Cassava Cake
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Cassava cake
Cassava cake is made from grated cassava, sugar, coconut milk.
- 2 packs grated cassava
- 2 cups coconut milk
- 1/2 can evaporated milk
- 3 pieces egg
- 1/4 cup butter (melted)
- 6 tbsp cheddar cheese (grated)
- 1/2 cup condensed milk
- 14 tbsp granulated sugar
Topping ingredients:
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp cheddar cheese (grated)
- 2 cups coconut milk
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together)
- Pre-heat oven for 350F for 10 mins then put-in the baking tray with batter & bake for 1 hour. Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in ½ cup condensed milk then mix thoroughly and add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until colour turns light brown.
- Garnish with extra grated cheese on top.
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Credits: PRINCESS MAE’S WORLD
Sinigang
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Sinigang
Sinigang is a sour soup native to the Philippines. This soup dish recipe uses pork as the main ingredient though beef, fish, or chicken can be used.
- 2 lbs pork belly
- 1 bunch spinach
- 3 tbsp fish sauce
- 1 bunch string beans (cut to small lenghts)
- 2 pieces chili powder (or banana pepper)
- 1 tbsp vegetable oil
- 2 liters water
- 1 large onion (sliced or diced)
- 2 pieces gabi (cocoyam) (quartered)
- 1 pack sinigang mix
- Heat the pot and put-in the cooking oil
- Sauté the onion until its layers separate from each other
- Add the pork belly and cook until outer part turns light brown
- Put-in the fish sauce and mix with the ingredients
- Pour the water and bring to a boil
- Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
- Put-in the sinigang mix and chili
- Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
- Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot; serve hot.
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Adobo
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Adobo
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic; considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life.
- 2 lbs pork belly
- 2 tbsp garlic cloves (minced or crushed)
- 5 pieces bay leaves (dried)
- 4 tbsp vinegar
- 1/2 cup water
- 1/2 tsp salt (optional for taste)
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
- Heat the pot and put-in the marinated pork belly then cook for a few minutes
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
- Put-in the vinegar and simmer for 12 to 15 minutes
- Add salt to taste and serve hot.
- Serve with steamed rice.
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Credits: Panlasang Pinoy
