Merienda

Apple Bread Pudding

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Filipino Style Recipe: apple bread pudding is a bread-based dessert popular in many countries including the Philippines. There are several ways to make bread pudding, normally the bread(leftover) break and then soak in milk, egg, sugar and other fruits. Bake for 30 minutes or until the knife comes out clean when inserted. Thanks to citydelivery.ph for delivering my ingredients from Walter Mart.

Estimated time of preparation: 10-12 minutes
Estimated time of cooking: 30 minutes

Ingredients:
6 slices white bread(leftover), break into pieces
1/2 apple, diced
1/2 apple, sliced(optional)
2 tablespoons butter or margarine, melted
4 eggs, beaten
2 cups evaporated milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla

Procedures:
1. In a 8 inch baking pan, toss bread and apples then drizzle the melted butter.
2. In a bowl, combine beaten eggs, milk, sugar, cinnamon and vanilla. Mix well.
3. Pour the egg mixture over the bread then push with fork until the bread is fully soaked.
4. Arrange apple slices on top then bake in a preheated oven over 300 degrees Fahrenheit for 30 minutes or until the knife comes out clean when inserted.
5. Remove from oven and let it cool. Slice into serving pieces then serve.

(Thanks to Ms. Rochelle for sharing)

Patupat

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Filipino Style Recipe: Patupat is another popular Filipino delicacy and pasalubong from northern part of Luzon. This delicacy is a ilocano version of suman. Like other suman the glutinous rice cooked in coconut milk and sugar then wrap in banana leaves and steamed until done.

Estimated time of preparation: 15 minutes(plus soaking time)
Estimated time of cooking: 1 1/2 hours

Ingredients:
1 kilo glutinous rice(malagkit)
3 cups coconut milk
1 cup muscovado or molasses brown sugar
banana leaves, cleaned and cut into 6×12 inch
banana leaves, cut into strings or cotton strings

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.

Part 2
1. In a wok, cooked glutinous rice in coconut milk and sugar in a low heat until done. Let it cool and set aside.
2. Singe each banana leaf into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
3. Scoop a cup of cooked glutinous rice then wrap in banana leaf in a cone shape. Tie to secure using banana or cotton string.
4. Steam for 50 minutes then drain and let it cool before serving.

Classic Bread Pudding

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Filipino Style Recipe: Classic bread pudding is a bread-based dessert popular in many countries including the Philippines. There are several ways to make bread pudding, normally the bread(leftover) break and then soak in milk, egg, sugar and other fruits. Bake for 30 minutes or until the knife comes out clean when inserted. Most of my ingredients were delivered by Walter Mart – City Delivery.

Estimated time of preparation: 10-12 minutes
Estimated time of cooking: 30 minutes

Ingredients:
6 slices white bread(leftover)
2 tablespoons butter or margarine, melted
4 eggs, beaten
2 cups evaporated milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup raisins

Procedures:
1. In a 8 inch baking pan, break bread into small pieces then drizzle the melted butter and sprinkle the raisins.
2. In a bowl, combine beaten eggs, milk, sugar, cinnamon and vanilla. Mix well.
3. Pour the egg mixture over the bread then push with fork until the bread is fully soaked.
4. Bake in a preheated oven over 300 degrees Fahrenheit for 30 minutes or until the knife comes out clean when inserted.
5. Remove from oven and let it cool. Slice into serving pieces then serve.

(Thanks to Ms. Rochelle for sharing)

Homemade Pizza Tortilla

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Filipino Style Recipe: Homemade Pizza Tortilla is inspire to typical pizza made of oven-baked flat, round bread topped with tomato sauce, cheese and various toppings. I had left-over tortillas from previous company outing. Since I had some ingredients for pizza making, I decided to used tortillas as alternative to pizza crust. I like thin-crust so it is a good idea to used tortillas. I also have a tight budget so I used hotdog slices as alternative to pepperoni. You may choose various toppings based on your budget and what you prefer. Good luck and enjoy!

Good for 4 pizza tortillas

Ingredients:
4 pieces tortilla(8-10 inch diameter)
1 1/2 cup pizza sauce or tomato sauce
150 grams mozzarella cheese or quick melt, grated

Toppings:
1 medium-sized white onion, minced
1 large-sized green bell pepper, slice thinly
1/2 cup pineapple tidbits
1/2 cup sliced button mushrooms
4 bacon slices, stir fry and cut into tidbits
4 pieces hotdog

Procedures:
Part 1.
1. In a pan, heat oil then fry the bacon but not too crispy. Drain on paper towel then cut into small pieces. Set aside.
2. In a same pan, fry hotdog then drain on paper towel. Slice diagonally then set aside.

Part 2
1. Place tortilla in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauced tortilla at the edges.
2. Sprinkle shredded cheese on top then arrange other toppings evenly.
3. Spread shredded cheese on top of the toppings. Repeat for remaining pieces.
4. Pre-heat oven over 200 degrees Fahrenheit then bake tortillas for 8-10 minutes or until the tortillas are crisp and the cheese is melted.
5. Remove from the oven then transfer to round sheet. Cut into 4-6 serving slices then serve with hot sauce.

Sugar Beets Halaya

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Filipino Style Recipe: Sugar beets halaya is almost similar to Filipino ube halaya. This dish has a pink-red color, sweet taste and has a thick consistency. The red sugar beets cut into thin slices then boil until soft. Cook together with evaporated milk, condensed milk and vanilla extract until thick.

Ingredients:
1 kilo red sugar beets, peeled and sliced
2 big cans(300 ml) condensed milk
1 big can(370 ml) evaporated milk
1 teaspoon vanilla extract(optional)
1/2 cup butter

Procedures:
Part 1
1. In a pot, boil water then cook beets for 30 minutes or until tender.
2. Drain and let it cool then grate or process in a blender. Set aside.

Part 2
1. Heat pan in a low heat then melt butter.
2. Add remaining ingredients and grated beets then cook for 30 minutes or until becomes really thick. Keep stirring.
3. Transfer to shallow pan and let it cool then refrigerate for 2 hours before serve.

Siopao Asado

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Filipino Style Recipe: Siopao is a Chinese steamed buns that is become popular for many Filipinos. Asado and bola-bola are the most popular variety of siopao. Siopao asado is made up of pork meat cook in soy sauce, oyster sauce, hoisin sauce and cornstarch until thickens. Scoop enough asado in the middle of dough then seal on top. Steam for 20 minutes then serve with siopao sauce.

Ingredients:
Asado Filling:
500 grams pork loin, cut into small pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 tablespoons cornstarch(dissolved in 1/4 cup water)
3 gloves garlic, minced
1 tablespoons vegetable oil
2 tablespoons oyster sauce

Dough:
2 1/2 teaspoons dry yeast
1/2 white sugar
2 cups warm water
5 cups all purpose flour
1 teaspoon baking powder
1 tablespoon shortening
1/2 teaspoon salt

Ingredients:
Part 1(Asado Filling)
1. In a pan, heat oil then saute garlic. Add meat then cook until light brown.
2. Add soy sauce, oyster sauce, water and sugar then simmer for an hour or until becomes really tender. Add more water if necessary.
3. Add hoisin sauce and dissolved cornstarch then stir cook until thickens. Remove from heat then set aside.

Part 2(Dough)
1. In a large bowl, dissolved yeast and sugar into warm water then set aside for 20 minutes.
2. In a separate bowl, combine flour, baking powder, shortening, salt and yeast mixture then mix until well blended.
3. Knead the combined mixture until becomes smooth and elastic.
4. Transfer in a greased bowl then cover and set aside for 2 hours or until it rises.
5. Knead the dough again then divide into serving pieces.
6. Form each piece into a ball then flatten using rolling pin or your palm.

Part 3(Assembly and Cooking)
1. Scoop enough filling in the middle of each dough then seal on top.
2. Place wax paper underneath of each dough then steam for 20 minutes. Serve with siopao sauce.

Bukayo

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Filipino Style Recipe: Bukayo is another popular Filipino dessert made from young coconut strips cooked in a boiling syrup of brown sugar then stir until thicken. This dish is one of the popular delicacy and pasalubong by most Filipinos.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes

Ingredients:
4 young coconuts, grate into strips and reserve juice
a knot of pandan leaves
1/2 kilo brown sugar
1 tablespoon vanilla extract
1/4 teaspoon cornstarch(dissolved in 4 tablespoons water)
1 tablespoon cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry coconut strips until light brown. Set aside.

Part 2
1. In pot, boil coconut juice then add pandan leaves and brown sugar. Keep stirring until dissolves and start to thickens.
2. Remove pandan leaves then add vanilla extract. Stir until well blended.
3. Add coconut strips and dissolved cornstarch then stir frequently until thicken and caramelize.
4. While still hot, scoop a spoonful of mixture into a banana leaves or wax paper.
5. Repeat with the remaining mixture then let it cool for a few hours to harden. Serve.

Strawberry Milk Gulaman

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Filipino Style Recipe: strawberry milk gulaman is another refreshing beverage and usually serve during afternoon or summer season. This drink is consists of strawberries, syrup, milk, sugar and gulaman then stir with ice.

Estimated time of preparation: 10 minutes

Ingredients:
250 grams fresh strawberries, halves
1/4 cup strawberry syrup
1 cup full cream milk
1 tablespoon strawberry gelatin powder
2 cups boiling water
sugar to taste
crashed ice or ice cubes

Procedures:
Part 1
1. In a square container, dissolved strawberry gelatin powder in boiling water then stir until completely dissolved. Let it cool and place in fridge until firm.
2. Cut into small cubes. Set aside.

Part 2
1. In a blender, process strawberry, strawberry syrup, milk and sugar until smooth.
2. Pour in tall glasses then add strawberry gulaman and some ice. Serve.

Note:
1. You may garnish the drinks with fresh strawberry before serving.

Asparagus Salami Pita Rolls

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Filipino Style Recipe: Asparagus Salami pita Rolls is another easy and simple Filipino meryenda(mid-afternoon snack). This dish is made of pita bread or soft tacos stuffed with salami, asparagus, cheese then season with salt and pepper then toast for a few minutes.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 5-8 minutes(plus preheating time)
Good for 6 rolls

Ingredients:
6 pieces pita bread
6 salami slices
1 bunch medium-sized fresh asparagus, trimmed to 5 inch
quick melt cheese, slice into strips
salt and pepper to taste

Procedures:
Part 1
1. In a pot, boil water with salt then add asparagus. Cook for 1-2 minutes then drain and set aside.
2. In a pan, heat oil then fry salami for a minute. Drain on paper towels and set aside.

Part 2
1. Place pita bread in a flat surface then arrange salami slice.
2. Arrange 4-6 pieces asparagus and cheese slices.
3. Sprinkle with salt and pepper then roll.
4. Repeat the procedures for remaining pieces.
5. Pre-heat oven over 220 degrees Fahrenheit for 10 minutes then toast pita rolls for 5-8 minutes or until the cheese melted. Serve!

Kutsinta(Brown Rice Cakes)

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Filipino Style Recipe: Kutsinta or brown rice cakes is another popular Filipino delicacy and pasalubong that is commonly sold along the streets. This Filipino brown rice cakes is made from rice flour, sugar dissolve in water and lye water together with annatto powder for coloring. Then pour in cup molds and cook in a steamer until firm. This delicacy is usually serve as dessert or snack in any special occasions.

Ingredients:
1 cup rice flour
1/2 cup all purpose flour or cornstarch
1 teaspoon annatto powder
2 cups brown sugar
3 cups water
1 teaspoon lye(lihia) water
grated coconut for toppings(optional)

Procedures:
1. In bowl, combine rice flour,all purpose flour, annatto powder and sugar then mix well.
2. Continue mixing while gradually add water and lye water.
3. Pour the mixture into plastic cup molds then arrange in steamer.
4. Cover the steamer with cloth to prevent water from dripping in kutsinta.
5. Cover and steam for 40 minutes or until firm then remove from heat.
6.  Let it cool then remove from molds. Serve with grated coconut.