LUMPIANG GULAY

Lumpiang Gulay or vegetable eggroll is a lumpia wrapper or spring roll wrapper filled with different kind of vegetables such as green beans, carrots, cabbage, mongo sprouts,celery, sweet potatoes , onion and tofu.

This is one of my friend's favorite dish so I often buy a lot of it and stored most of it . When cooked it is crunchy, tasty and yummylicious lol. It is normally dipped in spiced vinegar or suka with siling labuyo and bawang and sweet n sour sauce. It can be eaten as main dish or as an appetizer. Either way when prepared you wont be able to resist to eat it up. It is normally serve when theres a party, get together, celebration , potluck, for dinner or even during snack time. hmm actually " naa lng ni xa sa tambayanan sa gawas sa AMACC Davao... sa san pedro ext., heheeheh ".

FISHBALL

The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, offered with a choice of three kinds of dipping sauces: Spicy (white/orange colored) - vinegar, water, diced onions and garlic, Sweet (brown gravy colored) - corn starch, banana ketchup, sugar and salt, and Sweet/Sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. The latest (2006) iteration in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam. The last are low cost renditions vaguely resembling original Chinese delicacy of the same (soundwise) name. Chicken and squid balls as well as kikiam sell at 4 US Cents. Regular fishballs sell at 1 US Cent.

... yeah hahaahahh!!!! my FAvorite hMm yuMMy....

COTTON CANDY

 COTTON CANDY

...wOW!!! gusto ko talaga itong cotton candy noong bata pa ako. sa tuwing pagkatapos ng simba, sa gilid ng simbahan ay nakikita ko ang mga ito. limang peso lng ito noon ewan ko lang kung ilan na ngayon hehehe.. hmm matamis ito kaya gusto ko. pero sa tuwing kinkain mo na ito mararamdaman mo na wala kang minumuya dahil madali itong matunaw sa loob ng bibig heheh!!! kaya nga natauhan na ako ngayon.. heheeh

 Mamon

                   Mamon one of the best food every "simbang gabi" it because it is soft food at low price.

Mamon are familliar to all filipino so that mamon is the best. mamon is like a cake for me because it is

so delicious

8 egg yolks


8 egg whites

1/2 cup sugar

1/3 cup water

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sifted cake flour

1/3 cup melted Butter

1/3 teaspoon orange extract

1/4 teaspoon lemon extract

1 teaspoon cream of tartar

3/4 cup sugar



Procedure:

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

2. When sugar granules are well blended in the mixture. At low speed, add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.

3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff for about 4 minutes.

4. Fold in the yolk mixture into the whites.

5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.

6. Pour the mamon mixture into the greased molds until 3/4 full.

7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

8. When done, brush the mamon with softened butter or grated cheese and roll in a plate of sugar.

Cassava

Cassava or kamoteng kahoy is a root crop widely used in the Philippines. You may not be familiar with the root crop itself but may have run across some of the by products of cassava. To name a few, Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir-fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.

Ingredients:


2 pounds grated cassava

One 16 ounce can less 6 tablespoons coconut cream

½ cup sugar

6 tablespoons coconut cream

One 14-ounce can condensed milk

2 cups coconut milk

5 whole eggs

6 tablespoons condensed milk

One 13-ounce can evaporated milk

Grated coconut



Toppings

2 egg yolks, beaten



Directions:

1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.

2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.

3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.

Helmet or Grilled Chicken Head

Chicken heads can be made into street food too. These tiny heads of chickens are grilled to perfection and are widely savored by Filipinos.

FRIED CHICKEN

Fried chicken, one of the best sellers in the street foods because this is so affordable and this is
so deliciuos. while you eat the fried chicken its much more fun if you have a rice. the fried chicken can cost
5php and the partner of this fried chicken is rice that will cost 5php. The fried chicken is the best sellers
of all chicken food


PROCEDURES:




1.Wash and clear the chicken. Pat dry with paper towels.
2.Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.
3.In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turning over the chicken at regular intervals.
4.In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chicken until golden brown. Repeat with remaining chicken.
5.If desired, serve with ketchup and hot sauce.





INGREDIENTS:


1-½ kg fresh chicken, dressed and sliced into serving pieces
1 tsp ground black pepper
6 tbsp patis (fish sauce)
2 tbsp calamansi juice
1 ½ cups pork lard or vegetable oil (pork lard will make the chicken tastier)

                                                                           Kalamay
Ang kalamay ay isang matamis na pagkaing Pilipino na gawa mula sa gatas ng bunga ng punong buko, asukal, pinulbos na mais, at harinang bigas o harinang kasaba



MGA SANGKAP
2 pAks frozen ube

1 box mochiko (sweet rice flour)

banana leaves

4 cups white sugar

2 cans coconut milk

1 tsp vanilla

latik (cook coconut milk slowly

until all oil is extracted and latik is formed)

PROCEDURE

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.

Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)

Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.

Flatten batter by hand using a piece of oiled banana leaf.

If you don't feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.

Cool and score prepared ube in diagonal shapes and put latik on top.

puto bongbong

Filipino native snack made from sticky rice which was steamed in small chimney like steamers! Old recipes use purple colored rice but since there is scarcity of such the new version use food coloring. Usually served in banana leaves with grated fresh coconut, butter and brown sugar.

Usually during the Christmas season these are sold beside churches during "simbang gabi" or early morning mass. But now it is being sold even if it is not Christmas season.

Palitaw

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds. everyone's favorite.

kutsinta

Ang Kutsinta ay isa sa mga paboritong pagkain ng mga Pilipino. Maaari itong lutuin sa bahay o kaya naman ay mabili sa mga naglalako o nagtitinda sa kalye. Kadalasan kasama itong inihahanda ng puto.

Mga Sangkap

• isang tasa ng all-purpose flour
• isang tasa ng asukal na pula
• Mga tasa ng tubig
• 1 kutsaritang lihia o lye water
• ilang patak ng dilaw na food color
• ginayat na niyog

Proseso

Sa paggawa ng kutsinta, una, pakuluin muna ang tubig mula sa steamer. Sa isang lalagyan, paghaluhaluin ang mga sangkap maliban sa ginayat na niyog. Haluin ang mga sangkap hanggang sa maging banayad ito at walng buo-buo, pagkatapos ay salain. . Ilagay ang mga hinalong sangkap sa maliliit na muffin pan, kalahati bawat isang pan. I-steam ang nahalong sangkap ng mga sampu hanggang dalawampung minuto. Palamigin ito ng mga limang minuto at pagkatapos ay maaari na itong tanggalin sa pans. Ihanda ito kasama ng ginayat na niyog.

Taho

 

Taho

Taho - is a Pinoy street food that made of Soft tofu, sago pearls, and a thick brown sugar syrup which is call  arnibal that is usually flavored with vanilla, and sometimes with pandan. Some says eating Taho is a good for Breakfast and Merienda (afternoon snacks) partnering in a Tuyo (dried fish) which is Filipino's really loved it.  And it is really tasty and yummy. Taho should consider as one of the Pride delicacies of Philippines because Pinoy's Taho is has unequalled taste for you to love it too.

Chilled Drinks

Chilled Drinks

...hmmm do you know all of these chilled drinks in the Philippines?? well let me see if i can guessed it.. in that pic above hmm ...the white one is a buko  juice , next is a pineapple juice.. hmm i really dont know those green and red ones. and with those calamansi, its a calamansi juice, its just obvious right?? hehehe hMM can somebody guess the other two?? hehehehe.. now i feel thirsty huhuhuhu.. well i can easily those drinks hehhee it is just in the streets anyway and cheap.. ^^ !!!!

Ice Candy

Ice Candy

...ice candy one of my favorite pampalamig drinks or candy^^ hehehe. i usually bought these ice candies in our neighbors or sometimes in streets or in a small store. i really love eating these especially with its different kind of flavors. my most favorite flavor is mango flavor ice candy hmmm...whats yours???hehehe this pampalamig food is very perfect during hot seasons.. and you can also easily make this one too. hehehe i even sometimes make one, a milo flavor heheheeh ^_^....

Ice Cream (Sorbetes)

 Ice Cream (Sorbetes)

 ...sorbetes is a Filipino version of ice cream usually peddled from street carts in the Philippines.Sorbetero, ice cream vendor, proides many  serving options of varying colors and flavors. It may be served in a small plastic cup, a wafer cone, a sugar cone or a bread bun, at varying prices. An ice cream serving can include one flavor or, for no extra charge, a mixture of available flavors. So if your planning to make an ice cream here's the guide:

Ingredients:

* 1/2 gallon powdered milk

* 1-1/2 gallon coconut milk

* 1/3 gallon evaporated milk

* 2 kilo sugar

* 1/3 kilo corn starch

Procedures:

1. Mix all ingredients using mixer (or egg beater) until the consistency is foamy.

2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.

3. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi, chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, among others.

4. Put into freezer for half an hour or until half-frozen.

5. Remove from freezer and mix again (with big wooden spoon or egg beater) until the consistency becomes a thick mass.

6. Transfer it in round stainless container. Cover; put it in wooden push cart. Put lots of crushed ice and salt between the containers. You can use dry ice as an alternative.

7. The ice-cream will get hard in 20 minutes.

 

-bUkO jUicE

Very cold fresh buko juice is one of life’s simplest and finest pleasures if you live back here on one of the 7,107 islands in the Philippine archipelago. Soon after the Christmas holidays, we packed up several burros worth of luggage (predominantly food) and headed out to the Batangas shoreline for close to a week of fun in the sun. We had several waves or sets of houseguests over that period and as usual, it was non-stop eating, albeit in a far more relaxed manner. If we have timed it right, and had sufficient space in the car, we almost always buy fresh buko on the way to the beach and as soon as we get there, throw the whole nuts into the pool to cool them down. Yes, floating coconuts in the pool always seems to draw visitor’s attention, but it is smart, you have to admit…

Buko Juice v. 7 December 2007
Juice from 2 young coconuts, approximately 1 liter
1 cup water
¼ cup sugar
young coconut meat, malauhog, (tender, literal translation, mucous-like)
1. Slice the coconut meat into thin strips.
2. Mix together coconut water, plain water, and sugar. Add the coconut meat.
3. Chill. Serve really cold.

-ang buko juice ang masarap at nakakarelax sa katawan lalo na pag.naiinitan ka sa panahon
masarap uminom na buko juice. meron din buko juice sa labas ng aming skol
ehhe

lami xa ganahan gani ko




,

MARUYA

 

MARUYA

A very perfect snack especially in the afternoon. Maruya a banana deep fried mixed with a brown sugar. I remember when i got home at 3:00 in the afternoon in our province in surigao del sur, my grandmother always command me to buy maruya because its her favorite. And because of that after 3 years when i visited our province again i wonder that why she didn't eat maruya anymore... i discovered that she has a diabetes..^^ 

And she said that it is because of maruya on why she had diabetes. hmmm Maruya is sweet because it is covered with sugar.. i guess i have to eat  often maruya to ensure my health eheheehh...

and to prevent having diabetes.. hahahaa^^ but don't e discourage hehehe maruya is very delicious... oki2???

penoy

Penoy (an infertile incubated duck egg or with dead embryo) heheehe. This is really my favorite food and snack especially near mindnight (^_^), because aside its very nutritous looks it is easy to eat unlike balut because it has no baby duck heheh... i usually deep it with a venigar sauce and salt. hmm now im craving penoy hMMm ^^

Grilled Banana

Grilled Banana (Inihaw na saging;tagalog,Ginanggang;bisaya)

Grilled Banana, a banana grilled usually seen by the side of the road. One of my favorite snack especially during in the afternoon with my classmates. After it cooked it is applied with a margarine and a white sugar...(hmmm ..) and it is very delicious. Try it!!! ^_^

PINAYPAY NA SAGING

PINAYPAY NA SAGING

Sa lahat ng saging na iniluto eto ang pinkapaborito kung pagkain ang  pinaypay, karamihan sa lahat ng vendor may ibat ibang lasa ang kanilang niluto at marami magagawa ng saging tulad ng turon, minatamis, pinaypay at maraming pang iba na magagawa at mailuto ng saging. bago ako pumunta sa skwelahan ay kakain muna ako nito dahil para gumaan ang pakiramdam ko na gutom.. heheheheh.... dahil ang prutas na saging ay masustansya at merong vitamina na napaloob nito. pwede  din tong gawing juice at iba pa. pag bumili kaayo nito habang may kausap ka magagaan ang pag sasalita mo...eto ay murang mura lng at busog pa sa bulsa....... 

MINATAMIS NA SAGING

                               

MINATAMIS NA SAGING

 Sweetened Banana

The original recipe for this dessert was sent to me by long-time reader Sam. Until I read this recipe, the only way of preparing minatamis na saging I knew was to cook the ripe saba bananas in water and sugar. Guess I’ve been missing a lot. While sticking to the ingredients in the original recipe, I added a few drops of kalamansi juice to cut the sweetness. I also modified the procedure a bit. In a nutshell, this is a dessert made with ripe saba bananas fried in butter, braised in honey then served with sweetened condensed milk sprinkled with cinnamon powder. Doesn’t it look wonderful? Best thing is that it tastes much much better than it looks.

Ingredients :

• 6 ripe Saba Bananas
• 1/4 c. of honey
• A few drops of Kalamansi juice
• Sweetened condensed milk (as much or as little as you want)
• 6 tbsps. of butter

Cooking procedure :

1. Peel the saba bananas and cut each in half lengthwise.
2. Melt the butter in a skillet. Fry the bananas in hot butter until lightly browned.
3. In a clean saucepan, pour the honey and the kalamansi juice. Set over medium heat and add the bananas.
4. Toss to coat each piece well and cook for about a minute and a half. 
5. The saba bananas will turn darker shade of brown; they will also be shiny.

TURON NA SAGING

 

TURON NA SAGING

 "Deep Fried Lumpia Wrapped Banana"

Turon is a banana spring roll and a popular street food. A whole or half saba banana sprinkled with brown sugar, wrapped in lumpia (spring roll) wrapper then deep fried in oil. The traditional recipe includes a few strips of langka (jackfruit). Personally, I dispense with the brown sugar and add slices of cheese instead of langka .

Anyway, so I saw this turon stall and was surprised at how they dressed up the humble turon–with cinnamon, chocolate, peanut butterÉ I asked if they contained a whole saba banana or just half. The salesgirl said they contained diced bananas. I asked when they had been cooked. She said earlier in the day. I was disappointed but still curious. I decided to buy two pieces–chocolate and peanut butter (below, right). I asked if they were going to be reheated before being packed. The salesgirl said no. But they wouldnÕt be crisp anymore, I protested. They are, maam, she assured me. I paid for them and off to the moviehouse we went.

 

TUKNENENG

TUKNENENG(quail eggs)

Called as “tukneneng,” this ball made of quail eggs and some orange batter is best eaten with lots of vinegar. Larger version of this, made of the not-so-ordinary chicken egg, is more popularly known as “tuknanay.”

 

Ingredients:

• 1 dozen peeled hard boiled quail eggs
  
• 1 cup flour
• 1/2 cup water
• few drops of food coloring (orange?)
• salt and pepper to taste
• cooking oil

Cooking Instructions:

1. Put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour.
   
2. Shake em until eggs are evenly coated.
3. Mix all remaining ingredients except cooking oil.
   
4. Use a wire whisk or fork, mix it to a smooth batter.
5. Dump those little eggs to the batter.
6. Put enough cooking oil for deep frying in a shallow pan. heat it.
7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.
8. Wait till it cooks, about a minute or so. until the coating is crispy.
9. Serve with sweet gravy or vinegar.

KWEK KWEK

KWEK-KWEK

Kwek-kwek (or Kwekwek) is a kind of food commonly sold along the streets of Manila and many other places in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown. There is another version of the kwek-kwek called the tokneneng (or tuknene) which uses quail eggs instead of chicken eggs. Kwek-kwek , as well as other street foods such as isaw, adidas and fish balls, are very popular with the students, professors and virtually everyone else in the AMA Computer College Davao.

Para sa aking masarap ang kwek-kwek na mabibili dyan sa tabi ng AMA

pero may pagakamahl lang pero sulit pa rin at ang sarap balik-balikan. ^_^

sa aming barkada pagkatapos namin mag laro ng DOTA kumain agad kami ng kwek kwek para manumbalik ang aming lakas at para mag karoon ng konsentrasyon sa pag-aaral..

BALUT

A balut - is a fertilized duck egg with an undeveloped embryo inside that is boiled and eaten in the shell. It is considered delicacies of Asia, especially in the Philippines where it is popularly believed to be an aphrodisiac and considered a high-protein, hearty snack. Baluts are mostly sold by street vendors at night in the regions where they are available. Regarded as an "exotic" food, baluts are often served as side dishes or appetizers in drinking (liquor) sessions.

"Just a little hindrance, i really never tried to eat 'balut' (since birth) and i wonder why anyone really like to eat it even with its not-kinda-want-to-eat looks ^^. Well someday i guess i can overcome the difficulty to eat that 'balut' hmmm... maybe it tastes good. "

CHICHARON

CHICHARON (Cracklings)

Above is a photo of a chicharon stall in front of the supermarket at Robinson’s Metro East selling various kinds of chicharon–chicharon bulaklak (pork omentum), chicken skin, chicken intestines and pork skin (rind).Dip it in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper and you’re on to a wonderful gastronomic experience. Don’t do it too often though. Like they say, life’s greatest pleasures are few and far between.

PORK CHICHARON RECIPE:

Ingredients

• 2 pounds Pork rind, cut into 1-inch squares
• 3 cups water
• 1 tablespoon salt
• 1 cup vegetable or corn oil

Dipping Sauce:

• 3 tablespoons apple cider vinegar
• 3 cloves crushed garlic
• patis or salt and freshly ground pepper to taste

Directions

1. Boil cut Pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.
3. Deep fry rinds in a skillet in hot oil over high heat until they puff up.
4. Combine all dipping ingredients and mix well.
5. Drain fried rinds and serve with dipping sauce.

Adidas or Grilled Chicken Feet

When someone hands you Adidas as a food, don’t be surprise to see sticks of chicken feet. Chicken feet or oddly called Adidas are a common delicacy of Filipinos. After the claws and tips of the toes are sliced off, the feet are washed in hot water and tough layer of the skin is scraped off.