How to make puto kutsinta

Puto kutsinta is a Filipino delicacy that is brown in color, sticky and glutinous. It is made of rice flour and served with grated coconut. It is one of my favorite snacks :)

Materials needed:

• Mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Muffin pans or small, shallow bowls
• 2 cups cassava flour
• 2 cups all purpose flour
• 4 tsp. lihia or lye water, P22.50 for 250 grams (available in supermarkets)
• 2 cups pandan juice
• 8 tsp. butter
• 2 cups brown sugar
• Freshly grated coconut as topping

Getting started:

1. Mix the butter and sugar.
2. Sift the all-purpose flour and cassava flour.
3. Combine this with the mixed butter and sugar.
4. Pour the pandan juice and lihia (lye water) and mix again until it the texture is smooth.
5. Pour into a muffin pan or shallow bowls, making sure to leave room at the top.
6. Steam for 20 minutes.
7. You may sell this with grated coconut on the side.

source: http://www.entrepreneur.com.ph

Chicken Inasal

Ingredients:

¼ cup chopped ginger
2 tbsp chopped garlic
¼ cup brown sugar
¼ cup calamansi juice
1 tsp rock salt
½ cup coconut vinegar
2 sachets 8g Maggi Magic Sarap
1 kg chicken, cut into serving pieces
¼ cup cooking oil
2 tbsp. atchuete

Bagoong-Calamansi Dip:
2 tbsp sinamak or bagoong isda
2 tbsp Maggi Savor Calamansi
5 pieces siling labuyo, sliced
¼ cup calamansi juice

Procedure:

1. In a bowl combine ginger, garlic, sugar, calamansi juice, salt and Maggi Magic Sarap. In another bowl, marinate chicken in the prepared mixture for at least 1 hour. Set aside.
2. Prepare the atchuete basting oil by heating the oil in a pan and frying the atchuete until oil turns red. Discard the seeds and set aside the oil.
3. Grill marinated chicken while occasionally basting with atchuete oil. Serve with the bagoong-calamansi dip on the side.

source: http://www.nestle.com.ph

Leche Flan

Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Procedure:

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
7. Let cool then refrigerate.
8. To serve: Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

source: http://www.putopinoy.blogspot.com; photo from http://hapinoy.files.wordpress.com

Spicy Meatballs

Ingredients:

1 lb. lean ground beef
2 eggs
1 (2 1/4 oz.) can deviled ham
1/3 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. dry mustard
Few dashes hot pepper sauce
1 1/2 c. prepared mincemeat
1/2 c. apple juice
1 1/2 tbsp. cider vinegar

Directions:

1. Preheat oven to 375 degrees.
2. Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4 inch in diameter.
3. Arrange on jelly roll pans or other shallow pans.
4. Bake for about 15 minutes. In a frying pan, heat mincemeat, apple juice and vinegar until bubbly; add meatballs. Bring to a boil again.
5. Simmer covered, about 10 minutes.
6. Turn into chafing dish to keep warm or transfer to serving platter.

Yields: 5 dozen. 36 calories each

source: http://www.putopinoy.blogspot.com

Rolled Bread

Rolled bread can be stuffed with either sausage, hotdog or ham and of course cheese. Pick your choice. In this recipe, we will be using sausage.

Ingredients:

10 slices of loaf bread
120 g sausage
block of cheese, about 150 g
1 egg - beaten
1/2 c. flour stirred with 1/2 c. of yellow cornmeal
about 2 c. of cooking oil

Procedure:

1. Cut the crusts off the bread. Lay each slice on a flat board and flatten using a rolling pin.
2. Cut the sausages and cheese into strips a little shorter than the width of the bread.
3. Arrange a strip of sausage and cheese at the center. Brush the far edge with the beaten egg, Roll the bread, pressing to seal. Repeat with the rest of the bread, sausage and cheese.
4. Brush each rolled bread with egg. Brush inside the open edges (the sides) too. Roll in the flour-cornmeal mixture. Sprinkle the open edges with the flour-cornmeal mixture too to seal the cheese inside and prevent it from oozing out when it melts during frying.
5. Heat the cooking oil until it starts to smoke slightly and fry each rolled bread. Once by one, for best results, turning the bread in the hot oil for even browning. The frying pan should be very, very short. Just long enough to brown the bread but not get it soaked too much in oil. And just long enough to heat the sausage and melt the cheese but not liquefy the cheese totally.
6. Drain the fried bread on a stack of paper towels. Cut each piece diagonally into two. serve hot. They go well with potato salad.

source: http://www.pinoycook.net

Sweet and Sour Wings

Ingredients:

2 lb. chicken wings
1/2 c. brown sugar
1/4 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. catsup

Directions:

1. Cut off and discard wing tips and excess skin. Cut wings in half at joint.
2. Place in 8x8 inch baking dish. Combine sugar, vinegar, soy sauce and catsup. Pour over wings.
3. Marinate 3 to 4 hours, or overnight in refrigerator, stirring once or twice to coat.
4. After marinated, microwave at high 11 to 22 minutes, or until fork tender, checking in several places, pushing center portions to outside of dish after half the cooking time.
5. Makes approximately 15-20 wings.

source: http://www.putopinoy.blogspot.com

Maja Blanca

Ingredients:

1/2 cup cornstarch
1/2 white sugar
2 cups coconut milk
coconut cream from 1 grated coconut

Procedure:

Coconut cream:

1. Extract coco cream and coconut milk from the grated coconut.
2. Place grated coconut in a muslin bag wrung out of warm water.
3. Twist the open end and squeeze out the coco cream without adding water.
4. Set aside for cooking latik.

Coconut milk:

1. Add three potions of warm water and squeeze the bag of grated coconut with every addition of water.
2. Cook coco cream in a frying pan over medium heat until oil and latik form.
3. The latik should have a delicate, golden yellow color and must not be burnt.
4. Transfer latik into a cool dish separate from oil or further heating will turn the latik to darker shade.
5. Blend cornstarch and sugar thoroughly in a 1-quart bowl and add 1/4 cup of coco milk.
6. Boil the rest of the coco milk in a 2 quart saucepan.
7. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.
8. Hold for 2 minutes to attain a cooked flavor of the starch.
9. Pour while hot into two oiled cereal dishes. Cool completely.
10. Cut into pie wedges. Garnish each piece with latik.
11. Serve hot or chilled.

This dish can also be made with corn and it's called Maja Blanca. Check for recipe here.

source: http://www.kusinaatbp.com