Buko Pie

Filipino Style Recipe: Buko pie is another popular Filipino delicacy and pasalubong from southern Luzon specially in the province of Laguna . Buko pie is similar to another custard pie, the filling is made up of coconut meat, coconut juice milk, sugar and cornstarch then mix until well blended. Pour the mixture into a pie crust and cover with top crust then bake until firm and done.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 60-70 minutes

Ingredients:
2 pieces ready made pie crust

Filling:
3/4 cup evaporated or coconut milk
2 cups young coconut meat, sliced
3/4 cup coconut juice
3/4 cup sugar
1/2 cup cornstarch

Procedures:
Part 1
1. Heat a pan over low heat, combine milk and sugar then stir constantly until sugar is dissolved.
2. Add coconut meat then cook for 2 minutes.
3. Pour coconut juice and cornstarch then stir until well blended and thickens. Remove from heat and set aside.

Part 2
1. Pour the coconut filling on the pie crust
2. Place the top crust over the filling then seal the edges
3. Pre-heat oven over 350 degrees Fahrenheit for 10 minutes then bake the buko pie for 50 minutes or until golden brown.
4. 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 yourself, here’s the recipe on how to make a pie crust. Please click here

Espasol

Filipino Style Recipe: Espasol is another popular Filipino delicacy and pasalubong from southern part of Luzon specially in the province of Laguna. This Filipino rice cake is made from toasted rice flour cook together with coconut milk and grated coconut then coated with remaining toasted rice flour.

Estimated time of preparation and cooking: 60-70 minutes

Ingredients:
2 cups glutinous-rice flour
1 cup grated coconut
2 cups coconut milk
1 cup sugar
1 teaspoon vanilla extract

Procedures:
Part 1
1. Heat pan in a low heat, then toast rice flour while keep stirring until light brown. Transfer in a bowl then set aside.
2. In a same pan, toast grated coconut while keep stirring until light brown. Transfer in a bowl then set aside.

Part 2
1. In a pan, boil coconut milk then add sugar and vanilla while keep stirring for 5 minutes.
2. Add toasted grated coconut then keep stirring for 3 minutes. Add a little water if necessary.
3. Add toasted flour then cook while keep stirring for 40 minutes or until thicken and dough form.
4. Transfer the dough in a flat surface with dusted toasted flour then let it cool.

Part 3
1. Divide the dough into serving pieces then roll in toasted flour until coated.
2. Transfer into serving plate or wrap into cellophane or paper wrapper.

Spicy Shrimp in Coconut Milk and Cilantro

Filipino Style Recipe: Spicy shrimp in coconut milk and cilantro is another quick yet tasty and creamy shrimp stew. The shrimps are cook in a blend of coconut milk, red bell pepper, chili, tomatoes, and cilantro.

Estimated time of preparation and cooking: 20 minutes
Good for 2-3 persons

Ingredients:
12 pieces jumbo shrimps, peeled and deveined
1 1/2 cup coconut milk
2 large tomatoes, diced
1 red bell pepper, sliced thinly
4 cloves garlic, minced
1 teaspoon olive oil
1 tablespoon lime juice
1/2 cup cilantro(kinchay)
2 pieces red chili(labuyo), chopped
salt and pepper to taste
1 teaspoon chili sauce(optional)

Procedures:
1. In a pot, heat olive oil then saute red bell pepper until soft.
2. Add garlic, cilantro, chili and tomatoes then continue sauteing for a minute.
3. Add coconut milk, chili sauce, salt and pepper then cover and simmer for 5 minutes in low heat.
4. Add shrimp and lime juice then cook for another 3 minutes.
5. Adjust seasoning according to taste and continue cooking until sauce is thicken.
6. Transfer to serving bowl and sprinkle with remaining cilantro. Serve and enjoy!

Suman sa Lihiya

Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/

Pina Colada Smoothie

Filipino Style Recipe: Pina colada smoothie is a popular beverage from Puerto Rico and most Filipinos are starting to love this beverage. This drink is consists of coconut cream and pineapple then blended in ice cubes together with light rum then garnish with pineapple slices and cherries.

Good for 4 servings

Ingredients:
3/4 cup coconut cream
1 cup pineapple juice
1 cup light rum(optional)
2 cups ice cubes

Garnishing:
4 pineapple slices(optional)
8 maraschino cherries(optional)

Procedures:
1. In a blender, process pineapple slices, coconut cream, light rum and ice cubes for 15 seconds or until smooth.
2. Pour into glasses then garnish with pineapple slices and cherries. Serve cold.

Notes:
1. You may also add condensed milk for sweeter taste.

Chicken Binakol

Filipino Style Recipe:Chicken binakol or binakol na manok is another chicken soup popular in Visayas Region specially in Iloilo. This is similar to tinolang manok, instead of regular water we used coconut water and coconut meat. This simple Filipino dish is traditionally cooked inside the bamboo and they used native chicken to give more aroma and taste.

Estimated time of preparation and cooking: 45 minutes. Good for 4-6 persons.

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into serving pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
6 cups coconut water
1 cup coconut meat
4 tablespoon vegetable oil
salt and pepper to taste
5 stalks lemongrass(tanglad), cut into 1 inch and pounded

Procedures:
1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.
2. Add chicken and continue sauteing until light brown then season with fish sauce.
3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender. Add water if necessary.
4. Add in papaya then simmer for another 5 minutes or vegetables are tender but not overcooked.
5. Season with salt and pepper according to taste.
6. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the leaves.
7. Transfer to a serving dish and serve. Enjoy!

Buko Shake

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.

Tupig

Filipino Style Recipe: Tupig is another popular Filipino delicacy and pasalubong from northern part of Luzon specially in Ilocos and Pangasinan Region. This tupig was from Pangasinan, because we went there to visit my grandparents. Although this was a little bit smaller compare to another Region, tupig from Pangasinan had a lot of coconut strips and slightly sweeter. Tupig is almost similar to suman, only that is made from rice flour and coconut strips then grilled in hot charcoal.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
2 cups rice flour(malagkit)
1 cup young coconut strips
3/4 cup coconut milk
1/2 cup brown sugar
wilted banana leaves for wrapping, about 3 inch width

Procedures:
1. In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
2. In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
3. Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.

Pork Adobo with Coconut Milk

Filipino Style Recipe: Pork adobo with coconut milk(adobong baboy sa gata) is another variety of Filipino adobo. This dish is special because we include coconut milk to provide creamy and flavorful taste. Normally the pork belly marinated then sauteed and cooked in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 4-5 persons

Ingredients:
1 kilo pork belly/liempo, cut into serving pieces
1/2 cup coconut milk
6 cloves garlic, minces
1 teaspoon peppercorns
3 pieces bay leaves
2 tablespoons vegetable oil
3 pieces red chili(labuyo),(optional)
salt and pepper to taste

Marinade:
1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons brown sugar
1 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, combine pork, vinegar, soy sauce, brown sugar and ground pepper then marinate for an hour.

Part 2
1. In a saucepan, heat oil and saute garlic, peppercorn and bay leaf.
2. Add pork and cook until brown.
3. Add marinade, coconut milk and red chili.
4. Cook in a low heat for 20 minutes or until pork is tender. Add water if needed.
5. Adjust seasoning according to taste then simmer until the sauce thicken and start rendered oil.
6. Remove from heat then transfer to serving plate. Serve with steamed rice.

Ginataang Puso ng Saging

Filipino Style Recipe: ginataang puso ng saging or banana blossom in coconut milk is another easy yet healthy dish. Normally the banana bud/blossom sliced then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper.

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

Good for 4-5 persons

Ingredients:
1 piece banana bud/blossom(puso ng saging)
100 grams pork meat, sliced into serving pieces
1 1/2 cups coconut milk
1 thumb-sized ginger, sliced thinly
3 cloves garlic, minced
1 onion, chopped
1 tablespoon vinegar
2 pieces green chili(siling haba), chopped(optional)
2 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. Discard the outer reddish cover of the banana bud until you reached yellowish white part.
2. Slice thinly the bud lengthwise then chopped thinly across the grain.
3. In a bowl,combine salted water and banana bud. Soak for 15 minutes.
4. Drain and squeeze out all the juices. Set aside.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onion.
2. Add pork and simmer until color turns to golden brown.
3. Add banana bud and cook for 2 minutes.
4. Pour vinegar, cover and simmer for 3 minutes. Do not stir.
5. Pour coconut milk, green chili and simmer until the liquid reduced. Stir occasionally.
6. Season with salt and pepper according to taste.
7. Simmer until sauce is thickens and oily.
8. Transfer to serving bowl then serve with steamed rice.

Notes:
1. You may also used shrimp or salted dried fish.