Arroz Caldo

INGREDIENTS:

• 1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
• 5 pcs hard boiled eggs
• 2 cups cooked rice
• 6 cups chicken broth (or 6 cups plain water if broth not available)
• 1 cup onion, minced
• 3 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup scallions (red onions), minced
• 3 knobs ginger, julienned
• 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
• 5 pcs calamansi
• 3 tbsp Canola cooking oil

INSTRUCTIONS:

1. In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside
2. Next saute the garlic, onion, and ginger. Dash-in some ground black pepper
3. Add the chicken and cook until outer layer color turns golden brown.
4. Then Add the fish sauce and the cooked rice then mix and cook for a few minutes
5. Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts)
6. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
7. Removed the Egg shells and put-in the hard boiled eggs
8. Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
9. Share and Enjoy!

Source : Filipino Recipes Portal

Tupig

INGREDIENTS:

• 4 pcs mature coconut, shredded
• 1 pc young coconut, shredded
• 1/4 cup toasted sesame seeds
• 4 cups water
• 1 kg malagkit flour
• banana leaves, wilted
• 3/4 cup molasses

INSTRUCTIONS:

1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charcoal 15 to 20 minutes or until done.

Source : GutomNa!

Puto Bumbong

INGREDIENTS:

• 1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
• 1/5 tsp. Lilac or violet food coloring
• Pandan leaves
• salt to taste
• 1 pc Shredded mature coconut
• Butter or margarine
• Banana leaves
• Water
• Sugar

INSTRUCTIONS:

1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water.
3. Mixture is ready for cooking the following morning.
4. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
5. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full. Enjoy!

Source : Filipino Foods and Recipes

Champorado

INGREDIENTS:

• 1 cup sweet rice
• 3 cups water
• 1/3-1/2 cup unsweetened cocoa, depending on how "chocolatey" your particular cocoa of choice is
• 1/2 cup granulated sugar
• 1/8 teaspoon vanilla extract
• pinch of salt
• sweetened condensed milk

INSTRUCTIONS:

1. In a pot, add 2 cups of water and the rice. Whisk the cocoa powder into 1 cup of water and add to the pot. Bring to a low boil, stirring constantly. Add sugar, salt. 
2. Stir until the rice is translucent and is cooked through. Remove from heat and add a dash of vanilla extract, stir to combine. 
3. Serve with sweetened condensed milk on top, if too rich, add regular milk to cut it.

Source : Goons With Spoons

Palitaw

INGREDIENTS:

• 2 cups of glutinous rice flour
• 3⁄4 to 1 cup of water
• Freshly grated coconut
• Sesame seeds, toasted
• White sugar

INSTRUCTIONS:

1. In a large pot, bring 8 cups of water to a rolling boil over medium-high heat.
2. Make the dough by combining the flour and water in a bowl then stirring until it’s all mixed together.
3. Roll the dough into balls with your hands and then flatten each ball with the palm of your hand.
4. Drop the flattened balls into the pot full of boiling water.
5. When the rice cakes are ready, they will rise to the surface and float.
6. Remove the cooked rice cakes and let them cool for a bit on a plate.
7. Next roll the rice cakes in freshly grated coconut.
8. Now top it with sugar and toasted sesame seeds.
9. Serve and Enjoy!

Source : Filipino Chow

Kalamay with Pinipig Topping

INGREDIENTS:

• 2 cups glutinous rice flour or finely ground glutinous rice
• 2 cups brown sugar
• 4 cups coconut cream or coconut milk
• 1 tsp vanilla extract
• ½ cup roasted pinipig (rice flakes)

INSTRUCTIONS:

1. In a large non-stick wok, combine coconut milk, vanilla and sugar. Stir until sugar is dissolved. (Note: Cooking in non-stick pan will make stirring a lot easier when the mixture is already thick.)
2. Add glutinous rice flour. Cook in medium low heat. Keep stirring until mixture thickens. You'll know it's thick enough when you can hardly stir it. It will take approximately 45 minutes to 1 hour. Be sure to stir constantly to prevent mixture from sticking to the bottom of the pan. The secret to a thick and sticky kalamay is to cook it in low heat with constant stirring. In 30 minutes, the mixture is already cooked...but for a more sticky and chewy consistency, you can go as long as 1 more hour of stirring. I just did 30 minutes more.
3. Take off from heat and transfer to a plate covered with banana leaves. If you don't have banana leaves, you can just slightly grease the plate to avoid the kalamay from sticking. Flatten the top with a piece of banana leaf or a greased spatula.
4. Serve plain or sprinkle with latik or sesame seeds on top. I love it with toasted pinipig!

Source : Foodipino