Merienda

Mango Pie

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Filipino Style Recipe: Mango pie is another popular Filipino dessert or snack. This dessert is usually made of pie crust that contains a filling of ripe mango slices then baked until crisp. I used pie crust that I bought from the grocery store and it’s a good idea because it lessen my time. I got this idea when I went to boracay for summer vacation, one of the restaurant offered this kind of dessert and it was really good!

Estimated time of preparation: 10 minutes
Estimated time of baking: 20 minutes

Ingredients:
2 pieces pie crusts
4-5 ripe mangoes, sliced thinly

Procedures:
1. Line a layer mango strips on the pie crust then bake over 350 degrees Fahrenheit for about 15 to 20 minutes.
2. Remove from oven and let it cool before serving.

Notes:
1. Pie crust is available in grocery stores(frozen section). But if you prefer to do it by yourself, here’s the recipe on how to make a pie crust. Please click here…

Mais con Yelo

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Filipino Style Recipe: mais con yelo is another sweet and refreshing beverage. This beverage is made of corn kernels, milk, sugar and cubed ice. Mais conyelo is an easy Filipino meryenda(mid-afternoon snack) that is commonly sold along the streets and usually served during summer season.

Estimated time of preparation: 5 minutes

Ingredients:
corn kernels
evaporated milk
sugar or condensed milk
shaved ice
corn flakes or crispy pinipig(optional)

Procedures:
1. In a tall glass, put 2 tablespoons of corn kernels
2. Add 1 tablespoon sugar then add shaved ice.
3. Pour 1/4 cup of evaporated milk then top with 1 tablespoon corn kernels.
4. Sprinkle with corn flakes then serve chilled.

Lomi

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Filipino Style Recipe: lomi is another noodle soup dish made of lomi noodles cooked in stock together with shrimp, meatballs, veggies, beaten eggs and cornstarch to thicken the soup. This is commonly sold in eateries or panciteria along the street or in Chinese restaurants and usually served during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 20-30 minutes
Good for 5-6 servings

Ingredients:
500 grams lomi noodles
100 grams pork, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cup cornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste

1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Avocado Milkshake

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Filipino Style Recipe: avocado milkshake is another sweet, creamy and refreshing beverage. This beverage is made of avocado slices, milk, sugar and cubed ice. Best to served during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
1 avocado, peeled and sliced
1 cup ice cubes
1 cup evaporated milk
3 tablespoons sugar or other sweetener to taste

1 teaspoon lemon or lime juice(optional)

Procedures:
1. In a blender, process avocado, milk, lemon juice and sugar until blended.
2. Add ice and blend until smooth then pour into glasses then served cold.

Notes:
1. You may also add vanilla ice cream if you prefer.

Brazo de Mercedes

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Filipino Style Recipe: Brazo de Mercedes is another popular Filipino dessert or snack that is mostly available in bakeries. Brazo de Mercedes is a rolled cake filled with custard made of egg yolks and condensed milk. This is usually served in any occasion specially during holidays.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 20 minutes

Ingredients:
Meringue:
8 egg whites
1 teaspoon cream of tartar
3/4 cup white refined sugar
3 tablespoons confectioners sugar

Filling:
8 egg yolks
1 tsp vanilla extract
1-1/4 cups condensed milk

Procedures:
Part 1
1. In a electric mixer or mixing bowl, combine eggs and cream of tartar until soft.
2. Gradually add sugar while mixing then continue stirring until well blended.
3. In a large baking pan, lined a wax paper then grease with butter.
4. Spread the mixture evenly then bake over 350 degrees Fahrenheit for about 20 minutes or until medium brown. Set aside and Let it cool.

Part 2
1. In a pan, combine condensed milk, vanilla extract and egg yolk in a low heat. Keep stirring until thickens.
2. Sprinkle the top of meringue with confectioners sugar then top with wax paper.
3. Flip the meringue then spread the filling on top.
4. Roll the meringue into a log. Transfer into serving pan then slice and serve.

Chicken Lollipop

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Filipino Style Recipe: chicken lollipop is considered as appetizer and one of kids favorite. Usually have a spicy and delicious taste then served with favorite dip. This dish is made of marinating the chicken wings in spicy batter then coated with bread crumbs and then deep fried in hot oil until golden brown and crisp.

Estimated time of preparation: 20 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes.

Ingredients:
10 pieces chicken wings
1/4 cup flour
2 eggs, beaten
1/2 cup bread crumbs
salt and pepper to taste
cooking oil for frying
1 teaspoon cayenne pepper(optional)

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, cayenne, salt and pepper then marinate for 15 minutes.
2. Add beaten eggs and flour. Mix well until well coated then roll in bread crumbs.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.

Banana Chips

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Filipino Style Recipe: banana chips is a deep fried slices of bananas until crisp then coated with sugar syrup to have a sweet taste. This is a common homecoming gift(pasalubong) by most Filipinos and usually served as mid-afternoon snack(meryenda).

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 20 minutes

Ingredients:
6 pieces plantains, peeled and slice thinly
1 teaspoon salt
1/2 teaspoon turmeric powder
2 cups ice water
1/2 cup water
1/2 cup sugar
cooking oil for frying

Procedures:
1. In a bowl, combine turmeric powder and salt then dissolved in ice water. Set aside.
2. Soak the sliced bananas in a ice water mixture for 5 minutes. Drain.
3. In a frying pan, heat cooking oil then deep fry bananas for 2 minutes or until crisp. Drain on paper towel.

Part 2
1. In a saucepan, boil water then dissolved sugar. Stir until dissolved then let it cool.
2. Dip the fried bananas then drain and let it cool until almost dry. Serve.

Buko Shake

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Filipino Style Recipe: buko shake is another sweet and refreshing beverage. This beverage is made of coconut meat and water, milk, sugar and cubed ice. Best to served during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
1 cup coconut meat, scrape from the husk
1 cup coconut water
1/2 cup evaporated milk
3 tablespoons brown sugar
cube ice

Procedures:
1. In a blender, process coconut meat, coconut water, milk and sugar until blended.
2. Add some ice and blend until smooth then pour into glasses then served cold.

Kalamay Ube

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Filipino Style Recipe: Kalamay ube is another Filipino dessert and meryenda(mid-afternoon snack) that is commonly sold along the streets. Kalamay ube is a chewy rice purple cake made of purple yum(ube). Purple yum comes boiled, peeled and grated then cook with coconut milk, rice flour and sugar until thick. Sprinkle with coconut curd(latik) then serve warm.

Ingredients:
1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract

Procedures:
Part 1
1. On a pot, boil water then cook purple yam for 30 minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Set aside.

Part 2
1. In a pan, pour coconut milk then cook in a low heat. Keep stirring until curdles. Set aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a low heat. Keep stirring until well combined and thickened.
2. In a shallow pan or woven basket, lined a wilted banana leaves then grease with the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve warm.

Pansit Luglug

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Filipino Style Recipe: pansit luglug is another popular noodle dish in the Philippines. This is similar to pansit palabok but luglug used a thick rice noodles. The sauce is consists of shrimp juice, annatto water, flour and fish sauce. Topped with tinapa flakes, sliced hard-boiled eggs, shrimps, squids and chicharon. Pansit is usually served during breakfast or even meryenda(mid-afternoon snack) and commonly sold along the streets.

Ingredients:
500 grams thick rice noodles
8 pieces calamansi, sliced
spring onions for garnishing(optional)

Sauce:
200 grams ground pork
annatto water(dilute 1 tablespoon annatto seeds in 1/4 cup hot water)
1/2 cup flour or cornstarch(dissolved in 1/2 cup water)
2 pieces onions, chopped
3 gloves garlic, minced
1 shrimp cube(Bouillon cube)
3 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Toppings:
2 hard boiled eggs, sliced
1/2 cup smoked fish(tinapa)(fried and flakes)
1/2 cup chicharong baboy, ground
1/2 cup shrimps, peeled(stir-fried)

Procedures:
Part 1
1. In a sauce pan, heat oil saute garlic and onion then add pork. Cook until brown.
2. Pour water, annatto water, shrimp cube and dissolved flour. Continue stirring until thicken.
3. Season with fish sauce and pepper according to taste. Keep warm and set aside.

Part 2
1. In a big bowl with water, soak noodles for at least 30 minutes. Drain and set aside.
2. Boil water in a pot. Place the soaked noodles in a strainer then dip in the boiling water.
3. Cook for 5 minutes or until firm and tender. Drain and transfer to a serving bowl.

Part 3
1. Pour the sauce on top then arrange toppings over the sauce.
2. Sprinkle with ground chicharon, tinapa flakes and spring onions then topped with hard boiled egg. Serve with calamansi.