Rice

How To Cook The Best Laing Fried Rice

June 16, 2020 by Eat Like Pinoy Leave a Comment

Best Laing Fried Rice Recipe

Turn your regular fried rice into something veggie and healthier. This dish makes use of old-day rice and cooked laing.

5 from 1 vote

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Course: Breakfast

Cuisine: Filipino

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 241kcal

Cost: $5-20

Ingredients

4 cups Steamed Rice
1 cup Laing cooked
10 pcs Dried Dilis toasted
4 cloves Garlic crushed and minced
1/2 tsp Salt
1 tbsp Oil

Instructions

In a bowl, mix steamed rice with salt. Mix well and set aside.
Heat oil in a pan, saute garlic until golden brown.
Now, add the laing. Mix, then add the steamed rice. Mix well for 5 minutes over low heat.
After 5 minutes, transfer onto a serving plate and top it with toasted dilis.
Serve hot and enjoy!

Nutrition

How To Cook The Best Kielbasa Fried Rice

June 12, 2020 by Eat Like Pinoy Leave a Comment

Best Kielbasa Fried Rice

A satisfying fried rice recipe made special with kielbasa sausage. A perfect meal to start your day.

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Course: Main Course

Cuisine: Filipino

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: people

Calories: 314kcal

Cost: $5-20

Ingredients

4 cups Steamed Rice
4 cloves Garlic crushed and minced
1/2 tsp Ginger Powder
2 pcs Jumbo Brown Hotdog cut into thin slices and fried
1 pc Carrot small and cut into cubes
1/4 tsp Salt
1 tbsp Soy Sauce
1 pc Potato peeled and cut into small cubes
1/4 cup Green Peas
3 tbsp Oil

Instructions

Heat 2 tbsp of oil in a pan, saute carrot, potato, and green peas for 5 minutes over low heat.
After 5 minutes, add the hotdogs and egg. Mix well.
Now, add the steamed rice and season it with salt and ginger powder. Mix well for 5 minutes over low heat.
Transfer onto a serving plate.
Serve hot and enjoy!

Nutrition

How To Make The Best Palitaw

June 4, 2020 by Eat Like Pinoy Leave a Comment

There will always come a moment in a day that we will crave something sticky and chewy and sweet at the same time. For sure, you will always think of the local Filipino sticky delicacies in the rural. But what if you are in an urban area with all the fast food surrounding you. It will be hard to find a store that caters to one.

Now here is what we can help you with, we will give you something easy to make! Food/Recipes like the Palitaw look so underrated, but the food/recipe flavor is massive that you would not stop munching a serving in one sitting.

Asia is home to unique flavors and delicacies. In addition, Asia holds the most dishes served on every plate. Asia has this diversity of flavors. Even their cookies have their take. In India, it might have turmeric spiced cookies. In Korea, it might have Kimchi flavored cookies. And Pinoy’s, well, there are lots of flavors to choose from.

Are you excited already to taste this food/recipe? This webpage link opens to other amazing recipes. Well, brace yourself for a sticky adventure that will satisfy your growling tummy and sweet tooth.

If you want to know more about Filipino treat recipes this link opens to more incredible and tasty treats for your family.

2 palitaw with buko — *(Credits to: Kawaling Pinoy)*

What are Palitaw Dessert Pinoy Recipes?

Palitaw or Sweet Rice Cake is a flat, sticky delicacy in the Philippines. Pinoy treats like this are the icon of sticky delights. It is round and flat, but you can shape it into balls to your liking. This wonderful delicacy is made out of sticky rice washed, soaked for a couple of minutes, then ground until it becomes a glutinous mixture.

Excess water is extracted and shaped into a circular pattern once you have the glutinous mixture for Pinoy treats like this. The reason why it is called “Palitaw” is because of its cooking technique. If you are able to cook it, you will drop the circular-shaped glutinous mixture into boiling water. The moment it lifts, it indicates that it is already done. And floating means “litaw” in Tagalog for Pinoys.

The cooked palitaw will be submerged and covered with grated coconut and white sugar to combine the sweet taste. Toasted sesame seeds are added as well to add that nutty flavor. In reply to this, you can add nuts if you want something to chew on.

Everybody says that they already have tasted the incredible Pinoy recipes in the world. But wait until you taste the Philippines’ fantastic part of sticky delicacies. Also, Pinoy recipes like these sites are a remarkable passage to our heritage. Also, its link opens to our vibrant past.

Ways to Make Chewy Palitaw

We know that you are excited like us to prepare Pinoy recipes like this. If that is the case, here are some ways of how you can make one in the comfort of your home. There is no technical technology that will make it perfect. However, we made sure to include ways that are available in your kitchen. In reply to queries about the ways of how to make this, here are ways you’ve been waiting for.

Stovetop

Since most of the kitchens have stovetop equipment available, this is how you will do it—a good tool for those who ask for valuable equipment to use. First, boil water in a deep cauldron. Then, put it in high heat to fasten the boiling time. The moment the water bubbles up, that is the perfect time to drop the galapong.

The moment it floats, it picks it up, drains the excess water, and coats it with grated coconut, sugar, and toasted sesame. Do this again until you are done with all your glutinous mixture. More home cooks say that they prefer cooking using this way.

Equipment Rating: Ten stars rating. This equipment deserves this rating because Filipino families widely use it, and its ease is to perfection.

Slow Cooker

Here, it is just like cooking on a stove, only that it works with electricity. This one can be a perfect helpful tool for those in a hurry as you don’t have to watch the heat setting because it is automatic. Plus, most of the family members know how to use it or can use it.

Cooking instructions are the same, but watch over if the galapongs will be too soaked in boiling water. It will not go out the way you want it if it is too soaked in water. Those busy professionals say that it is better to use this because they don’t need to watch over it intently.

Equipment Rating: 8 stars rating. It deserves this rating because not everyone has this equipment at home, but the ease of use is magnanimous.

Clay Pot

If you want a local take on this Filipino delicacy, you can use the Pinoy unrated icon for cooking, the clay pot. As a reply to the environment’s cry for a more eco-friendly way, cooking using this is a great help to the environment. You can cook it on a stove or the traditional wood cooking technique if you cook it in the furnace. But if you cook it over a wood fire, it will have that fantastic smoky flavor. It is like a new tab from the web to dive in. Many often overlook it because it is the old way.

The smoky flavor that you will have is not that it will taste like grilled food. Instead, the flavor is just too indescribable that you should try it.

The instructions are the same for this Pinoy recipe; only cooking ways differ.

Equipment Rating: 9 stars -rating. If you are not that used or familiar with the cooking profile, it will link you to face a new problem with this recipe. That is the reason for this rating.

Other Delicious and Yummy Variants and Food Recipes from the Philippines

If you thought that this fantastic dessert/recipe is just plain as it is, well, you can play with new flavors. Check out these fabulous variants/recipes and choose which suits your taste. This is our reply to your queries of what else you can transform recipes like this to.

Palitaw with Yema Filling

The normal Pinoy palitaw recipes will surely make you crave another bite. But how about we add delicious Pinoy yema filling to it? For sure, it will be a show-stopper—a good treat for your sweet tooth. Once you have a taste of it, you will feel like a website link opens a new tab to explore.

For the Palitaw recipe, all you have to do is do it the usual way. Then you can shape recipes like this into balls to give space for the yema filling. Or you can use a regular-shaped palitaw, fill the middle with yema filling, then cover it with another palitaw. Next, seal the sides by just pinching them close. It will lock just fine since it is sticky. Then roll it on coconut and sesame seeds.

Here is how you will make the yema filling:

· Prepare egg yolks, sugar, and milk.

· Combine all ingredients in a pan. Ensure that there is no pocket of air.

· Bring it to a boil until it thickens.

· Cooldown, then adds to your palitaw.

It is so easy to make this Pinoy variant/recipe that you will love it even more.

Are you enticed as to why it is called yema? Well, the Tagalog term yema is a Spanish word. It means the yolk of an egg or pula ng itlog. It is because the main ingredient is the egg yolk or pula ng itlog. Since this is just a variant, it is often unrated by some.

Palitaw with Langka

In this Pinoy variant/recipe, we suggest cooking the langka ( Tagalog term) or jackfruit first before combining in the palitaw. Because the firm texture of the langka does not match the soft and fluffy texture of the palitaw, since this is just a variant, it is often unrated by some.

It is just easy to cook this Pinoy recipe. All you need to do is part the langka into thin slices. Then add a cup of sugar, then bring to a simmer. It is done when the sugar caramelizes.

Shape the palitaw recipes into balls or layer them over each other. Coat it with coconut and sesame seeds. Whichever suits your preference is fine. Once you have a taste of it, you will feel like a website link opens a new tab to explore.

To encourage you to make recipes like this, we would like to let you know some health benefits. We hope your reply to our encouragement is a wonderful one.

If you are pregnant, having recipes like this would indeed assure you excellent benefits for your baby. It has folate niacin, riboflavin, and magnesium essential for the baby’s growth and your resistance itself. The reply of your body to this beautiful set of vitamins will just be fantastic.

Moreover, since it is the largest fruit globally, it contains many vitamins compared to apples and apricots. Therefore, it makes it just perfect for recipes like this.

Also, if you are suffering from constipation, eating langka will aid in that digestive problem. It contains a lot of fiber that will keep you feeling full for a longer time. If you feel full for a long time, you will not have the urge to ingest anything that will add up to any blocks on your intestines. If you keep on eating, your intestines will have a hard time moving everything all at once. Your digestive system will sing as a reply to your care for it.

Jackfruit also helps those with ulcers as it keeps your stomach from getting any more sores. The sorer that will form in your stomach, the more painful it will get. And it might end up you getting hospitalized, which is not ideal at this time so, if you are getting the minor symptoms already, back it up by eating langka to avoid any worse happenings.

And we know how those with diabetes are controlling their sugar. We know that it is hard to resist that wonderful flavor of sweet rush. For you to have at least a bite of anything sweet, eat jackfruit first. It is because the jackfruit made it possible for the body to absorb sugar right away. In this way, your sugar level won’t spike way too high in reply when your tongue touches any sweets.

Moreover, it helps people suffering from high blood pressure, cancer, and skin problems. It may look just like a yellow fragrant fruit, but it is way more than that. The benefits that you can get are way beyond what an apple can give. It is safe to say that a serving of jackfruit a day will surely keep the doctor away from all these good things.

Palitaw with Buko

In Pinoy recipes like this, you can add the buko (coconut meat) fresh since it is soft and easy to melt in the mouth. Or you can opt to cook recipes like this in sugar as well. It is like a new tab of a recipe from the web to dive in. Unfortunately, since this is just a variant, it is often unrated by some.

Did you know that buko or young coco meat has a lot of benefits? It makes it perfect for this recipe. For example, it has medium-chain triglycerides(MCT) that produce energy from the absorbed nutrients in your small intestines. It also boosts your heart health, ensuring that you don’t get to have those deadly heart diseases. Those harmful illnesses will have no counterattack to this. They will all be flushed out of the body.

Furthermore, it aids in digestive health. It somehow works as a natural cleanser to your stomach. Also, the fiber in the coconut meat helps in bowel movement avoiding any signs of constipation. Moreover, it boosts your immunity, which is essential now because of the COVID-19 Pandemic. If your immune system is low, you will be very prone to be infected.

In reply to this, it provides glucose which is the fuel of the brain. Hence, the reason why when you eat coconut, you gain additional energy.

With all these health benefits from coconut meat, we know this is an excellent reason to use this variant in recipes like this.

Palitaw (Sweet Rice Cakes)

This version is the original one. Even if we have all available variants, having the original is still one of a kind. In reply to this, it is the easiest to make. Also, the flavor is always perfect, that you can never go wrong in making it. Since this is just the original, it is often unrated by some.

The critical flavor is the sesame seeds. Make sure you toast it well.

Trivia

Although this Pinoy dessert/recipe is just a humble delicacy, there is still a lot to know about recipes like this. A lot says that they know recipes like this already, but we have a lot to unravel. Check it out.

You can use glutinous powder for Pinoy recipes like this if you don’t have the time to wait for the rice to grind. It is easier to buy and use as well. In reply to this, you can stock this at home to prepare it anytime you want it. Some say it is easier to mold as well. It is like a new tab from the web to dive in.
The trick in using glutinous powder is that you only put adequate water until it forms a galapong-like texture. Then the same procedure as the original one is used for cooking it.
The difference between the sticky malagkit and glutinous powder is that the glutinous rice does not float when you cook it. So you have to check if it is already done manually.
The Pinoy Palitaw made in glutinous powder is softer and chewier as well. But it still comes out as delicious.

Helpful Tips for Recipes’ Perfect Rating

In preparing this delicacy, there is some advice that you should know to perfect it.

We know that the glutinous mixture is sticky and that it often sticks to the plate. And when it does, it usually leaves more glutinous mixture on the plate than the one that dropped on the boiling water. To avoid this, you can use banana leaves as your plate. Why? The galapong does not stick to the banana leaves, making it easier to slide when dropping it into the water. Yes, we know nobody says a lot about this. It is like a new tab from the web to dive in.
Lalaine Manalo says that the key to a perfect texture is the correct water and glutinous mixture (ground malagkit or powder). Lalaine also says that it is better to use measuring cups in measuring the amount of glutinous mixture to be shaped for uniform size.
Combine them in a bowl to easily coat the palitaw with the iconic sugar and sesame seeds. To ensure that every part of the palitaw will have an even amount of sesame seeds. You know the struggle of sprinkling it over it. It will just be put on the same spot, not all around. It is unrated by many since this is just a home technique.
Before you grind the sticky rice, soak it for ten minutes to an hour beforehand. Why? It will grind the sticky rice easier and with just less time compared to those not soaked beforehand.
Let the cooked palitaw cool first before covering it with coconut and sugar. If it is overly hot, the sugar will melt.

Make sure to follow these tips to have a fantastic kitchen adventure.

A link opens to yummy desserts by new troubleshooting techniques.

Even the most straightforward preparation faces a lot of struggle as well. But there is a simple solution as well to these kinds of problems.

· If the glutinous mixture appears to be too watery, cover it with a cloth. Also, you can roll the glutinous mix in the fabric to ensure that every part of it gets wiped evenly.

· Same goes when it is ready to serve. If the cooked palitaw is too soaked in water, just wipe it with a cloth before rolling it over to the grated coconut and sugar.

Best Serve With

We know that recipes like this are amazing on their own, but it is still great if you will pair it up to another fantastic side or meal. Check out the following! You might be amazed as to where it is paired with.

· Coffee – We know that this is a dessert type and coffee is a morning starter. But we are as surprised as you as to how this goes well together. It can be iced or hot coffee; it depends on your preference or mood for the hour.

To set up the ambiance, here are some of your choices. We guarantee that each of these choices will match up to the fantastic flavors of this floating delight.

Arabica – they are the most expensive coffee and with much better quality than Robusta. It is sweeter and with less harsh taste.
Robusta – They are cheaper because they are easier to reproduce. It also has a strong bitter flavor due to its affordable price—one of the ingredients in making instant coffees and espresso.

· Hot Chocolate – the texture of the Palitaw goes well with the vibrant flavor of the hot choco. Plus, it gives a great taste to it.

· Milk tea – Well, everything goes well with Milk tea! Plus, Filipinos love Milk Teas nowadays.

· Nutella – You can spread Nutella over it for a chocolate flavor. The nuttiness from the chocolate will go well with the sticky texture of a recipe like this. The Filipinos are enjoying their meals with Nutella, especially if they crave something sweet.

· Peanut Butter – If you can spread Nutella, why not Peanut Butter, right? Don’t worry! The sesame seeds will go well with the peanut butter. And even on the grated coconut as well.

Spare Ribs Kaldereta– Since a kaldereta is a pork menu with a strong taste, it will be perfect to have a palitaw to balance your meal. The sweet taste of the palitaw is a good combination if you plan to cook this menu.

Conclusion

The generation we are in right now somehow forgets the unique delicacies at the table that we have in the past. It’s way rooted up to our dark past. It may be dark, but the vibrancy resonating from the Pinoy recipes in the past is fantastic.

Every bite takes us back to that historic dining table. Every bite makes us remember our ancestors. Every bite makes us think about how our barrios and grandmothers took care of us by giving us the taste of delicious Filipino recipes.

For more delicious recipe, visit Eat Like Pinoy!

Best Palitaw Recipe

This is a traditional Filipino snack that is made of glutinous rice. This dish is made tastier by white sugar and shredded coconut.

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Course: Snack

Cuisine: Filipino

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 572kcal

Cost: $5-20

Ingredients

1/2 kg Glutinous rice powdered
1 cup Matured coconut shredded
1/2 cup White sugar
5 cups Water
1 tbsp Sesame seeds

Instructions

In a bowl, put the powdered glutinous rice. Slowly pour 1 cup of water onto the powdered glutinous rice.
If the glutinous rice mixture can be shaped into palitaw already then you don't need to add water.
Boil water in a pot and carefully drop each palitaw mixture into the pot.
If the palitaw mixture went up it means it's cooked already.
Roll all cooked palitaw onto shredded coconut and sprinkle it with white sugar.
Serve and enjoy!

Nutrition

How To Cook The Best Yang Chow

June 3, 2020 by Eat Like Pinoy Leave a Comment

Filipinos love rice; that is an undeniable truth. Our love affair with rice is deeply ingrained in our psyche, that wherever we go, and no matter where we are in the world, our palate will always look for steamed rice. Our dining experience is never complete without cooked white rice or fried rice: it doesn’t matter; as long as there’s rice, Filipinos will survive.

And because of our friendship with the Chinese people, we also fell in love with their love for fried rice. We can see that in our “silog” meals or fried rice paired with a fried egg and an assortment of breakfast options. But there is one rice dish that challenges our cooks, and they find it hard to nail the taste of this fried rice recipe.

But don’t worry because we got you covered. We already know how to replicate the savory and mouth-watering fried rice recipe of our Chinese friends. So let’s not prolong this, and let’s go straight to share with you the things you need to learn in cooking the Best Yang Chow for your loved ones.

What is Yang Chow

If there is one Chinese rice recipe that people worldwide are familiar with, this would be it. Yang Chow is the poster boy of the Chinese fried rice entries, and the Filipinos fell in love with it at the first spoonful.

yang chow rice — *(Credits to: Panlasang Pinoy)*

At its core, Yang chow is a simple fried rice recipe with an assortment of ingredients, which makes it flavorful and hard to resist. You can add anything you like to this recipe, and it would still taste fantastic. Imagination is your only limit when it comes to this recipe.

The essential components of Yang Chow are cooked rice, aromatics, soy sauce, and your choice of protein: this can range from pork cutlets to seafood such as shrimps or squid. The cooking process is pretty simple and straightforward: heat the oil and toss in the ingredients to saute them and incorporate the flavors. Then throw in the rice and continue mixing and tossing them until the components are mixed together beautifully.

The name Yang chow is an adaptation of the dish’s original name, Yangzhou fried rice, the province’s name where the dish originated. Ever since its inception, this fried rice recipe has made its way all across the globe and continuously wins the heart of diners of all kinds.

It is also named after the person who invented the recipe, Yi Bingshou, a Yangzhou province’s magistrate.

Ways to Cook

The traditional and preferred method of cooking this recipe is still pan-frying. That is because chefs look for that smokey and somewhat charred taste that it brings. However, you can always venture and see if this other cooking method will suit your taste when cooking Yang Chow.

yang chow fried rice — *(Credits to: Yummy)*

Check out this list, and see which one will work best for you.

Stovetop

Stovetop is the usual cooking method that Filipinos use when cooking. It is affordable and readily available. And most of us grew up watching our parents use this for home cooking. Up to now, the majority of Filipino households still use them: may it be the gas-powered or the more modern electric stovetop cooker.

Any type of cooking pan can be used; just be mindful that the pan must be able to hold a high amount of heat: fried rice is better when cooked at a constant high temperature. This is also to ensure that the ingredients will be cooked adequately.

For this method, make sure to use a heavy-duty cooking pan and heat it. Make sure that the surface of the pan is hot enough before you add in the oil. After that, saute the rest of the ingredients. Keep mixing until you’re confident that every rice grain is coated with the sauce and the seasoning.

In the event that you will be using the more modern stovetop like the induction cooker, remember to use the induction cooker-approved pans. Regular cooking pans will not work because they won’t conduct the heat coming from the cooker.

Instant pot

The instant pot is the updated version of our trusted pressure cooker. With its update comes the addition of other cooking functions such as steaming, sauteing, and few others to make you fall in love with this cooking equipment. But at the very core, the instant pot is still a pressure cooker.

This cooker works like its older cousin: it utilizes steam and pressure to cook food quickly. This happens because the steam cannot escape the cooker entirely, causing the liquid to go beyond the standard boiling point. This is what makes the cooking time faster.

For the instant pot Yang Chow, make sure to have all your ingredients ready. It is best to have your cooked rice chilled or use day-old rice. Then set the instant pot to saute and cook the rest of the ingredients and start from the toughest elements to the softest.

Once you’re done cooking the ingredients, set the instant pot to cook rice and allow it to do its magic.

Other Delicious Variants

As we have mentioned, Yang Chow is a very versatile dish. One is only limited by imagination regarding the variety that can be made for this recipe. You can use any kinds of meat that you may have at home.

But to give you an idea, let us share some of the well-known variants of this flavorful recipe that you can try at home.

Spam Yang Chow

This is the variant where the pride of the East meets the poster boy of the West. Spam is probably one of the most famous canned meats that everyone in the world knows about. The meaty and flavorful contents of this canned goodness make it a perfect protein for our fried rice.

For optimum flavor, make sure to dice your spam into small cubes. This ensures that the pieces of meat will incorporate well with the rest of the ingredients. Make sure to adjust the seasonings you will use since there are a few different Spam varieties in the market.

For this variant, simply follow the steps as the recipe dictates. You can opt-in to pre-fry the Spam beforehand and use the same pan for sauteing the rest of the ingredients. The upside of this is that the oil is now infused with the protein’s flavors, which will result in a more flavorful fried rice.

Yang Chow with Wok Aroma

Wok aroma or wok hei refers to the flavor resulting from the caramelization of the sugar, oil, and the high temperature, which produces that distinct smoky flavor to dishes. This is the trademark flair of many Chinese, specifically, Cantonese-style dishes. Something is magical about the way the ingredients float mid-air along with the flames and the steam.

To achieve this flavor, one needs to use a wok: the rounded, black pan with a long wooden handle. A cook must be mindful of heating the wok first before putting in the cold oil and never the opposite. The latter dilemma will cause the ingredients to stick to the bottom of the pan.

Simply follow the steps in cooking this variant, same with the original, making sure to stick to the recipe. Again, remember to heat the wok first before adding your oil, lest you want to have your meats and your rice sticking to the wok. The technique is to keep on tossing and mixing the ingredients.

With Char Siu

Char-siu is that reddish, succulent barbecue-like pork dish of Chinese cuisine. The literal meaning of it is fork roast, Char meaning fork, and Siu, meaning roast. We can see this dish in most Chinese restaurants and movies.

Cooking char siu needs some time and a bit of an expert. If you can cook this on your own, then that’s a good thing, but if not, then you can simply purchase them in specialty stores. This meat dish is already flavorful on its own, so the dish itself does not need many seasonings.

Chop your char siu into tiny pieces and mix them in a while, sauteing your aromatics. Once sauteed adequately, add in the rice and keep mixing until you’re sure that the rice grains are soaked in the sauce.

Or you can simply proceed with the usual Yang Chow and serve the Char Siu as the side dish.

Trivia

Yang Chow is one of the most famous Chinese dishes to date. But compared to the other traditional dishes of Chinese cuisine, this recipe was invented just about 150 years ago. So we can say that it’s relatively new, in contrast to noodles or meat buns.

Tips

We desire to help you become the great home cook that you can be. And cooking is one of the never-ending learning processes. So addition and revision of existing cooking techniques always happen. And we want you to be included in that process.

And part of that is giving you time-tested tips to cook this recipe with the best quality outputs every time.

Troubleshooting

In case that you encounter troubles cooking this recipe, no worries because we have the right remedies to apply to your kitchen dilemma. Simply follow these kitchen-tested troubleshooting steps.

If the mixture came out sticky, cool it down and put it in the fridge for about half an hour. Then put them back in the pan and re-heat.
Add oyster sauce if the fried rice is lackluster in flavor. This will add a hint of sweetness, and it will highlight the saltiness of the dish.

Best Serve With

Fried rice is best when paired with other savory and delectable dishes. So we have a list of dishes that you can try for a more enjoyable dining experience when eating Yang Chow.

Corned Beef Guisado

This mouth-watering yet straightforward delight is a star of the breakfast table. The aroma is sure to wake you up in the morning. And our meaty fried rice goes well with this.

Fried Chicken

We can never go wrong with fried chicken, and when looking for the perfect pair for your Yang Chow, look no further because this crispy and good old chicken dish will never disappoint.

Chicken and Broccoli Stir Fry

If you fancy an Asian-inspired dining experience, then this is the match that will surely fit your liking. The flavorful sauce and the tender chicken will make you crave more when paired with the fried rice.

Conclusion

Looks can be deceiving, as they say, and the same is true with food. Yang Chow may intimidate you at first, looking at how festive and hearty this fried rice recipe is. But with the right tips and information that we have given you, we know that you can nail this recipe.

Who knows, you might even be able to come up with your take on this traditional recipe. So keep exploring and keep learning. Until next time, happy cooking!

For more delicious recipe, please visit Eat Like Pinoy!

Best Yang Chow Recipe

A Chinese rice dish that mainly consists of day-old rice and mixed with pork, green peas, and sausage. A perfect dish to complete your breakfast.

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Course: Breakfast

Cuisine: Chinese

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 275kcal

Cost: $5-20

Ingredients

4 cups Cooked rice for best result use day-old rice
1 cup Barbecue pork cooked and cut into small cubes
1 tbsp Soy sauce
1/2 tsp Salt
1/2 cup Green peas
1/2 cup Shrimp shelled and cooked
2 pcs Eggs beaten
1/4 cup Young onion chopped
2 cloves Garlic crushed into pieces
1 thumb Ginger crushed into pieces
1 tbsp Oil
1/2 tsp Sugar

Instructions

Heat oil in a pan, saute garlic until golden brown, add ginger. Mix then pour the beaten egg into the pan, make a quick stir, so it won't form a whole egg.
Toss in shrimp, then mix it well again.
Now add the cooked rice. Season it with soy sauce, salt, sugar, and barbecue pork. Mix it again for 5 minutes.
After 5 minutes, add green peas and young onion. Now give the ingredients a stir fry and mix well.
Serve hot and enjoy!

Nutrition

How To Cook The Best Goto

June 3, 2020 by Eat Like Pinoy Leave a Comment

Filipino cuisine is an interesting and curious mixture of many cultural influences. One of the most obvious is the Chinese and Spanish people’s influence on our vast culinary offering. This can be seen in the cooking techniques being employed up to the ingredients most commonly used to flavor the dishes.

If there is one notable dish that we can trace directly from them, Goto or congee. This Chinese inspired rice porridge is a typical breakfast for most of us and is a standard offering for most roadside eateries. The ingredients that can be added varies greatly depending on who is cooking the recipe.

Though it appears simple, there are some who find cooking this recipe a bit complicated. There are instances wherein the final output comes out as too runny or too thick. But don’t worry because we’ve got you covered. Allow us to share the things you need to know in cooking the Best Goto that your family is sure to love.

What is Goto

Goto is a type of rice porridge or rice gruel. The most common ingredients for this delectable rice dish are long grain rice and beef tripe, mixed with aromatics, heightening the protein source’s flavor. This delightful breakfast offering is so famous that you can find it virtually everywhere: from roadside eateries to high-end restaurants.

Judging from how one usually cooks Goto, one might find it hard to determine what particular culture exerted the influence over this dish. Goto’s name is the shortened term for Arroz con Goto, which roughly means rice (Arroz) with tripe (goto). On the other hand, the term goto came from the Hokkien word gu-to (ox tripe). Quite confusing, isn’t it?

If we are to list some of the most famous comfort food we know, Goto will make it to the list. The aroma and the homegrown flavor is sure to bring you that comfort that you’re used to when you were a kid. Moments when you’re not feeling well, and you need to be in bed to rest while your mom is in the kitchen cooking this delightful meal: nothing is more nostalgic than this.

Ways to Cook

No doubt that the best way to cook Goto is still the traditional way. The charred flavor brought by the burnt wood adds a layer of goodness to the dish making it even more delectable and flavorful. Though this kind of method is quite tedious and demands a lot of time, that’s why we tried to find some other ways that you can cook Goto using the modern cooking equipment you may have at home. And here are some of them, so that you may have some idea.

Stovetop

The stovetop cooker is probably one of the most trusted pieces of the kitchen there is. The majority of Filipino households still use them up to this day. We now have the staple LPG-fueled type and the more modern electric-powered stovetop cookers started as wood-fired stovetop cookers.

The cooking principle of this kind of cooker is simple. The cooking pot or pan is heated by the direct heat coming from the burner for the LPG-fueled stovetop cooker; this, in turn, distributes heat across the cooking pan’s surface. The electric type cookware transfers heat to a conductive cooking pan via the conducting plate.

Since this kind of cookware uses direct heat, food is cooked quicker because of the higher heat. That’s when you have to be cautious of the temperature you’ll use for certain kinds of dishes. For our featured recipe, you want to use low to medium heat to ensure that the aromatics won’t burn: if you don’t want to have a burnt aftertaste to your Goto.

The cooking process is relatively simple. Saute the aromatics first until they give that fragrant scent: this indicates that the aromatics are now drawing out their flavors. Then the rice is added, allowing for it to absorb the flavors of the aromatics. Then the broth is added to soften the rice until the grains cook adequately.

Remember to be mindful of the heat setting: once the ingredients are well incorporated together, that’s the time to lower down the heat and allow the dish to cook slowly. This also allows for the flavors to saturate evenly with the rice grains.

Instant Pot

The instant pot is one versatile piece of cooking equipment. One flick of a button allows you to switch the cookware’s function to simulate another cookware’s job. So it is fitting to say that the instant pot is a multi-cooker, for it can do the job of different cooking equipment: only by pressing the appropriate button.

Judging from how the instant pot works, we can say that it is the classic pressure cooker’s upgraded version. Both use the same principle of operating pressure and steam to cook food quickly. This happens because the cooker’s pressure pushes the water to exceed its standard boiling point, thus creating hot steam, which tenderizes food than usual.

We’ll be using the instant pot’s two functions for our featured recipe: sauteing and stew. Saute the aromatics, then mix in the rice once the aromatics give off that fragrant scent. Then add in the broth and set the instant pot to a stew to thoroughly cook the dish.

There is also a dedicated timer for the instant pot, which you can utilize so that you can do other stuff at home while waiting for your Goto to cook.

Slow Cooker

The slow cooker or crock pot is really how its name suggests: it simmers food. The slow cooker uses steady low heat for cooking food. The heating plate or the heat conductor at the bottom of the cooker transfers the heat to the pan, the cooking pan then distributes the heat evenly across the surface.

There are a few good benefits of cooking foods using the crockpot or slow cooker. The first is that it brings out all the flavors of the food naturally. It also keeps the flavors intact because of the steady heat. You can practically leave your food in the slow cooker and not worry about overcooking them. That’s how functional this piece of cooking equipment is.

You can use the slow cooker to saute the aromatics: simply set the cooker to low settings first, then saute the ingredients. Once all the components are cooked adequately, that’s the time to add in the broth. Change the setting to high, and leave the cooker to do its magic for about four hours: this will be enough to cook the components well and for the flavors to blend all together.

Other Delicious Variants and Recipes of Goto

The fame of this rice porridge is widespread across the archipelago, so many regional variants are available. Each province has its take on this classic breakfast champion; each differs depending on which region they came from.

We have here a list of other delectable variants of Goto that you can try at home. And who knows, you might even be able to come up with your very own variant of this dish.

Special Goto

Reading or hearing the world special when it comes to food items somehow makes us excited, right? It triggers our mind and our palate to form an image of food overloading with ingredients that you can imagine. Any dish that has the word special to it is sure to make your mouth water with excitement.

That’s precisely what Special Goto is: a variant that is overflowing with ingredients. The usual Goto that we know has boiled tripe or intestines, or any other innards you can think of. This is then boiled separately from the porridge. The innards are then sliced thinly and are usually put on top of the porridge alongside fried garlic and chopped scallions.

The cooking process for this variant is the same as the original recipe. What makes this extra special is the variety of organ meats you are about to add to the dish. Simply follow the steps for cooking the porridge and keep the batch warm.

Then it’s up to you to choose what kind of organ meat you will add to the Goto recipe. You can use the intestines, tripe, or even the brain. Just make sure to clean them and boil them in water mixed with salt to rinse off the organ meat’s pungent smell. Once the organ meats are tender, slice them thinly and assemble them on top of the porridge.

You can add sliced hard-boiled eggs and deep-fried pork belly to make this variant even more special. Don’t forget to top this off with fried garlic and scallions.

Southern Tagalog Style Goto

If there is one unique characteristic worthy of mentioning in this variant, there is no rice included in this recipe. Yes, you read that right: this variant of Goto does not use rice. Goto’s variant does not have rice, contrary to the recipe that we know and most familiar with.

Southern Tagalog Style Goto is made from maskara or pig’s jowl: this pork is very fatty and tender, making it the perfect protein for an all-meat dish. Known as an aphrodisiac to people who love eating this unique Goto variant, this version is more of a soup than a porridge.

This variant is made by simmering the pig’s jowl in aromatics such as garlic, onions, ginger, and scallions until it is tender. Then you need to add salt and pepper for the taste. You may also add chopped red chilies for that extra kick. Simmer the Goto until the meat is tender and the gelatinous part of the meat mixes in with the soup.

Gotong Batangas

Gotong Batangas got its name from Batangas, located about 90 kilometers south of Manila, the nations’ capital. Batangas is famous for its scenic beaches and considered a first-class province.

This variant is different from the Goto that we know of. Gotong Batangas does not have rice in it: instead, it uses an assortment of organ meats such as tripe, beef heart, intestines, and tendons, to name a few. This version of the Goto is a very meaty variant that attracts a lot of curious diners.

Cooking Gotong Batangas is relatively simple. All you have to do is wash all the innards to remove the organ meat’s intense smell and boil them in salted water mixed with aromatics until they are tender. Simply slice them up when you’re about to serve them and scoop in the broth. You can do this variant with a dipping sauce made of soy sauce, chili, and calamansi.

Chicken Goto

Chicken goto or most commonly known as Arroz Caldo, is another famous variant of Goto. This is the lighter variant of the rather meaty and heavy ingredients of the usual Goto. The flavors rely heavily on plenty of aromatics since the chicken tends to be a bit bland.

The best part to use for this variant is the chicken breast, since this has the more significant amounts of tender meat. You can also use the broth to boil the chicken breasts as the liquid for cooking the rice.

To proceed with the recipe, saute the needed aromatics and follow through with the rice once the aromatics are adequately cooked. Use the broth from which you have boiled the chickens as the liquid for the porridge. You can also add chicken bouillon as a supplementary ingredient to flavor the broth.

Shred the chicken breasts and add them into the rice and broth mixture until the rice is tender and puffed. Make sure to finish this recipe off with fried garlic and scallions.

Trivia

Rice, the main ingredient of our featured recipe for this article, is a crop grown everywhere in the world except Antarctica. Rice is also one of the oldest known foods that have been used for human consumption. And Asia, where the Philippines is located, produces about 90% of the world’s rice supply.

Tips

We desire you to become the best cook that you can be; that is why we also listed down a few tips to help you achieve the best possible results for cooking Goto.

Troubleshooting

Kitchen mishaps occur, and they can get frustrating. But don’t you worry because we also included some troubleshooting tips that you can use to try and remedy your kitchen dilemma.

Use fish sauce instead of salt if the dish lacks flavor. This will also add a layer of flavor to your Goto.
Add calamansi if the mixture tends to be salty.

Best Serve With

We all know that Goto is the go-to breakfast choice for many of us because it’s already a meal on its own. However, pairing this rice goodness with another dish makes it even more sumptuous and delectable.

Chicken Dynamite Lumpia

We’re all used to eating goto with other side dishes such as fried tofu. The contrast of textures makes them a fitting partner: the lumpia’s crunch goes well with the delicate and flavorful goto.

Tortang Alamang

Crispy dishes go well with our rice recipe. The smooth and flavorful porridge compliments the crunch of the tortang alamang.

Puto Pao

If there’s a pairing that we can consider as classic, then nothing beats this duo. Goto will always go well with Puto pao, a rice cake that is Filipino by heart but fused with a meat filling.

Conclusion

Comfort foods are our go-to dishes when the world is stressing us out. That’s why preparing them should be as easy as one, two, three. And that is what we have in mind, to help you cook the best Goto there is but less of the hassle. And by the end of this article, we believe you are more than equipped to cook this for yourself and your family. A dish that is sure to be an excellent addition to your culinary arsenal.

For more delicious recipe, please visit Eat Like Pinoy!

Best Goto Recipe

A Filipino rice and beef dish that is perfect for the rainy season. This is commonly sold during mid-night till dawn in the city streets in the Philippines.

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Course: Comfort food

Cuisine: Filipino

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: people

Calories: 952kcal

Cost: $5-20

Ingredients

1 kg Beef tripe cleaned
1/2 cup Onion thinly sliced
1 head Garlic crushed and minced
3 thumbs Ginger thinly sliced
10 pcs Young onion chopped
1/4 kg Glutinous rice
1/2 tsp Salt
1/2 tsp Ground black pepper
4 cups Beef broth
8 cups Water
1 cup Oil

Instructions

In a pot, boil beef tripe for 1 1/2 hours over low heat or until tender.
When the beef tripe is tender already, let it cool. Then, transfer onto a flat surface and cut it into serving pieces.
In another pot, saute garlic until golden brown. Then, transfer half of the sauteed onion on a small plate and set aside for garnish.
Now, toss in the onion and saute until softened, add ginger, mix then add the beef tripe and season it with salt and ground black pepper.
Pour in the beef broth and the liquid that was used in boiling the beef tripe.
Wash the glutinous rice with water and then toss it in the pot. Cover and simmer for 20 minutes or until glutinous rice softened.
After 20 minutes, ladle goto in each bowl. Top it with fried garlic and chopped young onion.
Serve hot and enjoy!

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How to Make the Best Tupig Recipes

May 28, 2020 by Eat Like Pinoy Leave a Comment

The Philippines is an archipelago, meaning the whole nation is from different islands. And with that geographical feature, a wide array of recipes is not that surprising. And with the country’s long history of colonial rule, different cultural influence is evident in these dishes.

But not every dish is tainted with foreign influence. Many of our dishes are still Filipino in heart and form, recipes that celebrate our heritage and identity as a proud nation. Most of these recipes that represent our culture are up to traditional delicacies and desserts.

In this article, we will be featuring a genuinely unique delicacy. Unique in the very essence of the word, cooking and presentation genuinely represent the spirit of Filipino ingenuity and resourcefulness.

So allow us to share all the things you need to learn to cook the best Tupig in the comforts of your home.

What is Best Tupig

Tupig is a unique Filipino delicacy offering that showcases our resourcefulness and creativity. This rice cake comprises ground glutinous rice flour mixed with coconut milk, coconut strips, and muscovado sugar.

What makes this delicacy unique is the way the people cook them. Instead of the usual steaming or mixing in the pan until you reach the desired consistency, the mixture is wrapping in banana leaves, and you grill them in charcoals.

This process gives the dish a smoky and charred flavor, which complements the sweet flavor and the texture of this delicacy. And the finished product, without even tasting it, is enough to tickle someone’s curiosity upon glancing at it.

The name “tupig” means flattened in Pangasinan’s native dialect, where this delicacy came from. The dish is pretty popular, especially during the Christmas season, where people sell by the roadside.

Ways to Cook

The traditional cooking method of cooking this dish is by grilling them over charcoals to achieve that trademark smoky and charred flavor. However, you can still cook them in the comfort of your own home; that is why we have a list of possible ways to cook this dish at home.

Oven-Baked

The principle of cooking kakanin over hot coals is to make sure that all delicacy sides are cooking adequately. As they cook, one has to make sure to flip the mixture wrapped in banana leaves from time to time to avoid overcooking the dish.

The same result of cooking the coconut kakanin on all sides is achievable using the microwave oven. The heat forming inside the cooker allows the mixture to cook evenly. The oven buttons will also enable one to cook without really watching over the whole cooking process.

Wrap the mixture in banana leaves, put them on a lightly greased baking pan, and pop them in the oven for about 15 minutes or until the leaves wilts, signaling you that it’s ready.

Steamed

Another cooking method that you can try is by steaming. It gives a softer and moist final product since you will be using steam and not direct heat over charcoals.

This method also prevents burning the whole mixture; the only disadvantage is that you cannot reproduce the charring part. What you can do is that, after steaming the dish mixture, you can grill it over a stove-top burner until the leaves wilts and chars slightly.

The steam adds moisture to the mixture, making it moist and soft, which may differ from the usual firm and a bit dry final product because of the charcoals’ direct heat.

Other Delicious Variants and Recipes

Filipino delicacies are never one-trick pony recipes; one only needs to have that creativity and resourcefulness to create different sumptuous delicacies of choice. And for our dish, there are a few other variants that you can try.

with Langka

Langka or jackfruit is a sweet and tangy fruit that goes well with a lot of desserts. Its texture also adds a layer of interest to any dish. The zest that it adds to the overall taste of the dish makes it even more palatable.

You can use the jackfruit trips as is, or you can caramelize them first to draw out the flavors even more. The texture does not differ much from the usual young coconut strips, but the jackfruit’s zest and tang are better.

Ube Tupig Recipes

Ube or purple yam is an exciting root crop because of its color. For that reason, cooks use them for a variety of desserts and delicacies. Others might find it weird, but it’s undeniably good that’s why including it in the dish is just about right.

Grate the purple yam after boiling it until soft. This way, you are sure that it will not affect the overall texture of the dish. You can now add it to the mixture until it reaches the desired consistency before wrapping them in banana leaves.

Tupig Cassava Recipes

The traditional ingredient of the dish is glutinous rice flour mixed with coconut milk and coconut strips. However, you can also use cassava to replace it. Cassava grows abundantly in many places in the country.

Cassava is very fibrous; that is why you need to boil them first before grating them to separate the flesh from the fibers. Then you can proceed with the process of cooking the dish.

The finished product is firmer than usual because of the natural toughness of the cassava flesh.

With Macapuno

Macapuno is the jelly-like meat of a coconut, often used as an ingredient for buko pie or Halo-halo. The firm texture and sweet taste are a joy to eat.

Slightly deviating from the usual young coconut strips used, the process is the same as the typical cooking process of a dish. The only difference is the texture of the macapuno, which is jelly-like and has a bit of bite to it.

Trivia

Based on some stories, though they are not historically verified, the dish was once used as a gift for Christmas carollers instead of money. And alongside Bibingka and Puto Bumbong, Tupig is like a herald of the Christmas seasons, as these three are famously serving during the holiday season.

Tips

One of the time-tested tips when a cooking dish is to use the younger banana leaves. These are the ones that are lighter in color as they have a higher resistance to heat because of their moisture content.

Another tip is to slightly ferment the glutinous rice flour for that distinct flavor, aside from the smoky flavor caused by the burnt banana leaves.

Troubleshooting

When encountering kitchen troubles when cooking is expecting, however, their occurrence can be frustrating. That’s why we have a list of troubleshooting tips that you can apply if an incident happens when cooking a dish.

If the mixture is too runny, adding more coconut strips can help.
Brushing the banana leaves with a thin layer of oil helps them from drying out faster.

Best Serve with

Traditional treats like our dish are perfect with other traditional recipes as well so that we can enjoy an authentic Filipino dining experience. So for starters, we have a list of dishes that you can pair it with.

Binakol na Manok

This North meets South’s kind of dining experience, as one trademark off the Northern region of the Philippines meets the South’s famous chicken dish. The flavorful broth is a stark contrast with the sweetness and the smokiness of the dish.

Homemade Fishball

If you want to have an authentic street food experience without going out of the house, why not pair your homemade Tupig with the king of street foods done at the comforts of your home.

Beef Mami

The salty and flavorful broth of this Chinese-influenced noodle dish fits the dish because of its contrasting flavors. Need I say more?

Conclusion

Exploring and never-ending learning is the key to becoming a top home cook. That is why we are here: to guide you and hel[p you in your culinary journey. And with the information we have shared in this article, our hopes are high that you can quickly cook this dish.

So until next time, happy cooking!

For more delicious recipe, visit Eat Like Pinoy!

Best Tupig Recipe

A traditional dessert/snack from the Philippines that is made of powdered glutinous rice and coconut milk. Its creamy and sweet flavor will complete your day.

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Course: Snack

Cuisine: Filipino

Keyword: Rice Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 1293kcal

Cost: $5-20

Equipment

Grilled banana leaves for the wrapper
Charcoal

Ingredients

1/2 kg Glutinous rice powdered
2 1/2 cups Coconut milk
2 cup Young coconut strips
2 cups Sugar
1/4 cup Butter

Instructions

In a bowl, combine powdered glutinous rice, coconut milk, young coconut strips, and sugar. If the mixture is not that sticky add more powdered glutinous rice.
Add 1/2 cup of mixture in the center of the banana leaf and wrap it by rolling and fold the edges to avoid dripping. The size of the output should be 1 inch wide and 6 inches long.
Do the same procedure with the remaining mixture.
Light up the charcoal in a griller, and put the wrapped tupig mixture on the griller, but make sure that ember is already present on the charcoal before you start grilling.
Grill each side of tupig for 3 minutes.
Once the banana leaf is charred on all sides remove the tupig from the grill.
Let it cool for a while. Serve and enjoy!

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