This is a homage to the Filipina and the Ilocana in me. :)Mangan tayon! :)
Main dishes: Chicken Adobo Flakes
Ginisang Repolyo with Canned Tuna and Sardines
Snacks: - typical during the lenten season
Ginataang Bilo Bilo
Biko with Latik (Glutinous Rice with Coconut Curd)
Chicken Adobo Flakes
Complexity: Easy
Prep and Cooking Time: 45 minutes
Ingredients:
1. Chicken wings or chicken thighs
2. Soy sauce
3. Vinegar
4. Lots of peppercorn
5. Lots of garlic, minced
6. Water
7. Olive oil
8. Diced potatoes, optional
9. Ginger, optional
1. Heat the pan with olive oil.
2. Slightly fry the potatoes until they are light brown. Remove from the pan and set aside.
3. In the same pan, add a portion of the minced garlic and the ginger. Mix.
4. Add the chicken and cook until they are brown.
5. Add the peppercorn, soy sauce, vinegar, water and let it boil. Upon boiling set to medium fire until the water evaporates and the chicken is cooked (typically in 10 minutes).
6. When the chicken is cooked, separate the chicken from the adobo sauce (strain). Debone the chicken and cut them into strips. Set aside.
7. In a separate heated pan, put olive oil, the remaining garlic, the deboned chicken and the fried diced potatoes. Pour the remaining adobo sauce and cook for additional 10 minutes until the sauce is reduced.
8. Ready to serve and enjoy with steamed white rice!! Naimas! Masarap!! Que rico!!
Ginisang Repolyo with Canned Tuna and Sardines
Complexity: Easy
Prep and Cooking Time: 25 minutes
Ingredients:
1. Minced Garlic
2. Minced Onion
3. Olive Oil
4. Fish Sauce and Water
5. Ground black pepper
6. Cabbage thinly sliced
7. Carrots sliced in julienne
8. Canned Tuna and Sardines
1. Heat the pan with olive oil. Saute garlic and onion.
2. Add the cabbage and the carrots. Add the black pepper. Mix. Cover and let it steam for 3 minutes. Mix well.
3. Add the canned tuna and sardines. Add the fish sauce. Mix and add water.
4. Let it boil. And then simmer until the cabbage is cooked (additional 10 minutes).
5. Serve with white steamed rice!! Enjoy!! Naimas!! Masarap! Que rico!
Ginataang Bilo-bilo
Complexity: Easy
Prep and Cooking time: 45 minutes
Ingredients:
1. 1 can coconut milk
2. Glutinous flour
3. Sweet potato/camote, diced
4. Banana, sliced
5. Optional: langka, ube halaya, tapioca
6. Brown sugar
1. To prepare the bilo-bilo: in a bowl, mix the glutinous flour and water until they are all incorporated and sticky. Using yours hands, form in small circles the bilo-bilo and set aside.
2. Pour a portion of the coconut milk with water and the diced sweet potato in a pot. Upon 1st boiling, add the rest of the ingredients - banana, langka, ube halaya, tapioca, bilo-bilo (glutinous flour), coconut milk and brown sugar.
3. Cook until all the ingredients are properly incorporated and cooked.
4. Serve and enjoy while still hot!!
Biko (Glutinous Sticky Rice with Coconut Curd)
Complexity: Easy but requires a lot of muscle strength for mixing
Prep and Cooking time: 45 minutes
Ingredients:
1. Glutinuous Rice. cleaned and washed
2. Coconut Milk
3. Brown sugar
1. In a pot, put the glutinous rice with coconut milk (1 cup). Cook until the glutinous rice has absorbed all the liquid and has rice texture.
2. In a separate pot, pour the coconut milk (1 - 2 cups) and let it boil and evaporate until all is left the coconut oil and the coconut curd. Stir to avoid being burnt. Set aside.
3. In a separate pot, pour 2 cups of coconut milk and 1 tablespoon of brown sugar. Mix well, until a slightly thick consistency is achieved. Add the cooked glutinous rice and mix well, until all the ingredients are properly incorporated.
4. Transfer the biko (cooked glutinous rice) in a tray and put the latik (coconut curd) as toppings.
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