Category Archives: Meryenda Recipes

Pancit Batil Patung

Pancit Batil Patung Recipe

INGREDIENTS
500 g fresh miki
200 g pork belly fat, sliced into small pieces
200 g beef, minced
2 cups chicharon, crushed
1/4 head cabbage, sliced
100 g bean sprouts
3-4 cups chicken stock
1/2 cup soy sauce
Fish sauce, to taste
1 red onion, sliced
1 head garlic, minced
Freshly ground black pepper
3 pcs eggs, sunny side-up
Oil
Calamansi
PROCEDURE:
  1. Place wok in high heat then pour oil and add beef.
  2. Stir fry until brown, season with salt and set aside.
  3. Add oil to the wok then sauté half of the garlic and onions, add the cabbages
  4. and stir fry for two minutes, season with fish sauce and pepper.  
  5. Remove from wok and set aside.
  6. On high heat, add the pork pieces into the wok then cook until brown on all sides.
  7. On the same pan, sauté half of the garlic and onions for one minute.
  8. Adjust heat to high and add the fresh noodles, one cup of chicken stock
  9. and soy sauce, stir while cooking. 
  10. Slowly add the remaining chicken stock, stirring continuously
  11. for at least five minutes.
  12. Season with fish sauce then stir in the bean sprouts.  
  13. Remove noodles from wok, set aside on a serving dish.
  14. Spread cooked minced beef on top of vegetable.
  15. Spread crushed chicharon on top of minced beef.
  16. Top with cooked sunny side-up egg then serve with calamansi.

 

Download the printable version of the recipe here.

Download32 downloads

Pancit Chami served with Pinagong Bread Recipe

Pancit Chami served with Pinagong Bread Recipe

INGREDIENTS:
500 miki noodles
2 tbsps cooking oil
1 medium-sized red onion, chopped
1 head garlic, minced
2 tbsps soy sauce
2 tbsps oyster sauce
2 tbsps brown sugar
1/2 cup sayote, strips
1/4 cup carrots, strips
1/4 cup chicharo/ sweet peas
½ cup cabbage, chopped
½ kilo chicken meat, strips
¼ kilo shrimp, peeled and deveined
¼ kilo chicken liver, chopped
4 cups chicken broth
3 pcs red chillies, sliced
1 tbsp pepper
TOPPINGS:
10 pcs. quail eggs, boiled, peeled and halved
Lechon kawali, deep-fried until crispy
Scallions, chopped
Calamansi
PROCEDURE:
  1. Heat half of the oil in a large pan or wok, then sauté garlic
  2. and onion until light brown. 
  3. Add the chicken and sauté.
  4. Add the chicken liver and shrimp and cook. 
  5. Next, add soy sauce and sauté for a few minutes.
  6. Add the sayote, carrots and chicharo; sauté until vegetables are tender. 
  7. Add the cabbage and sauté for a few minutes. 
  8. Remove from heat and set aside.
  9. In the same pan, heat remaining oil. 
  10. Then add the oyster sauce and sugar, stir. 
  11. Add the chillies and cook until bubbly.
  12. Add the chicken broth and set the heat on high. 
  13. Bring the broth to a boil then add the miki noodles;
  14. stir to loosen the noodles and cover.
  15. Simmer the noodles until the broth has almost dried out. 
  16. Remove from heat and stir in the sautéed vegetables and meat.
  17. Transfer to a large serving platter, top with quail eggs, lechon kawali,
  18. chopped scallions and serve with sliced calamansi serve with pinagong bread.

 

Download the printable version of the recipe here.

Download30 downloads

Pansit Lusay

Pansit Lusay Recipe

INGREDIENTS
500 grams miki noodles, thin
3 cloves garlic, minced
1 thumb ginger, minced
1/4 cup bagoong alamang
2 tbsps spring onions
1 piece bellpepper, sliced thinly
1 cup longganisa, sliced thinly
4 pcs eggs
Toasted garlic for garnish
 
PROCEDURE:
  1. Heat oil in a wok. Beat the eggs and cook until done. Set aside.
  2. On the same pan, cook the thinly sliced longganisa until brown. Set aside.
  3. On the same pan sauté onion, garlic, ginger, spring onions, bellpepper and bagoong.
  4. Add miki noodles and stir-fry for a few minutes until cook.
  5. Transfer to a serving dish and top with longganisa, scrambled egg
  6. and toasted garlic.

 

Download the printable version of the recipe here.

Download24 downloads

Panghimagas Sampler

Panghimagas Sampler Recipe

INGREDIENTS
1/2 kilo sweet potatoes, peeled and sliced, 1/2 inch sticks
1 cup brown sugar
1 cup vegetable oil
Toasted sesame seeds
PROCEDURE:
  1. Heat oil in a pot until boiling.
  2. Add brown sugar until the sugar melts.
  3. Add the sliced sweet potatoes and fry until tender.
  4. Drain and sprinkle with toasted sesame seeds. Serve.
Ginataang Kamoteng Kahoy
INGREDIENTS:
1/2 kilo kamoteng kahoy, peeled, washed and cut into 2 inches
2 cups coconut milk
1 teaspoon salt
1 tablespoon sugar
2 cups water for boiling
PROCEDURE:
  1. Boil the kamoteng kahoy in two cups water. Cook kamote until slightly tender.
  2. On a pan, heat coconut milk, salt and sugar stirring continuously
  3. until sugar and salt dissolves. 
  4. Bring to a boil.
  5. Add the boiled kamote. Cook for 10-20 minutes until cooked. Serve.
Nilagang Gabi
INGREDIENTS:
1 pc medium-sized gabi fruit
1/2 cup white sugar
1/4 cup freshly grated coconut
PROCEDURE:
  1. Boil water in pot and add gabi fruit, cook until tender.
  2. Drain and serve with sugar and freshly grated coconut.

 

Download the printable version of the recipe here.

Download28 downloads

Duck Egg Leche Flan

Duck Egg Leche Flan Recipe

INGREDIENTSFor the caramel: 

1/8 cup white sugar on each llaneras
Procedure for the caramel:
  1. In medium-low heat, slowly melt the sugar in each llanera until the sugar turns into a light pale gold color. 
For the custard:
12 duck egg yolks
1 can condensed milk (395 g)
2 1/2 cups fresh milk
2 tsp vanilla extract
3-4 small llaneras
Aluminium foil
Procedure for the custard:
  1. Combine all the ingredients and fold slowly until well combined. 
  2. Pour the custard mixture over llaneras with the cooked caramel.
  3. Steam for 15-20 minutes.

 

Download the printable version of the recipe here.

Download45 downloads

Bulanglang na Gulay with Inihaw na Hito

Bulanglang na Gulay with Inihaw na Hito Recipe

INGREDIENTS
1 green papaya fruit, peeled and quartered
¼ regular-sized squash, peeled and quartered
5 okras, sliced
5 tomatoes, sliced
1 head garlic, minced
1 thumb-sized ginger, thinly sliced
1 piece lemon grass
2 tsps salt
100 grams patani or lima beans
100 grams sigarilyas
100 grams string beans
1 cup malunggay leaves
150 grams squash flower and leaves
Rice wash
PROCEDURE
  1. In a pot, pour the rice wash and let it boil.
  2. Add garlic, ginger, and lemongrass. Boil for five to seven minutes.
  3. Remove the lemongrass. 
  4. Add papaya and squash. Boil for six minutes.
  5. Add tomatoes, okra, patani, sigarilyas, squash flower and leaves, and string beans. Cook for three to four minutes.
  6. Put the malunggay and salt. Stir. Turn the heat off.
  7. Transfer to a serving bowl and serve.
INIHAW NA HITO
INGREDIENTS
2 pcs medium catfish (hito)
Salt
Calamansi juice
Cooking oil
Ground black pepper
Dipping sauce:
4 tablespoons soy sauce
Chopped red onions
Chopped chili (optional)
3 tablespoons of vinegar
PROCEDURE
  1. Clean the catfish. Take off all the intestines and innards. Wash it. Pat it dry. 
  2. Scrub with salt, calamansi juice and cooking oil inside and outside the fish. 
  3. Grill for about ten to twenty minutes (depending on the size). 
  4. Mix all the ingredients for the dipping sauce and serve with the inihaw na hito.

 

Download the printable version of the recipe here.

Download37 downloads

Biko with Buco

Biko with Buco Recipe

INGREDIENTS
4 cups glutinous rice
1 can coconut milk
1 1/2 cup sugar
Banana leaves
Grated coconut meat
PROCEDURE:
  1. Cook washed glutinous rice in water just like you do with plain steamed rice.
  2. In a saucepan, pour the coconut milk, sugar and vanilla extract.
  3. Stir and let it boil. 
  4. Add coconut meat and let it cook slightly.
  5. Add cooked glutinous rice to coconut milk mixture and cook until thick. 
  6. Stirring generously to prevent from burning and sticking to the pan.
  7. Spread evenly on platter lined with banana leaves or foil container.
  8. Top with latik.
INGREDIENTS FOR THE LATIK
1 cup coconut cream
PROCEDURE
  1. In a pan over medium heat, add coconut cream and bring to a boil. 
  2. Continue to cook, stirring occasionally, until liquid starts to thicken. 
  3. Lower heat and simmer. 
  4. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. 
  5. Continue to cook and stir until curds turn golden brown.
  6. Drain latik from the oil.

 

Download the printable version of the recipe here.

Download63 downloads