Sinampalukang Manok With dahon Ng Sampalok

Sinampalukang Manok with dahon Ng Sampalok

           

Sinigang is one of the most favorite of Filipino. This dish is sour base making it, without a doubt, a favorite given that most Filipinos love sour foods. There are many versions of Sinigang in Philippines that is mostly influenced by the availability of the ingredients.

            Sinampalukang Manok with dahon ng sampalok is one of sinigang version. Try to cook this dish by the following :

INGREDIENTS:

1/2 kilo Chicken (manok)

1 1/2 Cup Tamarind Leaves (dahon ng sampalok)

1 small Ginger (luya)

1 medium-sized Onion (sibuyas)

4 big cloves of Garlic (bawang)

2 medium-sized ripe Tomatoes (kamatis)

3-5 Green Chili

1-3 Chili (siling labuyo) - optional

1 Knorr Chicken Cube

1 Knorr Sinigang Mix

PROCEDURE:

1. boil chicken to clean and minimize cholesterol

2. place pot on medium heat

3. saute garlic, ginger, onion and tomatoes

4. add the chicken and season it with salt

5. saute chicken with chicken cube

6. if chicken is nearly cooked, add water, then allow to boil

7. add knorr sinigang mix, tamarind leaves.

TAHO CDO

Taho a very popular morning snacks or at the same time alarm clock, because it was being roam around the city early morning by the taho vendor. Taho here in the city of golden friendship or maybe in the Northern Mindanao is quite special unlike in some parts of Luzon. According to my partner whose was at NCR the taho he bought was not that good as ours. The taste of is definitely different and was complaining at the add-ons “(walay condense)”- he said.

TAHO is a snack food made of fresh extra soft/silken tofu, arnibal (brown sugar syrup), and pearl sago. The Magtataho (taho vendor) is a common sight in the Philippines. A magtatahô carries two large aluminum buckets that hang from each end of a yoke.

INGREDIENTS:

1 package extra soft tofu

sago, cooked

SYRUP/ARNIBAL:

1 cup brown sugar

1 cup water

Proven CDO

Chicken Proven a well know street foods in the city. Affordable snacks perfect to fill up an empty stomach for us students. At 10 pesos you can enjoy a stick of chicken proven which contains 5 pieces and a PUSO rice, wrapped in banana leaves and steamed to perfection. This food is located in every street corners near the school, the smell well definitely catch your attentions and makes you crave for it.

Like most street foods, proven is not for the health buffs. It has very high caloric content and crude fat. Moreover, microbial content can be dangerously high if it is not hygienically prepared and left at ambient temperature for some time. However, it can still be safe to eat as long as it is properly cooked (since heating destroys most of the pathogenic bacteria) and eaten immediately after cooking.

The recipe of the proven is made out of the proventriculus of a chicken, coated with flour or corn starch, deep-fried and dipped in vinegar or a specially-made sauce (sweet and sour ketchup mixed with pepper).

BIKO

Biko is known to us Filipino’s. This cheap and delicious malagkit rice is easy to made, during the all souls and saint’s day(s) each Filipino households are busy cooking this dish. The sweet and sticky texture of this dish is absolutely “IN” to our taste. Since  BIKO is easy to be made this dish is commonly seen in table to be serve.   

 

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

Try this simple yet delicious Biko recipe.

Biko Ingredients:

    2 cups malagkit (sticky rice)

    1 cup brown sugar

    3 1/2 cups diluted coconut milk

    1/8 lb. butter

Topping:

    1 can (15 oz.) condensed milk

    3/4 cups rich coconut milk

    2 to 3 tbsp. flour for quick thickening

Biko Cooking Instructions:

  ●  Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.

   ● Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

● Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.

   ● Mix well and set aside.

   ● Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.

To make latik or topping:

   ● Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.

   ● then pour topping over rice mixture.

   ● served while hot.

One of the most loved kakanins is the Biko. Aside from malagkit, this delicious sticky rice treat also contains brown sugar and coconut milk and topped with latik, a sweet topping made of fried coconut milk curd. It is prepared by partially cooking the rice and then mixing in the rest of the ingredients until a thick consistency is reached.