Suman Pinipig with Latik

Ingredients
- 4 cups pinipig
- 2 cups suger
- 1/2 teaspoon salt
- 3 cups coconut milk
- A pinch of toasted anise

Procedure
Soak the pinipig in 1 1/2 cups thin coconut mick or water for 1/2 hour. Boil the rest of the coconut milk with sugar. When the syrup is thick add the pinipig, the salt and anise, stir and cook until thick. Remove from the fire and allow to cool. Roll and wrap a portion of this mixture in pieces of banana leaf dotted with latik and fold the 2 ends under. Put tog her in pair and tie.

Source: Best Recipes for Home, Philippine Publishing House

Philippine Savory Rice

Ingredients:
2 cups rice
1 head garlic
1 onion, minced
2 tablespoon oil
3 ripe sliced tomatoes (scalded and peeled)
1 teaspoon salt
1 teaspoon ajinomoto
1/2 cup cubed gluten on scramble eggs

Procedure:
Saute the garlic till brown. Add the onion. Stir in well-washed raw rice and add the tomatoes. Stir until rice is browned. Cover with water, season and finish cooking as in cooking plain rice.

Source: Best Recipes for Home, Philippine Publishing House

Putong Puti

Ingredients:
2 cups rice soaked and ground with
2 1/2 cups water
1 1/2 cups white sugar
3 teaspoon baking powder
1/2 teaspoon salt

Note: Rice should either be wagwag or Milagrosa

Procedure:
The ground rice should have the consistency of a thick batter. Add the sugar, salt, and one teaspoon of baking powder for every cup of the mixture. Fill mold (cups)two-thirds full of the mixture. Arrange in a steamer and steam for half an hour or until done. It is done when a toothpick inserted into it comes out dry. Remove from the molds and serve with grated coconut.

Source: Best Recipes for Home, Philippine Publishing House

Palitaw

Ingredients:
2 cups malagkit
1 small coconut, grated
1 cup sugar
1 1/2 cup roasted linga

Procedure:
Soak the rice for at least 4 hours and grind to a stiff dough. Form into a small balls, and flatten with a finger. Drop into boiling water. When they float, skim and drop in cold water to prevent from sticking to each other. Drain and serve with grated coconut and pounded roasted linga.

Source: Best Recipes for Home, Philippine Publishing House

Maja with Ube

Ingredients:
1 kilo ube
1 cup rice
3 cups coconut milk
2 1/2 cups sugar
A pinch of powdered anise

Procedure:
Pare the ubi, slice thin thin, cover with water and boil until very soft. Mash well and strain through a coarse strainer. Soak and grind the rice with 1 1/2 cups water. Mix the ground rice, ube, sugar, coconut milk and anise. Cook over medium heat until thick and smooth. Transfer to a greased deep plate and allow to cool. Serve in slices with toasted grated coconuts.

Source: Best Recipes for Home, Philippine Publishing House

Kalamay Pinipig

Ingredients:
3 cups pinipig
1 1/2 cups sugar
2 cups rich coconut milk
A pinch of toasted anise

Procedure:
Soak the pinipig, after cleaning, in one cup coconut milk or water for 30 minutes. Boil the rest of the coconut milk with sugar. When the syrup is thick, add the pinipig. Stir while cooking until thickl and sticky. Place in receptable lined with banana leaf. Serve with coconut toast made as follows: Toast one cup of the coconut from which the milk has been extracted, with 2/3 cup sugar in frying pan. Stir continously until brown and crisp.

Source: Best Recipes for Home, Philippine Publishing House

Espasol

Ingredients:
1 1/2 cups cooked malagkit, ground
2 1/2 cups sugar
2 1/2 cups toasted malagkit, powdered
1 cup coconut milk

Procedure:
Make syrup of the coconut milk and sugar. When quite thick add the ground, cooked rice. Then add the powdered, toasted rice little by little until the mixture is dry enough to roll. Transfer to a board sprinkled generously with powdered malagkit. Roll with the rolling pin and cut into rounds or any desired shape. Sprinkle with rice powder to keep from sticking.

Source: Best Recipes for Home, Philippine Publishing House

Cinamon Rice

Ingredients:
2 cups cooked rice
1 cup milk
sugar to taste
2 tablespoons butter or margarine
1/2 teaspoon cinnamon

Procedure:
Heat rice, milk and sugar over low heat. Add butter and cinnamon and stir until combined. Serve hot with a pitcher of cream, for a delicious and filling breakfast or supper dish.


Source: Best Recipes for the Home, Philippine Publishing House

Bibingkang Malagkit

Ingredients:
2 cups malagkit
1/2 cup brown sugar
3/4 cup rich coconut milk
1 teaspoon salt
1/4 teaspoon powdered anise

Procedure:
boil the diluted coconut milk in a carajay. Add malagkit rice and salt. boil until quit dry, stirring constantly to keep from burning. Lower the heat, and add 2/3 cups sugar. Line a clay oven with wilted banana leaf and place mixture on it. Pour the rich coconut milk on top and the rest of the sugar and anise seeds. Place cover of the bibingkahan with live coals on top and bake until brown.

Source: Best Recipes for the Home, Philippine Publishing House, Manila, Philippines


Baked Buchi

Ingredients:
1 cup boiled mongo
2 cups malagkit rice
1 cup brown sugar
1/2 cup mashed boiled gabi

Procedure:
Soak the rice overnight and grind to stiff dough. Pare, boil, mash the gabi and pass through a course strainer. Mix the rice dough and the mashed gabi. Add the sugar to the boiled mongo. Use the rice and the gabi mixture as wrapper for the mongo. Form into balls the size of an egg and press down to aboutr 1 1/2 centimeter thick. Arrange in a baking pan lined with banana leaf. Brush the top with thick coconut milk or melted butter. bake in native oven until golden brown, or fry. Serve hot.

Source: Best Recipes for the Home, Philippine Publishing House, Manila, Philippines


Gluten with Pineapple

Ingredients:
1 kilo gluten
1 can pineapple chunks
2 cups green pepper
2 cups celery
2 eggs
1/4 cup kalamansi juice
Salt to taste
1 teaspoon ajinomoto seasoning

Procedure:
Cut pre-cooked gluten into desired pieces. Cut celery and pepper. Saute the gluten in onion and oil until glutin is golden brown. Add a little cornstarch and mix well. Season with salt and seasoning. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes. Add gluten, mix well and add beaten eggs. Cook 5 minutes longer.

Source: Best Recipes for the Home, Philippine Publishing House, Manila, Philippines

Arroz a la Filipina

Ingredients:
1/2 cup boiled malagkit
1/2 cup boiled rice
1 cup sliced gluten
3 cloves garlic
Small onion
3 ripe tomatoes
3 tablespoon oil
3 medium-sized green peppers
1 small package raisins
1 hard-cooked egg
Atsuwete
Salt to taste
1 teaspoon ajinomoto seasoning

Procedure:
Cook gruten and cut into small pieces. Slice the tomatoes and onions. Soak the atsuwete in a little amount of water and set aside. Saute the garlic, onion, tomatoes and gluten. Add salt and seasoning to taste. Add sliced pepper. Cook for a few minutes. Add atsuwete water for coloring., then boiled rice, malagkit and raisins. Stir mixture from time to time to prevent burning. Continue cooking on low heat. Garnish with slices of hard-cooked eggs and red green pepper.

Source: Best Recipes for the Home, Philippine Publishing House, Manila, Philippines

Kari-Kari

Ingredients:
2 cups gluten in serving sizes
1 block tawho, cut in serving sizes and fried
1 bunch sitaw (10 long pieces)
2 eggplants, cut in strips
4 cloves garlic, crushed
1/2 cup atsuwete water
1/2 cup roasted rice
3 tablespoons vegetable shorting
1 banana bud
1/2 cup roasted peanuts
1 onion, cut in pieces
soybean oil
salt to taste
1 teaspoon ajinomoto seasoning

Procedure:
Roast peanuts and pound in a mortar. Roast rice and pound. Saute in oil the garlic, onions, gluten and tokwa. Add broth, rice flour, peanuts, vegetables, and atsuwete water. Continue cooking until vegetables are of proper tenderness.

Kaldereta

Ingredients:
1 kilo gluten cut into pieces (pre-cooked in soy souce broth)
1/4 cup oil
5 segments garlic, crushed
6 potatoes, quartered
1 large onion
Sliced of hard-cooked eggs
6 potatoes, sliced
Paprika, salt to taste
1 teaspoon ajinomoto seasoning
1 cup cooked peas (guisantes)
Sliced pimientos
Bread crumb mixture

Procedure:
Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings. When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture, pimientos and peas. Serve hot and garnish top with slices of hard cooked eggs.

Source: Best Recipes for the Home, Philippine Publishing House, Manila, Philippines