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SAPIN-SAPIN

Sapin sapin is a traditional Filipino dessert made of layered glutinous rice and coconut milk. The dessert is typically colored with various natural food dyes to give it a rainbow-like appearance. It is usually served as a snack or dessert and is commonly found in markets, street vendors, and Filipino restaurants. Sapin sapin is known for its chewy and sticky texture, as well as its sweet and creamy taste. It is a popular dessert during special occasions, such as fiestas, birthdays, and weddings.

Here is a recipe for sapin sapin:

Ingredients:

1 cup glutinous rice flour
1 cup rice flour
1 cup coconut milk
1 cup sugar
1/4 cup ube (purple yam) powder
1/4 cup langka (jackfruit) preserves, diced
1/4 cup macapuno (coconut sport) preserves
water
oil, for greasing
I can coconut milk for latik

Instructions:

Open the can of coconut milk and pour it into a saucepan.

Place the saucepan over medium heat and bring the coconut milk to a boil.

Once the coconut milk begins to boil, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from burning.

As the milk simmers, it will begin to thicken and the oil will separate from the curds. Keep stirring until the curds turn golden brown.

Remove the saucepan from the heat and use a slotted spoon to scoop out the curds. Transfer the curds to a plate lined with paper towels to drain the excess oil.

Let the latik cool down before using it as a topping

In a mixing bowl, combine the glutinous rice flour, rice flour, coconut milk, and sugar. Mix well until the sugar is fully dissolved.

Divide the mixture into three parts. Add the ube powder to one part and mix well. Add the diced langka to another part and mix well. Leave the third part plain.

Grease a round baking pan with oil. Pour the plain mixture into the pan and steam for 10 minutes or until set.

Pour the langka mixture on top of the plain layer and steam for another 10 minutes or until set.

Pour the ube mixture on top of the langka layer and steam for another 10 minutes or until set.

Finally, pour the macapuno preserves on top of the ube layer and steam for another 10 minutes or until set.

Allow the sapin sapin to cool down before slicing into serving pieces and toppings with coconut curd or commonly known as latik

Enjoy your homemade sapin sapin!

MONGOLIAN BEEF

Mongolian beef is a dish of Chinese origin that consists of thinly sliced beef that is stir-fried with vegetables and a savory sauce. The dish is named after the Mongolian people, who are known for their love of meat and their expertise in grilling and stir-frying.

The beef is typically marinated in a mixture of soy sauce, sugar, and cornstarch to give it a tender texture and to help it absorb the flavors of the sauce. The sauce usually contains a combination of soy sauce, hoisin sauce, oyster sauce, and Chinese cooking wine, along with garlic, ginger, and chili flakes.

The stir-fried vegetables commonly used in Mongolian beef include onions, scallions, and bell peppers. The dish is often served over a bed of rice or noodles.

Mongolian beef is a popular dish in Chinese-American cuisine and can be found on the menus of many Chinese restaurants in the United States.

Here's a recipe for Mongolian beef that serves four people:

Ingredients:

1 pound beef flanks, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/2 cup water
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced
Rice, for serving

Instructions:

In a large bowl, toss the sliced beef with the cornstarch until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the pan and set it aside.
Add the garlic and ginger to the pan and cook for 1 minute, stirring constantly.
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, oyster sauce, water, and red pepper flakes (if using).
Add the sauce to the pan and bring it to a boil. Reduce the heat to medium-low and let it simmer for 5-7 minutes, or until it has thickened.
Add the beef back to the pan and stir to coat it with the sauce. Cook for an additional 2-3 minutes, or until the beef is heated through.
Serve the Mongolian beef over rice and garnish with sliced green onions. Enjoy!

BANGUS BISTEK / BANGUS STEAK ❤️
Bistek Bangus is a Filipino dish that combines the flavors of Bistek (a beef dish) with Bangus (milkfish). Here's a recipe for Bistek Bangus:

Ingredients:

1 large bangus (milkfish), cleaned and sliced into serving pieces
1/2 cup soy sauce
1/4 cup calamansi juice or lemon juice
1/4 cup water
1 tablespoon brown sugar
1 large onion, sliced into rings
3 cloves garlic, minced
2 tablespoons vegetable oil
Salt and pepper, to taste
Instructions:

In a bowl, combine the soy sauce, calamansi juice or lemon juice, water, and brown sugar. Mix well and set aside.
Season the bangus slices with salt and pepper.
In a pan over medium-high heat, add the vegetable oil. Once hot, fry the bangus slices until browned on both sides. Remove from the pan and set aside.
In the same pan, sauté the onion rings and garlic until fragrant and translucent.
Pour the soy sauce mixture into the pan and let it simmer for a few minutes until the sauce thickens.
Add the fried bangus slices into the pan and let it cook for another 2-3 minutes, basting the fish with the sauce.
Serve hot with steamed rice and enjoy!
Note: You can adjust the amount of soy sauce and calamansi juice to your preference. Some people prefer a more tangy and salty flavor, while others prefer a milder taste.

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