filipinx

This Filipino sticky rice cake, which requires just four ingredients, is topped with a layer of homemade coconut caramel.

Biko (Bibingkang Malagkit)

oil,

banana leaf (optional)

rice

coconut milk, divided

water

kosher salt, divided

dark brown sugar

brown sugar

Coat an 8x8-inch square baking dish with coconut oil. Trim 1 fresh banana leaf, if using, to cover the bottom of the baking dish and line the baking dish with the leaf. Rinse 2 cups glutinous rice in a fine-mesh strainer until the water runs clear.

Transfer the rice to a small pot or Dutch oven. If using pandan leaves, wrap 2 tablespoons in a cheesecloth and tie with kitchen twine to form a sachet. Add the sachet, 1 cup of the coconut milk, 1 cup water, and 1/4 teaspoon of the kosher salt to the pot and stir to combine. Bring to a boil over medium heat. 

Reduce the heat to low. Cover and simmer undisturbed until all the liquid has been absorbed and rice is slightly undercooked, about 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Make the coconut caramel.

Place the remaining 2 cups coconut milk, 1/2 cup packed dark brown sugar, 1/2 cup packed light brown sugar, and 1/4 teaspoon of the kosher salt in a large saucepan and bring to boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture thickly coats the back of a spoon and you can see the bottom of the pan while stirring, about 35 minutes. Stir in the remaining 1/4 teaspoon kosher salt. Remove 2/3 cup of the coconut caramel and reserve for the top. 

Stir the cooked rice into the pot with the remaining caramel and stir until there are no white streaks and the rice is completely coated. Transfer into the baking dish and smooth the top. Pour the reserved 2/3 caramel sauce over the rice and smooth the top.

Bake until the top is bubbly in the center and the caramel on top has thickened slightly, 30 to 35 minutes. Let cool 30 minutes before serving. Slice the biko into squares and serve. Discard the banana leaf, if using.

An indigenous Filipino preparation of fish and seafood that involves &quot;cooking&quot; it in vinegar and aromatics.

How to Make Kinilaw (Filipino Ceviche)

ginger

red onion

red Thai chiles

calamansi juice

coconut vinegar

sashimi-grade yellow fin tuna shrimp

kosher salt,

black pepper, plus more as needed

full-fat unsweetened canned coconut milk (optional)

Prepare the aromatics. Prepare the following, adding them to a medium bowl as you complete them: Peel and very finely chop a 2-inch piece of ginger (about 2 tablespoons). Very thinly slice 1/2 small red onion (about 1/2 cup). Very thinly slice 1 to 2 Thai chiles into rounds (use 1 for less heat). 

Marinate the aromatics. Add 1/2 cup calamansi juice and 1/4 cup of the coconut vinegar and stir to combine. Refrigerate to allow the flavors to meld while you prepare the fish.

Cube the fish. Cut 1 pound sashimi-grade fish (discard any skin) or shrimp into 1/2-inch cubes. Place in a medium, non-reactive bowl.

“Wash” the fish in vinegar.  Add the remaining 1/2 cup coconut vinegar and stir to combine. Let sit for 2 minutes, then stir again. Strain the fish through a fine-mesh strainer into the sink, gently pressing the fish with the back of a spoon. 

Combine the fish with the aromatics. Add the fish to the ginger mixture, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss until completely coated.

“Cook” the fish in vinegar. Refrigerate until the fish is “cooked” to your desired doneness, 10 minutes to 1 hour. The fish will firm up as it sits. Taste and season with more salt and pepper as needed. Stir in 2 tablespoons coconut milk to soften the sharp vinegar flavors if desired.

This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco.

How To Make Halo-Halo

tapioca pearls (optional)

saba bananas, bananas

salt

vanilla extract

(20-ounce) can jackfruit in syrup

canned full-fat unsweetened coconut milk

evaporated milk

sweetened condensed milk

Minatamis na saging and tapioca (recipe above)

coconut ice cream

macapuno (coconut sport strings)

ube halaya

nata de coco

ice,

Cook the tapioca (optional). Bring a medium saucepan of water to a boil over medium-high heat. Add 1/4 cup small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centers), about 7 to 8 minutes. Drain through a fine-mesh strainer.

Slice the bananas. Peel and slice 3 saba or 2 regular bananas crosswise into 1/4-inch-thick rounds.

Make the syrup. Place 1 cup water, 3/4 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes.

Add the bananas. Add the bananas and bring to a boil. Reduce the heat to maintain a low simmer and cook until tender and translucent, about 5 minutes. Add 1/4 teaspoon vanilla extract and tapioca if using, and stir to combine, breaking up any clumps. Transfer to a medium bowl and let cool to room temperature. Cover and refrigerate until cold, about 2 hours.

Make the minatamis na saging and tapioca:

Cut the jackfruit. Remove the jackfruit from a 20-ounce can, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the can.

Make the milk mixture. Place 2/3 cup coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to combine.

Assemble the halo-halo. For each serving, layer the ingredients in a 16-ounce glass in the following order: 1/3 cup minatamis na saging, 1 scoop coconut or ube ice cream, 2 tablespoons macapuno, 2 tablespoons ube halaya, 1/4 cup jackfruit and syrup, and 1/3 cup coco de nata. Top with 1 cup shaved ice and drizzle with 3 tablespoons of the milk mixture. Add more shaved ice to fill the glass if needed.

Serve and enjoy. Serve with a long spoon and mix it all up before eating.

Prepare the ingredients for assembly:

Homemade tocino is skewered, grilled and served with a banana-peach bbq glaze and shredded pickled vegetable condiment called atchara.

Peach-Banana Glazed Tocino Skewers with Daikon Atchara

pork shoulder or pork butt

garlic

sugar

pineapple

olive oil,

apple cider or rice vinegar

garlic powder

soy sauce

fish sauce

black pepper

Prague curing powder

cayenne pepper

(10-inch) skewers

daikon radish

carrot

white onion

red bell pepper

raisins

white vinegar

peaches (about 1 pound total)

(black) banana

banana ketchup

apple cider vinegar

honey

Worcestershire sauce

MSG (optional)

onion powder

Peaches: Frozen sliced peaches can be substituted for the fresh. Skip the broiling and simmer directly in the sauce.Make ahead: The glaze can be made up to 2 weeks ahead and refrigerated. The atchara can be made up to 3 months ahead and refrigerated.Storage: Leftover pork can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Joel and Rachel Javier

Step 1: Marinate the pork:

Place 2 pounds pork butt in the freezer until the surface is frozen but it is still sliceable, about 1 hour. Meanwhile, make the marinade.

Step 2: Marinate the pork:

Mince 4 garlic cloves (4 teaspoons) and place in a large bowl. Add 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup pineapple or apple juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinaigrette or rice vinegar, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 teaspoon soy sauce, 1 teaspoon fish sauce, 1/4 teaspoon black pepper, 1/2 teaspoon Prague curing powder or 1/4 teaspoon pink curing salt if desired, and a pinch of cayenne pepper. Stir to combine and dissolve the sugar and salt.

Step 3: Marinate the pork:

Remove the pork from the freezer. Cut into 1/4-inch thick slices. Add to the marinade and massage the marinade into the meat with your hands. Cover and refrigerate at least 24 hours or up to 3 days, mixing it every 12 hours. Meanwhile, make the atchara and BBQ sauce.

Step 1: Make the atchara:

Peel and grate the following on the large holes of a box grater: 14 ounces daikon (3 cups) and 1 medium carrot (1/4 cup). Place in a medium heatproof bowl, sprinkle with 1 teaspoon kosher salt, and toss to combine. Let sit for 10 minutes.

Step 2: Make the atchara:

Meanwhile, peel and julienne 1 (1 1/2-inch) piece ginger (1/4 cup). Julienne 1/4 medium white onion until you have 1/4 cup, and julienne 1/2 medium red bell pepper until you have 1/4 cup.

Step 3: Make the atchara:

Transfer the daikon and carrots to a clean kitchen towel. Roll up into a towel and squeeze out as much excess liquid as possible. Return to the bowl and add the ginger, onion, bell pepper, 3 peeled garlic cloves, and 1/4 cup raisins.

Step 4: Make the atchara:

Place 1 1/2 cups water, 1 cup distilled white vinegar, and 1 cup granulated sugar in a medium saucepan. Bring to a boil over medium-high heat, whisking until sugar dissolves.

Step 5: Make the atchara:

Pour over the vegetables and stir to combine, making sure the vegetables are completely submerged. (Weight them down with a plate if needed.) Let cool to room temperature.

Step 6: Make the atchara:

Refrigerate at least 15 minutes but preferably a few hours. The atchara can be refrigerated in an airtight container for up to 2 months.

Step 1: Make the BBQ glaze:

Arrange a rack in the middle of the oven and heat the oven to broil on high. Line a rimmed baking sheet with aluminum foil.

Step 2: Make the BBQ glaze:

Pit and quarter 2 medium peaches (no need to peel). Place the peaches on the baking sheet and broil until well charred in spots, 10 to 15 minutes. Meanwhile, prepare the remaining sauce ingredients.

Step 3: Make the BBQ glaze:

Peel and coarsely chop 1 very ripe banana and place in a medium saucepan. Add 1/2 cup water, 1/2 cup banana ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons honey, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons Worcestershire sauce, 1 1/2 teaspoons MSG if using, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon onion powder, pinch cayenne pepper, and stir to combine.

Step 4: Make the BBQ glaze:

Add the broiled peaches to the saucepan (reserve the foil and baking sheet.) Bring the glaze to a boil over medium-high heat. Reduce the heat as needed and simmer uncovered, stirring occasionally, until thickened, glossy, and the peaches are very tender, about 30 minutes.

Step 5: Make the BBQ glaze:

Transfer the glaze to a blender. Remove the small cap in the lid and cover with a kitchen towel. Blend, starting on low speed and increasing the speed to high, until smooth. Transfer half to a bowl for brushing onto the skewers, and transfer the remaining half to a serving bowl. Let cool to room temperature. The glaze can be refrigerated in an airtight container for up to 2 weeks.

Step 1: Cook the pork:

If using wooden skewers, soak 15 in water for at least 30 minutes. Remove the pork from the marinade and thread lengthwise onto the skewers through a few places like an accordian, the pieces can be just touching.

Step 2: Cook the pork:

Option 1: To broil the pork: Arrange a rack in the middle of the oven and heat the oven to broil. Coat the foil on the baking sheet used for the peaches with olive oil. Place half the skewers on the baking sheet in a single layer, spacing them evenly apart. Brush with some of the BBQ glaze. Broil, turning the skewers and brushing the pork with the glaze every 2 to 3 minutes, until the pork is charred in spots and cooked through, about 15 minutes total. Repeat with the remaining skewers.

Step 3: Cook the pork:

Option 2: To grill the pork: Prepare an outdoor grill for medium, direct heat. Brush the grill grates with paper towels dipped in olive oil. Place the skewers on the grill grates and grill uncovered, turning the skewers and brushing the pork with the glaze every 1 to 2 minutes, until the pork is charred in spots and cooked through, 7 to 8 minutes total. For an extra-smoky flavor, move the skewers to indirect heat and grill covered for 3 to 4 minutes more.

Step 4: Cook the pork:

Brush the cooked skewers once more with the remaining glaze. Serve the skewers with the atchara and bowl of reserved glaze.

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Biko (Bibingkang Malagkit)

How to Make Kinilaw (Filipino Cevic...

How To Make Halo-Halo

Peach-Banana Glazed Tocino Skewers ...

Top 4 filipinx recipes from across the web

The most viewed filipinx recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biko (Bibingkang Malagkit)

How to Make Kinilaw (Filipino Cevic...

How To Make Halo-Halo

Peach-Banana Glazed Tocino Skewers ...

The most viewed filipinx recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine