Pinoy Street Food: Kwek Kwek or Tokneneng Recipe

Kwek kwek (or Tokneneng) isnt spared from the belief that eggs should be avoided due to its link to cardiovascular diseases. Anti-aging research says consumption of an egg daily is part of a complete anti-aging diet. Research and long term studies have shown that eggs are a great dietary source of calories (75 calories), cholesterol (213 mg), protein (6.25 gm), and a variety of important nutrients for the body.Ingredients:1 dozen peeled hard boiled quail eggs (or chicken eggs)1 cup flour1/2 cup waterfew drops of food coloring (orange)salt and pepper to tastecooking oilDirections:1. Place the boiled quail or chicken eggs and cup of flour in a clean plastic bag oor with zip lock2. Seal the bag by tying and shake them until eggs are evenly coated with flour.3. Mix all remaining ingredients except cooking oil.4. With a fork, mix it to a smooth batter.5. Dump those little eggs to the batter.6. Heat enough cooking oil for deep frying in a deep, frying pan.7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.8. Wait until the coating turns crispy for about a minute or so.9. Served best with vinegar with chili and sliced cucumber and seaweed.Banana Cue

2 Large Plantain (nearly ripe)4 Tbsp brown sugarSkewers

Oil (canola, vegetable, peanut = You choice)

Remove the skins of the plantains, cut them in half.

In a frying pan, heat some oil. Just enough to go half way up the banana. When the oil is really hot, carfully drop in the plantains. You'd want the outside to have a slight browning. Turn, if needed.

When the bananas have browned slightly all around, sprinkle the brown sugar. You may add more. Keep an eye while they fry you want the sugar to melt and coat the plaintains. Roughly 5-10min. turn them ocassionaly to cook all around.

When the sugar has completely coated the plantains and looks firm, remove from then oil and insert a skewer lengthwise. Two will fit on one stick.

Serve warm.

Sago at Gulaman

Sago (Tapioca Pearls):8oz tapioca pearls2 1/2 liters water

Gulaman (Agar Jelly):12 oz agar jelly or jello (unflavored)a couple drops of Banana extract

Simple Syrup:1 c Brown sugar1 1/2 water

(Note: you can also speed up the process by boiling the tapioca balls for 2 hours straight or until all or most of the white starch has disappeared. Be sure to stir occasionally to keep them from sticking. Make sure to replenish the water to prevent them from burning. Put into a container filled with water to cool them before serving.)

Bring the 2 1/2 liters of water to a boil. Add in the tapioca pearls and let them cook for 15 min. Stir constantly to keep them from sticking.Drain and remove from pot. Rinse them in cold water to cool them down, then put them in a container full of water and let it rest for at least 12 hours or over night.

Then boil them again with another 2 1/2 liters of water for 10 min. Rinse them in cold water to cool and then put them in a container full of water and let it rest for 3 hours in the fridge or until all the white parts have disappeared.

Cut the jelly into square chunks. Size is your choice. Add a couple drops of banana extract and gently mix. Set aside.

Make the simple syrup by bringing the 1 1/2 c water to a boil. Add the brown sugar and stir occasionally. You want all the granules to dissolve. Let it cool completely before using.

Take a large cup or drinking glass and place some of the tapioca pearls and agar jelly. Top with some shaved ice or or regular ice and drizzle in some of the simple syrup. Add water, if needed

Note: If not using all the cooked tapioca pearls, keep them soaked in water in the fridge or they will harden and stick to each other.

Pinoy Pork BarbecueIngredients:2 Lbs. of Pork butt or belly (if using pork bellyremove the skin)1 Cup of soy sauce1 Whole garlic peeled & smashed1 Small onion minced2 Lemons Cup of 7UP1 Tsp. Ground black pepper5 Tbs. Dark brown sugar1 Cup of Banana sauce (ketchup)1 Tsp. MSGDirections:Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into thick x 1 inch wide x 1 inch long pieces. Slide pork onto skewers and set aside.In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.Ayan may Pulutan na kayo! Nasaan ang tagay ko? Tip:Baste the pork with the remaining marinade to further enhance the flavor whilebarbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.

FISH BALLS

FISH BALLS INGREDIENTS:2 cups flaked fish4 tbsp flourfresh or evaporated milk2 tbsp kinchay or spring onion stalks, finely choppedoil for sauteingsugarsoy saucevinegarsalt and pepper to taste FISH BALLS PROCEDURES:1. In a bowl, mix flaked fish, flour and milk. Add salt and pepper, kinchay or spring onions.2. Refrigerate mixture until it is firm and sticky.3. Form mixture into small balls.4. Boil water in a saucepan. Drop balls into the water, remove, then saute in oil until brown. Serve fish balls with sweet-and-sour sauce.5. To make sauce; Combine soy sauce, vinegar and sugar.Note:Fish balls are sold skewered on bamboo sticks and dipped in various sauces as street food. The deep fried fish is enjoyed as a snack and is very popular.Filipino Recipes - Giniling Recipe (Ground Beef) - Pinoy FoodBy Jasmine Enerlan Jasmine Enerlan Level: Platinum

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of traditional Pinoy food has prompted her to create a website ...

Giniling or ground meat is a popular recipe for small eateries along the street sides as well as in cafeterias and small restaurants. There are many reasons why it is well-loved by many Filipinos, topmost is the satisfying blend of ingredients that would surely fill an empty stomach. It can be taken any time of the day especially lunch when Filipinos are known to eat to their hearts desire.Ingredients: 1 lb. lean ground beef 4 cloves of garlic (peeled and smashed) 1 small tomato (diced) 1 small onion (diced) yellow bell pepper (diced) red bell pepper (diced) cup frozen green peas cup carrots (diced) 1 cup of potatoes (diced) 2 tbsp Annatto seeds (atsuwete) 1 tbsp fish sauce (Rufina brand) Patis 2 tbsp soy sauce corn oil tsp MSG (vetsin), optional tsp black pepper (ground)Cooking Procedure: Place 2 tablespoons of corn oil in a small pot and add the Annatto seeds. Heat until the oil becomes dark red then take out from the heat. Avoid burning the seed. Cook the ground beef in a pan then drain. Saut the garlic for 3 minutes then add the tomatoes, onions, black pepper, fish sauce and MSG. Cook on medium high heat for about 2 minutes. Add the green peas, carrots, potatoes and soy sauce. Stir to mix ingredients and cover while simmering for about a minute or two. Add the colored corn oil prepared earlier from the annatto seeds using a strainer and mix well. Cover again and cook over medium low heat for another 5 minutes. Add bell pepper and mix ingredients well. Add salt and pepper if you want to adjust the taste. Cover and go on cooking for 2 more minutes. Serve as toppings for plain white rice.

Calamares Ingredients: 1 kilo squid, cleaned and cut into rings 2 eggs, beaten 1 cup flour 3 tablespoons water 1 small onion, chopped finely 1 clove garlic, chopped finely Salt and pepper Oil for fryingFor sour-cream dip: 1/2 cup sour cream 1/2 cup mayonnaise 5 cloves garlic, chopped finely 1 tablespoon salt 1 tablespoon sugar1. Season squid with salt and pepper. Set aside.2. Put beaten eggs in a bowl. Add flour and 3 tablespoons water, then mix to make a smooth batter. Add onion and garlic. 3. Dip squid into the batter. Deep fry for 2 to 3 minutes or until golden brown. Drain.4. Serve with sour-cream dip.5. To make dip: Combine sour cream, mayonnaise, garlic, salt and sugar in a bowl. Mix well.

Filipino Egg Salad Sandwich Ingredients:

4 eggs 4 tablespoons mayonnaise 2 teaspoons sweet pickle relish 2 tablespoons green onion, finely chopped salt to taste freshly ground pepper to tastePreparation Instructions:

Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes. Remove from heat, drain, and immediately cool eggs with cold running water. Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix. Spread on bread of your choice. Garnish with lettuce or sprouts (optional).

Turon

Ingredients:6 pcs Cavendish banana (saba), cut in half (lenghtwise)1 cup ripe Jackfruit1 cup brown sugar12 pcs spring roll wrapper2 cups cooking oilCooking procedure:1. Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit3. Fold and lock the spring roll wrapper, use water to seal the edge4. In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper6. Serve hot during dessert or meryenda. Share and Enjoy!Corn Cob

Ingredients are 4ears corn on the cob, frozenor fresh corn on the cob; 1/4cup melted butter; 1/4cup parmesan cheese; 1pinch sugar; 1pinch salt; cayenne pepper, to tasteand 1-2teaspoon dried herbs. The last two, being optional!The first step is to obviously remove the frozen corn from its package or husk and clean the fresh corn on the cob and let it grill until it is ready. Then, put melted butter on top together with the other remaining ingredients and sprinkle some salt.Heres another tip, if you want it truly sweet, soak the corn ears in warm sugar water for at least 15 minutes before you do the grilling.See, its relatively easy. A reminder, do your marketing for the ingredients as early as possible. With all the searches for grilling corn on the cob right now, the ingredients may just run out!