Pichi Pichi

I got this recipe from a book but thanks to my friend Macky Ilagan who taught me easier way to cook pichipichi without the hassle of steaming. You can use the microwave if you are not so conscious with your electric consumption.

Ingredients

2 cups of grated cassava (1 pack of frozen cassava from asian store)
2 cups of white sugar
2 cups of pandan water or 2 tbsp of pandan extract (caraville brand)
>for the pandan water just boil pandan leaves until desired flavor is extracted)
1 tsp of Lye Water
Grated coconut for garnish

PROCEDURE

Combine all ingredients except the coconut in a microwavable container.

Microwave for 5 minutes under the highest level. Stir and set it for another 5 minutes then another 2 minutes and stir.. reapeat it for last 2 minutes.



However, if you prefer to use steamer to save energy you can pour the mixture into 9 inch round pan then steam for 45 minutes.

Let it cool and form into balls and roll in a grated coconut.



Enjoy merienda.

Laing (Ginataang Tangkay ng Gabi)

"My very own version of Ginataang Tangkay ng Gabi"

Ingredients :

10 pcs. Taro (gabi) stalks (about 1 1/2 ft long)
medium size onion
garlic
ginger
1/4 cup dried anchovy or dilis
1/4 cup of pork
long green hot pepper (optional)
2 cans of coconut milk
2 tsp. shrimp paste or according to taste



Procedure :

Carefully remove the skin of the taro stalk. (siguraduhing maalis ang lahat ng balat para maiwasang mangati ang dila) Slice it thinly and put it in a pan with water enough to soak all the stalk. Let it boil for about 3 minutes.



Drain the taro stalk and put 1 can of coconut milk. Let it boil till the oil come's out.

In another pan, saute garlic, onion, ginger, meat until golden brown. Next is the anchovy and the shrimp paste.



Then put the sauteed ingredients together with the boiled stalk in a coconut milk. Put remaining 1 can of coconut milk and again let it boil till it gets dry under a low heat.If you like it spicy, just put the long green hot pepper. If not, just add more ginger. Before serving, remove the coconut oil.



Perfect match for fried or grilled fish. Yummy... Enjoy the "laing ala sheng".

Carrot Cake

INGREDIENTS

For the Cake

• 1 cup pecan / walnuts toasted
• 3 cups grated raw carrots
• 2 cups all purpose flour
• 1 tsp baking soda
• 2 cup applesauce
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsps cinnamon powder
• 4 large eggs
• 1 1/4 cups granulated white sugar
• 1 cup canola oil
• 1 tsp pure vanilla extra

For frosting

• 1/4 cup unsalted butter
• 1/2 cup confectioners sugar
• 1/2 tsp vanilla
• 1/2 cup cream cheese

PROCEDURE

1. Preheat oven at 350 F.
2. Mix flour, baking soda, baking powder, salt, cinnamon and set aside.
3. Toast the pecan / walnut until brown.
4. Mix egg with electric mixer until foamy.
5. Gradually add sugar and beat until batter is thick.
6. Add oil and vanilla.
7. Add flour mixture and beat until well incorporated.
8. Fold in carrots, applesauce and nuts with spatula.
9. For the frosting just mix all ingredients and beat with high speed.
10. Let the cake cool down and spread frosting accordingly.

Fetuccini with Tuna and Sun Dried Tomato

My husband is a pasta lover specially those with red sauce. Everyweek he would crave for it, so i have to come up with different kind of pasta recipes. Here is one of his favorite...simple and tasty..




Ingredients

• 250 grams cooked pasta
• 1 small can of tuna
• spinach
• 1/4 cup onion
• 1/4 cup sun dried tomato
• olive oil
• salt and pepper to taste
• parmesan cheese

Procedure

1. Saute the onion with olive oil until translucent
2. Then put the chopped sun dried tomato and tuna.
3. Pour in the cooked pasta and continue mixing it.
4. Put the spinach
5. Salt and pepper according to your taste.
6. Sprinkle with parmesan before serving.