Ginataang Bilo-Bilo

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Filipino Style Recipe: ginataang bilo-bilo or sticky rice balls in sweet coconut milk is another variety of popular Filipino mid-afternoon snack (meryenda) that is usually served in any special occasion. It is consist of sticky rice balls cooked in sweetened coconut milk together with other ingredients.

Ingredients:
Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Chicken and Pork Red Curry

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Filipino Style Recipe: Chicken and Pork Red Curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish. The dish is usually made of chicken and pork meat cooked in cream, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.

Ingredients:
1/2 kilo pork, cut into serving pieces
1/2 chicken, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), slice into strips
1 cup all purpose cream
3 tablespoons red curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
1/4 teaspoon chili flakes (optional)
3 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, saute garlic and onion until soft.
2. Add chicken and pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add celery, bell peppers, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Garnish with chopped celery leaves.
7. Serve hot with steamed rice.

Crispy Pork Kilawin

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Filipino Style Recipe: Crispy pork kilawin is another popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat(usually cheek and ears) comes boiled and grilled then chop into small pieces. Mix well with onions, vinegar, soy sauce, salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 5-7 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
2 big red onions, chopped
2 thumb-sized gingers, minced(optional)
3 hot chili(siling labuyo), chopped
1 red bell pepper, cut into strips
2 pieces green chili(siling haba), slice diagonally
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
Part 1
1. In a pot, Pour water, pork and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned and crisp.
3. Let it cool then chopped into small pieces.

Part 2
1. In a large bowl, place chopped pork and other ingredients. Toss to combine.
2. Serve! best for pulutan.

Smores Cookie Cups

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Filipino Style Recipe: Smores Cookie Cups is made of crushed grahams topped with melted marshmallows instead of usual frosting.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 pieces large marshmallows

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.

2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.

3. Scoop 1 tablespoon batter into each non stick muffin pan and mold into the sides and bottom of the pan. Note that the batter will expand when baked so do not make it too thick.

4.Bake into preheated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Mushroom and Tomato Pasta

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Filipino Style Recipe: Mushroom and Tomato Pasta is an easy and simple pasta dish consist of linguine pasta and a creamy white sauce with mushrooms, tomatoes and cheese.

Ingredients:
250 grams linguine
2 tablespoon butter
5 cloves garlic, miced
5 pieces tomatoes, chopped
1 cups oyster mushroom, torn into 2-3 pieces
1 pack (250 ml) all purpose cream
1 piece chicken bullion dissolved in 1/2 cup water
1/4 cup Parmesan or Cheddar cheese
1 tablespoon oil
salt and pepper to taste
1 teaspoon dried basil flakes (optional)

Procedures:
Part 1
1. Cook pasta according to package instruction. Drain.
2. Sprinkle with oil to avoid from sticking and set aside.

Part 2
1. In a pan over medium heat, saute garlic in butter until translucent.
2. Add tomatoes and cook for 5 minutes or until the tomatoes are soft and the juices comes out.
3. Add the mushrooms and cook for about 3 minutes.
4. Add the all purpose cream and chicken broth, reduce heat and let it simmer uncovered until liquid is reduced and the sauce is a bit thickened.
5. Add the cheese and season with salt and pepper.
6. Scoop the sauce over pasta, top with cheese and basil.

Pork Adobo with Sweet Pea Beans

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Filipino Style Recipe: Pork Adobo with Sweet Pea Beans is another variety of Filipino pork adobo, we just add sweet pea beans (sitsaro) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
150 grams sweet pea beans, trimmed
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add sweet pea beans.
4. cook for another 3 minutes then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Graham Chocolate Chip Cookies

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Filipino Style Recipe: Graham Chocolate Chip Cookies is another variety of cookies that can be served together with milk.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.
2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.
3. Stir in half of the chocolate chips.
4. Scoop batter using a medium cookie scoop and drop into baking sheet lined with parchment paper. Top cookies with remaining chocolate chips.
5.Bake into pre heated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Grilled Garlic Squid

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Filipino Style Recipe: Grilled Garlic Squid a simple yet delicious dish that doesn’t require much ingredients. The squid marinated, grilled and cooked in soy sauce, lemon juice, soda, pepper and garlic. Avoid to overcook the squid because it will become rubbery texture and tough.

Ingredients:
1 kilo medium-sized fresh squid
1 cup soda (sprite or 7-up)
1/4 cup light soy sauce
2 tablespoons lemon juice
6 cloves garlic, minced
2 teaspoons grind pepper
2 tablespoons canola oil

Procedures:
Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard “beak” and discard it.
3. Wash the squid very well under running water.

Part 2.
1. In a bowl, combine squid and all the ingredients then marinate for at least 1 hour.

Part 3
1. Grill the squid for 3 minutes, use the marinade sauce for basting. Set aside.

Part 4
1. In a pan, simmer marinade until the sauce reduced.
2. Add squid then stir cook for another minute.(Don’t overcooked, squid will become tough).
3. Transfer to serving bowl then serve. Enjoy!

Puto Leche

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Filipino Style Recipe: A Philippine favorite meryenda (mid-afternoon snack) made of puto bread with leche flan.

Ingredients:
2 cups cake flour or all purpose flour
1 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 egg whites
1/4 cup evaporated milk
1 1/2 cup water
1/2 teaspoon yellow food color

Leche Flan:
4 egg yolks
1 big can (300 grams) condensed milk
2 teaspoon lemon juice

Procedures:
Part 1 (Leche Flan)
1. In a bowl, combine mixture then whisk until well blended.
2. Grease moulds then pour leche flan mixture 1/2 inch full.
3. Place into steamer then cover with cheesecloth, steam over low heat for 10 minutes.
4. Remove from steamer and let it cool.

Part 2 (Puto)
1. In a separate bowl, combine wet mixture until blended
2. In another bowl, combine wet mixture until blended
3. Combine both mixture then add food color. Mix until no lumps and smooth.
4. Strain mixture using clean cheesecloth then pour over leche flan until almost full.
5. Place into steamer then cover with cheesecloth, steam over low heat for another 10 minutes.
6. Top each puto with leche flan then steam for another 5 minutes or until a toothpick inserted into the centre of a puto comes out clean.
7. Remove from steamer and let it cool.

Chocolate Bread Pudding

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Filipino Style Recipe: I just happened to have some leftover chocolate cupcakes from a batch I made. And since it already gotten dry after 2 days in the fridge, I reinvented into a bread pudding.It turned out great, everybody loved it, and no more leftovers!

Ingredients:
2 slices white bread, torn into small pieces
4 slices chocolate flavored bread/cupcakes, torn into small pieces
2 tablespoon butter, melted
1 1/2 cup milk
1/2 cup sugar
3 eggs
2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Procedures:
1. In a loaf pan, arrange the white bread at the bottom of the pan. Put the chocolate bread on top of the the white bread. Drizzle with the butter.
2. In a mixing bowl, combine the milk, sugar and mix. Add the eggs and beat until well combined. Add the vanilla and mix again.
3. Pour the milk mixture evenly on the bread. Press down with fork to soak. Sprinkle chocolate chips on top.
4. Bake in preheated oven at 350 Fahrenheit for 30 minutes or when a toothpick inserted at the middle comes out clean.
5. Remove from the oven. Best served while still warm.