Friday, December 6, 2013

STICKY RICE MANGO



Sticky rice also known as glutinous rice. It is a sweet rice form of short grain rice that has higher starch content. Try this classic delicious Thai dessert sticky rice with mango. So creamy cooked in coconut milk and garnish with mangoes and toasted coconut. It is sweet and you will absolutely love it!

Preparation time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS:
2 cups glutinous rice
2 1/3 cups of water
2 ripe mangoes
3 tbsp. coconut toasted
1 can coconut milk
2/3 cup sugar
Pinch salt
2 pieces pandan piece

PROCEDURE:
1. Wash the rice then add water and let stand for at least 2 hours or overnight.
2. Cook rice then set aside.
3. Combine coconut milk then add sugar and salt.
4. Add pandan leaves and simmer for 10 minutes to blend flavors.
5. Continue simmering until thick enough that it covers the back of the spoon.
6. Add half of the mixture to warm rice.
7. Mix well and form into balls, then top with mango slices.
8. Drizzle with remaining coconut sauce.

Wednesday, December 4, 2013

SINAMPALUKANG MANOK

Have your dinner with this simple and easy to prepare sinampalukang manok or as simple as sinigang na manok. Delicious sour chicken soup recipe with some vegetables and souring agents. 

Preparation time: 15 minutes
Cooking time: 40 minutes

INGREDIENTS:
1 whole chicken (native if available) cut into serving pieces
1 thumb ginger, sliced thinly
1 medium onion, sliced thinly
3 cloves garlic, crushed
3 cups sampalok leaves, (fresh and young) wrapped inside cheese cloth
1 cup sliced radish
1 eggplant cut into bite size pieces
Fish sauce to taste
Finger chilies if desired

PROCEDURE:
1. Sauté garlic, onions, ginger in some oil.
2. Add chicken pieces and sauté till lightly colored.
3. Add water to cover and place bag of sampalok leaves.
4. Simmer till chicken is tender. (put breast part last as this cooks quickly).
5. Add vegetables and simmer till just cooked. Add chili if desires.
6. Squeezed sampalok parcel to get the most juice into the broth.
7. Season with patis (fish sauce).

Tuesday, December 3, 2013

SPAGHETTI WITH TAHONG SAUCE



Tahong or mussel is common and widely available seafood for Filipinos. It is usually baked, fried, smoked, broiled or steam. Aside from its authentic taste it is also popular for its nutritional benefits. Rich in protein and good for developing muscles and growth.  Try this nutritious Filipino dish spaghetti with tahong sauce, so tasty and yummy for your best dinner.

Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes

INGREDIENTS:
1 large onion, chopped
2 tsp. minced garlic
¼ cup olive oil
1 cup canned whole tomatoes
1 cup tomato sauce
1 small can tomato paste
1 cup port wine
1 cup tahong broth
2 tsp. sugar
Salt to taste
½ tsp. pepper
1 tsp. ground oregano
1 tablet shrimp broth cube
3 cups tahong meat, partially cooked
2 tbsp. chopped wansuey, or kinchay
500g Spaghetti, cooked
Springs of wansuey

PROCEDURE:
1. Sauté onion and garlic in olive oil.
2. Stir in tomatoes, tomato sauce and paste, port wine, tahong broth, sugar, salt and pepper, oregano and shrimp broth cubed.
3. Simmer uncovered, stirring often for 1 hour or until thick; stir tahong and wansuey.
4. Transfer drained pasta in a large bowl.
5. Top with tahong sauce; toss to mix well.
6. Serve with springs of wansuey.