Filipino Foods Recipes

Search This Blog

How to make mango float

December 11, 2014

Get link
Facebook
X
Pinterest
Email
Other Apps

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Mini Buko Pies (young coconut)

Mini Buko Pies I was lucky to have grown up having fresh buko, young coconut, in all its glory when we'd visit the Philippines. Street vendors would roam the streets selling fresh buko and it's juice for less than 10 cents a coconut. When we visited my Dad's family coconut farm in the Philippines last winter, a brave young boy climbed up the tree in his bare feet, twisted the fruit off by hand and dropped it below for us to catch. He expertly sliced open the coconut with one swoop of a machete! The best part was scrapping out the tender buko meat with our handmade coconut husk spoons. It was coconut heaven every time we were in Philippines. It seemed like the past 5 years, the rest of the world also discovered the love for buko and it's nutritiously refreshing water. You can easily find coconut water in grocery and local convenient stores throughout North America. The difference is it costs about $3-5 a bottle, much more than 10 cents for a fresh buko like i...

Kalderetang Kambing (Chevon Stewed in Spicy Tomato and Liver Sauce)

Kalderetang Kambing is stewed goat meat in spicy tomato and liver sauce. Kaldereta or caldereta is also a method of cooking which means to stew meat in a large cauldron (caldera in Spanish) or pot. The dish is believed to have originated from Ilocos, a province in the Northern Philippines where dishes made with goat ( kalding in Ilocano dialect) meat are widely prepared. Goat meat or chevon, lamb, mutton and beef are popular for cooking the dish. Exotic meat such as horse and carabeef (meat from carabao or water buffalo) can also be used. The sauce is seasoned with garlic, onion, tomato and chili peppers and thickened using liver pate. Vegetables include potatoes, carrots and bell peppers. The dish is usually served with rice as a main entree. It is also served as an accompaniment to alcohol, hence making it pulutan or finger food. It is also a popular dish for fiesta, wedding, birthday and other holiday parties. So to make Father's Day extra special, I prepared K...

Ginisang Munggo with Sotanghon

Ginisang Munggo with Sotanghon. I love ginisang munggo especially if it is topped with tinapa or dried fish. I also like my munggo sautéed with ginger and a lot of ampalaya. It is one of the most loved Pinoy comfort food. See my previous post on ginisang munggo. Cooking munggo is fairly easy everyone has their own way of cooking, in fact there are countless variation. Here is another one with sotanghon noodles. Ginisang munggo at chicharon was how we preferred these mung beans prepared but occasionally, he would request that I cooked munggo the way his mother did when he was growing up, with minced shrimp and cellophane noodles. Munggo, in themselves, are cheap peasant fare. Chopping the shrimp into bite-sized pieces and adding noodles are ingenious ways to even further the dish. Try this tonight and please share in the comments below your favorite munggo recipes. Enjoy! Ginisang Munggo at Sotanghon Prep Time: 15 minutes ...

Powered by Blogger

How to make mango float

Comments

Post a Comment