HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO COOK FILIPINO STYLE PORK BARBECUE -Barbecue is not an original Filipino food but since the Philippines is partly influenced by Western culture, barbecue has become one of the dishes commonly prepared and served in the Philippines not only in the fancy restaurants but also in many small food shops and food carts. This delicious dish is always present in the table whenever there is an occasion like birthdays, baptismal, weddings and even family reunions. There are many versions of barbecue cooked in the Philippines like the bistek style barbecue, sisig style barbecue but the most common of them is the Filipino style. To me, this one is the best because it gives me sweet, sour and salty tastes with a little hotness just right making it good for the kids. In this recipe I am about to share with you requires calamansi but if you don't have calamansi you can replace it with lemon or orange. Also we are going to use soda pop like Sprite or 7up. You can use your favorite soda pop like for example you want to use Mountain dew. Here is the recipe:

HOW TO COOK FILIPINO STYLE PORK BARBECUE

INGREDIENTS
2 lbs pork loin
1/2 cup soy sauce
1/2 cup soda pop
1/3 cup water
2 tablespoon calamansi extract
6 cloves garlic (minced)
1 red onion (minced)
1 teaspoon freshly ground pepper
6 tablespoon banana ketchup
1/2 teaspoon salt
1 tablespoon sugar

Barbecue sticks
grill

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, combine together all marinade ingredients. Stir until the sugar and salt are dissolved.
2. Cut the pork into thin strips good enough to skewer.
3. Add the pork into the bowl and marinate for 4 hours.
4. Skewer the pork using bamboo stick skewer.
5. In a charcoal grill, grill the pork for 15 minutes. Spread pork with marinade using a clean barbecue brush from time to time.
6. Do the grilling process for the rest of the pork.
7. And serve with red wine.

HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO COOK KINILNAT

HOW TO COOK KINILNAT -Kinilnat is a Filipino dish very famous in Ilocos region in the Philippines. This dish is a vegetable salad usually made of vegetable leaves. Instead of using mayonaise, Fish sauce or bagoong isda is used as condiment for this dish. Raw tomatoes and onions are also commonly used as ingredients. There are many kinds of vegetables that can be used in making Kinilnat like sweet potato tops, eggplants, chayote tops, green chilli, pumpkin blossom, string beans, etc. Also many kinds of souring agents can be used too like tomato, calamansi, vinegar, cooked tamarind extract etc. Kinilnat is best serve with fried fish or chicken because these foods compliment the taste of sour and salty steamed vegetables. Here is the recipe:



HOW TO COOK KINILNAT

INGREDIENTS
1 bundle sweet potato tops
fish sauce or bagoong isda to taste
5 pieces cherry tomatoes
1 red onion
MSG (optional)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Prepare the sweet potato tops by removing the hard stems and wash thoroughly.
2. In a pot, pour 1 cup of water and bring to a boil.
3. Add the sweet potato tops and cook for 3 minutes. Do not overcook.
4. Remove the vegetable from hot water and transfer in a bowl.
5. Was the tomatoes, cut into dices and add to the bowl.
6. Wash the onion and thinly slice, add to the bowl.
7. Add a pinch of MSG if you like.
8. Serve with rice and fried fish. Enjoy!

HOW TO COOK KINILNAT

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