Food trip

[maldita]

perte jud te maldz, imong manok maau kaau pagkaplastar! ur leche flan, i really love it, but know wat, dli bya na leche flan tawag nila dri te maldz, i forgot unsa to basta wa kaila ang mga tawo dri unsa nang leche flan...imong saging, haha tuara,mahurot to daun...

leche flan there is something like custard cake, tinkz.

[tinkerbell]

perte jud te maldz, imong manok maau kaau pagkaplastar! ur leche flan, i really love it, but know wat, dli bya na leche flan tawag nila dri te maldz, i forgot unsa to basta wa kaila ang mga tawo dri unsa nang leche flan...imong saging, haha tuara,mahurot to daun...

leche flan there is something like custard cake, tinkz.

sounds like that te maldz, yah, mura...

[maldita]

PALITAO

Soak malagkit or glutinous rice in water for a few hours. Grind finely. Drain in cheesecloth.

Boil water in a pan. Form drained rice into small round or oval patties and drop into boiling water.

When palitao floats, remove with a skimmer and drop into pan of cold water. Flatten palitao with spoon and roll in grated coconut. Serve with sugar mixed with toasted powdered linga or sesame seeds.

[maldita]

PINIPIG BIBINGKA

4 cup pinipig
3 cups thin coconut milk
½ tsp salt
1 cup sugar
1 ½ thick coconut milk

Cook pinipig with thin coconut milk and salt in a sauce pan. When done, add sugar and thick coconut milk. Cook until thick. Place mixture in native bibingkahan lined with wilted banana leaf. Spread latik over bibingka and bake until top is nicely browned.

[maldita]

BIKO

1 cup coconut honey
2 cups boiled or steamed malagkit rice
Anise seed

Combine ingredients. Cook in a “tacho” or shallow cooking pan, stirring continually until dry.

Mold biko in a tiny cup and serve individually

[maldita]

LATIK (Coconut Honey)

2 large coconut
1 ½ cup native brown sugar

Extract coconut milk from grated coconut. Add brown sugar and cook to desired consistency.

[maldita]

ROYAL BIBINGKA

3 eggs
½ cup sugar
1 cup thick coconut milk
2 cups flour
4 tsp baking powder
1/s tsp salt

Beat eggs until light and fluffy. Add sugar gradually, then milk, beating continually. Sift together dry ingredients and fold into egg mixture. Pour batter into 2 round pans lined with wilted banana leaves. Bake in moderate hot (375 F) oven until nicely browned. Spread top with butter, sprinkle with sugar.

[maldita]

PANCIT MOLO


1 chicken
1 cup shrimps, peeled raw
2 cloves garlic, crushed
8 green onions
Salt and pepper to taste

Boil chicken, reserving breast meat for filling. When chicken is tender, remove meat from bones and cut in pieces. Sauté garlic and onions in a little oil. Add shrimps then the shrimp liquor taken from pounded shrimps’ heads. Add chicken seasonings, and chicken stock. Simmer gently for one hour.

PASTRY

2 egg yolks
Salt
4 tbsp water
Flour to make stiff dough

Combine ingredients. Knead until fine and smooth. Roll dough very thinly; cut into small triangles. Put a little filling on each; roll upper end of triangle towards the base, enclosing the filling, then pinch the two remaining ends together. Drop these balls into the boiling soup few minutes before serving. If there are any dough trimmings, cut in small pieces and cook in the soup.

FILLING

Breast of chicken, ground
1 green onions, cut finely
1 tsp flour
1 egg yolk
Salt and pepper

Combine ingredients. Season.

[maldita]

FRIED BANGUS ALA MALDITA



1 bangus
2 tbsp soy
3 calamansi
2 tsp sugar
Pepper
2 cloves pounded garlic
Cornstarch

Clean fish well, removing scales.

Split at the back until the head and body of fish lay flat.




Marinate in soy, calamansi juice, sugar, pepper, and garlic for about two hours.

Drain fish, sprinkle generously with cornstarch and deep fry immediately in hot oil.

[maldita]

ESPASOL

2 cups rice
1 cup malagkit or glutinous rice
2 coconuts, grated
2 cups sugar

Toast rice and malagkit until brown. Grind into flour. Set aside about one cup.

Add water to grated coconut and extract enough coconut milk to measure 5 cups. Boil coconut milk and sugar. Add rice flour, cook until thick, stirring continually. When cooked, turn mixture into a board which has been well dusted with rice flour. Roll about one half inch thick and cut in strips. Roll espasol in remaining rice flour.

[maldita]

BANGUS EN TOCHO

1 bangus, cleaned
1 amargoso/ampalaya or bitter melon, sliced
2 cloves garlic, crushed
4 green onions, sliced
2 tbsp ginger, cut thinly
2 tomatoes, chopped
1 tbsp tahuri
1 tbsp salted beans (tausio)
2 tbsp vinegar

Soak the bitter melon in salted water for about an hour.

In a little oil, sauté the garlic, onions and ginger. Add tomatoes, then tahuri and salted beans, mashing them to form sauce. Add vinegar and enough water, and cook without stirring until mixture boils. Add bangus, cover pan and cook until fish is almost done. Add bitter melon and finish cooking.

[maldita]

BANGUS SINIGANG



1 medium-sized fish (bangus)
6 green tamarind pods
4 cups rice washing
Salt
2 green onions
4 ripe tomatoes
1 cup kang kong or camote tops

Clean fish and cut in pieces.

Boil tamarind with a little of the rice washing, and when soft, mash it. Strain, and add to the rest of the rice washing. Boil, add tomatoes, onions and salt. Add fish. Cover pot and when fish is almost done, add kang kong or camote tops.

Serve with bagoong sautéed with onion, tomatoes and pork scraps.

Beef and pork sinigang
Follow above recipe using beef and pork. Add gabi, string beans, radish and other vegetables in season.

[maldita]

BANANA TURON

Ripe bananas
Jackfruit, cut into strips
Lumpia wrapper
Cooking oil

1.   Peel bananas and slice into two or three parts.
2.   Ground and clean peanuts.
3.   Separate the lumpia wrappers.
4.   For every pair of slice bananas put strips of jackfruit in between.
5.   Wrap each pair with lumpia wrapper and seal with water.
6.   Fry in deep hot fat.
7.   Serve hot.

[maldita]

CHEESE PUTO

4 cups flour
2 ½ cups sugar
3 cups coconut milk
2 tbsp baking powder
Cheese strips

1.   sift dry ingredients.
2.   mix and add coconut milk thoroughly.
3.   pour into puto molds two thirds full.
4.   arrange in a steamer and steam for 15 minutes or until done.
5.   arrange strips of cheese on top of the mixture.
6.   insert a toothpick in each and if it comes out dry, the puto is done.

[maldita]

STUFFED SHRIMPS

12 big shrimps
12 tbsp ground pork
1 tbsp green onions, chopped (chives)
12 lumpia wrappers
Salt and pepper to taste

1.   remove the shell of the shrimps, leaving the tails intact.
2.   open the back of each and fill with 1 tbsp finely chopped pork and onions and seasoned with salt and pepper to taste.
3.   wrap in lumpia wrappers and seal with water.
4.   fry in deep hot fat.
5.   serve hot.