This is a Kitchen Help section of Borongan Globnet for Boronganons and those who would like to try to "do-it-yourself" Borongan native delicacies and other recipes.
water (amt depends on your steamer size-fill up about 1/3 of pot)
Directions:
Mix rice flour, baking powder, sugar and salt together in a medium mixing bowl. Stir in coconut milk and milk with dry ingredients using a spoon. Press out any lumps of flour with the spoon against the side of the bowl.
Set aside.
Lightly spray each muffin cup with the oil. Place water into your steamer and bring to a boil.
While water comes to a boil, begin the pouring the puto batter up to 2/3 full into your muffin cups. For a flatter and extra moist puto bread, steam for 20 minutes; for a fluffer, but still moist puto bread, steam for 30 minutes.
Optional topping: spread butter on each puto piece and sprinkle with coconut flakes.
BIBINGKA ESPESYAL (Submitted by Merle Arre-Snow)
Ingredients:
3 eggs
1 cup sugar
1 & 1/4 cups coconut milk
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 cup grated cheese
2 tbsp. melted butter
Cooking Procedure:
Preheat oven to 350 degrees F. Grease and line bottoms of two 8" layer pans with waxed paper.
1. Sift flour, baking powder and salt together. Beat eggs until light and creamy. Gradually add sugar (about 1/4 cup at a time) beating well after each addition (about 5 minutes).
2. Add flour mixture alternately with coconut milk. Beat to blend thoroughly. Pour mixture in lined pans. Bake 15 minutes in preheated oven.
3. Sprinkle top with grated cheese. Bake 10 to 15 minutes more. Brush top with butter as soon as it comes out of oven and sprinkle with sugar if desired.
Tia Pacita's CABAK (Sesame Balls) (submitted by Anne Cabides-Paras)
Ingredients:
3 cups all purpose-flour
3 teaspoons baking powder
2 whole eggs
1 cup milk
1 cup sugar
sesame seeds
cooking oil
Procedure:
Sift the flour and baking powder together on a large mixing bowl. Make a wheel at the center. Break the eggs and drop it into the bowl. Pour in the milk and the sugar. Beat all together and mix well. This turns into a dough. Form into small balls (or whatever size is preffered). Roll and coat it with sesame seeds. Deep fry till golden brown and serve.
Tita Luding's TORTA (submitted by Anne Cabides-Paras)
Ingredients:
16 eggyolks
8 cups self-raising flour
2 cups milk
2 cups oil
2 cups sugar flavoring
Procedure:
Separate eggwhite from egg yolks. Beat egg white till peaks form. Mix in a cup of sugar and beat till firm. Mix dry and liquid ingredients and fold into egg white mixture. Don't overbeat. Pour into muffin pans and bake at 350 oC. Put on grated cheese as topping to baked torta while warm.
CASSAVA CAKE (submitted by Merle Arre-Snow)
Ingredients:
1 can coconut milk
1 & 1/2 lbs grated cassava
2 eggs
1 cup sugar
1/4 tbsp salt
2 tbsp cream
Procedure:
1. Preheat oven to 350 F . Beat the eggs until they turn pale yellow color. Add sugar and salt. Keep beating until the mixture is smooth.
2. Combine the grated cassava, the egg mixture and the coconut milk in a bowl. Mix well.
3. Pour this batter into a round, non-stick 9 inch cake pan and bake for 1 hour. Brush the top of the cake with the coconut cream and bake another 10 minutes. The top of the cake should be golden brown.
Let the cake cool and serve at room temperature.
EMPANADA (submitted by Merle Arre-Snow)
Inredients:
1/2 ground turkey (or chicken)
2 cloves minced garlic
1 minced small onion
3 medium diced carrots or 1 cup diced potatoes
1 tsp salt
1/4 tsp pepper
1/2 cup seedless raisins
Filling instructions:
Quickly saute' garlic and onions. Add meat and continue to stir till brown. Add carrots or potatoes, stir til tender. Sprinkle with salt and pepper. Mix in the raisins. Set aside. (Should you have no time to make the pastry, serving the filling with white rice makes an excellent main dish in itself.)
Pastry Ingredients:
3 cups all-purpose flour
5 tbsp sugar
1/2 tsp salt
1/2 cup water
1/3 cup oil
3 egg yolks (Save the egg for sealing the empanadas & brushing it on the pastry)
Rolling Pin
4-5 inch diameter circular cutter (i.e. jar, bowl, Tupperware, etc.)
fork
Pastry Instructions:
Preheat oven to 425 oF.
Mix and knead dough until well blended & soft on a floured surface. Roll out your dough until it is 1/8 inch thick. Begin cutting your circles. Fill each 1/2 of the circle with a spoonful of the meat filling. Lightly brush egg white on edge of the pastry. Fold pastry over filling. Seal edges by pressing with fingers then decorate the seal using the flat side of the tines of fork. Brush egg white on top side of empanada to give it a glazed appearance after cooking. Place on baking sheet. bake in oven for 15-20 minutes or until golden brown.
Inday, pagluto daw kay maabot an akon mga bisita unina.
Inday: Ano it imo karuyag nga ka-luto, iton mabalik pa hira o diri na?
PANCIT MALABON (submitted by Merle Arre-Snow)
Ingredients:
1/2 cup vegetable or corn oil
1 tsp salt
1 tbsp finely minced garlic
1/2 tsp freshly ground pepper
1 cup diced tokwa or bean curd (sold in Oriental food stores)
1/2 cup diced lean pork
1 cup shelled oysters
1 lb bihon or rice noodles (sold in Oriental stores)
1/2 cup squid, cut into rings
Sauce:
2 tbsp oil
1 tbsp finely minced garlic
1 cup finely minced onion
2 tbsp annatto water
2 tbsp cornstarch
1 cup shrimp juice
1/2 cup tokwa or bean curd, mashed
3 tbsp patis or salt
Garnish:
1 cup pork cracklings, pounded to powder
1/2 cup smoked fish, finely flaked (or smoked oysters)
1/2 cup finely minced scallions
lemon slices
Cooking Procedure:
1. In a large skillet, heat oil and saute' garlic till brown
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, cook the sauce, using the leftover oil
4. Heat the oil. Saute' garlic and onion. Cook till garlic is brown and onion is transparent.
5. Add the anatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture.
6. Add the bean and simmer over moderate heat until the mixture is thick.
7. Season with patis and pepper. Turn off the heat and set aside.
8. Soak the noodles in hot water for about 5 minutes or until soft. Drain and transfer to a platter.
9. Pour the sauce on top. Garnish with pork cracklings, smoked fish and scallions.
Serve with lemon and patis or salt.
A Recipe Sharing Page for Boronganons
NANAY'S CHOCOLATE MORON ( by Anne Cabides-Paras)
Ingredients:
9 cups white rice
3 cups white sugar
1 cup margarine or butter
1 cup glutinous rice
3 cups coconut cream (add water if desired)
chocolate (quantity as desired)
unsalted peanuts
banana leaves/aluminum foil
ground anise or vanilla
Procedure:
Soak ordinary white rice and glutinous rice in water until soft then grind it. Be sure it's not watery as coconut milk is still needs to be added.
(Rice flour and glutinous rice flourmay also be used instead.)
Boil the coconut milk (leave 1/3 of the micture for the ground rice).
Add 2 cups of sugar to coconut and leave to boil. Then add 1/2 cup of margarine or butter. Add ground anise to the mixture. Leave some of the ground anise for the chocolate mixture. continue stirring and set aside when done.
Boil the remaining ingredients. Add chocolate, sugar, margarine, peanuts and ground anise. Continue stirring till clear and shiny. Remove from stove top.
Place white mixture on a banana leaf and flatten it. Get another banana leaf and place chocolate mixture then put it on top of the white mixture.
Roll and press it together. Wrap with banana leaf. Tie each end with banana strips and cook again with a steamer.
When done let it cool down, unwrap, slice and eat.
N.B. May use aluminum foil if banana leaves are not available. Pero mamanrasa it dahon hit saging. Waray gud pareho hit orig.
PAELLA DE NANAY (Anne Cabides-Paras)
Inredients:
1/2 kg. chicken wings
1 cup meat of boiled clams
6 medium sized squid, sliced crosswise
2 clove of garlic, minced
2 hard boiled eggs
1/2 cup boiled shelled shrimps
2 pcs. chorizo de Bilbao
4 cups cooked rice, boiled in chicken stock
1/4 cup green peas
salt to taste
1/4 kg. cubed pork tenderloin
1 med. sized onion, chopped
2 pcs. crabs, boiled and half shelled
1 can tomato sauce
1/2 tsp. saffron (kasubha)
2 bay leaf
1/4 cup olive oil
salt and pepper to taste
strips of red bell pepper (capsicum)
Pork and chicken marinade: 2 tsp. soy sauce
1/2 half tsp.ground pepper
1/4 tsp. oregano (optional)
Procedure:
Marinade chicken wings with soy sauce, ground pepper and oregano till ready to use (at least 10 minutes). Heat oil in skillet or pot. Brown pork and chicken pieces lightly over medium heat. Set aside.
On same skillet or pot, sautee garlic, onions, bay leaf and pork. Add squid. tomato sauce, saffron, clams, shrimps, crabs, chorizos, chicken and salt to taste. Add the rice and mix well. Place rice mixture in Pyrex dish. Pour remaining small amount of oil on top. Bake at 350oF for 15-20 minutes. Garnish with sliced hard boiled eggs and red bell pepper strips.
Serve warm.
N.B. Pepperoni may be used instead of Chorizo de Bilbao if not available. Otherwise, memorize na la!
PINEAPPLE PIE (Merle Arre-Snow)
Ingredients:
21 large marshmallows
1 small can crushed pineapple
1 small carton whipping cream, whipped
1 baked pie shell or 1 graham cracker pie shell
Directions:
Melt marshmallows in juice from pineapple. Cool. Combine marshmallow mixture with whipped cream and pineapple. Pour into pie shell and chill.
Serve with a smile.
IRA-ID (Anne Cabides-Paras)
Ingredients:
5 cups grated camote (sweet potatoes) or cassava
2-3 cups sugar (muscovado sugar)
2-3 cups coonut (preferably young coconut)
1/4 tsp. anise seeds
banana leave (use aluminum foil if not available)
Procedure:
Mix all first 4 ingredients together. Put on banana leaf approximately 2 tbsps. of the mixture. Roll the mixture to form a small log then slightly flatten with the palm of your hand. Wrap with banana leaf an tie it banana leaf fringe. When all the mixture have been wrapped, arrange on steamer and steam till cooked.
N.B. Sugar measurement will depend on cook's discretion - whether sweet or not. Cooked Ira-id is gluey in consistency.
2 packs of Knox unflavored Gelatin melt in 1/2 cup of cold water
Procedure:
1. Melt 2 packs of of Knox in 1/2 cup cold water.
2. Mix Nestle cream and condensed milk in a pan under low fire.
3. Add the melted Knox to the Nestle cream and condensed milk mixture
and continue stirring for about 10 minutes under low fire.
4. Place the mixture in the molder and let cool. Refrigerate.
Second Layer:
Ingredients:
1 can evaporated milk (big)
1 cup white sugar
1/2 cup Hershey's or Ricoa unsweetened chocolate, melt in 1 cup hot water
2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water
Procedure:
1. Melt 2 packs of Knox in 1/2 cup cold water
2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.
3. Add the melted Knox to the milk, sugar and choco mixture and continue stirring for 10 minutes undewr low fire.
4. Set aside mixture and let cool. Place mixture on top of the first layer
and refrigerate.
ENJOY YOUR DESSERT!
GELATINIZED CUSTARD (Grace A. Solidon)
Ingredients:
1 can evaporated Milk (big)
1 can condensed milk (big)
1 cup white sugar
2 bars gulaman (yellow) , melt in 5 cups water
5 egg yolks (well beaten)
Procedure:
1. Melt gulaman bars and white sugar in 5 cups water under low fire
2. Transfer mixture to a bowl using stainer. Set aside.
3. Mix evaporated milk, condensed milk and egg yolk in a pan under
low fire.
4. Mix the Gulaman mixture to the milk and egg yolk mixture and continue
strring under low fire for a few more minutes.
5. Place mixture to molders and let cool. Refrigerate.
PATAT TIM ( Grace A. Solidon)
Ingredients:
1 pata (harap)
1 medium carrot sliced
A bunch of Chinese broccoli or pechay
3-4 pcs dried Chinese mushrooms (immerse in water and slice)
6-8 pcs button mushrooms sliced
1-3 pcs Star Anise or Sangke
1 cup Kikkoman soy sauce ( approximate; you may want to add more
or lessen)
2 cloves garlic minced lengthwise
Cooking oil
3-4 cups water
1/3 cup sugar ( approximate; try less this amount first if you
don't want it sweet)
Salt and pepper
Sesame oil
Procedure:
Boil pata first in salted water until just tender and not too tender. Drain, wipe with paper towel to remove excess water. (Then in a big frying pan with one inch deep oil. fry the whole pata until well browned on all sides. Be sure to cover as this will scatter the oil.) - Optional (fried or not fried will do). Set Aside.
In a large pot or pan, saute' garlic in a litle oil, add onions, add star anise, soy sauce, pata, salt and pepper, sugar mushrooms. Bring to a boil and let it simmer for about 30 minutes. Check on sauce and if it evaporates, add a little water. turn over pata and check on sauce by ading mor soy sauce/water. After another 30 minutes, the pata should be tender and cooked thoroughly. Taste the sauce and adjust seasoning by adding more sugar/salt or pepper. ADd sliced carrots and broccoli or pechay and a few drops of sesame oil. You cand add more sauce by adding more water and to thicken sauce, dissolve a tablespoon or two of cornstarch in 1/4 cup water and slowly stir in boiling sauce. Stir well until desired thickness is achieved. Serve immediately.
