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IntroductionThank you so much for subscribing to KawalingPinoy! I am so excited to be a part of your kitchenadventures.My name is Lalaine and Kawaling Pinoy is my littleblock of the world wide web where I serve up Filipino food one pot at a time.Kawaling Pinoy was launched in January 2013and has now grown to over 400 delicious, family-friendly recipes. This ecookbook is a compilation of 20 of the most popular recipes on the blog.I hope you’ll find them useful in your homecooking.Enjoy!Lalaine

Table of Contents1. Leche Flan2. Chopsuey3. Maja Blanca Espesyal4. Siopao Asado5. Filipino Coconut Macaroons6. Chicken Sotanghon Soup7. Chicken Bistek8. Pork Embutido9. Beef Empanada10. Buko Pandan Salad11. Cheese Cupcakes12. Cheese Puto13. BBQ Pork on a Stick14. Cassava Cake with Custard Topping15. Pancit Lomi16. Lumpiang Shanghai17. Arroz Caldo18. Bicol Express19. Pandesal20. Chicken Afritada

Leche FlanPrep Time: 15 minutesCook Time: 1 hourTotal Time: 1 hour 15 minutesYield: 3 LlanerasIngredients9 tablespoons sugar12 egg yolks (from large eggs)1 (14 ounces) can sweetened condensed milk1 (12 ounces) can evaporated milkEQUIPMENT:3 llanera moldsInstructions1.In each llanera, place 3 tablespoons sugar. Set llanera over the stove on low heat and usingtongs, move llanera repeatedly over flames until sugar is melted and golden. Continouslytilt and swirl the llanera to ensure even melting and to distribute melting liquid on bottom ofmold. Remove from heat and allow caramel to cool and harden.2.In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir ina circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strainedmixture into prepared llaneras.3.Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water(water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick insertedin the middle of custard comes out clean. Remove from oven, allow to cool and refrigerateto set. To serve, turn flan over on a serving plate, ending with caramel on top.Never beat the egg-milk mixture but stir gently in one circular motion to prevent bubbles.Note The real secret to smooth and creamy leche flan is straining the egg-milk mixture with acheesecloth before pouring into molds.

ChopsueyPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesYield: 4 ServingsIngredientswater1 large carrot, peeled and sliced on a bias into¼-inch thick½ broccoli, cut into florets½ cauliflower, cut into florets¼ small cabbage, cut into 1” thick strips½ small red bell pepper, seeded, cut into strips½ small bell pepper, seeded, cut into strips1 tablespoon oil1 small onion, peeled and sliced1 to 2 cloves garlic, peeled and minced1 cup chicken thigh fillets, cut into 1” cubes1 tablespoon oyster sauce½ cup chicken liver, cut into 1-inch cubes4 to 5 pieces baby corn, halved crosswise5 to 6 quail eggs, hard boiled and peeled1-1/2 teaspoons corn starchsalt and pepper to tasteInstructions1.2.3.4.5.6.Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for eachquart of water. Set aside.In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook forabout 1 minute or until half done. With a slotted spoon, remove from pan and plunge intobowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge intobowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or untilhalf done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Addpeppers to the boiling water and cook for about 1 minute or until half done. With a slottedspoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid (theone used to blanch vegetables). Drain vegetables from the ice bath when they are cold.In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook untilsoftened. Add chicken and cook, stirring regularly, until color changes.In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skilletand bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Addliver and continue to cook for about 1 to 2 minutes or until liver is cooked.Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cookfor about 3 to 5 minutes.In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes oruntil baby corn and eggs are heated through, vegetables are tender crisp and sauce hasthickened. Season with salt and pepper to taste. Serve hot.

Maja Blanca EspesyalPrep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: 6-8 ServingsIngredients2 (14 ounces each) coconut milk1 (12 ounces) evaporated milk1 (14 ounces) condensed milk¾ cup sugarcampaignIcon1 (15 ounces) sweet kernel corn, drained1 cup cornstarch½ cup waterFOR THE LATIK:2 cups coconut creamInstructions1.Brush bottom and sides of a large baking dish with coconut oil (from cooking the latik).3.In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continueto cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast).Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allowto slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled andset.Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.2.4.In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir welluntil blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.For the Latik1.In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirringoccasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separateand solids begin to form, regularly stir and scrape sides and bottom of pan to prevent fromburning. Continue to cook and stir until curds turn golden brown. In a fine mesh sieve, drainlatik from the oil.For extra flavor, you can use the liquid drained from the can of corn kernels to dissolve theNote cornstarch. Just add enough water to the canning liquid to make ½ cup.

Siopao Asado part 1Prep Time: 20 minutesCook Time: 1 hour, 20 minutesTotal Time: 4 hours, 20 minutesYield: 10 PiecesIngredientsFOR THE ASADO FILLING:1 tablespoon oil1 small onion, peeled and chopped2 cloves garlic, peeled and minced1 pound pork butt or shoulder, cut into largechunks2-1/4 cups water½ cup soy sauce¼ cup oyster sauce3 tablespoons sugar2 star anise1 tablespoon cornstarchInstructionsFOR THE SIOPAO DOUGH:260 ml warm milk (40-60 F)2 teaspoons dry instant yeast2 tablespoons sugar½ teaspoon salt500 grams all-purpose flour2 teaspoons baking powder100 grams sugar2 tablespoons vegetable oillimeEQUIPMENT NEEDEDSteamerWax/parchment paper, cut into 4”x4’ squareswater for steaming2 tablespoons vinegarFor the Siopao Filling1.In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add porkand cook, stirring regularly, until lightly browned.2.Add 2 cups of the water, soy sauce, oyster sauce, sugar and star anise. Stir until well-dispersed. Bringto a boil, skimming scum that may float on top. Lower heat, cover, and continue to cook for about 1hour or until meat is fork tender. You will have about 1-1/2 cups of liquid left in the pot. With a slottedspoon, remove pork from pot and let cool to touch. Using two forks, shred meat.3.4.Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot andbring to a boil.5.In a bowl, combine cornstarch and the remaining ¼ cup water. Stir until smooth and cornstarch isdissolved. Add half of the cornstarch slurry to the pot of meat and stir to distribute. Continue to cookfor about 1 to 2 minutes or until thickened. Remove from pan and allow to cool.In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the remaining halfof the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3 minutes or until thickened.This well be the siopao sauce.Continued on Next Page

Siopao Asado part 2Prep Time: 20 minutesCook Time: 1 hour, 20 minutesTotal Time: 4 hours, 20 minutesYield: 10 PiecesFor the Siopao Dough1.In a bowl, combine milk, yeast, the 2 tablespoons sugar and salt. Stir well until dissolved.Let stand for about 5 to 10 minutes or until mixture is foamy.3.Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mixand knead until the dough is smooth and no longer sticky. Cover with a plastic film andallow to rise in a warm place for about 2 hours or until double in size.2.In a large bowl, combine flour, the 100 grams sugar, baking powder and vegetable oil, Mixwell. Add a few drops of lime juice into the flour mixture (to make the buns whiter).4.Remove the dough from the bowl and on a clean work surface, and form into a long log.With a knife, cut the dough into 10 equal size pieces and then form each piece into smallerballs. Cover the dough with a damp cloth and allow to rise for about 30 minutes.To assemble Siopao Buns1.On a clean working surface, place one piece of dough and with a rolling pin, roll out, makingsure to get edges thinner than the center, into a flat disk. Place about a tablespoon of themeat filling in the center. Gather the edges of the dough around the filling and gently twist tofully secure filling. Place bun on a piece of parchment or wax paper. Repeat with remainingdough and filling.2.Arrange prepared buns in a single layer on a flat baking sheet, cover with a damp cloth andallow to rise again for another 10 minutes.3.In a steamer, place buns in a single layer. Add about 2 tablespoons of vinegar into thesteaming water (for whiter buns). Steam buns for about 15 to 20 minutes. Remove bunsfrom steamer. Serve hot with asado sauce.Continued from Previous Page

Filipino Coconut MacaroonsPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: 4 DozensIngredients⅓ cup butter, softenedcampaignIcon¾ cup sugar2 eggs1 can (14 ounces) sweetened condensed milk½ teaspoon vanilla extract½ cup flour2 cups desiccated coconutInstructions1.In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together untilwell blended and fluffy. Add eggs one at time, beating continously. Add condensed milk andvanilla extract and continue to beat until blended.3.Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 or untilgolden. Allow to cool for about 5 minutes.2.In a medium bowl, combine flour and desiccated coconut. Add to egg mixture and beatuntil combined.