Sweet And Sticky Glutinous Rice #StreetFood

A Filipino authentic dessert, a best seller during family gathering or event. This kind of dish is a perfect addition for your table of sweet and colorful foods during Christmas season. One of the most common type selling in a street.

Ingredients:

* 2 cups glutinous rice flour (grounded)

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)


Procedures:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your Sticky glutinous rice to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

6.) Makes 4 servings

Binalay #StreetFood

Binalay is a kakanin made of glutinous rice and panocha and usually sell at the street.

Ingredients:

1 liter glutinous rice (malagkit), soaked in water overnight
1/2 cup water
15 pcs banana leaves, 7"x7"
4 cups coconut extract
1 glass water
1 pair big size panocha (store bought)

Procedures:

1). Grind soaked glutinous rice finely (remove excess water before grinding).

2). Mix ground glutinous rice and 1/2 cup water.

3). Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.

4). Put in steamer until cooked.

For The Sauce:

1). Cook coconut milk in pan until latik turns brown.

2). Remove half latik and separate little oil for banana leaves.

3). Add water and panocha into pan with half latik and coconut oil.

4). Continue cooking until panocha melts (sauce thickens when removed from fire).

5). Add remaining latik to mixture.

Chicken Inasal #StreetFood

Streets all thoughout the Philippines usually sell grilled chicken and BBQ.


For the marinade

1 kilo of chicken thighs and legs
lots of minced ginger
minced garlic
good native vinegar
calamansi
8 stalks chopped lemongrass
rock salt and cracked black pepper to season

For the basting sauce

1 tub of Star margarine
1 tablespoon achuete oil for color
cracked black pepper

For the achuete oil

several tablespoons of vegetable oil
2 tablespoons of achuete

Procedures:

1) Make the marinade: Put chicken in a bowl. Add ginger, garlic, good native vinegar, calamansi, lemongrass, rock salt, and pepper. Marinate 1 hour, stirring to coat chicken pieces evenly.

2) Meanwhile, make the basting sauce: Melt margarine in a small saucepan over low flame, adding achuete oil for color and cracked black pepper. Barbecue the chicken over medium to low flames until fully cooked, basting chicken several times with the margarine mixture.

3) Make achuete oil: heat vegetable oil, drop in achuete, and turn the fire off after a minute or so. Let the oil absorb the intense orange-red color and strain away the solids.

4) Serves 4 - 6

Atchara #StreetFood

Atchara is often served as a side dish for fried or grilled fish, seafoods, chicken, beef, as well as pork barbecue. The ingredients are shredded green unripe papaya, carrot, eggplant or ampalaya.

Ingredients:

* 2 cups grated green papaya
* 1 inch ginger, sliced thinly
* 1 green pepper, sliced thinly
* 3 cloves garlic, chopped finely
* 1/2 carrot, cut into circles or flower shapes
* 1/2 cup sectioned cauliflower
* 1/3 cup sugar
* 1/2 cup vinegar
* 100 grams raisins
* salt to taste

Procedures:

1). Soak papaya in a mixture of salt and water for 5 minutes. Rinse and squeeze dry.

2). Mix vinegar, sugar, ginger, garlic, onion, and other ingredients well.

3). Let stand for a few minutes. Transfer into jars and seal tightly. Chill if desired.

Pork Barbecue #StreetFood

You can use beef, chicken, seafoods and selected tripe if you like.

Ingredients:

•1 1/2 pounds pork, sliced thinly, then cut in 1" wide strips
•1/3 cup soy sauce
•2 tablespoons sugar
•2 tablespoons cornstarch
•1 1/2 tablespoons hoisin sauce
•1 tablespoon minced ginger
•1 tablespoon minced garlic

Procedures:

1. Arrange meat in a shallow glass pan.
2. Combine remaining ingredients and pour over meat.
3. Marinate, covered and refrigerated, overnight.
4. Drain the marinade.
5. Thread each strip of meat lengthwise on a soaked bamboo skewer, weaving it in and out.
6. Broil or grill briefly, until browned on both sides. Soak the bamboo skewers in water for 30 minutes before using, to prevent them from burning.

Bukayo #StreetFood

A very sweet dessert made from shredded (not so young coconut), coconut milk and sugar usually muscovado. Usually sold in a sari-sari store or sidewalk.


Ingredients:

Shredded young coconut meat
Muscovado sugar (raw sugar, kalamay, panocha)
coconut milk

Procedures:

1. Mix sugar, coconut milk and anise on a saucepan and boil it until it thickens. You need to watch it and stir constantly.

2. When it thickens, add the shredded young coconut meat until the mixture becomes firm.

3. Then remove from heat and cool a little bit. Then spoon into individual lumps and let it cool until it sets.

Cassava Cake #StreetFood

A very popular dessert or snack from a root-crop cassava. Different region in the Philippines has its own style of cooking this cassava.

Ingredients:

2 packs grated cassava (about 2 lbs total weight)
1 1/2 cup coconut milk
3/4 evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp mozzarella cheese, grated
½ cup condensed milk
14 tbsp sugar

For the Topping:

1 1/2 cup coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp mozzarella cheese, grated
egg white of 1 piece of egg


Procedures:

1) In a large mixing bowl, combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs. Mix this thoroughly. Add the coconut milk and mix again.

2) Pre-heat the oven at 350 degrees F. Grease the baking tray and pour the batter in it. Bake the batter for about 1 hour.

3) For the topping, combine the sugar and flour in a saucepan over medium heat. Mix this as the sugar melts. Once the sugar has melted, add the condensed milk and continue mixing. Add the cheese, still with constant stirring. Add the coconut milk and stir for 10 minutes.

4) Pour the topping over the baked cassava cake and spread evenly. Broil for approximately 5 minutes when the topping has settled.

5) Take the cake out and glaze the topping with the egg white using a basting brush. Continue to broil until the color of the topping turns light brown.

6) Garnish with grated cheese.

Bibingka #StreetFood

Bibingka #StreetFood


A moist rice cake cooked in charcoal and usually sell in the sidewalk along the street. Some built a small store just for this purpose.

Ingredients:

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Procedures:

1) Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.

2) Sift flour, baking powder and salt together. Set aside.

3) Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.

4) Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.

5) Pour mixture in lined pans.

6) Bake for 10 minutes, then remove from the oven.

7) Spread butter on top then sprinkle with sugar and grated cheese.

8) Decorate with salted egg slices and bake for 10 to 15 minutes more.

9) Serves 6 to 8.