HOW TO MAKE BELEKOY (RECIPE)

                                image source: 365greatpinoystuff.wordpress.com
HOW TO MAKE BELEKOY (RECIPE) -Belekoy is a very popular sweet Filipino dessert in the Philippines. This pastry is made primarily of flour and sugar commonly coated with sesame seeds. I am not sure but i think this sweet food originated in Bulacan province where pastries and cracklings industry is booming. There are many pastry stores and shops in the country where you can find Belekoy but the most common place to find this delicious dessert is the bus, yes, you hear me. Many street vendors ride buses to offer their products like cold water, nuts, burgers, cracklings and candies. One of these products is Belekoy. This soft candy is not expensive at all, in fact, you can buy a small pack for only 20 pesos. What I am going to share with you is a fruit-flavored version of this candy. It is not the original one but you can still have the taste of the original flavor that this candy has to offer. Here is the Belekoy recipe:

HOW TO MAKE BELEKOY (RECIPE)

INGREDIENTS
3 cups glutinous rice flour
1 1/2 cups brown sugar
1 litro pack instant apple juice powder
2 1/2 cups water
1 teaspoon vanilla syrup
4 tablespoon sesame seeds (toasted)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Put a skillet over low heat, put the rice flour and toast while mixing until the color turned light brown. Do the process for sesame seeds.
2. In a pot, pour water and bring to a boil. Add the sugar and juice powder and stir until the sugar is dissolved.
3. Add the vanilla and toasted rice flour and cook until the mixture becomes thick and solid enough while folding.
4. Remove from heat and let cool down.
5. Cut the cooked mixture into desired shape.
6. On a very clean board, scatter sesame seeds.
7. Roll the belekoys over the sesame seeds until coated.
8. Wrap the belekoys with cellophane.
9. Good for kids as baon.

HOW TO MAKE BELEKOY (RECIPE)

HOW TO MAKE COCONUT TIRAMISU

HOW TO MAKE COCONUT TIRAMISU -Tiramisu is an Italian dessert made of coffee and ladyfingers dipped and layered with creamy egg and sugar mixture. There are tons of Tiramisu recipes in the world and this dessert has many versions. This dish has also been evolved into many varieties of cakes and pastries. The history of Tiramisu originated in Veneto, italy in the 1960s. The original ingredients is composed of finger biscuits, sugar, coffee, egg yolks, cocoa and mascarpone cheese. This dessert is very similar to graham cake. Tiramisu can be made in round or tile-like shape. If you are going to use biscuit, I would suggest that you make it shape like a tile. I have seen many Tiramisu made with many different creamer ingredients. Most of the cakes and pastries ingredients can be used in making Tiramisu like chocolate, almonds, pineapple, yogurt, raspberry and coconut. In this recipe I am going to share with you, we are going to make Tiramisu inspired with tropical twist. Here is the recipe:

   image source: wikipedia.org

Prep Time: 25 min
Yield: 5 servings

HOW TO MAKE COCONUT TIRAMISU

INGREDIENTS
1/2 tablespoon nescafe classic coffee
2 tablespoon brown sugar
7 oz. coconut milk (divided into two)
8 tablespoon toasted coconut (shredded)
1/2 cup milk
2 oz. instant pudding (vanilla or maple flavor)
4 oz. whipped topping
1 pack soft ladyfingers (separated)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, combine together  coffee, 1/2 cup coconut milk and milk. Whisk thoroughly until the coffee is dissolved.
2. Beat together pudding mix, remaining milk and remaining coconut milk for 2 minutes. Add whipped topping and stir.
3. Dip the ladyfingers in coffee mixture to coat. Arrange in one layer at the bottom of a square pan. Add half of the pudding mixture to cover the first layer and do the process for the remaining mixtures and ladyfingers to do the layers. Garnish with toasted coconut. Cover with lid and Refrigerate.
4. Serve with mango juice.

HOW TO MAKE COCONUT TIRAMISU

HOW TO MAKE PATUPAT

HOW TO MAKE PATUPAT -this dish is a Filipino delicacy made from glutinous rice wrapped in banana or coconut leaves. It is very traditional because Patupat is always present in most Filipino homes during occasions like birthdays and Christmas. In the Philippines, All Souls' Day is not complete without this dish. Patupat is very popular in Ilocos and Kapampangan regions in the country where sugarcane and glutinous rice are the main agricultural products. This dish is very easy to make. You will only need 3-4 ingredients. Glutinous rice is the main ingredient of patupat. Sweetener for this food has many options like sugarcane extract, brown sugar and sinuklob. Patupat is very similar to Suman but the difference is that Suman is not as sweet as Patupat and also, brown sugar or sinuklob is not used in making Suman, unless you want to dip your suman in it. You can even tell which is which by just looking at their appearances. Suman is shaped like a bar or log and Patupat is shaped like a cone. There are many households in the country that have a hard time getting fresh coconut milk, so instead of using it, they use heavy cream as a replacement. Here is the easy Patupat recipe:

HOW TO MAKE PATUPAT

INGREDIENTS
1/2 kilo glutinous rice
2 cups coconut extract
8 tablespoon brown sugar

for wrapping (not meant to be eaten)
banana leaves, cut into 1/2 x 1 ft rectangles
culinary string

WRAPPER INSTRUCTION
Wash the banana leaves carefully. Singe the banana leaves in fire for few seconds but do not burn it. It is needed to avoid the leaves from tearing.

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, pour water. Soak the glutinous rice not less than 3 hours.
2. In a rice cooker, cook rice with coconut milk and sugar. When the coconut is absorbed by the rice, remove from heat.
3. Using a plastic cup, scoop glutinous rice, 1/2 cup at a time and wrap it with banana leaves. Form and shape it like a cone.
4. Tie both ends with string to secure it.
5. Using a steamer, steam the cones for an hour.
6. Remove from heat and cool down.
7. Serve with hot or cold drinks.

HOW TO MAKE PATUPAT

HOW TO MAKE BURONG MUSTASA

HOW TO MAKE BURONG MUSTASA -Mustard Green or Mustasa in Filipino is a leafy vegetable commonly used in making vegatable salad and stews. This vegetable is very abundant in the Philippines especially during the months of October and November. There is almost endless possibilities for this vegetable to be cooked and prepared. One of these dishes is Burong Mustasa or Pickled Mustard Green. This dish is very similar to Burong Mangga and Kimchee of the Koreans. This dish is very easy to make but requires longer time for the preparation because the fermentation process is needed. The ingredients for Burong Mustasa are not hard to find, in fact, you will only need four but container jar is needed for the fermentation process. Here is the recipe.

HOW TO MAKE BURONG MUSTASA

INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.

HOW TO MAKE BURONG MUSTASA

HOW TO COOK CALLOS (RECIPE)

HOW TO COOK CALLOS (RECIPE) -Callos is a traditional stew dish in the Philippines made of beef tripe. This dish originated in Spain but as what the history tells us, Philippines used to be a colony of Spain for 300 years and that made some of the cultures of Spain adopted by the Filipinos. Callos is just one of those cultures. The common ingredients used in making Callos are beef tripe, chickepeas, bell pepper and chorizo. This dish could smell bad but there is a way to remove bad smell, this requires boiling the meat in a lemon and water mixture several times or if you do not have lemons, you can substitute it with calamansi or the more traditional guava leaves. If you are not into eating beef tripe, then you replace it with just pork tenderloin. You can also replace chickpeas with mungbean sprout if you can't find it in your local supermarket. Here is the recipe:

                                image source: sweetkalamansi.blogspot.com


HOW TO COOK CALLOS (RECIPE)

INGREDIENTS
1 kilo beef tripe
1 beef foot (chopped into serving pieces)
2 small pieces lemon (or 6 pieces calamansi, 20 leaves of guava)
1 red onion (minced)
8 cloves garlic (minced)
5 green chili
1 red bell pepper (cut into strips)
1 1/2 green peas
1 1/2 cup chickpeas
1 cup dark/black olives
3 cups thick tomato sauce
2 pieces chorizo (cut into halves)
oil
salt to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the meats by washing beef tripe and foot thoroughly with running water.
2. In a pot, pour water enough to cover the meat. Add lemon extract or calamansi.
3. Bring to a boil, drop the meat and simmer for 5 minutes. Repeat several times until the smell is no longer bad and until the meat is tender. Remove the meat and set aside both meat and stock.
4. In a skillet, heat oil. Saute garlic and onion.
5. Add chili and bell pepper. Saute for 3 minutes.
6. Add chorizo and and stir fry until almost cooked.
7. Add chopped foot and tripe and continue stir-frying for 5 minutes.
8. Add stock and simmer for 10 minutes.
9. Add all the remaining ingredients and simmer until all the vegetables are cooked.
10. Transfer in serving plates and serve.

HOW TO COOK CALLOS (RECIPE)