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Pinoy Food, Canlaon City (2025)

22/01/2025

BIKO with Langka RECIPE ❤️
INGREDIENTS:
4 cups glutinous rice (malagkit)
4 cups water
2 Can coconut milk
2 cups brown sugar
1/2 teaspoon salt
1 can Langka
1/2 cup coconut cream (kakang gata)
Banana leaves (optional, for lining)

PROCEDURE:
Cook the Rice:
*Wash the glutinous rice thoroughly until the water runs clear.
*Combine the rice and Water in a rice cooker. Cook until done. If you don't have a rice cooker, you can cook it in a pot over the stove. Bring to a boil, then reduce the heat to low and simmer until the rice is cooked and the liquid is absorbed.

Prepare the Coconut Mixture:
*In a large non-stick skillet or wok, combine coconut milk, brown sugar, Langka and salt.
*Cook over medium heat, stirring continuously until the sugar is dissolved and the mixture starts to thicken.

Combine the Rice and Coconut Mixture:
*Add the cooked glutinous rice to the coconut mixture. Stir continuously until the rice is evenly coated and the mixture becomes thick and sticky. This will take about 50-60 minutes.

Prepare the Topping (Latik):
*In a separate small pan, cook the coconut cream over medium heat, stirring frequently, until it reduces and the oil separates. Continue cooking until brown solids form. These solids are called latik. Set aside.

Assemble the Biko:
*Line a 9x13 inch baking dish or a round cake pan with banana leaves (optional) for an authentic touch and easier removal.
*Spread the sticky rice mixture evenly in the pan, pressing it down gently to pack it.
Add the Topping:

*Sprinkle the latik (coconut solids) evenly over the top of the biko.
Serve:

*Let the biko cool completely before cutting it into squares or desired shapes.
Enjoy 😉

21/01/2025

Inihaw na LIEMPO Recipe 😋

Inihaw na Liempo is a popular Filipino grilled pork belly dish, marinated with a flavorful mixture and grilled to perfection. Here's a simple recipe you can follow:

Ingredients:

1 kg pork belly (liempo), sliced into 1-inch thick pieces

1/4 cup soy sauce

1/4 cup calamansi (or lemon) juice

1/4 cup vinegar

1/2 tsp ground black pepper

1/2 tbsp garlic, minced

1/2 tbsp onion, minced

1/4 cup brown sugar

1/4 cup banana ketchup (optional, for sweetness and color)

1 tbsp salt

1 tbsp oil (optional, for grilling)

1-2 bay leaves (optional)

Bamboo skewers (optional)

Procedure:

1. Prepare the Marinade:

In a bowl, combine the soy sauce, calamansi juice (or lemon juice), vinegar, black pepper, minced garlic, minced onion, brown sugar, banana ketchup (optional), salt, and bay leaves. Mix thoroughly to dissolve the sugar and salt.

2. Marinate the Pork Belly:

Place the pork belly slices into a shallow dish or a large ziplock bag.

Pour the marinade mixture over the pork. Massage the marinade into the meat, ensuring it’s well coated.

Cover and refrigerate the pork for at least 2 hours, but ideally, marinate it overnight for better flavor.

3. Prepare for Grilling:

Preheat the grill or barbecue over medium heat.

If you want, thread the marinated pork belly slices onto bamboo skewers for easier handling on the grill.

4. Grill the Pork:

Lightly oil the grill grates or brush the pork with oil to prevent sticking.

Grill the pork belly pieces for about 5-7 minutes on each side, or until the pork is cooked through and slightly charred. Baste the pork with the leftover marinade or your favorite sauce during grilling for extra flavor.

5. Serve:

Once the pork belly is fully cooked, remove it from the grill and allow it to rest for a few minutes.

Slice the grilled pork into smaller pieces if desired, then serve with steamed rice, dipping sauce (like soy sauce with calamansi), and some grilled vegetables or atchara (pickled papaya) on the side.

Enjoy your Inihaw na Liempo with a cold drink or as part of a delicious Filipino meal!

21/01/2025

Super Soft Cake - only 5 ingredients

Ingredients:
* 240 grams whipping cream
* 6 eggs
* 72 grams sugar (60g + 12g)
* 100 grams cake flour
* A squeeze of lemon juice

Instructions:
1. Separate egg yolks and whites. Mix yolks with whipping cream and 12g sugar. Sift in flour and mix.

2. Make the meringue by adding lemon juice to egg whites, beat until foamy. Gradually add 60g sugar, whisk until stiff peaks form.

3. Preheat oven to 135℃. Fold a small portion of meringue into yolk mixture, then fold in the rest until smooth.

4. Pour into pan, tap to remove bubbles. Bake in a water bath for 70 minutes.

5. Let cool, cut, and enjoy!

Happy baking! 🍰

21/01/2025

🍤Shrimp Tempura Recipe

Ingredients:

For the Shrimp:
1 pound large shrimp, peeled and deveined (leave tails on)
2 tablespoons cornstarch (for coating shrimp)

For the Tempura Batter:
1 cup all-purpose flour
1 tablespoon cornstarch
1 cup ice-cold water
1 large egg, beaten
Pinch of salt

For Frying:
Vegetable oil or canola oil (for deep frying)

For Serving:
Tempura dipping sauce (see below)
Lemon wedges (optional)

Instructions:

1. Prepare the Shrimp
Clean the shrimp, leaving the tails intact.
Make small shallow cuts along the underside of the shrimp to prevent curling while frying. Pat dry with paper towels.
Lightly coat the shrimp with cornstarch; this helps the batter stick better.

2. Make the Tempura Batter
In a bowl, whisk together the flour, cornstarch, and salt.
In a separate bowl, combine the beaten egg and ice-cold water.
Gradually add the flour mixture to the water and egg, stirring gently with chopsticks or a fork. Be careful not to overmix; lumps are fine and help create a light, crispy texture.
Keep the batter ice cold by placing the bowl in a larger bowl of ice.

3. Fry the Shrimp
Heat 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Dip each shrimp into the batter, holding it by the tail. Allow excess batter to drip off.
Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes or until golden and crispy.
Remove with a slotted spoon and drain on paper towels. Work in batches to avoid overcrowding.

4. Make the Tempura Dipping Sauce (Optional)

Mix together:
½ cup soy sauce
½ cup dashi (or water)
2 tablespoons mirin (sweet rice wine)
1 teaspoon sugar
Warm gently on the stove before serving.

Serving Suggestions:
Serve the shrimp tempura with the dipping sauce and lemon wedges for extra brightness.
Pair with steamed white rice or as part of a tempura platter with assorted vegetables (e.g., sweet potato, broccoli, or eggplant).

Pro Tips:
Keep the batter cold: The key to crispy tempura is ensuring the batter stays ice cold while the oil is hot.
Don’t overmix: A lumpy batter creates a lighter, crispier coating.

21/01/2025

An easy meal for you Chicken Cabbage Stir-Fry

Ingredients:
1 tbsp butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 head green cabbage, shredded
2 chicken breasts, thinly sliced
1/2 jalapeño pepper, finely diced
1 orange pepper, diced
1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp soy sauce
Pinch of salt and pepper, to taste

Instructions:
Step 1:
Thinly slice the chicken breasts into strips. This ensures they cook quickly and evenly in the stir-fry.

Step 2:
Slice the onion and orange pepper, mince the garlic, and finely dice the jalapeño pepper. Preparing these ingredients ahead of time allows for a more organized cooking process

Step 3:
Shred the green cabbage. The cabbage should be in bite-sized pieces to ensure it cooks evenly and blends well with the chicken.

Step 4:
In a large skillet or wok, melt the butter over medium-high heat. Once the butter is sizzling, add the sliced chicken breasts. Season with a pinch of salt and pepper and stir-fry the chicken until fully cooked through and lightly browned, approximately 5-7 minutes. This step is crucial for ensuring your chicken remains juicy.

Step 5:
Transfer the cooked chicken from the skillet and set it aside. In the same skillet, add the sliced onion and stir-fry until it begins to soften, about 3 minutes. Next, add the minced garlic and diced jalapeño pepper, cooking for an additional minute while stirring frequently to release their flavors.

Then, add the shredded cabbage and diced orange pepper. Pour in the chicken stock and stir to combine. Add the oyster sauce and soy sauce, ensuring the vegetables are coated evenly. Cook for an additional 5-7 minutes, until the cabbage is tender yet still slightly crisp.

Finally, return the cooked chicken to the skillet, mixing it with the vegetables and sauce. Cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if required.

Transfer the stir-fry to a serving dish. Serve hot, either on its own or over a bed of steamed rice or noodles.
📸ctto

21/01/2025

Chicken Wings with Mushrooms recepi

Ingredients
- 2 lbs chicken wings
- 1 cup dried mushrooms (shiitake or button)
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp sugar
- 2 tbsp vegetable oil
- Sesame oil and scallions for garnish

Combine chicken,
mushrooms, garlic, soy sauce, oyster sauce, sugar, and oil in a pot.

Braise for 30-40 minutes or until wings are tender.

21/01/2025

BIKO RECIPE (Pangnegosyo or pangmerienda)

INGREDIENTS:

2 cups glutinous rice (malagkit)
4 cups coconut milk, divided
1 1/2 cups brown sugar
1/2 teaspoon salt
1/2 cup coconut cream (kakang gata)
Banana leaves (optional, for lining)

PROCEDURES:

Cook the Rice:

*Wash the glutinous rice thoroughly until the water runs clear.

*Combine the rice and 2 cups of coconut milk in a rice cooker. Cook until done. If you don't have a rice cooker, you can cook it in a pot over the stove. Bring to a boil, then reduce the heat to low and simmer until the rice is cooked and the liquid is absorbed.

Prepare the Coconut Mixtures:

*In a large non-stick skillet or wok, combine the remaining 2 cups of coconut milk, brown sugar, and salt.

*Cook over medium heat, stirring continuously until the sugar is dissolved and the mixture starts to thicken.

Combine the Rice and Coconut Mixtures:

*Add the cooked glutinous rice to the coconut mixture. Stir continuously until the rice is evenly coated and the mixture becomes thick and sticky. This will take about 15-20 minutes.

Prepare the Topping (Latik):

*In a separate small pan, cook the coconut cream over medium heat, stirring frequently, until it reduces and the oil separates. Continue cooking until brown solids form. These solids are called latik. Set aside.

Assemble the Biko:

*Line a 9x13 inch baking dish or a round cake pan with banana leaves (optional) for an authentic touch and easier removal.

*Spread the sticky rice mixture evenly in the pan, pressing it down gently to pack it.
Add the Toppings.

*Sprinkle the latik (coconut solids) evenly over the top of the biko.
Serve:

*Let the biko cool completely before cutting it into squares or your desired shapes.

Enjoy Cooking! Happy Eating!

20/01/2025

✅Purple Sweet Potato Mochi😋

Ingredients:
* 120g glutinous rice flour
* 20g corn starch
* 1 tablespoon sugar
* 180g milk
* 15g cooking oil
* 1 purple sweet potato
* Additional sugar (for the sweet potato filling)

Instructions:
1. Prepare the Dough:
* In a bowl, combine the glutinous rice flour, corn starch, sugar, milk, and cooking oil. Stir until the mixture is smooth and free of lumps.
* Cover the bowl with plastic wrap, poke a few holes in the wrap, and steam for 30 minutes.

2. Toast the Flour:
* In a pan, toast some additional glutinous rice flour on low heat without oil until it turns light yellow. Set aside.

3. Make the Filling:
* Steam the purple sweet potato until soft. Add sugar to taste and mash into a smooth paste.

4. Shape the Dough:
* Once the dough is ready, take a piece and knead it into long strips. Roll it out to flatten.

5. Assemble:
* Place a portion of the purple sweet potato paste onto the dough. Wrap the dough around the filling, sealing the edges.

20/01/2025

estofado

Ingredients:

2 lbs (900g) beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 lb pearl onions or small shallots, peeled
4 garlic cloves, minced
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes
1/2 cup red wine vinegar
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano

1/2 teaspoon allspice
1 bay leaf
2 cups beef broth
Salt and black pepper to taste
Fresh parsley for garnish

Directions:

1. Turn the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.

2. Add the chopped onion and pearl onions to the pot. Sauté for 3-4 minutes until softened, then add garlic and cook for another minute.

3. Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Mix well to combine.

4. Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste.

5. Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.

6. Open the lid, stir the stifado, and taste for seasoning. Discard the bay leaf.

7. Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or crusty bread.

Enjoy

Prep time: 15 mins | Cooking time: 45 mins | Servings: 6 | 420 Kcal per serving

゚viral

20/01/2025

Soft Pandesal Recipe 😋

Ingredients:
4 cups all-purpose flour
1/2 cup sugar
1/4 cup powdered milk
1 tsp salt
1 packet active dry yearst ( 2 1/4 tsp)
1 1/4 cups water
1/4 cup melted butter
Bread crumbs

Instructions
In a bowl, mix warm water, 1 tbsp sugar, and yeast. Let it sit for 5 minutes or until foamy.
Add flour, powdered milk, salt, melted butter to the yeast mixture. Knead until smooth.
Cover the dough and let it rise for 2 hours.
Preheat the oven to 350°F (175°C).
Shape the dough into small balls, roll them in bread crumbs, and place on a baking sheet.
Let the dough balls rise for another 30 minutes.
Bake for 20 minutes or until golden brown.

Nothing like a freshly baked pandesal for breakfast.

20/01/2025

🔥 Spicy Adobong Manok Recipe🔥

Ingredients:
1 kg (35 oz) chicken, cut into serving parts
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
4-5 cloves garlic
3-4 pcs dried laurel leaves (bay leaves)
1 tsp whole peppercorn (pamintang buo)
1 tsp sugar
3 tbsp cooking oil
Chillies (optional)

Instructions
In a large mixing bowl, combine the chicken with the soy sauce and garlic then mix well.
Marinate the chicken for about 1 hour, better if you could go for 3 hours.
Heat the cooking oil in a pot.
Remove the chicken from the marinade (reserve marinade) and pan-fry it when the oil gets hot enough.
Cook each side of the chicken for about 2 minutes.
Pour in the marinade including the garlic.
Add-in the water and bring to a boil.
Add-in the bay leaves and peppercorn.
Simmer for 30 minutes or until the chicken gets tender.
Add-in the vinegar but do not stir. Cook for 10 minutes.
Add-in the chillies,sugar and some salt to taste. Stir then remove from heat.
Serve and enjoy

19/01/2025

📌Bangus Steak Recipe📌

another Filipino delicious way of cooking Bangus or Milkfish

Ingredients

1 whole butterflied boneless Bangus scales removed and cut into 6 pcs
¼ cup lemon juice or calamansi
¼ cup soy sauce
⅓ cup water
3 garlic cloves finely chopped
1 onion sliced into thin rings
Ground black pepper
Canola oil

Instructions:

Season the fish with a little salt. In a large frying pan, heat about ⅓ cup of oil and fry bangus until golden. Set aside on a plate lined with paper towels. Combine the lemon juice, soy sauce and water in a small bowl. Set aside.

In another pan, drizzle 2 tablespoons of oil. Add garlic and when lightly browned, set aside half to use as topping(optional). Add in the onions and saute for a few seconds then pour in the liquids (lemon,soy,water). Simmer on low for a minute. You can also save some of the onions and add at the very end for some crunch.

Gently add in the fried fish. Taste and adjust seasoning, if needed. Add a few cracks of ground black pepper. Turn the heat off.

To serve, place some of the onions on the serving platter then arrange bangus on top. Pour the sauce over then top with the rest of the onions and the reserved fried garlic (if using). Serve with rice.

19/01/2025

🥛 Milk Brioche Rolls
Ingredients:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar
- 4 cups all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 1/4 cup unsalted butter, softened

Directions:
1. In a bowl, combine warm milk, yeast, and sugar. Let it sit until foamy, about 5 minutes.
2. Mix in the flour, salt, eggs, and butter until a dough forms.
3. Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
4. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
5. Punch down the dough and divide it into rolls.
6. Place the rolls on a baking sheet, cover, and let them rise again for 30 minutes.
7. Bake the rolls in a preheated oven at 375°F for 15-20 minutes, until golden brown.
8. Serve warm and enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 2 hours | Servings: 12
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18/01/2025

Cassava Cake with Macapuno

Ingredients:
• 2 cups grated cassava (fresh or frozen)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• 3/4 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1/2 cup macapuno (preserved coconut strings)
• 1/2 cup grated cheese (sharp cheddar or Edam)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup grated coconut (optional, for topping)

Instructions:

1. Mix the Batter:
• In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Stir until fully combined.
• Fold in the macapuno and grated cheese.

2. Prepare the Oven and Dish:
• Preheat the oven to 350°F (175°C).
• Grease a baking dish or line it with parchment paper. Pour the cassava batter into the dish, spreading it evenly.

3. Add Toppings:
• Sprinkle grated coconut on top, if desired.

4. Bake the Cake:
• Bake for 45–50 minutes, or until the top is golden brown, the edges are crispy, and a toothpick inserted in the center comes out clean.

5. Cool and Serve:
• Let the cake cool for 15–20 minutes before slicing.
• Garnish with additional grated cheese or macapuno before serving, if desired.

Notes:
• This dessert pairs wonderfully with coffee or tea.
• Store leftovers in an airtight container for up to 3 days in the refrigerator.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hr 5 mins
Calories: Approx. 350 per serving | Servings: 8

18/01/2025

Pancit Canton easy Recipe♥️😋

Ingredients:
2 cups chicken broth or chicken stock
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp oil
1 lb pork belly or pork tenderloin sliced into small strips
salt and pepper to taste
4 cloves garlic, peeled and crushed
1 shallot, or onion, peeled and diced
1 cup carrots, julienned
1 cup green beans, sliced diagonally
1 cup cabbage, chopped
8 oz pancit canton dried egg noodles

INSTRUCTIONS:
In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside
Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and release some fat (I cook until they are a bit crispy for more flavor).
Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables – carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
Taste and adjust seasoning, if needed. Serve immediately.

📸ctto

18/01/2025

PORK HUMBA RECIPE ❤️
Ingredients:
1.500 kg pig’s knuckle
10 garlic cloves
2 onions
1 cup pineapple juice
5 star anise
5 laurel leaves
25 g banana blossoms
100 g black beans
⅓ cup brown sugar
⅓ cup soy sauce
2 tbsp vinegar
4 cups water
1 tsp salt
1 tsp peppercorn
½ tsp ground black pepper

Procedures:
In a bowl, combine pork, Soy Sauce, Vinegar, Ground Pepper, Salt, Water and Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.
In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.
Add pork belly and cook, stirring occasionally, until lightly browned.
Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
Add peppercorns, Star Anis and bay leaves,
Add black beans, pineapple Juice, and banana blossoms. Stir to combine.
Lower heat, cover, and simmer until pork is tender.
Add brown sugar and stir until dissolved. Season with salt to taste.
Continue to cook until liquid is reduced and begins to render fat. Serve hot.

18/01/2025

LECHON KAWALI 😋❤

Ingredients:
1 kg pork belly (a block per half kg)
5 cloves garlic (crushed)
5 pcs bay leaf
1 tsp peppercorn
8 cups water
5 tbsp salt
cooking oil (for frying)

Instructions:
1. In a cooking pot, place the pork belly, add the garlic, bay leaves, peppercorn, and salt, then pour the water. Bring to a boil, remove the scum at the top of the broth, and continue cooking for 40-45 minutes until the meat is tender.
2. Transfer to a wire rack and let it cool down.
3. Heat oil in a cooking pot at 350°F over medium heat. Fry the boiled meat until the pork skin is crispy, then flip them until the other side is cooked. Transfer to a paper towel-lined plate to absorb the excess oil.
4. Chop the lechon kawali into chunks and serve it hot with Mang Tomas all around sarsa as a dipping sauce.

Enjoy 😋❤

17/01/2025

Chocolate Suman Moron Recipe

Ingredients:
For Chocolate Batter:
1 cup or 125g Rice Flour
1 cup or 125 Glutinous Flour
2 cans or 800ml Coconut milk
½ cup or 100g Sugar (combine to Rice and Glutinous Flour)
¾ cup or 150ml Evaporated Milk
½ cup or 50g Cocoa Powder
1 cup or 200g Sugar (to be mix to Evaporated and Cocoa Powder)
30g Roasted Peanut (Optional)
For White Batter:
1 cup or 125g Rice Flour
1 cup or 125 Glutinous Flour
1 cans or 400ml Coconut milk
1 can or 400g Sweetened Condensed Milk
¾ cup or 150ml Evaporated Milk
¼ cup or 50g Sugar

Note: This is to cook in a Medium Heat Fire.
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