Category Archives: Meryenda Recipes

Inangit

Inangit

Procedure:

INGREDIENTS:

200g malagkit (glutinous rice)
800ml (3 1/4 cups) coconut milk
1/8 teaspoon salt banana leaves

PROCEDURE:

  1. In a non-stick pot, boil the malagkit with coconut milk and salt for 15 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of pot.
  2. When almost dry, cook over low heat and cover with banana leaves for another 10 minutes. The banana leaves give it a very appetizing aroma.
  3.  When the rice is done, pour the mixture onto a large banana leaf-lined platter.

Please download here the recipe.

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Bacalao (salted cod fish) with Malunggay Pandesal

Bacalao (salted cod fish) with Malunggay Pandesal

Procedure:

INGREDIENTS:

800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper parsley for garnish

PROCEDURE:

  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.

Please download here the recipe.

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Ginataang Halo-halo

Ginataang Halo-halo

Procedure:

INGREDIENTS:

2 cups coconut milk
250 ml water
125 grams sugar 1
25 grams ripe jackfruit (langka), shredded
1 medium Japanese yam (kamote), peeled and cubed
1 saba bananas, peeled and cubed
125 grams cooked sago
10-15 pieces glutinous rice balls

For the Glutinous Rice Balls

125 grams glutinous rice flour
125 ml water

PROCEDURE:

  1. In a pot, combine coconut milk, water and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Lower heat to a simmer.
  2. Add yams and cook for about 5 minutes or until tender but firm. Add bananas and cook for about 2 minutes.
  3. Add glutinous rice balls and cook for about 8 to 10 minutes or until balls start to float on top.
  4. Add sago and jackfruit and cook for another 2 to 3 minutes. Serve hot.
  5. For the glutinous rice balls: In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands. form about 1 teaspoon of dough into smooth balls. Cover prepared balls with cloth until ready to use.

Please download here the recipe.

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Buco Melon Shake

Buco Melon Shake

Procedure:

INGREDIENTS:

half a melon one coconut with tender meat (mala-kanin, not mala-uhog)
500 ml of coconut water
250 ml fresh milk
sugar to taste
ice

PROCEDURE:

  1. Scoop out the seeds of the melon. With a spoon, scrape the meat from the thick skin. Cut into 1-inch cubes.
  2. Scrape the coconut meat from the husk.
  3. Place the coconut meat, melon, coconut water, sugar and ice in the blender.
  4. Pulse several times until the mixture is smooth.
  5. Pour in the milk and pulse a couple of times to blend.

Please download here the recipe.

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Belbet Sopas Manok

Belbet Sopas Manok

Procedure:

Ingredients

4 na puti ng itlog
1 tasang lutong laman ng manok (hinimay)
4 na tasang sabaw ng manok
1 tasang cauliflower (hugasan at hiniwa)
2 kutsarang alak-bigas
2 kutsaritang toyo
1/4 kutsaritang paminta
1 kutsaritang gawgaw-mais
1/2 tasang hamon (tinadtad)

Instructions

  1. Ipangat sa kaunting tubig ang “cauliflower” sa loob ng 3 minuto. Hanguin at ibabad sa malamig na tubig. Patuluin ang tubig. Batihin ang puti ng itlog at isama ang laman ng manok.
  2. Sa kumukulong sabaw ng manok, isama ang “cauliflower”, alak-bigas, toyo at paminta. Pagluto na ang “cauliflower”, haluan ng gawgaw-mais upang lumapot ang sabaw. Palamutian ng tinadtad na hamon.

Please download here the recipe.

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Aros Kaldong Manok

Aros Kaldong Manok

Procedure:

Ingredients

2 kutsarang mantika
2 butil na bawang pinitpit
luya binalatan at hiniwang manipis
1 sibuyas tinadtad
1 manok (hiniwang may katamtamang laki ang bawa’t piraso)
3 kutsarang patis
1 1/2 tasang malagkit
6 na tasang tubig
1 kutsarang tinadtaed na dahon ng sibuyas o sinangag na kasubha

Instructions

  1. Maggisa ng bawang, sibuyas at luya. Isama ang laman ng manok at sabawan. Takpan at pakuluin .Paglambot ng manok, isama ang hinugasang malagkit, alisin sa apoy at isama ang dahon ng sibuyas o sinangag na kasubha.

Please download here the recipe.

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Ispagheti, Manok at Paprika

Ispagheti, Manok at Paprika

Procedure:

Ingredients

1 (3 libra) manok, tilarin
1 ulong bawang, pinitpit
asin
paminta
arina
1/3 tasang olive oil
1 sibuyas, tadtarin
2 malaking kamatis, kudra-kudraduhin
1 tasang tubig o sabaw ng manok
2 dahong laurel
1 1/2 kutsaritang asin
1/2 kutsaritang paminta
1/2 kutsaritang Aji-No-Moto
1 kutsarang asukal
1 kutsarang patis
1 paketeng ispageti, ilaga nang malasado

Instructions

  1. Linisin at punasan ang mga tilad ng manok para hanggang magtuyo., Kuskusin ng pinitpit na bawang. Budburan ng asin at paminta. Igulong sa arina.
  2. Painitin sa kawali ang langis. Papulahin ang magkabilang panig ng mga kawali. Lutuin ng 2 minuto pa. Isalin ang tubig, dahong laurel, asin, paminta, aji-no-moto, asukal at patis. Hinaan ang apoy, Takpan.
  3. Ipagpatuloy ang pagluluto hanggang lumambot ang manok. Hanguin ang manok. Ipalit ang ispagheting inilaga na nang malasado.
  4. Isalang sa mahinang apoy. Haluing tuluyan. Hanguin sa pinggan. Iayos sa ibabaw ang mga tilad na manok. Budburan ng paprika ang ibabaw. (para sa 8 paghahain)

Please download here the recipe.

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