Lalaine from Kawaling Pinoy in the house and she's cooking some Pozolo Rojo #pozolo #mexican

Huwag puro nilagang Mani ang gawin Panutsa or Peanut Brittle

Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee). I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya. So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee). “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee. This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session. I’m a bit vague about this dish as I always thought that “Lugaw” (Filipino Congee) are all the same, some are just tastier then others. But thanks to my high school classmates at ILHS 1987-1991 in Malabon and through the power of Facebook, they gave me some ideas on how to make my first “Goto” and what tasty side dishes you can team it up with. What I did with my Goto (Filipino Beef Congee) is to make it purely more in the Beef side of things so that it is not to be confuse with Arroz Caldo (Filipino Chicken Congee). I didn’t do half and half…like use chicken stock instead of beef stock, as this is my first try on making this dish and I want the Beef flavour to shine. I’ve made my own Beef stock from the free beef bones (about 3kg) my Inala butcher gave me and simmered my Beef Brisket, Tripe and Tendons on it till tender. What came out of this wonderful broth was a very tasty and flavourful Goto….. to tell you the truth, I love it more than Arroz Caldo. So here’s my recipe and I hope anyone who tries it will love it too… GOTO (Filipino Beef Congee) INGREDIENTS: 300g cooked beef brisket, sliced 250g cooked beef tripe, sliced 1 1/2 cup glutinous rice (malagkit) 5 cloves garlic, finely crushed 50g ginger, sliced 1 large onion, sliced 5 tbspn cooking oil 2 litres of homemade beef stock 500ml water 1/4 tspn ground turmeric 1/4 tspn ground black pepper 50ml fish sauce *used AUS. Measuring Cups & Spoons ~ You can separate a handful of the Beef Brisket and Tripe for “Toppings” if you want to. ~ Rinse your glutinous rice a couple of times over cold water, drain well and set aside. COOKING PROCEDURE: ~ Heat your cooking oil and deep fry your garlic till golden brown. Remove the pot from heat to avoid burning your garlic. Scoop your fried garlic with a ladle and drain well before placing in a bowl lined with kitchen paper towels, set aside for “Toppings”. Leave the hot oil in the pot and put back to your stovetop. Sauté your ginger and onions till translucent in medium-high heat. ~ Add in your sliced Beef Brisket and Tripe, stir it a couple of times and then place in your turmeric and pepper. Stir in your fish sauce and let the mixture simmer for 15 seconds. ~ Stir in your rinsed/drained glutinous rice. Make sure the rice soaks up the liquid in the pan. Pour in your beef stock and water. Stir to evenly disperse the rice and brisket/tripe, make sure you scrape the bottom of the pot to unstuck anything that is stuck. Bring to boil, then lower the heat to simmering stage, dispose the scum that accumulates on the surface. Keep stirring the sides and bottom of the pot to prevent burning your Goto. ~ It’s done once the rice starts to crumble and blend with the liquid. Turn off the stove and let the pot sit there for awhile, while you prep for the toppings. RECOMMENDED TOPPINGS: Fried onions/garlic, , Chopped Fresh Chives or Shallots, Sliced Cooked Beef Tendon/Brisket/Tripe, Whole Boiled Eggs and crushed Chicharon (Pork Crackling). Crispy Fried Tofu Cubes would be great as a topping too to add more texture to your Goto. BEST WITH: Tokwa’t Baboy, a good squeeze of half of a calamansi or a small wedge of lemon and for good measure, fish sauce & ground pepper on the side for individual seasoning. In Malabon, we traditionally order a side plate of 1-2 pcs of Sumpia (Vegetable Medley Spring rolls) along with our Congee. NOTES: I’ve made my homemade Beef Stock a couple days ahead as I refrigerated the cooled/sieved liquid stock to make the oil on top solidify so it is easier for me to remove it the next day. After removing the solidified oil on top of my beef stock, I then use the stock to simmer my Beef Brisket, Tripe and Tendon (optional) till they become tender….1 to 1 1/2 hour. Once cooked to my desired softness, I then remove/let it cool and then refrigerate. They are easier to cut into thin slices after refrigeration. Once you start boiling/simmering the Goto you have to constantly stir the mixture to avoid parts of it sticking to the bottom. Burning the bottom is not the ideal thing you want in the end, imagine bits and pieces of burnt parts floating around…not really appetising! Skimming and disposing the floating scum while the Goto is simmering will give you a clean overall congee with no brown bits floating around. Ground Turmeric will give you that distinct yellow tinge that most Filipino Congee have.

Ginisang Togue with crunchy bean sprouts, soft tofu, plump shrimp, and earthy black fungus mushrooms. This stir-fry recipe is simple yet flavorful and nutritious. This quick and easy recipe is ready in less than 30 minutes—perfect for those busy weeknights!

Poqui Poqui dish looks funny and even sounds funny (for Filipino's it even sounds funnier) but don’t be deceived by its looks as this is one amazing recipe

Kulinarya’s theme for the month of February 2011 is FILIPINO APHRODISIAC FOOD. For this month’s Filipino dish theme, to tell you the truth I was a bit lost as the only Filipino Aphrodisiac Food I know is Balut and Soup No.5 (Filipino Soup with Bull’s “you know what!”). This two main Filipino Aphrodisiac Food have that famous urban myth with the locals that it will give males longer stamina in that private exercises that usually occurs behind the bedroom doors. If you haven’t known yet, there’s something about animal private parts associates with human sexual drives in Asian countries….but chicken butts is grouped separately because it’s associated with being talkative (Filipino urban myth) if you eat too much, LOL! PULUTAN COOKBOOK So, because it is hard to find Bull’s “you know what!” here in Brisbane, Australia and I for one won’t dare to eat the dish….I went and look at my growing pile of cookbooks. I found the “Pulutan” cookbook that was given to me by my gorgeous cousin Miss C. from the Philippines. Thank you, Insan! Aphrodisiac Food in general, also includes Seafood and Chilies so what I selected for this February’s Kulinarya theme was “Gising! Gising! (Seafood Extreme)” from the “Pulutan” cookbook which was compiled by two soldiers that was detained because of their participation on revolting against the past Arroyo’s government because of mishandling of military funds. While they were detained, they made good use of their time and collected Pulutan recipes from people around them that are usually cooked to be paired out with beers and spirits drinking sessions. Filipinos eat/nibble while they drink, which I think is healthier then just drinking straight which I find boring. I associates Aphrodisiac Food with Pulutan (dishes for drinking session) because the ingredients to name a few are seafood, chilies, weird and wacky animal parts. In the Philippines, it’s the men who cooks their homemade Pulutan for their own private drinking sessions. It’s like here in Australia, guys gather around the Bbq with their ice cold stubbies (beers) cooking snags (sausages) and chops (lamb/beef/pork)….foodie male bonding, I guess=) Okey, I better stop….we have to focus on the dish=) I think this post is going to long now, hehehehe! I should post about Pulutan separately, such a good topic to talk about=) Tagalog meaning of Gising! Gising! is “Wake Up! Wake Up!”. GISING! GISING! (SEAFOOD EXTREME) adapted from Pulutan Cookbook INGREDIENTS: 1kg assorted seafood (shrimp, squid, tuna & cooked mussels) 4 tbspn butter 2 large garlic cloves 1 small onion 100g broccoli 100g cauliflower 100g string beans 100g snow peas 100g carrots 1 small red capsicum 3 tbspn oyster sauce 4 tspn dark soy sauce 1 tspn sugar 1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped) cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch) good pinch of ground black pepper *used U.S Measuring Cups & Spoons MARINARA MIX (Mussels, Salmon, white meat fish, Shrimp & Squid) GISING! GISING! (SEAFOOD EXTREME) PREPPED VEGES ~ Peel your garlic cloves and onion, mince the garlic and slice onion thinly. Rinse and topped/tailed string beans and snow peas, slice the string beans into 3 pieces each. Peel your carrots and slice into your desired shapes. Deseed your capsicum and trim the edges and cut it into cubes. Trim your broccoli and cauliflower into mini trees/flowerettes and rinse. COOKING PROCEDURE: ~ Separate the Marinara mix into squid & tuna, shrimps and mussels as we are going to cook this groups in stages. ~ In a large wok/pan, heat (medium high) the butter and sauté the garlic and onions. Add in the fish and squid pieces, stir for awhile till they become slightly cooked. Stir in the shrimps. ~ Keep in stirring mixture till the shrimps turns light orange. Add in your mussels and sauté for another minute. Pour in your prepped vegetables and stir fry for around 2-3 minutes. ~ Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce. Reduce the heat into medium heat, give the mixture a good stir and let it simmer. Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce. Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked. Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much. ~ Pour Gising! Gising! (Seafood Extreme) in a large serving bowl or a large sizzling plate and serve while it’s still hot. BEST WITH: Crispy Fried Fish and Fresh Steamed Rice or a couple of Ice Cold Beers. NOTES: Mr. H and I finds the original recipe quite salty so I reduced the oyster sauce from 4 tbspn to 3 tbspn and soy sauce to just 4 tspn, omitted the salt and added sugar to create that roundness on the combined flavours. This Gising! Gising! version is very tasty, this dish is more like a Spicy Seafood Chopsuey to us, we find it delicious! The Marinara mix here in Australia is already cleaned and prepped so I don’t have to do anything with it, except I rinsed the batch I bought in Woolworths as some crazy person thinks putting chopped parsley into it as decoration is good…..not! Picking bits and pieces of parsley is quite annoying=( Specially if it’s not required for the recipe. I know…..I know, there are other versions of Gising! Gising! Cusinera will definitely cook them in the future and will let you know which one tops from the rest=)

Cooking Cebu Torta Cake is now made easy with this recipe! See the ingredients and cooking instructions here.

A vegetable derived snack that captures the \"Pinoy Sarap\" of good old-fashioned chicharon in an exciting vinegar flavor. It has a soft crunch and a great mix of onion and garlic flavour.

Hulatang is a Chinese breakfast soup dish prepared with meatballs and vegetables in spices like white pepper, Szechuan peppercorns and, chilli oil.

Royal Bibingka, a native delicacy from Ilocos, is a baked sticky rice cake that is chewy, mildly sweet, and utterly delicious. It is topped with a buttery and cheesy crust, giving it a rich and savory taste. This recipe is made special by adding macapuno strings for more texture and flavor.

Chicken Guisantes or Chicken and Green Peas Stew is my go to dish when I want to eat something simple yet satisfying for dinner. I like chicken guisantes because its taste is not overpowering and it is also easy to prepare.

TOKNENENG & KWEK KWEK WITH PIPINO DIPPING SAUCE The names sounds funny I admit but I love these gorgeous Filipino Orange Tinged Battered Chicken & Quail Eggs. Who ever thought about how to concoct this Filipino snack is heaven sent from above. You see, it starts with a boiled egg and then it gets coated with an orangey batter then deep fried….teamed up with a fantastic vinegary or sweet based sauce and you got a winner! Out in the streets in the Philippines, Kwek Kwek and Tokneneng are served as a quick street snack. TOKNENENG Now, there’s a bit of confusion on which is Kwek Kwek and which is Tokneneng. In this post I will say…Kwek Kwek are the Chicken Eggs and Tokneneng are the Quail Eggs. Why? Let me explain…think of Quack Quack (sounds from an adult duck), don’t you think it sounds like Kwek Kwek, lol! You see originally they use boiled Incubated Duck Eggs (Penoy & Balut) to make the bigger Orange Tinged Battered Eggs. The Quail Eggs version came after that and don’t you think Tokneneng sounds more like “little things”? I think later on also the vendors started using Chicken Eggs instead of Penoy (Boiled Incubated Duck Eggs that didn’t form a baby chick inside) because they are cheaper to buy and readily available anywhere. KWEK KWEK Do you know where this Orange Tinged Battered Eggs started from? I remember my Mom telling me when I was in Elementary that the people who sells the Balut and Penoy at night time, sells the leftover eggs to the Karinderyas (Street Eateries) for a fraction of the original price the next day as they are not fresh anymore and in turn the Karinderyas turn them into deep fried orange tinged battered snacks accompanied with a spicy vinegar sauce. Every time my Mom does her shopping in the Palengke (Wet Market), she always brings 1-2 Kwek Kwek (the Balut version) at home and eats them. I use to beg her for me to eat one but she only gives me some of the deep fried batter coating as she believes I might have indigestion (hindi matunawan) from the eggs itself. I don’t know if this story is right but it makes sense to me….it’s like the Pork Tocino (Sweet Cured Pork) story, the lady have some leftover meat that was not sold for that day and she sweet cured the meat to avoid wastage. If you have an interesting story about how Kwek Kwek and Tokneneng came about please share, and also if you think my theory on which is Kwek Kwek and Tokneneng are wrong please explain why and how you came about to the conclusion that it’s the other way around… Okay….I better stop the chitchat now and focus on typing how I’ve cooked this delicious Filipino snack. I’ve done a couple of trials making Kwek Kwek & Tokneneng for the past few years and I think this recipe is close enough replicating what I remember eating when I was in the Philippines many years ago. KWEK KWEK & TOKNENENG (Filipino Orange Tinged Battered Chicken & Quail Eggs) INGREDIENTS: 1 cup plain flour 1/2 cup corn starch 1 cup water 4 tspn annatto powder 1/2 tspn coarse table salt 1/4 tspn ground black pepper 3 Chicken eggs 3 dozen Quail eggs extra corn starch for dusting the peeled eggs cooking oil for deep frying *used U.S Measuring Cups & Spoons ~ Combine all the dry ingredients together in one medium bowl. COOKING PROCEDURE: ~ Add in your water to your dry ingredients and whisk the mixture till the texture becomes really smooth and free from any lumps. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs. ~ Boil your Chicken and Quail Eggs: Chicken Eggs simmer for 6 minutes & for Quail Eggs simmer for 5 minutes. Let the eggs cool before peeling the shells. ~ Heat your cooking oil in a medium saucepan on high. Once the oil is hot enough for deep frying, lower the heat to medium high. ~ Once you have peeled all your eggs, roll each one of them in corn starch, then dunk 3-5 at a time into the batter mixture. ~ Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick together. ~ Once the battered eggs floats on top of the hot oil, let them cook for a further 5-10 seconds before removing them. Place in a big metal sieve or metal colander to let the excess oil drip. ~ Highly recommend that Kwek kwek & Tokneneng be served immediately after cooking. BEST WITH: Sawsawang Pipino, Chili & Garlic Vinegar Dipping Sauce, Red onion & Garlic Vinegar Dipping Sauce. NOTES: The purpose of two spoons handling the eggs into the batter is that you scrape the underside of the spoon holding the coated egg with the other one to avoid too much batter drips going to your hot oil before dropping the egg. It is up to you how much annatto powder you want to use, as it doesn’t affect the overall taste of the batter whether you use less or more. The cooked coating (batter) goes from crispy to soft with some crispy bits once the battered eggs cools down. The purpose of the coating is to absorb what sauce you add on.

Tocino is a very popular cured meat in the Philippines as well as other Spanish colonized countries such as Cuba and Puerto Rico. Tocino came from the same Spanish word which means “bacon”.

Royal Bibingka, a native delicacy from Ilocos, is a baked sticky rice cake that is chewy, mildly sweet, and utterly delicious. It is topped with a buttery and cheesy crust, giving it a rich and savory taste. This recipe is made special by adding macapuno strings for more texture and flavor.

Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine

Most of the recipes out there uses Condensed Milk, we don't and trust us this is the closest Cheese Pimiento to the commercially available one.

Lechon manok basically is the roast chicken of the Philippines but it’s quite unique as it is flavoured differently and cooked in a charcoal spit. Like any roast it is stuffed but the stuffing on lechon manok is not to be consumed but rather give a distinct flavour and aroma to the chicken.

Waknatoy or what they call the "Marikina Menudo" is a type of menudo that is prepared similarly but with additional ingredients like Vienna sausages and pickles.

Pinakupsan are bite sized pieces of fatty pork belly is slowly cooked using its own fat instead of deep frying them with oil.

Finally!!!! Here’s my revised Leche Flan Chiffon Cake Recipe. The first version I’ve posted needed some tweaking and thanks to Betty Q, I have resolved the problem with regards to the chiffon cake layer. I have used a different Leche Flan recipe this time that doesn’t include the egg whites…I totally much prefer the pure egg yolk version. I hope you truly enjoy trying out this recipe as this is definitely a “keeper”. BEST LECHE FLAN CHIFFON CAKE INGREDIENTS: Leche Flan (Filipino Crème Caramel) Custard Mixture Betty Q's Basic Chiffon Cake Toffee~ * For a rectangle baking pan (22cm x 32cm) – 1 cup sugar * For a round aluminium pan (22cm across/6cm depth) – 1/2 cup sugar COOKING PROCEDURE: Preheat oven at 180C. IMPORTANT: I’ve used the round aluminium pan and only used 1/2 of the Leche Flan Recipe and Betty Q’s Basic Chiffon Cake. You’ll have extra cake batter for a large mamon tin. If you are using the rectangle baking pan, whole quantity for both recipes and 2x large mamon tins of extra cake batter. TOFFEE BASE: ~ In medium-low heat, slowly melt the Toffee-sugar in the baking pan, gently shaking it once in a while to distribute the heat. ~ When the sugar is halfway melted, stir with a spoon till all the sugar granules are melted. Set aside and let it cool. Don’t be alarm if you hear cracking noises from your harden toffee, it’s normal. LAYERING: Top Left & Right: Pour the Custard mixture over the cooled harden toffee . On top of the Custard Mixture, gently pour in the Cake mixture leaving approximately 2.5cm clearance on top of the round tin. Bottom Left & Right: Smooth the surface of the cake batter on the round tin. For the extra batter, sprinkle some water on the mamon tin and fill it up 3/4 capacity. Smooth the top surface to eliminate as much bubbles. BAKING: Top Left & Right: Prepare your water bath. The tray have to be bigger than your baking pan. Use something to raise the bottom of your baking pan, so that it is not in contact with the tray. Place your baking pan on top of the rack and pour hot water till it is touching the bottom of the baking pan. Bottom Left & Right: Carefully place the tray inside the oven, if you can carry the weight. Another alternative is put the water bath first inside the oven, followed with the baking pan. I just place the extra mamon tin/s inside the oven where there is enough space for it. Bake for 45-60 minutes until the top turns into a nice golden colour or alternatively prick with a bamboo skewer in the middle of the cake, if it comes out clean, it means it is cooked. Once done, remove the baking pan & mamon tin/s from the oven and let them cool down. ~ Using a small knife, carefully run it along the the edge of the cake to loosen it from the baking pan. Place a large serving plate on top of the baking pan and flip it over, making sure that you’re holding them tightly together. Refrigerate before serving, cut into individual wedges. ~ To extract your mamon, gently separate the frill edges first from the sides of the tins and with a paring knife slowly detach the lower side parts till you can completely remove the mamon with your fingers. NOTES: What more can I say….. just perfect! You can compare the old version with this one and you have to agree this looks so beautiful and the chiffon more stable and lighter in texture=) I’ve cooked this twice, first with the rectangular baking tin but I find it too big for our TRIBE’s daily consumption.

This is a recipe for Bibingka Muffins.

Buridibud is a vegetable soup dish similar to dinengdeng, the main difference is that this dish uses sweet potatoes as its main ingredient where it is cooked to the point that it's so soft it breaks down with the soup giving it a thicker texture.

Try this easy recipe for Pichi Pichi, a Filipino delicacy made from cassava, sugar, and water. Steamed and coated in grated coconut or topped with cheese.

Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk. A popular dish in Laguna province located South of Manila, Philippines where it can be seen everywhere from street side stalls to walking vendors.

The most basic and traditional way of preparing udon it Kake udon where noodles are served in a simple soup stock called kakejiru. Kakejiru is a mixture of three of the most common ingredient in the Japanese cuisine the soy sauce, mirin, and dashi.

Learn how to make the classic Filipino steamed rice cake or Puto using simple ingredients and know the secret to make sure they come out fluffy and airy but moist.

Tinumis sa Sampaloc is a FIlipino dish made with pork and/or its offal slowly braised in pork blood and tamarind extract.

SharePin Share21 Famous Filipino Desserts. This is an update of my 10 Filipino Desserts for Noche Buena. This Filipino Desserts are perfect the whole year round. You have ice cream for summer, the Window Cathedral for Breakfast and Biko for the New Year. The rest you can make anytime you want. Prepare this desserts forContinue Reading

Mango Bango is super easy to make yet so delicious. Made with juicy mangoes, palm fruits, and sweetened cream, it's a sweet treat you'd want year-round.

Halabos na Hipon is one of the simplest shrimp recipe that I know. It is simply cooking shrimp using salt and a little water. However, I added a little twist in this recipe: lemon soda such as 7-Up, Sprite, or Sierra Mist is required instead of water.

Filipino Spaghetti is the ultimate comfort food. Made of ground beef, hot dogs, sweet-style sauce, and banana catsup, this pasta dish is a guaranteed party hit!

This is a recipe of pinakbet with lechon kawali. It is a dish composed of mixed vegetables with shrimp paste and chopped crispy deep fried pork belly on top.

Adobong Tarlac is type of adobo popular in Tarlac, cooked with the usual ingredients like your choice of meat, soy sauce, vinegar, tons of garlic plus pineapple juice and pineapples.

Like the regular bibingka, royal bibingka is also associated with Christmas but mostly in Vigan. Though it shares the name with the normal bibingka they are two different rice cakes as this one uses glutinous rice flour which makes the texture sticky and dense.

Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta.