March 24, 2010

(2) Comments



Black Gulaman Ingredients:
Serves 4.

1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

August 10, 2009

(1) Comment


Buko PandanIngredients
8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

August 6, 2008

(8) Comments


2-3 cups sago
2 pcs gulaman
3 cups water
3 cups sugar
ice-cold water or crushed ice

1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add ice-cold water or crushed ice.

August 6, 2008

(2) Comments


2 pcs gulaman, uncooked
8 cups fresh buko juice
sugar to taste
ice cubes
water for boiling gulaman

1. Wipe uncooked gulaman with a dry cloth to remove any dirt or dust on it.
2. Boil gulaman. When it has dissolved in boiling water, strain thoroughly. Set aside to cool. When the gulaman has set, slice it into small cubes.
3. Put in a pitcher or glasses with ice cubes. Add fresh buco juice.

* To make the drink more interesting, use at least two different colors of gulaman (for example, green and yellow)

August 5, 2008

(0) Comments


1 kilo panocha
2 cups water
2 cups sago, cooked
1-2 pcs gulaman, cooked and cubed
1 cup pinipig, toasted
1/2 cup thick coconut milk
crushed iced

July 14, 2008

(16) Comments

Filipino Street Foods


Here are some favorite Filipino street foods:

Adidas - This is the term for the marinated grilled chicken’s Paa (Feet)

Atay (liver) - Marinated and barbequed.

Banana Que -
Deep fried bananas with caramelized sugar.

Balut - It is a duck’s embryo still in shell. It can be paired with vinegar or with plain salt.. It’s an egg with a chick inside, a partially formed egg yolk and a hard piece of egg white. The unhatched could either be 16 days or 18 days… ^^ the best way to introduce foreigners in the philippines.. haha,it doesnt look so good but its definitely delicious..

Batchoy - A noodle soup originated in La Paz, Iloilo. Ingredients include pork innards, chicharon or deep fried crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.

- This is the cubed, curdled chicken Dugo (Blood) of a chicken. It’s grilled and usually dipped with suka (vinegar) and onions. The street food got it’s name because of its resemblance to the betamax tape

Bibingka - Rice cake. Different provinces have different versions of this. Some are made out of whole rice and some are ground rice. Some put salted eggs as toppings and some put young coconut rinds. Some are very sweet and some are mildly sweet.

Binatog - This is boiled corn kernels.

Bituka (intestines or entrails) of either a manok (chicken) or a baboy (pig)
The term is given because it somewhat resembles an intra-uterine device or IUD

Buko juice - Coconut juice that can be drank directly from the buko itself. The more commercial drink will be in a plastic container.

Chicharon - Deep-fried pork rind cracklings. They’re thin pieces of pork rind grilled and then deep-fried until crispy and best eaten with vinegar. Some entrepreneur already sell chicharon made out of fish skins.

Chicharong Bulaklak - Deep-fried pork intestine cracklings. They’re the pig’s intestine grilled and then deep-fried until crispy and best eaten with vinegar.

- This refers to a day-old chick that is deep-fried to a crisp and eaten with a dip of sauce or vinegar.

Fishballs - Minced fish rolled into balls. But some are made out of flour with fish flavorings. They are fried and put in skewers and dipped in either a sour dip or a spicy dip or a sweet dip.

- Banana on stick grilled in charcoal, then brushed with margarine and sprinkled with sugar. This is not your typical street food because this is commonly seen in the provinces specifically in Mindanao.

Helmet or Head - This is the grilled Ulo (Head) of a chicken.

Iskrambol (Scramble) - This is s simple shake with artificial flavors.

IUD or Isaw - This is grilled

Kwek Kwek - It’s balut (chicken egg) dipped in an orangey batter which are deep fried. A dip made of vinegar, onions and birds-eye chili is recommended when eating it.

Mais - Corn on a cob, but it could also be salted boiled corns.

Mangga at Bagoong
- Unripe mangoes on a stick with a salty, fermented sauce or paste made from small shrimps or fish

Mami - Noodle soup. Special mami has an egg topping.

Mani - Fried peanuts with garlic and salt. Some variations are spicy. Another variation are boiled peanuts with the shell.

- It’s a few days old fertilized egg wherein the chick is not yet formed.

Puto - Rice cake

Sago at gulaman
- A refreshingly cold drink made out of tapioca and jelly.

- Sliced Mexican turnip or jicama dipped in vinegar or bagoong (with a salty, fermented sauce or paste made from small shrimps or fish)

Squidballs - Minced squid rolled into balls. But some are made out of flour with squid flavorings. They are fried and put in skewers and dipped in either a sour dip or a spicy dip or a sweet dip.

Taho - This is made of fresh soft/silken tofu, arnibal (brown sugar syrup), and sago pearls (similar to tapioca pearls)

Turon a.k.a. TurrĂ³n - Banana fritters or banana spring rolls. Some varieties consists of plantain and jackfruit wrapped in a springroll wrapper, dipped in brown sugar, then fried.

Walkman or Balingit - This is grilled pig’s ears which is again barbecued.