Food History & Recipes

Atsara (Pickled Papaya) Cooking Instructions:
* peel the papaya and cut into small thin strips
* wash and soak in vinegar seasoned with salt and sugar
* add the onion and carrots (you may choose not to add carrots)
* it can be served after 2 to 3 hours



Tip:
* it is best when chilled. Serve with any fried viand

Variation:
* you can also use sayote instead of papaya.

Nilagang Baka Ingredients:
* 1 kilo beef (cut into 1 ½ -inch cubes)
* 3 medium potatoes (quartered)
* 1 small Chinese cabbage (cut into large portions)
* 2 medium carrots (cut into bite-sized pieces)
* 1 onion (quartered)
* onion leaves (clean/wash well and cut into medium-sized pieces)
* 1 medium garlic (peeled and divided into two)
* Sili ( green finger pepper)
* salt to taste
* laurel leaves and whole pepper



Nilagang Baka Cooking Instructions:
* Boil the beef together with a half of the garlic, onion, pepper, laurel leaves and enough salt
* Remove the initial froth that forms on the water’s surface while boiling. Boil for 2 hours under medium fire.
* Check once in a while if meat is already tender and add enough water to your preferred amount of soup.
* When meat is already slightly tender, add potatoes, carrots and sili. Boil for another 10-15 minutes
* Add the Chinese cabbage, onion leaves and other half of the garlic.
* Season to taste.

Nilagang Baka Cooking Tip:
* Do not overcook the vegetables. It would be more delicious if vegetables are somewhat crispy and not soggy.

Nilagang Baka Variation:
* You may choose to add corn to your nilagang baka. Just add the corn together with the potatoes. Japanese corn is delicious because of its sweetness but a more traditional recipe calls for the white corn.

Kutsinta Ingredients:
* 1 cup flour
* 1 cup brown sugar
* 2 cups sugar
* 1 tablespoon lihiya (lye)
* yellow food color or atsuete
* grated niyog (coconut meat)



Kutsinta Cooking Materials:
* steamer
* muffin pan
* strainer

Kutsinta Cooking Instructions:
* Half-fill the steamer with water and boil.
* In a bowl, mix all ingredients except for the grated niyog. Stir well and pass the mixture through a strainer.
* Pour the mixture into each of the mold in the muffin pan. Place muffin pan in the steamer and steam for 10 to 20 minutes.
* Cool before transferring to a tray. Serve with grated niyog on top

Kutsinta Tip:
* Do not put grated niyog on top of kutsinta if you will not consume them immediately. This is to avoid them from easily spoiling.

Biko (Rice Cake) Ingredients:
* 1 kilo malagkit (sticky rice)
* 4 cups water
* 1 ½ cups coconut milk
* ¾ kilo brown sugar



Biko (Rice Cake) Cooking Instructions:
* Wash the malagkit and cook in 4 cups water similar to cooking regular rice
* Boil 1 ½ cups of coconut milk and brown sugar and add to the cooking malagkit.
* Continue stirring while boiling under low fire until the consistency is very thick and almost solid.

Chicken Afritada Ingredients:
* 1 kilo chicken (cut into medium pieces)
* ¼ kilo ripe tomato (chopped)
* 5 pieces potatoes (cubed)
* 1 onion (diced)
* 3 cloves garlic (minced)
* 2 cups chicken broth
* 1 piece red pepper (cut into strips)
* 2 laurel leaves
* Salt and pepper to taste




Chikcen Afritada Cooking Instructions:
* Fry the potatoes until slightly browned. Set aside.
* In a wok or large pan, sauté garlic, onions and tomatoes. Crush the tomatoes.
* Add the chicken, laurel leaves, and red peppers.
* Add the chicken broth and bring to a boil. Allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add the potatoes and cook for 10 more minutes or until potatoes are cooked.
* Salt and pepper to taste.