Bin ein bisschen durchs Inet gesurft und hab ein paar phil. Rezepte gefunden und ich dachte mir ich poste die mal :) Hier sind einige meiner Favoriten, immer wenn ich die Philippinen vermisse koche ich etwas philippinisches und es geht mir dann immer ein bissel besser
Pan de Sal
8 cups plain flour
1/4 tsp salt
1 cup sugar
1/2 cup cooking oil
2 1/2 cups cold water
1/2 cup lukewarm water
1 Tbsp yeast
In a small bowl, combine the lukewarm water, 1 tsp of the sugar and yeast. Let stand for about 15 minutes in a warm area. By this time it will be foamy; whisk well.
In a big bowl, mix cold water with oil, salt and the rest of the sugar. Stir until sugar and salt are dissolved.
Add the yeast mixture and 1 cup of the flour. Stir to combine.
Add the rest of the flour a little at a time. Mix with a wooden spoon until dough pulls away from the sides of the bowl.
Knead the dough on a floured surface until smooth. If needed sprinkle some more flour to keep the dough from sticking too much.
Put in a greased bowl and turn to coat the dough all over with oil.
Cover and let rise in warm place for 2 hours.
Punch dough and turn out on a floured surface.
Divide into 4 and roll each into logs. Cut the logs into individual rolls.
Sprinkle breadcrumbs on the rolls and arrange in greased baking sheets.
Cover with a damp cloth and let rise for 30 minutes.
Bake in a preheated oven of 200C/400F for 13-15 minutes.
Remove from baking sheet. Serve hot or cold.
Lugaw with Chicken
500 gm chicken - cut into bite-sized pieces
1 cup rice
1 Tbsp glutinous rice [optional]
2 Tbsp fish sauce (patis)
8 cloves garlic - minced
1 medium onion - chopped
1 square inch of ginger root - julienned
6 cups water
2 Tbsp oil
2 stalks green onion
chopped vegetables [optional]
pinch of kasubha (saffron) [optional]
1. Saute garlic in oil until brown. Do it in low heat so as not burn it. Remove garlic from the oil and set aside. (or you can set aside only half of it)
2. Fry onion in the same oil in medium heat until translucent. Add ginger and cook for another 3 minutes.
3. Add chicken and patis, mix a little and then cover and simmer for 5 minutes turning the chicken once in a while.
4. Add all the rice and mix with the chicken and patis mixture. Let the rice absorb the patis for about 3 minutes.
5. Put in the water and bring to boil. Once it boils, turn down heat to simmer for about 30 minutes or until both chicken and rice are cooked. Stir occassionally making sure the rice does not stick at the bottom of the pot.
6. [Optional] At this point you can add chopped vegetables of your choice to the pot and cook until they are done. Favourites are broccoli, carrots, peas, etc.
7. Ladle into bowls; sprinkle chopped green onion, kasubha, and reserved garlic on top. Serve with lemon or calamansi juice and more patis.
Posted by celia kusinera :: 12:56 AM :: Comment (0)Comments | Trackback (0)Trackback
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Cassava Cake
7 cups [5 lbs/2.25 kg] grated cassava
3 eggs - beaten
1 1/2 cups sugar
1 tall can evaporated milk (410 gm)
1 tall can coconut milk (400 ml)
1 tall can water* (400 ml) - use the can of the coconut milk
1/4 cup melted butter
Preheat oven at 350F/180C/gas mark 4.
Mix all ingredients together well.
Pour in a greased 13 x 9 inches pan or three 9-inch square pans.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean or with moist cassava instead of wet batter.
*Topping:
1 can condensed milk (397 gm)
1 cup coconut milk
2 Tbsp sugar
2 Tbsp flour
2 eggyolks - beaten
Combine the first four ingredients in a heavy based saucepan and bring to boil while stirring constantly.
When thick, remove from heat and pour the egg yolks in a thin stream. Make sure you are stirring quite fast otherwise the egg yolk will coagulate and would not blend well with the sauce.
Bring back to low heat and cook for 1 minute, still stirring constantly.
Spread on top of the cooked cassava cake and broil/grill at 400F/200C for about 5 minutes or until top is golden brown.
*Note: The reason why water is added is to dilute the coconut milk because most of the canned ones I buy here are very thick almost like coconut cream. So if your coconut milk is quite thin or the 'normal' one, then put in 2 x 400 ml of it.
Biko Macapuno
6 rice cooker cups malagkit (glutinous rice)
5 rice cooker cups water
3 x 400gm cans coconut milk
500 gm muscovado sugar
1 x 340gm/12oz bottle of sweetened macapuno (mutant coconut)
Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking.
Pre-heat oven to 375F/190C/Gas Mark 5.
In a wok or big frying pan, boil the coconut milk. Add the muscovado sugar, stir to dissolve and bring to boil. Add in the sweetened macapuno (including the syrup). Bring to boil again and lower heat. Simmer until thick - about 5-10 minutes.
Add all the half-cooked malagkit to the wok and stir to mix well. Do this until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10 minutes.
Transfer to a baking dish; pat level. Put in the oven for about 5 minutes or just enough to dry out the top a little. Cut into squares and serve warm or cold.
[Optional] Although in my opinion this does not need any more garnishings, you may add the traditional topping for biko - the latik.
*To make latik: Boil a can or two of coconut milk. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment. This sediment is now your "latik". Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares. (The coconut oil can be used for other dishes or as a natural body and hair moisturiser - but that's a whole different topic).
Variation: Add slices of sweetened langka (jackfruit) to the sauce together with the macapuno. This will make the biko more aromatic.
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