Filipino Native Food · Pork Recipes · Processed Meat

EVERLASTING OF MARIKINA CITY

Everlasting of Marikina is very much alike to Hardinera of Quezon. “Story says, that this recipe is a menudo variant that became so ubiquitous in Marikina roadside stalls that when offered to diners, they balked. While some story says the name came from Chinese merchants. Like the everlasting flower, it is also always on the… Continue reading EVERLASTING OF MARIKINA CITY

Filipino Native Food · Kakanin

Tupig

Ingredients: 2 cups glutinous rice, soaked overnight 1 cup sugar 1 cup young coconut, shredded into strips banana leaves, passed through flames to wilt Cheesecloth or clean katsa   Instructions: Using a blender, grind the soaked glutinous rice until fine. (Reduced water if needed, just leave a little water) Pour the ground rice mixture into… Continue reading Tupig

Filipino Native Food · Merienda

Minatamis na Kamote, Saging at Sago

Ingredients: 2 cups  sweet potato, cubes 1 cup sliced saging na saba 1 cup brown sugar 2 cups water ½ cup langka, strips (alternative flavor pandan leaves) 1 cup sago, cooked Instructions: In small pot, mix sugar and water and stir until diluted. Let it boil over high heat and let it simmer until the… Continue reading Minatamis na Kamote, Saging at Sago

Filipino Native Food · Kakanin · Lutong Bahay (Tagalog Version) · Merienda

Milky Chocolate Marble Puto

Ingredients: 1 cup cake Flour 1 cup all Purpose flour 1 1/2 cup evap 1 cup sugar 1 1/2 tbsp. baking powder (I used calumet) 1/4 tsp. Baking soda (optional/kahit wala) 3 tbsp. melted Dairy Creme (or margarine or oil) 3 eggs 1 tsp. Vanilla 2 tbsp Hershey’s Cocoa Powder Instructions:   Ihanda at magpakulo… Continue reading Milky Chocolate Marble Puto