Pichi PIchi

• 2 cups grated cassava
• 2 cups water
• 1/2 tsp. of pandan flavor
• 2 cups white sugar
• Food color (optional)
• Grated coconut, for garnish

Cooking Tips:

1. Mix all the ingredients together, except the grated coconut.
2. Add 1/2 tsp of pandan flavor into 2 cups of water
3. Stir until well blended and no lumps remain.
4. Pour into 2 pcs or 9 inch round pans, put a drops of food coloring (optional)
5. Steam for 45 minutes or until firm.
6. Cool and scoop using a spoon and flatten.
7. Roll each piece in grated coconut.

• You can use cuchinta mold for steaming.
• Using fresh coconut gives a good taste, use a  grater or shredder to grate coconut.
• You can use pandan water or fresh pandan boiled in water.
• To prepare the grated cassava first wash the cassava to get rid all the dirt and peel off the brown and white silky outer skin. Using a fine grater grate cassava and remove the hard stems in the middle and discard. Keep on grating until you’re done with all your cassava.
• Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. If using a frozen cassava just thawed it first before using.

Fried Chicken

 

• 1 cup coarse salt, plus more for serving (contested by commenters)
• 1/2 cup sugar
• 1 (3 1/2 pound) organic chicken, cut into 8 pieces
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 3 cups all-purpose flour
• Canola oil, for frying
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• STEP 1

  Fill a large pot with 16 cups water and add salt and sugar; bring to a boil over high heat and cook, stirring, until salt and sugar have dissolved. Remove from heat and transfer brine to a large container; let cool completely.

• STEP 2

  Season chicken with paprika, cayenne pepper, and black pepper. Add chicken to brine; cover and transfer to refrigerator for 24 hours.

• STEP 3

  Fill a large cast-iron skillet with canola oil to a depth of 2 inches and heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer.

• STEP 4

  Place flour in a shallow dish. Drain chicken and rinse under cold running water; dredge in flour, shaking off any excess. Add chicken to hot oil and cook until golden brown and crisp and chicken reaches 165 degrees on an instant-read thermometer, about 13 minutes. Transfer to a paper towel-lined plate to drain; season with salt and serve immediately

 

Palitaw baby

2 cups glutinous rice flour
1 cup water
1-1/2 cups grated coconut
1/2 cup sugar
2 tablespoons sesame seeds, toasted

Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.

Place grated coconut in a bowl. Mix sugar and toasted sesame seeds in a separate bowl.

Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out with a wire mesh skimmer and drain.

Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.

Serve warm or at room temperature.

Cooking Notes:

1. When using frozen grated coconut, thaw it completely and drain the excess water either by pressing with your hands or using a fine mesh strainer. Spread coconut over a baking pan and lightly toast it at 350 degrees F for about five minutes.

2. How to toast sesame seeds. Place sesame seeds on a small pan or skillet that is dry and oil-free. Shake the pan so seeds evenly spread to a thin layer. Toast the seeds over medium heat, shaking the pan or stirring the seeds with a wooden spoon often. Toast until seeds are fragrant and they turn light caramel in color, about a few minutes. Immediately place the toasted seeds to a plate and let them cool. Do not leave them in the hot skillet where they will burn.

3. Drop one to three dumplings at a time so that they do not stick with each other and crowd the pot.

Onion Rings

Original recipe makes 3 servingChange Servings
 1 large onion, cut into 1/4-inch slices
 1 1/4 cups all-purpose flour
 1 teaspoon baking powder
 1 teaspoon salt
 1 egg
 1 cup milk, or as needed
 3/4 cup dry bread crumbs
 seasoned salt to taste
 1 quart oil for frying, or as needed


Directions

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Refridgerated Cake

1 APC
1 Condensed

Graham 1 pack
Any Choice Fruit

Blue Berry CheeseCake (no baking)

Bbcc blueberry cheese cake

Ingredients:

Crust: 1 1/4 C graham crackers (crushed) 1 tsp cinnamon (optional) 1/3 cup melted margarine or u can substitute it with butter, mas maganda ang blend (melted) 1 lemon rind (optional) 2 tbsp sugar (white)

Filling

1 pk cream cheese (any choice but we use magnolia cream cheese or heritage, mas mura ^^,) 1/4 C sugar 1 tbsp unflavored gelatin dissolved in 3tbsp fresh milk, pag wala tubig nlng! 1 C APC (all purpose cream) make sure na chilled at hindi freezed ha! 1 C blueberries in syryp (nbibili n to sa grocery)

Procedure:

Crust: mix all ingredients and flatten mo sa container mo. Chill mo sa ref pra majo matibay.

Filling: sa mixing bowl, beat cream cheese and sugar until well blended (electric beater mo pra mabilis) lagay month na din ung APC. Habang ginagawa mo yan, pde mo na i-dissolve ung gelatin with milk or water sa pan (low heat ha.)

Habang mainit pa ung gelatin mixture, ilagay mo na sa cream cheese mixture mo then continue to beat hanggang well folded and blended na sila. After nun, lagay mo na dun sa crust na ginawa mo. Then ilagay mo na ung blueberry sa ibabaw.

Ang gngwa ko, ni-chill ko muna sa ref ung mixture bago ko ilagay ung blueberry.

Ayun! Goodluck!

Nilago Pork

Ingredients :

• 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
• 5-6 cups water
• 3 cloves garlic, crushed
• 1 onion, quartered
• 2 green onions (scallions), sliced into 1” long
• 1/4 tsp. peppercorn
• salt to taste
• 2 eddoes- also known as taro or gabi, quartered (optional)
• 2 potatoes, quartered
• 1 can pork and beans
• pechay (bok choy) or cabbage leaves

(Cooking Conversion Chart)

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.