filipino cuisine 🥭

ingredient list:
- 2lbs pork belly
- 2 tbsp salt, divided
- 2 tbsp whole peppercorn
- 5 pcs dried bay leaves
- 3 cups cooking oil
- 34oz water

recipe:

1. pour water into a pot, and let it boil.

2. add the pork, and 1 tbsp of the salt. add the salt and bay leaves, and let boil for 30 mins, or until meat is tender.

3. remove the meat from the pot, and let it cool for a few minutes.

4. spread the other tbsp of salt onto the pork. distribute it evenly.

5. heat oil in a cooking pot. add each piece of pork belly into the hot oil. fry on both sides until crispy.

6. remove the pork from the oil, and let cool on a wire rach. slice into 1x2in cubes.

(7). serve with lechon sauce and/or sawsawan.

enjoy!

ingredient list:
- 1 lb pork belly, cut to be 1/2in thick
- salt & pepper, to taste
- 3 pcs chicken liver
- 1 red onion, finely chopped
- 3/4 kalamansi juice
- 1 chili pepper, minced
- 1/2 tbsp soy sauce
- 1/8 tbsp ground pepper

recipe:

1. season pork belly with salt and pepper, and let marinate for at least 30 mins.

2. grill pork belly and chicken liver until well done. the pork skin should be crispy.

3. once grilled, chop the pork belly and chicken liver into small, fine pieces.

4. in a bowl, combine the chopped meat, onions, kalamansi juice, and chili pepper, season with soy sauce and pepper.

enjoy!

ingredient list:
- 10 egg yolks
- 1 can condensed milk
- 1 cup milk
- 1 cup granulated sugar
- 1 tsp vanilla extract

recipe:

1. add egg yolks into a bowl, then beat.

2. add in the condesnsed milk and mix thoroughly.

3. add the milk and vanilla. mix well.

4. put a llanera mold on top of a stove, and heat using low fire.

5. add the sugar to the move, and mix thorughly until the sugar turns into a liquid, with a light brown color. make sure liquid sugar is spread evenly.

6. wait for 5 minutes, then pour the egg yolk mixture in the mold. cover the top of the mold with foil, and steam the mold for 30-35 mins.

7. after steaming, let cool to room temp, then chill for at least an hour.

enjoy!

ingredient list:

yeast mixture:
- 1 envelope active dry yeast (2 1/4 tsps)
- 1 tsp granulated sugar
- 1 cup warm water

dough:
- 2/3 cup granulated sugar
- 1/4 cup canola oil, + extra
- 1 cup warm water
- 2 tsp salt
- 6 cups all-purpose flour

butter filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup plain breadcrumbs, + extra - 1/2 cup brown sugar, packed
- 3 tbsp milk

recipe:

butter filling:
1. in a small bowl, combine 1/2 cup softened unsalted butter, 3/4 cup breadcrumbs, 1/2 cup brown sugar, and 1-3 tbsp milk, until combined.

dough
1. in a small bowl, dissolve the yeast and 1 tsp sugar in 1 cup of warm water. set aside and let stand until bubbly (~10 mins).

2. in a large bowl, stir the 2/3 cup sugar and oil until combined.

3. add the salt, yeast mixture, other cup of warm water, and only 1 cup of flour. stir until combined. add the rest of the flour 1/2 cup at a time, combining well each time.

4. once the dough starts pulling and sticking together in a ball, transfer it toa floured surface, kneading until smooth and elastic.

5. grease a large bowl with some oil. place the dough in the greased bowl, and toss it around to make sure the dough is fully coated. cover with a damp close, and allow to rise in a dry, warm place, until the dough doubles in size (~1.5 hours).

6. once the dough is ready, turn it into a lightly floured surface, kneading slightly. divide into 18 pieces.

7. flatten each piece into an oval/rectangle, approximately 10x3in. don't flatten the dough too thin. keep it at least 2mm thick.

8. spread 1-2 heaping tablespoons of buttery filling on the dough, leaving a half inch border all around.

9. roll the doll, pinching at the seams to seal.

10. roll the filled dough into the extra breadcrumbs, covering fully.

11. place the dough on a lightly greased baking pan, and cover with a damp cloth. allow the dough to rise a second time.

12. preheat oven to 375°F (190°C). once heated, bake for 20-25 mins, or until the bread turns a golden brown.

ingredient list:

- 1/4 cup sweetened red beans
- 1/4 cup sweetened white beans
- 4 cups ice, shaved
- 1 large banana, thinly sliced
- 1/4 cup jackfruit, canned & sliced
- 1/4 cup macapuno strips, drained - 1/4 cup nata de coco, drained
- 1/4 cup red palm seeds (kaong), drained
- 1/4 cup green palm seeds (kaong), drained
- 1 cup evaporated milk, divided
- 1/2 cup crispy cereal, any
- 2 scools ube ice cream

recipe:

1. gather the ingredients and two tall parfait glasses.

2. place half of the 2 types of beans at the bottom of each glass.

3. add 1/2 cup shaved ice to each of the glasses.

4. add some banana and jackfruit, and top with another 1/2 cup shaved ice.

5. add the macapuno strips and nata de coco.

6. add another 1/2 cup of shaved ice on top.

7. add the red and green palm seeds. add the final 1/2 cup shaved ice on top, doming it slightly.

8. pour 1/2 cup evaporated milk on top, and top with a scoop of ice cream and the cereal. serve cold.

enjoy!

ingredient list:
- 10 spring roll wrappers
- 1 egg
- oil, for frying
- 1 lb ground pork
- 3 tbsp garlic, minced
- 4 tbsp carrot, minced
- 2 tbsp yellow onion, minced
- 2 tbsp light soy sauce
- 1/4 tsp ground pepper
- 1 tsp salt
- (banana ketchup or sweet chili sauce, optional)

recipe:

1. defrost and seperate spring roll wrappers.

2. combine the pork, garlic, carrot, onion, soy sauce, pepper, and salt in a bowl.

3. place one spring roll wrapper on a surface. add 3 tbsp of filling, forming it into a horizontal log along the bottom half of the wrapper. leave 1in of space from the bottom edge to the filling.

4. take the bottom edge of the wrapper and fold it over the filling tightly. continue to roll the wrapper upwards, making a tight log. at about 2in from the top, add a small amount of egg wash to the top edge of the wrapper.

5. finish rolling upwards and seal the roll tightly.

6. cut the roll into 3 pieces, 3in long each.

7. in a heavy bottomed pot, add about 2in of oil, and heat over med-high.

8. carefully add in the rolled lumpias, cooking for 3-4 mins each batch. they should be golden brown and crispy once done.

9. place on a paper towel to remove excess oil. serve warm (and with dipping sauce).

enjoy!

ingredient list:
- 2 cans coco milk
- 1 can coco cream
- 1/2 cup condensed milk
- 2 pcs pandan leaves
- 1 purple sweet potato, peeled and cut bite-sized
- 1 cup macapuno, bottled
- 2 cups small sago, cooked
- 4 cups saba, peeled and cut
- 2 tsp ube extract

rice balls:
- 1 1/2 cups glutinous rice flour
- 1/4 cup sugar
- 1/2 cup water
- ube extract

recipe:

rice balls:
1. combine all rice ball ingredients in a bowl. mix until combined, and form a dough (for multiple colors, you can leave out the ube extract and use it for only 1/2 of the mixture).

2. roll small portions of your hands, and form into a ball about 1/2in in size. you should be able to get 20-30 balls out of the dough(s).

assembly:
3. put the coco milk, cream, condensed milk, and pandan leaves in a pot. bring to a boil.

4. add the sweet potatoes, cooking for 7 more mins.

5. adjust to med heat. add rice balls, jack fruit (and its syrup). add the sago, then stir to combine.

6. add the macapuno, ube extract, and cook for another 5 mins.

7. add the bananas, and simmer for 2 mins, occasionally stirring. remove from heat and serve warm.

enjoy!

ingredient list:
- 2lbs pork belly
- 1 lb tamarind, young
- 1 bunch water spinach, leaves & stalks seperated, chopped - 8 pcs string beans, cut into 2in pcs
- 1 daikon radish
- 8 pcs okra
- 2 tomatoes, sliced into wedges
- 2 pcs long green pepper
- 1 onion, sliced into wedges
- 2 qrt water
- fish sauce, to taste
- ground pepper, to taste

recipe:

1. boil the tamarind in the water for 40 mins. after, filter using a sieve or strainer. squeeze the tamarind afterwards, extracting the remaining juices.

2. pour the broth into a cooking pot, and let boil. add the onion, pork belly, and 1/2 of the tomatoes.

3. skim the scum from the broth. add 1 tbsp fish sauce. cover, and let simmer for another hour.

4. add the radish and eggplants. cook for 5 mins.

5. add the long green pepper, string beans, rest of tomatoes, and the okra. cook for 3 mins.

6. add the spinach stalks, and season with more fish sauce and the ground pepper, to taste. cook for another 2 mins.

7. add the spinach leaves. cover, and turn heat off. let sit for 3 mins, then serve.

enjoy!