Filipino birthdays are not complete without pansit.
Sisig is another Pinoy fave.
Diane’s first try to bake a Yema Cake or otherwise known as dulce de leche cake.
My contribution to the dining table- Max’s Black Forest log cake.
Max Restaurant Al Ain started delivery services!
This combo plate is called Max Platter with Max signature fried chicken, pancit canton, rice. We also ordered Halu Halo for dessert!
Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.
In addition, this is one of the most popular Filipino desserts to date.
Author: Vanjo Merano
- 1½ cup glutinous rice flour
- ½ cup all-purpose flour
- 1 cup brown sugar
- 3 cups water
- 1½ tsp lye water
- 2 tsp anatto seeds
- In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
- While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
- Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
- Place the mixture into individual molds and steam for 40 minutes to an hour.
- Serve with grated or shredder coconut on top. Share and Enjoy!
Beef Caldereta is a Filipino Kaldereta Recipe that uses beef. Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. Caldereta can be cooked with pork, goat, beef or chicken and stewed in tomatoes but the most exotic and traditional of the kaldereta is the goat kaldereta recipe.
Anyways, once you serve this dish in your dinning table, the aroma is so inviting and can’t wait for the prayer before meal is done.
Now, enjoy your wonderful filipino meal!
- 2 lb. beef, cut into cubes
- 1 cup vegetable oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 tsp. chili flakes
- 4 cup water
- 1 cup tomato sauce
- 1/2 cup liver spread
- 3 bay leaf
- 2 cup potatoes, quartered
- 2 cup carrots, sliced
- 2/3 cup green olives
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- salt and pepper, to taste
Cooking Procedures :
- In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside.
- Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside.
- In the same pan, sauté the garlic and onions until translucent. Add chili flakes. Return beef and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat tender.
- Add potatoes, carrots and green olives; simmer for another 6 to 8 minutes. Season salt and pepper to taste. Add bell peppers, cook for additional 2 minutes.
- Transfer to a platter. Serve hot and Enjoy your Kaldereta.
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.
- 2 cups glutinous rice (aka sticky rice or malagkit)
- 1 1/2 cups water
- 2 cups brown sugar
- 4 cups coconut milk
- 1/2 tsp salt
- Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
- While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
- Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
- Scoop the cooked biko and place it in a serving plate then flatten the surface.
- Share and Enjoy!
Minatamis na Saging
HOW TO MAKE MINATAMIS NA SAGING:
Note: To make Saging con Yelo/Hielo, add milk and crushed ice a perfect dessert during summer.