Friday, November 10, 2017

Recipe | Bibingkang Malagkit

Are you looking for an extra income this holiday season?  Or maybe impress your family with a dish you made from scratch? Well, you just came to the right place.  Here's a rice cake recipe that is one of my most favorite Filipino delicacies, bibingkang malagkit.  

This recipe will teach you patience and also gives you the chance to do some arm exercise while cooking -- because of its continuous stirring for more than an hour.  But don't worry, the result would be worth it.


1 tbsp coconut oil or butter
1 banana leaf

2-3 pandan leaves
4 cups fresh coconut milk
2 cups sticky rice, washed
1 cup light brown sugar
1/2 tsp salt
additional 2-4 cups coconut milk or water

2 cups fresh coconut milk
125 ml all-purpose cream

1 1/2 cups dark brown sugar


  1. Heat coconut milk with pandan leaves in a pot over medium-high heat.
  2. Wash sticky rice three times. Drain.
  3. Add washed sticky rice on simmering coconut milk. Stir. Let it simmer.
  4. Heat banana leaf on the stove to excrete its natural oil.
  5. Place the banana leaf in a pan and brush top and sides with coconut milk or butter.
  6. Keep on stirring the sticky rice mixture.  If it thickens, add coconut milk or water gradually until the rice is soft.
  7. Add light brown sugar and salt in between stirring.
  8. Continuously stir. It would take you more than an hour on stirring since this is a slow-cooking process.
  9. Once rice is cooked, pour it over the pan with banana leaf.
  10. Preheat oven to 350F.
  11. Heat coconut milk in a pot.  Add dark brown sugar and cream.
  12. Keep on stirring until mixture thickens like a caramel sauce.
  13. Pour mixture on top of the sticky rice.
  14. Bake for 35 minutes or until the top turned darker or slightly burnt.
  15. Serve warm or cold.

Wednesday, July 26, 2017

Recipe | Guisadong Bagoong Alamang (Shrimp Paste)

Here's my Filipino-style version of sauteed shrimp paste or bagoong alamang, MSG-free!

I buy fresh krill at our local wet market and wash it thoroughly at home and draining it after before cooking as they are already mixed with salt.  The bagoong will taste more saltier if you I don't wash it down.

This Filipino side dish goes well with green mango, turnip, and I personally like it on my sliced apples too (yeah, it's weird but it tastes good); also with steamed veggies, fried fish or pork, and even great if mixed in your rice.

This will also last up to 6 months if stored in a sealed jar inside a refrigerator.

You could make a small business out of this too! :)


3 cups alamang (raw shrimp paste)
3 red onions, sliced
4 cloves garlic (or more), minced
4-6 cups white vinegar
4 tbsps white sugar
2 tsps black pepper
2 chili, chopped
3 tbsps oil
1-2 cups water


  • Wash alamang in running water in a strainer and drain.
  • Heat oil over medium and sweat onions before adding garlic and chili.
  • Add the krill or alamang and stir.
  • Let it simmer until it turns slightly brown.
  • Pour in vinegar until it covers the entire alamang.  Let it simmer for a couple of minutes without stirring.
  • Add black pepper and white sugar.  Slightly stir and let it simmer until it dries up.
  • Once dried, pour in oil and sautee.
  • Pour in vinegar again, this time half of the volume you used earlier.
  • Let it simmer again and stir after a couple of minutes.  Stir occasionally.
  • If it's close to drying up, add in water and stir.  Let it simmer until it turns darker in color.
  • Give it a taste so you could adjust sweetness, sourness, or saltiness.
  • Cool and serve or you could place it in a jar.


Saturday, February 18, 2017

Recipe | Filipino Laksa

Difficulty Level: Medium

Actually, this recipe is easy.  The only tedious part is 'deveining' your shrimp.

You can omit pork, but the taste would be different as pork fat gives a distinct taste on your sauteed veggies.  So, this is a surf and turf dish. :)

Since it's weekend and we're currently experiencing a gloomy and rainy weather, this recipe is perfect for you and your family!

For Taglish recipe, click here.

Yield: Good for 2


1/8 pork cubes

1/4 shrimp, deveined

3 small red onions, sliced

4 cloves garlic, chopped

2 small tomatoes, sliced

2-3 cups water

1 small pack of vermicelli (sotanghon)

2-3 cups hot water (para sa sotanghon)

1 small puso ng saging o banana blossom, chopped

Rock salt

1-2 tbsps soy sauce

Salt and Pepper to taste

*optional: chopped onion leeks*


  • Take off the shrimp's head and shell.  Keep the heads aside.
  • Devein shrimp by slicing the middle top part of it, not too deep, and discard the black vein.
  • Salt shrimp and rinse thoroughly.  Set aside.
  • Evenly coat chopped banana blossom with rock salt.  Let it sit for 5-15 minutes before rinsing thoroughly.  Drain.
  • Render pork in a pot.  Add salt.
  • While rendering pork, place vermicelli in a bowl and pour hot water in it.  Let it soak until you need to stir it in on the laksa soup.
  • Keep stirring your pork cubes until cooked.  Set aside.  You'll use it as a topping later.
  • Saute shrimp heads.  Squeeze out its juice as it has more flavor by pressing down your ladle.
  • Once cooked, you can discard the shrimp heads.
  • Then saute your sliced onions, chopped garlic, and sliced tomatoes.
  • Add in your chopped and rinsed banana blossom.
  • Pour water until it covers the rest of the ingredients.  Cover and let it simmer.
  • Once banana blossom is cooked (wilted), you can add water if necessary, and 1-2 tbsps of soy sauce.
  • Don't forget to taste your soup.  Add salt and pepper if necessary.
  • Optional: add in chopped onion leeks.
  • Top your laksa with cooked pork and serve!

Recipe video: