Panutsa

Panutsa

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.

Ingredients:

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

Directions:

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.

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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.

Ingredients
FLAKY PIE CRUST
  • 3 cups flour, sifted
  • 1 teaspoon salt
  • 3/4 cups lard,chilled
  • 6 tablespoons cold water
  • 2 tablespoons lemon juice or vinegar
PIE FILLING
  • 1/3 cup cornstarch
  • 1/2 cup coconut water
  • 1/2 cup all-purpose cream
  • 3/4 cup sugar
  • 4 cups young coconut meat
EGG WASH
  • small egg
  • 1 tablespoon milk
Instructions
FLAKY PIE DOUGH
  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.

PIE FILLING
  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.

ASSEMBLY AND BAKING
  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.

Suman

Suman

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.

Ingredients

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

Instructions

  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!

Kalamay in Bohol, Philippines

History

Kalamay (also spelled Calamay), which means “sugar”, is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milkbrown sugar, and ground glutinous rice. It can also be flavored with margarinepeanut butter, or vanillaKalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.[1] It is similar to the Chinese Nian gao (also known as tikoy in the Philippines) but is sweeter and more viscous. A cousin of kalamay is dodol, found in Indonesia, Malaysia, Brunei, Singapore and in some parts of the Philippines.

Resulta ng larawan para sa recipe of kalamay bohol

Ingredients

  • 2 1/4 cups glutinous rice flour
  • 2 1/4 cups muscovado or brown sugar
  • 2 cups coconut milk
  • 2 cups coconut cream
  • 1/2 cup water
  • 1/2 cup latik

Instructions

  1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
  2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
  3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
  4. Set the heat to low-medium. Continue to stir for 15 minutes.
  5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
  6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
  7. Let it cool for a few minutes. Serve.

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

Ingredients

• 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   

Instructions

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.

Kalamay Hati

Resulta ng larawan para sa kalamay

Sticky rice cakes such as kalamay is a special treat in the Philippines. This is often served on special occasions such as  holidays and town fiestas. Kalamay hati is usually eaten for breakfast with a cup of coffee on the side, while there are other people who enjoy kalamay as a snack.

Latik, which is a residue of coconut milk is sprinkled on top of the kalamay to make it taste better. It is simply made by boiling coconut milk or cream while continuously stirring until a solid residue forms. I love to have kalamay for breakfast because it keeps me full for a long time. A small slice of this wonderful rice cake is all I need to get me going and start my day.

Ingredients

  • 2 1/4 cups glutinous rice flour
  • 2 1/4 cups muscovado or brown sugar
  • 2 cups coconut milk
  • 2 cups coconut cream
  • 1/2 cup water
  • 1/2 cup latik

Instructions

  1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
  2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
  3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
  4. Set the heat to low-medium. Continue to stir for 15 minutes.
  5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
  6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
  7. Let it cool for a few minutes. Serve.
  8. Share and enjoy!

Balamban Liempo, Philippines

History

“Tastier than Lechon”, as they claim it, Balamban Liempo is a chunk of pork stuffed with some secret ingredients (like green grass of some sort), making it so flavourful. It has a crispy outer layer which makes it even tastier. Their tag line must have been true after all.

There are 2 accessible locations where you can find Balamaban Liempo in Cebu. One is at Gorordo Avenue right across the Mormon Temple before JY Square. The other one is at F. Cabahug Street Mabolo, just in front of Rainforest Park Cebu and Center for International Education (CIE).

2. Balamban Liempo

Ingredients

3 stalks lemongrass (tanglad), trimmed, pounded, and chopped roughly

4 cloves garlic, minced

4 fresh basil leaves

2 tablespoons salt

1 teaspoon pepper

1.2 kilos pork, divided into 5 slabs

oil, for deep-frying

How to Cook Liempo de Balamban (Herb-stuffed Pork Belly)

Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.

With a small knife, cut small pockets in pork, between the layers of fat and meat.

Stuff the herb mixture into the holes. Tie with kitchen twine.

Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.

Remove pork pieces from pot. Transfer to a rack and let meat dry.

Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.

KNICKER BOCKER, ZAMBOANGA CITY, PHILIPPINES

The knickerbocker is made of a mix of fruits (slices of mango, banana, apple, and watermelon), gelatin, shaved ice, and sweet milk, with a scoop of ice cream on top. It doesn’t look much, but it’s actually very sweet.

Image result for knickerbocker zamboanga

INGREDIENTS:

  • A variety of chopped fruit, such as strawberries, bananas, melon, grapes, and peaches
  • Vanilla ice cream
  • Fruit syrup, traditionally peach or raspberry sauce
  • Clotted cream
  • Whipped cream (only if clotted cream is not available)
  • Cherry
  • Ice cream wafer
  • Chopped hazlenuts (optional)

PROCEDURES:

  1. Get a tall glass (like the type traditionally used to serve milk shakes).
  2. Chop fruit into small slices or pieces. Ideally use colorful fruits like peaches, grapes, strawberries, melon or banana. Place these in the base of the glass.
  3. Add three scoops of ice cream on top of the fruit. A minimum 2 scoops of vanilla ice cream is the usual amount.
  4. Pour a fruit sauce over the ice cream – Melba (peach) or raspberry sauce is traditional.
  5. Top this with Clotted cream (or thick whipped cream).
    • Put a cherry on top and add an ice cream wafer. Other toppings include nuts, jelly, fresh fruit
  6. Serve chilled along with a long ice cream spoon and a large napkin.

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:

 

Ingredients
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
Procedure:
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.