by Penny Angeles-Tan | Apr 20, 2020 | Bon Appetit
Bibingkang malagkit or kumot as my dad used to call it is a rice cake snack that my dad used to love. We would buy a small tray of 8 squares every week. My dad called it kumot because of the layer if coco-caramel on top.
Is it also called biko?
Bibingkang malagkit is also called Biko. The only difference that I can see is that Biko is brown and is often topped with latik instead of coco-caramel sauce. To achieve that brown color, replace the white sugar with brown sugar.
The search is over
one serving size served here as a dessert with a cup of coffee on the side
Our favorite kakanin seller has not been around since the quarantine and when I ordered from someone on Facebook who makes bibingkang malagkit Facebook I was very disappointed at what I received … it was 10×10, as promised but the rice part was barely a centimeter high and the coco-caramel topping was about as thick. It was so thin that the only way to enjoy it was to roll a slice into a log and THEN eating it. It was a waste of money. Therefore, I decided to try making it myself.
I looked at several recipes online and chose the one I thought I could work with and yet I still made changes because I wanted it to look just like the one dad liked.
It took quite some time to make and requires a lot of patience but if you keep at it, you will be quite happy with the end result.
Time to cook!
Below is my version of the bibingkang malagkit. I was surprised that it turned out pretty well … exactly the same as the one dad and I used to buy. Yey! Today I had it for dessert with my breakfast.
FYI, I love using a wok for most of my cooking so for this recipe I still used two woks … a big one for the kakanin and a small one for the sauce topping.
Biko or Bibingkang Malagkit
rice cake made of glutinous rice, sugar, salt, and coconut milk
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: bibingka, biko, filipino, rice cake
Servings: 24
Author: Penny Angeles-Tan
big wok
small wok
baking dish
oven
- 1 tbsp. butter for coating the baking dish
Kakanin
- 4 cups malagkit rice also known as glutinous rice
- 1,000 ml. gata coconut milk
- 1.5 cups water
- 1.5 cups sugar white or brown
- 1/4 tsp fine sea salt
Topping
- 200 ml. gata coconut milk
- 1 cup dark brown sugar
Preparing the kakanin
Place the rice in a bowl then wash and drain it. Place enough water to cover and soak for a few hours ... one hour at the very least, overnight at most. Note, that the longer you soak it, the better the rice will cook later.
When you are ready to cook, drain the rice and set aside.
Place the coconut milk and water in a saucepot, set the heat to medium and simmer.
Add the drained rice and stir often to be sure the rice does not burn along the sides of the pot. Continue to cook over medium heat and mixing until the rice has soaked up most of the liquid. Using a large wok makes it easier to mix.
Reduce the heat and add the white sugar and salt to the rice mixture and mix. Make sure the sugar and salt are completely mixed into the rice. You will notice that the rice where the sugar gets mixed in becomes shinier so keep mixing gently. This will take around 10 to 15 minutes, more or less.
Taste the rice every now and then to make sure it is cooked all the way through. You know you are done when the rice mixture is sticky and clumps but separates from the pot easily.
Preparing the coco-caramel sauce topping
Place the remaining 200 ml. coconut milk and the dark brown sugar in a saucepan.
Turn on the stove and mix until completely mixed and the sugar is dissolved.
Turn off the stove and allow to cool for 2 to 5 minutes.
Putting the dish together
Time to bake
Heat your oven to 350F. Some say to preheat before you start cooking but, personally, I usually wait until I am actually going to bake because I cannot predict how long the preparation would take and it would be a waste of gas (or electricity).
Once it has reached 350F place the prepared tray in the oven and bake for 1 hour. The sauce topping will bubble and thicken.
Set aside and allow to cool before serving.
Once your dish has cooled it will look like this:
by Penny Angeles-Tan | Mar 27, 2020 | Bon Appetit
Coming up with healthy dishes that my family would enjoy could be challenging, especially when frying food is just way simpler to do. Thankfully this dish was a success!
Steamed Fish in Light Soy
Course: Main Course
Cuisine: Chinese
Keyword: Chinese cooking, fish, healthy, steamed
Author: Penny Angeles-Tan
chopping board
knife
steamer
pan
Fish
- 2 pieces fish fillet Dory is a good option
- salt
- pepper
- 2 tbsp ginger, julienned
- 8 stalks spring onion, julienned
Sauce
- 2 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 2 pieces kalamansi juice and remove the seeds
Dry the fish fillet with a kitchen towel then season with salt and pepper. Set aside.
Peel and slice the ginger in julienne slices Cut and slice the spring onions into julienne slices as well.
Prep the streamer by making sure there is water underneath and the rack or steamer cover does not touch the water. Turn on the stove and bring the water in the steamer to a boil.
Take your steaming pan and put half the ginger and half the spring onion at the bottom. Put the seasoned fish on top then place the remaining ginger and spring onion on top of that.
Place the steaming pan in the steamer and steam the fish for 10 minutes. You will know that the fish is done cooking when it turns from translucent to white.
Once cooked, take the fish out carefully without breaking it and place it on a serving plate.
Take out a pan and put together the light soy, the brown sugar, sesame oil, and juice of the kalamansi. Place the stove on low heat to melt and mix the sauce. Once the sauce is ready pour it on the fish.
Your dish is ready to serve.
by Penny Angeles-Tan | Mar 24, 2020 | Bon Appetit
Spam (or any canned meat for that matter) is a favorite staple by the kids at home. The way it is usually prepared … cut into slices then simply fried. While this is good, it could always be better, right? This recipe is one way of preparing Spam to make it more interesting. 🙂
Breaded Spam Sticks
This puts a new spin to a simple breakfast favorite of the kids
Course: Breakfast
Cuisine: American
Keyword: breakfast, panko dishes, spam
Servings: 8
Author: Penny Angeles-Tan
cutting board
knife
3 bowls
frying pan
tongs
- 1 can Spam
- 1/4 cup flour
- 1 large egg
- 1/2 cup panko (coarse breading)
- cooking oil
Preparation
Open a can of Spam (whatever variant) and place its content on a cutting board.
Cut the Spam lengthwise then several times across in equal distances. This should make 16 sticks.
In one bowl put the flour, in the 2nd bowl put the beaten egg, and the panko in the 3rd.
Take one Spam stick and roll it in the flour.
Transfer it into the beaten egg and roll until it is fully covered.
Transfer to the panko and roll until it is fully covered.
Place the Spam stick covered in flour, egg, and panko on the cutting board to sit for at least 2 to 3 minutes.
Repeat the procedure for the rest of the sticks.
Cooking
Take your frying pan and put enough oil to deep fry. Place the stove on medium heat.
Once the oil is hot lower the heat and then place the sticks one by one in the oil, spaced. If they don't all fit, then what is left will be the next batch and the next.
Turn the stick when one side turns brown (but not burnt!)
When all sides are browned remove the stick from the oil and place it on a paper towel to drain the excess oil.
Cook the rest of the sticks.
Serve.
I do not think this is my original recipe. I am sure there are others who have also made this in the past and probably have fancier preparations like maybe, putting additional spices like basil in the flour.
Be creative and have fun! by Penny Angeles-Tan | Mar 17, 2020 | Bon Appetit
I do most of the cooking at home and my most requested dish for everyday cooking is chicken and pork adobo. Here is my recipe. Warning, it is probably more work than most people want to put in but I promise you, the end result is super delish!
I actually combined 3 or 4 adobo recipes I found in our cookbooks here to come up with this version.
Chicken and Pork Adobo
A simple traditional Filipino dish that can be cooked in hundreds of ways ... each region (and possibly household) have their own way of making it.
Course: Main Course
Cuisine: Filipino
Keyword: adobo, chicken, comfort food, pork
Calories: 165kcal
Author: Penny Angeles-Tan
measuring cup
chopping board
2 pots
tongs or a slotted spoon
cooking spoon
large non-stick pan
- 1 kg pork cubed
- 1 kg chicken cut up
- coarse sea salt we use salt from Alaminos, Pangasinan
- water to cover
- 1 head garlic
- black pepper coarsely ground
- bay leaves (laurel)
- 3/4 cup regular vinegar
- 1/4 cup rice wine vinegar
- 1 cup light soy sauce
- 4 cups water
Preparation
Wash the pork and chicken separately, then place them in the pot. I recommend the pork below and the chicken on top.
Take a small fistful of salt (around 2 tbsps.) and sprinkle it on the meat then pour in enough water to cover.
Boil for 20 to 30 minutes. Make sure your pot is deep enough that it won't overflow. This will accomplish two things: a) it will soften the meat and b) it will remove that funky smell meat sometimes gets
Get a fat skimmer and skim off all the gunk (fat, etc.) that will float on the water. This usually looks like light brown bubbles or soap suds. DON'T MIX THE CONTENTS OF THE POT! That will just make the gunk mix back in and we are trying to remove it. Note: You don't have to wait until the 20 to 30 minutes are up to do this. I usually check every 5 minutes and remove what I can. This way, more gunk is removed.
Turn off the stove.
Cooking Phase 1
Take another pot put in the cracked garlic.
Using tongs or a slotted spoon lift out all the pieces of meat and put them in the pot containing the garlic.
Throw in the pepper and bay leaves.
Pour in the vinegar, rice wine vinegar, light soy sauce, and water. DO NOT MIX!
Turn on the stove and boil the pot for 30 minutes or until your nose tells you that the dish is cooked. This usually means it does not smell so "vinegary". You can cover the pot but make sure not to close the lid completely or place a wooden spoon across so that it won't overflow. At this point you will also notice that there is less water.
Taste and add salt or spices as you feel is needed.
Turn off the stove and let the adobo "sit". I like to just keep it in the pot covered properly to keep the household pests from getting to it first. But if you prefer, you can put it in the ref once it is cool. For the flavor to really seep in it is best to let it sit for 24 hours.
Cooking Phase 2
Take a large frying pan, preferably non-stick so you don't need oil. But if you have a regular one that is ok, too.
If using a regular frying pan, heat the pan then add oil. Once the oil is hot add the meat pieces and brown the meat. If using a non-stick pan, put the meat pieces in even if the pan is not yet hot. Turn on the stove to brown the meat.
Be careful when turning the meat to fry the other side. Since we pre-cooked the meat, it should be super soft and will likely shred ... unless your objective is adobo flakes, in which case, have at it! 🙂
Once all the meat is browned pour what sauce you have remaining over the meat to heat up.
Place in a bowl or serving platter and feed to your family.
I honestly do not know how many servings this recipe makes but it is a lot!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
by Penny Angeles-Tan | Feb 27, 2017 | Bon Appetit
They say that everything’s better with bacon and I can’t help but agree. For today’s dinner, I decided to make cream-cheese filled bacon-wrapped chicken. Sadly, I cannot display photos of the dish itself because we were too hungry that as soon as it was cooked and placed on the table, everyone took a piece off the platter and … nibble, bite, chew, savor, swallow, yum! It was gone. 😀
For this post, I will use photos from the web but as soon as I am able to do this dish again I will make sure to take photos and post it.
Some things you need to know about chicken
photo courtesy of buzzfeed.com
There are two kinds of meat on a chicken – the dark meat and white meat. In a nutshell white meat is made up of the entire torso of the chicken while dark meat is the thighs, legs, and wings.
- White meat is meatier (there is more of it) and is often dry which is why it is what is usually used in making chicken salad, chicken sandwiches, etc.
- Dark meat is juicier (fatter) and softer so people who are counting calories tend not to get this. However, it is for that reason that dark meat tastes yummier!
What you need to know about bacon
photo credit to Kenny Alexander taken from http://6iee.com
It’s delicious. Nuff said. 😀
There are many brands selling bacon to be found in the supermarket but my favorites are Purefoods and it’s sister brand, Vida.
- Purefoods bacon comes in many variants – classic honey-cured, maple, thick slice, barbeque, and honey roast.
- Vida comes in only 1 variant … just bacon 😀
Kitchen tools I used
- teaspoon
- 2 chopping boards
- large plastic container
- mallet or a pestle (if you don’t have a mallet)
- toothpicks
Ingredients I used for this recipe
- chicken thigh fillet
- Vida bacon – you will understand in a bit why I chose to use this one, besides for its price. 🙂
- Hunt’s barbeque sauce – you can use any old barbeque sauce. This just happened to be the one we had available.
- Arla cream cheese, any variant – my go-to brands are usually Philadelphia cream cheese and Emborg but I saw this one and got curious because it is less expensive. FYI, it’s pretty good, too!.
- salt and pepper
Alternative ingredients
You can use Purefoods barbeque flavored thick cut bacon if you like to save on steps. 😀
Procedure: what I did to put this dish together
I usually like preparing early so that when it is almost time to eat all I need to do is pop the food in the oven, in the fryer, on the pan, or pot. Today was no different – I prepared 3 hours ahead. 😀
- Layout the bacon on a chopping board or large plastic container without overlapping and pour some barbeque sauce on it (not too much!) and smear. Some of the sauce will end up on the board or container, that’s ok. Flip the bacon and smear the other side as well and then just let it sit.
- Take your chicken thigh fillet, lay it out as flat as you can on a chopping board, and then pound it flat (using a mallet or pestle) until it is almost evenly about 1/2 inch thick. If it came out thinner than that, it’s ok, just make sure it is even. Some would recommend putting the chicken in a clear plastic bag or cling wrap first. This will help in preserving the juices and will avoid splashes.
- Layout all the chicken pieces you just pounded on your chopping board. Take some salt and sprinkle in on the chicken.
- Take your pepper and do the same amount of pepper to use really depends on your preference and the preference of the people who will eat it. But, if I may suggest, don’t be heavy-handed with the seasonings.
- Note: There is no need to rub the salt and pepper in, just let it sit.
- Flip the chicken pieces and repeat the salt and pepper.
- On another chopping board take one of the bacon strips that you marinated in barbeque sauce and lay it flat.
- Take one chicken thigh fillet and put it on top of the bacon starting from one end with the majority of the bacon uncovered by chicken.
- Place 1 tsp. of cream cheese and plop it down on top of the chicken and smear it on as flat as you can concentrating on the center part of the chicken. Once cooked the flavor of the cream cheese will infuse with the chicken and you won’t actually see it on the final product. 🙂
- Starting at the end where the chicken is starting rolling as tightly as you can without breaking the bacon and making the chicken tumble. Your goal is to have a rollup that has bacon inside and out and to make sure the cream cheese will not escape the chicken when you cook it.
- Once you reach the end, take a toothpick and poke it through to secure the roll then transfer your finished product into a container, possibly the one where the bacon is marinating.
- Repeat the procedure with the remaining pieces. Once done, cover the rolls and place them in the refrigerator to “set”. Actually, we are just allowing the flavors we added to everything to seep in. At a minimum, I’d say 30 minutes.
Cooking time!
How to cook it is up to you. You can pan-fry, deep-fry, air-fry, or bake. The cooking time will depend on how thick your chicken is. I opted to use the air fryer (in an attempt to be healthier, hehehe) so that I do not use up so much oil and to keep the cream cheese in the chicken.
- Preheat the air fryer for 5 minutes.
- Place a few pieces in the air fryer without crowding (about 4 to 5 pieces). Set the temperature to 180 degrees and cook for 20 minutes.
- Ding! Place your cream cheese-filled bacon-wrapped chicken on a platter and let it rest for at least 5 minutes before serving.
- Serve and enjoy!
Serve alone or with a dipping sauce of your choice! One roll-up is pretty big and is good for 1 serving per person. For the growing boys and hungry adults, you may need 2 of these. 😀
Cooked properly the bacon will be warm and crispy and the chicken will be soft and juicy and infused with the flavor of the cream cheese. FYI, I got rave reviews about this from my family last night. 😀 Try making it yourself and let me know what you think.
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
Arla cream cheese, any variant – my go-to brands are usually Philadelphia cream cheese and Emborg but I saw this one and got curious because it is less expensive. FYI, it’s pretty good, too!.
Take your chicken thigh fillet, lay it out as flat as you can on a chopping board, and then pound it flat (using a mallet or pestle) until it is almost evenly about 1/2 inch thick. If it came out thinner than that, it’s ok, just make sure it is even. Some would recommend putting the chicken in a clear plastic bag or cling wrap first. This will help in preserving the juices and will avoid splashes.
Layout all the chicken pieces you just pounded on your chopping board. Take some salt and sprinkle in on the chicken.
You must be logged in to post a comment.