July 30, 2011

bibingka royal

bibingka royal – (bi-bíng-ka ro-yál; Ilocano snack) [n.] wide and flat glutinous rice cake. 

It is often topped with a brush of melted butter (or margarine), some grated cheese, and sprinkle of white sugar. When served, it is sliced like pizza. Sometime, it is served with the optional grated coconut meat that is spread as toppings immediately before eating. 

Bibingka royal is made with at least 3 whole eggs, a cup of refined sugar, 1-1/4 cups of coconut cream, 2 cups of glutinous rice flour or galapong (ground glutinous rice batter), 4 teaspoons of baking powder to help raise the rice batter.

Procedure start by combining sugar and half of the coconut cream in a mixing bowl, stirred well till all the sugar are dissolved. In another mixing bowl, the rice flour and baking powder are mixed well then sifted in a strainer. White sugar is then added into the sifted rice flour mix and mixed well then poured slowly into the previously prepared glutinous rice flour and coconut cream mixture. The remaining half of coconut cream is added slowly while continuously beating the mixture. In another mixing bowl, eggs are beaten well until light and thick. Melted margarine is added, mixed well, then pour in the previously prepared rice flour mix.

Then sheets of banana leaves are laid as linings on 2 large round flat pans (if banana leaves is unavailable, tin foil or baking wax paper can be a good substitute). The mixed ingredients are poured into the pans, spreading thinly and evenly.

Then it is baked in preheated oven. When cooked, and while still hot, it is brushed with butter  (if butter is unavailable, margarine is a good substitute), then sprinkled with white sugar and grated cheese as toppings. The bibingka royal is sliced like pizza and served with the optional siding of shredded coconut meat that is to be spread on top immediately before eating.

Bibingka royal from the food stall in Tuguegarao City's Mall of Valley 

Check this recipe for bibingka royal

suman maruecos

suman maruecos  (sú-man ma-ru-we-kos; Tagalog snack) Bulaqueño snack [n.] purple rice suman. 

Suman maruecos from a booth that sells native Bulaqueño snacks and delicacies in Market-Market, Bonifacio Global City, Taguig City.
his is prepared using 2 cups of purple (or violet) glutinous rice, washed, drained, then soaked in water for at least 4 hours before it is ground into galapong (rice flour batter). Another 1 cup of ground ordinary rice (rice flour) is added and mixed well in the galapong to minimize the stickiness of would be suman maruecos. 1/2 cup of coconut cream and 1/3 cup of sugar is added and mixed well for every cup of galapong produced.

The mixture is then cooked in a pot, and stirred continuously until it thickens. When done, the pot is removed from fire and allowed to cool.

When cool, 2 spoonfuls of cooked mixture is laid on a spread of banana leaf wrapper and rolled to shape like a thick stick (similar to jumbo sausage) and topped with sprinkles of latik (the aromatic brown residue of boiled coconut cream, as in making coconut oil. Lunok in Cebuano). The banana leaf is then rolled to wrap the suman maruecos, and folded on both ends to seal. Then the newly packed suman maruecos is piled in a steamer and steamed for about 30 minutes. When cooked, the content of suman maruecos would look like a rolled tikoy (Chinese sticky rice cake) or thick calamay (sweetened sticky rice cake).

If purple glutinous rice is not available, white glutinuous rice can be used as substitute and add mashed ube to give the suman its violet color.

Check this simple recipe for suman maruecos

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humba (braised pork)

Humba cooked by a relative in Inopacan, Leyte.
humba – (húm-bâ; Cebuano, Boholano, and Waray [eastern Leyte] dish) [n.] braised fatty pork or pig belly.

a.k.a. humba Bisaya in Cebuano
umba in Capampangan

Big serving slices of fatty pork, complete with thick layer of pork fat and skin, are stewed in mixed vinegar, soy sauce, water and spices (crushed garlic, peppercorn and laurel leaves, etc.). It is simmered for long hours till oil from pork fat exuded and blended with the gravy, and the meat very tender with and pork fat having a jelly-like consistency that a fork or knife would sink effortlessly into it when pricked or pressed.

In some places of northeastern Mindanao, eastern Visayas, and Laguna, tahure, tausi, and skinless peanuts are also added in cooking humba. The Visayans would add peanuts and spoonfuls of brown sugar to enhance taste.

In eastern Visayas, the Waray version would have the skin of pork removed before cooking, leaving only the fatty layer and meat in the pot, skinless peanuts is also added. 

A tray of humba sold at an eatery in Panabo City.
The old version of humba in Central Luzon (particularly the provinces of Pampanga and Tarlac) and in Tagalog region that includes Metro Manila, have chunks of cracked panocha (molded raw sugar) or several spoonfuls of muscovado sugar added in cooking to enhance taste. They would also use crushed tahure (salted bean curd) or tausi (black beans) instead of toyo (soy sauce). They would even add peanuts, kinchamsay (dried banana blossom), and/or ripe saba banana when cooking the dish.

Some local Chinese restaurants in Metro Manila would add kinchamsay to this dish. 

In Iba, Zambales, humba has chunks or big slices of very ripe saba banana (Philippine sweet plantain). 

In Iba, Zambales, humba has big slices of very ripe saba (plantain) banana.

Reheating the humba for several days on very low fire at least an hour everyday (for 2 to 3 days) and occasionally turning over the meats would render the dish more flavorful, more tender, and tastier. When reheating, a little more water mixed with little more vinegar and soy sauce may be added to keep the dish saucy and the meat from getting deep fried by the pork lard. The more the humba is reheated, the more delectable it would become

Learn to cook with this simple humba recipe


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