Maja Blanca (Coconut Pudding)

Prep15 m
Cook10 m
Ready In2 h 25 m

Recipe By:Your Cooking Papa”This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.”

Ingredients

1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water

1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut

Directions

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don’t burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Mamon (Sponge Cakes)

Recipe By:lola”These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don’t have the molds.”

Ingredients

2 1/2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
8 egg yolks
2 tablespoons grated orange peel

1 teaspoon vanilla extract
1/3 cup orange juice
1/3 cup water
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar

Directions

Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Baked Chicken Salad

Turn your favorite sandwich filling into a delicious baked casserole. This recipe has all the chicken salad
necessities: celery, nuts, mayo and chicken. Serve with potato chips for extra crunch!
Serves: 6
Cooking Time: 12 min

Ingredients
 2 cups cooked chicken, chopped
 4 hard-boiled eggs, chopped
 2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
 2 tablespoons onion, grated
 2 tablespoons lemon juice
 1 cup mayonnaise
 1 cup potato chips, crushed
1/2 cup cheese, grated

Instructions
1. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in
mayonnaise.
2. Turn into greased casserole dish; top with potato chips and cheese.
3. Bake at 450 degrees for about 12 minutes or until salad is bubbly and cheese is melted.

Kangkong Salad

10 Ingredients

25Minutes

60Calories

Ingredients

1/4 kangkong (kilo, or River Spinach)
2 small tomatoes (sliced into rings)
1 red onions (medium, sliced into rings)
1 egg (Red Salted, sliced)
1 cucumber (medium, sliced into rings)
1/2 cup vinegar
1 head garlic (finely minced)
1/4 teaspoon sugar
1 pinch salt
1/4 teaspoon black pepper (freshly grounded)

Directions

Read full directions on Filipino Recipes Portal:https://www.pinoyrecipe.net/kangkong-salad-recipe/

Breakfast T-Bone Steak with Fried Eggs

Breakfast T-Bone Steak with Fried Eggs

This is a recipe for Breakfast T-Bone Steak with Fried Eggs

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Beef

Servings:

Author: Vanjo Merano

Ingredients

1 12 oz. T-bone steak
1 teaspoon salt
1/8 teaspoon ground black pepper optional
5 tablespoons butter
2 tablespoons olive oil
3 cloves garlic
2 fried eggs

Instructions

Rub salt all over the steak. Let it stay for 15 minutes.
Melt butter in a pan. Add olive oil.
Gently pound the garlic until it cracks and then put it into the pan. Do not remove the skin. Note: this will give the steak a garlicky taste.
Put the T-bone steak into the pan. Cook for 4 to 5 minutes between low to medium heat.
Turn the steak over to cook the opposite side. Continue to cook for 3 minutes. You can also scoop some butter using a spoon and pour it on top of the steak while frying.
Arrange on a serving plate. Season with ground black pepper
Serve with fried eggs. Share and enjoy!

Nutrition

Serving: 2g2g

Tortang Tuna with Spinach – Omelet Recipe

This is a recipe for Tortang Tuna with Spinach Om

elet

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Egg

Servings:

Author: Vanjo Merano

Ingredients

5 eggs
1 5 ounce can chunk tuna in water, drained
1 ½ cup fresh baby spinach
1 medium yellow onion chopped
5 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions

Heat 3 tablespoons of cooking oil in a pan
Saute onion until soft
Add tuna. Continue to cook for 2 minutes.
Put the spinach into the pan. Cook for 1 minute.
Season with salt and ground black pepper. Remove from the pan and let it cool down.
Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well blended.
Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix well.
Heat remaining oil in an omelet pan or small frying pan
Pour the egg and tuna mixture. Gently push the cooked portion of the omelet towards the center to be able to heat the uncooked mixture. Continue to cook between low to medium heat for 2 minutes or until completely cooked. Turn over the omelet to cook the opposite side.
Transfer to a serving plate. Serve.
Share and enjoy!

Nutrition

Serving: 3g

Arroz Caldo Recipe0

Chicken congee with boiled eggs. This arroz caldo recipe is a winner.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings:

Calories: 538kcal

Author: Vanjo Merano

Ingredients

1 ½ lbs chicken cut into serving pieces
1 ½ cups rice uncooked
34 ounces water about 1 liter
2 tablespoons fish sauce
1 teaspoon garlic
1/2 tablespoon ground black pepper
1 cup onion minced
4 pieces eggs hard boiled
1 cup scallions green onions, minced
2 knobs ginger julienned
3 tbsp safflower kasubha
1 piece chicken cube bouillon
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil

Instructions

In a pot, heat the cooking oil then saute the garlic, onion, and ginger
Dash-in some ground black pepper
Add the chicken cube and cook until the cube melts
Put-in the chicken and cook until outer layer color turns golden brown
Add the fish sauce and uncooked rice then mix and cook for a few minutes
Pour-in the water and bring to a boil
Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
Put-in the hard boiled eggs
Add the safflower for additional color and aroma
Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Nutrition

Chicken Sopas

Chicken Sopas is the ultimate comfort food! With chicken, macaroni, vegetables, hot dogs, and flavorful broth, this Filipino-style soup is creamy, delicious, and the best way to warm up on cold winter days.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Soup

Cuisine: Filipino

Keyword: chicken sopas

Servings: Servings

Calories: 487kcal

Author: Lalaine Manalo

Ingredients

2 pounds bone-in chicken parts
1 onion, peeled and quartered
1 teaspoon peppercorns
4 cloves garlic, peeled and crushed
2 bay leaves
salt and pepper to taste
10 cups water
1 tablespoon canola oil
4 hot dogs, sliced diagonally into 1/2-inch thick
1 onion, peeled and chopped
2 stalks celery, cubed
2 large carrots, peeled and cubed
2 cups uncooked elbow macaroni pasta
1 can (12 ounces) evaporated milk
salt and pepper to taste
1/2 small napa cabbage, chopped
4 hard-boiled eggs, peeled and halved
green onions, chopped

Instructions

In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups water.
Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
Add the reserved broth and bring to a boil.
Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
Add napa cabbage and cook for about 1 minute or until tender-crisp.
To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.

Nutrition

Skinless Longganisa

Skinless Longganisa with a delicious medley of sweet, savory, and garlicky flavors you’ll love. Serve these Filipino pork sausages with garlic fried rice and sunny side eggs for a hearty and tasty breakfast meal!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Breakfast, Main Entree

Cuisine: Filipino

Keyword: skinless longganisa

Servings: Servings

Calories: 371kcal

Author: Lalaine Manalo

Ingredients

1 1/2 pounds lean ground pork
1/2 pound ground pork fat
1/2 cup brown sugar
1 head garlic, peeled and minced
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon salt
2 teaspoons ground black pepper
1 tablespoon canola oil

Equipment

wax paper, cut into 4 x 4 sheets

Instructions

In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.
On an individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly.
Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.
Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized.
Remove from pan and serve hot.

Notes

If you can’t find pork fat, use 2 pounds ground pork with good fat marbling. Do NOT use lean as the sausages will be tough and dry.

Nutritional info calculated at 3 longganisa per serving.

Nutrition

Tortang Tahong

Tortang Tahong made of mussels, tomatoes, and fluffy eggs is a simple dish that’s hearty and tasty. This seafood omelet is delicious served with steamed rice and your favorite dipping sauce.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: Filipino

Keyword: seafood omelet

Servings: Servings

Calories: 279kcal

Author: Lalaine Manalo

Ingredients

6 eggs
salt and pepper to taste
2 tablespoons canola oil
2 shallots, peeled and chopped
2 cloves garlic, peeled and minced
2 large Roma tomatoes, chopped
1 cup mussel meat, cooked and removed from shell
2 tablespoons oyster sauce
1/4 cup green onions, chopped

Instructions

In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.
In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
Add tomatoes and continue to cook, stirring occasionally, until softened.
Add mussels and cook for about 1 to 2 minutes.
Add oyster sauce and stir to combine.
Add beaten eggs, swirling pan to fully disperse over mussels.
Sprinkle green onions on top.
Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.
Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
Remove from heat and cut into wedges to serve.

Nutrition