'Snacks' archive

Rice pudding with custard topping

It’s simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the top is brown in spots. The way it happened, the custard was easier to make than the rice pudding. I don’t remember anymore how many times I had to add coconut milk because there were still uncooked grains after 45 minutes on the stove.

Maiz con hielo

The spelling may differ — maiz con yelo, mais con yelo, maiz con hielo… But they all refer to the same thing — a cold and refreshing snack made with sweet corn, shaved ice, milk and sugar. Serve it plain or top it with crisp pinipig, crushed corn flakes or even with ice cream. If [...]

Special puto

The recipe is a modification of Nora Daza’s puto recipe in her Galing-galing Cookbook. I was intrigued by it because stiffly beaten egg whites were among the ingredients. Since that would give the puto a texture similar to that of chiffon cake, I thought I’d give it a try. And it was because of the [...]

Guinataang Halo-halo

Guinataan means cooked with gata or coconut cream (or milk); halo-halo literally means mix-mix. Guinataang halo-halo is a sweet snack or dessert made with chunks of saba bananas, kamote (sweet potatoes), gabi (taro), sago (tapioca balls) and bilo-bilo (sticky rice balls) cooked in sweetened coconut milk.
This is a treat that my lola (grandmother) used [...]

Corned beef pan de sal

Pan de sal–the Filipino breakfast, mid-morning, mid-afternoon and dinner rolls. Sweet rolls crusty on the outside, soft on the inside. Just like cell phones (hey, we’re SMS country, aren’t we?), pan de sal is a social equalizer of sorts. Rich or poor, pan de sal is a staple in most Filipino homes. It is eaten [...]

Pizzaron

Another example of Filipino ingenuity, pizzaron is pizza cooked just like turon (banana spring rolls).

I first learned about pizzaron when a friend sent a SMS asking if I had tried it. I said no, I didn’t even know what it was. My husband said probably pizza tppped with chicharon (pork cracklings). I said no, [...]

Pichi-pichi

Another traditional Filipino dessert, pichi-pichi is made with grated cassava or cassava flour, water and sugar. The mixture is steamed, cooled then cut into pieces that are rolled in niyog (grated coconut). This has been the easiest Filipino dessert I have cooked so far.

The traditional way of making pichi-pichi is to boil and grate the [...]

Palitaw

We keep a supply of rice flour in the house for general use. Lately, to make siopao (steamed dumplings) and puto (native rice cakes). When we recently ran out of rice flour, I asked my husband to pass by the supermarket on his way home from work to buy a kilo of rice flour. Surprise, [...]

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House On A Hill

Asian cooking

• Fish tempura
• Chicken fillets with hoisin sauce
• Tofu with three sauces… and cilantro
• Lumpiang tinapa at mangga (smoked fish and mango spring rolls)
• Japanese-style beef and cabbage stir fry
• Thrice cooked pata tim
• Lumpiang Shanghai
• Lasang Pinoy 24: Coconut custard
• Vietnamese chicken satay with nuoc cham
• Egg Noodles with pork & mushrooms

How to cook

• Stages in beating egg whites
• The perfect barbecue sauce/marinade
• Oven-roasted crispy pata
• Sauteing basics
• Sweet and sour fish: don’t forget the ginger
• Tips for cooking Chinese-style fried rice
• Stir frying basics
• How to make crepe-like lumpia (spring roll) wrapper
• The how-to-cook series
• Braised bangus (milkfish) fillets