Compilation of Recipe: Nilagang Baboy

Compilation
Of
Recipe
NILAGANG BABOY
ilagang Baboy is a Filipino-style boiled soup perfect for cold weather! Made of fork-tender pork belly, kalabasa,
-N
pechay, and flavorful meat broth, it’s delicious and filling!

-Ingredients
•2 lbs. pork belly or shoulder, cubed
•1 medium yellow onion
•1 medium cabbage quartered
•2 medium potatoes peeled and cubed
•4 pieces ripe saba banana sliced in half crosswise
•6 to 8 cups beef or pork broth
•1 teaspoon whole peppercorn
•Salt to taste
•3 tablespoons cooking oil
-Procedure
•In a stock pot, simmer the beef shank for at least an hour or until tender.
•Remove the scum that rises above the soup. Add more hot water if necessary.
•When meat is fork tender, add the onion, salt, whole peppercorn, potatoes and corn. Let stand for 5-8
minutes.
•Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.
•Remove from heat. Serve hot. Enjoy!
MELON JUICE
-Melon Juice or Cantaloupe Juice; it is a type of Filipino refreshment where it is made out of
fresh ,melon and you can add some sugar you can also add milk if you wanted ,and enjoy!
Ingredients
•1 fresh melon
•1/4 sugar
•water
-Procedure
•Slice the cantaloupe into half. Remove all the seeds.
•Using a melon baller or special cantaloupe scraper , scrape the
cantaloupe and place in a large bowl. Set aside.
•In a large pitcher, combine water, sugar, and. Stir until the sugar is
diluted. •Add the shredded cantaloupe. Stir again.
•Put lots of ice. Serve enjoy,!
BIKO
-Biko made of glutinous rice, coconut milk, and brown sugar is the ultimate snack or
dessert. This classic Filipino rice is deliciously sweet, creamy, chewy, and gluten-free!
-Ingredient
•Glotinus rice
•Brown sugar
•coconut milk
-Procedure
•Place rice in a small pot or saucepan and rinse 5 times until water runs clear. Drain.
•Add water, stir, and bring to a boil. Once it boils, lower heat to medium low and let it
cook until most of the water evaporates. Set aside.
•Make the coconut syrup or “latik”. To do this, mix 1 cup of coconut milk and ½ cup
brown sugar in another sauce pan. Bring to a boil then adjust heat to medium low.
Cook for 10 minutes, stirring constantly until it thickens. Remove from heat and set
aside.
•to make the actual biko: Mix 3 cups of coconut milk and 1 cup sugar, stir, and bring
to a boil. Add the sweet rice and mix. Cook on medium heat for 30 minutes, stirring
constantly until it thickens. You will know it’s ready when oil starts to come out and
the mixture gets very sticky.
•Remove from heat and transfer to a glass baking dish (or any container of choice).
Press down to flatten then drizzle with prepared coconut syrup (latik) as topping.
•Let it cool to room temperature (longer much better) before slicing into serving
portions and serve.
Coffee Jelly
-Coffee Jelly with coffee-flavored gelatin generously drizzled with sweetened
cream for a simple yet impressive dessert everyone is sure to love! It’s a fun and
delicious way to get your caffeine fix!
-ingredients
•1 box (1 ounce) unflavored gelatin (I used Knox)
•4 cups water
•2 tablespoons instant coffee
•1/2 cup sugar
•1 can (14 ounces) condensed milk
•1 can (12.8 ounces) table cream
-Procedure
•In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir
until dissolved.
•In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand
for about 1 minute or until gelatin powder begins to bloom.
•Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3
minutes or until gelatin is completely dissolved and no granules are visible.
•Transfer mixture into a baking dish and allow to completely cool. Refrigerate for
about 2 to 3 hours or until completely set.
•In a bowl, combine condensed milk and table cream. Stir until blended.
•Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened
cream. Garnish with whipped cream, if desired. Serve cold.
filipino ommelette
-Making Filipino Omelet is quick and easy. The procedure is so simple to the point that
newbies can easily understand and apply. Tomato, onion, and eggs are the basic components
of this recipe. More vegetables can be added according to your preference. This recipe is in its
simplest form.
-Ingredients
•3 pieces large eggs
•2 piece tomatoes diced
•1 piece red onion diced
•1/4 teaspoon ground black pepper
•1/4 teaspoon sea salt
•2 tablespoons cooking oil
-Procedure
•Crack the eggs and then place in a medium bowl. Add the salt and pepper and then beat
using a wire whisk or fork. Set aside.
•Heat the cooking oil in a pan.
•Saute the onion and tomatoes for 2 minutes.
•Pour-in the beaten egg mixture. Spread the mixture by tilting the pan sideways. Continue to
cook in medium heat for 3 to 4 minutes.
•Flip the omelet with the aid of a wide spatula and then cook the other side for 3 minutes.
Note: If you are having a hard time flipping the omelet, try to first place the egg on a wide
plate (the cooked side should be facing down). Quickly flip the plate on top of the pan so that
the omelet will slide to the pan with the uncooked side facing down.
•Turn off the heat and then transfer the omelet to a serving plate. Enjoy with pandesal or
garlic rice. Serve with banana ketchup.
•Share and enjoy!
•You can also pair it to pandesal , perfect meryenda nor breakfast!

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pechay, and flavorful meat broth, it’s delicious and filling!

•Slice the cantaloupe into half. Remove all the seeds.

•Using a melon baller or special cantaloupe scraper , scrape the

cantaloupe and place in a large bowl. Set aside.

diluted. •Add the shredded cantaloupe. Stir again.

•Put lots of ice. Serve enjoy,!

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