Skip to main content

Featured

PAKSIW NA ISDA RECIPE

Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork Paksiw na Pata and Lechon Paksiw Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used. When my mom serves this for lunch or dinner directly i will go to the table to eat.This is one of my favorite especially if my mom cook it.I can even finish how many cups of rice. A lot of people doesn't like this dish because of its strong smell. But for me i really loved it.Now i'm starting to be hungry while typing this. Paksiw na Isda Recipe Ingredients ▢2 pieces fish about half a pound each, cleaned and scales removed ▢1 knob ginger sliced and pounded ▢6 cloves garlic skin removed ▢1/2 cup vinegar ▢1 cup water ▢1 medium onion sliced ▢1 small eggplant or bitter gourd chopped (optional) ▢3 pieces finger chili ▢2 teaspoon sa...
Post a Comment
Read more

My FAVORITE SAMALAMIG ( JELLY COOLERS )

Sago at Gulaman
Sago at Gulaman is one of many drinks Filipinos refer to as “SAMALAMIG.” Literally translating to refreshment, a glass of this will leave you cooling down, no matter how hot the weather. These types of drinks are extra important in a country like ours, which is hot nearly all year round. Most palamig contain some sort of jelly-like ingredient to give your drink that additional texture.
is not only popular and delicious, but nostalgic –– bringing back memories of your childhood summers.
Make Sago at Gulaman with me!
Cook the sago pearls and make the gelatin
Let’s get started. Cook 3 cups of medium tapioca pearls according to package instructions.Set them aside once you’ve finished cooking them, then do the same for your gelatin powder. We’ll only need one sachet for this sago at gulaman recipe.
Make the syrup (arnibal)
Once you’ve set both ingredients aside, make the arnibal of your sago at gulaman. pour the brown sugar –– 3 cups will do –– in a cooking pot, and caramelize on low heat. When you see it starting to melt, pour in 2 to 3 cups of water, as well as a tablespoon of vanilla extract. Bring this arnibal mixture to a boil and stir until your sugar has dissolved completely. It’s important, again, that you keep your heat on the lowest setting possible! We don’t want the sugar to burn, after all.
Assemble your sago and gulaman
When you’re satisfied with the condition of your arnibal, turn the heat off your stove top and let it cool. Now it’s time to prepare the individual glasses of your sago at gulaman! Combine your cooked tapioca pearls, your gelatin, 3 tablespoons of your arnibal mixture, and a cup of cold water. Stir your drink together –– and there you have it! Make as many glasses as you can, or put some in a pitcher to pour out later. We can guarantee you your family won’t be able to get enough!
Sago at Gulaman Recipe
 Ingredients
1 cup tapioca pearls
▢1/2 oz red gelatin powder (unflavored)
▢6 cups water for boiling
▢2 tablespoons granulated white sugar
Syrup ingredients:
▢1 cup brown sugar
▢1 cup water
▢1 teaspoon vanilla extract
Instructions
Cook the tapioca by boiling 4 cups of water in a pot. Add the tapioca pearls. Boil for 8 minutes in medium heat setting.
Reduce the heat to the lowest setting and then continue boiling until the pearls turn translucent and chewy. Set it aside.
Cook the gelatin by boiling 2 cups of water in a pot. Add white sugar and ge;atin powder. Turn the heat off and stir. Transfer the mixture to a glass container. Let it cool down. Refrigerate until the gelatin sets.
Make the syrup by combining all the syrup ingredients in a cooking pot. Let it boil. Cook for 1 minute while stirring. Set aside.
In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of syrup , and a cup of cold water. Stir. Serve. Share and enjoy!

Comments

Post a Comment

Popular Posts