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Balo balo, known better as burong hipon is a popular Kapampangan fare that is best paired with blanched bitter veggies and leaves like mustasa (mustard) and ampalaya (bitter gourd). With grilled fish, its a good alternative to soy sauce and in this case, the inihaw na hito was perfect.

Resulta ng larawan para sa balo balo


  • 5 cups cooked rice – boil rice with 10 cups of water till cooked; you come up with a soft kind of cooked rice; cool rice thoroughly
  • 500 grams very fresh shrimps – alive if possible, the 2-inch long size; do not peel. In Sydney where you do not find shrimps that are alive, I use small, fresh prawns that are peeled and sliced in half – lengthwise. If you want to use fish, I use filleted fish and slice into 1/2-inch cubes or in small strips. In the Philippines, you can use whole small fresh gurami or tilapia, de-scale, debone and cut into finger sized strips. Do not use head of tilapia. Some even use the mud fish for this.
  • 250 grams young, fresh bamboo shoots – sliced very thinly and blanched for 5 minutes in hot water and drain well and cool down
  • 1/2 cup salt


  1. Get a well washed, dry, 1 to 2 gallon glass jar.
  2. Rinse the shrimps/fish with water and drain well. Pat dry to ensure dryness.
  3. In a large bowl, place shrimps and sprinkle with the salt, and mix thoroughly.
  4. Using rubber gloves, spread cool rice in a large bowl.
  5. Mix the bamboo shoots with the shrimps.
  6. Mix the shrimp/bamboo with rice using gloved hands.
  7. Put the mixture inside the jar, in layers, packing well each layer. You want to avoid air pockets in the jar.
  8. Cover the mouth of the jar with a clean sheet of plastic and close with lid.
  9. Some times it is hard to find glass gallon jars and I use a glass bowl that has a lid.
  10. Set aside in a cool place and let ferment for three days. In temperate countries, fermentation may take longer. What I do is on the third day, I smell the mixture and see if it’s smelly enough for me.
  11. The smellier it is, the more sour the sauce becomes. So watch for it. Also, the whole tiny shrimp and fresh fish, ferments faster than peeled prawns or filleted fish.
  12. If you want to cook the fermented shrimp mixture after three days, it will not be too smelly.
  13. If you let another 2 days go, keep it in the refrigerator so that it does not ferment too fast.

How to cook the fermented mixture:


  • 1/2 cup cooking oil
  • 2 tablespoons finely crushed garlic
  • 2 cups finely chopped onions
  • 250 grams fresh tomatoes, seeded and coarsely chopped
  • 1/4 of the mixture


  1. In a non-reactive (non-stick or ceramic or glass), heavy sauce pan, over low fire, pour in oil and saute garlic and onion till the garlic is a light golden tan and the onions are translucent.
  2. Add the tomatoes and simmer for 10 minutes or till the tomatoes do not have a raw taste.
  3. Constantly stir to prevent sticking to bottom of pan.
  4. Add the mixture and cook for about 10 minutes, stirring continuously.
  5. Taste the mixture and adjust to your liking. It must not be too salty.
  6. Cool and serve.
  7. When it is hot, it really smells! When it’s cooled, it does not smell too bad.
  8. Serve with fried, or grilled fish and steam vegetables and hot rice.


Dinakdakan is an Ilocano dish that is made of grilled and boiled pig parts—it works as a delicious and tasty appetizer, too! The pig’s head, ears, and brains are some of the ingredients incorporated so as not to waste any part of the animal. Cooking methods such as grilling and boiling are used in making this dish because it makes the preparation of the dish much simpler. Adding chili also gives it a bit of a bite, making it the perfect pork dish to eat with loads of rice.

Dinakdakan Ingredients

1 kilo pig ears

1 kilo pig face (maskara)

1/4 kilo pig’s brain

1 medium red onion, sliced

6 green chili pepper , sliced

4 tablespoons vinegar, use Sukang Iloko

salt, to taste

pepper, to taste

How to Make Dinakdakan

Pour 6 to 8 cups water in a cooking pot. Let boil. Add salt and pepper. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes or until meat is fork tender. Strain and set aside.

Boil the pig’s brains using a strainer (or a plastic container to avoid brain from disintegrating) and cook for 10 minutes or until they turn white. Remove cooked brains from heat and set aside.

Heat the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt.

Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.

Combine pig’s brain and vinegar in a mixing bowl. Season with salt and pepper. Add the ginger, chili, onion, and salt, if needed. Add the chopped pig’s face and ears. Tansfer to a serving plate.




Panutsa, or also called as “Peanut Brittle” in English Dialect, is a delicacy that is a favorite in the Batangas region of Philippines. It is usually sold in stalls around Batangas and in buses for inbound or outbound trips to the province.

Panusta is very easy to prepare and to cook, even a 5 year old child can cook it. With its very simple ingredients and procedures, you will never imagine that this is a very mouth-watering treat for your family and friends.


1 cup peanuts, pealed

1 tsp. baking soda

2 tbsp. butter, softened

½ cup corn syrup

1 cup granulated white sugar

¼ cup water

¼ tsp. salt


Grease a baking tray/cookie sheet then set aside.

Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.

Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.

Turn-off heat and  put-in the butter and baking soda and stir thoroughly.

Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.

Remove the mixture from the tray and cut into desired sizes.

Buko Pie

Buko Pie

It’s Bebs from Foxy Folksy here once again to bring you yet another goodie from our Filipino kitchen. Today I am sharing with you this delectable Buko Pie recipe.

Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling and enclosed in a flaky pie crust.

The pie is a favorite pasalubong item mostly bought from the area of Laguna where it’s known to have originated. Stores such as Colette’s and Lety’s have become iconic destinations for this scrumptious pastry, but few people are even aware that none of these establishments is the original creator of the famous Laguna buko pie.

  • 3 cups flour, sifted
  • 1 teaspoon salt
  • 3/4 cups lard,chilled
  • 6 tablespoons cold water
  • 2 tablespoons lemon juice or vinegar
  • 1/3 cup cornstarch
  • 1/2 cup coconut water
  • 1/2 cup all-purpose cream
  • 3/4 cup sugar
  • 4 cups young coconut meat
  • small egg
  • 1 tablespoon milk
  1. In a bowl, sift flour and salt.

  2. Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small or the crust will be crumbly.

  3. Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture, while tossing lightly with a fork, to form a ball.

  4. Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.

  5. Take 1 part of the pie dough and place it on a floured surface and roll it out thinly to fit a 28×4 cm pie pan with additional inch allowance for the edges.

  6. Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it.

  7. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.

  8. Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on a parchment paper and roll it together into a cylinder. Refrigerate until ready to use.

  1. Dissolve the cornstarch in coconut water and set aside.

  2. In a saucepan over medium-low heat, combine the cream and sugar and bring to a simmer. Cook until sugar is completely dissolved.

  3.  Add the coconut meat.

  4. Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like consistency.

  5. Remove from heat and allow to cool completely.

  1. Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.

  2. Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.

  3. Using tines of a fork, poke holes on top crust to serve as vents for the steam while baking.

  4. Bake in a 425 F for 10 minutes.

  5. Remove pie from oven and let it cool down for the filling to set in. Serve while just slightly warm. You may refrigerate left over and just reheat in the microwave before serving.

  6. In a small bowl,  whisk together the egg and milk.

  7. Remove the pie from oven and brush the top with the egg wash.

  8. Lower the temperature to  350 F and bake for another 30-40 minutes.

  9. Remove from oven and allow to cool before slicing.



This recipe requires glutinous rice and coconut milk and the wrap is made from buri or palm leaves. The word “Ibos” pertains to the buri leaves or palm leaves that are used to hold the ingredients. This is the counterpart of banana leaves in other suman recipes.

The challenge in preparing suman sa ibos is not in the cooking process, but in preparing the container. You will need to swirl the buri leaves over a mold to make individual containers. This needs to be locked properly to hold its form. The mixture of glutinous rice, coconut milk, and salt is scooped to each container. These are boiled for several minutes before serving.

Suman sa ibos is best eaten with ripe mangoes. I also like it with granulated white sugar.

Try this Suman sa Ibos recipe. Let me know what you think.


  • 4 cups glutinous rice
  • 1 1/4 tablespoons sea salt
  • 2 1/4 cups coconut milk
  • 1 cup water


  1. Make the buri container by swirling the buri leaves on a mold that is about 1 1/2 inches in width. Lock the cylindrical leaf container that you made to prevent the leaf from swirling back.
  2. Wash the rice and then place in a large bowl.
  3. Pour-in water. Let the rice absorb the water.
  4. Pour-in the coconut milk and then add the salt. Gently mix and let stand for 10 minutes.
  5. Scoop the mixture to the buri container and then seal. Set aside.
  6. Arrange the suman in a large cooking pot. Pour-in about a quart of water. Let boil.
  7. Adjust the heat to low-medium and let the suman cook for 60 to 90 minutes.
  8. Remove from the cooking pot. Let the temperature cool down.
  9. Serve with ripe mangoes on the side. Share and enjoy!

Pork Sisig, Pampanga Philippines

Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines: Pampanga. This delicious dish can also be categorized as the main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly known as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pig’s face (mascara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels.

Resulta ng larawan para sa pork sisig


• 1 lb. pig ears

• 1 1/2 lb pork belly

• 1 large onion minced

• 3 tablespoons soy sauce

• 1/4 teaspoon ground black pepper

• 1 knob ginger minced

• 3 tbsp chili flakes

• 1/2 teaspoon garlic powder

• 1 piece lemon or 3 to 5 pieces calamansi

• ½ cup butter or margarine

• ¼ lb chicken liver

• 6 cups water

• 3 tablespoons mayonnaise

• 1 tsp salt   


1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)




Puto in Metro Manila Philippines

Puto is a type of steamed rice cake usually served as a snack or an accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed is to be derived from the Kerala dish puttu.

Image result for PUTO




Cheese Puto Ingredients

2 cups all-purpose flour

1 cup sugar

1 1/4 tablespoons baking powder

2 cups water

1 cup evaporated milk

1 medium egg

1/4 cup unsalted butter, melted

36 pieces cheddar cheese, cubed

How to Make Cheese Puto

Sift together flour, sugar, and baking powder in a bowl. Set aside.

Mix together water, evaporated milk, egg, and butter in another bowl.

Make a well in the center of the dry ingredients and pour in wet ingredients. Mix just until combined.

Spoon batter into 1-ounce muffin tins until 3/4 full. Steam for 10 minutes.

Place a piece of cubed cheese onto the top of each puto and steam an additional 1 minute until the cheese is slightly melted. Remove from steamer and cool. Serve.

Sinapot: Bicol’s Favorite Snack

Who doesn’t love this favorite snack that every Bicolano loves to eat during merienda time? Bicolanos love to eat sinapot or sometimes called maruya because of its crispy texture. Sinapot literally translates to dinikit-dikit in Filipino, because the sliced up bananas are skewered side by side with a cleaned out coconut leaves spine before cooking.

The sinapot are usually made from saba bananas. In the Bicol version, it does not “fan” the bananas. Instead they are simply sliced lengthwise before frying in batter. If you want to know how to make the sinapot, this is the recipe:


8 pieces ripe banana, saba
1 1/4 cup flour
1/2 cup milk
1/2 cup water
1 tsp baking powder
1 tsp salt
2 tsp sugar
1 egg, beaten
oil for frying
In a mixing bowl, combine the flour, baking powder, milk, beaten egg and water. Slightly beat all the ingredients to mix.
Add the salt and sugar and beat until it form a batter. Set aside.
Prepare the ripe saba by peeling it and sliced each piece in 2 length wise cut.
Put the sliced bananas in the batter mixture and make sure all sides are coated with the batter.
Heat oil in pan over medium heat and fry the banana for about 10 – 15 minutes or until golden brown.
Drain excess oil using paper towel.

Laing or Pinangat,Southern Luzon Cuisine

The Bicol region is consist of six provinces namely Albay, Camarines Norte, Camarines Sur, Catanduanes, Masbate, and Sorsogon. Not only will you find here one of the world’s most photogenic volcanoes, the Mayon Volcano, but also some of the most popular dishes in the country.

Bicolanos are known for using coconut milk and siling labuyo (hot chilies) in their cuisines. So here are a few of their dishes that are known throughout the country.



100 grams taro leaves (dahon ng gabi), (use dried leaves), (dried gabi leaves)
2 slices pork, cut into 1/4 inch-thick strips
1 to 2 tablespoons shrimp paste (bagoong alamang), to taste2 cloves garlic, chopped
3 cups coconut milk (gata)
2 cups coconut cream (kakang gata), or coconut cream
1 thumb-sized piece ginger, cut into large strips
4 pieces green finger chili (siling pangsigang), cut into 1-inch pieces
2 pieces red chili pepper (siling labuyo), sliced thinly             

Cooking Procedure

In a large pan over medium heat, spread out your pork belly strips and pour water over until meat is covered. Place the lid on and and cook until all liquid has evaporated and the pork fat has started to render.Combine the shrimp paste, garlic, coconut milk and ginger in the pan and stir for about 2 minutes.Add the taro (gabi) leaves and let it absorb the coconut milk. Avoid stirring the leaves. Let this boil and dry up for about 10 minutes.Add in the kakang gata or coconut cream, green chilies and bird’s eye chilies. Again, leave to boil or dry up for another 10 minutes. Add more chillies, if preferred. Serve warm with rice and other viands.



Bukayo  is a Filipino version of coconut candy, it is made with strips of mature Buko meat (coconut meat) and dark brown sugar.  In this version we added Muscovado sugar to make the taste less sweet compared to the traditional Bukayo you can buy in the market and this one is soft and chewy.   If you have diabetes, this Filipino dessert is not good for you because of high sugar content and consume it in moderation.

Bukayo candies come in different shapes, some are round in ball form, another in a flat circle shape and some are cut into square shape. Bukayo is believed to have been originated from Lingayen, Pangasinan.

Image result for BUKAYO

Bukayo Ingredients:

  • 3 cups Buko meat (coconut)
  • 1 ½ cups Brown sugar
  • ½ cup Muscovado sugar
  • 2 1/2 tablespoon Buko juice or Water
  • 3 pcs calamansi (optional)
  • Sesame seeds (optional)
  • Banana leaves


Bukayo Cooking Instructions:

  • In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
  • The fire must be the lowest heat possible and cook for about 1 minute until the all the sugar dissolves.
  • Add-in the Buko (coconut) strings and calamansi juice.
  • Mix well, make sure to evenly coat the buko strings with sugar , then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking.
  • When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
  • Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
  • When the Bukayo is completely dry, you can now serve it or store in a jar.