GINATAANG HALO-HALO

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1 1/2 cups sweet potatoes (kamote) diced

1 cup taro roots (gabi), diced

1 1/2 cups purple yam

1 1/4 cup plantains (saying na saba), diced

1 cup ripe jackfruit (langka), sliced

2 cups small tapioca pearls, cooked

12 to 20 pieces glutinous rice balls (bil0-bilo) ***

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

DIRECTIONS:

1. Pour water in a large cooking pot and apply heat. Let boil.
2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
3. Put in the sweet potatoes, purple yam and taro roots and simmer for 8 minutes.
4. Pour in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold.

*** For the glutinous rice balls. I used 2 cups of glutinous rice flour and 1 cup of water. Mixed them together in a bowl until a soft yet sticky mixture is formed. Scoop a little of the mixture and roll it into a ball shaped figure using your hands. This will make at least 40 glutinous rice balls.

This menu is good for 2 servings only. So, I doubled the ingredients of sweet potatoes, glutinous rice balls and water. I used 1 pack of 400g tapioca pearls, 2 cans of coconut milk and 1 bottle of purple yam.

😍 Ginataang Halo-Halo ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

CRISPY FRIED BREADED PORK CHOPS

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

4 pork chops

2 eggs

1/2 cup flour

1 cup Panko breadcrumbs

2 tablespoons fish sauce (or 1/2 tablespoon salt)

1 tablespoon lemon juice

1 tablespoon pepper

vegetable oil, for frying

DIRECTIONS:

1. Marinate pork chops in fish sauce, lemon juice and pepper for at least 1 hour.
2. Place flour in a shallow bowl or plate. Whisk eggs in another shallow bowl. Put the breadcrumbs on a third plate.
3. Dredge a pork chop first in flour, covering both sides completely then shake off excess.
4. Dip it next in egg mixture, and lastly, coat it completely with breadcrumbs. Press one side of the chop to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do the same to the rest of the pork chops.
5. Heat skillet or frying pan over medium heat and add enough oil to reach half of the sides of the pork chops.
6. When the oil is hot enough, cook pork chops for about 6-8 minutes each, turning it once in between or until each side is golden brown and crispy.
7. Transfer to a plate lined with paper towels to remove excess oil.
8. Serve with your favourite side dish.

😍 Crispy Fried Breaded Pork Chops ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

GINILING NA BABOY

CREDITS TO: Kawaling Pinoy

INGREDIENTS:

1 tablespoon canola oil

1 small onion, peeled and finely chopped

2 to 3 cloves garlic, peeled and minced

2 pounds ground pork

1 tablespoon fish sauce

3 large tomatoes, chopped

1 1/2 cups water

2 medium potatoes, peeled and cubed

2 large carrots, peeled and cubed

1/2 green bell pepper, seeded and cubed

1/2 red bell pepper, seeded and cubed

1/2 cup raisins

salt and pepper to taste

DIRECTIONS:

1. In a pan over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.
4. Add fish sauce and continue to cook for about 1 to 2 minutes.
5. Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
6. Add water and bring to a boil.
7. Lower heat, cover and continue to simmer until meat is tender and fully cooked.
8. Add more water in 1/2 cup increments as necessary to maintain 1 cup of liquid.
9. Add potatoes, carrots and raisins and cook until liquid is mostly reduced, vegetables are tender and raisins are softened.
10. Add bell peppers and cook until tender-crisp.
11. Season with salt and pepper to taste.
12. Serve hot.

😍 Giniling na Baboy ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

BIBINGKA MUFFINS

 CREDITS TO: Panlasang Pinoy

INGREDIENTS:

2 cups Sweet Rice Flour

2 tablespoons baking powder

1/4 teaspoon salt

5 eggs

1 1/2 cups granulated white sugar

6 tablespoons margarine (melted)

2 cups coconut milk

1 teaspoon vanilla extract

2-3 salted duck eggs (sliced)

3/4 cup shredded cheddar cheese (optional)

DIRECTIONS:

1. Preheat oven to 375F.
2. Combine sweet rice flour, salt, and baking powder. Mix well. Set aside.
3. Crack the eggs in a bowl. Beat the eggs.
4. Gradually add the sugar while beating and then pour the vanilla extract. Continue to beat until well blended.
5. Combine the egg mixture with the sweet rice flour mixture. Stir until the mixture becomes smooth.
6. Arrange the muffin cups on the muffin pan. Scoop some bibingka mixture into each cup. Bake for 28 minutes.
7. Remove from the oven. Spread some margarine over each bibingka muffins and then top with cheese and salted egg.
8. Put the muffin tray back into the oven and continue to bake for 3 to 5 minutes.
9. Remove the bibingka from the oven. Let it cool down. Serve.

😍 Bibingka Muffins ala Presyosa Ligaya 😍

Happy baking and enjoy.

YEMA CAKE

CREDITS TO: Negosyong Pangkabuhayan

INGREDIENTS:

For the Batter:

2 1/2 cups all purpose flour

3 tsp baking powder

1 cup sugar

5 eggs (separate egg yolks and whites in a bowl)

1/2 tsp salt

1/2 cup olive oil

12 tsp cream of tartar

For the Filling:

1 can condensed milk

1/2 cup evaporated milk

4 egg yolks

1 tsp vanilla or lemon extract

DIRECTIONS:

For the Cake:

1. Preheat oven to 350F.
2. Grease the pan and line the wax paper. Set aside.
3. Combine flour, baking powder, salt and sugar in a bowl.
4. Add the egg yolks and oil. Mix well until it is smooth in texture.
5. In a separate bowl, beat the egg whites and add the cream of tartar. Gradually add sugar while mixing until you've reached the right consistency.
6. Combine both mixture and fold.
7. Pour the mixture unto the baking pan and bake for 30-40 minutes.

For the Filling:

1. In a pan with low heat, combine condensed milk, evaporated milk and egg yolks.
2. Cook the mixture until it reaches a slightly thick texture.

To Assemble:

1. Cut the cake into two equal layers.
2. Spread the yea filling on top of the first layer then cover it with the second cake layer.
3. Repeat the same procedure on the second layer of the cake.
4. Garnish with grated cheese on top.

😍 Yema Cake ala Presyosa Ligaya 😍

Happy baking and enjoy eating.

TINOLANG MANOK

CREDITS TO: Kawaling Pinoy

INGREDIENTS:

1 tablespoon oil

1 small onion, peeled and sliced thinly

2 to 3 cloves garlic, peeled and minced

2 thumb-sized fresh ginger, peeled and julienned

1 (3 to 4 pounds) whole chicken, cut into serving pieces

2 tablespoons fish sauce

5 cups water

1 small green papaya or sayote, cut into 2-inch wedges

1 bunch fresh spinach leaves

salt and pepper to taste

DIRECTIONS:

1. In a pot over medium heat, heat oil.
2. Add onions, ginger and garlic and cook until limp and aromatic.
3. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
4. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
5. Add water and bring to a boil, skimming scum that float on top.
6. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
7. Add papaya or sayote and cook for about 3 to 5 minutes or until tender yet crisp.
8. Season with salt and pepper to taste.
9. Add spinach and cook until just wilted.
10. Serve hot.

😍 Tinolang Manok ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

SINIGANG NA HIPON

CREDITS TO: Filipino Chow

INGREDIENTS:

1 pound of fresh shrimps, head and shells on

2 medium sized tomatoes, quartered

1 large red onion, quartered

1-inch piece of ginger, peeled and sliced

2 pieces of radish, sliced

1 bundle of string beans

2 pieces of banana pepper (or green chilli pepper)

1 bundle of water spinach

1 pack singing mix (or about 1.4 ounce tamarind powder)

7 cups of rice wash or plain water

2 tablespoons of fish sauce

DIRECTIONS:

1. Pour the water in a large cooking pot then bring it to a boil over medium-high heat.
2. Add the onions, ginger, radish and tomatoes to the pot then reduce heat to a simmer.
3. Simmer for about 5 to 7 minutes.
4. Add the singing mix or tamarind powder.
5. Add the pepper and simmer for 3 more minutes.
6. Add the shrimp and string beans then simmer for about 5 more minutes.
7. Season with fish sauce.
8. Add the water spinach then turn off the heating element.
9. Allow this to cook for two more minutes before serving.

This us my husband's favourite dish. I have cooked this many times in the past but sad to say the ingredients on my photo above is not complete. Nevertheless, my sinigang na hipon is still delicious, LOL. Oh, and I added okra on it.

😍 Sinigang na Hipon ala Presyosa Ligaya 😍

Happy cooking and enjoy cooking.

HONEY GARLIC SALMON

CREDITS TO: mitch_madrigal IG

INGREDIENTS:

4 salmon fillets

salt & pepper to season

1/2 teaspoon paprika

2 tablespoons butter

4-5 cloves of garlic, minced

4 tablespoons honey (substitute maple syrup)

1-2 tablespoons water

2 tables spoons soy sauce

1/2 lemon juice

1/2 lemon wedges

cilantro to garnish (optional)

DIRECTIONS:

1. Pre-heat oven to broil settings on medium high heat.
2. Season salmon with salt, pepper and paprika. Set aside.
3. Heat the butter in a skillet (cast iron pan) over medium high until melted.
4. Add the garlic and sauce for about a minute, until fragrant.
5. Pour in the honey, water and soy sauce mixtures.
6. Add in the lemon juice.
7. Stir well to combine all the flavours together.
8. Add the salmon steaks to the sauce pan.
9. Cook each fillet (skin side down) for 3-4 minutes or until golden, whole basting the top with the pan juices.
10. Add the lemon wedges around the salmon.
11. Baste salmon one more time then transfer the cast iron pan to your oven to broil for 5-6 minutes, or until the tops are nicely charred and salmon is cooked to your liking.
12. Garnish with cilantro. (optional)

This one taste really good. I used my baking tray to cook this so I can eventually transfer it to the oven.

😍 Honey Garlic Salmon ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.