KUTSINTA FILIPINO FOOD RECIPE

Video tutorial by Loren sweety

The Puto kutsinta Filipino food for snacks or what we commonly called this one is kakanin. We love to ate this food because of its yummy and tasety flavor. Good for morning snack along with any soft drinks you want.

Homemade Puto Bibingka Filipino Recipe

Assemble thesae Supplies:

1/2 cup soaked rice flour/ soaked atlis 30 minutes 
1/2 cup plain flour or hot cake flour
1 cup coconut milk 
1/2 cup sugar /adjust acc.to your taste
1/4 cup melted butter
can add 1 tsp baking powder 
2 whole eggs

Watch the Video Tutorial By Tagalog Kitchen

Puto Bibingka is a popular filipino food that serve in the different celebration especially Christmas Simbang Gabi. We Filipino Always find this best food for early morning, it complete our day as we take this food together with the chocolate. In making this Easy Bibingka there are lot of style on how to make it. So, is in you how you going to cook this one.

Leche Flan Recipe Video Tutorial - Filipino Style

FILIPINO LECHE FLAN - The video shows the instructions how to cook a Leche Plan and those thing that we need to prepare as well as the ingredients. 

As a Filipino we always love to cook like this for any occasions we celebrate. So, Learn how to cook Leche Plan Filipino Style.

HOMEMADE CATHEDRAL WINDOW RECIPE

Cathedral Windows Recipe is a Filipinos desserts which is one of the most desired desserts especially during Christmas season.Cathedral Broken Windows Gelatin dessert, Sprinkle a colorful gelatin on topped also known as Christmas Jello in the Philippines.

Assemble these supplies:

• 4 packs of knox unflavored gelatine powder  
• 1 cup cold water -1 can of condensed milk 
• 1 cup of pineapple juice -1 cup all purpose cream 
• 1/2 cup sugar 
• 1 can of evap milk 
• Mango and orange

Steps in Preparation: 

1. Transfer 1 cup cold water in a pan and add knox gelatin. 
2. Dissolve gelatine completely. 
3. Cook over medium-low heat until it simmers. 
4. Stir continuously. 
5. When gelatine liquid simmers, add 1 cup of pineapple juice. -add 1 can evap, 1 can condensed, 1 cup all purpose cream.  
6. Add 1/2 cup sugar.  -when sugar is dissolved turn off heat.  
7. Transfer cooked gelatine mixture in a bowl and refrigerate until it thickens. Flavored Gelatine: 
8. Add 6 cups of tap water to 1 pack of Mr. Gulaman. If you want just a portion of it, adjust it proportionately (e.g.: 2 cups for 1/3 mixture of gelatine powder in a single pack). -dissolve it completely. -bring it to simmer while stirring continuously. 
9. Pour on a separate container for each flavor. 

Serving: Cool and chill the gelatin for a couple of hours before serving.

MUSHROOM PASTA

INGREDIENTS: 

• 400 gms pasta, cooked according to package directions 
• 1/4 cup butter
• 2 tbsp garlic, sliced
• 1/2 cup chicken stock
• 2/3 cup straw mushrooms, halved butter
•  onion, sliced
• 2/3 cup oyster mushrooms
•  button mushrooms, quartered
• 2 tbsp butter
• 1/4 cup flour
• 3 tbsp  fresh basil, chopped toasted
• 1/4 cup pine nuts, chopped
• 2 tbsp parmesan cheese
• 1/4 cup quickmelt cheese
• 1 Pck  ALASKA CREMA All-Purpose Cream  
• water

PROCEDURE:
Sauté onions and garlic in butter. Add in mushrooms. Cook for a minute. Remove from fire. Set aside.
Using the same pan, melt 2 tbsp butter.Toss in flour. Cook for a few seconds. Remove from heat and blend in water little by little. Mix well after each addition to prevent lumps from forming. Return to fire and bring to a boil. Simmer for 2 minutes. Blend in sautéed mushrooms and remaining ingredients. Cook until heated through. Season with salt and pepper to taste. Pour over pasta. Serve immediately.

Pandan Crepe

For the CREPE:
4 pcs pandan leaves
1 1/2 cups buko water
4-6 drops green liquid food coloring
1 1/2 cups cake flour
1 tsp coarse salt
3 egg whites, slightly beaten
1/4 cup evaporated milk






PROCEDURE:

1. To prepare the crepe: combine pandan leaves and water in a blender. Blend and strain. Add green food coloring and mix well. Set aside.
2. Whisk the dry ingredients in a bowl, and make a well in the center.
3. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain. Refrigerate for at least 1 hour. Add more buko water to adjust the consistency.
4. Heat a nonstick pan and brush with butter. Add about 1/4 cup batter to the skillet. Spread the batter to cover the entire pan surface. When dry, turn with a spatula.

For the FILLING:

• 6 pcs pandan leaves 
• 2 cups water
• 3/4 condensed milk 
• 3 cups buko meat, cubed 
• 1/4 cups cornstarch
• 1 pack (250 ml) NESTLE All Purpose Cream
• 2 tbsp chopped nuts diced fruits, as needed

PROCEDURE:

1. To prepare the filling: Boil pandan leaves in 2 cups of water until fragrant. Combine 1 cup pandan water condensed milk, buko meat and cornstarch. Cook over medium heat, stirring constantly until thick. Cool.
2. Whip NESTLE All Purpose Cream until light and fluffy. Fold into the buko mixture. Chill for 1 hour.
3. To assemble: Place a tablespoonful of chilled filling in a crepe and roll to form a log. Top crepes with chopped nuts and dust with confectioner's sugar. May be served with diced fruits.

Tikoy Special

Running out of ideas what food to prepare for your get-together with school friends? You may want to make a mental survey of the food you have been ogling at during special occasions. One such delicacy has always been a part of the Christmas holidays in the Philippines and its variant makes quite a conspicuous presence during Chinese New Year in February—the special tikoy.

Here's how this delicious kakanin is prepared. 

You will need:

• 32 ounces mochiko (flour made from glutinous rice )
• 3 cups brown sugar
• 1/4 teaspoon table salt 
• 3 tablespoons vanilla 
• 5 1/4 cups water
• cooking oil

1. Combine mochiko, brown sugar and salt in a mixing bowl. 
2. Add vanilla and half of the water. Begin mixing and blend it well. 
3. An old-fashioned eggbeater will do the trick, but you can always have an electric mixer to do the job.
4.  Keep on adding water slowly while mixing. 
5. Continue beating until the mixture is smooth. 
6. Spray a round baking glass dish with cooking spray. 
7. Pour mixture into the glass dish. 
8. Place glass dish into steamer pot and steam for one to two hours. 
9. Replenish the water of the steamer as needed. The tikoy is cooked when it is firm to the touch.
10. Cool the tikoy for at least two hours. You may want to refrigerate it to achieve desired firmness.

Done? Almost. Give yourself a few minutes to slice and fry it with beaten eggs. Now you don't have to wait for Kung Hei Fat Choi to enjoy it.

Corn Flakes Bars

A healthful cereal bar that kids can bring with them as "baon" either in school or in their outdoor activities.

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Servings: Makes 12 bars

Assemble these supplies:

• 1 cup Corn Flakes
• 1 cup Almond Clusters
• 1 cup NESTLE Fitness
• 2 cups Full Cream Milk Powder 
• 1/2 cup sugar
• 1/4 tsp. salt
• 3 tbsp. honey
• 3 tbsp. water
• 2 tbsp. Orange flavor gelatin powder

Steps in preparation:

1. Combine Corn Flakes, Almond Clusters and Fitness in a bowl. Add Full Cream Milk Powder, sugar and salt. Mix until fully incorporated. Set aside.
2. Heat honey and water in a pan. Add Orange flavor gelatin to dissolve. Pour mixture into the prepared cornflakes mixture. Mix well.
3. Add a teaspoonful of water at a time until mixture is soft enough to mold.
4. Form into bars and wrap in foil or colored cellophane wrapper.

Cook's Note:

You can experiment and use different combinations of your favorite Breakfast Cereals in preparing this recipe. Other flavors of gelatin such Lemon, Mango, Strawberry can also be used.

Strawberry Shortcake (Torta de f_resas)

Assemble these supplies:

• 3 cups fresh strawberries, cut-up 
• 3/4 cup sugar 
• 1 tablespoon cornstarch  
• salt, a dash  
• 1 cup water 
• shortcake biscuits 
• whipped cream (optional) 

Steps in preparation:

1. Combine strawberries, sugar, cornstarch, salt, and water in a pan. Bring to a boil; simmer a minute or two. Pour into a 1 1/2-quart casserole. Place the shortcake biscuits on top, prepared according to the preceding recipe. Bake in a 4000 preheated oven for 25 to 30 minutes. May be served hot or cold with whipped cream, if desired.
2. SERVES 8.

Almond Cookies Filipino Recipe

Polvorones, or "Wedding Cakes," are so popular in Mexico, and also in the southwestern part of the United States. Although we may think of them as Mexican, they too originated in Spain.

Assemble these supplies:

• 1/2 cup butter (do not substitute) 
• 1/4 cup powdered (confectioners) sugar 
• 1 heaping cup flour, sifted 
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla 
•  1 cup toasted almonds, ground 
• confectioners sugar for rolling 

Steps in preparation:

1. Cream butter; add sugar, flour, salt, vanilla, and almonds, which have been ground in an electric blender or food processor. Follii into a ball and refrigerate for several hours. Then roll into balls 1 inch or more in diameter.
2. Bake in a 4000 preheated oven about 15 minutes. Roll in the sugar while still hot; cool, and roll in the sugar again.
3. SERVING: 30 COOKIES OR MORE.

Arroz con leche

Assemble these supplies:

• 1 cup rice 
• 3 cups water 
• 1/2 teaspoon salt 
• 5 1/2 cups milk 
• 1 teaspoon vanilla
• 1 tablespoon butter  
• 1 cup sugar 
•  powdered cinnamon

Steps in preparation:

1. Bring the water with the salt added to a boil. Add rice and boil for 3 minutes, stirring frequently. Drain.
2. Bring the milk with the vanilla added to a boil. Slowly add the rice to the boiling milk; then add butter and sugar. Boil hard about 5 minutes; reduce heat to very low, and cook covered until liquid is absorbed, 30 minutes or more. Check periodically to make sure rice doesn't burn.
3. Place in individual serving dishes and refrigerate for several hours. Sprinkle with cinnamon and serve cold.
4. SERVES 4-5.

Coffee Creams (Crema de café )

Assemble these supplies:

•  1 tablespoon unflavored gelatine 
•  3 eggs 
•  2 cups milk  
•  1/4 cup sugar 
•  4 teaspoons instant coffee 
•  whipped cream (optional) 

Steps in preparation:

1. Dissolve the gelatine in a little warm water. 
2. Beat the eggs slightly; mix with the milk and sugar. 
3. Cook over low heat until the mixture begins to thicken. 
4. Mix the coffee with a little water. 
5. Add it and the gelatine to the custard. 
6. Pour in a glass dish or individual dishes and refrigerate to set.
7. To serve, top each serving with a scoop of whipped cream, if you desire.

Gingerbread Cake (Torta de jengibre)

Assemble these supplies:

• 2 cups apple sauce 
• 1 cup dark molasses 
• 1/2 teaspoon baking soda 
•  3 cups all-purpose flour  
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
•  2 teaspoons ginger
• 1 1/2 teaspoons cinnamon 
• 1/2 teaspoon cloves 
• 4 eggs
• 1 1/3 cups sugar 
• 2/3 cup olive oil
• 1 cup walnuts or pecans, chopped 

Steps in preparation:

1. Bring apple sauce to a boil. Stir in molasses and soda; cool to room temperature. Sift the flour with the baking powder, salt, ginger, cinnamon, and cloves. Set aside.
2. Beat the eggs until they are light in color. Gradually beat in sugar and continue beating until thick.
3. Gradually add the oil. Add flour mixture alternately with apple sauce mixture. Fold in nuts. Pour into greased tube pan.
4. Bake in a 325° preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
5. Cool about 15 minutes before removing from pan.
6. May be served plain or topped with whipped cream or warm apple sauce.

Coconut Custard (Flan de coco)

Follow the recipe for "Spanish Caramel Custard,". Add 1 cup of shredded coconut over the carmelized sugar in the baking pan; add custard and bake according to the directions.

Pear Custard (Flan con p eras)

Prepare the pears by cutting 5 pears in half lengthwise, removing the core, and cooking in boiling water for 20 minutes. Chop in bite-size pieces. Follow the recipe for "Spanish Caramel Custard." Place the pears over the caramelized sugar in the baking pan; add custard and bake as directed.

Rum Custard (Flan al ron)

Assemble these supplies:

• 1 3/4 cup sugar 
• 1 tablespoon water 
•  2 cups half-and-half
• 2 cups milk 
• 4 whole eggs 
• 4 egg yolks 
• 2 tablespoons dark rum 
• 1/2 teaspoon salt 

Steps in preparation: 

1. Carmelize the sugar by placing 1 cup of the sugar in a skillet over low heat. When sugar begins to form a syrup, add water and stir constantly with a wooden spoon until the sugar is melted and smooth. When the sugar turns a golden color, pour into a flan pan or a round 2-quart baking dish. Rotate to coat bottom and sides; set aside to cool at least 30 minutes.
2. Heat half-and-half with the milk until lukewarm. In a large bowl beat the eggs and egg yolks with the remaining 3/4 cup sugar until the sugar dissolves. Add cream, milk, rum, and salt. Stir to blend, and pour through a sieve on top of the syrup.
3. In a 350° preheated oven place baking dish in a larger pan that contains 1 inch of water. Cover baking dish with foil. Reduce heat to 325° and bake about 2 hours, or until a silver knife inserted in center of custard comes out clean.
4. Cool; then cover and refrigerate overnight, if possible. Unmold by running a knife around the rim; invert dish onto serving platter. Refrigerate until ready to serve.
5. SERVES 8-10.

Spanish Caramel Custard Recipe(Flan al caramel)

Assemble these supplies:

• 2 cups sugar
• 1/2 cup water
• 1 quart milk 8 eggs 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt

 Steps in preparation:

1. In a heavy saucepan or skillet over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden syrup. Pour into a flan pan or a round 2-quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.
2. Heat the milk until lukewarm. In a large bowl beat the room-temperature eggs together with the remaining 1 cup of sugar, vanilla, salt, and 1 cup of the lukewarm milk. Blend wen; then add the remaining lukewaim milk and beat to blend. Pour through a sieve on top of the syrup.
3. In a 350° preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40 to 50 minutes, or until a silver knife inserted in the center comes out clean.
4. Cool; then cover and refrigerate about 8 hours. Un­mold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.
5. SERVES 12.

SAUSAGE LEEK

Assemble these supplies:

• 1 small onion, peeled and chopped
• 1/2 teaspoon mixed dried herbs
• salt
• freshly ground black pepper
• 100 g (4 oz) sausage meat
• 25 g (1 oz) butter
• 100 g (4 oz) leeks, washed and thinly sliced
• 1 medium potato, peeled

To garnish:

• 2 bay leaves
• sprig of rosemary

Preparation time: 10 minutes
Cooking time: 30 minutes
Oven: 190°C, 375°F, Gas Mark 5

Steps in preparation: 

1. In a bowl, work the chopped onion, mixed herbs, salt and pepper into the sausage meat. Press the mixture into the bottom of an ovenproof gratin dish.
2. Melt the butter in a pan, add the leeks and salt and pepper. Cook for 3 minutes. Grate the potato into the pan with the leeks and cook for a further 2 minutes. Mix the leeks and potatoes well together, then put on top of the sausage meat.
3. Cook in a preheated oven for 25 minutes. Garnish and serve immediately.

Lemon Mousse with Tropical Fruits

You can use fresh raspberries rather than frozen ones for the sauce: Macerate 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds.

Assemble these supplies:

• 3 lemons 1 orange
• 3 tablespoons Drambuie
• 1 package (1 tablespoon) unflavored gelatin
• 1 ripe mango
• 1 large kiwi, or 2 small
• 3 eggs
• 1/2 cup plus 3 tablespoons sugar
• 1 cup heavy cream
• 8-ounce package frozen raspberries, thawed

Steps in preparation:

1. Place large bowl and beaters in refrigerator to chill. Grate zest of 2 lemons and orange into small saucepan. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Add juice, Drambuie, and gelatin to pan and set aside to soften.
2. Peel mango and remove flesh. Chop fruit into small dice and set aside in strainer to drain. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside.
3. Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into me­dium-size bowl, cover, and refrigerate until cooled, about 10 minutes.
4. Meanwhile, separate eggs, placing yolks and whites in separate bowls.
5. With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Wash and dry whisk.
6. Add remaining 3 tablespoons sugar to egg whites and whisk until stiff.
7. When gelatin mixture is cool but not set, add to yolks and stir to combine.
8. In large chilled bowl, beat heavy cream with electric mixer set at high speed until it holds a soft shape.
9. With rubber spatula, fold yolk mixture into whites. Gently fold this mixture into cream until no streaks show.
10. Divide mango among 4 stemmed glasses and top with spoonful of mousse. Cover with slices of kiwi and top with remaining mousse. Cover with plastic wrap and refriger­ate until chilled and set, at least 1 hour.
11. Just before serving, purée raspberries in blender or food processor and then strain them. Top each mousse with a spoonful of raspberry sauce.

Cheddar Cheese Biscuits

Assemble these supplies:

• 3 tablespoons salted butter
• 2 ounces Cheddar cheese
• 1 cup all-purpose flour, approximately 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 or 2 tablespoons milk (optional)

Steps in preparation:

1. Preheat oven to 425 degrees.
2. Melt butter over low heat in small skillet or butter warmer and set aside.
3. Grate enough cheese to measure about Y2 cup.
4. Combine grated cheese, 1 cup flour, baking powder, and salt in medium-size bowl. Stir in cream with fork, mixing just until moistened. Add 1 or 2 tablespoons milk to dough if too crumbly.
5. On lightly floured surface, knead dough 8 to 10 times. With fingers, press out to a scant 1/2-inch thickness. Cut dough into 11/2-inch rounds with biscuit cutter.
6. With tongs, dip biscuits in melted butter to coat and place on ungreased baking sheet. Transfer to oven and bake 12 to 15 minutes, or until biscuits are golden.
7. Remove baking sheet from oven and place on wire rack to cool slightly.
8. With spatula, transfer biscuits from baking sheet to napkin-lined basket.