PUTO (with cheese)

Puto (with cheese) is a type of Filipino rice cake that is typically created by steaming. It can be consumed with other rice cakes or as a component of a variety of savoury meals like dinuguan, chicken sopas or pancit. The name “puto” can also be used to refer to a wide variety of traditional steamed cakes, some of which are not even made with rice like puto pao, puto maya, puto bungbong, & etc. Puto (with cheese) is a specific variety of kakanin.

PUTO (with cheese)

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Snack

Cuisine Filipino

Servings 6

Calories 98 kcal

Ingredients

2 cups Cake flour all-purpose
¾ cup White Sugar
2 tbsp Baking Powder
½ tbsp Food color optional
2 pcs Egg
½ cup Evaporated milk or fresh milk
1 ½ cup Water
2 tbsp Cooking oil
½ cup Margarine
1 cup Cheese for toppings cut into cubes

Instructions

Combine cake flour, baking powder, sugar, and food coloring(optional).
2 cups Cake flour, ¾ cup White Sugar, 2 tbsp Baking Powder, ½ tbsp Food color
Add milk, eggs, cooking oil, water and mix well.
2 pcs Egg, ½ cup Evaporated milk, 2 tbsp Cooking oil, 1 ½ cup Water
Pour the mixture into greased molds and put few pieces of cheese on top.
½ cup Margarine, 1 cup Cheese for toppings
Stream for 10 to 15 minutes and enjoy.

Keyword puto, puto with cheese

suman sa lihiya with grated coconuy and brown sugar on top

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SWEET AND SOUR PORK

Sweet and Sour Pork is one of many sweet and sour sauce based dishes in asia. You can use this sauce to many variety of meat especially for fish and seafoods.

I like to prepare this base sauce as it’s really goes along with any type of meat and is also very easy to prepare. The sweet and sour base sauce can be made ahead of time and store in a sealed container placed in the refrigerator to lessen the prep time. This sauce nowadays are also made available prepacked in a jar in most of the supermarket here and abroad, so all you have to do is to taste each one of them and choose the one that suits your taste preference, basically. However, I believe that this is very straight forward to make and you’ll save more time and money if you choose to make it yourself.

Try my Sweet and Sour Pork Recipe and find out how easy it is to make this dish.

How to cook SWEET AND SOUR PORK:

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Main Course

Cuisine Asian, Filipino

Servings 6

Calories 197 kcal

Ingredients

½ kg Pork cut into small pieces
Salt and Pepper to taste
½ cup flour
½ tsp baking powder
1 pc Egg beaten
Cooking Oil for frying
2 tbsp Cooking Oil
½ cup Pineapple Juice
½ tbsp Vinegar
2 tbsp Ketchup
1 tbsp White Sugar
1 tsp Corn Starch
¼ cup Green Bell Pepper julienned
¼ cup Red Bell Pepper julienned
1 med Onion sliced
¼ cup Carrot julienned

Instructions

Sprinkle salt and pepper to pork. Mix and set aside.
½ kg Pork, Salt and Pepper
Mix flour, baking powder salt and pepper. Divide into 2 equal part.
½ cup flour, ½ tsp baking powder, Salt and Pepper
In a separate bowl, mix pineapple juice, vinegar, ketchup, white sugar, cornstarch, salt & pepper. Mix until sugar is fully disolved. Set aside.
½ cup Pineapple Juice, ½ tbsp Vinegar, 2 tbsp Ketchup, 1 tbsp White Sugar, 1 tsp Corn Starch, Salt and Pepper
Add half part of flour mixture to pork and mix until all meat are fully covered.
Add beaten egg and mix.
1 pc Egg
Add the rest of the flour mixture and mix.
Deep fry each pieces of pork until golden brown and set aside.
Cooking Oil
Stir fry bell peppers, onions and carrots for 2 minutes.
2 tbsp Cooking Oil, ¼ cup Green Bell Pepper, ¼ cup Red Bell Pepper, 1 med Onion, ¼ cup Carrot
Add pineapple, vinegar. ketchup, sugar & cornstarch mixture and continue to mix until sauce has thickened.
Add fried pork and mix until fully coated with sauce.
Serve on a bed of rice and enjoy.

Keyword pork sweet & sour

Storage and Reheating Instructions for Sweet and Sour Pork:

Store in a sealed container in the fridge and consume within 3 days.
Reheat in a covered pan on moderate heat and boil with a small amount of water for 3 mins before serving.
Microwave reheating instruction: Reheat in a microwave-safe dish for 3 mins at full power.
Make sure the food is piping hot before serving.

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PANCIT LUGLUG

Pancit Luglug is usually sold at most eatery of the local markets in the Philippines with a fresh calamansi on the side. This is best served with puto.

PANCIT LUGLUG

Pancit Luglug is usually sold at most eatery of the local markets in the Philippines with a fresh calamansi on the side. This is best served with puto.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Snack

Cuisine Filipino

Servings 6

Calories 259 kcal

Ingredients

½ kg Palabok Noodles cooked
1 tbsp Cooking Oil
2 tsp Annatto Powder
5 cups Water or Shrimp Broth Shrimp Broth - boil shrimp head and shell & drain
1 pc Knorr Shrimp Cube
2 tbsp Fish Sauce
6 tbsp All-purpose Flour or Corn Starch
½ cup Chicharon crushed
3 pcs Eggs hard-boiled & quatered
2 cup Lechon cubed
¼ cup Garlic - for garnish toasted
½ cup Scallions - for garnish chopped
6 pieces Calamansi

Instructions

In a preheated pan, add cooking oil and annato powder. Mix until annato powder is fully dissolved.
1 tbsp Cooking Oil, 2 tsp Annatto Powder
Add in shrimp broth and shrimp cube. Boil & simmer in moderate heat until shrimp cube has dissolved.
5 cups Water or Shrimp Broth, 1 pc Knorr Shrimp Cube
Add fish sauce and flour or corn starch. Mix until thickened.
6 tbsp All-purpose Flour or Corn Starch, 2 tbsp Fish Sauce
Arrange noodles on a serving plate, top with sauce and arrange the toppings over the sauce.
½ kg Palabok Noodles, ½ cup Chicharon, 3 pcs Eggs, 2 cup Lechon, ¼ cup Garlic - for garnish, ½ cup Scallions - for garnish, 6 pieces Calamansi
Serve and enjoy!