Okay, this is from another region in the Philippines and I don’t think I’ve had this before, but sounded really yummy to give it a try! So here goes.. thanks again to Filipino Foods & Recipes – below the brief description of what TUPIG is..it looks really easy to make.. have fun and enjoy! =)
Tupig is a native delicacy from Pangasinan. Tupig is made with glutinous rice and grated coconuts wrapped in wilted banana leaves and cooked over live coals. Aside from being one of the specialties in Pangasinan, making and cooking Tupig is also one of the most important source of livelihood in the province.
Here is a basic Tupig recipe that you can try at home.
Tupig Recipe Ingredients:
* 4 pcs shredded mature coconut meat
* 1 pc shredded young coconut
* 4 cups water
* 1 kg malagkit flour
* 3/4 cup molasses
* 1/4 cup toasted sesame seeds
* wilted banana leaves
How To Make Tupig:
1). Extract coconut milk from mature coconut by adding water and squeezing out the gata (coconut milk).
2). Strain coconut milk and set aside.
3). Add remaining ingredients to coconut milk then mix well.
4). Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
5). Bake over live charchoal 15 to 20 minutes or until done. You may bake in preheated oven at 375F until golden brown.
Okay here’s a delicious dish that I don’t think that I’ve ever had, but it look yummy! And if I have, well just can’t remember it. There is soo many different types of food that one can’t remember it all and specially if you come from another region! Thanks again Filipino Foods & Recipes – and hope that you all give a try to let me know how it went!
Lomi or Pancit Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles.
Lomi is best eaten while steaming hot. Depending on one’s preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiamand pieces of meat.
Lomi Recipe Ingredients:
* 1/4 kilo flat lomi noodles
* 1/2 cup pork, sliced into strips
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste
Lomi Cooking Instructions:
1). Saute garlic and onion.
2). When garlic and onion are in golden brown, you may add pork, shrimps, and ham.
3). Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry.
4). Add broth. Cover and let boil for 10 minutes.
5). Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch.
Well, finally the recipe that I been waiting on to get my hands on! This is one of my favorite of all time since childhood! Its one of the things that I can eat the whole thing by myself and get sick later!! LOL…Thanks goes to Filipino Recipes – Philippines Foods & Recipes –
Biko is a native and authentic Filipino food. This is a special rice cake topped with caramel drizzles or latik. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. Thus, the Biko recipe is somewhat popular and very well known by most of the Filipinos.
* 1 can (15 oz.) condensed milk
* 3/4 cups rich coconut milk
* 2 to 3 tbsp. flour for quick thickening
Biko Cooking Instructions – How To Make Biko:
1). Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
2). Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes.
3). When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.
4). Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch).
5). Bake in a preheated 300 degree oven for 20 minutes.
How To Make The Topping (Latik):
1). Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes).
2). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees.
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