Pianono (Coco-Choco Roll)

Filipino Tasting Recipes

6-8 Servings
INGREDIENTS:
1/4 cup butter
Pork / Chicken Adobo 1/3 cup ground unsalted almonds
1 cup coconut flakes
Estimated cooking time: 50 minutes. Adobo is the most popular 12-ounce can condensed milk
Filipino dish enjoyed by all classes. Adobo is typically served with 1 cup sifted flour
steamed white rice. 1/3 cup cocoa
Adobo Ingredients: 1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons of cooking oil or olive oil 1 cup sugar
1 head garlic, minced 3 eggs, separated
1/2 yellow onion, diced 1/3 cup cold water
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into 1 teaspoon vanilla
pieces or choice of either 1 kilo of pork or 1 kilo of confectioner's sugar
chicken
1/2 cup soy sauce 1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to
1 cup vinegar 375F.
2 cups of water 2. Melt butter and pour into foiled pan.
1 teaspoon paprika 3. Mix nuts and coconut flakes and sprinkle evenly in pan.
5 bay leaves 4. Drizzle with condensed milk.
--------------------------------- 5. Sift together flour, cocoa, salt, baking soda and sugar.
2 tablespoons of cooking oil or olive oil 6. Beat egg yolks in bowl until fluffy.
2 tablespoons cornstarch 7. Blend sifted dry ingredients, water and vanilla and beat for
cup cool water another minute.
Salt and pepper to taste 8. Beat egg whites separately until stiff & fold into mixture.
3 tablespoons water 9. Pour into pan, bake for 20 minutes or until cake is done.
Adobo Cooking Instructions: 10. Immediately turn cake out on to clean linen towel sprinkled
with confectioner's sugar. Roll cake up in jelly-roll fashion
1. In a Dutch oven, heat 2 tablespoons of oil then saut the and to set until cool.
minced garlic and onions. 11. Transfer to a serving platter and sprinkle with more
2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 confectioner's sugar.
cup of soy sauce, vinegar, paprika and the bay leaves. Bring to 12. Slice with serrated knife to serve.
a boil. Cover and simmer for 30 minutes or when meat is Recipe Courtesy of www.RecipesofNanayHelen.com
tender.
3. Take the cooked pork and chicken out of the cooking liquid
using a slotted spoon and move to a plate. Return any cooking Sinangag Fried Rice
liquid from the meat to the Dutch oven.
4. Strain the cooking liquid through a sieve into a large, Pyrex Estimated preparation & cooking time: 30 minutes
measuring cup, then return the liquid to the Dutch oven.
(Discard the bay leaves and anything else the sieve catches.) Fried Rice Ingredients:
5. Dissolve cornstarch in cup cool water. Add this mixture to 5 to 6 cups of "cold" steamed rice
the cooking liquid and stir. Heat the liquid, stirring constantly, 1 head garlic, crushed then minced
until mixture thickens. 1 fried scrambled egg, chopped
6. Meanwhile. in a non-stick skillet, heat 2 more tablespoons 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried
of cooking oil. Brown the pork and chicken for a few minutes. chicken, beef, etc., cut into small pieces or slices
7. Add the browned pork and chicken to the sauce. 1/4 cup, cooking oil
8. Add salt and/or pepper if desired Salt to taste
9. Simmer for an additional 5 minutes, allowing flavors to blend. Sinangag Cooking Instructions:
Serve hot with the adobo gravy and rice.
1. In a big wok or frying pan, heat cooking oil.
Adobo Cooking Tips: 2. Fry minced garlic until golden brown, set aside.
You have the option to add crushed ginger to the onions and garlic when 3. Add rice and continue mixing for 5 minutes.
sauting. Ginger adds a unique flavor to your pork/chicken adobo. 4. Add the scrambled egg and meat.
http://www.filipinofoodrecipes.net/adobo.htm 5. Season with salt, mix well.
6. Serve on a big platter while hot.
7. Top fried rice with the fried garlic.
Fried Rice Cooking Tips:
You may add any or all or the following to fried rice: 1/4 cup
of cooked green peas, 2 tablespoons of sesame oil or peanut oil
for flavor, or chopped spring onions. Leftover steamed rice
kept in the refrigerator for a couple of hours or overnight is
best used for fried rice.
http://www.filipinofoodrecipes.net/fried-rice.htm
 Misuang Manok (Chicken with
Gulo Gulong Kamot Noodles)
4 Servings
(Deep Fried Sweet Potato) 48 each
INGREDIENTS: INGREDIENTS:
1 cup flour
2 teaspoons baking powder
3 tablespoons cooking oil
1 tablespoon sugar
2 tablespoons crushed garlic
1/4 teaspoon salt
1/4 cup sliced onion
1 egg
1- 2 lbs. chicken, cut into serving pieces
2 cups mashed cooked sweet potatoes
2 tablespoons patis or 1 tablespoon salt
1/4 cup milk
1/4 teaspoon pepper
*************
6 cups water
1 cup cooking oil
2 packs misua or 1 pkg angel hair pasta
****************
1/4 cup scallions or green onions
1 cup sugar
1. In large dutch oven, saut garlic & onion in oil until golden.
1. Mix together flour, baking powder, sugar and salt.
2. Add chicken, patis or salt and pepper.
2. Add egg, sweet potatoes and milk.
3. Brown chicken on all sides.
3. Drop small spoonfuls of batter into hot oil and deep fry.
4. Add water, bring to a boil. Then reduce heat and simmer until
4. Drain and sprinkle with sugar to coat before serving.
chicken is cooked.
Recipe Courtesy of www.RecipesofNanayHelen.com
5. Remove chicken from cooking broth, cool.
6. Remove chicken meat from bones, shred meat and set aside.
7. Strain cooking broth, return to Dutch oven, bring to a boil.
Mais Guisado (Sauteed Corn) 8. Add misua noodles or angel hair and cook till noodles are
tender.
4 Servings 9. Stir in shredded chicken.
10. Sprinkle with scallions before serving.
11. Serve hot.
INGREDIENTS: Recipe Courtesy of www.RecipesofNanayHelen.com
2 tablespoons cooking oil
1 tablespoon finely minced garlic
1/4 cup minced onion
1/2 cup chicken broth
Pipino Salad (Cucumber Salad)
3 cups corn (canned, frozen or fresh) 4 Servings
salt or patis and freshly ground pepper to taste
1/2 pound spinach INGREDIENTS:
1/2 pound shrimp, shelled, deveined, & cut into small pieces 2 medium-size cucumbers
1 teaspoon salt
1. Heat oil in a medium pot. 1/8 teaspoon freshly ground pepper
2. Saut garlic until light brown and onion until transparent. 1 tablespoon sugar
3. Add chicken broth, season with salt or patis and pepper. 1 tablespoon finely minced ginger
4. Bring to a boil. Add corn and simmer until corn is cooked. 1/4 cup red wine vinegar
5. Add spinach and simmer for 3 minutes. lettuce leaves and tomato slices for garnish
6. Add shrimp, cook just until shrimp turns pink.
7. Serve hot. 1. Wash, thoroughly dry and slice cucumbers thin.
Recipe Courtesy of www.RecipesofNanayHelen.com
2. Combine salt, pepper, sugar, ginger and red wine
vinegar.
3. Mix well with the cucumber slices.
4. Refrigerate for an hour before serving.
5. Serve on lettuce leaves. Garnish with tomato slices.
Recipe Courtesy of www.RecipesofNanayHelen.com