CASSAVA CAKE

A chewy and savoury Pinoy delicacy that everyone can satisfy in. The aftertaste of coconut sport (macapuno) cream toppings and the creamy texture of cassava, something that every one can enjoyed in .



INGREDIENTS:

FOR CAKES :

2 Packs of grated cassava

1/2 Can (300 ml) condensed milk

1 1/2 Can (400) coconut milk

1 Can (400 ml) evaporated milk

1/2 Bottle Coconut sport (macapuno)

2 Eggs

1 Cup sugar

1 Teaspoon Vanilla

1/4 Cup Margarine

Pinch of salt

FOR TOPPINGS :

1/2 Can(400) coconut milk

1/2 Can (300) Condensed milk

2 Egg yolks

1/2 Bottled (32 oz) coconut sport

DIRECTIONS

• Preheat oven to 325° f.
• In a large bowl, combine the 2 packs of grated cassava,evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and margarine.
• Beat eggs and add into the mixture, mix thoroughly until even in consistency
• Pour equally into two large greased rectangular pans, leave at least 1 inch for toppings.
• Bake in a preheated oven for 30 minutes or until top is golden brown.
• While baking, mix together coconut milk, condensed milk, egg yolks and coconut sport for topping ingredients, mix thoroughly until even in consistency
• After the cake has been baking for at least 30 minutes, pour and spread the toppings evenly.
• Bake the cake for another 20 to 30 minutes until the top is golden brown.

COOKING TIPS :

1. Before baking, make sure to mix all of the ingredients together.
2. Adding the amount of sugar, depends on the desired taste.
3. Baking time is approximately and depend on oven temperature , check occasionally  to avoid burn.

TAPSILOG

Thin slices of meat dried or cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg  (Tapsilog).





INGREDIENTS:

1 Lbs beef sirloin

4 Tablespoon vinegar

3 Tablespoon soya sauce

1 Teaspoon cracked pepper

1 Tablespoon salt

1/2 Cup brown sugar

1 Head garlic

DIRECTIONS:

• Cut the meat thinly parallel to the grain, set aside
• Pour the vinegar in a mixing bowl
• Add soya sauce, cracked salt and pepper, minced garlic and brown sugar
• Mix well to combined all the ingredients, add the sliced meat
• Mix well, until meat are covered with marinating sauce
• Cover and refrigerate for 1 to 2 hours
• Heat oil in low medium heat and fry the meat until tender

COOKING TIPS :

1. Serve with sunny side up eggs and plain rice or garlic rice with spice vinegar and ketchup sauce
2. White sugar can be  a substitute for brown sugar, can be reduced to desired sweetness
3. To preserved for future use, arrange in ziploc and refrigerate

APRITADANG TAHONG

An excellent mussel recipe with an interesting blend of apritada ingredients. Stewed in tomato Sauce, potato, green beans and bell pepper.






INGREDIENTS:

• 2 1/2 Lbs mussel with shell
• 4 Cloves of garlic crushed
• 1 Pieces medium onion chopped
• 2 Teaspoon ginger juice
• 1 Cup tomato sauce
• 2 Pieces medium potato cut into cubes
• 200 Grams long beans, sliced diagonally
• 1 Pieces medium red bell pepper, cut into strip
• 1 Tablespoon of peanut butter
• Salt and pepper to taste

DIRECTIONS:

1. Boil mussels in 2 cups of water until shell open, remove the meat from shells and save 3/4 cup of mussel broth.
2. Heat oil in a pan, fried the potato until golden brown Set aside.
3. Reduced the oil from the same pan and saute garlic, onion and mussels.
4. Add ginger juice, tomato sauce, mussel broth, green beans and red bell pepper.
5. Season with salt and pepper.
6. Add potato, cover and simmer for 3 minutes.
7. Add peanut butter and simmer for another 2 minutes, or until cooked.

Cooking Tips :

• Ground peanut can be a substitute for peanut butter.
• Use frozen pack mussel, if fresh are not available in your place. Just add  fish sauce.

PANSIT CANTON

Pinoy way of cooking stir fry noodles, a combination of rice stick and flour stick noodles. Saute’ garlic onion and add your favourite vegetables and meat.






INGREDIENTS :

• 227 grams of flour stick (canton)
• 1 large carrots
• 150 grams cabbage
• 150 grams of fish balls
• 200 grams of shrimp
• 200 grams boneless chicken
• 3 stalks of parsley
• 1 onion
• 3 cloves of garlic
• 4 cups of shrimp broth and water
• Cooking oil
• 1/3 cups soya sauce
• 2 tbsp soya sauce for marinate
• Salt and pepper to taste

DIRECTIONS:

1. Slice the chicken into small strips, marinate with soya sauce.
2. Soak bihon noodles in hot water.
3. In a large pan saute’ garlic and  onion,  add chicken and fry until golden brown.
4. Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
5. Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
6. Remove the stir fried vegetables and meat, set aside.
7. In the  same pan, add in the flour stick and rice stick, cook on the same broth.
8. Topped with the stir fried vegetable and meat.

COOKING TIPS:

1. Use the pounded shrimp head for the broth.
2. Boiled the chicken, if you want a chicken broth.
3. Serve with kalamansi or lemon.
4. You can add chicken liver for additional taste.