Puto Bumbong

Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.




PUTO BUNGBONG INGREDIENTS:
1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa


PUTO BUNGBONG PROCEDURES:
1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
10. Add a small amount of grated coconut before serving.
11. This recipe is good for 6-8 pieces of puto bumbong.

KFC - Fried Chicken Original recipe

1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.

1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight

1 tablespoon calamansi juice
2 teaspoons Knorr seasoning
2 teaspoons salt
1 teaspoon pepper

2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR

Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.

(note: Make slits in the chicken pieces so that it’s easier to marinate)

3. Refrigerate 1 hour.

4. Then dip chicken in all-purpose flour again.

(note: why refrigerate? so coating of flour will stick effecively.

5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.

OR

Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.

Gravy

Put in a saucepan and cook over fire, stirrring constantly with wire whip:

1 Knorr Beef cube
1/4 cup all-purpose flour
2 tsps Knorr seasonings
2 cup water
3 Tablespoons oil (from where you fried the chicken)
1/4 teaspoon black pepper
1/2 teaspoon soy sauce

Mussel Soup

Ingredients

* 2 lb mussels, still in shell
* medium sized piece of ginger root, peeled and sliced into julienne strips
* 1 medium sized onion, sliced
* several spinach leaves
* freshly ground pepper
* salt to taste
Directions

Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.

Crispy KangKong

Ingredients

* 4 bunches kangkong leaves, cleaned
* 1-1/2 cup water
* 3 cups corn starch
* 5 cups cooking oil
* 1 cup flour
* salt and monosodium glutamate ( MSG) to taste
* 1 pc boiled egg, grated medium

Directions

Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Crab Relleno

CRAB RELLENO INGREDIENTS:

2 kilos crab
1 1/2 cans crushed pineapple, drained
3/4 kilo corn, boiled and grated (optional)
2 stalks celery, diced
1 red bell pepper, diced
2 onions, chopped
2 chicken bouillon cubes
2 eggs beaten
2 tbsps. cornstarch
salt and pepper

CRAB RELLENO PROCEDURE:

1. In a deep pan, place the crabs, salt and crushed pineapple syrup; allow to simmer. Flake crab meat and reserve crab shells.

2. Saute the onions, celery, grated corn, bell peppers, and chicken bouillon in a skillet. Add the crab meat and crushed pineapple. Season to taste and cook for 5 minutes. Add the egg. Fill crab shells with 1/4 cup of sauteed mixture. Sprinkle with cornstarch. Fry surface until lightly golden brown. Top with grated cheese, if desired. Makes 6 servings.

Filipino Cuisine

The Philippines has the world's most delicious and alluring cuisines. The food has its own special tastes and flavors. People are not surprised to find great variety in the cooking styles of the Filipinos. The food served here is a unique blend of western and eastern cuisines. The cuisines of the Philippines include delicacies of Malay, Spanish, and also the Chinese because of the influence of these cultures that began approximately 400 years ago.

The Filipinos consider food to be the most important aspect of their culture since it is an integral part of their communal existence. The food of the Philippines was originally bland and mild before it was influenced by the other cuisines. People, who have sensitive taste buds and are ready to experiment with different cuisines, can try the dishes cooked by the Philippines.

Filipino food is very much influenced by the American culture as well. The increasing rate of fast food chains here is incredible. The American culture has brought with it major fast food giants, such as KFC, McDonald's, Pizza Hut, and Burger King. Since, the Filipinos are so fond of food, they have widely accepted this trend. The Chinese noodles, called Mami, are the most savored dish. Rice is served with almost all meals, as it is their staple food. To the Filipinos, simple cooking basically means fish and its varieties, fetched directly from the sea. Apart from fish, the Filipinos also like other seafood such as crabs, shellfish, and shrimps. At times fresh seafood is served with exotic sauces and spices. The Filipinos also eat uncooked seafood that is stuffed with onions and wrapped in a banana leaf.

Filipino dishes very frequently include coconut, and, hence, meat, and other vegetables are cooked using coconut milk. Coconut is also used to make desserts such as pudding, which is made of ground rice, sugar, and coconut milk and baked in the oven.

spaghetti with tokwa

Sangkap:


1/4 spaghetti
1/2 tasa giniling na baka
1 pack (385 grams) spaghetti sauce
1 bell pepper (hiniwang maliit)
1 tokwa (200 grams) hiniwang maliit
3/4 ginadgad na keso

Paraan ng pagluto:

1. Igisa ang giniling na baka hanggang bumango, lagyan ng isang tasang tubig at palambutin ang karne sa mahinang apoy.

2. Ihalo ang spaghetti sauce, bell pepper, 1 kutsara asin, 1/4 kutsarita paminta, 1 kutsara asukal, tokwa at 1/2 tasa keso. Gamitin pang ibabaw sa spaggetti ang natirang keso.