Loading...

Follow Pilipinas Recipes on Feedspot

Continue with Google
Continue with Facebook
or

Valid

I have yet to meet someone who does not like ginataang bilo – bilo. Almost anyone I know said it is their favorite dessert and of course, mine too. Bilo Bilo is like a warm halo-halo which is perfect for rainy days or during breakfast and snacks too!

ginataang bilo bilo

Ginataang bilo – bilo is a Filipino dessert made with glutinous rice balls in a sweet coconut milk together with sweet potato, taro, various yams, jack fruit, saba banana and tapioca pearls. ‘Ginataan’ is a Tagalog word which refers to coconut milk- based dishes and ‘bilo-bilo’ means chewy rice balls, which are made of sweet rice flour and water. It is also known as ‘Ginataang Halo-halo’ (mix) referring to its varied ingredients.

Also referred to as Ginataang Halo – Halo

This sweet coconut milk soup is usually served warm during snacks and as a dessert but others enjoy it cold and refrigerated. Whichever way you prefer it will still taste delicious.

Bilo – bilo or glutinous rice balls

Try this recipe and let us know what you think.

If you are a fan of glutinous rice desserts you may also like sapin sapin, kutsinta, kalamay ube, and suman malagkit. Other popular Filipino desserts include bibingkang malagkit, turon, biko, bibingka, banana cue, maja blanca, pichi pichi, and cassava cake.

Ginataang Bilo Bilo Recipe Print
Ginataang Bilo Bilo Recipe

Ginataang bilo – bilo is a Filipino dessert made with glutinous rice balls in a sweet coconut milk together with sweet potato, taro, various yams, jack fruit, saba banana and tapioca pearls.

  • Author: Pilipinas Recipes
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dessert
  • Cuisine: Filipino
Ingredients For Gintaang Bilo Bilo Soup
  • 2 cans coconut milk
  • 1 can coconut cream
  • ½ can condensed milk
  • 2 pcs pandan leaves
  • 1 large sweet potato, peeled and cut into bite size
  • sweet rice balls
  • 1 jar jack fruit in heavy syrup
  • 1 cup macapuno (bottled)
  • 2 cups small sago (tapioca pearls) cooked
  • 4 cups saba, peeled and cut into at least ½ inch thickness
  • a few drops of ube extract
For  Ginataang Bilo Bilo Rice Balls
  • 1 – ½ cups glutinous rice flour
  • ¼ cup sugar
  • ½ cup water
  • ube extract (optional)
Instructions For Bilo Bilo ( glutinous rice balls)
  1. Combine all ingredients in a bowl. Mix until well blended and form a dough.
  2. Put small portions on your hands and form it into a ball about 1/2 in. diameter.
  3. You will make about 12-15 balls.
For the coconut milk base
  1. Put coconut milk, cream, condensed milk and pandan leaves in a pot and bring to a boil.
  2. In high heat, add sweet potatoes and cook for 7 minutes.
  3. Adjust heat to medium and add rice balls, jack fruit (cut into strips) and its syrup. Add tapioca pearl. Stir.
  4. Add macapuno, stir.
  5. Add a few drops of ube extract if using.
  6. Continue to cook for another 5 minutes.
  7. Add bananas. Simmer with occasional stirring (low heat) for 2 minutes.
  8. Serve warm.
How to make bilo - bilo - YouTube
Notes
  • See this video to learn a variation of bilo bilo recipe. (video is not ours)
  • While cooking, you may need to add more water if it is getting too thick.
Nutrition
  • Serving Size: 238g (1 cup)
  • Calories: 563
  • Sugar: 43g
  • Sodium: 29mg
  • Fat: 33g
  • Saturated Fat: 29g
  • Carbohydrates: 69g
  • Fiber: 0.8g
  • Protein: 4.3g

Keywords: sticky rice balls, glutinous rice balls, coconut milk-based soup, traditional, sweet coconut milk soup

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Ginataang Bilo Bilo Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 3w ago

I was in high school when I first tasted ‘lumpiang sariwa‘ or fresh lumpia. It was strange and unusual for me because I was more familiar with fried spring rolls made with meat (egg roll) or with vegetables and bean sprouts called lumpiang togue. I liked it immediately and later found out that it is widely known but not easily available. Probably, it is because of the main ingredient ‘ubod’ or the palm heart found at the tip of a coconut trunk. This lumpiang sariwa recipe consist mainly of ubod and few additional vegetables.

Lumpiang Sariwa or Fresh Spring Rolls What is Lumpiang Sariwa?

It took its characteristics from ‘lumpiang ubod’ which originates from Silay City in the province of Negros Occidental. Purportedly it emerged as one of the appetizers carried on woven trays (bilao) by servers in mahjong gambling dens. The ubod was taken from freshly felled coconut trees that are also used widely in Ilonggo cuisine. It became popular and was adopted in other parts of the Philippines and later on became known as lumpiang sariwa.

Lumpiang Sariwa Recipe

Lumpiang sariwa is a break from all the carb-laden glutinous food and deep fried meat that Filipinos are very fond of. Unlike the common spring rolls, can be made of meat or vegetables, which are deep fried, lumpiang sariwa is made with sauteed fillings wrapped in a thin egg crepe and then topped with a delectable sauce. It is called ‘sariwa’ or fresh because you will not fry the whole spring rolls. Its peanut sauce and lumpia wrappers are the elements which will make it special.

Fresh Lumpia Sauce

Lumpia wrappers can be homemade or commercial. It is thicker compared to wrappers use in fried version. It is made by mixing egg, flour, and water into a thin batter. It is poured into a pan for more or less a minute and then taken out to dry.

lumpiang sariwa

Try lumpiang sariwa recipe for a fresh and healthy snack (or lunch!). This recipe contains no meat or shrimp, but feel free to add those if you like and other vegetables like, cilantro and bean sprouts.

Print
Lumpiang Sariwa Recipe

Lumpiang sariwa is a break from all the carb-laden glutinous food and deep fried meat that Filipinos are very fond of. It is called ‘sariwa’ or fresh because you will not fry the whole spring rolls. Its peanut sauce and lumpia wrappers are the elements which will make it special.

  • Author: Pilipinas Recipes
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 servings
  • Category: Appetizer
  • Cuisine: Filipino
Ingredients For the wrapper
  • 1 cup cornstarch
  • 1 ½ cups water
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon oil
  • Nonstick cooking spray
For the Filling
  • 1 carrot (julienne)
  • 1 stock of celery (julienne)
  • 2 cloves of garlic (minced)
  • 1 spring onion (julienne)
  • 2 pounds (about 4 cups) ubod, julienne
  • 1 tablespoon cooking oil
  • 1 tbs soy sauce
  • salt and pepper to taste
  • green leaf lettuce leaves, ends trimmed and leaves separated
For the Sauce
  • 2–3/4 cups water
  • ¼ cup soy sauce
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted peanuts, ground
  • 1 head garlic (about 3 tablespoons), peeled and minced
  • 2 tablespoons peanut butter
  • 3 tablespoons corn starch
Instructions For the Wrappers
  1. Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth.
  2. Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
  3. Add ¼ cup batter. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 30 to 40 seconds.
  4. When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip and cook the other side of the wrap until top is firm and dry.
  5. Gently slide it onto a plate when done. Repeat with remaining batter, spray pan with nonstick cooking spray in between to keep the wrap from sticking.
For the Filling
  1. In a pan over a medium heat, saute onions and garlic.
  2. Add in carrots and celery. Add ubod and soy sauce.
  3. Lower heat, cover and cook for about 10 to 15 minutes or until ubod and carrots are tender. Season with salt and pepper to taste.
  4. Remove from pan and drain off oil and juices.
  5. Lay down a fresh crepe on a plate.
  6. Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
  7. Fold the sides to make a roll. Set aside.
For the Sauce
  1. In a sauce pan over medium heat, put 2-1/2 cups of the water, soy sauce, brown sugar and salt. Mix.
  2. Stir regularly as the mixture is brought to a boil.
  3. Add garlic and peanuts when the sugar is dissolves and cook for another 2 to 3 minutes.
  4. In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
  5. Whisk vigorously then put corn starch mixture into the pan with soy sauce mixture.
  6. Stir regularly until the mixture thickens.
  7. Add peanut butter and stir until it dissolves into the sauce.
  8. Pour sauce over lumpiang sariwa.
  9. Serve and enjoy.
How to Make Fresh Lumpia and Homemade Lumpia Wrapper - YouTube
Notes

See this video to learn how make lumpiang sariwa with more ingredients. (Video is not ours)

Nutrition
  • Serving Size: 1 piece
  • Calories: 102.2
  • Sugar: 0.5 g
  • Sodium: 337.7 mg
  • Fat: 5.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 10.7 g
  • Fiber: 1.2 g
  • Protein: 2.1 g
  • Cholesterol: 37.0 mg

Keywords: heart of palm spring rolls, coconut pith spring roll, palm spring rolls, fresh spring rolls, vegetarian, traditional, easy

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

Fresh Spring Rolls

The post Lumpiang Sariwa Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 1M ago

Pancit Malabon is a stir-fried noodle dish that originated from Malabon City, Metro Manila, Philippines. It is similar to Pancit Palabok. But unlike the latter, Pancit Malabon is not saucy or has lesser sauce which is just enough to stick in the noodles. The array of seafood toppings and the traditional thick and round rice noodles distinguishes this dish.

Pancit Malabon

Pancit Malabon contains plenty of seafood ingredients because Malabon is located in a coastal area and is famous for its seafood market. Common ingredients include shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used. Traditionally, rice noodles will be soaked overnight but quick and easy to prepare noodles are also available.

How to cook Pancit Malabon Print
Pancit Malabon Recipe

Pancit Malabon is not saucy or has lesser sauce which is just enough to stick in the noodles. The array of seafood toppings and the traditional thick and round rice noodles distinguishes this dish from Pancit Palabok

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Method: Stir Fry
  • Cuisine: Filipino
Ingredients
  • 1 kilo thick rice noodles
  • 6 tbsp achuete oil
  • 6 cups shrimp stock
  • 2 tbsp minced garlic
  • 1 cup all-purpose flour
  • 1 cup of water
  • 2 tbsp fish sauce
  • salt and pepper to taste

Toppings:

  • 2 cup napa cabbage, shredded
  • 1/2 kilo pork belly
  • 4 hard-boiled eggs, sliced
  • 1 1/2 cup shrimps, head on
  • 1/2 cup spring onions, chopped finely
  • 4–6 pcs calamansi, sliced
  • 4 tbsp fried garlic bits
  • 1 cup smoked tinapa, flakes (optional)
  • 1 cup chicharon, crushed (optional)
Instructions
  1. Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice noodles, soak it overnight.
  2. Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
  3. Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.
For Pancit Malabon Sauce:
  1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
  2. To cook the shrimp stock coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 6 cups water (including the reserved liquid from boiling the shrimp). Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
  3. Heat achuete oil in a pan. Sautèe garlic.
  4. Add shrimp stock. Bring to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Add fish sauce. Set aside.
For the Toppings:
  1. In a small pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water. Drain well and set aside.
  2. In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
  3. In a pot over medium heat, bring 1 cup of water to a boil. Add shrimp (with heads removed)  and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Peel when it cools down. Reserve liquid.
  4. In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
Pancit Malabon - YouTube
Notes

See this video of a different recipe to learn how to cook Pancit Malabon. (video is not ours)

Nutrition
  • Serving Size: 1 cup
  • Calories: 416
  • Fat: 20g
  • Carbohydrates: 46g
  • Protein: 15g

Keywords: stir-fry noodles, seafood, fried noodles, shrimp stock, traditional

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

Try other pancit recipe like Pancit Bihon GuisadoPancit Lomi, and Filipino Pancit Canton.

The post Pancit Malabon Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 1M ago

Lechon is always present during celebrations. Whenever I see one whole roasted pig on a table, especially during Christmas and birthday parties, one thing is for sure, there will be lechong paksiw the next day. Try this recipe to learn how to turn your crispy lechon into a sweet and tangy paksiw na lechon.

Lechon Paksiw

Paksiw is a Filipino style of cooking which means “to cook and simmer in vinegar.” It refers to a wide range of very different dishes that are cooked in a vinegar broth. It can be fish or pork like paksiw na galunggong and mahi mahi paksiw. Other sour dishes are also sometimes referred as paksiw like pinangat na isda, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.

Paksiw na Lechon

Lechon is a Spanish word referring to a roasted suckling pig. The dish features a whole roasted pig cooked over charcoal. It is very popular in the Philippines. There are two major types of preparing lechon the Luzon lechon and the Visayas lechon most commonly known as Cebu lechon. Other lechon recipes include lechon kawali and lechon manok.

Leftover parts from the lechon, such as the head and feet, are what is usually cooked into lechon paksiw. Like lechon itself, it also differs based on whether it is prepared Luzon-style or Visayas-style, with the former using liver sauce as an essential ingredient, while the latter does not. In this lechong paksiw recipe we will use the Luzon-style.

How to cook lechon paksiw

Paksiw na lechon is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, and black pepper and some water. It is prepared throughout the year for special occasions, festivals, and the holidays.

Print
Lechon Paksiw Recipe

Paksiw na lechon is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, and black pepper and some water. It is prepared throughout the year for special occasions, festivals, and the holidays.

  • Author: Pilipinas Recipes
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6
  • Category: Main course
  • Method: Boil and Simmer
  • Cuisine: Filipino
Ingredients
  • 1 tablespoon oil
  • ¾ cup vinegar
  • 2 cups water
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 2 cups (homemade or store-bought) lechon sauce
  • ¾ cup brown sugar
  • ½ cup liver spread
  • 2 to 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into an inch pieces
  • 3 bay leaves
  • salt and pepper to taste
Instructions
  1. Heat oil in a pot.
  2. Saute garlic and onion until limp
  3. Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  4. Add lechon sauce and sugar. Stir.
  5. Add leftover lechon or lechon kawali and bay leaves.
  6. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
  7. Add liver spread and stir until well distributed.
  8. Season with salt to taste and generously with pepper.
  9. Continue to cook for about 8 to 10 minutes or until sauce has thickened slightly.
SUPPER YUMMY LECHON PAKSIW - YouTube
Notes

Watch this lechon paksiw recipe to learn how. (Video is not ours)

Nutrition
  • Serving Size: 1 serving
  • Calories: 214 Cal
  • Fat: 15g
  • Carbohydrates: 6g
  • Protein: 13g

Keywords: leftover roasted pork, left-over recipe, simple and easy, roasted pork, sweet and sour

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Lechon Paksiw Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 2M ago

Tocino is a favorite meal in our home. I love it because of its sweet and salty taste. Although it is commonly paired with fried garlic rice, I like mine served with steamed rice, tomatoes and vinegar dipping. Tocino is easy to cook once you have gone through its preparation.

Tocino or Sweet Cured Pork

Pampanga is famous for their tocino. They have their own special recipe for it. Tocino is bacon in Spanish that is made from pork belly but the Filipino tocino is made from pork belly meat that is thinly sliced and then undergoes a curing process that takes up to 3 days.

How to cook pork tocino

Most of the time, tocino is made of pork, but it can also be a chicken tocino. It is commonly served at breakfast and paired with fried rice and egg. We call it ‘tosilog‘ which means tocino, sinangag (fried rice) and itlog (egg). Check out our garlic fried rice and yang chow fried rice recipe for your ‘silog‘ pairings.

Print
Tocino Recipe

Most of the time, tocino is made of pork, but it can also be a chicken tocino. It is commonly served at breakfast and paired with fried rice and egg. We call it ‘tosilog‘ which means tocino, sinangag (fried rice) and itlog (egg).

  • Author: Pilipinas Recipes
  • Prep Time: 3 days
  • Cook Time: 20 minutes
  • Total Time: 72 hours 20 minutes
  • Yield: 4 peopla
  • Cuisine: Filipino
Ingredients
  • 1 kg. pork loin, belly, or shoulder
  • 1 1/2 tbsp. table salt
  • ½ cup ordinary vinegar
  • ½ – 1 cup brown sugar
  • 4 cloves minced garlic
  • 2 tbsp. onion powder
  • 2 tbsp. soy sauce
  • 1 tsp. natural food coloring (optional)
  • 1/2 tablespoons finely ground black pepper
  • 1/2 cup of pineapple juice (optional)
Instructions
  1. Slice the meat thinly. 1/4 inch (0.6 cm)-thick slices or 1/8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to remove all bones.
  2. In a big bowl, combine all ingredients except for the pork slices. Mix until well blended. Instead of the food coloring, you can use a teaspoon of red beet powder if you’d like.
  3. Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
  4. Place the pork in a zip-seal bag or a closed plastic container and place it in the fridge for three days to ensure that the pork is fully cured.
  5. Afterwards, you can fry the cured meat with a little bit of oil or boil in water (just enough to cover the meat). You can serve it with fried eggs and fried rice.
Pampanga Inspired Homemade Pork Tocino (No Preservatives, with Costing) - YouTube
Notes

See this video for the kapampangan recipe of pork tocino. (Video is not ours)

Nutrition
  • Serving Size: 6g
  • Calories: 325kcal
  • Sugar: 27g
  • Sodium: 2197mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 31g
  • Protein: 34g
  • Cholesterol: 95mg

Keywords: sweet cured meat, traditional, cured pork, marinated pork belly

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Tocino Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 2M ago

I love yema as a kid. As an adult I have to limit eating this candy because of its sweetness and high sugar content. Yema is a sweet custard confectionery wrapped in colorful cellophane. It can be shaped to a pyramid or rolled to a ball. Making yema is not hard at all, with this easy yema recipe, you can have sweet and yummy treats ready in just an hour.

Yema 

Yema is a candy made of egg yolk, milk, and sugar. Its name is from the Spanish word yema which means “egg yolk”. It is believed that yema originated from early Spanish construction materials when egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. The discarded egg yolks were reused to make various dishes like leche flan and yema.

How to make yemas

Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. Traditionally, it is covered in colorful plastic wrap and shaped into pyramid. Modern variations include chopped nuts and sometimes shaped into a ball with sugar sprinkles. You can find it in specialty or pasalubong stores or being sold in the street usually by bus vendors. Yema has now evolved from being a candy to yema spreads and yema cake.

Yema Recipe

Let us know what you think with this quick and easy yema recipe.

Print
Yema Recipe

Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. Traditionally, it is covered in colorful plastic wrap and shaped into pyramid.

  • Author: Pilipinas Recipes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 dozens
  • Category: Dessert
  • Cuisine: Filipino
Ingredients
  • 8 egg yolks
  • 1 (14 ounces) can sweetened condensed milk
  • Zest from 1 lime or 1 tsp. vanila essence
Instructions
  1. In a bowl, combine egg yolks, condensed milk and lime zest or vanilla essence. Stir together until well-blended.
  2. In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly. Continuously scrape bottom and sides of pan to prevent burning. Continue to cook until the consistency becomes thick enough to form shape.
  3. Transfer the mixture to a bowl. Let it cool down.
  4. Cut the cellophane into 3×3 inch pieces. Scoop 1 tablespoons of mixture and place it on the wrapper. Wrap the yema while molding to form a pyramid shape piece. Continue to wrap the yema until all the mixture are consumed.
  5. Serve . Share and enjoy.
Quick and Easy Homemade Yema Recipe - YouTube
Notes
  • You can choose color of the wrapping according to the theme if you will plan to serve it at a party.
  • You can also add nuts if you want. Just mix it with all the other ingredients.

See this video as a reference.

Nutrition
  • Serving Size: 6 g.
  • Calories: 320 kcal
  • Sugar: 36 g
  • Sodium: 134 mg
  • Fat: 17g
  • Saturated Fat: 7 g
  • Carbohydrates: 37 g
  • Cholesterol: 50 mg

Keywords: egg-yolk based candy, quick and easy, traditional, classic dessert

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Yema Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 2M ago

Kwek kwek is a famous street food in the Philippines. It is an egg covered in orange batter and then deep fried. It is sold on the streets along with fishballs, squidballs, kikiam, and calamares. In Manila, kwek kwek is commonly referred to as “tokneneng“. Although both names refer to the same food, kwek kwek turns out to be a variation of tokneneng.

Tokneneng

Kwek kwek is traditionally made with quail eggs, while tokneneng is made with chicken eggs. Because of their similarities, the two are often confused from each other. The name tokneneng is alleged to have come from the 1978 Pinoy ‘komiks’ Batute. From the main character’s language, tokneneng means ‘egg’ and kwek-kwek supposedly refers to bird chirps although it sounds more like a duck’s ‘quack’. There is actually no definite information on how these foods came to be.

It is made by dipping hard boiled eggs into an orange batter and then deep fried. It is then served with vinegar or sweet chili sauce as dip. You can usually find street vendors selling kwek-kwek or tokneneng from early noon until evening. These foods served as lunch, snack, or dinner for students and workers basically because it is cheap. You may get the impression that it is a poor man’s food because it is a street food, but like most street food, it is actually tasty and you will soon find yourself craving for it once in a while.

Orange eggs

In this recipe, I used native chicken eggs but if you want the traditional kwek-kwek instead of tokneneng, simply switch the eggs with quail eggs. The process remains the same. Recipe for sauce and dip are also included.

Print
Kwek Kwek Recipe

Kwek kwek is traditionally made with quail eggs while Tokneneng is made with chicken eggs. It is served with vinegar or sweet chili sauce as dipping.

  • Author: Pilipinas Recipes
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6
  • Method: Fried
  • Cuisine: Filipino
Ingredients
  • 6 pieces chicken eggs if cooking tokneneng or 18-20 pieces of quail eggs if cooking kwek kwek , hard boiled
  • 3 tbsp cornstarch
  • 1 cup water
  • 1 tablespoon annatto powder (atsuete)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups vegetable oil or any cooking oil

For dip (whichever you prefer)

For vinegar dip:

  • 1 cup vinegar (you can use apple cider)
  • 1/4 cup water
  • 2 teaspoon sugar
  • 1/2 teaspoon salt or more
  • 1/2 teaspoon pepper
  • 1 medium onion, diced
  • 1/2 cup pipino (cucumber), diced

For sweet chili sauce:

  • 1 tablespoon cornstach
  • 1/2 cup of atsuete (annatto)
  • 1/2 cup minced chili
  • 1 cup water
  • 3 tablespoon of sugar
  • 1 teaspoon of vinegar
  • salt and pepper to taste
Instructions
  1. In a pot with water, bring the eggs to boil until it is well cooked.
  2. Remove the shells. Put cornstarch in a container and then dredged the boiled eggs.
  3. In a mixing bowl, mix together all the dry ingredients (flour, salt, and pepper). Set aside.
  4. Dilute the annatto powder in a cup of warm water, mix it well.
  5. Pour the water with diluted annatto powder in the bowl of dry ingredients. Mix it well to create an orange batter.
  6. Place all the quail eggs in the mixing bowl and coat it with batter.
  7. Heat a pan and pour it with vegetable oil.
  8. When the oil is hot enough, scoop the eggs from the mixing bowl using a spoon and deep – fry it. Make sure that each is coated with batter.
  9. Remove the eggs from the pan in under a minute. Let it sit on a strainer to drain excess oil.
  10. Serve with vinegar or sweet chili while still crispy.

For vinegar dip:

  1. In a bowl, put all the ingredients one by one. Mix it well

For sweet chili sauce:

  1. In a pan, mix all the ingredients.
  2. Put it in medium heat while stirring continually until it turns reddish and thickens.
  3. Put in a bowl and serve.
How to cook Kwek Kwek | Tokneneng - YouTube
Notes

You can watch this video to see how to make kwek kwek using quail eggs.

Nutrition
  • Serving Size: 1 piece
  • Calories: 14
  • Fat: 1 g
  • Protein: 1 g
  • Cholesterol: 76 mg

Keywords: deep fried eggs, orange eggs, quail eggs, native chicken eggs, traditional, easy recipe.

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Kwek Kwek Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 3M ago

Every Friday night, Calamari is one of the mouth-watering “pulutan”, small amounts of food eaten with alcoholic drinks, that you can order at almost every bar in the Philippines. It is a perfect match with ice-cold beer and hard liquors when you are already burnt out eating pork and chicken. There are a lot of recipes out there on how to make calamari. If you want a party hit, try this crispy calamari recipe to learn how to make super tender yet deliciously golden and crunchy squid rings. 

Fried Calamari Recipe

Calamari can be cooked in different ways such as grilling, adobong pusit, souped and the famous but the simplest, the fried Calamari or Calamares as it was popularly called in Philippines.

It is served in parties, gatherings and “inuman” along with lechon kawali, gambas, fried chicken, pork or bangus sisig.

Best Calamari Recipe

Deep-fried Calamari is basically slices of squid heavily-seasoned with spices, marinated in lemon juice and dipped into breading to achieve a crispy finish texture. The taste of fresh calamari brings me back to my childhood days and memories of my hometown in Quezon Province where seafood is abundant.

How to make fried calamari

Nowadays, calamares are also served by food stands as a snack food along the busy streets of the Metro and in some cities.

Print
Fried Calamari Recipe

Calamari is one of the mouth-watering “pulutan” that you can order at almost every bar in the Philippines. This calamari recipe is sure to be a party hit.

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Deep fried
  • Cuisine: Filipino
Ingredients
  • 2 1⁄4 lbs medium sized squid
  • 2 pieces eggs
  • 1 cup plain flour (all-purpose)
  • 1 cup oil
  • 30 ml fresh lime juice (calamansi juice)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • Breadcrumbs
Instructions
  • Pull the head of the squid including internal parts and tentacles. Remove the beak and gladius (pen).
  • Cut the head and the ink sack from the tentacles. Set aside.
  • Peel the spotted outer membrane from the squid and discard.
  • Wash it well.  Drain and cut the body into rings.
  • Combine squid, salt, and ground black pepper and mix it well.
  • Heat cooking pan and the pour-in the cooking oil.
  • Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
  • When the oil is hot enough, deep-fry the Calamares until it turns golden brown.
  • Remove, drain on a wire rack set over baking sheet.
  • Serve with spicy vinegar.
How To Clean, Prepare, And Cook Squid.(the only squid video you need). - YouTube
Notes

See this video for another recipe of fried calamares.

Nutrition
  • Serving Size: 6
  • Calories: 390
  • Sugar: 2g
  • Sodium: 119mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 44g
  • Protein: 38g
  • Cholesterol: 532mg

Keywords: deep fried squid, battered squid rings

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Calamari Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Pilipinas Recipes by Maki Liwanag - 3M ago

Dinuguan is a stew of pork, usually pork offal simmered in pig’s blood, vinegar, and spices. Blood in Filipino is “dugo” hence the name “dinuguan“. If you are not into internal organs, dinuguan can be served without using any offal, using only choice cuts of pork.This dinuguan recipe consists mainly of meat as I am not that into eating pork innards.

Filipino Dinuguan

Dinuguan is usually served with rice or Filipino rice cake called puto. You can find this dish being served in food stalls or carinderias. Taste and textures varies but the best dinuguan I have tasted does not contain innards, as I think it can contribute to the bitter taste if not prepared well, with thick sauce.

How to cook Dinuguan Print
Dinuguan Recipe

Dinuguan is a stew of pork, usually pork offal simmered in pig’s blood, vinegar, and spices.

  • Author: Pilipinas Recipes
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Dish
  • Method: Stew
  • Cuisine: Filipino
Ingredients
  • 1 lb pork belly cut into cubes
  • 1 cup vinegar
  • 2 pcs long green pepper
  • 1 1/2 tbsp brown sugar
  • 1 medium sized onion chopped finely
  • 1 tbsp garlic minced
  • 1 tbsp cooking oil
  • 1 cup water
  • 10 oz pork blood
Instructions
  • Sauté the garlic and onion in a pre -heated oil
  • Add the pork and cook until its tender
  • Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.
  • Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
  • Serve hot
Dinuguan (Pork Blood Stew) - YouTube
Notes

This video shows another recipe for Dinuguan or Pork Blood Stew.

Nutrition
  • Serving Size: 1 cup
  • Calories: 255
  • Sodium: 1,106.0 mg.
  • Fat: 10.3 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 5.2 g.
  • Fiber: 0.3 g.
  • Protein: 33.6 g
  • Cholesterol: 89 mg.

Keywords: blod stew, pork stew, pork offal, traditional

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Dinuguan Recipe appeared first on Pilipinas Recipes.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview