HOW TO MAKE COCO JAM

  How To Make Coco Jam -Here is another favorite spread in the Philippines that you would surely love. It is made from base of coconut and sugar but the Filipinos have versions of this dish. I do not know much about other versions because i only know 3 kinds of this spread. Coco Jam became popular in the country because one of the major products being produced in the Philippines is the Coconut and so it is cheap to use it as main ingredient in making Jam.

  My mother likes making Jam whenever we have like "unlimited supply" of some fruit. She said millions of people die because of hunger so she is always making sure no food is being wasted in our home and making Jam is one of her ways to save food. She has a great talent on making Jams and one of my favorite is her Coco Jam. when i was in grade school, i can still remember how she used to make extra money by selling Jams and other home-processed food. But because of her duties and responsibilities as a mother, she gave up that business so that she could properly look after us, her kids. Here is how to make Coco Jam:

HOW TO MAKE COCO JAM

Ingredients

3 cups of coconut milk

1/2 cup of Glucose

1 piece of Sugar Caramel or Sinuklob or others call it Panutsa (shredded)

2 tablespoon of Apple syrup (any fruit syrup will do)

Procedure

1. Combine Coconut milk and Glucose in a pan.

2. Stir well and bring to a boil.

3. Add the shredded Sinuklob. Stir well.

4. Lower the heat and stir until the mixture becomes thick.

5. Remove from heat and let rest to cool down.

6. Transfer into sterilized jar and keep in fridge.

HOW TO MAKE BUKAYO

  How To Make Bukayo –This food is a very traditional dessert in the Philippines. It is made out of grated young coconut combined with brown sugar. Bukayo technically is a caramelized coconut but like other dishes, world chefs found ways and procedures how to make versions of this sweet Bukayo thing. There are many flavorings that can be used with like maple syrup, vanilla, langka flavoring and many more. But the traditional version of Bukayo is just using no other flavorings but brown sugar or the sugar caramel. 

  There are many types of sugar caramel here in the Philippines but the very popular is the tagapulot and the sinuklob. In this recipe I am going to share with you, we are going to use brown sugar because sugar caramels are not that easy to find in some other places. If you can not find young coconut, you may use the mature one but the young coconut for me is the best in making Bukayo. If by any chance you want to use macapuno, that would be okay just figure out the adjustment you would make there because the textures of coconut and macapuno are different. Here is my way how to make Bukayo:

HOW TO MAKE BUKAYO

Ingredients

1 large size young coconut (grated)

2 cups of brown sugar

1 cup of water

1 teaspoon of any flavoring syrup you want (just one kind)

Cooking Procedure

1. Combine all the ingredients in a pan except the coconut.
2. Cook in low heat while thoroughly stirring until the sugar turns thick.
3. Add the Coconut and stir until the sugar turns caramelized.
4. Let it rest before putting into a dishware.
5. Refrigirate before serving.

HOW TO MAKE BIKO

  How To Make Biko –Here is another heavy food from the Philippines. Biko is one of the all-time meal dishes because you can have it anytime you want it. It is good for breakfast, morning snack, lunch, afternoon snack, and so on. This food is rich in Carbohydrates so it will keep you going like a battery or something.

  Biko is made out of glutinous rice or what we call Malagkit na bigas in Tagalog. Many downtown workers in our town buy Biko from the vendors around the downtown because it is really good and easy to eat that you do not have to use food utensils like fork and spoon. Many street vendors and food carts serve this food at a very low price. Believe me, you can not consume a whole 20 peso worth of Biko. See the point there? The price of Biko is not that steep because making this food is easy and the ingredients are cheap so I recommend Biko to those who want to save few pesos on spending for food. If you are not aware of this streetfood, maybe you have seen a ricecake thing on a bananaleaf and that is the Biko. Do not worry because sooner you will know what does Biko looks like. Here is how to make Biko:

Ingredients

3 cups of Glutinous rice (Malagkit)

2 ½ cups of water

3 cups of brown sugar

6 cups of Coconut milk

½ teaspoon of salt

½ cup of Raisin

Cooking Procedure

1. In a pot, combine rice and water. Boil and simmer until the rice is almost cooked.
2. Set the heat to low until the rice is cooked.
3. In another pot, combine coconut milk, sat and sugar. Stir well and cook in low heat.
4. Transfer the rice into the pot of coconut milk and sugar. Stir thoroughly.
5. When the liquid is gone, remove from the pot and transfer into a platter.
6. Scatter with raisins as replacement for Latik.

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

  How To Cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok) –This is another version of the very famous traditional dish in the Philippines, the Sinigang na Baboy. I have posted my other version before and actually it was one of the first posts on my blog. But if you are going to find out what was the ingredient used for sourness of the dish, I used Calamansi and Tomatoes.

  In this version, we are going to use Sampalok or Tamarind. Many of us find it more appealing but if you are going to ask me, well, for me it depends on the amount you are going to use because Tamarind has a strong sourness so if you put more than it ought to be then you have ruined your Sinigang. There is a little problem when cooking this dish, because raw Tamarind is hard to find nowadays, but don’t be upset because there are numerous kinds of instant Tamarind powder that you can find in the supermarket. Be careful on the amount you put okay? Here is how to cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok):

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

Ingredients

½ kg of boneless pork

1 tablespoon of oil

1 clove of garlic (minced)

1 medium size onion (thinly sliced)

1 teaspoon of salt (you may adjust)

5g of ginger (thinly sliced)

5 pieces of green chilli

100g of unripe Tamarind or Sampalok (you may adjust according to your taste)

5 cups of water

1 cup of string bean (trimmed)

Cooking Procedure

1. In a skillet, heat the oil over medium-high heat.
2. Add garlic, stir fry until light brown.
3. Add the onion, stir fry until transparent.
4. Add the ginger, stir fry for about half a minute.
5. Add the salt and pork, stir for about 5 minutes.
6. Add the water and simmer until the pork is tender.
7. Add the stringbean, chilli and simmer until the bean almost cooked.
8. Add the Sampalok and simmer until the Sampalok is cooked.
9. Remove the Sampalok and put it into a bowl. Mash it and pour in the extract into the pot.
10. Simmer until the stringbean is cooked.
11. And serve.

HOW TO COOK PORK ADOBO WITH POTATOES (ADOBONG BABOY)

  How To Cook Pork Adobo with Potatoes (Adobong Baboy) –I have shared with you my Adobong Baboy, the simple version and I think it was the traditional version too. This time we are going to cook it with added twist just like what the world chefs do. Not many of us use Potatoes in Adobo and that is what we are going to do but I do not want my Adobong Baboy to look like kaldereta so I do not chop the Potatoes the way we chop them for kaldereta because it would be confusing.

  If you are going to cook Adobo just for other purposes like food exhibit or something, please do not use ground pepper because it would look more appealing if you use the whole peppercorn. I have been working on another version of it recently and I found something that would be great for this dish. I will share with you later on but for now let us cook this thing and please if you do not have potatoes then you can use sweet potatoes to replace it and do not worry about its sweetness because it will not affect the taste. This is how to cook Pork Adobo with Potatoes (Adobong Baboy):

HOW TO COOK PORK ADOBO WITH POTATOES (ADOBONG BABOY)

Ingredients

1 ½ lb pork tenderloin (cut into cubes)

3 teaspoon of vinegar

1 cup of low sodium soy sauce

6 cloves of garlic (minced)

2 pieces of Bay leaves (Laurel)

1 teaspoon of ground pepper

1 cup chopped Potatoes

1 ½ cup of water

2 tablespoon of cooking oil

Cooking Procedure

1. Put the oil in a frying pan and heat.

2. Saute the garlic until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add soy sauce, bay leaves and water.

5. Add the Potatoes. Simmer until cooked and the pork is tender.

6. And serve with rice.

HOW TO COOK ADOBONG BABOY SA GATA (PORK ADOBO IN COCONUT MILK)

  How To Cook Adobong Baboy Sa Gata (Pork Adobo In Coconut Milk) –Here is another exciting Filipino dish I would like to share with you. It is common but not like the very famous kind of Adobo that used with soy sauce. This time, we are going to cook Adobong Baboy but instead of soy sauce, we are going to use coconut extract or coconut milk. They have almost the same ways and procedures in cooking but there is one thing different between them and that is the use of coconut milk.

 

   If you are going to ask me which one would I prefer, I would prefer both.They are even to me but sometimes because soy sauce is way cheaper than coconut milk as well as Adobo sa Gata is tricky, we would want to use soy sauce. But if fresh coconut milk is available which is not always happening, I would use coconut milk and that means cooking Adobo sa Gata is like occassional. If you are used to adding potatoes to your Adobo, you can add them too to this Adobo sa Gata dish and I find the potatoes way tastier with Coconut milk. So prepare all the ingredients and let us get started. This is how to cook Adobong Baboy sa Gata (Pork Adobo In Coconut Milk):

HOW TO COOK ADOBONG BABOY SA GATA (PORK ADOBO IN COCONUT MILK)

Ingredients

1 ½ lb of pork tenderloin (cubed)

3 tsp vinegar

3 tablespoon of Patis (fish sauce)

6 cloves minced garlic

1 medium size onions (sliced)

2 pcs bay leaves (laurel)

1 tbsp pepper (ground or whole)

1 cup of water

1 ½ cup of fresh Coconut milk

2 tbsp cooking or vegetable oil

Cooking Procedure

1. Put the oil in a frying pan and heat.

2. Saute the garlic and onion until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add fish sauce, bay leaves and water.

5. Simmer for 20 minutes or until pork is cooked.

6. Add the coconut milk. Simmer for another 10 minutes or until the pork is tender.