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FILIPINO DISH

 BIKO 

FILIPINO BIKO RECIPE, CONSISTS OF MALAGKIT (GLUTINOUS) RICE, COCONUT MILK, SUGAR, AND TOPPED WITH “LATIK”.

BIKO IS A RICE CAKE WITH CARAMEL TOPPING OR LATIK AND HERE IS THE RECIPE FOR BIKO. BIKO IS USUALLY SERVED DURING  BIRTHDAY OCCASION, FIESTAS, CHRISTMAS, NEW YEAR AND OTHER CELEBRATED EVENTS IN PHILIPPINES.

PREPARATION TIME: 10 MINUTES.

COOKING TIME: 1 HOUR AND 15 MINUTES.

SERVES 12.

BIKO INGREDIENT

• 2 CUPS MALAGKIT (STICKY RICE)
• 1 CUP BROWN SUGAR
• 3 1/2 CUPS DILUTED COCONUT MILK
• 1/8 LB. BUTTER

TOPPING:

• 1 CAN (15 OZ.) CONDENSED MILK
• 3/4 CUPS RICH COCONUT MILK
• 2 TO 3 TBSP. FLOUR FOR QUICK THICKENING

BIKO COOKING INSTRUCTIONS:

• GRATE AND SQUEEZE OUT MILK FROM 2 COCONUTS. SAVE 3/4 CUP OF THE FIRST MILK SQUEEZED OUT (RICH MILK) FOR TOPPING.
• DILUTE THE REST OF THE COCONUT MILK TO MAKE 3 1/2 CUPS. OR USE 1 CAN (12 OUNCES) FROZEN COCONUT MILK, SAVING 3/4 CUP OF THE THICK MILK FOR TOPPING AND DILUTING THE REST TO MAKE 3 1/2 CUPS.
• BOIL RICE AND COCONUT MILK IN A HEAVY POT STIRRING CONSTANTLY TO KEEP FROM BURNING (ABOUT 15 TO 20 MINUTES). WHEN THE RICE IS DONE AND ALMOST DRY, LOWER THE HEAT AND ADD THE SUGAR AND BUTTER.
• MIX WELL AND SET ASIDE.
• SCOOP THE COOKED BIKO AND PLACE IT IN A BAKING DISH OR BILAO THEN FLATTEN THE SURFACE.

TO MAKE LATIK OR TOPPING:

• COMBINE ALL TOPPING INGREDIENTS IN A HEAVY SAUCEPAN AND COOK OVER LOW HEAT STIRRING CONSTANTLY UNTIL THICK (ABOUT 15 MINUTES) OR BROWN.
• THEN POUR TOPPING OVER RICE MIXTURE.
• SERVED WHILE HOT. 

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PALITAW

Palitaw Recipe, the Palitaw is a small, flat, sweet rice cake eaten in the Philippines.
Palitaw is made from malagkit or sticky rice washed, soaked, and then ground.
A Cooking Palitaw is very easy just scoop the Palitaw batter then dropped it into boiling water when it floats to the surface as flat discs it is an indication that they’re done.

When you serve Palitaw, the flat discs are dipped in grated coconut, and presented with a separate dip made of brown sugar or muscovado and toasted sesame seeds.

Estimated cooking time: 50 minutes

Palitaw Ingredients:

•1 cup Glutinous rice flour ( Malagkit Rice )
•1/2 cup of water
•1/2 kilo Brown Sugar
•Fresh grated coconut
•Toasted sesame seeds

Palitaw Cooking Instructions: 

•Mix until the flour and water the two come together to form a pliable ball of dough.
•Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with the palm of your hand.
•Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).
•Allow the pads to dry out and cool down a little so that they don’t turn the sugar into a syrup when you roll it around in it.
•Sprikle with grated coconut and the sesame seeds.
•Serve Cold.

Palitaw Recipe, 5.0 out of 5 based on 8 ratings

STATE'S SIDE RECIPE

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CHICKEN WITH CLAMA

TIME: 30 TO 40 MINUTES.

2 TABLESPOONS NEUTRAL OIL, LIKE

GRAPESEED OR SAFFLOWER

4 CHICKEN DRUMSTICKS OR THIGHS,

SKILL ON, BONE IN

SALT AND BLACK PEPPER

2 TABLESPOONS CHOPPED GARLIC

2 TABLESPOONS CHOPPED GINGER

24 LITDENECK CLAMS, RINSED IN SEVERAL

CHANGEA OF WATER UNTIL WATER RUNS CLEAR

AND THEN DRAINED

1 BUNCH SCELLIONS, WHIN; AND GREEN

PARU CHOPPED AND SEPARATED

1/4 CUP CILANTRO STEMS, CHOPPED

1/2 CUP CILANTRO LEAVES, CHOPPED.

1. HEAT THE OIL OVER MEDIUM-HIGH HEAT

IN A LARGE, DEEP SKILLET OR BROAD POT THAT

CAN LATER BE COVERED. WHEN THE OIL IS

HOT, SEASON THE CHICKEN PIECES WITH SALT

AND PEPPER, AND ADD THEM TO THE OIL.

REGULATE THE HEAT SO THAT THE MEAT BROWNS

EVENLY, TURNING AS NEEDED. (DRUMSTICKS

HAVE 4 SIDES, REALLY; THIGHS ONLY 2, SO

TIMING IS VARIABLE.) WHEN THE CHICKEN IS

WELL BROWNED, IT WILL BE ALMOST DONE.

2. ADD THE GARLIC AND GINGER AND COOK

FOR A MINUTE, JUST UNTIL THEY SOFTEN A BIT.

ADD THE CLAMS AND SPRINKLE THEM WITH

THE SCALLION WHITES AND THE CILANTRO STEMS.

COVER AND COOK UNTIL ALL THE CLAMS OPEN,

ABOUT 10 MINUTES; THEY WILL GENERATE A

GOOD DEAL OF LIQUID.

3. REMOVE THE TOP AND COOK THAT LIQUID

DOWN AS DESIRED. (PERHAPS NOT AT ALL,

PERHAPS UNTIL SYRUPY - YOUR CALL.) SERVE

OVER RICE, OR WITH CRISPY POTATOES OR

BREAD, SPRINKLED WITH THE SCALLION GREENS

AND CILANTRO LEAVES.

YIELD: 4 SERVINGS.

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OYSTERS WITH SAUSAGE

TIME: 15 MINUTES

1 COIL OF THIN SAUSAGE, ABOUT 1 POUND

24 OYSTERS, SHUCKED

LEMON WEDGES.

COOK THE SAUSAGE IN A SKILLET UNTIL NICELY

BROWNED ON BOTH SIDES. ARRANGE IN THE

CENTER OF A PLATTER WITH THE OYSTERS AROUND

IT. SERVE WITH LEMON WEDGES.

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Mossele With Chorizo

Time: 15 minutes

2 tablespoons olive oil

1 medium onion, chopped

1/4 pound chorizo, or linguica, chopped

4 pounds mussels, rinsed and debearded

1/4 cup white wine, optional

Chopped parsley for garnish.

1. Put the olive oil in a large pot that

can later be covered, and tum the heat

to medium. Cook the onion and

chorizo, stirring occasionally, until the

onion softens, about 5 minutes.

2. Put the mussels in the pot; cover

and cook, shaking the pot occasionally,

until mussels open, about 10 minutes.

If they have not generated enough

broth for you, add the wine and cook,

uncovered, another 5 minutes. Sprinkle

with parsley, and serve.

Yield: 4 servings.

 

Clams With Prosciutto

Time: 15 minutes

2 tablespoons olive oil

1 tablespoon chopped garlic

1/8 to 1/4 pound prosciutto or other

dry-cured ham, chopped

1/4 cup dry white wine

48 littleneck clams, cleaned

(see chicken recipe)

Chopped parsley for garnish.

1. Put the olive oil over medium heat in a

large pot that can be covered. Add garlic

and ham and stir. Add wine and clams.

2. Cover and cook, shaking the pot

occasionally, until the clams open, about

10 minutes. Sprinkle with parsley,

and serve.

Yield: 4 servings.

FISH STEW WITH OKRA AND EBA (USING GOOD OLD MACKEREL)

Fish Stew
Ingredients
1lb fresh mackerel fish
1 or 2 large sliced tomatoes
Half cup tomato sauce

Half sliced large onion

3 tablespoons olive oil
1 teaspoon chopped garlic

1 teaspoon Italian seasoning

Salt to taste

½ cup water
Method

Heat up olive oil in a skillet or pot
Add sliced tomato, onion and garlic
Cook for 1-2 minutes at low
to medium heat
Add tomato sauce and cook
for another 1-2 minutes
Add % cup water
Add salt, black pepper and Italian

seasoning

Adjust seasoning
Simmer for 8-20 minutes
Check fish for readiness
Eba

Eba is made with dried cassava
grains and goes well with fish stew
and okra
Method

To make Eba, you need only water and
dried cassava grains

Boil water and add cassava grains

while stirring to prevent lumps
Stir till the mixture is firm and pliable
Okra
Ingredients
Vfelb okra (hand cut or blended)
Dried pieces of fish or dried shrimp
Salt to taste & l/z cup water
Method

Boil water and dried fish and shrimp
Add salt
Add okra and cook for 3-5 minutes

BBQ CHICKEN WITH SWEET AND WHITE MASHED POTATO

Ingredients
Chicken leg quarters
Salt

Black pepper
1 cup BBQ sauce mixed with
4 tablespoon olive oil
Method

Season chicken and
let sit for 1 hour
Set chicken on a heated grill
(low to medium heat)
Cook for 8 minutes on each side
Baste chicken with BBQ sauce and
olive oil mixture every 2 minutes,
four times, till done
Serve with mashed sweet potato and/or
white potato and your choice of salad.

PAN SEARED POMPANO WITH COUSCOUS, CHILLI SAUCE AND CORN SALSA

Fish Fillet
Ingredients
1 fillet of pompano fish
(feel free to substitute with
any other fish fillet)
1 tablespoon flour
½ teaspoon salt
Black pepper
Method
Heat up 4 tablespoons of olive oil
in a skillet at medium heat
Clean cut fillet of pompano
Season with salt and black pepper
Place the fish in the centre of the
skillet (skin side down)
Let it cook for 1½ minutes
Flip over and cook for another
1 ½ minutes
Remove promptly and set aside
Corn Salsa
Ingredients
½ cup of fresh corn kernels
1 tablespoon chopped coriander
leaves
1 tablespoon chopped onion
1 tablespoon dice fresh tomato
Salt and black pepper to taste
A squeeze of half lime or lemon
Method
Combine ingredients in a mixing bowl
and adjust seasoning as desired
Chilli sauce
Ingredients
1 tablespoon crushed chilli pepper
½ teaspoon paprika pepper
3 tablespoon tomato sauce
3 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and black pepper to taste
Method
Combine ingredients in a skillet and
simmer at low heat for 4-6 minutes
Adjust seasoning as desired
Couscous
Ingredients

1Zz cup couscous
Salt to taste
1 cup of salted stock or water
Method
Pour couscous in a heat save bowl or
dish
Add hot water or stock
Stir together
Cover for 5 minutes
Remove cover and th en fluff the
couscous with a fork

SHRIMP AND CHEESE JALAPEÑO CORNBREAD

Ingredients
1 cup cornmeal (yellow)
Vz cup shredded 4 Cheese Mexican
Cheese (Monterey Jack, Mild
Cheddar, Queso Quesadilla & Asadero
cheese or just monterey jack)
Vz teaspoon salt
2 eggs, beaten
1 cup milk
1 cup milk
¼ cup vegetable oil
1-2 tablespoons chopped jalapeño
peppers
2 tablespoons diced red and yellow
pepper to add colour
Method
Combine and mix ingredients
in a mixing bowl
Gently pour mixed ingredients into
greased and flour dusted baking dish
or pan
Bake at 350 degrees for 20-30
minutes or until a wooden pick or
cake tester inserted in middle comes
out clean
Note: For shrimp jalapeño cornbread, the
process is the same, just add
cook and bake.

GIZZADA (DESSERT)

Ingredients

1lb grated or shredded coconut

1 cup brown sugar

½ cup coconut water

1 cup water

1 tablespoon butter

½ teaspoon salt

1 cup regular water

1 teaspoon vanilla
1 teaspoon nutmeg
Method
Combine ingredients except
butter in a skillet or frying pan
Quickly bring to boil
Stir continuously to prevent burning
and caramelising
Add and stir in butter
Reduce heat and stir mixture
until it thickens
Remove and set aside
For Puff Pastry
Roll out and cut puff pastry dough
to desired sizes on a dry and flour
dusted surface
Generously spread the cooked
coconut on the cut-out puff pastry
Bake in the oven at 360 degrees for
10-15 minutes or till golden brown
For Regular Pastry
Cut out pastry dough in 3-4 inch
squares
Scoop and spread cooked coconut in
the middle
Moisten edges and fold dough from
opposite angle to expose cooked
coconut on both sides of dough
Bake in oven at 365 degrees for 10-15
minutes or till golden brown

Serve cool and enjoy with stewed fruit
and/or ice cream
Pastry Recipe
3 cups of flour
2 tablespoon butter

1 cup ice water

½ teaspoon salt

Method

Combine and mix ingredients together

in a mixing bowl to form dough

Puff Pastry

Dough Ingredients

3 cups all purpose flour

4 tablespoons soft butter

1 teaspoon salt
1 cup cold water

Method

Mix ingredients in a mixing bowl
to form coarse crumbs
Make a mound with a well

in the centre of the mound

Add cold water and mix
together to form a dough
Kneed dough till sticky with rough

texture

Let dough rest in a refrigerator for
30-45 minutes