Churros

Churros are deep fried-dough pastry popular in Spain, Mexico and other Latin American countries. They can be sprinkled with granulated or powdered. Churros  are eaten as a snack or for breakfast dipped in hot chocolate.

Ingredients:

• 3/4 c. all-purpose flour
• ½ t. baking powder
• 1 c. water
• Pinch of salt
• 1 T. brown sugar
• 1 egg yolk
• Oil for deep frying
• Powdered sugar for dusting

Procedure:

1. Sift flour and baking powder together. Set aside.
2. Bring water to a boil, add salt and brown sugar, stirring constantly until both have dissolved.
3. Remove from heat, add the flour mixture, and beat continuously until smooth.
4. Put in a bowl, mix with wooden spoon to cool a little bit.
5. Incorporate the egg yolk into the dough until smooth and glossy. 
6. Spoon into a churro maker or piping bag with large star nozzle. 
7. Pipe mixture into the hot oil. Use a knife to slice off 2-5 inches long.
8. Fry until golden brown
9. Drain on paper towels. 
10. Arrange on a plate . Dust with powdered sugar
11. Serve with coffee or hot chocolate

Biko ( Glutinous Rice Cake)

Biko or rice cake is a Filipino delicacy made from  glutinous rice (sweet rice), coconut milk, and brown sugar and topped with coconut curd (latik). Jackfruit or macapuno can be added for flavor. It is cooked differently in each regions of the Philippines. Here is my version of rice cake. I made it easier for everybody to follow, no fancy ingredients and no baking needed.

Ingredients:

• 2 cups glutinous rice
• 1 cup black rice (pirurutong)
• 4 cups coconut milk
• 1 1/2 cups firmly packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• grated cheese for toppings

Instructions

1. Soak black rice in water overnight.
2. Wash black rice and glutinous rice together.
3. In a large sauce pan, bring coconut milk to a boil. 
4. Add rice and salt. 
5. Cook on medium heat until rice is tender and almost dry. Stir constantly to prevent the rice from sticking to the bottom of the pan.
6. Add brown sugar and vanilla. Mix well, lower the heat and cook covered for 10 minutes. 
7. Spread the cooked rice in a greased banana leaves or foiled pan.
8. Flatten the surface, topped with coconut curd (latik) or cheese.

Note: 

If you don't have black rice, just substitute it with the glutinous rice. 

Do  not overcook the rice.

Stir the rice occasionally to  to prevent it from burning to the bottom.

Rice Pudding (Arroz con Leche)

Rice pudding is a creamy dessert made from rice, milk and other flavorings. Beaten eggs can be added after the rice is tender for added richness. Arborio and other short-grain rice make a thick and sticky pudding while the long grain rice will produce slightly drier and chewier pudding. Here is my version of rice pudding. I want mine thicker, so I added glutinous rice.

Ingredients:

• 1/2 cup white rice
• 1/4 cup glutinous/sweet rice
• 2 1/2 cups water 
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 cup evaporated milk
• 1/2 cup condensed milk 
• 1/4 cup of raisins (optional) 
• ground cinnamon for dusting 

Directions:

1. Soak raisins in water. Set Aside.
2. In a medium heavy bottomed saucepan combine rice, and water. Cook over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice absorbed all the water.
3. Add the milk, stirring constantly to prevent the rice from sticking to the bottom of the pan. 
4. When the rice is tender (al dente) remove and add the sugar, vanilla extract, and ground cinnamon. 
5. Cook until the rice pudding thickens.
6. Remove from heat and add the raisins. 
7. Serve while hot or cold into a serving bowl. Topped with some cinnamon powder.

Chicken Afritada

Chicken afritada is another popular Filipino chicken stew with tomato sauce, carrots, potatoes and bell peppers as the main ingredients. It is cooked differently in each regions of the Philippines with some added ingredients are  added for additional flavor. Here is my version of chicken afritada. Hope you'll try it.

Chicken Afritada Recipe

Ingredients:

• 1-pound chicken cut into serving pieces
• 1 large potato cubed
• 1 large carrot cubed
• 1 large bell pepper sliced
• 1 tablespoon minced garlic
• 3 pieces tomato chopped
• 1/2 cup chopped onion
• 4 tablespoons cooking oil
• 1 cup tomato sauce
• 2 tablespoon calamansi or lemon juice
• 1 cup water
• 1/2 cup green olives
• 1-piece kielbasa sausage cut into small pieces
• 1 cup chicken broth or stock
• 2 pieces bay leaf (laurel)
• 1 teaspoon white sugar
• 1 tablespoon soy sauce
• salt and pepper to taste

Direction:

1. Season chicken with salt pepper and calamansi juice. Refrigerate for 1 hour.
2. Sauté garlic, onion. Add chicken pieces. Cook until chicken turns light brown.
3. Pour-in tomato sauce, soy sauce, salt and pepper, water, bay leaf. Let boil, stirring constantly.
4. Cover let simmer for 30 minutes.
5. Add the kielbasa sausage, potato and carrots then simmer for 10 minutes or until the vegetables are soft.
6. Add the bell pepper, olives and sugar. Add more salt and pepper to taste if needed.
7. Simmer for 5 minutes more.
8. Serve with steamed rice.