https://www.facebook.com/105462419288060/

Pinoy Delicious Recipe, Cebu City (2026)

18/10/2024

Sama sama po tayong mag laway 😋😋

18/09/2024

Ube Cheese Pandesal ❤️

Fresh from the oven 😍

08/09/2024

P**o Balanghoy

Ingredients:

4 cups grated cassava (fresh or frozen, thawed if frozen)
1 cup coconut milk
1/2 cup sugar (adjust according to your sweetness preference)
1/4 tsp salt

Banana leaves (for lining, optional but traditional)
Grated coconut (optional for topping)
Cheese slices or grated cheese (optional, for topping)

Instructions:
Prepare the Banana Leaves (Optional):

If using banana leaves, lightly heat them over a stove flame to make them pliable, then cut them into circles that fit the molds you’ll be using for steaming. Line your p**o molds or small cups with the banana leaves.

Mix the Ingredients:

In a large bowl, combine the grated cassava, coconut milk, sugar, and salt. Mix well until all ingredients are fully incorporated.
Fill the Molds:

Spoon the cassava mixture into the prepared molds or cups, filling them about 3/4 full to allow space for the p**o to expand as it cooks.

Steam the P**o:

Arrange the filled molds in a steamer. Steam over medium heat for about 30-40 minutes, or until the p**o is firm and cooked through (a toothpick inserted into the center should come out clean).
Add Toppings:

If desired, after steaming, you can top the p**o with grated coconut or cheese. You can also return them to the steamer for a minute or two if you want the cheese to melt.
Cool and Serve:

Let the p**o balanghoy cool slightly before removing them from the molds. Serve warm or at room temperature.

Tips:

Freshly grated cassava works best, but you can also use frozen cassava if fresh is unavailable.

Adjust the sweetness based on your preference, and feel free to experiment with toppings like latik (toasted coconut curds) or sweetened condensed milk for extra flavor.

Enjoy this delicious Filipino snack!

14/04/2024

Chicken pastil is a traditional Filipino Muslim dish that features steamed chicken cooked with spices and wrapped in banana leaves with rice. One of the Filipino favorites!

Here's a simple recipe for chicken pastil:

Ingredients:

For the Chicken:

1 kg (about 2.2 lbs) chicken, cut into serving pieces
2 cups coconut milk
2 cups water
4 cloves garlic, minced
1 onion, finely chopped
2 thumbs ginger, julienned
3-4 pieces bay leaves
2 tablespoons soy sauce
Salt and pepper to taste
For the Rice:
3 cups jasmine rice
4 ½ cups water
1 teaspoon salt

For Assembly:

Banana leaves, cleaned and cut into large rectangles (for wrapping)
Hard-boiled eggs (optional, for serving)
Sliced green onions (optional, for garnish)

Instructions:

For the Chicken:

In a large pot, combine the chicken pieces, coconut milk, water, minced garlic, chopped onion, julienned ginger, bay leaves, soy sauce, salt, and pepper.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the chicken is tender and cooked through, about 30-40 minutes.

Once the chicken is cooked, remove it from the pot and set it aside. Reserve the cooking liquid for later use.

For the Rice:

Rinse the jasmine rice under cold water until the water runs clear.
In a rice cooker or a pot, combine the rinsed rice, water, and salt. Cook the rice according to your rice cooker's instructions or on the stovetop until fully cooked.

Assembly:

Take a piece of banana leaf and quickly pass it over an open flame to wilt and make it more pliable. This will also enhance the aroma of the banana leaf.

Place a portion of cooked rice onto the center of the banana leaf and top it with a piece of cooked chicken.

Fold the banana leaf over the rice and chicken to form a neat packet. Secure the edges by folding or tying with kitchen twine.
Repeat the process with the remaining rice and chicken.

Steam the wrapped chicken pastils in a steamer for about 10-15 minutes to heat through and allow the flavors to meld.

Once heated, unwrap the chicken pastils and serve them warm.

Optionally, serve the chicken pastil with hard-boiled eggs on the side and garnish with sliced green onions for added flavor and presentation.

Enjoy your delicious homemade chicken pastil!

16/12/2023

Filipino-style Macaroni Salad is known for its sweet and creamy flavor, making it a favorite among many. It's a staple at parties and celebrations in the Philippines.

Here's a simple recipe for Filipino-style Macaroni Salad:

Ingredients:

2 cups elbow macaroni, cooked according to package instructions
1 cup chicken breast, boiled and shredded
1 cup ham, diced
1 cup pineapple tidbits, drained
1 cup cheddar cheese, diced
1 cup mayonnaise
1/2 cup condensed milk
1/2 cup all-purpose cream
1 cup raisins
1 medium carrot, peeled and grated
Salt and pepper to taste
1 cup pineapple juice (reserved from the canned pineapple)
Instructions:

Cook the Macaroni:

Cook the elbow macaroni according to package instructions. Drain and let it cool to room temperature.
Prepare the Dressing:

In a large mixing bowl, combine mayonnaise, condensed milk, and all-purpose cream. Mix well to create the dressing.
Combine Ingredients:

Add the cooked and cooled macaroni to the bowl with the dressing.
Add the shredded chicken, diced ham, pineapple tidbits, cheddar cheese, raisins, and grated carrot.
Mix and Season:

Gently toss all the ingredients together until well coated with the dressing.
Season with salt and pepper to taste.
Chill and Serve:

Cover the bowl with plastic wrap and refrigerate for at least a few hours or overnight. Chilling allows the flavors to meld and the salad to develop its delicious taste.
Before serving, you can adjust the consistency by adding more mayonnaise or cream if needed.
Garnish (Optional):

You can garnish the macaroni salad with additional grated cheese or a sprinkle of paprika for a decorative touch.
Serve Cold:

Serve the Filipino-style Macaroni Salad cold and enjoy it as a side dish or a festive addition to your meal.

15/12/2023

Ilonggo-style Valenciana is a flavorful and festive dish that's perfect for special occasions and celebrations. Enjoy this delicious and unique Filipino dish!

The Ilonggo (from the province of Iloilo) version of Valenciana has its own unique twist. Here's a recipe for Ilonggo-style Valenciana:

Ingredients:

2 cups glutinous rice
1 cup regular rice (malagkit or sticky rice)
1/2 kg chicken, cut into serving pieces
1/4 kg pork, sliced into thin strips
1/4 kg chorizo de bilbao, sliced
1 cup cooked green peas
1 large bell pepper, sliced into strips
1 large carrot, julienned
1 large potato, peeled and diced
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized ginger, sliced into thin strips
2 cups coconut milk
1 cup chicken broth
1/4 cup fish sauce (patis)
1/4 cup soy sauce
Salt and pepper to taste
Cooking oil
Instructions:

Rinse and Soak Rice:

Rinse the glutinous rice and regular rice separately. Soak them in water for about 30 minutes.
Prepare Chicken and Pork:

In a large pot, heat some cooking oil and sauté garlic, onions, and ginger until aromatic.
Add pork and chicken. Cook until browned.
Add Chorizo and Vegetables:

Add chorizo de bilbao and continue cooking for a few minutes.
Stir in the sliced bell pepper, julienned carrots, and diced potatoes.
Add Rice:

Drain the soaked rice and add it to the pot. Mix well to combine with the meat and vegetables.
Pour Coconut Milk and Broth:

Pour in coconut milk and chicken broth. Bring to a simmer.
Season with Fish Sauce and Soy Sauce:

Season with fish sauce, soy sauce, salt, and pepper. Adjust the seasoning according to your taste.
Cook Until Rice is Done:

Cover the pot and simmer over low heat until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Add Green Peas:

When the rice is almost done, add the cooked green peas. Mix gently.
Serve:

Once the rice is fully cooked and has a creamy consistency, remove the pot from heat.

Serve the Ilonggo-style Valenciana hot, garnished with additional sliced bell peppers if desired.

14/12/2023

Maja Blanca is a delightful and creamy dessert that is perfect for special occasions or as a sweet treat any time of the year. Enjoy!

It is often topped wih cheese or with latik, which is coconut curds or coconut caramel.

Here's a basic recipe for Maja Blanca:

Ingredients:

1 cup cornstarch
1 cup sugar
4 cups coconut milk
1 cup corn kernels (canned or fresh, cooked)
1 cup coconut cream (for latik)
Pinch of salt
Grated coconut for garnish (optional)
Instructions:

Prepare Maja Blanca Mixture:

In a bowl, dissolve cornstarch in 1 cup of coconut milk, making sure there are no lumps.
In a cooking pot, combine the remaining coconut milk, sugar, and a pinch of salt. Stir the mixture over medium heat until the sugar is dissolved.
Cook Maja Blanca Mixture:

Gradually add the cornstarch mixture while continuously stirring to avoid lumps. Keep stirring until the mixture thickens, which usually takes about 10-15 minutes.
Add Corn Kernels:

Once the mixture has thickened, add the corn kernels. Continue to cook and stir for an additional 5 minutes until the corn is heated through.
Prepare Latik (Coconut Curds):

While the Maja Blanca is cooking, you can simultaneously prepare the latik. In a separate pan, heat coconut cream over low to medium heat.
Stir constantly until the coconut cream curdles and the oil separates from the curds. This process usually takes around 15-20 minutes.
Assemble Maja Blanca:

Pour the cooked Maja Blanca mixture into a greased mold or tray. Smooth the top using a spatula.
Top with Latik:

Pour the latik over the Maja Blanca, spreading it evenly on top.
Chill and Serve:

Allow the Maja Blanca to cool to room temperature, then refrigerate for a few hours or until it sets completely.

Once set, cut the Maja Blanca into squares or diamonds and serve chilled. Optionally, you can garnish it with grated coconut.

13/12/2023

Pork Hamonado is known for its sweet and savory flavor, and the addition of pineapple adds a delightful tropical twist. Enjoy this Filipino dish with your family and friends!

Here's a simple recipe for Pork Hamonado:

Ingredients:

1 kg pork belly or pork shoulder, sliced into 1-inch thick pieces
1 can (20 oz) pineapple chunks, reserve the juice
1 cup pineapple juice (from the canned pineapple)
1 cup soy sauce
1 cup brown sugar
1 head garlic, minced
1 onion, finely chopped
1 teaspoon peppercorns
3 bay leaves
1/2 cup cooking oil
Instructions:

Marinate the Pork:

In a bowl, combine pork slices, soy sauce, minced garlic, chopped onion, brown sugar, peppercorns, and pineapple juice. Marinate the pork for at least 1-2 hours or overnight in the refrigerator.
Cook the Pork:

Heat cooking oil in a wide pan over medium heat.
Add the marinated pork and cook until browned on all sides.
Add Pineapple Chunks:

Pour in the marinade and add the bay leaves.
Add the pineapple chunks to the pan.
Simmer:

Bring the mixture to a boil, then lower the heat to simmer. Cover the pan and let it simmer for about 40-50 minutes or until the pork is tender. Occasionally stir and check if more water is needed.
Reduce the Sauce:

Once the pork is tender, uncover the pan and allow the sauce to reduce to your desired thickness. Adjust the sweetness and saltiness according to your taste by adding more sugar or soy sauce if needed.
Serve:

Once the sauce has thickened, remove the bay leaves.
Serve the Pork Hamonado hot with steamed rice.

12/12/2023

Filipino-style Creamy Carbonara, delicious and indulgent!!
Here's a simple recipe for you to try:

Ingredients:

400g spaghetti
200g bacon, diced
1 cup sliced button mushrooms
1 cup all-purpose cream
1 cup evaporated milk
1 cup grated quick-melting cheese (like Eden or processed cheese)
3/4 cup grated Parmesan cheese
4 cloves garlic, minced
1 small onion, finely chopped
3 egg yolks, beaten
Salt and pepper to taste
Chopped parsley for garnish (optional)
Instructions:

Cook the Pasta:

Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:

In a pan over medium heat, sauté the bacon until it becomes crispy. Remove excess oil, leaving about 2 tablespoons.
Add minced garlic and chopped onions. Sauté until the onions become translucent.
Add sliced mushrooms and cook until they are tender.
Make the Creamy Sauce:

Pour in the all-purpose cream and evaporated milk. Stir well to combine.
Add the grated quick-melting cheese and grated Parmesan cheese. Continue stirring until the cheeses are melted and the sauce becomes creamy.
Season the Sauce:

Season the sauce with salt and pepper according to your taste. Remember that the bacon and cheeses can add saltiness, so adjust accordingly.
Combine Pasta and Sauce:

Toss the cooked spaghetti into the creamy sauce, ensuring that the pasta is well-coated.
Temper the Egg Yolks:

Take a small portion of the hot pasta and sauce mixture and slowly mix it into the beaten egg yolks. This process, called tempering, prevents the eggs from scrambling when added to the hot mixture.
Add Egg Yolks to the Pasta:

Gradually pour the tempered egg yolks into the pasta and sauce mixture, stirring continuously. This adds a rich and velvety texture to the carbonara.
Serve:

Continue stirring until the sauce thickens. Remove from heat.
Garnish with chopped parsley if desired.
Serve the creamy carbonara immediately, topped with additional Parmesan cheese if you like.
Enjoy your Filipino-style Creamy Carbonara! This dish is best served hot and is sure to be a hit with your family and friends.

11/12/2023

Simple and delicious Leche Flan, ready naba sa pam paskong Noche Buena?

Here's a basic recipe for making Filipino Leche Flan:

Ingredients:

For the Caramel:

1 cup granulated sugar
1/4 cup water
For the Flan Mixture:

10 egg yolks
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
Instructions:

Prepare the Caramel:

In a saucepan, combine sugar and water over medium heat.
Allow the sugar to dissolve and turn into a caramel syrup. Swirl the pan occasionally to ensure even caramelization.
Once the caramel turns amber in color, immediately pour it into the leche flan mold, spreading it to coat the bottom evenly.
Prepare the Flan Mixture:

In a bowl, combine egg yolks, condensed milk, evaporated milk, and vanilla extract.
Mix the ingredients thoroughly until well combined. You can use a whisk or an electric mixer for a smoother consistency.
Strain the Mixture:

Strain the flan mixture using a fine-mesh sieve or cheesecloth to remove any lumps and achieve a silky texture.
Pour into Molds:

Gently pour the flan mixture into the prepared caramel-coated mold.
Steam the Leche Flan:

Cover the mold with aluminum foil or a lid to prevent water from dripping into the flan.
Steam the leche flan over low to medium heat for about 30-45 minutes or until a toothpick inserted comes out clean.
Cool and Refrigerate:

Allow the leche flan to cool to room temperature before refrigerating.
Refrigerate for at least a few hours or overnight to allow the flan to set.
Serve:

To serve, run a knife around the edges of the mold to loosen the leche flan.
Invert the mold onto a serving plate, allowing the caramel to flow over the flan.
Enjoy your delicious Filipino Leche Flan! This dessert is rich, creamy, and has a delightful caramel flavor.

25/11/2023

Saging with ginamos 😋😋

24/11/2023

Pork Caldereta is a Filipino stew characterized by its savory and slightly spicy tomato-based sauce. Here's a simple recipe for Pork Caldereta:

Ingredients:

1 kg pork shoulder, cut into cubes
2 tablespoons cooking oil
1 onion, finely chopped
3 cloves garlic, minced
2 large potatoes, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup green peas (fresh or frozen)
2 cups tomato sauce
1 cup liver spread (or liver pate)
1 cup beef or pork broth
1 cup grated cheese (optional)
2 bay leaves
1 teaspoon dried chili flakes (optional, for added heat)
Salt and pepper to taste
Instructions:

Sear the Pork:

In a large pot, heat cooking oil over medium heat. Sear the pork cubes until browned on all sides. Remove excess oil if necessary.
Sauté Aromatics:

Add chopped onions and minced garlic to the pot. Sauté until the onions are translucent.
Add Tomato Sauce and Liver Spread:

Pour in the tomato sauce and add the liver spread. Stir to combine.
Pour Broth:

Add the beef or pork broth to the pot. Mix well.
Add Vegetables:

Put the chunks of potatoes and carrots into the pot. Let it simmer until the vegetables are partially cooked.
Include Bell Peppers and Peas:

Add the sliced red and green bell peppers and the green peas. Mix and continue to simmer until all vegetables are tender.
Season:

Season the caldereta with salt and pepper to taste. Add dried chili flakes if you want it spicier. Put in bay leaves for added flavor.
Simmer Until Meat is Tender:

Cover the pot and let the mixture simmer on low heat until the pork is tender. This may take around 1.5 to 2 hours. You can also use a pressure cooker to speed up the process.
Optional: Add Cheese:

If you want a creamier texture, add grated cheese to the pot. Stir until the cheese is melted.
Serve:

Once the pork is tender and the sauce has thickened, remove the bay leaves. Serve the Pork Caldereta hot with steamed rice.
Garnish (Optional):

Garnish with additional sliced red and green bell peppers for a pop of color.

Enjoy your delicious and hearty Pork Caldereta!

Pinoy Delicious Recipe

18/10/2024

18/09/2024

08/09/2024

14/04/2024

16/12/2023

15/12/2023

14/12/2023

13/12/2023

12/12/2023

11/12/2023

25/11/2023

24/11/2023

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category