1. Ginataang Bilo bilo with Langka Recipe
- 20 to 25 pieces glutinous rice balls (Bilo-bilo)
- 1 (20 oz.) can ripe jackfruit
- 2 cups water
- 2 cups coconut cream
- 3/4 cup granulated white sugar
- 1 1/2 cups cooked sago
- Pour the water in a cooking pot. Bring to a boil.
- Add the coconut cream. Stir and cook until the mixture starts to boil again.
- Gradually stir-in the sugar.
- Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
- Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
- Put-in the sago. Cook for 5 to 8 minutes more.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
2. Filipino Beef Empanada
- For the filling:
- 1 1/2 pound Ground Beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes, cubed, equivalent to 2 cups
- 1 large red or green bell pepper, cubed (equivalent to 2 cups)
- salt and pepper to taste
- 1/2 cup raisins (optional)
- 2 tablespoons cooking oil for sauteing
- 6 cups All-purpose Flour
- 2 teaspoon salt
- 1 1/4 cup Sugar
- 6 tablespoons Shortening
- 1 cup COLD water
- 2 Extra-large eggs or 3 medium eggs
- 2 teaspoon vinegar
cooking oil for deep-frying
- Fry the potatoes until golden brown, then set aside.
2. Saute the garlic and onion for a minute, then add the beef and cook for a few minutes until almost fried.
3. Add the bell peppers, and season with salt and pepper.
4. Set aside and cool down completely.
5. To make the dough, mix all dry ingredients together such as flour, sugar and salt.
6. Cut in or mix in the shortening, until the mixture looks like wet sand.
7. Mix together all liquid ingredients such as egg, vinegar and cold water. Add into the flour and shortening.
8. Mix together until smooth, do not knead. Then wrap in plastic and refrigerate for 30 minutes or until ready to use.
9. To assemble : Cut the dough into approximately 1/3 cup measure, roll like a ball.
10. Flatten each ball into 5 inch circle and fill the top half with 1 1/2 tablespoons beef filling.
11. Fold the bottom half over and seal the edges using the tines of a fork.
12. Set aside, refrigerate while doing all the rest.
13. Heat up about 2 – 3 cups cooking oil, and deep-fry the empanada until golden brown.
- 2½ cups glutinous rice
- 4 cups coconut milk
- ¾ cup sugar
- banana leaves
- 2 cups coconut milk
- 250 g palm sugar or dark brown sugar
- In a pot combine all rice cake ingredients apart from the banana leaves, bring it to a boil while constantly stirring, then continue simmer while constantly stirring for 15-20 minutes or until the liquid is fully absorbed by the rice.
- Line a rectangular dish (11 x 7 x 2 in) with banana leaves then pour the cooked rice mixture, flatten and distribute evenly across the dish.
- On a sauce pan over combine the coconut milk and palm sugar, cook in medium heat wilt constantly stirring until the liquid has reduced in half.
- Pour and spread the topping evenly into the rice mixture and bake on a 180C pre-heated oven for 20 – 25 minutes.
- Let it cool before serving.
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