Filipino Recipes

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A collection of sweet morsels is created from glutinous rice, while halo-halo is a popular dessert based on layers of sugared fruit, gelatin, custard, and crushed ice.

Binagol, also known as binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several variations of this recipe, some works by using chocolate flavors and some with nuts and butter. This recipe is the less complicated version, even though.

The Taro root combination is contained in polished coconut shells, therefore the title binagol from the root word "bagol", a visayan phrase which literally indicates coconut shells. Because of the abundance of coconut trees in this tropical place, you will unquestionably discover many types of delicacies utilizing coconuts as packaging. Cooking this recipe may possibly be a tiresome approach but the concluded product is worth the work.

Substances:

  • one cup rich coconut milk (from two medium coconuts)

  • ?? cups raw gabi or Taro root (shredded)

  • ?? cup brown sugar

  • ?? can complete cream condensed milk

  • four egg yolks

  • wilted banana leaves

  • 4 medium coconut shells (cleaned)

  • string for tying


Cooking Directions:

  • Incorporate shredded Taro root, coconut milk and brown sugar. Put in a thick-bottomed pan and cook around medium heat for about 6 minutes whilst stirring continuously. Decrease heat to small and go on cooking for 10 far more minutes.

  • Add the condensed milk and cook for a further 20 minutes more than reduced heat, stirring constantly.

  • Fill the shells with the cooked mixture. In the middle, make a properly and drop 1 raw egg yolk for each. Cover top rated with the cooked Taro mixture and spread smoothly. Fill really near to the coconut shell's brim.

  • Use two layers of the wilted banana leaves to cover the filled coconut shells and use the strings to tie securely.

  • Steam for fifty percent an hour.


Estofado is a special beef recipe that you are unable to discover through ordinary days simply because of the total of preparation demanded. It is usually ready throughout fiestas and unique occasions like weddings, birthdays and reunions that are held for the duration of the summer season months when college is out. Simply because the beef is cooked to a chewy tenderness, it is cherished by both equally the kiddies and the oldies. Even if there are a ton of dishes set on the table during special occasions, you will undoubtedly obtain the estofado being the initial to disappear mainly because it is so mouth watering as a result doing it too really hard to resist.


Elements:


  • 1 kilo boneless beef

  • two cups Baguio beans (lower into easy lengths)

  • two tiny carrots (peeled and quartered)

  • 1 cup chopped tomatoes

  • 2 onions (chopped finely)

  • ?? cup vinegar

  • two cloves garlic (pounded)

  • 1 bay leaf

  • 6 tiny onions (peeled but complete)

  • one tbsp flour

  • cooking oil

  • salt and pepper (to style)



Cooking Technique:


  • Rub the beef with flour. Time with salt and pepper to taste.

  • Fry in cooking oil until eventually shade turns brown then set aside.

  • Applying the remaining oil, saut?? the garlic right up until it turns brown then include the onions and tomatoes. Cover and simmer for about five minutes.

  • Put the meat in a pan and cover with tomato mixture, bay leaf, vinegar and a modest quantity of water just ample to cover the meat.

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