Kutsinta Filipino Recipe

Kutsinta (Kuchinta or Cuchinta) is a popular Filipino native delicacy that is often orange/brown in color. This sticky rice cake is made from rice flour and best or usually served with grated or shredded coconut.

Kutsinta is a Filipino snack (merienda) that is pretty easy to make. The ingredients is not that hard to get and the cooking instruction is fairly easy to follow that even non-regular cooks can do.

If you wanted to make Kutsinta at your very own kitchen for you and your family to enjoy, check and follow the basic recipe below.

Filipino Chiffon Cupcakes Recipe

A fellow Filipino foodie blogger of ours featured a Filipino recipe that is truly flavorful and yummy. This Filipino mamon - sponge cake recipe is originally shared and posted by Sanna Velasco at her own blog, womanscribbles.net.

This is a must try recipe for Filipinos here in the Philippines and abroad. This is a good Filipino treat for snack, breakfast and merienda. You might consider this one as a dessert as well. So without further ado, here's the easy to follow and step by step Filipino mamon recipe.

Kalangkang Pinoy Recipe

Kalangkang is an all time favorite Filipino native delicacy of mine. Kalangkang, for those who are wondering what this is, is a grated and steamed balinghoy (kamoteng kahoy, cassava) served with freshly grated coconut sprinkled with sugar (brown sugar most of the time).

This famous Filipino snack, merienda and dessert is quite easy to make and prepare. Kalangkang doesn't require any special ingredients or kitchen utensils to do so. If you wanted to try this dish at home, here is a very simple and basic but surely yummy and delicious Kalangkang recipe for you.

Cassava or Balinghoy - Main Ingredient Of Kalangkang

INGA SPENCE / VISUALS UNLIMITED / GETTY

Freshly grated coconut

Image License :   Some rights reserved by jlymn

Ukoy (Shrimp Fritter) Filipino Recipe

Ukoy or Okoy (Filipino Shrimp Fritter) is one of a kind Filipino delicacy. Ukoy do have many variations and the ingredients of it varies at each and every Philippine region. The only ingredient that is constant at this kind of this dish is the shrimp. Ukoy is a popular food for merienda or as an afternoon snack.

Below is a basic and easy to follow Ukoy recipe using mung bean sprout (togue) and shrimps..

Ginataang Munggo Filipino Recipe

Ginataang Munggo (Monggo) is one of a kind Filipino delicacy. It can be eaten as a dessert and also perfect as merienda for Filipinos. This Filipino food is a combination of toasted munggo (mung beans) and malagkit (glutinous rice) cooked in coconut milk.

Ginataang Munggo is cooked like how Ginataang Mais is cooked except that the latter uses corn instead of mung beans.

Ginataang Munggo Image Credit - gomestic.com

Check out below our basic Ginataang Munggo recipe that is pretty easy to follow.

5 Delectable Suman Delicacy From 5 Philippine Provinces

Suman or rice cake is a local snack that is typically served by Filipinos not only during “merienda” but during special occasions as well. These cakes that are made of glutinous rice are usually wrapped in either banana or young coconut leaves and sometimes served with ripe mangoes as a complement.

Being one of the most famous Filipino foods, most provinces all around the country have their own type of “suman” which they claim as their signature version .Right now, we are indeed lucky because we are going to bring you on a travel to the different provinces of the Philippines as we try to distinguish the different appearances and tastes of various “suman” or rice cakes coming from their respective origins. 

1.    Suman Ibus Recipe – This type of “suman” is the perfect combination of ripe mangoes as the said dish is characterized by its being salty. As part of our local history, this is known as the exact type of suman which Dr. Jose Rizal, our national hero, would love to eat. By appearance, these cakes are usually wrapped in young coconut leaves and are being sold in bundles along the native delicacy stalls of Central Luzon Provinces. 

2.    Suman sa Lihiya – Such Genuine Filipino rice cake could be eaten with hot chocolate or coffee for beverage. Its name came from its appearance when the cooked banana leaf (banana leaf is used as a wrapper) changes the original color of these rice cakes from white to green. As of its origin, you would know that the “suman Lihiya” is genuinely made in Oriental Mindoro when it comes with coco jam for its dip instead of the traditional grated coconut and sugar dip. 

Suman Sa Lihiya Image By Rice Recipe - Philippine Rice Research Institute

 3.    Patupat – This “suman” variety I think is one of my favorites as I would always remember eating this food in m younger years. This rice delicacy could be easily found in the markets of northern and central Luzon. To give you a brief background, Patupat may come in two variations. The ones that are made from Central Luzon are typically square and wrapped in woven palm leaves while the ones that are made from the Northern provinces such as Ilocos are triangular in appearance and  covered in banana leaves. The Patupat that come from Central Part of the country are far sweeter than the rice cakes found in Ilocos. Thus, if you are someone who loves to eat sweet food, then the Patupat from Central Luzon is a must taste for you.

4.    Linapet – Is another enticing rice cake which is created in Mountain Province and in some areas of Ilocos Region. Like typical rice cakes, they come in stick form and covered with banana leaves but what makes this variety unique is its role in a Filipino Funeral tradition. That’s right; this enticing food variation for “suman” is used as an offering for the spirits on a traditional Funeral Prayer Ritual.

5.    Suman Latik – Started to become well known in “LeyTe” and has continued to spread and had variations in Luzon Provinces. What distinguishes Suman Latik to other types of local Rice cake is its unique dip made from syrup of honey with “latik” or coconuts curdle. 


Alright, I guess we all have filled our brains with enough information about these different types of Local Rice cakes “sumans” made in different provinces. I know that reading about these food made us feel hungry and eager to visit these different provinces where the 5 most tasty and genuine Filipino suman is created. I hope you all enjoyed reading my article have a great day and I hope to see you enjoy eating local rice along the native delicacy stores of every province that has been mentioned in the article.

Mango Float Recipe By Jackie Go

In this post, we will be featuring a recipe of an online and twitter buddy of mine; Jackie Go. Jackie is a well known individual in the modeling and TV advertising community. The most memorable TV advertisement of her, in my opinion, are the ones from McDonalds. Remember this line? Paburger ka naman! Burger Burger Burger. I am sure you do! She's the girl at those TV ads that went viral and became the talk of the town for years! You can check her TV ads at her YouTube Channel to revisit those memories.

If you want to know more  about Jackie, visit her blog titled Go! Jackie Go!, or follow her at twitter. By the way, she is running a blog contest wherein you can win good and awesome prizes. Visit her blog's Facebook page for more information about the said blog contest.

Jackie Loves PhilippinesFoodRecipes.Blogspot.Com

Now, lets go down to her yummy and tempting recipe!

Mango Float Ingredients:

All you need are 5 ingredients:
* Condensed milk
* Crushed Graham crackers
* Graham crackers
* All purpose cream
* Ripe mangoes

How To Make Mango Float (Instructions):

1). Mix the all purpose cream together with the condense milk.

2).Layering. 1st layer the graham crackers in your preferred container (a rectangle would be your best bet since it’s the shape of the cracker) , then pour in just the right amount of your creamy mixture, then top it off with sliced mangoes. Do this repetitively until it’s filled to the brim.

3).  Sprinkle crushed grahams on the last layer and cover it up  w/a cling wrap, then let it chill.

 

The Finished Product

"There you have it, my version of Mango Float. So far my family have no complains about it, heehee. Oh if you’ve noticed, I have not given any exact measurement  for any ingredients? That’s because I  measure flavors based on my palette." Jackie Go

Originally posted at http://mynocturnaljournal.wordpress.com/2011/05/03/mango-float/

Baked Macaroni And Cheese

Here is a good baked mac and cheese recipe for you. I know, this is not a Filipino (originated) recipe but more and more Filipinos are starting to like and love this dish. One evidence is the instant bake mac and cheese being offered in some Philippine stores and supermarkets.

You may use nearly any pasta-tube, corkscrew, or cup-shaped ones work best because they grab the sauce-just be sure to slightly under cook whatever pasta you use since it will continue to cook in the oven.

Vary the type of cheese you use too: try blue cheese, goat cheese, smoked Gouda, or even mascarpone for a decadent version.

This recipe makes 4 to 6 servings. The time consumed in making and baking this is approximately 45+ minutes.

Homemade Pizza Rolls

Here is a homemade pizza rolls recipe for you. Very easy to make and not that time consuming to prepare. For sure, you will love this one. This is a perfect dish for all pizza lovers and soon to be pizza consumers.

Homemade Pizza Rolls Image Credit - Mallory of purplestpecalin.blogspot.com

Homemade Pizza Rolls Recipe Ingredients:

* 4 cups shredded pizza cheese or mozzarella cheese
* 1 lb sausage, cooked, drained
* 2 (3 ounce) packages sliced pepperoni, chopped
* 1 medium green pepper, finely chopped
* 3/4 cup fresh sliced mushrooms, coarsely chopped
* 1/2 small onion, finely chopped
* 1/3 cup chopped black olives
* 1/2 cup crushed pineapple, very well drained
* 2 (14 ounce) jars pizza sauce
* 32 egg roll wraps
* oil (for frying)

Homemade Pizza Rolls Cooking Directions:

1). Combine above ingredients except wrappers (and oil).

2). Place a ¼ cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in 1” of 375º oil for 1-2 minutes til golden brown.

3). Serve with addition pizza sauce for dipping if desired. Enjoy!

Original recipe source:
http://www.recipezaar.com/recipe/Amazing-Homemade-Pizza-Rolls-115026

Note: Image may vary with the result of this recipe. Image is for representation purposes only.

Nilupak

Nilupak is usually made of mashed kamoteng kahoy (yucca root or cassava), although you can also use kamote (sweet potato) or saging na saba (a form of banana used for cooking) with sugar or milk to taste. Nilupak is laden with butter or margarine and normally wrapped in banana leaf for packaging. This is also a popular merienda recipe for Filipinos.

Pandesal (Pan De Sal) Filipino Recipe

Pandesal is the most popular form or variety of bread in the Philippines. Pandesal is often served or eaten during breakfast but still perfect for merienda. Pandesal is best eaten with filling (coco jam, peanut butter or anything you want) and best served after cooking or while its hot.

If filling is not available, the perfect match for Pandesal is coffee. Just dip Pandesal to the hot coffee and there you go, a perfect breakfast for you.

Pandesal (Pan De Sal) Ingredients:

* 2 cups all purpose flour
* 2 cups bread flour
* ½ cup white sugar
* 5 tbsp butter, melted
* 1 tsp baking powder
* 1¼ cup fresh milk, warm
* 1 pouch rapid rise yeast
* 1 tsp salt
* 1 cup bread crumbs
* 1 piece raw egg
* 1 tbsp cooking oil

How To Make Pandesal (Pan De Sal):

1). Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved.

2). In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring

3). Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.

4). In a flat surface, knead the dough until the texture becomes fine.

5). Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour

6). Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer

7). Roll each part until it forms a cylindrical shape

8). Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

9). Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)

10). Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise

11). Pre heat the oven at 375 degrees Fahrenheit for 10 minutes

12). Put the tray with dough in the oven and bake for 15 minutes

13). Turn off the oven and remove the freshly baked pandesal.

Serve it while still hot with your favorite coffee mix. Enjoy!

Pandesal Recipe Credits:  Filipino Food Bread of Salt - Pandesal Recipe via PanlasangPinoy.Com

Pan De Sal Image By Shubert Ciencia ~MVI~ (running away from parties) shared via Flickr under a Creative Commons license.

Graham Cake With Mango

Here is a simple and easy to follow cake recipe for you. This is the graham cake with mango recipe. This kind of cake is best serve as merienda or even as a dessert.

Graham cakes are good for those rush thrown parties or at children party because of its simple ingredients and pretty basic preparation procedure.

Binalay

Binalay is another kind of authentic Filipino kakanin from Ilagan, Isabela. This is similar to "Palitao" which is more sticky and squeezed. Binalay is made of glutinous rice and panocha.

Suman Binalay Image Via TripWow.TripAdvisor.Com

Binalay Recipe Ingredients:

* 1 liter glutinous rice (malagkit), soaked in water overnight
* 1/2 cup water
* 15 pcs banana leaves, 7"x7"
* 4 cups coconut extract
* 1 glass water
* 1 pair big size panocha (store bought)

Binalay Recipe Cooking Procedure:

1). Grind soaked glutinous rice finely (remove excess water before grinding).

2). Mix ground glutinous rice and 1/2 cup water.

3). Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.

4). Put in steamer until cooked.

Binalay Sauce:

1). Cook coconut milk in pan until latik turns brown.

2). Remove half latik and separate little oil for banana leaves.

3). Add water and panocha into pan with half latik and coconut oil.

4). Continue cooking until panocha melts (sauce thickens when removed from fire).

5). Add remaining latik to mixture.

Ginataang Halo Halo - Guinataan

This ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. Also, it can also be served either hot/warm or cold.

Guinataang halo-halo main ingredients are bananas (saging na saba), kamote (sweet potatoes), gabi (taro), sago (tapioca balls) and bilo-bilo (sticky rice balls) that is cooked in sweetened coconut milk.

Guinatan Halo Halo

Some rights reserved by Gnawme

Maruya Banana Fritters

Banana Fritters or simply Maruya is an authentic and all time favorite Filipino food. Maruya is best serve as dessert and merienda.

Piaya

Piaya is a flat unleavened bread filled with mozcovado (raw) sugar. Piaya is an original bread recipe and one of the main product of the Negros province, sugar capital of the Philippines.

The bread of Piaya is flaky like the Chinese hopia and have a sweet filling. The dough is prepared then formed into small balls. The filling of mozcovado sugar is spooned at the center of each ball then the ball is re-shaped.

 

The Piaya I LOVE! Image By  Mark Segador Of http://iloiloilove.com/

Piaya Ingredients:

* 2 cups all-purpose flour
* 10 tbsps. oil
* 1/2 cup muscovado sugar
* 4 tbps. water
* 2 cups all-purpose flour
* 8 tbsps oil
* 7 tbsps water
* 1/2 cup sesame seeds

How To Make Piaya:

1). In a bowl, combine half of the flour and half of the oil; mix well.

2). Divide into 20 portions shape in balls. Set aside.

3). Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.

4). Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.

5). Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.

6). Sprinkle with sesame seeds.

7). Bake in a preheated oven in medium heat or grill until brown on the outside.

Note: Image may vary from the actual recipe. Image is owned by Mark Segador Of http://iloiloilove.com/

Champorado

Champorado (Cham-Poh-Ra-Doh) is a rice porridge flavored with chocolate, sweetened with sugar and finished with evaporated milk. It is also called Rice Chocolate Pudding or Rice Chocolate Porridge.

Champorado at Tuyo Image Credit - energychef.blogspot.com

Champorado Recipe Ingredients:

* 1 cup sweet sticky rice (white glutinous rice)
* 6-8 cups water (more or less depending on your preferred consistency)
* 1 cup white sugar
* 1/2 cup unsweetened cocoa
* evaporated milk (optional)

Champorado Recipe Cooking Instructions - How To Make Champorado:

1). Mix all ingredients together (except milk) in a large pan. Place a dry and clean cover.

2). Put on high heat until boiling for 3 minutes. Mix well.

3). Put on low heat for 30-40 minutes (still covered). Mix well to prevent sticking.

4). Serve hot with evaporated milk on top.

Champorado is usually served for breakfast or as an afternoon snack. Best served with deep-fried salted fish (tuyo) on top.

Fresh Lumpia - Lumpiang Sariwa Filipino Recipe

Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.