Serves 8
Ingredients
2 (10 ounce) bags fresh spinach
1 (12 ounce) can corned beef, broken into pieces
2 (10 ounce) cans coconut milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, and then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Showing posts with label Kiribati. Show all posts
Showing posts with label Kiribati. Show all posts
Macapuno Candy Balls
Ingredients:
4 cans (300 ml) condensed milk
2 cups macapuno (mutant coconuts) preserves
1 cup cornstarch
1/2 cup water
Coconut flakes (optional)
Preparation:
Add condensed milk to macapuno preserves. Cook in low heat. Halfway (after about 15 mins), remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool for about 3 hours.
Shape balls, toss in coconut flakes and freeze for about 1 to 2 hours to set.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
4 cans (300 ml) condensed milk
2 cups macapuno (mutant coconuts) preserves
1 cup cornstarch
1/2 cup water
Coconut flakes (optional)
Preparation:
Add condensed milk to macapuno preserves. Cook in low heat. Halfway (after about 15 mins), remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool for about 3 hours.
Shape balls, toss in coconut flakes and freeze for about 1 to 2 hours to set.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
Bibingkang Galapong
Ingredients:
4 eggs, well beaten
2 cups coconut milk
1 cup sugar
¼ cup melted margarine
2 cups rice flour
2 tablespoons baking powder
½ teaspoon salt
¼ cup coco cream,
¼ cup sugar for topping
Banana leaves
Preparation
Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
4 eggs, well beaten
2 cups coconut milk
1 cup sugar
¼ cup melted margarine
2 cups rice flour
2 tablespoons baking powder
½ teaspoon salt
¼ cup coco cream,
¼ cup sugar for topping
Banana leaves
Preparation
Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
Palu Sami
Serves 8
Ingredients
2 (10 ounce) bags fresh spinach
1 (12 ounce) can corned beef, broken into pieces
2 (10 ounce) cans coconut milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, and then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Ingredients
2 (10 ounce) bags fresh spinach
1 (12 ounce) can corned beef, broken into pieces
2 (10 ounce) cans coconut milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, and then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Guava Siningang
Servings: 5-6
Ingredients
250gr fresh tomatoes
100gr white onions
100gr daikon radishes
20g guava powder or 100g fresh guava juice
1g fresh lime leaves
1kg pork cut into pieces
10g green chilies
100g yams or 100g taro root
150g bok choy, leaves or 150g chinese spinach
1qt water, with pork broth cubes or 1qt pork broth
1 pinch salt
1 pinch pepper
Directions:
Wash pork under gentle water.
Cut tomatoes and onions into quarters then place in casserole with the pork and water or broth.
Boil until tomatoes have disintegrated and pork is tender.
Add all root ingredients and let to boil until soft, and then add the rest of the ingredients and cook until leaves are glittering green.
Ingredients
250gr fresh tomatoes
100gr white onions
100gr daikon radishes
20g guava powder or 100g fresh guava juice
1g fresh lime leaves
1kg pork cut into pieces
10g green chilies
100g yams or 100g taro root
150g bok choy, leaves or 150g chinese spinach
1qt water, with pork broth cubes or 1qt pork broth
1 pinch salt
1 pinch pepper
Directions:
Wash pork under gentle water.
Cut tomatoes and onions into quarters then place in casserole with the pork and water or broth.
Boil until tomatoes have disintegrated and pork is tender.
Add all root ingredients and let to boil until soft, and then add the rest of the ingredients and cook until leaves are glittering green.
Bistek
Servings: 6-8
Ingredients:
1lb beef round steak or lb beef sirloin or 1lb beef tenderloin, sliced 1/4-inch thick
8 tablespoons kalamansi juice (native lemon)
1/2 cup dark soy sauce (regular kikkoman's)
Freshly-ground pepper
2 teaspoons garlic, minced
2 large onions cut into rings
2 tablespoons cooking oil
Water
White Rice
Directions:
In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
Season the meat with ground pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
The leftovers freeze well
Ingredients:
1lb beef round steak or lb beef sirloin or 1lb beef tenderloin, sliced 1/4-inch thick
8 tablespoons kalamansi juice (native lemon)
1/2 cup dark soy sauce (regular kikkoman's)
Freshly-ground pepper
2 teaspoons garlic, minced
2 large onions cut into rings
2 tablespoons cooking oil
Water
White Rice
Directions:
In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
Season the meat with ground pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
The leftovers freeze well
Crabmeat and Shrimps in Mayonnaise Sauce
Serves 4
Ingredients
250gm cooked crab meat
250gm cooked prawns
250gm celery
150ml low fat mayonnaise
6 scallions
3 lemons
4 eggs
Iceberg lettuce leaves
Preparation
Juice one lemon and slice the other two lemons into quarters.
Wash and chop the celery.
Top and tail the onions, discard any dry outer layers, and then chop very small.
Mix together the crab meat, prawns, mayonnaise, chopped celery, chopped onions and lemon juice.
Chill for (minimum) 1 hour in the refrigerator before assembling the dish.
Hard boil the eggs (10 to 12 minutes) and plunge into cold water.
De-shell the eggs and cut carefully into quarters.
On individual plates place a layer of lettuce.
Make a ring of egg quarters and fill the inside space with fish-mayonnaise mixture.
Arrange the lemon quarters decoratively.
Ingredients
250gm cooked crab meat
250gm cooked prawns
250gm celery
150ml low fat mayonnaise
6 scallions
3 lemons
4 eggs
Iceberg lettuce leaves
Preparation
Juice one lemon and slice the other two lemons into quarters.
Wash and chop the celery.
Top and tail the onions, discard any dry outer layers, and then chop very small.
Mix together the crab meat, prawns, mayonnaise, chopped celery, chopped onions and lemon juice.
Chill for (minimum) 1 hour in the refrigerator before assembling the dish.
Hard boil the eggs (10 to 12 minutes) and plunge into cold water.
De-shell the eggs and cut carefully into quarters.
On individual plates place a layer of lettuce.
Make a ring of egg quarters and fill the inside space with fish-mayonnaise mixture.
Arrange the lemon quarters decoratively.
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