SUMAN SA LIHIYA WITH LATIK

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2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

SUMAN SA LIHIYA WITH LATIK

Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

SUMAN SA LIHIYA WITH LATIK

Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

Lasagna Roll Ups

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- Easy and delicious!
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3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce

Directions:
1. In medium bowl, combine chicken, cheeses, milk, and pepper.
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce and cover with foil.
6. Bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.

Makes 8 servings

HOMEMADE FRESH SPRING ROLL

Lumpiang Sariwa Ingredients

Fresh Lumpia Filling:

* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Lumpiang Sariwa Wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

Fresh Lumpia Sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Fresh Lumpia Seasoning:

* soy sauce to taste

How To Make Lumpiang Sariwa Fillings:

1). Saute garlic and onions. Add pork and shrimp.

2). When pork and shrimp are slightly cooked, add tofu.

3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

4). Season to taste. Cool before wrapping.

How To Make Lumpiang Sariwa Wrappers:

1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.

2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

How To Make Fresh Lumpia Sauce:

1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)

2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.

3). Stir until mixture becomes smooth and transparent.

How To Make Lumpiang Sariwa or Fresh Lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Note: Image may vary with the result of this recipe.


NOTE:

Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.


Source: FILIPINO FOOD RECIPES

BIBINGKA

INGREDIENTS:

½ cup melted margarine
1- 1/2 cups sugar
4 eggs, beaten
1 can coconut milk (12oz) or 1 ½ cup fresh coconut milk
1/2 cup fresh milk
2 cups rice flour
4 salted eggs, sliced
Grated coconut

METHOD of PREPARATION:

In a large mixing bowl, beat eggs until pale yellow.
Gradually add sugar until well incorporated. Mix in melted margarine.
Alternately add in flour and milk until well blended
Pour mixture ¾ full into baking dish greased with margarine and lined with wax paper (makes about 12-15 servings on small individual brioche molds).
Add in salted eggs on top and bake for 20 minutes on 300-350F preheated oven or until toothpick inserted in the center comes out clean.
Brush with margarine and sprinkle sugar and grated coconut if desired.

Source: I love Filipino Food

STEAMED CHICKEN STUFFED W/ STICKY RICE RECIPE

Ingredients

1 free-range chicken
300 gm glutinous rice
5 dried shitake mushrooms - soaked, stemmed and diced
50 gm dried chestnuts - soak for about 15 mins.
1 small can green peas - drained
3/4 cup water

Seasoning for glutinous rice

 1/2 Tbsp dark soya sauce
 3/4 Tbsp light soya sauce
 1.1/2 tsp sugar
 1/2 tsp sea salt
 1.1/2 cups chicken stock

Sauce

1.1/2 cups chicken stock
 2 tsp oyster sauce
 1 tsp dark soya sauce
 1/2 tsp each of : sea salt, sugar and light soya sauce 
2 tsp cornflour + 2 tsp water to thicken

Preparation

Wash and soak the glutinous rice for 7 to 9 hrs. Drain.

Poach the chicken in a wok of boiling water, turning it now and again till 3/4 done, about 20 mins.

Remove, drain and when cooled, rub sea salt inside out, set aside. Keep the chicken stock aside.

Heat up the wok with some oil and stir-fry the diced mushrooms and chestnuts.

Add in 3/4 cup water and let it simmer under low heat for 15 mins.

Mix in the drained glutinous rice, stir-fry and add in the seasoning, fry for a while and add in 1/2 cup chicken stock. Test for taste. Place the chicken on a plate and stuff the glutinous rice mixture into the cavity. Heat up a steamer and place the stuffed chicken onto a big bowl. Steam under rapidly boiling water for 1.1/2 hours. Check whether the glutinous rice is soft. Meanwhile, prepare the sauce with the chicken stock. Add in the sauces and thickening. Test for taste and toss in the green peas. Turn off heat. Transfer the chicken and rice onto a serving plate and ladle the sauce over the chicken. Serve immediately. Source: FB