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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Bibingka Royal

Ingredients:
1 box mochiko
1 bottle macapuno string
6 eggs or egg beater equivalent
1 cup sugar
1 tsp baking powder
1 can evaporated milk
1 bar cheddar cheese, cubed
2 tablespoon melted butter
1/2 cup shredded cheddar cheese
banana leaves


Directions:Pre-heat oven on 375 degree.
Using a mixing bowl mix evaporated milk, egg, sugar, baking powder, mochiko, macapuno string, cubed cheese.
Cover 10" round aluminum pan with banana leaves and grease with melted butter.
Pour above mixture on the pan and bake on 375 degree for 1/2 hour and remove pan.
Sprinkle grated cheese on top and return to oven for another 30 minutes
. *Allow the bibingka to cool before slicing.

Bakareta

Ingredients:
3 lbs beef chuck, cubed
1 lb beef liver, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
2 pieces potato, cut to 4 pieces
2 pieces carrots, cut half inch
1 onion, cut thin
6 pieces garlic cloves, crushed
2 tablespoon raisins
5 pieces bay leaves
2 small can tomato sauce
2 tablespoon soy sauce
salt and ground pepper to taste

Cooking Directions:
Using a wok saute garlic, onion and beef till beef turns golden brown in medium heat. Add soy sauce and bay leaves. Few minutes after add a cup of water and allow beef to cook in medium low heat. Once the beef is almost done add liver. Continue to simmer. Add potatoes, carrots and raisins. After few minutes add the tomato sauce, bell pepper, salt and ground pepper. Continue to simmer. Allow the sauce to thicken. Serve with steam rice.

Fruit Salad

Ingredients:2 large can fruit cocktail
2 can kernel corn
1 large can sliced peaches, cubed
1 large can pineapple chunks
1 large bottle nata de coco
1/2 lb cheddar cheese, sliced cubes
2 can nestle cream
2 can condensed milk
sugar to taste
Directions:Drain all fruits and nata de coco for at least 3 hours.
On a deep bowl mix condensed milk and nestle cream. Add slices of cheese, drained fruits and nata de coco. Mix thoroughly and chill overnight before serving.

Lemon Peppered Fish

Ingredients:
1 lb. tilapia fish fillet
1/2 teaspoon black pepper
1 tablespoon crushed lemon grass
1 teaspoon kosher salt (coarse)
olive oil cooking spray or 2 tablespoon olive oil
Directions:
Marinate fish fillet with olive oil, lemon grass, salt and ground pepper. Chill for 15 minutes. Grill or Fry. Serve with a side of lemon or lime and slices of tomatoes.

Ube Halaya

Ube Halaya Ingredients:2 lbs frozen mashed ube, defrost
2 cans condensed milk
1 cup evaporated milk
1 cup cornstarch
1/4 cup water
1/2 cup sugar
violet food coloring (optional)

Directions:* Dissolve 1 cup cornstarch in water and set aside.
* Combine mashed ube and condensed milk in a wok and cook on low heat. (Add violet food coloring, if desired.) Stir thoroughly.
* Remove wok from heat. Add sugar if needed. Add dissolve cornstarch. Mix well.
* Return wok on the stove. Continue cooking the ube mixture until it is thick. When mixture no longer stick to the wok your halaya is cooked.
* Pour evaporated milk in swirling motions. Stir twice. Allow to cook.
* Grease mold with melted butter. Transfer the cooked halaya to the mold.
* Use a spatula greased with butter to flatten the top part. Allow to cool before slicing.
*When slicing grease the knife so the halaya won't stick.

Sumi Salad Recipe

my Sumi Salad
Ingredients:
1/4 cup sesame seed, roasted
1 bag shredded cabbage (cole slaw mix)

2 packs Ramen noodles (without flavor packets) uncooked
1/4 cup slivered almonds, roasted
2 tbsp. olive oil
1 can Mandarin oranges
Dressing Ingredients:
1/2 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup sugar
6 tsp rice vinegar (or Cider)
Instructions:
Mix dressing ingredients together and refrigerate for at least an hour or two. When ready to serve combine cabbage (slaw mix) with uncooked, crumbled Ramen noodles, sesame seeds, almonds, mandarin oranges and toss. Pour the dressing, toss again and serve. I also like using 3-color deli cole slaw too. It has red cabbage and carrots aside from just green cabbage.

Pinoy Spag


Ingredients:
1 lb Spaghetti Pasta, boiled al dente, drained and set aside
1/2 lb Pilipino hotdog, sliced bite size
1/2 lb ground pork
1/2 lb ground beef
1 tall bottle Jufran Banana Sauce
4 cups tomato ketchup
1 small can tomato paste
1 cup evaporated milk
1/4 cup crushed garlic
1/2 cup crushed onion
sugar, salt and ground pepper to taste
1/2 cup canola oil
1 cup grated cheddar cheese
How to prepare Pinoy Spaghetti sauce:
On a big pot warm cooking oil and brown sliced hotdog, set aside.
Using the same oil saute garlic and onion.
Add ground pork then the ground beef.
Season with ground pepper till the meat till golden brown.
Add the tomato ketchup and banana sauce and simmer for 20 minutes.
Add sugar and evaporated milk.
Stir and simmer for another 30 minutes in low heat.
Add browned hotdog to the sauce and simmer for few more minutes.
Season with salt and more ground pepper if desired.

*Now add the sauce over the pasta. Mix and garnish with grated cheese and serve.*

PAKSIW NA PATA RECIPE

Pork hock braised in vinegar, soy sauce, brown sugar and more. See recipe below.


Ingredients:
3 lbs. pork pata (hock)
1/2 cup soy sauce
2 cups vinegar
1 tsp whole pepper
4 pieces bay leaves
1 tablespoon garlic, crushed
1 medium onion, sliced thin
1 tablespoon hoisin sauce
2 tablespoon brown sugar
salt to taste




Cooking Direction:
Boil pork hock in water till meat is half way tender.
When meat is half way tender add garlic, whole pepper, bay leaves, vinegar and soy sauce.
Simmer for 10 minutes. Add hoisin sauce, brown sugar and onions.
Add salt if needed.
Continue to simmer till the meat is tender and sauce thickens.
Serve hot.

Ginisang Upo

Ingredients:
3 lbs upo, peeled and slice bite size
1 lb beansprout
1/2 lb ground chicken
1/4 lb shrimp
1 small onion, sliced thin
1 piece tomato, diced
4 cloves garlic, crushed
salt and pepper to taste
1 tablespoon canola oil
Cooking Direction:
On medium low heat saute garlic, onion and tomato. Add ground chicken until slightly brown. Add shrimp and 1/2 cup water. Simmer for few minutes and season with salt and pepper. Add upo and continue to simmer to 5 minutes. Remove from heat. Now add the beansprout and stir.

Special Mamon

I always love special mamon from Goldilocks so everytime I see it I buy it but I could never have enough. I figure I should try making some using a recipe I found here online. Not bad for first timer.
Ingredients:8 eggs, separate yolks from whites
1/2 cup sugar
1/3 cup water
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sifted cake flour
1/3 cup melted Butter
1/3 teaspoon orange extract
1/4 teaspoon lemon extract
1 teaspoon cream of tartar
3/4 cup sugar
12 pieces baking cups
Cooking Directions:*Beat egg yolks, 1/2 sugar and water in a mixer at high speed until thick.
*At low speed add baking powder, salt, sifted cake flour, melted butter, orange extract, and lemon extract.
*In a separate bowl, beat egg whites with cream of tartar at high speed.
*Gradually add 3/4 cup sugar and beat until stiff for about 5 minutes.
*Fold in the yolk mixture into the whites.
*Pour mixture into the baking cups.
*Bake mamon at 375 degrees for 15 minutes to 20 minutes.
*When done sprinkle grated cheese and return to the oven for a minute to melt the cheese top.

Chicken Penne Pasta

Quick and Easy with a Mexican twist
Ingredients:
1 lb/box Barilla Penne, boiled al dente and drained
1 bottle Ragu Mushroom Sauce
2 small can hunt tomato sauce
1 piece chicken breast, boiled and shredded
1 medium red bell pepper, chopped
1 large onion, chopped fine
3 tablespoon crushed garlic
1 small bunch cilantro, chopped fine
3 tablespoon Knorr Caldo de Tomate seasoning
sugar to taste
salt and ground pepper to taste

Directions:
Saute garlic, onion and bell pepper. Add shredded chicken, Knorr Caldo de Tomate and cilantro and stir for few minutes. Add Ragu sauce and tomato sauce. Simmer for 15 minutes. Season with sugar, salt and ground pepper. Now add the sauce to the drained penne pasta. Mix and serve.
Give this one a try. If you like Mexican food for sure you will like this one.
If you prefer not to use bottled sauce, use combination of tomato sauce and stewed tomato in can. Using tomato sauce in can you need to simmer the sauce for at least an hour.

Pinoy Pizza

The boys want pizza for dinner. They don't want the frozen kind so I made them a "Pizza Surprise" Pinoy style using some ingredients found in the fridge and the pantry. Ingredients:
1 Pillsbury Pizza Dough, thin crust
1 cup grated cheddar cheese
4 Pieces chicken hotdog, sliced slantwise
2 tablespoon raisins
1 cup tomato catsup mixed with a spoon of sugar (sugar optional)
2 tablespoon green pitted olives, sliced
2 tablespoon roasted sweet pickled red pepper, sliced
(You could use any topping you desire)
Directions:
1. While preparing the dough set oven to 425 degree.
2. Sprinkle 3/4 cup of cheese.
3. Spread 3/4 cup of the tomato catsup mixed with sugar.
4. Now comes the toppings, slices of hotdog, raisins, olives and red bell peppers.
5. Use the remaining cheese on top and also the remaining tomato sauce mixture.
6. Bake for 20 to 25 minutes and serve.
To add to the surprise I shape the dough to square. The toppings, half with hotdog, raisins and sauce. The other half with green pitted olives and pickled sweet red bell peppers addition to hotdog and raisins.

Chicken Curry

Ingredients:
1 whole chicken, cut into serving portions
1-1/2 tbsp. curry powder
2 tbsp. canola cooking oil
4 cloves garlic, minced
1 medium onion, sliced
1 thumb size ginger, sliced
2 tablespoon bagoong (shrimp paste)
2 cups coconut milk
1 cup water
2 medium potatoes, peeled and quartered
1 medium carrot, peeled and sliced

salt and pepper to taste

Directions:
Heat oil and saute ginger, garlic and onions. Add chicken. Cook until chicken turns slightly brown. Pour coconut milk and bagoong. Simmer until chicken is tender.Add potatoes and continue cooking until fork-tender. Season with salt and pepper.

Stuffed Bell Pepper

Hubby requested this one. He said reminds him of back home. Thankfully there is some left over chicken stuffing from the tortang talong recipe so this one turned out easy to make. Directions:
Cut large size bell pepper in the middle. Remove the seeds, rinse and pat dry using a paper towel. Fill bell pepper with stuffing. (for ground chicken stuffing see previous entry) Make sure it is pack and filled. Fry in medium low heat with filling facing the cooking oil first. Fry for few minutes. Now flip and continue frying.
Now you have "rellenong pidada" in Ilonggo.
Give it a try. Really worth the time.

Tortang ala Rellenong Talong

I was going to make Rellenong Talong (stuff eggplant) but the eggplants I bought are kinda little so it end up to tortang talong and stuffing is a just a bonus. It turned out really good and tasty. Even the kids loved it. First steam or grill eggplant till soft. Let it cool, peel the skin and set aside.
For stuffing:
2 lbs. ground chicken
1 small onion, chopped fine
1 teaspoon garlic, crushed
1 small potato, cut small cubes
1 small red bell pepper, cut small cubes
2 pieces egg, beaten
1 tablespoon flour
salt and ground pepper to taste

Saute garlic and onion. Add ground chicken till golden brown. Season with a dash of salt and pepper. Add potatoes and bell pepper. Remove from heat and let it cool.
On a bowl beat eggs, add flour and the sauteed ground chicken. Set aside.
Frying:
On a separate bowl beat 2 eggs and sprinkle a little salt. Flatten eggplant one by one on the egg.
Pour canola oil in the frying pan. Place eggplant dipped in egg in oil follow by 2 tablespoon of ground chicken stuffing on top of the eggplant. While frying scoop 1 teaspoon of beaten egg and cover the top of the ground chicken stuffing. Couple of minutes after flip the eggplant and fry for few minutes. Remove from heat.

Best when served with banana catsup.

Ampalaya con Carne

Ingredients:
2 large size ampalaya (bitter melon) sliced cross-wise
2 tablespoon minced garlic
1/4 cup chopped onion
1 tablespoon slices of ginger
1 tablespoon crushed ginger
1/2 cup tausi (salted black beans)
2 lb beef, cut into strips
2 teaspoon corn starch
2 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup canola oil
1/2 cup water
Directions:
Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and 1 tablespoon crushed ginger for 30 mins.
Heat oil in pan. Brown beef and remove when reasonably brown. Set aside.
Using the same oil, saute garlic and slices of ginger until onion becomes transparent. Add black beans and beef. Add slices of ampalaya and a little bit of water mixed with a teaspoon of cornstarch and soy sauce. Simmer for about 3-5 mins. Remove from heat and serve over steam rice.

Fried Cornish Game Hen

It has been a while the last time I cooked Cornish game hen so why not try deep frying.. less fatty and more crispy.Directions:
Rub chicken/hen with enough rock salt and ground pepper inside and out.
Steam for 10 minutes per pound.
After steaming make sure to pat dry the chicken before deep frying or drain it overnight in the fridge.
Deep fry chicken in a wok with at least half of the chicken covered with cooking oil. Fry both side till golden brown.Best to re-fry the chicken before serving for extra crisp.
Best when serve with banana catsup or sweet and sour sauce.

Food for the Gods

I have been craving for butterscotch from Iloilo and no luck finding it in any Filipino store around my neighborhood then I remember "Food for the Gods", recipe found in the web.
It is not as chewy as butterscotch but the taste is close enough. Actually my kids like it more and easy to make from scratch.


I played around with the ingredients knowing I have to watch my cholesterol. Instead of using egg I used "egg beaters" and instead of butter I used "I can't believe it's not butter". Zero cholesterol compare to real butter with 30 mg. cholesterol per serving.



A date fruit is the product of a date palm, a tree native to Northern Africa and the
Middle East, although it is also cultivated in other parts of the world. In addition to being eaten fresh, the date fruit is dried and eaten whole as a snack or included in an assortment of desserts.

Ingredients:1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs or 3/4 egg beaters
1 cup chopped walnuts
Directions:Preheat oven to 350 degrees F (180 degrees C).
Grease and line a 9 x 13 inch pan.
Combine first 4 ingredients.
Take 1/2 cup of flour mixture and dredge the dates.
Cream butter and sugars until light and fluffy.
Add eggs, one at a time,and beat well after every addition.
Gradually stir in flour mixture.
Add dates and walnuts and stir until completely combined.
Pour batter into prepared pan and bake for 10 minutes.
Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars.
Wrap individually with foil or colored cellophane wrap.