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.