Pinoy Delicious Recipe

Ube Cheese Pandesal ❤️

Fresh from the oven 😍

P**o Balanghoy

Ingredients:

4 cups grated cassava (fresh or frozen, thawed if frozen)
1 cup coconut milk
1/2 cup sugar (adjust according to your sweetness preference)
1/4 tsp salt

Banana leaves (for lining, optional but traditional)
Grated coconut (optional for topping)
Cheese slices or grated cheese (optional, for topping)

Instructions:
Prepare the Banana Leaves (Optional):

If using banana leaves, lightly heat them over a stove flame to make them pliable, then cut them into circles that fit the molds you’ll be using for steaming. Line your p**o molds or small cups with the banana leaves.

Mix the Ingredients:

In a large bowl, combine the grated cassava, coconut milk, sugar, and salt. Mix well until all ingredients are fully incorporated.
Fill the Molds:

Spoon the cassava mixture into the prepared molds or cups, filling them about 3/4 full to allow space for the p**o to expand as it cooks.

Steam the P**o:

Arrange the filled molds in a steamer. Steam over medium heat for about 30-40 minutes, or until the p**o is firm and cooked through (a toothpick inserted into the center should come out clean).
Add Toppings:

If desired, after steaming, you can top the p**o with grated coconut or cheese. You can also return them to the steamer for a minute or two if you want the cheese to melt.
Cool and Serve:

Let the p**o balanghoy cool slightly before removing them from the molds. Serve warm or at room temperature.

Tips:

Freshly grated cassava works best, but you can also use frozen cassava if fresh is unavailable.

Adjust the sweetness based on your preference, and feel free to experiment with toppings like latik (toasted coconut curds) or sweetened condensed milk for extra flavor.

Enjoy this delicious Filipino snack!

Ilonggo-style Valenciana is a flavorful and festive dish that's perfect for special occasions and celebrations. Enjoy this delicious and unique Filipino dish!

The Ilonggo (from the province of Iloilo) version of Valenciana has its own unique twist. Here's a recipe for Ilonggo-style Valenciana:

Ingredients:

2 cups glutinous rice
1 cup regular rice (malagkit or sticky rice)
1/2 kg chicken, cut into serving pieces
1/4 kg pork, sliced into thin strips
1/4 kg chorizo de bilbao, sliced
1 cup cooked green peas
1 large bell pepper, sliced into strips
1 large carrot, julienned
1 large potato, peeled and diced
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized ginger, sliced into thin strips
2 cups coconut milk
1 cup chicken broth
1/4 cup fish sauce (patis)
1/4 cup soy sauce
Salt and pepper to taste
Cooking oil
Instructions:

Rinse and Soak Rice:

Rinse the glutinous rice and regular rice separately. Soak them in water for about 30 minutes.
Prepare Chicken and Pork:

In a large pot, heat some cooking oil and sauté garlic, onions, and ginger until aromatic.
Add pork and chicken. Cook until browned.
Add Chorizo and Vegetables:

Add chorizo de bilbao and continue cooking for a few minutes.
Stir in the sliced bell pepper, julienned carrots, and diced potatoes.
Add Rice:

Drain the soaked rice and add it to the pot. Mix well to combine with the meat and vegetables.
Pour Coconut Milk and Broth:

Pour in coconut milk and chicken broth. Bring to a simmer.
Season with Fish Sauce and Soy Sauce:

Season with fish sauce, soy sauce, salt, and pepper. Adjust the seasoning according to your taste.
Cook Until Rice is Done:

Cover the pot and simmer over low heat until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Add Green Peas:

When the rice is almost done, add the cooked green peas. Mix gently.
Serve:

Once the rice is fully cooked and has a creamy consistency, remove the pot from heat.

Serve the Ilonggo-style Valenciana hot, garnished with additional sliced bell peppers if desired.