Ginataang Bilo-Bilo Recipe

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Typhoon Karen struck Central Luzon this weekend. I hope you are all safe.

I was thinking of a perfect afternoon snack that is steaming hot but still sweet. All in my mind is Ginataang Bilo-bilo. This is called paradusdos in our hometown.

Ingredients

This is also time for me to try Sugar Blend. A sweetener with same sweetness yet fewer calories. Check my post HERE.

Ginataang Bilo-Bilo

GINATAANG BILO-BILO (PARADUSDOS)

INGREDIENTS:

250 grams.glutinous rice powder, turned into dough and formed into about 1/8 inch balls.

5 pieces large banana Saba, cut into cubes

1 piece large kamote, cut into cubes

2 cups cooked sago

1 cup Sugar Blend powder

3 cup coconut milk

5 cups watet

DIRECTIONS:

Mix coconut milk, Sugar Blend, and water in a pot and bring to boil.

Drop banana and kamote and simmer until half cooked.

Add glutinous rice balls and simmer until it floats.

When the banana and kamote are done, remove from heat and serve.

This is also good to serve chilled.

You can also add with langka strips.

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Sizzling Tokwa Ala Chemist Dad

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Last weekends we celebrated Mommy’s birthday. Mama, Papa and my Sister visited us and instead of bringing them to somewhere for lunch Mommy and I prepared fried chicken, pan-grilled liempo, and sizzling tofu.

Sizzling Tokwa

The last one captured the attention of our visitors. They can’t imagine that it was just tokwa and it will cost about 50 pesos to cook for this dish. They asked me how it was prepared for they wanted to try it when they go back home.

Sizzling Tokwa

This dish is somewhat similar to what Max’s Restaurant offered.

Ingredients

Here is my version.

SIZZLING TOFU ALA CHEMIST DAD

Ingredients:
1 block Chinese tofu or tokwa
1 red bell pepper, chopped
1 green siling pangsigang
1 medium-sized onion, minced
4 cloves garlic, minced
½ cup Ladies Choice Real Mayonnaise
½ cup water
2-3 tbsp oyster sauce
Salt and pepper to taste
Cooking oil for frying and sauteeing.

Direction:
Fry Chinese tofu or tokwa until all sides become golden brown. Drain excess oil using paper towel then chop into about ¼” cubes.
Saute onion and garlic.
Add bell pepper.
Pour in water, mayonnaise, and oyster sauce.
Simmer until no more lumps of mayonnaise is observed.
Add tokwa, salt and pepper.
Simmer until sauce thickens. Set aside.
Heat a greased sizzling plate.
Pour in the tokwa mixture.
Remove from heat sprinkle chopped siling pangsigang and serve immediately.

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Malunggay and Tuna Pesto

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You read it right, Malunggay! Instead of the usual basil I used malunggay leaves. I added tuna and cream to make it a bit creamier.

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Pork Adobo the Chemist Dad Way

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I know Adobo is one of the trademark of the Philippines when it comes to foods. There are many ways of cooking this one and here is mine, inspired by NewsTV 11's Idol sa Kusina.

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Puto

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This is one of the common Filipino deserts made from rice flour or simply flour. There are different ways to cook this and I want to share my own.

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Pinakbet

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An Ilocano dish composed of mixture of vegetables commonly heard in the Filipino song “Bahay-kubo” cooked in fish sauce (fish bagoong). The flavor is enhanced by adding either rendered pork liempo or fried fish. There are different ways of cooking this dish depending on the regions.

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BroCauliflower in White Cream Sauce

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This is just an experimental dish.

You will need:

1 medium- size Broccoli flower

1 medium –sized Cauliflower

200 grams lean meat, thinly sliced into strips

2 tbsps. butter

2 tbsps. cooking oil

2 cloves garlic minced

1 tsp. sugar

4 cloves garlic, toasted and finely chopped used for toppings

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Kamote Halaya

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Halaya is one of my favorite deserts or sandwich filling. Ube or yam as the main ingredient is sometimes difficult to find. In case there are available stocks, it is a bit expensive. Searching for possible alternative must be done to relieve the craving.

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Ginisang Mais

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Ginisang Mais using white corn

Serving hot meals is a great idea especially right now we are experiencing cold weather. One best food to fight the coldness is Ginisang Mais (Sautéed Corn)

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