This is truly a perfect pulutan , fried squid!! And if you are hungry for more try them with white rice even better!

Ingredients:

half a kilo of Squid (medium or big size)

half a liter cooking oil

one cup of beer

half a teaspoon of paprika

salt and pepper

3/4 of flour

Procedure:

Clean and slice your squids.  In a bowl mix the beer, flour, paprika, salt and pepper.  Mix them well.  In a deep frying pan , warm your oil, once it’s ready dip your squid into the batter and fry them until they are golden brown.  You can serve it with different kinds of sauces: mayonaisse with a little bit of mustard, vinegar and chili or soy sauce with a slice of lime.

Related posts:

1. Empanada
2. Sardines
3. Rellenong Pusit ( Stuffed Squid)

One of the special delicacies I love to eat when I visit Ilocos is empanada.  It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste.  You can do it in pork, chicken and even in beef.  It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough.  In a bowl beat water, egg, egg white and vinegar together.  Set this aside.  In another bowl,  mix together the flour and the salt.  Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.  Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil.  Sauté the garlic and onion.  Add your meat, put the spices, salt, pepper, cumin and oregano.  Add your tomato sauce , riasins and pimiento.  Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home.  Put your desired filling in the middle.  Close it and crimp the sides using a fork.  Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Related posts:

1. Siopao
2. Adobo Flakes Pandesal
3. Sweet and Sour Pork

Who has not tasted siopao yet is definitely missing a lot!

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola.  Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns.  Isn’t that great!  If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs  sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil.  Mix well.  Put some salt and pepper to taste.  Your dough balls will double in size, punch them down. Knead them one by one on your floured table.  Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling.  Gather sides toward the center, twist and be sure to seal it correctly.  Place the pinched side down on a parchement paper.  Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

Related posts:

1. Empanada
2. Corned Beef Pandesal
3. Adobo Flakes Pandesal

Related posts:

1. Choco Mousse
2. Yema
3. Banana Cake

This is definitely one of my favorite miryenda perfect with very cold softdrink. Our neighbor makes the best bitso bitso I ever tasted; long before Dunkin donuts and Mister donut mushroomed in Philippines we were already enjoying this delicious Filipino sweet goodies.

Bitso Bitso (Pinoy donut)

150 g of flour
1 tablespoon of orange water
50 g of sugar
2 tablespoons of vegetable oil
1 egg
10 cl of warm milk
1 sachet of dry yeast
a pinch of salt
cooking oil for deep frying
and icing or granulated sugar for coating

Dissolve the dry yeast in warm milk. Separate the egg yolk from the white. In a bowl put the flour, half of the sugar, the salt, the orange water, 2 tablespoons of vegetable oil and the egg yolk. Mix them well. Then add the yeast-milk mixture in the flour. Mix well and let it stand for three hours. Whisk the egg white until it becomes firm, then add the rest of the sugar. Mix them well. Add this mixture on the dough and combine them until it becomes homogenous. Warm your oil in a deep frying pan. Scoop a spoonful of your dough and slide it directly to the warm oil. It should be cook on both sides until its golden brown, about five minutes. After cooking dry them in

Related posts:

1. Home-made Hamburger Buns
2. Corned Beef Pandesal
3. Ensaymada

A great way to make use of your adobo left overs.

Ingredients:

Chicken or pork adobo left over

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

We always have left over adobo.  You can use them to make a new delicious snack recipe.  Start by flaking the meat with your hand.  Set them aside. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of your flaked meat.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Corned Beef Pandesal
2. Pandesal
3. Ensaymada

A savory and delicious snack for everybody.  You can also replace corned beef with adobo flakes.

Ingredients:

1 can of 12 Oz sized Corned beef

1 small onion sliced

2 tablespoons of cooking oil

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Start by warming up a pan with cooking oil. Sauté the onion and corned beef.  Cook for about  five minutes.  Let this cool off before adding to your pandesal dough. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of corned beef inside.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Pandesal
3. Ensaymada

No breakfast or snack time is complete without a serving of freshly baked pandesal.  We can spread our favorite jam, sandwiched a fried hot-dog on it or simply enjoy it as it is dunk on a hot coffee..truly a versatile bread!

Ingredients:

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread.  Cut 24 portions of this dough and form a shape of pandesal.  Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Ensaymada

This is my own version of Kababayan a filipino style muffins.

Ingredients:

3 eggs

250 g of all flour

200 g of sugar

125 g of butter

one glass of milk

1 teasepoon of vanilla essence

1 tablespoon of baking powder

Procedure:

Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200° celsius and bake for about ten minutes (depend on the side of your muffin mold).

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Pandesal