Centre for Philipine Concerns

7/24/2019 Centre for Philipine Concerns

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Filipino Carers Kitchen Recipes-

Part 2


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Binangkal is round shaped

from ou h and coveredwith sesame seeds and is a

popular Cebu delicacy.

4 cups all-purposeflour

1/4 teaspoonsalt

1/2 teaspoonbaking soda2 teaspoons

baking powder3/4 cup brownsugar ; 2/3 cup

water; 2

tablespoons oil1 teaspoon

vanilla flavor1teaspoon butterflavor; Sesameseeds; 2/3 cup

water 2tablespoons oil

1 teaspoon

vanilla flavor

Sift flour, salt, baking soda,

baking powder. Mix

brown sugar, water, oil,butter flavor and vanilla

flavor. (or add flour

mixture all at once to

the liquid mixture, not

little by little).

Mix to blend. With a

teaspoon, take a bit of

batter and drop into a

bowl of sesame seeds.

Pick sesame-seed

covered batter and roll

between palms to forma round mixture.

Drop into prepared tray.

Make sure your deep

fat fryer or Kawali is full

of hot cooking oil but

make sure temperatureis moderate. Fry in

deep fryer.


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Filipino Macaroons Sweet Mini-Coconut Muffins made from Dessicated Coconut,

Condensed Milk and Cheese

The Filipino macaroons is made from dessicated coconut, cannedcondensed milk and grated cheese. They are baked using a mini-muffinpan lined with small paper cups.

Sweet and chewy, these desserts are with a hint of saltiness from thecheese. Topping options range from nuts, raisins, or chopped glazedfruits, or most people enjoy them plain without any topping.


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PREPARATION TIME : 5 minutes

COOKING TIME : 5 minutes

Preheat oven 350F.

1 Cream the butter, and add the sugar.

2 Add the eggs one at a time, beating

continously.

3 Blend in the cheese and condensed milk.

4 In a separate bowl, mix together the

dessicated coconut and all-purpose flour.

Add to the egg/milk mixture.5 Scoop on paper-lined mini muffin pans,

and top with glazed fruits or nuts.

6 Bake for 15 to 20 minutes or until golden

brown.

YOUR SHOPPING LIST:

Dessicated Coconut

Condensed Milk

Cheddar Cheese

Vanilla Extract

Walnut or Cashew nut, Glazed Fruit,Raisins (optional)

IN THE PANTRY: Eggs

All-purpose Flour

Sugar

Butter

INGREDIENTS

2 cups Dessicated Coconut

1 14 oz can Condensed Milk

1/2 cup Cheddar Cheese, grated

1/2 teaspoon Vanilla Extract

2 Large Eggs

1/2 cup All-purpose Flour

1 cup Sugar

1/3 cup Butter

1 cup of any one of these : Walnut,Cashew Nut, Glazed Fruit, Raisins(optional)


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Nan and me prepares Filipino macaroons school holiday

well spent


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Bibingka- Filipino Pancake The recipe that we have here is an

alternative to the traditional. Since

most of us do not have clay potsaround and it is impossible to find

Bibingka ovens well be using

ordinary cake pans and our kitchen

oven instead.. For now, well settlefor an alternative ingredient that

needs no preparation at all

rice flour.

We will need ordinary rice flour for

this recipe, not the glutinous one.

This should be available in any

Asian or Filipino store in your area.


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The traditional way of cooking Bibingka

is unique and quite time consuming. The

mixture is poured on a clay pot lined with

pre-cut banana leaf. A special clay oven

known as Bibingka oven is needed tobake this rice cake. The clay pot is

placed between the layers of the

Bibingka oven and lit charcoals (locally

known as uling) are placed below and

above the clay pot to evenly cook the

mixture.


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Bibingka Ingredients:

1 cup rice flour

1/8 teaspoon salt 2 1/2 teaspoon baking

powder

3 tablespoons butter

1 cup granulated sugar

1 cup coconut milk 1/4 cup fresh milk

1 piece salted duck egg,sliced

1/2 cup grated cheese

3 pieces raw eggs Pre-cut banana leaf

Procedure:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine rice flour, baking powder, and salt

then mix well. Set aside.

3. Cream butter then gradually put-in sugar

while whisking.

4. Add the eggs then whisk until every

ingredient is well incorporated.

5. Gradually add the rice flour, salt, and baking

powder mixture then continue mixing.

6. Pour-in coconut milk and fresh milk then

whisk some more for 1 to 2 minutes.

7. Arrange the pre-cut banana leaf on a cake

pan or baking pan.8. Pour the mixture on the pan.

9. Bake for 15 minutes.

10. Remove from the oven then top with sliced

salted egg and grated cheese (do not turn the

oven off).

11. Put back in the oven and bake for 15 to 20minutes or until the color of the top turn

medium brown.

12. Remove from the oven and let cool.

13. Brush with butter and sprinkle some sugar

on top. You can also top this with grated coconut.

14. Serve. Share and enjoy!


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Celebrations at Carers Kitchen


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Pampering time for Cooks


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Dressups


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New friends.


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POWERBREAKFAST RECIPES

Filipinos start their day with a heavy meal calledpowerbreakfast. Traditionally, workers wake upearly and work all day with breaks during lunch,

afternoon siesta with meryenda (snack) and thendinner.

Pandesal (Bread) with Filipino Sausage Longganisa(Filipino-Australian version)

has been popular with community gatherings, nursinghomes and mixed cultural settings.

To cook, boil longganisa in 1/2 cup of water on a pan or wok. Waterwill soon evaporate then oil will ooze from the longganisa. Fry it onits own oil or add a few tablespoons of cooking oil and continue tocook for 5 to 10 minutes or until the sausage casings turn brownishLongganisa Serving Tips:Longganisa is ideally served with steamed rice or Fried Ricetoppedwith sunny sideup fried egg

Pandesals are available at local Filipino shops in Dandenong andSpringvale stores and they come in packs of 12 or ten.

To make the Pandesal sandwich simpley cut the longganisa in half,butter the pandesal and place longganisa. This will make a greatbreakfast with coffee or to others it is lunch.


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Filipino Sausage- Longganisa

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

1 kilo ground pork (include the pork fat)

1 spoon salt

1 spoon brown sugar

1 spoon paprika

1/4 teaspoon saltpeter (salitre)

1/2 teaspoon crushed laurel leaves

1/2 teaspoon ground black pepper

1/2 teaspoon red peppers, minced

4 cloves of garlic, crushed then minced

1/4 cup vinegar

1/8 cup soy sauce

Sausage casings

Longganisa Cooking Instructions:

In a big mixing bowl, combine all ingredients except the sausage casings

Mix well and let stand for an hour

Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end ofthe casing, then tie the end

Tie the middle of the sausage casing in intervals of about 3 inches. Keep refrigerated for 2 to 3 days

To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will oozefrom the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

Longganisa is ideally served with steamed rice or Fried Rice


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