Pansit Malabon Recipe (filipino)

What:

* 1/2 kilo of white and round miki (NOODLES)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions

Palabok:

* 1/2 kilo miki (white, thick & round noodles)
* 2/3 cup coarsely pounded sitsaron baboy
* 2/3 cup flaked fish meat (tinapa)
* 1/2 kilo pork fat (cubed)
* 1/4 kilo fresh shrimps (cooked, shelled)
* 1/4 kilo fresh squid (*adobo)
* 1/2 kilo talaba (*adobo)
* 2 eggs hard boiled
* 5-6 cloves garlic minced
* 3 tbsp. atchuete seeds
* salt to taste

How:

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.

Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.

Serve with puto or camachile cookies.     Sauce:  patis and calamansi juice.


*How to cook adobong talaba:   add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.

*How to cook adobong pusit:   Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.

Note:  In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.

Pinakbet Recipe (filipino)

What:

* 1/4 kilo pork with fat, cut into small pieces
* 2 Amapalya (bitter melons) sliced to bite size pieces
* 2 eggplants, sliced to bite size pieces
* 5 pieces of okra, cut in two
* 1 head garlic, minced
* 2 onions, diced
* 5 tomatoes, sliced
* 1 tablespoon of ginger, crushed and sliced
* 4 tablespoons bagoong isda or bagoong alamang
* 3 tablespoons of oil
* 1 1/2 cup water
* Salt and pepper to taste
How:

1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2). On the same pan, saute garlic, onion, ginger and tomatoes.
3). In a casserole, boil water and add bagoong.
4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

Add Salt and pepper, as desired, to taste. Best serve hot with plain rice.

Halayang Ube Recipe (filipino dessert)

What:

1 kilo ube yam root
1 can or 14 ounces evaporated milk
2 cans or 12 ounces condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

How:

1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.
3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well.
4. Add the 1 kilo grated ube yam then adjust the heat to low.
5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist.
6. Add the evaporated milk and continue to mix for another 15 minutes.
7. Let cool and place on a large platter.
8. Refrigerate before serving the halayang ube.

Escabeche Recipe (Sweet & Sour Fish)

What:

• 2-3 lbs red snapper, whole fish
• 4 tablespoons vegetable oil
• 1 tablespoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons soy sauce
• 1/2 cup apple cidar vinegar or white vinegar
• ¼ water
• 1/2 cup brown sugar
• 1 large chopped onion
• 6 tablespoons minced garlic
• 1/2 cup ginger, julienned
• 1/2 cup carrot, julienned
• 1/2 cup red bell pepper
• 1/2 cup scallion, julienned (spring onions)
• 1 tablespoon sifted flour

How:

1. Clean the fish and slit it open. Let it stand for few minutes and drain well.
2. Sprinkle fish with 1 tbsp salt.
3. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
4. In the same skillet, sauté the garlic until light brown, then sauté onion.
5. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
6. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
7. When the mixture boils, add flour to thicken. Then, add the fish.
8. Cover the skillet and simmer for 5 minutes.

Tikoy or Nian Gao Recipe (chinese)

What :

300 g glutinous rice flour
300 g brown sugar
150 g corn starch
100 g vegetable oil
200 g water
½ c coconut milk

How:

Heat a large vat with vegetable oil.
Stir in ingredients slowly and continue to stir. After mixing all the ingredients well, cook it for at least 1 hour until thick and sticky.
Pour into a deep round dish and cool. After a few hours of cooling, refrigerate.
Recipe makes one standard round tray of tikoy.

Cooking techniques and various ways of serving tikoy:

Cut tikoy into cubes, line them in a steamer and steam for 15 minutes. When the tikoy is hot, transfer to a serving platter and sprinkle top with grated fresh coconut meat and serve.