuba for the torta visaya, some sparkling wine, such as ricadonna or asti spumanti, or even a sparkling rose if you dont want it so sweet. – Thanks Tony!
-
However, for those of you in the Philippines, you have no excuse. Go ahead and try this one!

This recipe was contributed by Annie Osmena Aboitiz. It is found in Nora Daza’s cookbook, “A Culinary Life: Personal Recipe Collection.”

5 cups all-purpose flour
1 cup tuba
3 cups sugar
20 egg yolks
1-1/2 cups cooking oil
1/4 tsp. salt
a pinch of anise

sister’s note: use an electric mixer.

1. Pour the tuba into the flour. Add the salt. Mix well.

2. Add the sugar gradually into the egg yolks while beating well.

3. Add the oil. Blend well.

4. Put the mixture into a pan lined with paper and greased with butter or oil. Add anise.

5. Wait for 7 hours before baking (to allow the batter to rise). However, if the weather is cold, wait for 8 hours before baking.

6. Bake at 325 degrees Fahrenheit until cake tests done. ——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

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, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.

Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.

Let’s start with Lechon Kawali

3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)

Instructions for cooking Lechon Kawali

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Let’s now prepare for the Dinuguan

Cooked Lechon Kawali (see above)
1/4 kilo minced pork liver
2/3 cup native vinegar
1 large onion, chopped
1/2 teaspoon crushed peppercorn
1 small garlic, minced
1/2 cup pork blood (refrigerate until ready to use)
1 1/2 cups water
2 teaspoon sugar
1 tablespoon patis
2 large hot peppers (siling haba not labuyo)
salt to taste

Puto as side dish

Let’s cook the dinuguan

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Note that the dinuguan consistency depends on your preference. For Crispy Dinuguan, I prefer it to have a thick consistency like the photo shown above.

Best served with puto or plain rice.

Serves 6

——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

I started my herb garden when we moved to our new home. It’s a great feeling to pick freshly homegrown basil and add it to our pasta. This afternoon, I cooked Shrimp and Pasta with Pesto sauce to make up for the Lechon Manok that I was supposed to buy.

Here is the recipe that is even beginners can follow.

Prepare the pasta

1. Boil 250 grams Angel Hair pasta. Don’t overcook.

2. Set aside.

Prepare the Pesto sauce

4 cups Sweet basil leaves (full size)
4 garlic cloves
1/2 cup pine nuts or walnuts
1 cup Olive Oil
1 1/2 cups Parmesan cheese
Salt
Ground black pepper
Salt to taste

Directions

1. Pick full grown basil leaves from the stems.

2. Wash the leaves thoroughly and pat dry with paper towels.

3. Mix leaves, garlic, nuts and 1/3 of the oil in a food processor or blender.

4. Blend or process until smooth.

5. Add the 2/3 of the olive oil, cheese, salt and pepper.

6. Blend a few more seconds.

7. The resulting blend should be a dark green lumpy mixture.

8. Mix the pesto with the cooked pasta.

Prepare the Shrimps

1/2 kilo small tiger prawns

1/2 cup red tomatoes (diced)

one head garlic minced

1/2 cup Olive Oil

Directions

1. Heat Olive oil.

2. Saute garlic. When brown, add red tomatoes.

3. Add the prawns and cook until orange.

4. Add a dash of salt.

5. Toss the shrimp mixture to the pasta-pesto mixture.

Top with a sprinkle of Parmesan cheese.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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

I like this tangy sweetish salad. According to Wikipedia, the origins of the Waldorf Salad came from well, Waldorf-Astoria Hotel.

A Waldorf salad consists of julienned apple and celery, chopped walnuts, grapes, and mayonnaise or a mayonnaise-based dressing. The salad was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931)

There is an elegant ring to the salad. Prepare this salad and place over a bed of lettuce.

Here is the recipe:

Ingredients

8 apples, unpeeled (remove cored, chopped into chunks, around 6 cups)
2 tablespoons Kalamansi juice (or lemon juice)
1/4 cup raisins
2 stalks celery, chopped
1/2 cup walnuts (chopped but not too fine)
1/3 cup mayonnaise
1/3 cup yogurt (plain)
2 tablespoons white sugar
lettuce
extra walnuts for toppings

Directions

1. Prepare the apples. Cut them into bite-sized chunks and enough to make up 6 cups. Sprinkle the kalamansi juice over the apples. The kalamansi juice prevents the apples from turning brown.

2. Place raisin in a bowl and add enough water to plump them up. Let the raisins sit for a few minutes, so water gets absorbed. Drain. Set aside.

3. Chop the celery and walnuts separately.

4. Mix apples, raisins, walnuts coating all of the ingredients with the mayonnaise.

5. It is best to chill it overnight so flavors seep in.

6. Arrange lettuce on individual salad plates. Mound the waldorf salad mixture on top of the greens, and sprinkle with the walnuts.

Serves 12.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Good News Balikbayan for Lifestyle & Real Estate
Techie Gadgets for Cellphones, Laptops & Gadgets

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

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