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Egg Gravy

Sunday, November 26, 2006


1 teaspoon chopped onion
3 tablespoons flour
2 tablespoons margarine
1/4 teaspoon salt
1 egg, well beaten
2 cups water or vegetable stock


Brown onion in oil, then add beaten egg.

Mix egg with fork while cooking, as for scrambling; then add flour.

Brown mixture slightly, then add salt and liquid.

Cook until thickened (about 5 minutes). (Chicken-style seasoning may be added.)

Yield: 2-1/4 cups

source : Asia Recipe


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Banana and Peanut Salad


8 Ripe Bananas
6 tbsps Chopped peanuts
Mayonnaise (as needed)
1 Iceberg Lettuce


Chop up the bananas, add nuts and mix in with mayonnaise, serve on lettuce leaves.
8 Servings

source : Filipino Recipe

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Chili Chiken


6 boneless chicken breast halves, cut in 1-inch pieces
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (approx. 15 ounces each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. Cumin
1/2 teaspoon. salt

Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker; add remaining ingredients. Cover and cook on LOW for 4 to 6 hours. Serve with rice.
Serves 4 to 6.

source : Southern Food
image : China Culture

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Fried Squid with Hot Sauce

Saturday, November 25, 2006


1 1/2 lb Fresh squid, cleaned
4 tb Vegetable oil
1 lg Yellow onion, finely chopped
4 lg Cloves garlic, crushed
2 lg Fresh red chilies, thinly sliced or; to taste
1 ts Fresh ginger, thinly sliced
1 tb Fish sauce (nam pla)
1 tb Oyster sauce
2 tb Rice wine
1 ts Salt
1 ts Brown sugar
1 ts Ground white pepper
4 tb Fresh coriander, chopped


Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot.

source : Ex Designz
image : Mocha

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Cauliflower Salad


1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice


3 Tbsps. vinegar
6 Tbsps. salad oil
1/2 Tbsp. Ajinomoto Ginisa Flavor Mix
1/2 Tbsp. soy sauce
3 Tbsps. butter
1/2 Tbsp. curry powder


2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg and chopped
1 Tbsp. chopped parsley


Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.

In a bowl, combine vinegar, salad oil, Ajinomoto Ginisa Flavor Mix and soy sauce to make the dressing. Set aside.

In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.

Pour on top of shredded carrots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.

*Makes 2 servings

source : Ajinomoto

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Pork Ham (15 days)


1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar


Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork and soak in mixture. Soak for 15 days. Keep in refrigerator, covered with cheese cloth or foil.

Each day, prick and turn meat in its solution.

On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized can) and boil until meat is tender.

Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for 10 minutes or until brown.

Instead of baking in oven, you may press a heated kitchen turner (siyanse) on the meat, repeating several times until meat browns.

source : Rholand
image : Hormel

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Sinaing sa Gata


6 cups glutinous

2 1/2 cups coconut cream Pinch salt

4 tablespoons grated young coconut

1 tablespoon white sugar


1. Wash the glutinous rice

2. Place in a thick saucepan or

3. Simmer with coconut milk and salt.

4. Arrange in a platter and garnish with grated young coconut and sprinkle with sugar.

source : Kusina Atbp
image : Exporter


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Tuna Sandwich


1 (6 oz.) can Tuna, canned in water
2 hard boiled eggs, chopped
4 Tbsp. chopped celery
1 Tbsp. chopped pimento
2 tsp. chopped onion
2 Tbsp. pickle relish
4 Tbsp. mayonnaise
1/4 tsp. salt
Dash of pepper, if desired


Mix all ingredients together and spread on buns or slices of bread.

Add tomato slices and lettuce leaves.

source : Ex Designz
image : Q Cafe

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Special Pancit Palabok (Rice Noodles With Shrimp Gravy)

Friday, November 24, 2006

3 tbsps cooking oil
1 head garlic, crushed
½ cup deboned tinapa (smoked fish) flakes
1 pouch Mama Sita’s Palabok (Shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps cooking oil
1 pack bihon
2 pcs hard-boiled eggs, sliced
2 tbsps garlic, fried until golden in color
½ cup shrimps, boiled, shelled, deveined and halved
3 tbsps dahon ng sibuyas (spring onions) chopped
½ cup chicharon, crushed
4 pcs calamansi, sliced crosswise
patis or fish sauce to taste


In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sita’s Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally

Lower the heat and simmer until sauce is thick. Remove from heat and set aside.

Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.

Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.

Serve with patis.

OPTIONAL: You may add one beaten egg in the sauce to produce a more flavorful pancit palabok.

Makes 8-12 servings

source : Mama Sita


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Adobong Okra


20 pieces young okra
4 tablespoon calamansi syrup
½ cup gluten, finely chopped
3 tablespoon soy sauce
Garlic, chopped
Onion, chopped
Salt to taste


Wash the okra. Fry gluten then add garlic, onion and okra. Add the calamansi syrup, soy sauce and salt. Let it simmer until okra softens.

image source : Ritter Farms

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Lemon/Calamansi Juice

Thursday, November 23, 2006


½ cup calamansi syrup or lemon syrup
¾ cup sugar
2 cups of water


Mix all the ingredients. Add ice and serve.

Add sugar if desire.

image source : Blork


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String Beans With A Sauce

Saturday, November 18, 2006


½ kilo string beans (sitaw), cut into 2” long
2 tablespoon cooking oil
1 onion, chopped
1 garlice, chopped
1 tomato, sliced
1 teaspoon savory salt (optional)
½ teaspoon marjoram (optional)


Boil the string beans until it becomes tender and then remove the water and set aside.

Saute garlic, onion and tomato and then add the remaining ingredients, Let it boil for 5 minutes.

Pour the sauce into the string beans. Serve.

image source : Kent-K

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Tomato Sauce


1 cup tomato, chopped
1 cup tomato sauce
¾ cup water
2 teaspoon salt
2 tablespoon cooking oil
¼ cup onion, chopped


Saute onion, and add all the remaining ingredients. Let it cook for 15 minutes in a low heat.

image source : Hormel


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Orange Calamansi Juice

3 cans (24 cl) Del Monte Sweetened Orange Juice Drink
6 tbsp calamansi juice
1/2 cup sugar
1/2 cup water
1 lemon, sliced for garnish

COMBINE all ingredients and mix well. Serve with crushed ice. Garnish with lemon slices, if desired.

Serves 5
Rich in Vitamin C – helps fight common infection.

source : Kitchenomics


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Cheese Sauce


1 ¼ cups of cheese, grated
1 cup water
½ cup evaporated milk
2 tablespoon flour
2 tablespoon margarine
2 teaspoon salt


Melt the margarine in the saucepan over a gentle heat, add the flour, salt and cheese. With continuous stirring add the water and milk until sauce smoothens.

image source: Delia Online


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Pancit Lucban

400 grams dry egg noodles
2 tablespoons cooking oil
2 tablespoons chopped garlic
1/4 cup onion slices
1/2 cup shredded carrots
1/4 cup onion leeks
1 tablespoon chopped wansoy
2 tablespoons achuete oil
2 tablespoons soy sauce
2 cups shrimp stock
1 pack 7 grams Ajinomoto Ginisa Flavor Mix
1/4 teaspoon Ajinomoto Super Seasoning
1/4 kilo deep fried pork cubes
shredded scrambled egg
chopped spring onions

Soak egg noodles in water until soft.

Heat cooking oil in a wok, saute garlic, onions, carrots, leeks and wansoy until cooked.

Add achuete oil, soy sauce and shrimp stock, let it simmer.

Add soaked and drained egg noodles, mix well with other ingredients and simmer for 3 minutes.

Sprinkle Ajinomoto Ginisa Flavor Mix and Ajinomoto Super Seasoning. Stir-fry and simmer for another minute.

Top with fried pork cubes, scrambled egg and spring onions.
*Makes 6 servings

source : Ajinomoto


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Quick Cocoa Cake


6 tablespoon cocoa powder
2 cups flour
1 ½ cups sugar
1 teaspoon soda
¼ tablespoon salt
2 eggs, beaten
2/3 cups cooking oil
1 cup cold water


Mix all the first five ingredients in one bowl, and then add the remaining ingredients. Mix all the ingredients well. Pour it in a container and bake it in medium heat.

image source : The Naughty Vegan

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Bagoong Fried Rice

1 head garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
2 pc siling haba, seeded and sliced
1/2 cup ground pork
3 tbsp bagoong alamang
1 can (140 g) Del Monte Original Style Tomato Sauce
5 cups cooked rice
1 pc small green mango, cut into thin strips
1 stalk green onion, chopped
1 pc egg, cooked as omelet then cut into thin strips

1. Saute garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add Del Monte Original Style Tomato Sauce. Simmer for 5 minutes.

2. Add rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6
Rich in Vitamin A –for good eyesight.

source : Del Monte


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Garlic Bread


¼ cup butter
6 grains of garlic, chopped
6 slices of wheat bread


Melt the butter in a pan then add the garlic, spread it in the bread. Preheat oven at 350o F, and toast the bread.

image source : Cariso Food

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Peanut Butter Cookies


½ cup peanut butter
½ cup margarine
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon soda
Pinch of salt
1 ½ cup flour


Mix all the dry ingredients, and then add the margarine and egg.

Mold the mixture into small balls and flatten it with fork.

Preheat the oven in 375 o F. Bake the cookies for about 10-15mins or until it turns into golden brown.

image source : Favorite Brand Name Recipe

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Sinigang na Baboy (Pork Stew)

Thursday, November 16, 2006

This dish (Sinigang na Baboy) is still one of the favorites of Filipino families. It is usually cooked in many homes. It's hot soup and sour taste is best especially in cold days.


1 kilo pork liempo, cut into chunk cubes
1 bundle sitaw (string beans), cut into 2” long.
1 bundle kangkong, stem removed and cut into 2” long.
1 large radish, sliced diagonally
¼ kilo gabi, sliced
1 big onion, chopped
Knorr Sinigang sa Sampaloc mix with gabi
pinaghugasan ng bigas water
3 siling pansigang (pepper)
Patis (fish sauce) to taste

Put the liempo in the casserole, together with the tomatoes, onion and patis. Let it boil until oil comes out. Then put the pinaghugasan ng bigas water, let it boil until pork is tender.

Then put all the vegetables, make sure to put the kangkong last. Do not overcook the vegetables.

Season with patis to taste. Serve.

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4 small size ampalaya (bitter melon)
4 medium size eggplant
3 tomatoes, sliced
1 onion, sliced
4 tablespoon soy sauce
Ginger, chopped
5 okra
salt to taste


Wash the vegetables and slice bitter melon and eggplant into four. Then put it in casserole, include the orka, tomatoes, onion and ginger. Add soy sauce. Let it boil.

Add 2 tablespoon of cooking oil. Let it boil until the vegetables are cook. Do not overcook the vegetables. Serve with rice.

image source : gul.co

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Cheese Sticks with Creamy Bacon Dip

3/4 cup cheddar cheese sticks
1/2 cup all purpose flour mixed with
1 pack 2.8 grams Aji-Shio Pepper Plus
1 beaten egg
1/2 cup breadcrumbs
1 cup cooking oil for deep frying

1/4 cup fried and chopped bacon
1/4 cup cream cheese
1 cup sour cream
1 pack 2.8 grams Aji-Shio Garlic Plus

-Prepare dip, beat cream cheese until smooth. Add sour cream and mix well. Sprinkle AJI-SHIO™ Garlic Plus and mix well. Chill for at least 1 hour before serving.

-Meanwhile, coat cheese sticks with flour AJI-SHIO™ Pepper Plus mixture. Dip in beaten egg then dredge in breadcrumbs.

-Deep fry coated cheese sticks until golden brown.

-Serve together with the dip mixed with bacon.
Makes 3 servings

source : Ajinomoto


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Maja Blanca


1 cup of rice
1 cup of white sugar
3 cups coconut milk
pinch of anis


Soak the rice in 1 ½ cups of rice in not less than 4 hours and grind it finely. Put coconut milk and sugar. Let it boil in a low fire for about 25 minutes or until sauce thickens. Mix well.

Place it on a container and let it cool.

Sprinkle with latik.

image source : shoku blog

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Bibingka (Coconut Rice Dessert)

Wednesday, November 15, 2006

Simbang Gabi is just a month away so better start honing your cooking skills with 2 of the popular recipes during this season. Bibingka


- 2 1/2 lb (5 1/2 cups)mochi rice
- 1 can (12 oz) frozen coconut milk, thawed
- 1 pkg (1 lb.)dark brown sugar
- bananna leaves


Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.

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Puto Bumbong

Simbang Gabi is just a month away so better start honing your cooking skills with 2 of the popular recipes during this season. Puto Bumbong



- Five (5) kilograms of glutinous rice
- One (1) cup ordinary rice
- One (1) tablespoon of food coloring (Lilac)
- One (1) kilo of freshly grated matured coconut
- Margarine
- Sugar


Mix glutinous rice, ordinary rice and food coloring. Soak in water for four hours. Slowly grind using a stone grinder or manual grinder. Be sure not to put too much water in while grinding, this will delay drying of milled ingredients. Too much water will cause the mixture to be sticky. Put milled ingredients onto cotton cloth. Tie corners of the cloth. Let it drip. When the mixture is almost dried, press it using a heavy object to remove excess water. Let stand overnight.

Remove the milled ingredients from the cloth. Place it on finely woven cotton cloth. Mix and crush the milled ingredients using your hand until the finest particles pass through the cotton and fall into a container. Collect the particles.

Boil water using the steamer. Cover it with custom-made-cover with nozzles big enough to fit bamboo tubes or metal cylinders. Cover the nozzles with cotton cloth.

Grease cylinders with margarine then half-fill cylinders with milled ingredients. Cover the other end of the cylinder with cotton cloth. Fit the opposite end into the nozzle. Steam will come out of the cylinder when it is cooked. Before removing Puto Bumbong from the cylinder, invert position to ensure proper cooking.

To remove Puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate.

Put sugar and freshly grated coconut as toppings. Best when served hot with ginger tea.



1 cup malagkit (glutinous) rice
6 tablespoon of pirurutong (black rice)
4 cups of water
Mature coconut, shredded


Wash the malagkit and pirurutong, then soak in water for 3-4 hours.
Then grind the rice. Let it dry on a strainer.

Soak the bumbong/(Slender Bamboo) in oil and scatter with shredded mature coconut. Fill ¾ of the bumbong with the grind rice and put it on a steamer. Let it cook.

Then remove the puto on the bumbong, apply margarine, coconut and sugar. Serve.



- 1 Kilogram malagkit (glutinous) rice, mixed with
- 125 grams ordinary rice
- 1 pc mature coconut, shredded
- butter or margarine
- violet food coloring
- banana leaves
- water
- salt
- sugar

* Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
* Let dry overnight by putting inside a flour sack.
* Put something heavy on top to squeeze out water.
* Mixture is ready for cooking the following morning.
* Heat steamer (lansungan) with enough water.
* Put a small amount of rice mixture inside bamboo tubes(bumbong).
* Attached bamboo tubes to lansungan or steamer.
* When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
* Top with coconut shred and sugar before serving.

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Yang Chow Fried Rice

1/4 cup oil
1/2 cup diced shrimps
1/2 cup diced chicken
1 piece Chinese sausage, diced
2 slices ham, diced
1/2 cup diced carrot
2 tablespoons diced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup soy sauce
6 cups cooked rice
2 tablespoons Ajinomoto Ginisa Flavor Mix
1 cup bean sprouts
2 tablespoons chopped spring onions

1. In hot oil, stir fry shrimps and chicken until color changes.

2. Add Chinese sausage, ham, carrot, celery and bell peppers.

3. Add soy sauce and cooked rice. Mix well.

4. Sprinkle Ajinomoto Ginisa Flavor Mix and mix well.

5. Lastly, put in bean sprouts and spring onions. Stir for a few minutes.

*Makes 8 servings

source : Ajinomoto


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Adobong Kangkong


1 bundle of Kangkong
3 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon calamansi syrup
1 grain garlic


1. Wash and slice Kangkong.

2. Sauté garlic until golden brown and put the Kangkong

3. Put the calamansi syrup and let it boil.

4. Add soy sauce and sugar.
*orka and sigarilyas can substitute kangkong.

image source : cookbookwiki

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Bicol's Pride


- 400 g large pechay, stems cut-off and set aside
- 1 pc buko, meat shredded
- 200 g pork liempo, cut into thin strips
- 300 g squash, finely grated
- 4 cloves garlic, crushed
- 1 pc medium onion, chopped
- 1/2 cup coconut cream (first extraction)
- 1 cup thin coconut milk (second extraction)
- 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
- 2-3 pc siling labuyo, crushed


1 COVER bottom of casserole with pechay stems. Set aside.

2 COMBINE the next 5 ingredients thoroughly. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes.

3 MIX together DEL MONTE Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes.

Serves 7
Good source of Vitamin C- helps fight common infection.

source : Del Monte

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Garlic Soup

Tuesday, November 14, 2006


Provide each person with the following:

1 grain of garlic

1 thin slice bread

Cooking oil

½ cup water

1 egg


1. Sauté garlic until golden brown then put the bread and put some salt.

2. Pour the water. Let it boil for 1 minute.

3. If you want to thicken the soup, you can put 1 beaten egg. Serve hot.


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Golden Banana Rolls

Monday, November 13, 2006


6 pc ripe saba banana, peeled

12 pc lumpia wrappers, each piece cut into 2

1 cup brown sugar

2 pc pandan leaves

1 can (234 g) Del Monte Fresh Cut Pineapple Chunks

1/4 cup margarine


1. Slice each banana lengthwise into 4. Wrap each slice in lumpia wrapper and fry until golden brown. Drain on paper towels. Set aside.

2. Mix sugar, 1 cup water and pandan leaves. Cook for 20 minutes. Add Del Monte Pineapple Chunks and simmer uncovered until thick.

3. Add margarine and pour over fried banana (turon) rolls just before serving.

source : Del Monte Kitchenomics


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Century Egg

Sunday, November 12, 2006

The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg, (Chinese: 皮蛋; pinyin: Pídàn; literally "skin/leather egg" or Chinese: 松花蛋; pinyin: sōnghūadàn; literally "pine-patterned egg") ; (ไข่เยี่ยวม้า khai-yiew-ma (in Thai)) is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent, like cola.The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. Some eggs have patterns near the surface of the egg white likened to pine branches.

1. Preparing the pickling solution:
  • Water 1L
  • Sodium chloride(NaCl) 72g
  • Sodium hydroxide(NaOH) 42g

Dissolve the NaCl and NaOH completely in water. Bring the solution to a boil and allow it to cool down before use.

2. Submerge the eggs in the saline solution, and store at 15 to 20oC for about 10 days.

3. Pick out the pickled eggs and rinse them. Then allow them to dry naturally.

4. Coat with PVA (polyvinyl acetate) or some other non-ventilated packaging material. An alternative is to add red soil to the saline solution after the pickled eggs are removed. Coat the eggs with the mud, and roll them in rice husk. Age for about 2 weeks.

5. Crack the eggs lightly and remove the shell. The white of the egg will have a grayish, translucent color, and a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

6. To serve, cut into wedges and serve with bean curd (tofu) as an appetizer, or as a condiment for dishes such as rice gruel (congee).

Source: http://www.agnet.org; Wikipedia

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Siopao Recipes

Siopao also called Mantou in northern china or simply Pau (bun) in other parts of China and Hong Kong is simply known as steamed buns in English. Siopao is a popular food item in the Philippines. It is good for people with an active lifestyle because it does not require utensils to eat it and can be consumed on the go. Unlike Mantou, Siopao will contain a meat and gravy type filling that is slightly sweet and can be pork, chicken or beef.

CHA SIOPAO (Cantonese Style Roast Pork Asado Siopao)

Authentic Cantonese siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic Cantonese, also known as Hong Kong-style, Cha Siopao recipe.

  • 1-1/2 cup high gluten, high protein, first class or bread flour
  • 1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for whiter dough)
  • 6 g active dry yeast
  • 3/4 tsp baking powder
  • 4 tsp ammonia bicarbonate (to smoothen dough)
  • 1 cup warm water

Combine yeast, ammonia and warm water. Mix flours and make a well. Pour yeast mixture in the center of the well and slowly incorporate mixture. Once the mixture is solid enough to handle, knead until smooth.

Grease bowl and put the dough, cover with cling wrap. Let it rise until the dough has doubled in size. Remove dough from bowl, put on a flat surface and sprinkle with all-purpose flour on top.

Mix baking powder with dough and knead until smooth. Roll dough to 2-inch round and 12-inch long baton/log. Set dough aside.

Cha Siu filling: (roast pork filling, good for 900 g of dough)
400 g Chinese roast pork, diced (available in Chinese restaurants)

Sauce for filling:
  • 3/4 c low gluten flour
  • 1/3 c scallion, chopped
  • 1/3 c ginger root, pounded
  • 3 tbsp salad oil
1 c water
3 tbsp sugar
2/3 tsp chicken powder
1/2 tsp red vinegar

1 tbsp oyster sauce
1 tbsp Chinese soy sauce
1 tsp sesame oil
2/3 tbsp salad oil
white bond paper cut to size

Sift the flour, set aside. Pour in salad oil in pan and add scallions and ginger, saute. Drain oil. In a bowl, combine flour, scallions and ginger. Put mixture A in a saucepan and bring it to a boil. Take the mixture off the fire and combine with flour mixture to form a paste. Combine roast pork and B together, mix well. Combine A and B. Divide the dough and filling into equal portions and wrap filling in dough. Line with bond paper. Steam over high heat for 15 minutes.


SIOPAO (Steamed Pork Buns)


Dough Filling:
  • 3 cups plain flour
  • 1 tbsp baking powder
  • 60 g (2 oz) lard
  • 3/4 cup warm water
  • 1 teaspoon white vinegar
  • 1/2 tsp salt
  • 1 in piece green ginger
  • 1 clove garlic
  • 2 tbsp oil
  • 1/2 cup water
  • 1 tbsp hoi sin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 3 tsp corn flour
  • 4 shallots
  • 8 oz Chinese barbecued pork

Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own - this is basically tocino - the recipe will come out soon! Be patient.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold.

2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes.



Make sure your products are always fresh. Customers want their siopao fresh and hot when served, says Eymard Carandang of Siopao Express. "They can tell the difference, and they'll come back if your siopao is good."

Produce only the siopao that you can sell in a day. Siopao is perishable, so it's a good idea to make only what you can sell. "We produce and deliver siopao to our outlets every day to ensure they're always fresh," says Ngan Tian of Lots A Pizza. "If the siopao in the steamer is not sold at the end of the day, you must throw it away," says Carandang.

Know what your market wants. When Pacita Cheng of Pao Express gave away peanut, mongo, and ube siopao as birthday giveaways, those who received them pushed her to introduce the sweet varieties in the market. Ngan Tian came up with chicken asado siopao for her Muslim customers. "It's important to come up with products that will suit the market," she says.

Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.

Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily."

Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.

SOURCE: Entrepreneur.com.ph, http://www.inq7.net/lif/2004/apr/22/lif_2-1.htm, http://www.ex-designz.net/recipedisplay.asp?rid=828

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posted on 11:30 PM | 1 comments |
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Christmas Fruitcake

Christmas is less than a hundred days away and today is the best time to learn how to do fruitcakes! Below are two ways to make Christmas Fruitcakes.

Boozy Fruitcake

1. Heat oven to 300 degrees F.

2. Line three 8-by-4-by-2-inch loaf pans with buttered parchment paper.

3. Place the candied fruit, candied citrus peel, fresh citrus peel and raisins in a bowl.

4. Pour in 1/2 c. of the rum and set aside, stirring occasionally. The rum will soon be completely absorbed.

5. Sift together the flour, salt, cinnamon, nutmeg and baking powder, and reserve.

6. Place the butter in the bowl of an electric mixer and beat until very fluffy, about 5 minutes. Add the light brown sugar and beat another 2 minutes.

7. Add the eggs one at a time, then add the flour, and mix only until incorporated.

8. Fold in the fruit and walnuts by hand and divide the batter between the pans.

9. Bake for 1 hour, then top each cake with aluminum foil to prevent overbrowning.

10. Bake for 30 to 40 minutes more. See tips for doneness tests.

11. Cool completely.

12. While cakes cool, cut cheesecloth into three 2-foot lengths and soak in remaining rum.

13. Wrap each cake in one section of the cheesecloth, then wrap in plastic wrap.

14. Refrigerate at least one week, but preferably three.

There are two ways to test for doneness: Insert a toothpick into the center of a cake; if it comes out clean, it's done. Or, press the top of the cake with your fingers; if it feels firm and spongy and springs back when pressed, it's done.

Either rum or brandy can be used as the alcohol in this recipe, depending on your personal preference.

You can also use regular dried fruit (dates, apricots, peaches, pears, cranberries and so on) instead of the candied fruit, if you prefer.

Cake flour produces a more tender crumb than all-purpose flour. It can be found in the baking section of your supermarket.

Fruitcake Truffles


6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
1/2 cup sifted confectioners' sugar

Method :

1. Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
2. Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
3. Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.


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posted on 6:17 PM | 1 comments |
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Pizza Recipes

Want to start your own Pizza business? Here are some great pizza recipes:

Homemade Pizza

My family loves this pizza recipe, which is a hodge-podge of several different recipes I've come across. It is time-consuming and family affair with lots of little tasks to delegate: cheese grating, vegetable slicing, pepperoni placing. You get the idea. It is definitely a weekend-only activity at our house, and I've been known to structure the weekend around it!


1 tablespoon dry yeast
1 1/2 cups warm water (105-115F)
3 1/2 cups white flour OR
1 1/2 cups white flour AND 2
cups whole wheat flour
1/2 teaspoon salt
2 tablespoons olive oil


2 tablespoons olive oil
1 2-pound can whole or crushed tomatoes
3/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper



Prepare the dough at least two hours before you assemble the pizzas.

Mix yeast and water in a large bowl; place in warm spot for about five minutes. Sift flour and salt into the yeast. Mix well, then add olive oil and form a soft ball. Knead on floured surface until soft and elastic (about five minutes). Shape into ball and place in a lightly oiled bowl. Cover with a clean towel and place in a warm spot for about one hour. Punch down dough and reshape into ball. Cover and let sit another 20 minutes, or until it rises again. Punch down again. Refrigerate until ready to use.


Pour olive oil into large skillet and place over medium heat. Add tomatoes to the warm olive oil with the remaining ingredients, crushing whole tomatoes with your hands as you add them to the pan. Cook over medium-low heat, breaking up tomatoes with wooden spoon, until the sauce is thick, 40-50 minutes.

Putting it all together

Roll out the dough and place on cookie sheets or pizza pans sprinkled with cornmeal. There is enough dough for two large thin crust pizzas. Pinch a lip along the edges. Top with sauce, cheese and your choice of pizza toppings, drizzle with olive oil and sprinkle with basil. Bake in 450F oven for 12 minutes.

We make this pizza with a thin wheat crust, which is crisp and slightly nutty sweet after baking, but with this recipe you can make the crust according to your preference. Our favorite toppings include caramelized onions, sliced tomatoes, pepperoni, spinach and freshly grated mozzarella cheese (packaged grated cheese is fine, of course, but just doesn't seem the same to us). When this pizza is hot and fresh out of the oven, there is not a store-made pizza that can compare. What we especially like about it the fact that it is hardly greasy, in spite of (or due to) all of the olive oil we use in the recipe. I hope you enjoy this as much as we do!

Most of the day

Recipe submitted by: Betsy Gartrell-Judd



2 pcs pan de sal, sliced into half crosswise

3 tbsp mayonnaise
1 ½ tbsp honey
1 tsp dijon mustard
salt & pepper to taste

4 pcs fried quail egg
1 pc longganisa, sliced, fried
1/8 pc daing na bangus, fried, flaked
1 stalk spring onion, sliced


1. Preheat oven at 350 F. Lightly toast pan de sal. Set aside.
2. To make the sauce, combine mayonnaise, honey and mustard. Season with salt and pepper.
3. To assemble, spread sauce over toasted pan de sal, top with quail egg, longganisa, or fried daing na bangus. Garnish with sliced spring onion.
Notes: How to check if your honey is pure? Refrigerate—if crystals form on the surface, it’s not pure honey! Pure honey stays liquid whatever temperature it’s in.

Recipes by The Center for Culinary Arts (CCA)’s Pamela Comia and Driselle Peleo




1 pc French Bread, sliced crosswise
150 gm ground beef
1 pouch (115 gm) Del Monte Sweet Style Pizza Sauce
100 gm Quickmelt Cheese, coarsely grated
1 small (30 gm) onion, cut into rings


Slice bread crosswise. Set aside. In a nonstick pan, saute beef with a dash of salt until cooked and slightly dry. Spead Del Monte Pizza Sauce over bread. Top with remaining ingredients. Bake in preheated 350F oven until cheese melts.



prepared pizza sauce
1 pc pizza dough
mozzarella cheese, grated
onions, sliced
black olives, sliced
button mushrooms, sliced
tomato wedges


Spread pizza sauce on pizza dough. Sprinkle generously with grated mozzarella cheese. Arrange other toppings. heat in oven for a few minutes or until cheese melts and some parts on the surface turn brown. Slice and serve.



1/2 cup pizza sauce
1 tbsp ketchup
1 tsp mustard
1 prepared pizza crust
1 pkg hotdogs, cut 1/4"
1 pkg mozzarella and kraft cheddar pizza cheese, shredded


Mix pizza sauce, ketchup, mustard and spread onto pizza crust. Topped with sliced hotdogs. Sprinkle with cheese. Place on cookie sheet. Bake at 400F 10-15 minutes, or until crust is crisp and cheese is melted.



180 gm pizza dough
30 ml roasted garlic cream sauce
30 ml Promodoro sauce
90 gm Italiam sausage, sliced into 1/16" slices
90 gm Mozzarella cheese
50 gm red pepper, roasted, sliced into 1/3" thick
15 gm Parmesan cheese
1/2 tsp oregano, freshly chopped
herbed oil


Place a 180 prepared pizza dough on a pizza peel. Ladle roasted garlic cream sauce and spread over entire surface of pizza. Spread promodoro sauce over it thus combining 2 sauce on pizza.

Scatter sausage slices evenly on pizza spread mozzarella cheese as evenly then arreange pepper slices over cheese. Sprinkle with parmesan cheese and fresh oregano. Cook in oven 5 minutes. Slice into 6 pcs and serve hot and crispy.



1 small pizza dough (prepared,store-bought)
1 tbsp all-purpore flour
1 ounce promodoro sauce
1/2 cup Mozzarella cheese,shredded
8 pcs. Pepperoni slices


Coat prepared pizza dough lightly with all-purpose flour. Spread Promodoro sauce over pizza dough. Sprinkle with mozzarella cheese and spread pepperoni slices all around. Place in over and cook 1-2 minutes or until crust is crisp. Place pizza on cuttin board and cut into 4 slices. Serve.



2 medium potatoes, peeled and grated
2 tbsp milk
2 tbsp flour
1 egg, beaten
1 clove garlic
3 spring onion, finely chopped
1/2 tsp dried marjoram
1 tsp olive oil
1 tomato, slice into 3
1 125gm Mozarella cheese, sliced
black olives


Mix first 7 ingredients together. Blend well. Heat a little olive oil in a non-stick frying pan 9-1/2 to 10" in diameter. Add mixture and press out into a cake. Fry oveo low heat 10 minutes then slide out into a baking sheet. Top with 2-3 sliced tomatoes, sliced mozarella cheese, a few pitted black olives and a sprinkling of oregano. Season well and bake it a preheated 350F oven until cheese is melted.



1 tbsp tomato sauce
pandesal, halved
McCormick Pizza Pie Seasoning
cheese, grated
choice topping (vegetables, deli, etc.)


Spread tomato sauce over halved bread. Sprinkle with McCormick Pizza Pie Seasoning. Top with grated cheese and favorite topping. Broil in oven toaster until cheese is melted.


Source: Eat.ph


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posted on 5:21 PM | 0 comments |
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Welcome to Pinoy Kusina!

Welcome to Pinoy Kusina, a site dedicated to the delicious recipes from the Philippines. Following the success of Pinoy Raket, I came with another idea to compile and collect delicious Filipino recipes from books, the internet, friends, relatives, etc. into a single website (or blog as you may call this).

If you have recipes to share, don't hesitate to email me. Enjoy!

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posted on 3:18 PM | 1 comments |
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