Filipino Biko Sweet Sticky Rice Recipe

Posted on 11. Wed, 2011 by admin in Asian Recipes, Asian Snacks, Filipino, GF-Adaptable, Sweets

Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky rice just don’t yield the same results.

Spring Rolls (Lumpiang Shanghai)

Posted on 07. Sun, 2011 by grace in Appetizers/Dim Sum, Filipino

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Spring rolls are a great finger food that everybody loves. This version, Lumpiang Shanghai, refers to a spring roll stuffed with ground pork and then fried, but ground chicken, shrimp or crab can also be used.

Noodles with Shrimp and Tofu (Pancit Luglug)

Posted on 05. Mon, 2011 by grace in Filipino, Rice/Noodles, Seafood, Vegetable/Tofu

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared.

Filipino Fruit Sundae (Halo-Halo)

Posted on 04. Wed, 2011 by grace in Filipino, Sweets

By Andrea M. Aranas, Author, The Filipino-American Kitchen

If there is such a thing as a national dessert of the Philippines, halo-halo proudly holds the title. Meaning “mix-mix,” this multilayered dessert is a sundae-milk shake-slushy hybrid that’s sure to quell summer’s simmering heat.

Mango Natilla

Posted on 01. Tue, 2011 by grace in Filipino, Sweets

By Trissa Lopez, Trissalicious

My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping. The technique of infusing the custard with mango was inspired from a recent visit to Etch restaurant in Sydney. I love the idea of infusing the custard because with every spoonful you get the mango flavour without any of the pulp.

Stuffed Crabs (Rellenong Alimasag)

Posted on 01. Mon, 2011 by grace in Filipino, Seafood

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This dish is time-consuming but the result is worth it. I find that some crabs don’t have much meat, so I buy an extra crab or two to make sure the crabs I serve are nicely stuffed.

Pork and Tomato Stew (Menudo)

Posted on 01. Mon, 2011 by grace in Filipino, Meat

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Menudo means “small” and so the pork in this dish is sliced into bite-size pieces. Unlike the spicy Mexican Menudo, this version is milder and sweeter.

Prawns with Coconut Milk and Preserved Crab Fat (Ginataang Hipon with Gata and Taba ng Talangka)

Posted on 12. Fri, 2010 by grace in Filipino, Seafood

By Trissa Lopez, Trissalicious

This recipe is probably one of those “inspired from” the 15 or so Philippine cookbooks that I have. For me, coconut milk goes extremely well with the Philippine’s holy trinity of ginger, garlic and onions, sauteed and blended with a chili pepper to create a gravy base. Then I added freshly peeled prawns, spinach leaves and crab roe. Now tell me, who can resist this dish with a steaming bowl of rice?

Philippine Style Stuffed Crab (Rellenong Alimasag)

Posted on 11. Tue, 2010 by grace in Christmas, Filipino, Seafood

By Trissa Lopez, Trissalicious

A cooking process commonly used in the Philippines, is called relleno which means to stuff. Relleno makes it’s appearance during the Christmas season. This is one of the most festive dishes that I could think of that really celebrates the fresh seafood we have in the Philippines.

Coconut Chicken with Pineapple (Pininyahang Manok)

Posted on 11. Sun, 2010 by grace in Filipino, Poultry

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Filipino children love this dish. The tender pieces of chicken and the sweet pineapple chunks float in a creamy bath of coconut milk. This savory and sweet combination produces a dish that people of all ages will love. This recipe demonstrates the flexibility of pineapple, a fruit that is used for a main dish as well as a part of a dessert. Evaporated milk can be a convenient substitute for coconut milk.