PinoyToque

A pinoy chef hat

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Pompano fish are a fairly expensive fish because of high demand and commercial fishing restrictions. Whenever i buy this fish I like to grill it because it does not require a lot of marinations and it is simple to prepare. I grill it in the grill pan because I'm too lazy to operate and clean the bbq grill. watch the video: https://youtu.be/lzrbFi7BfPc #Pompano #GrilledPompano #PompanoFish #InihawnaPompano #Yummy #InstaGood #Pulutan https://www.instagram.com/p/CKhIplDrHvt/?igshid=ld6a9xxswjl4

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Pompano fish are a fairly expensive fish because of high demand and commercial fishing restrictions.

Whenever i buy this fish I like to grill it because it does not require a lot of marinations and it is simple to prepare. I grill it in the grill pan because I'm too lazy to operate and clean the bbq grill.

watch the video:

#Pompano #GrilledPompano #PompanoFish #InihawnaPompano #Yummy #InstaGood #Pulutan

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Corn Muffin Finally, I got the time to Bake this Corn Muffin ala Kenny Rogers, I've been looking for Corn meal all over the market, This is my favorite fast food to visit when I'll visit Philippines. This is a perfect side to any roast dish. :) 1/200 f4.0 ISO 160 With Godox SL-60W 70% #CornMuffin #CornMuffinsRecipe #KennyRogersCornMuffins #CornMuffinsPhoto #Muffins #SonyA7iii #Tamron2875 #FoodoftheDay #FoodPorn #BreadTalk #BeAlpha https://www.instagram.com/p/CIQ-oiygvJk/?igshid=14822abvib5s1

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Puto Bumbong Puto Bumbong is a type of street food also considered as a delicacy that us traditionally served during the Christmas season, because it is mostly sold outside the church during the traditional simbang gabi. I found a way to making this at home even without some of the key elements but still tastes the same. https://www.instagram.com/p/CIcLZHbAU18/?igshid=lv5micyvejvw

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Pinoy Toque TV

Hello, Welcome to my channel, I'm Filipino, Dad of 3 kids, living here in Canada, Cooking and Filming are both my passion, I started this Yo

Watch me on YouTube!!

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Santol Fruit The Santol is a tropical fruit grown in Southeast Asia, is about the size of a small grapefruit, but looks like a round pear. Once inside there are 4 -6 stones (hard seeds) that are covered by a soft white flesh. The fruit needs to be peeled, You mainly suck on the big seeds inside the fruit, and spit it out. When I was a kid, myth was if you swallowed the seeds, it will grow inside your body, lol. And, Filipinos like to eat it with salt or shrimp paste (bagoong) I missed eating this fruit, I cannot find it here in Canada, just by looking at it your mouth becomes watery and sour effect. #santol

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Chicken Lomi Soup

Chicken Lomi is a type of Filipino chicken noodle soup. The broth for this particular soup version is thicker. It is a Filipino-Chinese dish made with a variety of thick fresh egg noodles.Pancit Lomi  Recipe is best eaten while steaming hot, and it is best for rainy season.

Ingredients:

2 tablespoons cooking oil

1 onion thinly sliced

4 cloves garlic minced

1 1lb chicken breasts (or thighs meat,cut)

5 pcs fish balls

4 to 6 cups chicken broth

1 carrot thinly sliced

1/4 white cabbage shredded

patis (fish sauce) to taste

ground black pepper

1 pack miki (thick egg noodles)

 2 eggs beaten

Optional:

1 cup chopped Bok choy

1 cup Brocolli florets

Instructions

Cook Lomi noodles according to packet instructions, once cooked, drain

Add small amount of oil in a pot then fry onion.

Add garlic sauté for 1 minute.

Add and fry the fish balls.

Add the soup stock then bring it to a boil.

Add the carrots and cabbage. and the remaining vegetables

Add the noodles, bring it again to a boil then add water if necessary, once boiling turn off the heat then add the eggs while continuously mixing.

Season with pepper and fish sauce then serve.

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Ensaladang Mangga

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Butchi! By Golly Wow.. A ball shape made with glutinous rice flour with stuffing inside a choice you want, traditionally a sweet munggo bean paste is used, fried and coat with sesame seeds #pinoyfood #pinoytoque #pinoyfood #pinoydelicacy #foodlover #appetizer

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Champorado (Chocolate Rice Pudding) One of the traditional Pinoy foods during the cold rainy season, and breakfast. A Filipino sweet porridge made from cocoa and glutinous rice served with evaporated milk. Usually, in the Philippines,  Champorado is eaten along with fried Tuyo, that is dried salted fish, It is like eating salted chocolate! The dried salted fish is usually shredded into bits and added on top of the Champorado and it gives a wonderful contrast to the sweetness of Champorado Champorado Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4-6 Ingredients * 1/2 cup cocoa powder or 4 pcs of tablea * 1 cup glutinous rice * 1 cup sugar * 4 cups hot water * condensed milk * powdered milk (optional) Instructions 1. In a bowl combine 1 cup water and cocoa powder, mix well until it dissolves. 2. In a pot add 3 cups of water and bring it to a boil. Add the glutinous rice and let it continuously boil for a couple of minutes. 3. Pour the diluted cocoa powder then stir to combine. 4. Continue to cook for 15 more minutes in low heat while occasionally stirring. 5. Add sugar and cook for 5 more minutes. 6. Remove from pot then serve hot, either with powdered milk or condensed milk #Champorado #breakfast #pinoybreakfast #pinoyfood

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Pork BBQ Ribs! Ready for tomorrow Christmas Party!! 🤤 #Yummy

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Camote Cue

So after making Banana Cue I decided to make another Filipino mirienda, Camote cue, Camote is the Filipino word for sweet potato and cue for skewer, It is another popular snack food in the Philippines. Similar to banana cue, slices of camote are deep fried and coated in caramelized brown sugar. This is one of the many popular street foods sold all over the country. along with some refreshments to go with it such as buko juice, carbonated drinks, and fruit juices. Cooking is similar to banana cue, heating the oil first then adding the brown sugar till it melted before throwing in the sweet potatoes. Just keep on medium heat and frequent stir to coat the sugar. Best serve when hot!

You need oil brown sugar and bamboo skewers, And the cut size is 1/2" for faster cooking and easy bite. Try this at home easy to perform.

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Homemade Pork Tocino

Tocino is Filipino sweet cured pork, It is made from pork and the preparation is quite similar to ham and bacon. Pork Tocino is usually best during breakfast with fried rice. Tosilog is famous breakfast meal which consists of tocino, itlog and sinangag. (egg and fried rice) Curing for tocino takes about 2 days, so if your making plan ahead.

You can buy Pork Tocino everywhere in supermaket, but if you plan to make homemade this are the recipes.

Ingredients:

1 kilo pork (butt, shoulder, loin or belly) cut into ¼ inch thin

¾ cup brown sugar

1  Tbsp salt

3 cloves garlic, finely minced

1 Tbsp soy sauce

2 Tbsp vinegar

¼ cup fruit juice (pineapple, apple) - optional

½ tbsp finely grounded black pepper

½ tsp of red food coloring or annatto powder

1/2 cup ketchup

Directions:

Combine all the ingredient in a mixing bowl.

Put the sliced pork in the bowl and rub the mixture liberally on all sides of the pork.

You can either use a zip bag and put all the pork and mixture or in a tupperware container for curing the pork.

Put inside a refrigerator and cure for 2 to 3 days.

After curing the pork, its time to cook

Heat a small amount of water and  oil, once hot place tocino.

Cook until water reduce and only oil remains cook for 10 mins

Serve with egg and fried rice! Enjoy

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Chocolate Chip Banana Bread

This is my all time favorite thing to bake, a classic banana bread, and you can just experiment by adding up flavor, like this one I add chocolate chips, the previous Banana bread I made was I add Maple syrup and Pecan nuts, It is a great way to use over ripe banana, I will bake it, and my kids love it. I can keep in the freezer for two weeks. This recipe is the same in my previous banana bread. Ingredients: 2 pcs    Overripe banana 2 cups  All purpose flour 1 pc       Egg 1 cup     Milk 1 tsp      Baking Powder 1 tsp      Baking Soda 1 cup     white sugar 1/2 cup Chocolate chips Cooking oil spray 1/4 cup  Melted butter Directions: 1. Pre heat oven to 350'F 2. In a large bowl, mush the banana and add the dry ingredients, and mix in the egg and milk 3. Using hand mixer, mix all to incorporate all the ingredients, then add the chocolate chips, (do not over mix) 4.Grease a loaf pan with either oil or butter. Then pour in the mixture. 5. Bake in the oven for 1 hour, and check using a toothpick inserted  will come out clean. 6. At about half of the baking time pull out and brush the top with butter and turn around. 7. When done let it cool before cutting, as the loaf will be very moist and soft, Enjoy!

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Tempura Vegetables

So we went to this Japanese Resto and ordered sushi and some tonkatsu and our appetizers are tempura, it was really good, so after eating we went to grocery to buy some vegetables, as my wife love to eat tempura vegetables, you can use whatever vegetables you want for tempura, but I love the most is mushrooms, yam potato snap peas, red bell peppers, asparagus, you can use also brocolli, cauliflower too! I just bought tempura flour, but you can make tempura flour at home, I cut all the vegetables into sizes, make the batter and dip it and fry it by batches, because they will stick to each other if you do all at once, And if you are asking what is the dipping sauce, it is a kikkoman soysauce with mirin,dashi, sugar boil it and cool and its done, Ok if your not familiar with mirin and dashi, mirin is Japanese sweet wine,   and dashi is japanese broth made by fish and kombu, Have fun

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Puto Flan

Ever since I love making Puto, since this was the first thing I learned with my mother, I love the way she makes her Puto, and as she taught me the recipe, everyone loves the taste, so I try innovating more flavors, I tried Puto Ube, using ube halaya inside, it turns out to be good. But the puto flan I tried twice and unfortunately I failed, so I experiment and compared my ingredients to others, Now that I made a successful one, I want to share this simple recipe.

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 3 dozens

 For the Flan

6 egg yolks

1 can condensed milk (1.26 Cup)

2 teaspoons lemon juice

For the Puto

2 cups AP flour

1 cup sugar

2 teaspoons baking powder

1¼ cup milk

6 egg whites

1" cut processed white cheddar cheese ( I used Eden Cheese)

cooking oil spray or melted butter for greasing

 Instructions

In a bowl, combine egg yolks, condensed milk and lemon juice. Stir together in a circular motion until smooth and well blended.

Prepare puto molds by spraying with cooking oil, Set aside. Meanwhile, add water to lower bottom of steamer and bring to a boil

Fill puto molds to ⅓ full with flan mixture. Arrange in a single layer on steamer basket. And steam for 10 minutes. Remove from heat and allow to cool completely.

In a large bowl, sift together flour, sugar, baking powder. Add milk and egg whites. Stir together until just combined. Add puto mixture over flan, filling molds almost to the top .Put cheese on top, Steam on medium heat for about 10 minutes or until puto has risen. Remove from heat and allow to slightly cool. Gently remove from molds.

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Homemade pichi pichi

 Pichi Pichi is Filipino dessert made from grated Cassava also known as “Kamoteng Kahoy”.  It is one of the  popular kakanin or delicacies here in the Philippines. It is very easy to prepare and made from a few ingredients such as grated cassava (fresh or frozen), sugar and water. This kakanin are steamed until becomes translucent and cooked through. The texture of these pichi-pich is very sticky, sweet, soft. And you to top it with grated coconut.

Here are the Ingredients and directions very easy:

Ingredients

1  pack cassava, grated (1 lb)

1 cup sugar

2 cups water

1 cup coconut, grated

1 tsp buko-pandan essence or ube extract

In a mixing bowl, combine cassava, sugar, and water then mix thoroughly

Put-in the buko-pandan essence then mix again.

Spray molder with cooking oil spray to avoid from sticking. And turn the steamer to medium flame

Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer

Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)

Allow the pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes)

Roll the each piece over the grated coconut, or use hands

Place in a serving plate then serve. Share and Enjoy!