Kawaling Pinoy Recipe Blog

Tiniim na Manok is super easy to make and guaranteed to be a family favorite. Slow-cooked in a pineapple marinade and served with sweet and tangy gravy, the chicken is juicy, flavorful, and perfect with steamed rice! Tiniim which means “to absorb” is a type of Filipino dish wherein whole chicken is simmered in pineapple juice and soy sauce mixture to infuse with flavor. Once the meat is cooked, the braising liquid is then strained and thickened with a cornstarch slurry to spoon on the chicken as gravy or to serve on the side as a dipping sauce.

Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors you’ll love with steamed rice! The preparation and cooking procedure is similar to our pineapple pork adobo recipe, but throw in a few additional ingredients such as tausi and banana blossoms, and you have a brand new dish to explore! In this sweeter and fattier regional version, pork belly is slow-cooked in a mixture of soy sauce, vinegar or pineapple juice and aromatics such as garlic, onions, peppercorns, and bay leaves. When the meat is fall-apart tender, palm sugar, pineapple, fermented black beans, and dried banana blossoms are added for extra depth of flavor and texture.

This classic delicacy is made from toasted glutinous rice flour cooked low and slow in sweetened coconut milk into a soft and chewy consistency. The recipe below is a basic mix of glutinous rice flour, coconut milk, sugar, vanilla extract, and salt, but feel free to shredded macapuno or buko for added texture. Although the ingredients are few and the procedure is pretty straightforward, please be forewarned that making espasol involves a bit of elbow grease as the mixture has to be painstakingly stirred and turned over low heat for about 30 to 40 minutes or until it’s very sticky or “makunat In a wide pan over medium heat, add sticky rice flour and toast, stirring regularly, for about 20 to 30 minutes or until color changes to pale gold and aroma becomes nutty.

I hope you love shrimp as much as I do because as if posting nilasing na hipon, ginataang hipon, and ginataang kalabasa at hipon in succession is not enough, I have another shrimp recipe for you! Although you can add whatever vegetables you usually use in sinigang, kangkong or water spinach is the traditional vegetable used in bulanglang soup as well as gabi if using pork or banana blossom if using bangus. I use Mexican cream guavas which have thin pale-yellow skin, creamy white flesh, and soft, edible seeds. For a delicious balance of sour and sweet fruit taste, use a mix of ripe and still green guavas.