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.

Gisang Munggo

• 1 cup munggo (mung beans)
• 3 cups water
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 
  
• 2 cups water or broth
• 1 tbsp. patis (fish sauce)
• salt to taste
• 1 cup ampalaya leaves or substitute spinach or watercress

(Cooking Conversion Chart)

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. 
   
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Nilagang Beef

• Ingredients:
  3½ Lbs. Boneless beef chuck roast cut in 2 in. cubes
  2 Medium onions sliced thinly
  1 Small Cabbage de-cored and cut in wedges
  3 Medium carrots peeled and cut in 2 in. pieces
  4 Medium potatoes peeled and quartered
  Water for braising (boiling) don’t use beef broth*
  8 Whole peppercorns
  1 Tbs. Salt
  ½ Tbs. MSG (vetsin)
  Note: * It will alter the taste..
  Directions:
  In a large pot place beef and cover with water about 2 inches above the meat. Bring it to a rapid boil. Remove the scum as it rises, add the onions, and lower the heat to medium high. Cover and let simmer for 15 minutes. Next add salt, msg, and whole peppercorns. Cover and let it cook for 1½ hours or until beef is very tender. Add water if necessary maintaining the 2 inch water level above the meat. At this time you may add the carrots and potatoes. Cover and let them cook for an additional 15 minutes or until carrots and potatoes are tender. Add cabbage, cover, and let it cook for 3 more minutes. Adjust the taste by adding more salt if necessary. Serve with white rice and the fish sauce condiments. Enjoy!