Filipino Carers Kitchen Recipes- Part 2

Filipino Carers Kitchen RecipesPart 2
Binangkal is round shaped
from dough and covered
with sesame seeds and is a
popular Cebu delicacy.
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 form
a round mixture.
Drop into prepared tray.
Make sure your deep
fat fryer or Kawali is full
of hot cooking oil but
make sure temperature
is moderate. Fry in
deep fryer.
4 cups all-purpose
flour
1/4 teaspoon
salt
1/2 teaspoon
baking soda
2 teaspoons
baking powder
3/4 cup brown
sugar ; 2/3 cup
water; 2
tablespoons oil
1 teaspoon
vanilla flavor1
teaspoon butter
flavor; Sesame
seeds; 2/3 cup
water 2
tablespoons oil
1 teaspoon
vanilla flavor
Filipino Macaroons
 Sweet Mini-Coconut Muffins made from Dessicated Coconut,
Condensed Milk and Cheese
 The Filipino macaroons is made from dessicated coconut, canned
condensed milk and grated cheese. They are baked using a mini-muffin
pan lined with small paper cups.
 Sweet and chewy, these desserts are with a hint of saltiness from the
cheese. Topping options range from nuts, raisins, or chopped glazed
fruits, or most people enjoy them plain without any topping.
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YOUR SHOPPING LIST:
Dessicated Coconut
Condensed Milk
Cheddar Cheese
Vanilla Extract
Walnut or Cashew nut, Glazed Fruit,
Raisins (optional)
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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)
PREPARATION TIME : 5 minutes
COOKING TIME : 35 minutes
Preheat oven 350°F.
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.
Nan and me prepares Filipino macaroons– school holiday
well spent…
Bibingka- Filipino Pancake
 The recipe that we have here is an
alternative to the traditional. Since
most of us do not have clay pots
around and it is impossible to find
Bibingka ovens we’ll be using
ordinary cake pans and our kitchen
oven instead.. For now, we’ll settle
for 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.
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 to
bake 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.
Bibingka
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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 20
minutes 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!
Celebrations at Carers Kitchen
Pampering time for Cooks…
Dressups…
New friends….
POWERBREAKFAST RECIPES
Filipinos start their day with a heavy meal called
powerbreakfast. Traditionally, workers wake up
early and work all day with breaks during lunch,
afternoon siesta with meryenda (snack) and then
dinner.
Pandesal (Bread) with Filipino Sausage Longganisa
(Filipino-Australian version)
has been popular with community gatherings, nursing
homes and mixed cultural settings.
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water
will soon evaporate then oil will ooze from the longganisa. Fry it on
its own oil or add a few tablespoons of cooking oil and continue to
cook for 5 to 10 minutes or until the sausage casings turn brownish
Longganisa Serving Tips:
Longganisa is ideally served with steamed rice or Fried Rice topped
with sunny sideup fried egg
Pandesals are available at local Filipino shops in Dandenong and
Springvale 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 great
breakfast with coffee or to others it is lunch.
Filipino Sausage- Longganisa
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Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time
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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
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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 of
the 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 ooze
from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5
to 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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