Kawaling Pinoy: Recipe Booklet 2023

Recipe Booklet

Savor the diverse flavors of Filipino cuisine with our recipe collection.

Lalaine Manalo Kawaling Pinoy

KawalingPinoy Blog

Introduction My name is Lalaine, and welcome to Kawaling Pinoy! I worked as a Food Service Director in a skilled nursing facility for many years. I managed the daily operations, including but not limited to procurement and inventory of food and supplies, staff hiring and training, production and service of thousands of meals a day with an emphasis on food safety guidelines, organizing parties and special events.

In May 2016, I made the giant leap of faith to quit my job and blog fulltime. May I say, best decision ever? I feel so blessed to wake up in the morning and do what I love to do in my pajamas!

Nowadays, I spend my hours testing and developing delicious recipes and meal ideas, working with my team of uber talented food photographers, videographers, and content creators on various projects.

I was born in the Philippines. In 1990, I migrated to California with my family. I never really learned, or should I say, never had to learn to cook in the Philippines. But, after a few weeks of living in the U.S. and living on fast food, I realized I had to find my way in the kitchen fast. You can only have so many McDo’s in your life.

KAWALING PINOY RECIPE BOOKLET

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Table of Contents Leche Flan...................................... 04 Cheese Cupcakes............................. 05 Bicol Express.................................. 06 Chicken Bistek................................ 07 Coco Macaroons.............................. 08 Pork Embutido ................................ 09 Lumpiang Shanghai ........................ 10 Pancit Lomi .................................... 11

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KAWALING PINOY RECIPE BOOKLET

Leche Flan 01

Servings: 03 Preparation time: 15 min Cook time: 1 hour

Leche flan is the Filipino version of creme caramel. It is a sweet dish traditionally served as dessert at parties, fiestas, and other special occasions. It’s also commonly used as a topping for shaved ice, such as halo-halo, or in other treats, such as floating island or graham de leche.

Ingredients 9 tablespoons sugar 12 egg yolks (from large eggs) 1 (14 ounces) can sweetened condensed milk 1 (12 ounces) can evaporated milk

Equipments 3 llanera molds

Note Never beat the egg-milk mixture but stir gently in one circular motion to prevent bubbles.

The real secret to smooth and creamy leche flan is straining the egg-milk mixture with a cheesecloth before pouring into molds.

Instructions 1. In each llanera, place 3 tablespoons sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden.

2. Continously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on bottom of mold. Remove from heat and allow caramel to cool and harden.

3. In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended.

With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.

4. Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).

5. Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean.

6. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

KAWALING PINOY RECIPE BOOKLET

Cheese Cupcakes 02

Servings: 18 Preparation time: 15 min Cook time: 25 min

Filipino cheese cupcakes are a staple in local bakeries in the Philippines. It’s one of the favorite merienda or snacks that children and adults enjoy. Mildly sweetened cupcakes and crisp, golden brown, salty cheese toppings that just works well together.

Ingredients

Instructions

1-¾ cups flour, sifted 2 teaspoons baking powder ¼ teaspoon salt ½ cup butter ½ cup sugar 2 eggs 1 can (14 ounces) sweetened condensed milk ½ cup quick-melt cheese, shredded ½ cup cheddar cheese, shredded

1. Line muffin pan with cupcake liners.

Note

5. Add quick-melt cheese and stir to combine.

Do not over-beat once the dry ingredients are added.

6. Using a scoop or spoon, fill each muffin hole up to 3/4 full.

Top with cheddar cheese.

Gently fold-in the dry ingredients into the wet ingredients until no traces of flour is left.

7. Bake in a 350 F oven for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.

2. In a large bowl, combine flour, baking powder, and salt.

3. In a medium bowl, beat butter, sugar, and eggs with an electric mixer until combined.

4. Beginning and ending with flour mixture, add flour mixture in thirds and ½ of sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ flour mixture) to egg mixture. Beat at low speed with every addition.

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KAWALING PINOY RECIPE BOOKLET

Bicol Express 03

Servings: 04-06 Preparation time: 20 min Cook time: 50 min

Bicol express is a spicy Filipino stew consisting of bite sized pieces of pork with chilies, coconut milk, shrimp paste (bagoong), onions, tomato and garlic. The dish is named after the train in the Bicol region of the Philippines, known for its spicy food.

Ingredients

Instructions

1 tablespoon oil 1 small onion, peeled and chopped 6 cloves garlic, peeled and minced 2 tablespoons shrimp paste 2 pounds pork belly, cut into strips 2 cups coconut milk 1 cup coconut cream 1 cup water 12-14 Thai chili peppers, stemmed and minced salt and pepper to taste

1. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened.

Note

6. Add coconut cream and continue to simmer until thickened and begins to render fat.

If you’d like to add vegetables, you can use cut sigarilyas, long beans (sitaw) or string beans.

Stir the mixture every 7 minutes to prevent lumps from forming.

2. Add pork and cook, stirring occasionally, until lightly browned.

3. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.

4. Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.

5. Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.

7. Season with salt and pepper to taste. Serve hot.

KAWALING PINOY RECIPE BOOKLET

Chicken Bistek 04

Servings: 04 Preparation time: 10 min Cook time: 50 min

Chicken bistek is a Filipino chicken dish is made by marinating chicken thighs, in soy sauce, calamansi juice and fried it with garlic, pepper and balance of marinade until it cooked. It is served with onion ring toppings.

Ingredients 3 pounds chicken (legs, thighs or whole) cut up into serving parts 1 medium onion, peeled and sliced 4 to 5 cloves garlic, peeled and minced 3 to 4 peppercorns, cracked juice of 2 lemons ¼ cup soy sauce 1 tablespoon oil 1 cup water 2 tablespoons liver spread salt to taste

Note Don’t forget to add a whole lot more of onion rings as toppings.

It depends on you whether you like them sauteed or freshly sliced.

Instructions 1. Wash chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice and soy sauce.

2. Massage marinade into meat and marinate in the refrigerator for about 1 hour. Drain chicken and squeeze excess liquid.

Reserve marinade and aromatics.

3. In a wok or wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade.

4. Cook, stirring regularly, for about 7 to 10 minutes or until chicken is lightly browned and juices run clear.

5. Add reserved marinade and water and bring to a boil. Lower heat, cover, and continue to cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced.

6. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened.

7. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.

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KAWALING PINOY RECIPE BOOKLET

Coco Macaroons 05

Servings: 48 Preparation time: 10 min Cook time: 20 min

Filipino style coconut macaroons are sweet confections that are made out of dried coconut strips mixed with eggs, butter and condensed milk which are baked then served like mini muffins. They are a popular choice for an easy snack that requires only a few ingredients and can be prepared in less than an hour.

Ingredients ⅓ cup butter, softened ¾ cup sugar 2 eggs 1 can (14 ounces) sweetened condensed milk ½ teaspoon vanilla extract ½ cup flour 2 cups desiccated coconut

Instructions 1. Preheat oven to 350 F. 2. Line mini muffin pans with paper cups. Set aside.

3. In a bowl, cream butter using a hand mixer on low speed.

4. Add sugar and beat together until well blended and fluffy.

5. Add eggs one at a time, beating well after each addition.

Note Make sure all ingredients are at room temperature to ensure a fluffy coconut macaroon.

6. Add condensed milk and vanilla extract and continue to beat until blended.

7. In a medium bowl, combine flour and desiccated coconut.

Add to the egg mixture and beat until combined.

If you find the macaroons too sweet, remove the 1/3 cup of white granulated sugar.

8. Scoop into the prepared muffin pans and bake for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.

For a sweeter and browner batter, use brown sugar to replace the white sugar.

9. Remove from baking pan and let cool on a wire rack for about 5 minutes.

KAWALING PINOY RECIPE BOOKLET

Pork Embutido 06

Servings: 06-08 Preparation time: 20 min Cook time: 1 hour

Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.

Ingredients oil 1 onion, peeled and chopped 1-½ pounds ground pork 1 cup crushed pineapple, drained 1 large carrot, peeled and shredded 1 cup raisins ¼ cup banana ketchup 3 eggs, well-beaten 2 teaspoons salt 1 teaspoon pepper 3 eggs, hardboiled, peeled and quartered 3 pieces vienna sausages, cut into four lengthwise

Note Don’t skip browning the onions!

This step caramelizes the onions, drawing out their natural sweetness.

Instructions 1. In a pan over medium heat, heat about 1 tablespoon of oil.

Add onions and cook until limp.

2. In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.

3. On center of a 12-inch aluminum foil, spread 1⁄3 of the pork mixture creating a rectangular shape. Arrange sliced eggs and vienna sausages on top and middle of pork mixture. Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly.

Repeat with remaining pork mixture.

4. In a roasting pan, add about 2 inches of water. Arrange foilwrapped pork mixture on a roasting rack and position rack on top of water-filled pan. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Allow to cool before peeling foil.

5. In a pan, heat about 1 inch of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 5 minutes before slicing into desired thickness.

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KAWALING PINOY RECIPE BOOKLET Servings: 04

Lumpia 07

Preparation time: 15 min Cook time: 30 min

Lumpiang shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya), is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crêpe.

Lumpiang shanghai is regarded as the most basic type of lumpia in Filipino cuisine,

Ingredients 2 pounds ground chicken 1 cup green onions, finely chopped 1 can (8 ounces) water chestnuts, finely chopped 1 large carrot, peeled and shredded 4 to 5 cloves garlic, peeled and minced 2 tablespoons soy sauce 1-½ tablespoon salt 1 teaspoon ground black pepper 1 package (50-count) springroll wrappers oil

Note Do not overcrowd pan during frying. If the lumpia are cooking too fast or burning, reduce the heat.

Instructions 1. In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper.

2. Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.

3. Spoon about 1 tablespoon of meat mixture on edge of the side closest to you and spread mixture across the whole vertical length of wrapper. Pull the side with filling over and roll tightly into a log, leaving about ¼-inch of the wrapper.

4. Lightly dab water on the remaining ¼-inch and complete rolling to seal into a tight log. Repeat with remaining wrappers.

Cut logs into four 2-inch length pieces.

5. In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until wrapper is golden brown and crisp and meat is cooked through.

6. Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup.

KAWALING PINOY RECIPE BOOKLET

Pancit Lomi 08

Servings: 04 Preparation time: 15 min Cook time: 30 min

Pancit lomi is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth.

Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables.

Ingredients

Instructions

1 package lomi noodles water 2 tablespoons oil 1 cup chicken liver1 medium onion 2 cloves garlic ½ pound boneless, skinless chicken breast 1 tablespoon fish sauce 1 package crab and corn soup mix salt and pepper to taste 2 medium carrots 1 small napa cabbage 2 eggs, lightly beaten 1 tablespoon cornstarch

1. Heat a cooking pot then pour-in cooking oil. When the oil is hot enough, sauté the garlic and onions.

Note

6. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks. Serve hot.

Cut your meat and veggies into uniform bite sizes so they’ll cook fast and evenly.

2. Put-in the sliced pork and cook until the color turns medium brown. Add-in the ham and liver then cook for 2 minutes. Add fish sauce and soy sauce then stir.

3. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes) Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

4. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

5. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

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