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Cassava Cake Special  

Posted by Life Moto in

Cassava Cake Special

  1. 2 Lbs Grated Cassava
  2. 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  3. 1 12 oz. Can Evaporated Milk
  4. 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  5. 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  6. 2/3 Cup Sugar
  7. 3 Eggs plus 3 Egg Whites
  8. 1 Cup Grated Coconut
  1. 3 Egg Yokes
  2. 1/3 Cup Reserved Sweetened Condensed Milk
  3. 1/3 Cup Reserved Coconut Milk
  4. 1/3 Cup Reserved Coconut Cream
How to:
  1. Preheat oven to 325° f.

  2. In large mixing bowl combine cake ingredients.

  3. Mix well. Pour equally into two large greased rectangular pans.

  4. Bake until top is no longer liquid (approximately 30 minutes).

  5. Mix topping ingredients well and spread evenly on the two cakes.

  6. Bake an additional 20 to 30 minutes. Cool cakes completely.

  7. Slice each cake into 24 equal squares.
Thanks to:

Tamales Native Delicacy  

Posted by Life Moto in

Tamales Native Delicacy
(Recipe of Levinia Fajardo Gonzales)

A tamale (Spanish tamal, from Nahuatl tamalli), is a traditional indigenous Latin American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. The tamale is generally wrapped in a corn husk or plantain(post-colonial) leaves before cooking, depending on the region from which they come.

Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas,[citation needed] and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the tamal, many of which remain in use.

Yield: 50 servings


5 kilos grated mature coconut (niyog)
1/2c annatto seeds (atchuete)
1c water
500 mL cooking oil
3 bulbs of garlic, crushed
1-/2 to 3/4c fish sauce (patis)
1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)
Salt and pepper to taste
½ kilo chicken breast, boiled and cut into strips
1 cup of peanuts fried with garlic
½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)

Batter preparation:

1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).

2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.

3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.

4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.

5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.

6. Add coconut milk from the fourth extraction should the mixture still be very thick.

Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.

7. Season with salt and pepper.

Assembly and Cooking:

1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.

2. Wrap Tamales in banana leaves and tie to secure.

3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.

4. Steam for one hour.

5. Cool before serving.

Thanks to Wyatt's Kitchen

Dinuguan Na Manok with Coconut Milk  

Posted by Life Moto in

Dinuguan Na Manok with Coconut Milk

  1. 2 tbsp oil
  2. 1 tbsp. crushed garlic
  3. 2 tbsp sliced onions
  4. 1 kg. chicken breast fillet cubed
  5. 2 8g MAGGI Magic Sarap
  6. 2 cups water
  7. 2 cups coconut cream
  8. 1 20g pack MAGGI Sinigang sa Sampalok with Vit. C
  9. 1 tbsp chopped lemon grass (white part only)
  10. 2 cups chicken blood, mashed and passed through a strainer
  11. 2 pcs sili haba
Procedures ng Pagluto:

1. Heat oil and sauté garlic and onions until limp.
2. Stir in chicken breast and cook until chicken turns white n color.
3. Season with MAGGI Magic Sarap and cook for another minute.
4. Pour in water then coconut cream, bring to boil.
5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood. Stir constantly to avoid curdling and simmer for another 5 minutes.
6. Add siling haba and turn off the heat.


Carbohydrates (g):2
Protein (g):26
Fats (g):21


Rellenong bangus Special Stuffed Milkfish  

Posted by Life Moto in ,

Rellenong bangus Special Stuffed Milkfish

  1. 1 large size bangus

  2. 1 onion, chopped finely

  3. 4 cloves garlic, minced

  4. 1 small size carrot, small cubes

  5. 1 box raisins (optional)

  6. 2 tomatoes, chopped

  7. 1 raw egg, large

  8. 1 tsp vetsin (optional)

  9. 1 tsp salt

  10. 1/2 tsp Worcestershire sauce

  11. 1 green bell pepper, chopped finely

  12. 2 tbsp flour

  13. cooking oil for frying

  14. ham, finely chopped

  15. cooked peas

  1. Scrape fish scales. Clean.
  2. Gently pound fish to loosen meat from the skin.
  3. Use flat side of a knife in pounding.
  4. Break the big bone at the nape and on the tail.
  5. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
  6. Gently scrape down the handle between the meat and the skin.
  7. Scrape down to the tail, going around and on the other side of the fish.
  8. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
  9. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
  10. Boil fish meat in a little water.
  11. Drain. Pick out bones. Flake meat.
  12. Saute garlic until brown.
  13. Add onion and tomatoes.
  14. Stir in fish meat, carrot, and pepper.
  15. Season with salt, vetsin, ground pepper, and Worcestershire sauce.
  16. Add raisins.
  17. Transfer cooked mixture to a plate.
  18. Cook, then, add raw egg and flour.
  19. Fill in mixture in bangus skin.
  20. Wrap bangus in wilted banana leaves or aluminum foil. Fry.
  21. Cool before slicing.
  22. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Pinaupong Manok - Sitting Chicken  

Posted by Life Moto in

Pinaupong Manok - Sitting Chicken

I wonder why they called it Sitting chicken. At first, I thoughts of cooking the chicken in a sitting position and how it is possible. Rather it is only a local term. Well enjoy the meal.


  1. 1 whole chicken
  2. garlic
  3. onion/ onion leaves
  4. chili
  5. table salt
  6. banana leaves


1. clean the chicken
2. Slice the garlic, onion, chili
3. Put the sliced garlic, onion/onion leaves, chili, salt inside the chicken filling.
4. Put the banana leaves around the pressure cooker.
5. With the remaining banana leaves, wrap the chicken filled with spices and put it on the pressure cooker.
6. Cook it for about 20-30 mins under love fire.
7. Serve it Hot