Saturday, 8 December 2012

Yema

I have a few days left in the Philippines and as I think about it, all the more that I miss the little ones.  Being with them for the past few months made me more eager  to become a mother, most specially to have our own child.  I now know how to change diapers and I am good at it :-) and I don't get squeamish with kids' poop anymore unlike before.  I am proud of my small achievements so far.  I like making treats and cooking food for them so much that watching them devour every morsel of the food delights my heart.  I miss my nephews and niece terribly already (sigh)

Anyway, here's one of the many treats I have made for them - yema. Yema are sweet candies that I often make and sell during my elementary days.  I remember selling it at 25 cents a piece and my profit from making 1 can of condensed milk is P5.  P5 during that time is a big amount that allowed me to buy a few candies and biscuits.  I'm a bit of an entrepreneur when I was a kid :-)  but I lost it during my adult years :-(

This is my version of yema.  I know you have your own version too :-) Here is my recipe.  Sorry if I can't post any picture since we need to figure out what to do first on how to expand the video and photo allocation for our blog.

     YEMA

Ingredients:

Condensed Milk  - 2 cans (14 oz each)
Flour - 1/2 cup

Cooking Procedure: 

1.  Toast the flour in a pan over low fire until it turned brown.
2.  Pour condensed milk over the flour and mix well.  There should be no lumps.
3.  Continue stirring the mixture over low fire  until it thickens.
4.  Remove from fire and allow the mixture to cool.
5.  Scoop a teaspoon of the cooled mixture and place it in a colored celophane.  Shape it into pyramid.

Pack and sell :-)


© Fresha-licious (08December2012)

Friday, 7 December 2012

Ginataang Bayabas

Mammy cooked ginataang bayabas for merrienda and it brought back fun memories of our Lola Paring (Mammy's mother). When we are kids, we have a few guava trees around our yard and during summer time when they are in season, our Lola Paring will make ginataang bayabas almost everyday for our merrienda.  It may sound simple and rustic but during those times it was such a very delicious snack. We also even eat it for dinner :-) we simply add rice to it.

I still cannot post the pictures since we haven't upgraded our blog but that will come soon.  So for now, please bear with us :-)

     GINATAANG BAYABAS

Ingredients:

Ripe Guavas
Coconut milk from 1 coconut use the first and second squeeze only (around 2 to 3 cups)
Brown Sugar - 1/2 cup or to taste
A dash of salt


check our post on how to make coconut milk here.
 
Cooking Procedure:

1. Boil the ripe guavas until they are soft.  Drain it but set aside at least a cup or two of the broth.  Remove the seeds from the guavas
2.  Mix 2 cups of the guava water with the coconut milk, add sugar, and the salt.  Bring to a boil under medium fire.
3.  Add the guavas and simmer for 5 minutes.



You can click the links below for a collection of kakanin, Filipino merrienda, and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection

2. Filipino Merrienda collection

3. Filipino Delicacy collection
 
© Fresha-licious (07December2012)

Thursday, 6 December 2012

Dinengdeng nga Alukon ken Marunggay

This is my mother-in-laws recipe for a dinengdeng

     DINENGDENG NGA ALUKON KEN MARUNGGAY

Ingredients:

Chinese Moringga (marunggay) Leaves
Alukon
Lima Beans (Patani)
Bagoong Sauce to taste
Water - about a cup
Ginger, crushed
Onions, dice


Cooking Procedure:
1. Place water in a pot along with the ginger and onions and bring to a boil.  The amount of water will depend on how soupy or dry you want your dinengdeng / inabraw  
2. In a bowl, place the bagoong sauce with some of its fermented fishes.  Add boiling water then mash the fish to separate the meat from the fish bones.  Pour the bagoong into the boiling water excluding the fish bones.  Let it simmer.  
3.  Add the patani  and cook them until they are almost half-cooked
4.  Stir in the alukon and simme until it is cooked
5.  Toss in the moringga leaves and simmer for a minute then remove from fire.


© Fresha-licious (06December2012)

Wednesday, 5 December 2012

Tambo Tambong (Ginataang Bilo-bilo)



I am often asked by relatives, friends, and people we know, how many kids we already have, and most of the time answer them with "none yet"  with a smile.  But when they ask me "why?" followed by "what are you still doing (you're old!)"?  That causes me to flare up.  Yes, I get offended.  And I get even more pissed off when I explain our situation and then people would assume that they know everything and give all sorts of unsolicited advices that are most of the time inappropriate.  As if we are lesser human beings for not having kids of our own yet at our age. Why can't people learn to listen and understand first before they open up their mouth?  Which part of "we are consulting with fertility doctors so that we can have kids" is difficult to understand?  Sometimes it is really annoying to talk to people specially when they know nothing but still pretend to be experts of everything (sigh) Firstly, we want to have kids like any other couple that is precisely the reason why we are seeking medical help.  Secondly, whether  we want to have kids or not, is entirely none of any one else's damn business.  It is for us to decide and deal with it.  Got it???

Enough... We are posting more native filipino delicacies featuring glutinous rice and coconut milk :-)  Let us share with you another kakanin or Philippine Native delicacy which is one of our family's favorite snack- tambo tambong.  In Tagalog, it is called ginataang bilo bilo. I don't know how this glutinous rice balls cooked in coconut milk got its name but we have always known it to be tambo tambong. I don't know the meaning of tambo tambong nor does Mammy.  Bilo-bilo on the other hand is a Tagalog word that refers to the glutinous rice dough that is shaped in small oval shape. 

This snack is usually served at parties specially in the rural areas like in our town.  But it may also be served as a daily snack.  Most households at the moment, however, would prefer buying cooked tambo tambong from their favorite karinderias (small restaurants) or from those streetvendors peddling cooked kakanin around as to cooking tambong tambong  since it is tedious and laborious to cook this specially if one opted to make use of the soaked glutinous rice then ground finely :-)
 
TAMBO-TAMBONG
( http://www.myfresha-licious.com/ )

Ingredients:
Tambo Tambong Ball
Sweet Potatoes, cubed - 5 large
Saging na saba (plantain), diced - 10 pcs
Sago (tapioca pearls) - 1 cup
Ripe jack fruit
Coconut milk from 1 coconut 
Sugar - 1 1/2 cups or to taste 
Salt - 1/4 tsp

check our post on how to make coconut milk here.

Tambo Tambong balls:
Glutinous Rice Flour - 500 g.
Water - 2 1/2 t0 3 cups


Cooking Procedure :

1. Mix water and glutinous flour and form into a dough.  Scoop out a dough and shape it into small balls that is 1/4" in diameter
2.  In a pot, pour water and the tapioca pearls and bring it to a boil until the tapioca turns transparent in color.  Make sure that there is no white on any of the pearls.
3. Extract the coconut milk, check how to do it  here. Make at least 5 to 6 cups of coconut milk.
4.  Place the coconut milk and  sweet potatoes in a pot and bring to a boil.
5.  When the mixture is boiling, add the glutinous rice balls, sugar, salt, and saging na saba.  Bring to a boil again 
6.  When the glutinous rice balls are firm and soft, that is when they are floating, and when the saging na saba are cooked, add the sago.  Adjust the sugar  and add more water as needed and boil for another five minutes or so.
 

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection

DO CHECK US ON FACEBOOK AND PINTEREST

myFresha-licious on Facebook

myFresha-licious on Pinterest
© Fresha-licious (06December2012)


Kalamay sa Latik

 



This is it.  This is the very kakanin that I have been craving and looking for for so long - the square or rectangular sticky cake that comes with a sweet syrup with latik in it.  This is the same kakanin that our Lola Paring used to cook every lenten season or during undas when we were kids. It is only now that I have learned how it is called and it is called Kalamay sa latik or in English, it is sticky steamed glutinous rice cake in sweet-latik syrup.  That's the recipe we are posting today.

Kalamay is a kakanin or a sticky glutinous rice cake and each region or even provinces have their own version of this famous kalamay.  One of the kalamay I have encountered and liked so far are those from the Ilocos region and those that are cooked in our town.  I kind of venerate the kalamay of the Iloko.  The sweet brown square with sweetened coconut in it called bucayo.  I wonder how it is cooked but I'll try to research on it and cook kalamay soon.

The Ilocanos of our town cooks kalamay with a sweet-brown syrup with latik / ladek on it.  It is almost similar to palitaw sa latik (see the recipe here )only that the syrup of this kalamay is not as thick as that of the syrup of the latter.

This is also almost similar to the famous Ilagan's Binallay where the ground glutinous rice is cooked like suman moriecos except that the latik is not wrap with the sticky glutinous rice (see Mammy's suman moriecos) and the binallay also comes with a sweet-latik syrup like the syrup in this kalamay sa latik.


There are also other Asian glutinous rice snacks that are almost similar to kalamay sa latik - the Chinese's colorful Tang Yuan  and the Japanese's Shiratama Dang.  I plan to be making them soon.

Anyway, according to Mammy, our Lola Paring (her mother) uses ground glutinous rice mixed with a small portion of ground rice (they call the mixture baur) so that the resulting kalamay will not be too sticky.  The kalamay I made was really so sticky that it is too difficult for us to cut them into squares nor rectangle.  Maybe next time I'll try to mix rice flour on my glutinous rice flour to lessen the stickiness of the kalamay.




Here's my recipe on  KALAMAY SA LATIK

Ingredients:

Kalamay cut into cubes or rectangular shape
Sweet Latik Syrup

Kalamay Ingredients:

Glutinous Rice Flour - 500 g.
White Sugar - 1/3 c.
Water - 2 1/2 to 3 cups

Sweet Latik Syrup   Ingredients:

Water - 3 cups
Brown Sugar - 1 1/2 cups
Latik / ladek with a small amount of coconut oil in it - 1 to 2 cups depending on your preference (see recipe at how to make latik / ladek under our post on Inkiwar / Malagkit na may latik )






Cooking Procedure:

Kalamay:
1. Mix all the ingredients for the kalamay until it forms a sticky wet dough.


2.  Place the kalamay in a coconut oil greased non-stick pan or place banana leaves or a coconut greased parchment paper on a pan and put the sticky glutinous rice on it.  



3.  Place the pan with the kalamay dough in it on a double boiler for steaming.
4.  Bring the water to a boil under high fire then reduce it to medium fire.  And steam for 15 minutes.
5.  Reduce the fire to low and continue steaming  the kalamay  until it is cooked.
6.  Once the kalamay is cooked, cut it into cubes or rectangular shape.  Set Aside

Sweet Latik Syrup: 



1.  In a sauce pan, mix all the ingredients for the syrup. Stir.
2.  Bring the sauce into a boil.  Stir occasionally.  Let simmer for at least 5 minutes or until all the sugar has been dissolved.  Remove from fire.

Toss in the cut kalamay in the sweet latik syrup.  Serve :-)




You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection

DO CHECK US ON FACEBOOK AND PINTEREST

myFresha-licious on Facebook

myFresha-licious on Pinterest

© Fresha-licious (05December2012)

Tuesday, 4 December 2012

Karioka


  
One of my favorite street food when I was still studying in UP Diliman (University of the Philippines) is karioka.  Well, I also love the fish balls specially its sauce and the lumpia, and the banana and kamote cues, and other street foods peddled by some manangs and manongs around the campus.  But I like karioka best.  Being in Manila far away from my parents, this sweet things used to remind me of home.

Karioka, are kakanin that are made of glutinous rice mixed with shredded coconut, formed into a ball or flat oval shape or any shape as desired, that are fried and coated with caramelized sugar Like Mammy's suman moriecos (see her recipe here ) she used to make karioka using the traditional method of soaking the glutinous rice overnight and have it ground the following day.  When Mammy cooked this, she used the ever-convenient glutinous rice flour she bought from one of those grocery stores mushrooming in our town. Though I actually requested that she makes her karioka the traditional way, she refused to as it takes a long time to make it.  I will make my own karioka the traditional way when I get the chance.



Here is Mammy's  KARIOKA recipeI actually measured the ingredients so that I can do it again later on.  Mammy is not used to measuring her ingredients, as most Filipinos, they just cook their dishes / snacks using tantiya-tantiya (measuring by estimate) method  We love it really :-):






    Ingredients:

Glutinous Rice Flour - 500 g.
Shredded Coconut - 4 cups (from 1 coconut)
Water - 2 cups
Vegetable oil for deep frying

Caramelized Sugar Coating :

Brown Sugar - 2 cups
Water - 1 1/2 cups

Cooking Procedure:

1. Combine the glutinous rice flour, shredded coconut, and water to form a dough.  The dough will be a bit wet






2. Scoop out a spoonful of the dough.  Roll, round, and flatten it to form a flat oval.  Do the same with the rest of the dough.



3.  In a pan, heat the oil.  deep-fry the flattened glutinous rice-coconut dough until it turned brown on both side.  Remove the karioka and place it on a paper towel to drain its excess oil.


4.  In a separate saucepan, mix together the brown sugar and water and bring to a boil..  Stir occassionally.  Let the sauce simmer under low fire until more than 50% of the liquid have evaporated and the sauce is bubbly.  Remove from fire.

 


5.  Deep all the fried karioka in the sugar syrup and coat each karioka on all its sides.

Serve and enjoy with teh tarik, milk tea, or coffee.  If you happen to have a bamboo skewer, skewer the karioka as desired


You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection


© Fresha-licious (05December2012)

Monday, 3 December 2012

Suman Moriecos




I only have a few days left in the Philippines and I am not finished packing my things yet.  I still have to buy a few things.  I also miss the little rascals (sniff sniff)  I'm leaving in a few days that's why I've been cooking, gathering, and posting recipes of some of Filipino delicacies on the double.

This is another suman variety which is my mother's specialty.   Suman is the general term of those glutinous rice that are wrapped in banana or coconut leaves and are steamed. 

Suman Moriecos is how Mammy calls this suman specialty of hers. When we were still young, that is, before I went to university, Mammy will cook kakanin almost every weekend, and one of those that we look forward to is the suman moriecos.  In those days, making suman or any kakanin specially those using ground glutinous rice and latik / ladek was tedious and laborious.  There were no ready-to-use glutinous rice flour before nor there are cooked latik / ladek sold in our public market.  During those time, Mammy will use the glutinous rice which she soaked in water overnight then have it grind the following day and if the mixture is too wet, she has to wait for like half a day to dry the dough a bit before using it.  Then she also needs to make latik / ladek.  She has to grate the coconut manually, then squeeze it in order to get coconut milk. Then she has to cook the coconut milk in order to produce latik / ladek.  

Ladek or latik in Tagalog, by the way,  are the brown coconut milk curd that is the residue when coconut milk is cooked until all liquids have evaporated leaving only the oil and the latik or ladekLatik or ladek is usually used as garnishing to any kind of glutinous rice cakes.  For the instruction on how to cook latik / ladek, see the recipe under our post on Inkiwar / Malagkit na may latik )


Since cooking kakanin has become easy and convenient now a days (big thanks to technology and entrepreneurship) we requested Mammy to cook suman moriecos and she obliged gladly.


This is Mammy's recipe and she was able to make 20 pcs of   SUMAN MORIECOS



Ingredients:

Glutinous Rice flour - 500 g.
White Sugar - 1/2 c
Water - 3 cups
Ladek / latik - 1 cup
Coconut Oil
Banana Leaves

You can add more ladek / latik and sugar if you like.   



1. Wash the banana leaves and cut them into 4 x 6 inch rectangle.  Heat the banana leaves on the fire until it changes in colorDo not burn the leaves.
2. Combine the glutinous rice flour, white sugar, and water  to form a dough.  the dough is a bit wet.


3.  Layout the banana leaves and brush it with coconut oil.

4.  Scoop out a spoonful of the glutinous rice dough, place it on the banana leaves, and form it into a log.

5. Top the dough with ladek.  Roll  the banana leaves around the dough and seal it by folding both ends of the rolled leaves.

6.  Do the same until all the dough are wrapped.



7.  Steam the suman moriecos for at least 30 minutes or until the suman are cooked


You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection
3 Suman collection


© Fresha-licious (03December2012)
 

Sunday, 2 December 2012

Ginataang Munggo



More than two weeks ago, I have accidentally pressed the "published" button when I was drafting the recipe for my ginataang munggo.   I just found about it last week so I reverted it to draft since I haven't polished the entry yet.

Anyway, I cooked this when my eldest nephew was sick.  He cannot eat food that are not soft and wet so I gave him a treat.  He didn't like it so much that he only finished almost half bowl of the ginataang munggo :-(  sigh... I miss those kids.  I haven't seen them for just a few days and I miss them terribly

Ginataang munggo reminds me and my siblings of the flores de mayo which was celebrated in our town when we were kids.  I believe nobody had continued the tradition since Inang Canota died.  Inang Canota who is my Lola Paring's bestfriend introduced the celebration of flores de mayo in our town which she started several decades ago when they migrated to our town from Nueva ecija.  Since our Lola Paring is a devoted catholic, she used to lead the padasal (prayer by rosary) and she always tagged me and my siblings along for each house-to-house padasal.  And for every padasal, the house owner will serve some refreshment that mostly consist of juices and kakanin like ginataang munggo.

As the name implies, ginataang munggo consists of glutinous rice and mung beans cooked in coconut milkBelow is my recipe :-)






       GINATAANG MUNGGO
       (www.myfresha-licious.com)

Ingredients:

Glutinous Rice - 1 1/2 c
Munggo - 1/2 c
Coconut Milk Powder - 50 g.
Brown Sugar - 1 c
Salt - a dash
Water - 10 c

Cooking Procedure:

1. Wash the glutinous rice and soak in water for at least 30 min.  Drain and transfer in a pot
2. Roast the munggo in a pan until they turn dark brown.
3. Crush the munggo using a mortar and pestle or using a rolling pin or using a bottle.
4. Dissolve the coconut powder in 1/2 cup of water
5. In a pot, mix the crushed munggo, glutinous rice, water, sugar, and the dissolved coconut milk.
6.  Bring to a boil under medium heat.  Reduce heat and let the mixture simmer until the glutinous rice is cooked.

 Serve and enjoy like my nephews and niece's did :-)  I definitely did.

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection

DO CHECK US ON FACEBOOK AND PINTEREST

myFresha-licious on Facebook

myFresha-licious on Pinterest
© Fresha-licious (02December2012)

Saturday, 1 December 2012

Tinola nga Bennek (Tinolang Tulya)



What we have in the dining table this supper is tinolang bennek (tulya) that's aside from the chicken adobo for the kids and dinardaraan / dinuguan for Pappy.  Mammy bought the bennek at only P10 per chupa (the size the can of a medium sized condensed milk) and she even tried to haggle with the peddler.  I glared at her and she got my message to stop (sigh)  She bought 3 chupas which was good for 4 adults.  So we had a cheap meal at only less than P10 per person, that's including the rice.

You see, living in the rural area doesn't only allow you to enjoy fresh food, fresh air, fresh water, less polluted and more peaceful environment but also cheap living.  You just have to bear with the fact that life in this side of the country is sloooow and sometimes boooring.  But you have cable tv and the internet for recreation, you just have to pay extra for them :-)

Here's Mammy's  TINOLA NGA BENNEK (TINOLANG TULYA)

Ingredients:

Bennek or tulya (freshwater shells) - 3 cups
Ginger, crushed - 4 thumbsize
Onions, diced - 1 medium
Ripe Tomatoes, diced - 1 large
Garlic, crushed - 5 cloves
Salt and pepper to taste
Water - 1 1/2 cups
Vegetable oil


Cooking Procedure:


1.  Heat  oil in a pan then sauté the garlic then the ginger, onions, and tomatoes.

2.  Pour in the water and the seasonings and let it simmer.
3.  Stir in the bennek / tulya.  Simmer for a few minutes then remove from fire.

Serve!


 © Fresha-licious  (01December2012)