BIBINGKA ROYAL

Hello guys, here I am again and would like to share you another Filipino dessert recipe. It is one of the native Filipino delicacies that side street vendors often sell this one during dawn masses on Christmas season and even in the public market. And this is called Bibingka. There are different types of Bibingka, such us Bibingka Galapong which is the common type, Bibingka Especial, Bibingka Malagkit, Bibingka Pinipig and Bibingka Royal which is the recipe I want to share you this time. Yes it is a different taste from the commonly called Bibingka Galapong and the rest Bibingka recipe which are usually made from rice flour. Give it a try for you to taste it.


 Ingredients:
1.  1 cup coconut milk
2.  3/4 cups sugar
3.  2 cups flour
4.  4 tbsp baking powder
5. 3 eggs (beat it and set aside)
6. 1/4 cup butter
7.  Granulated cheese
8. Pinch of sugar (optional)

Procedure:
 Mix 1/2 cup of coconut milk with sugar ( dissolve the sugar with the milk)
Mix flour with the baking powder and add to  the mixture of sugar and coconut milk.
Add again the remaining half cup of coconut milk. Mix it well
Add 2 tbsp of butter and the beaten eggs. Sit for 10- 15 minutes
Pour into the baking pan, Bake in a pre-heated hot oven (375 F) for 15 minutes
Remove from oven, brush it with butter, sprinkle with granulated cheese ( or slice cheddar cheese), and pinch of sugar.
Put back in the oven and bake for another 5 minutes. when cooked, remove and brush it with butter again .
 Share and serve. ( best serve with hot coffee or hot cocoa).

Maja Blanca

Maja Blanca is a Filipino dessert that has coconut milk which is the essential ingredient. This often called " Coconut Pudding". It is one of the luscious Filipino dessert that has many versions already of the said recipe, some use corn kernels and some put condense milk and even Durian to add a flavor of the said recipe. I remember when I was young this is one of the  Filipino dessert that my parents and aunt cook and sell it in the market. I can assure you that this is one of the easy and delicious recipe. Try this and enjoy!


INGREDIENTS:
2 cups coconut milk
1 medium can sweet corn kernel, drained
1/2 cup cornstarch
1/2 cup fresh milk
1/4 cup water
1/2 cup granulated sugar
1/2 cup crushed peanut


COOKING PROCEDURE:

• 1. In a bowl combine fresh milk, cornstarch, water, and sugar. Stir until the cornstarch is diluted. stir until smooth. Set aside. 
• 2. Pour the coconut milk and corn kernel in a cooking pot and then bring to a boil.
• 3. Add the cornstarch mixture, allow to cook while stirring in a low heat until the mixture reaches your desired thickness. stir continuously so it will not scorch to the bottom.
• 4. Pour it in a serving tray then flatten the top using spatula or spoon.. Sprinkle it with peanuts. Let it cool. then refrigerate for at least 1 hour.
• 5. Slice it in desired sizes. Best serve with ice tea. Share and enjoy!

Bistek Tagalog ( Filipino Style Beef Steak)

I love beef and its the Filipino style of Beef Steak recipe that I like it the most, it is called Bistek Tagalog / Pinoy Bistek. This recipe is so easy to cook you just have to make sure that the beef meat is tender and everything will follow.I got this recipe from my Aunt which is one of her specialties when it comes to meat dishes. and I love her own version of this steak and so I'm sharing this one with you, better try cooking this simply delicious Beefsteak at home.

Ingredients:
1 lb kilo beef( round steak/sirloin/tenderloin), sliced the beef meat thinly about 1/4 inch, use tenderizer to soften the beef.
3 tbsp kalamansi juice or 1 piece lemon
1/4 cup soy sauce
3 cloves garlic, minced
2 tbsp cooking oil
1/2 tbsp ground pepper
1 large onion cut into rings
pineapple tidbits ( optional)

How to cook:

• In a bowl, mix lemon (or kalamansi juice), soy sauce, pepper and garlic. Balance the flavor by adjusting it.
• In a soy sauce mixture add the beef. Mix well. and marinate at least 1 hour.
• Heat the pan and put 1 tbsp of oil. Stir fry lightly the onion rings. Remove from the pan and set side.

Penne Rigate with Chicken breast Salad

There are different recipe for Pasta Salad as we all know. For vegetable present, in this recipe I only use one kind of vegetable which is carrots because I want to make my Penne Rigate salad a taste of real Penne Rigate  salad with chicken. Putting so much vegetables will overlap the main ingredients which are the chicken breast
You can still add what veggies you want to make a twist of your own. Feel free to try this basic and super easy salad  and I hope you will enjoy and like it.

500 g  Penne Rigate
1 big chicken breast / 1 kilo skinless, boneless chicken breast halves
5 pieces, medium sized carrots
4 cups of mayonnaise
1 can( 429g) pineapple chunks or tidbits, drained
1 big white onion, finely chopped
3 hardboiled eggs, diced
1 1/2 cup diced cheddar cheese
salt and pepper to taste


How to Cook:
1. Cook pasta noodles according to package cooking instructions.
2. In a medium skillet over medium heat, cook chicken breast in water with salt . Let rest until cool.
3. Meanwhile, while letting the cook chicken breast cool down, boiled carrots for 10 minutes or until cooked. Drain and let it cool. Peal the skin then dice.
4. Return to chicken breast. Shred it in 1 inch length
5. In a large bowl combine all ingredients while adding salt and pepper to taste. Toss to coat. Refrigerate for several hours then serves. (you can add mayonnaise to adjust the taste after a few hours in refrigerator before serving.) 

Buttered Puto Cheese

Valentine's day is over but I would just like to share one of my favorite Filipino dessert that I made to surprise my husband that day and he like it very much. this is a slightly sweet steamed cake. Easy way to cook and deliciously dessert.












Buttered Puto Cheese

 Ingredients


 1 1/2 cups water

 2 cups all purpose flour

 1/2 cup sugar
1 1/4 tbsp baking powder
1 cup evaporated milk
1/4 cup butter, melted
1 egg (raw)
Cheese ( small slices)
Vanilla essence ( optional)
Powder color( optional) 


METHOD
1. Combine all the dry ingredients in a mixing bowl such as flour, sugar and baking powder then mix it well.
2. Add the evaporated milk, butter, egg, water and vanilla essence ( dissolved vanilla essence and powder color in water if you are using this). Beat until well incorporated.
3. Prepare muffins pan or puto molds, grease it with butter
4. Pour the mixture into the puto mold/ muffins pan, top it with cheese if you are using non-quick melt cheese. Steam it for about 25 minutes or until the toothpick inserted in the center comes out clean.
5. If you are using quick- melt, steam first the mixture for about 20 minutes, remove from steamer then top it with cheese and steam again for 5 minutes.
( TIPS: cool before removing from the pan because the edges are still wet and soggy while the puto is hot, and you will only disfigure them if you remove it right away).
6. Remove from the molds/ muffins pan and arrange on a serving plate serve either hot or cold. SHARE AND ENJOY!