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bibingka

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Bibingka (Sweet Rice Cake)

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder

Preheat oven to 350 degrees F.

Mix sugar and melted butter.
Add eggs and mix until blended with sugar mixture.
Add milk and vanilla.
Mix.
Add sweet rice flour and baking powder.
Mix well.
Pour into a 9 x 13-inch pan and bake for 35 to 45 minutes.

Lumpiang sariwa

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Lumpiang Sariwa

1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
Lettuce leaves

Cook onion and garlic in oil until tender.
Add pork, shrimp, garbanzo beans and ham.
Simmer uncovered for 5 minutes, stirring frequently.
Add carrots, green beans and water.
Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done.
When all of the vegetables are cooked, let the dish cool.

To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only.

To assemble, place an egg roll skin unbrowned side up on one corner facing you.
Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of egg roll wrapper and leaving other end open.
Serve immediately with Brown Sauce.

Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

In a saucepan, mix sugar and cornstarch.
Stir in chicken broth and soy sauce.
Cook and stir until mixture bubbles.
Lower heat and add garlic.
Cook until thickened.

Sweet Rice Flour cakes

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Sweet Rice Flour Cakes (Espasol)

Yield: 15 to 20 cakes

4 cups sweet rice flour
1 1/2 cups granulated sugar
2 cans coconut milk
1/2 teaspoon salt

Toast the sweet rice flour on a cookie sheet.

Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.

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