Sinugba has always been a staple weekend sort-of-life celebratory dish in the Philippines. You know your neighbor is making sugba when you get a sniff of that smokey charcoal aroma in your neighborhood. And for a chick who grew up in Gensan where we …
Who doesn’t love pancakes? Like really fluffy, creamy, milky, pancakes! Most of us home cooks would normally buy the pre-mixed pancake box from a grocery store to achieve such "YUMMY PANCAKES". They're great, but they are NOT really that great for me. Plus, you actually do not have to buy those boxes also. Making a restaurant-style pancake is actually EASY TO MAKE as long as you have the right ingredients and measurements for it. Trust me! I've tried so many recipes and, tweaked and tested on everything! Well, maybe not on everything for years already. Then I gave up on it. Forgotten all about it. Not until the lockdown happened. You know those moments when you ramage through your kitchen trying to figure out what "EXCITING DISH" to make for your family.
So since the lockdown, I’ve experimented on variations of this recipe, I finally nailed it! But this one right here I believe is the best recipe I’ve created so far.
All-purpose flour - 2 cups
Baking powder 3 teaspoon
Salt – 1 teaspoon
Evaporated milk – 1 large can (about 250 to 300ml)
White sugar - ½ cup
Vegetable oil for greasing
- In a large bowl, run the flour through a sift to separate any lumps on the flour.
- Add in the baking powder, sugar, salt then mix all the dry ingredients.
- Next is add the milk and eggs to the dry ingredients, mix until you have a lump-free batter.
- On a flat pan (non-stick or iron skillet), grease the pan and set the heat to medium low.
- Using a deep ladle, scoop a portion of the batter and pour it to the pan. Give it around 45 seconds to a minute, or until bubbles starts to form on the sides, and then flip the pancake and wait for another 45 seconds to a minute.
- Repeat steps 4 to 5. Note that you can also add toppings to this pancake like chocolate chips, slices of bananas, or any other toppings that you want.
- On a plate, stack up 2 or 3 layers of pancakes, and drizzle with honey and add a slice of butter on top.
- Serve and enjoy!
The humble ube. Ugly on the outside, damn good in the inside! That’s how I would sum up this humble root crop. Ube is a staple dessert or snack ingredient in the Philippines, and it has especially become famous/trending with other recipes like ube cheese pandesal, and ube cakes. This time, let’s use ube and make it to a tasty Ube Pie with a crunchy crust.
2 kg. ube (purple yam)
2 cups milk
1 teaspoon salt
½ cup all-purpose cream
1 ½ cup white sugar
- Remove the skin and cut the ube to chunks. Then boil in a large pot of water for 15-20 minutes.
(A tip though before removing the skin, wet your hands with cooking oil to not get the sticky and itchy liquid irritate your skin while you do this process.)
- Drain and set aside the liquid.
- Mash the ube by either using a glass and bowl. Another option is by putting the cooked ube to a food processor, while adding the set-aside-water from earlier.
- In a wok, mix the milk, salt, and sugar and continue to stir until the sugar is thoroughly dissolved.
- Then add the mashed ube, and continue to stir ‘til you have a thick consistency. Make sure to turn the stove to low heat and continuously stir the bottom to avoid the ube from burning.
- Add the all-purpose cream and continue to mix for 5 minutes. Then asset aside.
- Pre-heat the oven to 240 degrees for 15 minutes.
- With your cooked pie crust, fill it with the ube mixture and make sure to tap the pie a few times to make sure that you don’t leave any bubbles in the filling.
- Do a criss-cross of the dough ribbons, and make sure to nip the ends of the ribbon to the side crust.
- Then brush with an egg wash (1 whole egg –beaten).
- Place in the oven for 30 to 45 minutes or until you have a crispy golden brown color of the crust.
- Serve warm and enjoy!
P.S. Now if you are a big ube/purple yam fan, I also made a recipe of the famous Filipino dessert/snack Ube Halaya which you can find the recipe here. Video tutorial is right down below.
Linarang has been a staple sour fish soup dish around Metro Cebu. Cooked in large woks in Larangan (sidewalk cafeterias) all across the metro. When there’s a large wok of steamy larang displayed, you are guaranteed that people are lining up to order and indulge …
Rice has been a staple of the Filipino diet. Not a meal is served without it. This time I want to take the humble rice to another level using the simplest of ingredients. Most specially at these trying times where a looming uncertainty unfolds and …
Dairy-Free Coconut Milk Fettuccine
With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you can easily find it in your suking palengke.
You might be wondering if the combo of coconut milk (gata) can work with pasta, what more if you add chicken gizzard. But let me assure you that it works! So before you do your typical tomato-based pasta dish, give this a try and enjoy a different take on a new “Filipino” pasta.
500 grams of your chosen pasta (for this dish I use a spinach Fettuccine)
1 medium-size onion – chopped
4 cloves of garlic – chopped
Chicken gizzard cut into half – ¼ kilo
Ground beef – ¼ kilo
Coconut milk (for thicker sauce opt for coconut cream instead) – 2 cups
Water (for sauce) – 1 ½ cup
String beans/batong (cut into 2 inches in length) – ¼ kilo
Salt to taste
- In a large pot, fill it with ¾ water and boil. Then add 3 tablespoons of vegetable oil and 1 tablespoon of salt. Stir for a few seconds.
- Add the pasta and let it cook for 10-15 minutes or depending on the package instructions. Make sure to check on the pasta and stir it from time to time to avoid the pasta from sticking together.
- Once the pasta is cooked, drain and drizzle your choice of cooking oil (vegetable oil or olive oil) into the pasta. Set aside.
- Using a large pan over low medium heat, drizzle 2 tablespoons of oil. Add the onions and saute it for about a minute or until the onions turn translucent in color. Then add the garlic, continue to saute for 30 seconds.
- Add the gizzard and stir until the meat turns white, then add the water. Stir for a few seconds and allow the water to reduce.
- Once the water has reduced, add the ground beef and stir until the ground beef turns white. Add salt to taste.
- Add the beans, and sautee for another minute.
- Then add the coconut milk and let it boil for a maximum of 3 minutes. Since we are using coconut milk, it’s crucial to not let the gata cook for too long so the oil from the milk will not be released with the heat. It will also keep the gata milky. Add more salt if need be.
- Toss in the pasta with your sauce mixture and mix for another minute.
- Serve and enjoy!