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Pilipinas Recipes by Maki Liwanag - 1w 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

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Pilipinas Recipes by Maki Liwanag - 3w ago

Cassava cake is a favorite traditional Filipino moist cake. It is commonly sold as “pasalubong” in specialty stores along the highway. Here’s a really easy cassava cake recipe with rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.

Cassava Cake

Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Cassava Cake Recipe

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used.

In this cassava cake recipe, sugar is reduced so that it will not taste overly sweet. These are poured into a flat-bottomed pan lined with banana leaves or greased. It is baked until it has an even firm consistency and is a light brown color.

Print
Cassava Cake Recipe

Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

  • Author: Pilipinas Recipes
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8
  • Category: Dessert, Snack
  • Method: Baked
  • Cuisine: Filipino
Ingredients FOR THE CAKE
  • 1 pack (16 oz) frozen, grated cassava – – thawed
  • 1 cup desiccated coconut – – (optional)
  • 3/4 can (1 can is 14 oz) condensed milk
  • 3/4 can (1 can is 12.05 fl oz) evaporated milk
  • 3/4 can (1 can is 13.5 fl oz) coconut milk
  • 5 tablespoons sugar
  • 2 egg yolks
FOR THE CUSTARD TOPPING
  • 1/4 can condensed milk
  • 1/4 can evaporated milk
  • 1/4 can coconut milk
  • 2 egg yolks
  • 1 tablespoon flour – – dissolved in 2 tablespoons milk
Instructions
  1. Grease pan or baking dish with butter and set aside.
  2. In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
  3. Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
  4. After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until it turns golden brown.
Delicious Cassava Cake - YouTube
Notes

Watch this video to try a different recipe for cassava cake.

Nutrition
  • Serving Size: 1
  • Calories: 182
  • Sugar: 14g
  • Fat: 11g
  • Saturated Fat: 8g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 87mg

Keywords: grated cassava cake, baked cassava, traditional, quick and easy

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Cassava is a root vegetable also known as manioc or yuca. In the Philippines, it is used for desserts such as pichi pichi, cassava suman, or sweetened cassava.

The post Cassava Cake Recipe appeared first on Pilipinas Recipes.

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Pilipinas Recipes by Maki Liwanag - 1M ago

Pichi pichi is a delighful dessert made from cassava (balinghoy, kamoteng kahoy) that has been ever present in the Philippines. It is a classic Filipino snack or “merienda” and pasalubong. You can easily find pichi pichi being sold in streets and wet market. Lately, this well know delicacy is becoming hard to come by, unless there is a specialty products store near you. Thankfully, this pichi pichi recipe is simple and easy to follow.

Pichi pichi

Pichi pichi originated from the province of Quezon. It is considered as one of many variants of the famous “puto” of the Filipino people along with kutsinta, palitaw, and the classic puto. It is usually served as dessert or snacks but it can also be served any time of the day.

Pichi Pichi Recipe Print
Pichi pichi Recipe

Pichi pichi is a variant of puto made from cassava coated in coconut or cheese.

  • Author: Pilipinas Recipes
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Steam
  • Cuisine: Filipino
Ingredients
  • 2 cups Grated Cassava or Cassava Flour
  • 2 cups White Sugar
  • 2 cups Pandan Water or water with ½ tsp pandan extract
  • ½ tsp Lye Water
  • 2 cups Grated Coconut or Grated Cheese
Instructions
  1. In a bowl, mix the sugar and pandan water until sugar is dissolved.
  2. Mix in the cassava and then add the lye water drop by drop mixing well as you do so.
  3. Pour the batter into molds and steam for 45 minutes. It will be clear and firm once cooked. Let it cool
  4. Remove from molds and roll into grated coconut or cheese.
  5. Serve immediately.
How to Cook Pichi-Pichi from Raw Cassava - YouTube
Notes

If you want to use raw cassava watch this video to learn how.

Nutrition
  • Serving Size: 1
  • Sodium: 35 mg
  • Carbohydrates: 10g
  • Protein: 1g
  • Cholesterol: 2 mg

Keywords: cassava cake, native delicacy, steamed rice cake, easy and simple, traditional

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Pilipinas Recipes by Maki Liwanag - 1M ago

Kutsinta or Puto Cuchinta is one of the most popular Filipino desserts. As a kid, I love eating kutsinta for breakfast and for snacks in the afternoon. It is chewy, sticky, and has a jelly-like texture. There are also colorful ones which makes it fun to eat. It turns out that kutsinta recipe is simple, quick, and easy to make. Its ingredients can be easily found in bakery supplies store or supermarket.

Kutsinta or Puto Cuchinta

Kutsinta is a type of steamed rice cake sold along with puto. It is served all year round and always present during celebrations. It is made from a mixture of glutinous rice flour, brown sugar, and lye. Usually it is brownish in color because of using annatto extract (atsuete) but it can be enhance by using other food coloring and served with grated coconut or cheese. Other “kakanin” or Filipino delicacies that uses glutinous rice flour includes palitaw, bibingka, kalamay, bibingkang malagkit, at biko.

Kutsinta

Kutsinta are usually molded in small cups to create circular shape. To be creative you can  use other shapes if available. But traditionally, it is steamed using “bilao“, a large woven tray made of bamboo, lined with banana leaves. If you are cooking at home and you don’t have “bilao” or cups you can simply use your steamer and line them with banana leaves imitating the process of kutsinta sa bilao. Just make sure that the bottom and sides are completely covered.

Print
Kutsinta Recipe

Kutsinta is a type of steamed rice cake made of glutinous rice flour, brown sugar, and lye.

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10
  • Category: Desserts
  • Method: Steamed
  • Cuisine: Filipino
Ingredients
  • ½ cup glutinous rice flour
  • ½ cup rice flour
  • 2 tsp lye water (lihiya)
  • ¾ cup brown sugar
  • 1½ cup water
  • 1 tsp annatto seeds
  • vegetable oil for brushing pan
  • grated coconut or cheese for toppings
Instructions
  1. In a saucepan, heat the water and melt the brown sugar. Do not boil.
  2. Add the lye water and annatto water (soak the anatto seed in 2 tbsp water) to the dissolved brown sugar and then set aside.
  3. In a bowl, mix the glutinous rice flour and rice flour and add brown sugar mixture gradually, continue mixing until well combined.
  4. Strain to remove lumps.
  5. Brush the mold with vegetable oil and pour mixture.
  6. Add water at the bottom part of the steamer and bring to simmer over medium heat. Steam it for 45 minutes or until the top is set when touched. Remove from heat. Cool it down before removing from the mold.
  7. Serve with grated coconut or cheese on top or use it as dip.
Kutsinta (Cuchinta) - YouTube
Notes

Watch this video to try another recipe for kutsinta.

Nutrition
  • Serving Size: 1 piece
  • Calories: 100

Keywords: native delicacy, steamed rice cake, quick and easy, traditional

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The post Kutsinta Recipe appeared first on Pilipinas Recipes.

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Skinless longganisa is a favorite in our home. Having home made and ready to cook of these Filipino sweet sausages come in handy. This skinless longganisa recipe is quick and easy to prepare. After having a batch ready, you can simply store it in the fridge and have your breakfast ready in minutes for the next day.

Skinless Longganisa What is Skinless Longganisa?

Longganisa is a breakfast staple in the Philippines. It can be found throughout the country with different versions of longganisa from every region, from garlic-pork longganisa, chicken, beef and even vegan longganisa. Traditionally, it is stuffed into hog casings while skinless version is instead wrapped in wax paper or plastic film to maintain its shape. It taste sweet and garlicky like the hamonado.

How to Make Skinless Longganisa

Skinless longganisa is easy to prepare. You just have to mix the ingredients and wrap it to create its cylindrical shape. You can also just form it into patties or logs during cooking. It is made of ground pork, chicken or beef mixed with lots of minced garlic, salt, sugar, and pepper. Garlic is the common denominator in all longganisa recipes and it is where the distinct flavor of it comes from.

Keep the sausages in a sealed container or resealable bags. You can store it in the refrigerator up to 3 days or up to 2 months in the freezer.

Skinless Longganisa Ingredients

Longganisa is best paired with garlic fried rice or yang chow fried rice and sunny side up eggs topped with tomato salad. Spiced vinegar dip is also a traditional accompaniment.

How to Cook Skinless Longganisa Print
Skinless Longganisa Recipe

Skinless longganisa is typically flavored with sugar, black pepper, vinegar and garlic. It is best paired with garlic fried rice, sunny side eggs, and tomatoes.

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Main Entree
  • Cuisine: Filipino
Ingredients
  1. 1/2 kl Ground Pork
  2. 1/2 cup Minced Garlic
  3. 1 tbsp Paprika
  4. 1 tbsp Ground Black Pepper
  5. 1 tspn Salt
  6. 1/4 cup Brown Sugar
  7. 1 tbsp Soy Sauce
  8. 2 tbsp Cornstarch
  9. 1/2 cup Water
Instructions
  1. In a mixing bowl, mix all the ingredients well together.
  2. Refrigerate the mixture for 2 hours.
  3. Remove from fridge. Place in the cling wrap and mold. Wrap like a candy and freeze for an hour.
  4. Heat pan in medium heat and remove longganisa from the plastic wrapper.
  5. Add 1/2 cup of water to the pan and cook the longganisa for 1 to 2 minutes.
  6. Cover and simmer for 1 minute.
  7. Add 1 tbsp cooking oil and fry for another minute.
  8. Serve and enjoy.
Skinless Longganisa Recipe: How to Cook Sweet Filipino Sausage - YouTube
Notes

See this video to learn the step by step process of making your own home made skinless longganisa!

Nutrition
  • Serving Size: 3
  • Calories: 371
  • Sugar: 8g
  • Sodium: 783mg
  • Fat: 32g
  • Saturated Fat: 11g
  • Carbohydrates: 10g
  • Protein: 10g
  • Cholesterol: 58mg

Keywords: sweet sausage, pork longganisa, home made style, hamonado, quick and easy

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The post Skinless Longganisa Recipe appeared first on Pilipinas Recipes.

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Pilipinas Recipes by Maki Liwanag - 3M ago

Holidays are approaching. It is that time of the year again for celebration, goodies, and treats. And what is a holiday without cookies? Here is a sugar cookie recipe that is so good, you will be making them throughout the year!

Sugar Cookies

Sugar cookies are cookies with main ingredients such as sugar, flour, butter, eggs, and vanilla. They are popular during Halloween and Christmas because you can decorate them however you want. Decorated cookies are always fun at parties.

Sugar Cookies Ingredients

This sugar cookie recipe is traditional, classic home made sugar cookie, and easy to make. You can make them from scratch! The output is a soft and chewy cookie that you will surely enjoy eating.

Sugar Cookie Recipe Print
Sugar Cookie Recipe

This sugar cookie recipe is traditional, classic home made sugar cookie, and easy to make. You can make them from scratch! The output is a soft and chewy cookie that you will surely enjoy eating.

  • Author: Pilipinas Recipes
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 35
  • Category: Desserts
  • Method: Baked
Ingredients
  1. 2 3/4 cups all purpose flour
  2. 1 teaspoon baking powder
  3. 1 cup softened butter
  4. 1 cup white sugar
  5. 1 egg
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon almond extract
Instructions
  1. Pre- heat the oven at 190 degrees Celsius. (375F)
  2. In a small bowl, mix together the flour and baking powder. Set aside
  3. In a big bowl, stir together butter and sugar until light and fluffy for about 3 minutes.
  4. Put the egg and then vanilla. Stir until well combined.
  5. Gradually add the mixed flour and baking powder. Continue to stir.
  6. Scoop cookie dough by the tablespoon full and roll into a ball.
  7. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned. Let it cool.
Sugar Cookie Recipe - YouTube
Notes

Here is a step by step video of Sugar Cookie Recipe.

  • Do not over baked the cookies. Remove it from the oven when the edges turned slightly brown. Scoop it carefully.
  • You can decorate the cookies however you want or you can go with the classic plain and simple.
Nutrition
  • Serving Size: 1 cookie
  • Calories: 113
  • Sugar: 6.6g
  • Sodium: 54mg
  • Fat: 6.4g
  • Saturated Fat: 4g
  • Carbohydrates: 13.2g
  • Fiber: 0g
  • Protein: 1g

Keywords: Christmas sugar cookies, traditional, quick and easy, homemade cookies

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

Check out our Top 15 Filipino Christmas Recipes Specialties for Filipino cuisines that are popular during the Holidays!

The post Sugar Cookie Recipe appeared first on Pilipinas Recipes.

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Sinigang is the popular sour broth dish from the Philippines but did you know that Kapampangans also make a sour broth dish in a completely different way? This dish is what they call Bulanglang Kapampangan which is similar to Sinigang and not to be mistaken with the Pinakbet of Ilocos. Another variation is the version from the province of Batangas. Unlike the Kapampangan variation that make use of guava leaves and fish or pork, this variation from Batangas consists only of vegetables. If you know someone who loves vegetables or is a vegetarian, they will surely love this quick and easy Bulanglang Recipe. It is the perfect dish to cook when it’s a bit cold or someone’s feeling under the weather because it can be considered as a comfort food.

Bulanglang Ingredients

Bulanglang is probably the healthiest Filipino soup. You can add more vegetables if you want like eggplant, kangkong, sigarillas, or even beans. It has mild and simple taste that comes from boiling the vegetable together.

Print
Bulanglang Recipe

Bulanglang recipe is quick and easy to prepare. It is a healthy meal which consists of different types of vegetables.

  • Author: Pilipinas Recipes
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Filipino
Ingredients
  • 1 piece small Green Papaya – sliced
  • 2 cups calabaza squash – sliced
  • 1 cup loofah patola, – sliced
  • 2 medium tomatoes – sliced
  • 5 pieces small Okra
  • 1 cup malunggay – moringa leaves
  • 5 cloves garlic – lightly crushed
  • 1 small  ginger chopped
  • 1 to 2 teaspoons salt
  • 4 cups rice wash
Instructions
  1. Heat a cooking pot and pour-in rice washing. Let boil.
  2. Add garlic and ginger. Boil for 5 minutes.
  3. Add papaya and calabaza squash. Boil for 5 minutes.
  4. Add tomatoes, okra, and loofah. Cook for 3 minutes.
  5. Add malunggay and salt. Stir. Turn the heat off.
  6. Transfer to a serving bowl and serve while hot.
Bulanglang Recipe - YouTube
Notes

Watch this short video of how to cook Bulanglang.

Nutrition
  • Serving Size: 241 g
  • Calories: 97 Cal
  • Sugar: 9.5 g
  • Sodium: 784 msg
  • Fat: .7g
  • Saturated Fat: .2g
  • Carbohydrates: 14.9g
  • Fiber: 4.8g
  • Protein: 6.6g
  • Cholesterol: 14 mg

Keywords: quick and easy, vegetarian, vegetable soup, sour broth soup, comfort food

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Bulanglang

Try this Bulanglang Recipe and let us know what you think!

The post Bulanglang Recipe appeared first on Pilipinas Recipes.

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Pilipinas Recipes by Maki Liwanag - 4M ago

If you like eggs for breakfast and want to put a twist to that traditional scrambled egg, try this easy tortang giniling recipe!

Tortang Giniling is basically an omelette stuffed with meat, tomatoes, and potatoes. It is one of the many variations of Filipino torta. Other variations include tortang gulay and tortang talong (eggplant omelette) which is an eggplant fritter.

Easy tortang giniling recipe.

Tortang Giniling is popularly served as breakfast because it is easy and simple to prepare. It can also be served during any time of the day. If you have picky eater kids at home try cutting the tomatoes and potatoes into tiny bits to hide it inside the egg. It also makes it easier to cook. Tortang Giniling is best paired with steamed rice and ketchup or garlic fried rice. It can also be a hefty filling for pandesal, bread buns, or loaf bread.

Tortang Giniling Print
Easy Tortang Giniling Recipe

Tortang Giniling is an omelette stuffed with meat, tomatoes, and potatoes. It is best paired with rice, fried or steamed. It can also be a hefty filling for pandesal, bread buns, or loaf bread.

  • Author: Pilipinas Recipes
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: Filipino
Ingredients
  • 1 tbsp Cooking Oil
  • 1 tsp Black Pepper
  • 1 tsp ground salt
  • 1 diced tomato
  • 1 chopped red onion
  • 4 cloves garlic
  • 1 small potato – thinly diced
  • Scallions – chopped
  • 1/4 kg ground pork
  • 3 medium sized eggs
Instructions
  1. Beat the eggs in a bowl.
  2. Heat pan in medium heat, add oil, saute garlic and onion. Add ground pork and cook for 5 mins.
  3. Add tomato and cook for 1-2 minutes.
  4. Add potato, pepper and salt. Mix and cook for another 5-7 mins or until potato is well cooked.
  5. Pour beaten eggs and cook for 1-2 minutes. Flip and cook the other side.
  6. Sprinkle scallions and pepper. Serve and enjoy!
Easy Tortang Giniling Recipe - YouTube
Notes

Here is a step by step video of Easy Tortang Giniling Recipe.

Keywords: omelette, stuffed scrambled egg, traditional, easy

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Pilipinas Recipes by Maki Liwanag - 4M ago

Siopao is a soft and fluffy filled bun that is a favorite in Filipino culture. It is a localized term coined after the Chinese dimsum called “bao-zi” . It literally means “steamed bun” which relates to how it is cooked although there is a baked variety. It is a popular snack sold mostly in Chinese restaurants and sidewalk vendors in the Philippines. Different varieties of siopao are based on the filling. There is asado filled siopao and bola-bola (meatballs). In this siopao pork asado recipe, we will learn how to prepare the filling and siopao dough and create that soft and white fluffy bun so that you can make your own siopao at home!

Siopao Recipe or Filipino steamed buns

Siopao is best served while hot and paired with hot noodle soup like chicken sotanghon soup, pancit lomi, or la paz batchoy after a long tiring day or just any day you want.

How to make siopao dough:

Siopao Pork Asado Recipe
 
Prep time
45 mins
Cook time
1 hour
Total time
1 hour 45 mins
 
Siopao is a Filipino steamed bun that is filled with sweet chicken or pork asado fillings or bola-bola (meatballs).
Author: Pilipinas Recipes
Recipe type: Bread
Cuisine: Filipino
Serves: 8
Ingredients
  • Active Dry Yeast - 1tbsp
  • Baking Powder - 1tbsp
  • White Sugar - 1 tbsp
  • Shortening - 3 tbsp
  • White Sugar - ¼ cup
  • All Purpose Flour - Cups
  • Warm Water - 1 Cup
Instructions
  1. Pour the yeast and 1 tbsp white suger in the warm water.
  2. Stir well and let stand for 5 minutes until yeast activates. Set aside.
  3. In a mixing bowl, add flour, ¼ cup sugar and yeast mixture. Mix. Add baking powder and shortening.
  4. Mix until dough is formed.
  5. On a flat surface, sprinkle flour and transfer the dough. Knead the dough for 8 to 10 minutes or until soft.
  6. Form into a ball and cover with oil. Place in a bowl and cover with plastic wrap. Set aside and wait until it rises.
  7. Remove wrap and punch down.
  8. On a floured surface, roll and cut into half then slice into pieces.
  9. Flatten into 5 inches circle leaving a bulge in the middle of the dough.
  10. Add pork asado filling and seal/enclose the flattened dough.
  11. Place siopao in the steamer and steam for 10 to 12 minutes.
  12. Serve and enjoy! Oyster sauce can be use as sauce.
3.5.3251

  Watch: Step by step video for Siopao Pork Asado Recipe
Siopao Pork Asado Recipe - YouTube
How to make Siopao Pork Asado Filling: Siopao Pork Asado Filling Recipe

Siopao Pork Asado Filling Recipe
 
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Pilipinas Recipes
Cuisine: Filipino
Serves: 8
Ingredients
  • Cooking Oil - 2 tbsp
  • Black Pepper - 1 tbsp ground
  • Star Anise - 2 pcs
  • Corn Starch - 3 tbsp
  • Brown Sugar - 4 tbsp
  • Oyster Sauce - 2 tbsp
  • Soy Sauce - 4 tbsp
  • Garlic - medium sized minced
  • Onion - medium sized minced
  • Ground Pork - ½ kg
Instructions
  1. Pour pork broth/water in the corn starch and stir well. Set aside.
  2. Heat pan in medium heat. Add oil. Saute garlic and onion. Add ground pork and cook for 7 to 8 minutes.
  3. Add soy sauce, oyster sauce, ground pepper, star anise, brown sugar and mix.
  4. Pour corn starch mixture and stir well.
  5. Simmer for 3 to 5 minutes until it thickens.
  6. Set aside and let cool down.
  7. Ready to fill your siopao.
3.5.3251

  Watch: Step by step video for Siopao Pork Asado Filling Recipe
Siopao Pork Asado Filling Recipe - YouTube

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Pilipinas Recipes by Maki Liwanag - 5M ago

Pandesal, which means “salt bread“, is a type of Filipino bread roll made of flour, yeast, eggs, salt, and sugar. It is soft, airy, chewy and has a slightly crunchy crust outside. Contrary to its name, pandesal bread tastes slightly sweet rather than salty. There are varieties of pandesal you can find like raisin pandesal, whole wheat pandesal, cheese pandesal, and malunggay pandesal. But the best pandesal recipe is the traditional and plain homemade pandesal.

Pandesal (Filipino Bread Rolls)

Pandesal is commonly served during breakfast and snack but most bakeries today have it available all day. It is best served hot and you can consume it by dipping in coffee like how most Filipinos prefer. Pandesal can also be complemented with butter, cheese, jam, or peanut butter. It can also be paired with tsokolate. Click to learn how to make your own tablea tsokolate (Chocolate Tablets).

Homemade pandesal recipe

5.0 from 1 reviews
Pandesal Recipe
 
Prep time
1 hour 40 mins
Cook time
25 mins
Total time
2 hours 5 mins
 
Pandesal is a Filipino bread roll that is made of flour, yeast, eggs, sugar, and salt.
Author: Pilipinas Recipes
Recipe type: Bread
Cuisine: Filipino
Serves: 20 rolls
Ingredients
  • 1 and ½ cup of bread flour
  • 3 cups all purpose flour
  • 1 and ¼ cup whole milk
  • 3 tablespoon melted butter
  • 2 large eggs
  • ⅓ cup sugar
  • 2 and ¼ teaspoon active dry yeast
  • 1 and ½ teaspoon salt
  • breadcrumbs as needed
Instructions
  1. Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
  2. In a large bowl, whisk together all-purpose flour, bread flour, and salt.
  3. Pour yeast mixture into the bowl. Add remaining sugar, butter, and lightly whisked eggs.
  4. Mix well until dough comes together.
  5. Sprinkle flour on a flat surface.
  6. Knead the dough on the floured surface for 7 to 10 mins until dough comes together to form a smooth ball.
  7. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for at least 1 hour.
  8. Punch dough down. Remove it from the bowl and roll it into long batons.
  9. Cut the batons into pandesal pieces.
  10. Roll dough into balls and dip the bread roll into breadcrumbs.
  11. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
  12. Preheat oven to 175 C. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown.
  13. Eat bread rolls warm or at room temperature.
3.5.3251

  WATCH: How to Make Homemade Pandesal
Pandesal Recipe: How to make Pandesal at home - YouTube

Note: Let the pandesal pieces rest for 10 minutes before putting it in the oven.

 

The post Homemade Pandesal Recipe appeared first on Pilipinas Recipes.

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