Merienda

Banana Rebosao

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Filipino Style Recipe: Banana rebosao or saging rebosado is a sweet delicacy made from crystallized banana. This dish is popular in southern part of Mindanao specially in Zamboanga and Basilan. Bananas comes fried then mix in sugar syrup until well coated and crystallize. This is similar to banana cue but different in cooking procedure.

Estimated time of preparation and cooking: 20 minutes

Ingredients:
1 kilo unripe bananas, peeled and cut into quarter vertically
1 cup brown sugar
1 cup water
oil for frying

Procedures:
1. In a frying pan, heat oil then deep fry bananas for 3-5 minutes or until golden brown. Drain and set aside.
2. In a sauce pan, boil water then add sugar then keep stirring until thick and sticky.
3. Add fried bananas then mix until well coated. Keep stirring until sugar are crystallize and almost dry.
4. Transfer to serving plate and let it cool before serving.

Pasta Negra

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Filipino Style Recipe: Pasta negra or ink pasta is another seafood-pasta dish that commonly served in restaurant. This dish is made of spaghetti pasta, squid and ink sac cooked and toss together until blend. Sometimes we add chili flakes, clams, shrimps and basil.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-12 minutes
Good for 4-5 persons

Ingredients:
400 grams spaghetti pasta
500 grams fresh squid, cleaned and cut into rings then reserve ink sac
8 cloves garlic, minced
1 thumb-sized ginger, grated
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
salt and pepper to taste
3 tablespoons olive oil
1 cup Parmesan cheese, grated
3 tablespoons vinegar
1/2 teaspoon salt

1/2 cup parsley, chopped(optional)
2 tablespoons soy sauce(optional)
1/4 teaspoon dried chili flakes(optional)
mussels and shrimps, cooked(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.
2. In a bowl, add squid, vinegar and salt then set aside.

Part 2
1. In a large pan, heat 1 tablespoon olive oil then saute garlic, grated ginger and chili flakes.
2. Add squid, ink sac, soy sauce and cornstarch then simmer for 5 minutes.
3. Add mussels, shrimps and parsley then adjust seasoning according to taste.
4. Add spaghetti and half of cheese then toss.
5. Transfer to serving plate then arrange seafood and top with parsley.
6. Sprinkle with remaining grated cheese and serve immediately.

Bibingka

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Filipino Style Recipe: Bibingka is another Filipino delicacy that is traditionally served during Christmas season. This dish is commonly sold along the streets during Simbang gabi. Bibingka is consists of rice flour, coconut milk and baking powder then place in a round pan lined with banana leaf and topped with salted eggs and cheese. Traditionally this is cooked over and top of preheated charcoals or preheated oven. Brush with butter and sugar then served with freshly grated coconut.

Ingredients:
1 cup rice flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, beaten
1 cup coconut milk
1/4 cup evaporated milk
1 cup brown sugar
3 tablespoons butter, melted
banana leaves

Toppings:
1 salted eggs, sliced
30 grams cheddar cheese, sliced(optional)
butter or margarine
brown sugar(muscovado)
freshly grated coconut(optional)

Procedures:
Part 1
1. In a bowl, mix rice flour, baking powder and salt until well combined. Set aside.

Part 2
1. In a separate bowl, dissolved sugar in melted butter.
2. Add beaten eggs, coconut milk, and evaporated milk then whisk well.
3. Add flour mixture then whisk again until well blended.

Part 3
1. In a round baking pan, arrange banana leaf then pour mixture.
2. Bake in a preheated oven over 375 degrees Fahrenheit.
3. Remove after 15 minutes then top with slices of salted egg and cheese.
4. Bake for another 20 minutes or until top turns to medium brown.
5. Remove from the oven then brush top with butter and sprinkle with sugar.
6. Cut into serving slices then serve with grated coconut. Enjoy!

Baked Macaroni

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Filipino Style Recipe: Baked macaroni is one of the popular pasta dish that is commonly serve in any occasions. This dish is consists of macaroni pasta mixed together with meat sauce then topped with creamy white cheese. Baked until the topped cheese starts to light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-25 minutes
Estimated time of baking: 15 minutes
Good for 2 baking pan(8x6inch)

Ingredients:
500 grams macaroni pasta

Meat Sauce:
500 grams ground beef
1 pack(150 grams) tomato paste
3 large-sized tomatoes, diced
2 red bell peppers, diced
4 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced
1 large onion, minced
1 cup beef broth
1 teaspoon Spanish paprika
sugar, salt and pepper to taste

White Toppings:
5 tablespoons butter
3 tablespoons flour
1 big can(380 grams) evaporated milk
80 grams Cheddar Cheese
40 grams Parmesan Cheese
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then add butter, ground beef and cook until starts to brown. Set aside.
2. In a same pan, saute garlic, onions, tomatoes and bell peppers until soft.
3. Add ground beef, beef broth, tomato paste and paprika then stir and simmer for 15 minutes or until meat is tender.
4. Season with sugar, salt and pepper to taste then cook for a minute.
5. Add cooked pasta then toss until well combined. Set aside.

Part 3
1. In a separate pan, melt butter then add flour and stir until well blended.
2. Pour milk then bring to boil. Season with salt and pepper then stir until starts to thickens.
3. Add cheddar and Parmesan cheese then stir until melted and well blended. Set aside.

Part 4
1. In a baking pan, add macaroni mixture then spread evenly.
2. Pour cheese mixture on top then spread evenly and make sure to secure the edges.
3. Bake in a preheated oven over 350 degrees Fahrenheit for 15 minutes or until the top is light brown.
4. Remove from oven then let it cool for a while before serving. Enjoy!

Sapin Sapin

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Filipino Style Recipe: Sapin sapin is another popular Filipino delicacy and pasalubong that is commonly sold along the streets which is similar to other sticky rice cake. This delicacy is composed of several layers “sapin” with different colours and usually serve as dessert or snack in any special occasions.

Ingredients:
3 cups glutinous rice flour
1 cups white sugar
6 cups coconut milk
1 big can condensed milk
1/2 teaspoon purple or ube food coloring
1/2 teaspoon yellow food coloring
1/2 cup purple yam, mashed(optional)
1/2 cup jackfruit strips(optional)
toasted coconut or latik for toppings(optional)

Procedures:
Part 1
1. In a large bowl, combine glutinous rice flour, coconut milk, condensed milk and sugar then mix until well blended.
2. Divide the mixture into 3 equal parts then place in a separate bowls.

Part 2
1. In a first mixture, add purple yam and purple food coloring then mix well.
2. In a second mixture, add jackfruit and yellow food coloring then mix well.
3. The third mixture will remain white color.

Part 3.
1. In a pan, brush with oil or place plastic wrap then pour purple mixture and steam for 15 minutes.
2. Add yellow mixture then steam for another 15 minutes.
3. Add white mixture then steam for another 15 minutes or until fully cooked.
4. Remove from the steamer and let it cool before slicing into serving pieces.
5. Transfer to serving plate then top with toasted coconut or latik.

Spaghetti Aglio Olio

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Filipino Style Recipe: Spaghetti aglio olio or spaghetti pasta with garlic and oil is a traditional Italian dish. This dish is made of sauteed garlic in olive oil then toss in spaghetti pasta. Sometimes we add chili flakes, clams and basil to contribute an extra-ordinary taste. Aglio olio is usually serve as meryenda(mid-afternoon snack) or in any special occasion.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 6-8 minutes
Good for 3-4 persons

Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
750 grams clams or shrimps(peeled and deveined)
1/4 teaspoon dried chili flakes(optional)
1/4 cup white wine
10 leaves basil, chopped
salt and pepper to taste
grated Parmesan cheese

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat 1 tablespoon olive oil then saute garlic, chili flakes until light brown.
2. Add clams and cover and cook until shells open then season with salt and pepper.
3. Add white wine and simmer for 2-3 minutes or until sauce reduce in half.
4. Add remaining olive oil, pasta and basil then toss until coat evenly.
5. Transfer to serving plate, top with grated cheese and garnish with basil leaves. 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.

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.

Taho

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Filipino Style Recipe: Taho or tauhue is another popular Filipino snack originate from Chinese and commonly sold along the streets specially every morning. Taho is usually made of soy beans or extra soft tofu which is available in grocery stores. Traditionally this is usually serve warm with sago pearls and sugar syrup.

Estimated time of preparation and cooking: 20-30 minutes(plus soaking time)
Good for 3-4 glasses

Ingredients:
3 cups extra soft tofu
1/2 cup sago or tapioca pearls

Brown Sugar Syrup(Arnibal):
3/4 cup brown sugar
3/4 cup water
1/2 teaspoon vanilla(optional)

Procedures:
Part 1
1. Soak sago pearls in water for 3 hours then cook in boiling water for 15 minutes or until turn clear.
2. Stir constantly to prevent sticking then drain and transfer to a bowl of cold water. Set aside

Part 2
1. In a pan, boil water then add brown sugar and vanilla. Mix well until dissolves. Set aside.

Part 3
1. In a steamer heat extra soft tofu for 10 minutes or in microwave for 2 minutes.
2. In a glass or bowl, transfer tofu then top with sago pearls and brown sugar syrup. Mix then serve warm.

Lumpiang Togue

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Filipino Style Recipe: Lumpiang Togue or lumpiang gulay is another typical Filipino meryenda(mid-afternoon snack). It is normally consists of mung bean sprouts, carrots, tofu and seasonings wrapped in lumpia wrapper then deep fried until golden brown and crisp.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
500 grams togue(mung bean sprouts)
1 carrot, julienned
2 cloves garlic, minced
1 onion, minced
2 tablespoons oyster sauce or soy sauce
1 cup fried tofu, chopped
1 tablespoon vegetable oil
1/8 teaspoon ground pepper
15-20 pieces spring roll wrapper(lumpia wrapper)
cooking oil for deep frying
1/2 cup dried shrimps(optional)

Procedures:
Part 1
1. In a pan, heat oil then saute garlic and onion.
2. Add dried shrimps then continue sauteing for a minute.
3. Add tofu and carrots then cook for another minute.
4. Season with oyster sauce and pepper then mix well.
5. Add beansprout then cook for 2-3 minutes or until cook. Let it cool and set aside.

Part 2
1. Place 1/4 cup of veggies in a line shape at the middle of the wrapper.
2. Fold over the bottom edge to the center then fold the two sides towards the center and roll.
3. Use a bit egg to seal the last edge. Repeat until all wrapped up.

Part 3
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia until golden brown and crispy.
3. Drain on paper towel then serve with spicy vinegar.